Pre – Assessment

Review
Cristy T. Jintalan
Trainer
 What are the principles of organic
agriculture?
 The principle of ECOLOGY
 The principle of HEALTH
Organic Agriculture should be
Organic Agriculture should based on living ecological systems
sustain and enhance the health of and cycles, work with them,
soil, plant, animal, human and emulate them and help sustain
planet as one and indivisible them
 The principle of FAIRNESS  The principle of CARE
Organic Agriculture should build Organic Agriculture should be
on relationships that ensure managed in a precautionary and
fairness with regard to the common responsible manner to protect the
environment and life opportunities health and well-being of current
and future generations and the
environment
What are the goals of natural and
organic farming?
 Reduce input costs

 Preserve and conserve the

resources base on:
 Soil
 Water
 Air
 microorganisms

 Preserve health
What is Philippine National Standard?

 RA 10068 – Organic Agriculture Act of 2010

 promotes, propagate, develop further and

implement the practice of organic agriculture in the
Philippines that will cumulatively condition and enrich
the fertility of the soil, increase farm productivity,
reduce pollution and destruction of the environment,
prevent the depletion of natural resources, further
protect the health of farmers, consumers and the
general public.
What is the importance of Organic
Certification?
Consumer Protection
An effective marketing tool
Adds value to the product
What are the types of Organic
Certification?
 1st Party certification (product is certified by the
farmer and sold within the locality
 2nd certification (product is certified by the
consumer and is sold within locality)
 3rd party certification (product is certified by
DA-accredited private entities and is being sold
outside the locality
What are the two DA-Accredited
Certifying Bodies?

 NICERT – Negros Island

Certification

 OCCP – Organic Certification Center

of the Philippines
What are the various types of concoctions?
 FAA - Fish/Fermented Amino Acid
 FPJ - Fermented Plant Juice
 FFJ - Fermented Fruit Juice
 OHN - Oriental Herbal Nutrient
 LABS - Lactic Acid Bacteria Serum/Syrup
 IMO - Indigenous Micro-Organism
 CALPHOS - Calcium Phosphate
 3C’s - Natural Health Enhancer
What are the kinds of concoctions used
in fertilizer?

 IMO-Indigenous Micro-Organism
 LABS-Lactic Acid Bacteria Serum/Syrup
 FAA-Fish/Fermented Amino Acid
What are the basic tools used in the
preparation of concoction?
 Knife (kutsilyo)
 Container (baldi)
 Chopping board (tuk-tukan)
 Manila paper
 Masking tape
 Pentel pen
 Rubber bond (lastiku)
 Table weighing scale (timbangan)
What are the dilution of each
concoction?

 2 tablespoon per liter

(20ml/1L)
How do you package concoctions safely
after harvesting?
 Store in a clean, cool, dark place and
free from disturbance
 Label the concoction products properly,
indicating dates of formulation and
harvest
 Proper record keeping
What is the importance of labeling the containers
with concoctions under process?

 For the identification and indicate time

of harvest as for record keeping

 It can be a basis for subsequent practice

How do you use concoctions as food
supplement for livestock?
 FFJ – natural taste enhancer
 FPJ – natural growth enhancer
 FAA – natural amino acid
 OHN – natural immune booster
 IMO – beneficial microorganism
 LABS – natural enzyme
 CALPHOS – natural calphos micro-nutrients
 3Cs – natural health enhancer
Process:
Mix 2 tablespoon of concoctions to 1 liter of water. Apply 2 times a
week
How and when do you wear appropriate PPE
on the concoction’s production line?

 Use of PPE needs demonstration on its proper utilization

by trained personnel.
 PPE are worn in the concoction production line to protect
concoction products from contamination and preserve its
purity
 The use of masks, boots, hair net, gloves and clean
utensils are to protect concoction products from the
falling hair, saliva and sweet from the organic
farmer/worker.
How do you protect your concoctions
from any form of contaminations?
 Use of indigenous materials like bamboo
 Use of protective materials such as screen, covers
 Wash materials before, during and after preparation
 Use of PPE properly
 Clean/sterilize utensils to be used
 Spray OHN, LABS, IMO
 Clean and sanitize the area
 Avoid direct exposure to sunlight
 Maintain required temperature
How do you harvest and handle concoctions
properly?

 To be able to harvest concoctions in a right time, maintain a record

that serves as guide on the date of harvesting it.
 Keep concoctions in a clean container, new harvest must not be
sealed right away but keep the cover not so tighten in a given period,
and provide ventilation.
 Handle the concoctions properly by storing it in cool, clean place free
from any disturbances and not exposed directly to the heat of the sun,
fire or any heat produced by machines.
How do you maintain cleanliness and orderliness in your concoction
room and what are the benefits that will bring to the products?

 The cleanliness and orderliness in the concoction room shall described by:
 Labelled storage area classified according to concoction processes;
 Labelled production lines;
 The labelled tool cabinets and equipment
 The room shall be well ventilated, free from disturbances and free from any direct heat
coming from the sun, machine and electricity
 Prepare periodic schedule for cleaning and utilization of each of the concoction extracts
 Maintain clean sanitation foot rugs at the entrance of the concoction rooms
 Put rule signs at the room readable at eye level such as: No Smoking, Maintain Silence,
Wear PPE, etc…
How do you keep records in every concoctions and what is the
importance of doing so?
 The record book must contain data such as description of the concoction; date of
formulation; time of harvest; storage and expiry date; rate of application pe
animal, plant, and area; consumption date; responsible person; inventory of
concoction; refill and replacement of concoctions
 The record of each concoctions will describe the date and time, and the
consumption history of the concoctions for the organic farmer to determine the
amount consumer per plant, animal and for fertilization.
 The record book shall describe also the rate of formulating concoctions per
application.
 The record book shall determine the dosage in each application per animal and
plant
How do you apply the procedures in organic sanitation and commercial
sterilization and how they differ from each other?

The procedure in the application of organic sanitation is system-wide using

organically produced disinfectants thru concoctions and sprayed all over the place
where the possible sources of destructive bacteria/germs are. The sanitation procedure
shall include strict clean area (well ventilated, free from any contamination, well
organized, well protected facilities) with periodic inspection using the principles of 5
Japanese S. Concoction products are not harmful to the environment and to human as
well as to the animals. The commercial sterilization is cleaning the area thru the use of
chemicals commercially produced, which is very expensive and hazardous to the
environment and the people.
Select at least two (2) concoctions and explain
the preparation/processes and applications of
each in organic farming
How do you prepare a good seedbed?

1. Clear the area and prepare growth media by mixing fine sand, OF,
and coco coir dust at a ration of [Link],or other combinations that can
be used are garden soil, OF, and CRH ([Link]) or ordinary farm soil
and OF (1:2)
2. Sterilize plots through sun drying, hot water treatment & burning.
3. Introduction of beneficial microorganisms such as IMO, FPJ, FFJ,
OHN, etc.
4. Accessible to clean & unchlorinated water.
5. Prepare the seedling trays/seedbox using indigenous in the area.
6. Strictly record the activities
How do you select a good seeds according to PNS?

No to GMO (Genetically Modified Organism) seeds

Should be from certified organic producers
Use untreated and certified seeds
Free from pest and diseases
What are the ideal characteristics of an organic
nursery?

 Clean, free from contaminants and establish buffer zone, if necessary

 Put up shade/ screen or transparent plastic to protect from heavy
rains/entry point of insect
 Availability of Clean & unchlorinated water
 Availability of Concoctions
 Provide clean garden tools
 Secured area from stray animal
 Strictly maintain proper record keeping.
How do you prepare the land for vegetable
gardening?

 Thorough land Preparation

 Pulverized soil, free from weed
 Construct canal & waterways for proper drainage
 Sterilize plots through sun drying
 Introduction of microorganism
 Strictly record the activities
What are the common vegetables in the
Philippines?

 Leafy vegetables
 Cucurbits
 Solanaceous crops
 Root crops
 Legumes
 Crucifers
 Herbs
How do you identify the maturity indices of
common vegetables in the Philippines?

 Solanaceous (eggplant, chili, tomato)

 Yellowing of fruit, shiny, perfect size
 Cucurbits (pipino, squash, upo, pakwan)
 Size, age from transplanting, convex appearance,
color
 Leafy (pechay, lettuce, mustard)
 At least 8 leaves from the base
How do you improve the fertility of the soil?

 Use OF: basal & foliar application

 Loosen the soil and spray IMO to increase the growth of
Beneficial organism
 Practice intercropping
 Application of green manure
 Practice crop rotation
 Contour farming
 Practice fallow period
How do you plan to implement the PNS?

 The farm shall meet the minimum

requirements as prescribed by the PNS.
What are the ideal characteristics of an organic nursery?

 clean, free from contaminations and establish buffer zone, if necessary

 Put up shade/screen or transparent plastic to protect from heavy
rains/entry point of insect pest
 Availability of clean and unchlorinated water
 Availability of concoctions
 Provide clean garden tools
 Secured area from stray animals
 Strictly maintain proper record keeping
What are the organic methods of preventing and controlling
pest and diseases for vegetables?
Prevention
Control
 maintain sanitation in the filed
 Introduction of micro-organism
 Choose healthy and resistant
variety  Increase population of NEs by
planting alternative host plant for
 Increase population of NEs by
NEs
planting alternative host plant
for NEs  Use parasitoid
 Plant insect repellent/attractant  Maintain sanitation in the field
 Plant sacrificial plant  Plant sacrificial plant
How do you perform plant care activities?

 Visit the plants everyday and observe presence of pest/s and disease/s
 Water the plants everyday preferably in the morning
 Weed the plants when needed by hand weeding
 Spray concoction like IMO to make the soil healthy because of the principle
“feed the soil not the plant”
 For faster growth, spray IMO & FPJ
 Spray FFJ to make the fruits healthy and good taste
 Spray OHN/LABS when there are insect, pests and diseases observed
 Planting of herbs and other insect repellants around the garden
 Practice crop rotation
How do you harvest and handle vegetables properly using
indigenous materials?

 Harvest vegetables early in the morning or late in the afternoon

using pruning knife
 Segregate the different sizes of vegetable and remove those that
have defects
 Place it in bamboo baskets lines with banana leaves and/or used
newspapers to prevent from rashes
 Transport vegetables at cool temperature or early in the morning
What are the examples of growth media?

 Compost
 Vermicast
 CRH
 Coco coir
 Saw dust
 Animal manure
 Garden soil
 Fine sand
What are the examples of pests?
 Insect pest
• Sucking insects (Hoppers, Aphids)
• Chewing insects (Larvae, beetles)
Rats/Birds
Weeds
Stray Animals
• Dogs/cats
• Other farm animals
What are the examples of diseases?
 Bacteria (blight, dark spots, necrotic
spots)
Virus (mosaic)
Nematodes
Fungi (fruit rot, stem rot)
What are the procedures in direct planting?

 Staking
 Establish spacing
 Holing
 Sterilizing
 Basal application
 Spraying concoctions
 Planting
How would you observe proper maintenance in
the farm?
 Implement 5S
 Sort
 Straighten
 Sweep
 Standardize
 Sustain
 Good Agricultural Practice (GAP)
What is the complete PPE used in Organic Vegetables during
filed activities?

 Rubber boots
Gloves
Cap/native hat
Face mask
Goggles
Long sleeve/jackets
Long pants
How do you apply basal and foliar fertilizer in the vegetables?

Basal fertilizer is applied in the soil by digging holes or

mixing basal fertilizer into the soil of preferred bed before
planting the seedling

Foliar fertilizer is applied by spraying into the plant

leaves and body during ambient temperature while the
stomata are open
How do you observe the harvesting protocol of organic
vegetables?
 Must have clearly defined collection/harvesting area

 Harvester must be identified and familiar with the harvesting

area

 The harvest area shall be at an appropriate distance from

conventional farming and other possible sources of pollution
and contamination
How do you communicate with superiors and co-workers to
ensure that planned activities in production are carried out
effectively?
 Memos
 Farm records
 Regular meetings
How do you prepare the composting area?
 Consider the volume (dimensions: width/diameter,
length, and depth) of needed supply of fertilizer
 Proximity & availability of raw materials
 Area with minimum sunlight or covered garbage area
 Types of soil
 Good drainage system
 Accessibility of the composting area
What are the basic raw materials for
composting?

 Crop residue
 Animal manure
 Leguminous plant
 Kitchen waste
What are the raw materials for foliar
fertilizer?

 Water
 Vermicast
 Molasses
 IMO
What are the positive contributions can
organic fertilizer do to the environment?

 Improves soil and water conditions

 Promotes health aspect
How do you communicate with superiors
and co-workers to ensure that planned
activities in production are carried out
effectively?
 Make a report
 Call for a meeting
 Serve memo or letters
How do you plan to implement the PNS?

 Follow the organic fertilizer

production protocol
What are the commonalities and differences between
basal and foliar fertilizer?

Similarities:
Both contains macro and micronutrients
Both have microorganisms

Differences:
Basal fertilizer is applied on the soil while foliar is on and
underneath the leaves
Plants can absorb foliar fertilizer than basal fertilizer
What makes a fertilizer organic?

 the materials is free of chemical

substances
 there is a presence of high organic matter
content
 raw materials used are indigenous in the
locality
How do you preserve the potency of your
organic fertilizer?

 Store in dry, dark and cool place

 Packaging material should be lined with
plastic bag
 For foliar, when aging, add molasses to
prolong shelf-life
What to comply in the establishment of
commercial organic fertilizer production?

 BAFPS Registration
 Brgy. & LGU permits
 Local zoning
 Third party certification
What are the characteristics of a good
composting site?
 Good drainage system
 Availability of water supply
 Proximity to the source of raw materials
 Accessibility of the composting site
 Area of minimum contamination
 Types of soil
 Area with minimum sunlight
How do you produce vermicast and vermicompost?

 Site selection – characteristics like shaded area and

free from predators, near water source, etc..
 Prepare materials
 Anerobic decomposition (absence of oxygen)
followed by aerobic decomposition (presence of
oxygen)
 Harvesting
How do you process foliar fertilizer?
 Prepare a 60-L capacity container with aeration facility and a wooden ladle for
stirring
 Put 50-L of clean water (unchlorinated) in the container
 Aerate/Stir the water for 30 minutes
 Put 3 kgs of vermicast or fortified compost inside the tea bag and soak into the
water
 Pour 500ml of molasses into the aerated water inside the container
 Add 50 ml of IMO after 30 minutes of brewing and return the cover (optional)
 Aerate or brew for 24 hours (starting from the 1st step)
 Extract liquid and use within 24 hours
How do you apply foliar fertilizer?

 Can be sprayed on and underneath the leaves

 Can be drenched into the soil
 Application should be early in the morning or late in
the afternoon
How do you understand the carbon and
nitrogen (C:N) ratio and what does it mean?

 30:1

 The higher the carbon content the slower

decomposition, the higher the nitrogen
content, the faster decomposition
What are the advantages of an organic fertilizer over a
chemical-based fertilizer?
How do you apply fertilizer to the soil/plant and
when?

Solid organic fertilizer – is applied basally by

incorporating in the sol prior to planting or transplanting and
being absorbed by the plants through the root system
Liquid/foliar fertilizer – are sprayed to the plants,
particularly on the leaves, which are absorbed through
stomata
Time/Condition of Application – early morning or late in
the afternoon and not windy or no rain
What are the important elements present in an
organic fertilizer?

Macro-Elements Micro-Elements
Primary Macro-Nutrients - Manganese
Nitrogen, Phosphorus, Aluminum
Potassium Copper
Secondary Macro- Molybdenum
Nutrients - Calcium, Zinc
Magnesium, Sulfur Iron
Boron
What are the things to record in the production of
organic fertilizer?
 Manufacturing date
 Expiry date
 Quantity
 Moisture content
 Nutritional value
How do you protect yourself during the preparation
and processing of organic fertilizers?

 Use the following PPE

 Gloves
 Mask
 Boots
What are the forms of feeds?
 Mash
 Crumbles
 Pellets
What are the types of feeds?

 Pre-starter
 Starter
 Grower
 Finisher/Developer
What do you mean by culling?

Culling is the removal of unprofitable or

unproductive birds from the flock.
What are the characteristics of a good layer?

 Comb, wattle & earlobe – fully developed, bright, red warm

and wax
 Pelvic bone – spread apart, two to three fingers can be placed
between them thin and pliable
 Vent – large, moist, dilated most oval-shaped
 Abdomen – soft with thin skin & expanded
 Span – about 3 to 4 fingers in width
 Pigmentation – bleach or white after several months of
production
How do you select good quality chicks?
Quality chicks can be selected by LOOKING their
characteristics such as with

- Dry and fluffy feather

- Bright eyes
- Well-healed navel
- Active
- Came from reputable source
What kind of disinfectant used for poultry
operation?

 Lactic Acid Bacteria Serum

(LABS)
What are the factors for successful
brooding?

 Proper temperature
 Adequate space allowance
 Proper ventilation
 Proper sanitation
 Adequate lighting facilities
 Proper feeding nutrition
Why is lighting management necessary in
layers?

Lighting management is necessary to layers

because it will affect egg production. An increasing
photoperiod stimulates the birds to mature and a
decreasing photoperiod retards the birds to
mature and will affect the egg production.
What would you do in case of disease
outbreak?

 Isolate/quarantine affected birds

 Implement biosecurity measures in the farm
 Review the medication program
 Consult organic expert if a disease outbreak strike on
the farm
In case cannibalism outbreak occurs in the
farm, what would you do?

 Separate injured birds and treat the wound

with pine tar or any anti-peck preparations
What safety equipment and clothing should you use
and wear while cleaning and disinfecting poultry
diseases?
 PPE
 Rubber boots
 Rubber gloves
What are the procedures or steps to follow in waste
management and dead chicken disposals?

Identify and segregate biodegradable (waste of birds, spoiled feeds,

dead birds, litter materials) recyclable (empty sacks, empty bottles,
plastic bottles, used office materials, used bond papers), non-
biodegradable (disposable syringes, used bulbs)
- Dispose biodegradable/non-biodegradable
 Waste of birds/spoiled feeds/litter materials - can be sold or
use as organic fertilizer
• Dead birds – burn immediately or burry at least 6 feet below the

ground
- Recyclable materials – can be sold
What records do you need to accomplish?
How and why?
a) Strain and source of chicks
b) Feed consumption
c) Medication by boosting the immune system
d) production
e) Financial record
f) Mortality record
g) inventory
What are the importance of keeping accurate
and up-to-date records?
 Production cost may be used in pricing the adjustment of
operations can be computed and forecast
 Whole financial status of the business can be measured
 Accurate farm records will provide the basic data in the
planning of the succeeding business
 Production records determine the efficiency of birds, flock
men and management practices
If sudden drop of egg production occur, what
action would you take?

- Determine the causes of egg drop production and

implement immediately corrective measures to arrest the
egg drop problem by:
 Implementing full biosecurity measures in the farm

 Performing all management practices such as feeding

and medication
Is there a specific procedures in putting up a
poultry farm?
Yes, because the success of poultry production enterprise depends not only on the
financial resources but also in the application of technology during the various
phases of production. We must consider the following points before engaging on
poultry production.
 Personal qualification and capabilities

 Availability of resources

 Supply of good stocks

 Constant supply of other farm inputs

 Market assurance

 Transportation facilities

 Site of the farm

 Compliance to local zoning

What are the management practices for the production
of high quality eggs?
Quality eggs can be produced by performing the following management practices:
a) Proper nutrition

b) Laying birds must be free from disturbances

c) Keeping nest, cages and egg roll out as clean as possible to avoid stains on the eggs

d) Cleaning eggs trays and other containers daily

e) Classify eggs according to standard size immediately after collection. Whenever possible,
soiled eggs should be cleaned first with soap and water before placing them in the egg
room
f) Keep the eggs in a cool storage preferably at 10-15.6 with relative humidity of about 70%.
If cooler not available, store eggs in a cool room
g) In the absence of cool storage room, dispose the egg soon after collection within 3 days
after collection to maintain freshness.
What is the standard classification of eggs
according to sizes?

Layer egg classification

Sizes Weight
Extra Large (XL) 62 grams up
Large (L) 55 – 61 grams
Medium (M) 48 – 54 grams
Small (S) 41 – 47 grams
Peewee Below 41 grams
What is the standard classification of eggs?

Chicken eggs are classified according to

Good Eggs This includes cleaned and free from any stain or dirt

Reject Eggs Cracked, off-shaped, off-sized, heavily/partly soiled

and wet eggs
How do you determine if the temperature inside the
brooder compartment is adequate or not?

In the absence of thermometer, the behavior of chicks in the brooder

area can be used as a practical guide:
• Chicks are evenly distributed in the brooding area
Proper Temperature • Doing varied activities such as feeding, drinking,
sleeping and playing
Temperature is lower • They huddle to each other
than what the chicks • Stay together near the source of heat
need • Produce an unusual chirping sound
• Chicks spile on top of one another causing high
Temperature is extremely incidence of mortality due to suffocation
low

Temperature is higher • They move away from the source of heat

than what the chicks • Chicks spread their wings, pant and drink a lot of water
need
How do you determine the suitability of a
breed (sow/boar)?

 Adaptability to local conditions

 Performance
 Productivity of the animal
 Availability of the animal
 Local preference of the breed
How do you identify a good breeder boar?

 Physical evaluation –feet stand squarely,

long body, strong legs, equal size of
testicles

 Behavior – docility, temperament,

aggressiveness
How do you identify a good breeder sow?

 Physical evaluation – number of live teats, back

slightly arc, feet stand squarely, long body,
strong legs
 Behavior – good mothering ability Productivity
– litter size, prolific, weaning rate, litter index
 Progeny records
How do you evaluate fertility?

 Sow – litter size, litter index, weaning rate

 Boar – semen (motility, volume, consistency, color)

Performance – aggressiveness, temperament

What is the basis for space confinement in
the different stages of swine production?

 Age
 Purpose of production
 Size
How do you recognize in heat animals?
 Grunting and mounting of the hogs
 Swelling and reddening of the vulva
 Loss of appetite
 Erect ears
 Appearance of mucous discharge from the vagina
 Can only be moved with great efforts
 Frequent attempts to urinate with little or no discharge at all
How do you recognize pregnant animals?

 Absence of heat/estrus
 Increase weight
 Enlargement of the abdomen
 Development of mammary glands
What is the relation of space in health and
fertility of animals?

 Space greatly affect health and fertility of the

animals.

The smaller the space the greater the chance of

acquiring diseases, the bigger the space the more prone
to injury, enough space means increase growth and
development.
How do you manage waste disposal of farm
the farm?

 Manure – as fertilizer
 Dead animals – burning or deep burying
 Environmental compliance
In case of disease infection on nearby farms, how
will you lessen or prevent contamination of your
farm?

 Quarantine
 Observe code of conducts and animal
welfare act
 Strict implementation of biosecurity
measures
What are the common farrowing problems?

 Mastitis – infection of the udder (teats)

 Metritis – infection of the uterus
(inflammation of the womb)
 Dystocia – difficulty in giving birth
 Agalactia – unable to produce milk
How would you manage common farrowing
problems?
 Identify first the problem
• Dystocia – administer oxytocin
• Agalactiae – hot water compress on mammary
gland/oxytocin
• Mastitis – antibiotic injection
• Metritis – antibiotic injection

 Provide proper nutrition

How would you protect farm personnel
against the animal or vice versa?

 Use of PPE

 Groupings of animals according to size and

purpose
What would you do if the farm experiences
low litter rate?
 Review breeding record
 Semen evaluation
 Improve breeding techniques
How do you determine vaccination failure?

 Development of the disease sought to be

prevented
What would you do if the size of the
sow/gilt varies greatly with the size of the
boar during mating?

 Use Artificial Insemination (AI), in the

absence of AI, assists the boar in mating
What would you do if particular ration
efficient or less but you have to excess with
other feed nutrition?

 Mix the two ration using Pearson Square

What would you do if the sow refuses to
nurse or hostile to her new-born litter?

 Identify the cause of hostility

 Check for agalactia and mastitis
 Use of sedatives in case of nervousness
What are the different breeding systems and
their advantages?

 Natural Breeding – bringing the boar to the mate an “in-

heat” gilt/sow or vice versa, and then separating the two
after mating. This practice termed as hand mating.

 Artificial Insemination – introduction of the sperm cell to

the female reproductive physical contact between the
boar and the sow/gilt
 ADVANTAGES DISADVANTAGES
Natural • Owner actually sees the boar • Limits number of sows that are served
Breeding • Less laborious • Occurrence of injuries during mating
• Less labor and equipment cost • Increases sexually transmitted diseases
• Increases feed cost for boar
• High transportation cost

Artificial • Increases number of sows that • Laborious and requires techniques

Insemination can be served • High labor cost
• Eliminates injuries during • Expensive laboratory and equipment)
mating
• Reduces sexually transmitted
diseases
• Less transportation cost
What regulations on organic hog/swine
raising should a farm comply?

 Regulation of DENR and Municipal Ordinances

How do you produce as much pigs as
possible?

 Maximize farrowing index

 Maximize litter size
 Minimize mortality
How do you implement biosecurity in your
farm?

 Isolate the farm

 Minimize number of personnel entering the
farm
 Keeping stray animals from entering the farm
 Practice quarantine procedure
 Use disinfecting procedure
How do you manage newborn piglets?

 Removal of mucous membrane

 Weighing
 Needle teeth cutting
 Removal of the umbilical cord
 Earnotching
 Suck colostrum
What are the types of breeding?

 Inbreeding – closely related animals

 Pure breeding – the same breed

 Crossbreeding – different breed

 Upgrading - inferior breed is improved by

continued crossing
How to prevent inbreeding?

 Animal identification like ear notching,

ear tattooing, ear tagging
What system or procedure of waste
management is ideal for farm operation?

 Convert animal manure to fuel (biogas)

 Compliance with municipal regulations
What are the farrowing signs in the sow?
 Nesting Behavior
 Sow is always in “dog sitting” position
 Enlargement of the udder
 Enlargement and swelling of the vulva
 Small round size of the feces/ frequent
urination
 Signs of labor
What are the raw materials in making pig pen
beddings?
 8 sacks of any rice hull, saw dust, coco
coir, rice straw
 1 sack CRH
 1 sack soil
 Molasses
 IMO
 500 g rock salt
What would you do if your breeding
objectives are not met?

 Evaluate the performance and physical

characteristic of breeder, your management
practices, (breeding, feeding and health of the
breeders) which may result to culling and
selection
What would you do to prevent viral diseases
in your herd?

Practice organic – security measures such as:

 Isolation of newly acquired stocks and infected
animals
 Feed the stocks with concoctions/extracts
 Practice hygiene and sanitation
 Control the movement of man and animals inside
your farm
How would you prevent inbreeding?

Practice record keeping strictly including

proper identification of animals (ear notching,
ear tagging, tattooing) and castration of
unwanted male animals
How would you improve breeding efficiency
in your herd?
 Proper care and management of breeders
 Selection of breeders
 Providing appropriate nutrients for breeders
 Providing correct housing requirements
 Implementation of effective herd health
program
What alternative breeding system would you
adopt if breeder animals are limited?

 Use artificial insemination

 Upgrading system to produce offspring with
superior quality/traits
How would you treat bloating?

 Let the animal walk

 Administer orally mineral oil
 Massage the rumen
 Do not let the animal lie down
What would you do if feed resources are
scarce?

 Make/process silage
 Use agricultural by-products
 Use treated rice straw using LABS
What if your numbers of breeder animals are
inadequate?

Selection or replacement stock either with in

the general herd or buy from reputable sources
through judging based from the characteristics
of a good breeder using the score card
What would you do if the existing organic
health program is not effective?

 Check the organic/concoctions used

 Inform your supervisor and review with
him/her the existing health program
 If necessary, consult a organic goat expert
Identify precautions when handling breeder
rams and bucks?

 Identify the flight zone of the ram/buck

 Apply TLC (tender loving care)
 Apply the correct ratio and proportion of
male and female (1:35)
What precaution must you take in handling
sick animals?

 Wear appropriate PPE

 Know the behavior of your stocks
What records are most important to
determine the efficiency of operations?

 All records are important in measuring

the efficiency of the operations
How would you manage unproductive
animals?

 Through culling activity

What would you do if you want to transport
animals?

 A permit from the municipal veterinarian

or agricultural officer must be secured in
transporting animals from municipality to
another
How would you ensure safe handling of
vaccines and other biological?

 Maintain the recommended temperature

as per manufacturer’s instructions
What document is provided by a municipality
that an area is appropriate for pasture?

 A permit is provided by the zoning

officer of a municipality to prove that the
area is appropriate for pasture
What are the physical appearance of goat
subjected for culling?

 overshot/undershot  Deformed hooves

 extra teats  Abnormal growth of horn
 split testicles  Poor milkers
 twisted/folded ears  Poor kid size
 abnormal legs  Poor maternal instincts
 weak legs  cryptorchid
What are the signs of estrus/heat animal?
 Mounting and  Vulva is swollen and
receptiveness inflamed
 Shaking of tail from  Nervousness
side to side  Frequent urination
 Bleating  Lack/capricious appetite
 Mucous discharge  Decrease in milk yield
from the vulva
What are the causes of reproductive failure?

 Unfertile sperm buck

 Abnormal sperm
 Hormonal malfunction
 Over fat condition
 Malnutrition
 Diseases and injury
What are the common goat diseases?
 Orf
 Pheumonia
 Mastitis
 Parasitism
 Caseous lymphadenitis
 Paralysis
What are the feeds available to goats?

•Natural bushes and trees

•Natural grasses
• Crop weeds
•Crop residues/Farm by-products
- Rice straw - Pineapple pulp
- Rice bran - Coconut by-product
- Corn stover - Peanut hay
- Sugar cane by-product
DIGESTIVE SYSTEM OF A GOAT
AGE BASED ON NUMBER OF PERMANENT INCISORS

TEMPORARY
TEMPORARY TEETH=<
TEETH=< 1
1 A
A PAIR
PAIR -1
-1 YEARS
YEARS 22 PAIRS,
PAIRS, 22 -- 33 YEARS
YEARS
YEAR
YEAR

33 PAIRS
PAIRS 33 -- 44 YEARS
YEARS 4 PAIRS,4 - 5 PERMANENT INCISORS STARTING
YEARS
TO WEAR OUT 5 YEARS
 Legumes Grasses
Ipil-ipil Napier
Desmanthus Carabao grass
Arachis Paragrass
Centrosema Guinea grass
Renzoni Stargrass
Kakawate Signal grass
Calopo Corn
flamingia
Feeding Management System

•Freely grazing
•Herding
•Tethering
•Pure
confinement
•Integrated with
crops/orchard
 “Study without desire
spoils the memory, and
it retains nothing that
it takes in.”
- Leonardo da Vinci -
THANK
YOU