Agri-Crop Grade 10 LM

10
Technology & Livelihood Education

Agricultural Crop Production
Learner’s Material
GOVERNMENT PROPERTY
NOT FOR SALE
ALLOTTED TO
District/ School: _________________________________________
Division _________________________________________________
First&Year
Technology of Use:
Livelihood _________________________________________
Education – Grade 10
Source
Agricultural ofProduction
Crop Fund (Year included):__________________________
Learner’s Material
First Edition, 2014
ISBN: ___________
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Published by the Department of Education

Secretary: Br. Armin A. Luistro FSC
Undersecretary: Yolanda S. Quijano, PhD
Assistant Secretary: Elena R. Ruiz, PhD
Development Team of the Teaching Guide

Consultant:PEDRITO S. NITURAL , PhD
Central Luzon State University
Science City of Munos, Nueva Ecija
Subject Specialist & Management:
EMMANUEL S. VALDEZ, ALBERT B. ERNI
Authors: JESUS B. NAZARENO, MDM
Principal III, Bersamin Agro-Industrial High School
Division of Pangasinan II, Region I
RODOLFO C. SAJORDA, MSAE
Principal, Queen of Heart Academy
Dasmarinas City, Cavite
Validated By: Dr. Dennis M. Lucas, Sr
EPP/TLE Div. Coordinator
Division Of Puerto Princessa City
Andres Z. Taguiam, PhD
Technological University of the Philippines
Dasmarinas City Campus
Editors:Lourdes Lualhati, Rogelio Limsan
Reviewers: Dr. Cristina Celarta, Restituta Paragas
Illustrator: James M. Gaje
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E-mail Address: imcsetd@yahoo.com
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TABLE OF CONTENTS
TITLE PAGE
Quarter I
MODULE 1 - ENTREPRENEURSHIP
WHAT IS THIS MODULE ALL ABOUT

WHAT WILL YOU LEARN
PRE TEST
LESSON I
Personal Entrepreneurial Competencies (PECS)
WHAT IS THIS LESSON ALL ABOUT

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO REFLECT AND UNDERSTAND
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
REFERENCES
LESSON II
Market and Environment

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
REFERENCES
MODULE II- Agricultural Crop Work (Rice Production)
WHAT IS THIS MODULE ALL ABOUT
1
WHAT WILL YOU LEARN
PRETEST
Quarter II
LESSON I
Preparationof materials, tools, and equipment for

rice production work

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
LESSON II
Site Selection and Soil analysis

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
LESSON III
Land preparation (Irrigated/rainfed)

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER
POST TEST
2
DEFINITION OF TERMS
LESSON IV
Seed Selection

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER.
POST TEST
DEFINITION OF TERMS
QUARTER III
LESSON V
Seedling production

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER.
POST TEST
DEFINITION OF TERMS
LESSON VI
Planting/Transplanting

WHAT WILL YOU LEARN
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
LESSON VII
3
Nutrient Management

WHAT WILL YOU LEARN
PRE TEST
WHAT WILL YOU KNOW
WHAT TO PROCESS
WHAT TO TRANSFER.
POST TEST
DEFINITION OF TERMS
LESSON VIII
Water Management

WHAT WILL YOU LEARN
PRE TEST
WHAT WILL YOU KNOW
WHAT TO PROCESS.
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
QUARTER IV
LESSON IX
Pest Management

WHAT WILL YOU LEARN
PRE TEST
WHAT WILL YOU KNOW
WHAT TO PROCESS.
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
LESSON X
Harvesting , Threshing , Drying, Storing and Milling
4
WHAT WILL YOU LEARN
PRE TEST
WHAT WILL YOU KNOW
WHAT TO PROCESS.
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
LESSON XI
Marketing, and Keeping Farm Records and Accounts

WHAT WILL YOU LEARN
PRE TEST
WHAT WILL YOU KNOW
WHAT TO PROCESS.
WHAT TO TRANSFER
POST TEST
DEFINITION OF TERMS
REFERENCES
5
QUARTER 1
Learning Material No. I
PERSONAL ENTREPRENEURIAL COMPETENCIES (PEC’S)
ACROSS MARKET AND ENVIRONMENT
Personal Entrepreneurial Competencies (PECs)
Content Standards Performance Standards
The learner demonstrates The learner independently creates a

understanding of one’s PECs in plan of action that strengthens/ further
Agricultural-Crop Production develops his/her PECs in Agricultural-
Crop Production.
Time Allotment4 hours
Quarter I
Module 1
Personal Entrepreneurial Competencies
Introduction
In this module you will learn more about entrepreneurship and the
entrepreneurial competencies related to Agricultural-Crop Production.You will
have a first-hand experience in educational activities leading to personal
assessment of your entrepreneurial competencies of a successful crop
producer/agri-entrepreneurwithin your province. There are some activities
below that will help you align your competencies with the competencies of
successful practitioners. Moreover, this module is designed to stimulate your
mind to think about entrepreneurship, its role in the business community in
particular and to the economic and social development in general.
Now, to start with this module, let us first learn what is the difference between
entrepreneurs and entrepreneurship.
Entrepreneurs are people with skills and capabilities to build, organize and
evaluate business opportunities. They are individuals who can strategically
identify products or services needed by the community and deliver these at the
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right time and the right place.
Entrepreneurs are agents of economic change; they organize, manage and
assume risks of a business. Some of the good qualities of an entrepreneur are
opportunity seeker, risk taker, goal setter, excellent planner, confident problem
solver, hardworking, persistent andcommitted worker.
Entrepreneurship on the other hand is not just a simple business activity. It is a
strategic process of innovation and new venture creation. Basically,
entrepreneurship is both an art and a science of converting business ideas into
marketable products or services to improve the quality of living.
Now that you have a little background knowledge about entrepreneur and
entrepreneurship, can you now walk through in assessing your Personal
Entrepreneurial Competencies (PECs)? Always remember that “Successful
entrepreneurs continuously develop and improve their PECs.”
To begin with, let us first try to find out the competencies you will master
after finishing this module.
OBJECTIVES
At the end of this module, you are expected to:
- identify areas for improvement, development and growth;

- align your PECs according to your business/career choice; and
- create a plan of action that ensures success in your business/career
choice
Now that you have an idea about the enabling knowledge and skill that
you will develop/achieve and master, try to take the first challenge in this module
the pre-assessment.
Pre-assessment
As part of your initial activity, you will be challenged to testyour knowledge

on the topic. To diagnose/assess what you already know about personal
entrepreneurial competencies. Answer the tasks below.
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Task 1: Matching Type
Direction: Match the entrepreneurial competencies in column A with their

meaningin columnB. Write the letter of the correct answers in your test
notebook /test paper.
A B
____1. Creative a. makesa wise decision towards the
attainment of the set objectives
____2. Profit Oriented b. strategic thinking and setting of goals
____3. Discipline c. trusts in one’s ability
____4. Decision Making d. adaptable to change
____5. People Skill e. innovative, have edge over other competitors
____6. Planner f. solid dedication
____7. Self-confidence g. skillful in record keeping
____8. Hardworking h. always sticks to the plan
____9. Ability to accept change i. works diligently
____10. Committed j effective and efficient communication skills
and relationship with people
k. always looks for income
Task 2: Guide Questions
Direction: The following are guide questions which encapsulate the entire
module.Write your answerson your assignment notebook, then share these in
class.
A. Explain why entrepreneurial activities are important to social development

and progress of the economy.
B. What entrepreneurial activities do you know and are capable of doing
which arerelated to agri-business?
C. Given the opportunity to owna business that relates with agricultural
crop-production, are you confident to manage it? Explain your answer.
D. What do you think are the most important competencies you must
possess in order to become successful in your chosen business?
E. Name successful entrepreneurs from your province whose business is
related to agricultural-crop production. Be ableto share with the class
their PECs that made them successful.
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After all the guide questions have been answered to the best of your knowledge
and skills, share these with your classmates. You, too, may compare your
insights, personal knowledge, and relevant experiences on the topic to make it
more exciting and engaging.
LEARNING GOALS AND TARGET
After reading and understanding the objectives of this module and having
gone through pre-assessment and answering the guide questions, you will be
asked to set your own personal goals. These goals will inspire you to further
achieve the ultimate objective of this module. In the end, these goals would
motivate you to learn more about PECs.
Goals and Learning

Ultimate Goal
Targets Activities
Figure 1: Strategic process to achieve the objectives of this module.
READING RESOURCES AND INSTRUCTIONAL ACTIVITIES
After setting your own personal goals and targets to achieve the objectives
of this module, check first your inherent knowledge of PECs. Try to answer the
following guide questions with the help of your classmates.
Task 3: Group Activity
Direction: Answer the following guide questions on a separate sheet of paper.

Share your answer with the class.
1. Explain the importance of assessing one’s PECs before engaging in a

particular entrepreneurial activity.
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
______.
2. Are there other strategies or approaches where you can assess your PECs?
Explain how these would become more useful in selecting a viable business
venture.
____________________________________________________________
____________________________________________________________
____________________________________________________________
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____________________________________________________________
____________________________________________________________
______.
3. What are the desirable personal characteristics, attributes, lifestyles, skills,

and traits of a prospective entrepreneur? Why do you think these are
important?
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
______.
4. Why is there a need to assess one’s PECs in terms of characteristics,

attributes, lifestyles, skills, and traits before starting a particular business?
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
___________________________________________________________
5. What is the significance of evaluating PECs of a successful entrepreneur?

What helpful insights can you draw from this activity?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________.
How was your experience in answering the guide questions together with
your classmates? Were you able to benefit from them? What insights have you
realized?
This time you’re going to study the lessons that will enrich your knowledge
about PECs. Read carefully all the important details about the succeeding topic.
Know
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Assessment of Personal Entrepreneurial Competencies (PECs) and skills
vis-à-vis a practicing entrepreneur/employee in a province.
Here is an example of how a successful practitioner behaves. You can

evaluate her attitude towards agricultural crop production and the business
opportunity that lies ahead.
REBECCA C. TUBONGBANUA: WOMAN FARMER-SCIENTIST

September 26, 2010filipinoachievers
Woman-Farmer-Scientist
Rebecca Tubongbanuais a successful agri-entrepreneur from San

Isidro,Buenavista, Guimaras. She entered the world of business in 2003, with a
measly capital amounting seven thousand pesos.
She toiled for several years experimenting and perfecting her sulfite-free
and low-sugar technology in processing indigenous fruits, primarily the Guimaras
mangoes.
She put up an agri-business firm-the McNester, which caters to

consumers in the national and global market as well. Her processed commodities
include mango jam, mango-calamansi concentrate, dried mango, mango
chutney, calamansi juice, mango with calamansi juice, mango sauce, mango
ketchup-regular, pineapple ketchup-hot and spicy, Indian mango pickles, and
pineapple marmalade.
Tagbanua was elected as President of the Guimaras, Producers and

Processors Association. In 2007, she was chosen as MagsasakangSiyentista
(Farmers Scientist), and elected as Secretary General of the National Scientists
Association. In addition, she was nominated as GawadSaka Awardee, and
because of her numerous achievements, she was cited by former Agriculture
Secretary Arthur Yap in 2010 as one of the top 200 agri-entrepreneur of the
country.
The entrepreneurial competencies refer to the important characteristics

that should be possessed by an individual in order to perform entrepreneurial
functions effectively.In this module, you will learn some of the most important
characteristics, attributes, lifestyle, skills, and traits of a successful entrepreneur
in order to be successful in a chosen career.
Below are few important characteristics/traits/attributes of a
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goodentrepreneur:
 Hardworking: One of the important characteristics of a good

entrepreneur is being a hard worker. This means habitually working
diligently for hours. Hardworking people keep on improving their
performance to produce good products and/or provide good services.
 Self-confident: Entrepreneurs have confidence in their own ability

and judgment. They exhibit self-confidence which enables them to
cope with all the risks in operating their own business.
 Discipline: Successful entrepreneurs always stick to the plan and

fight the temptation to do what is unimportant.
 Committed:A good entrepreneur accepts full responsibility in all

aspects of his/her business. He/she gives full commitment and solid
dedication to make the business succeed.
 Ability to accept change: Nothing is permanent but change.

Change occurs frequently. When one owns a business, he/she
should cope with and thrive on changes. He capitalizeson positive
changes to make his business grow.
 Creative: An entrepreneur should be creative and innovative to stay

in business and in order to have an edge over other competitors.
 Has the Initiative: An entrepreneur takes the initiative. He assumes

responsibility in the failure or success of his business.
 Profit-Oriented: A person entersthe world of business to generate

profit or additional income. Therefore, he must see to it that the
business would prosper.
Listed below are the important skills of a successful entrepreneur.
 Planner: Planning is a strategic thinking and setting of goals to

achieve objectives and carefully maximizing all the available
resources. A good entrepreneur develops and applies step-by-step
plans to realize goals. He knows that planning is effectiveonly when
combined with diligent action.
 People Skills: are skills which are very important in order to be

successful in any kind of business. People skills refer to an effective
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and efficient communication and relationship with people working in
and out of the business. In day-to-day business transactions, one
needs to deal with people. Well- developed people skills can spell out
the difference between success and failure of the business.
 Decision Making: Successful entrepreneurs have the ability to think

quickly and make a wise decision towards the pre-determined
setofobjectives. No one can deny that the ability to make decision is
an important skill that an entrepreneur should possess. Sound
decision should spring out from given facts/information and should be
directed towards the pre-determined objectives.
Process
In order to firm up what you have learned and to have a better

appreciation of the different entrepreneurial competencies, try to read the PECs
checklist presented below, then answer the same.
Task 4: PECs Checklist
Directions:Using the PECs Checklist, assess yourself by indicating a check (/)

markin either strengths and/or development areas column. Interpret the results
by counting the total number of check marks in each of the columns. After
accomplishing the checklist, form a group and share your insights and
experiences why youhave come up with that personal assessment.
Table 1: PECs Checklist

Personal Assessment in terms of:
Personal Entrepreneurial Competencies Strength Development
of an Entrepreneur Areas
Hardworking
- Works diligently
Self-confident
- Confidence in one’s ability
Discipline
- Sticks to the plan
Committed
- Solid dedication
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Ability to accept change
- Adaptable to change
Creative
- Innovative to have an edge over
other competitors
Profit-oriented
- Always looks for income
Planner
- Strategically thinks and sets goals
People Skills
- Has effective and efficient
communication skills and relationship
with people
Decision Making
- Makes a wise decision towards the
set objectives
TOTAL
Interpretation/Insights:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_______________________________________________________________.
Reflect and Understand
How was your experience in discovering your strengths and the areas to
be developed? Did you gain valuable experience in exchanging insights with your
classmates? To learn more and deepen your understanding of PECs, do Task 5
below.
Task 5: Interview
Interview successful agri-businessowners or entrepreneurs in your
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province whose type of business is related with agricultural-crop production.
Focus your interview on PECs and other business-related attributes that help
them become successful. Analyze the result of the interview and reflect on the
similarities and/or differences. Write your answer on a separate sheet of paper.
Sample Interview Guide
Name of Proprietor/Practitioner: _____________________________________

Age: _______________________ Number of Years in Business: ___________
Business Name: _________________________________________________
Business Address: _______________________________________________
______________________________________________________________
1. What are your preparations before you engaged in this type of

business/job?
2. What are your special skills/characteristics that are related to your
business/job?
3. How did you solve business-related problems during the early years of
your business operation?
4. Did you follow the tips from a successful businessman/practitioner before
you engaged in your business?
5. What are your best business practices that you can share with aspiring
students?
6. What are your salient characteristics, attributes, lifestyle, skills, and traits
that made you successful in your business/job?
Note: Ask the needed information from the interview to supply answer/s to
Row 1 in the table below. Meanwhile, fill out the second row with your
PECs.
Personal
Entrepreneurial
Competencies Characteristic Attribute Lifestyle Skills Traits
s s s
Successful
Entrepreneur in the
province
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My PECs
Using theinformation fromthe table above, analyze, and reflect on the

similarities and differences in your answers. Put your reflection on the
table below. Write your conclusion on the space provided on the next
page.
Personal
Entrepreneurial Similarities Differences
Competencies
Characteristics
Attributes
Lifestyles
Skills
Traits
Conclusion:
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
_______________________ .
Transfer
After performing the activities on the importance of PECs, let us determine

how much you have learned. Perform Task 6 to determine how well you have
understood the lesson.
Task 6: Preparation of a Plan of Action
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Directions: Using the table below and the information generated from Task 5
(Interview), prepare an action plan that indicates how you would align
your PECs to the PECs of the successful agri-business owners in
your province.
Time Expected
Objective Area Activities Strategies
Frame Outcome
To align my
PECs with the Characteristics
PECs of a
successful
entrepreneur in
agri-
buisness/agri
-crop..
Skills
Attributes
Traits
Task 7: Essential Questions

Direction: Read and study the following questions below. You may use a
separate sheet of paper or your notebook to write your answers.
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1. Why is there a need to compare and align your PECs with the PECs of a
successful entrepreneur?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
____________________________.
2. How does your action plan help sustain your strong PECs and/or address
your development areas?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
____________________________.
3. What plan of action would you do to address your development areas?
___________________________________________________________
___________________________________________________________
___________________________________________________________
_______________.
ENVIRONMENT AND MARKET(EM)

Content Standards Performance Standards
The learner demonstrates The learner independently creates a

understanding of environment and business vicinity map reflective of
market in agricultural-crop potential market in agri-business in a
production in one’s province. province.
Time Allotment: 4 hours
Quarter I
Module 2
Environment and Market
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Introduction
People who aspire to start a business need to explore the economic,

cultural and social conditions prevailing in the area. Needs and wants of the
people around the vicinity that are not met may be considered as business
opportunities. Identifying the needs of the community, its resources, available
raw materials, skills, and appropriate technology can help a new entrepreneur in
seizing a business opportunity.
To be successful in any kind of business venture, potential entrepreneurs

should always look closely at the environment and market. They should always
be watchful of the existing opportunities and constraints. The opportunities in the
business environment are those factors that provide possibilities for a business to
expand and make more profits. Constraints, on the other hand, are those factors
that limit the ability to grow, hence reducing the chance of generating profit. One
of the best ways to evaluate the opportunities and constraints is to conduct
SWOT (Strengths, Weaknesses, Opportunities and Threats) Analysis.
SWOT analysis is a managerial tool to assess the environment. It gathers

important information, which in turn is used in crafting a strategic plan. Strengths
and weaknesses are internal in an organization. Basically they relate to
resources owned by the organization, things that one has control over,as- well as
the extent of its marketing capability.
Opportunities and Threats exist in the external environment. Opportunities

relate to the market, development of new technologies, and external factors such
as government policies, climate, and trends. Threats relate to what the
competition is doing as well as legal and other constraints.
Now that you have read some of the important things to consider to
succeedin any business, you are now ready to explore more about the
environment and market.
To begin with, let’s first try to find out the competencies that you will
master after finishing this module.
OBJECTIVES
At the end of this module, you are expected to:
- identify what is of “Value” to the customer;

- identify the customer to sell to;
- explain what makes a product unique and competitive;
- apply creativity and innovative techniques to develop marketable product;
and
- employ a Unique Selling Proposition (USP) to the product/service.
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Now that you have an idea about the things you will learn, try to take the
first challenge in this module-- the pre-assessment.
Pre-assessment
Task I: Multiple Choice

Direction: Choose the letter of the best answer. Write your answer on a separate
sheet of paper.
1. This is generated by examining what goods and services are sold outside
the community.
A. Business Creation C. Business Concept
B. Business Pricing D. Business Idea
2. A process of making a new product to be sold to the customers.
A. Product Analysis C. Product Development
B. Product Conceptualization D. Product Implementation
3. These are luxuries, advantages, and desires that every individual
considers beyond necessary.
A. Wants C. Requirements
B. Desires D. Needs
4. This is the factor or consideration presented by a seller as the reason that
one product or service is better and different from that of the competitors.
A. Unique Selling Plan C. Unique Pricing Policy
B. Unique Selling Proposition D. Finding Value-Added
5. In this stage, the needs of the target market are identified, reviewed, and
evaluated.
A. Concept Development C. Project Development
B. Economic Analysis D. Refine Specification
6. This is the introduction of a new idea to make the product and services
more attractive and saleable to prospective customers.
A. New Idea C. Product Development
B. Creativity D. Innovation
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7. A managerial tool used to assess the environment in gathering important
information used for strategic planning.
A. Environmental Scanning C. WOTS Analysis
B. SWOT Analysis D. Survey Analysis
8. A marketing practice of creating name, symbol or design that identifies
and differentiate a product from others.
A. Product Naming C. Branding
B. Unique Selling Proposition D. Tagline
9. This is a meaningful and unforgettable statement that captures the

essence of your brand.
A. Product Naming C. Branding
B. Unique Selling Proposition D. Tagline
10. These are the things that people cannot live without.
A. Wants C. Requirements
B. Desires D. Needs
Task 2: Guide Questions:
Directions: Read and study the guide questions below. You may use a
separate sheet of paper to write your responses to the guide
questions.
1. How does one determine the product or serviceto be offered/delivered to

the target customers?
2. How does one select an entrepreneurial activity?
3. When can one say that a certain product has a “value”?
4. Are innovation and creativity to your product/service important? Explain.
5. How can one effectively respond to the needs of the target customer?
6. What is the importance of scanning the environment and market in

generating business idea?
7. What is your level of confidence in formulating a business idea after your

self assessment? Explain.
After all the guide questions have been answered and skills have been
21
mastered, share them with your classmates. Discuss your insights, personal
knowledge of, and relevant experiences on the topic to make it more exciting and
engaging.
LEARNING GOALS AND TARGET

After reading and understanding the objectives of this module and having
gone through pre-assessment and answering the guide questions, you will be
asked to set your own personal goals. These goals will inspire you to further
achieve the ultimate objective of this module. In the end, these goals would
motivate you to learn more about Environment and Market.
Goals and Learning Ultimate

Targets Activities Goal
Figure 2: Strategic process to reach the objectives of this module
READING RESOURCES AND INSTRUCTIONAL ACTIVITIES
After setting your own personal goals and targets to achieve the objectives
of this module, you will have the opportunity to read and learn more about
environment and market. You, too, will also be given a chance to do practical
exercises and activities to deepen your understanding of the topic.
Know
Product Development
When we talk of product development, we are referring to a process of
making a new product to be sold by a business or enterprise to its customers.
Product development may involve modification of an existing product or
its presentation, or formulation of an entirely new product that satisfies a newly
defined customer’s needs and/or want and/or a market place.
The term development in this module refers collectively to the entire

process of identifying a market opportunity, creating a product to appeal to the
identified market, and finally, testing, modifying and refining the product until this
will be ready for production. This product can be any item to be sold to the
consumers.
There are basic, yet vital questions that you can ask yourself. When you
22
shall find acceptable answers to these, you can say that you are ready to
develop a product and/or render service.
1. For whom are the product/service aimed?
2. What benefit will the customers expect from it?
3. How will the product differ from the existing brand? Or from their
competitor?
Likewise, needs and wants of the people within the area should also be
taken into consideration. Everyone has his or her own needs and wants.
However, people have different concepts of needs and wants. Needs in
business are important things that every individual do without in a society. These
include:
1. Basic commodities for consumption
2. Clothing and other personal belongings
3. Shelter, sanitation and health
4. Education
Basic needs are essential to every individual so he/she may be able to live
with dignity and pride in the community of people. These needs can obviously
help you generate business ideas and subsequently to develop a marketable
product.
Wants are desires, luxury, and extravagance that signify wealth and an
expensive way of living. Wants or desires are considered above all the basic
necessities of life. Some examples are the eagerness or the passion of every
individual which are non- basic needs like fashion accessories, shoes, clothes,
travelling around the world, eating in an exclusive restaurant, watching movies,
concerts, plays, having luxurious cars, wearing expensive jewelry, perfume, living
in impressive homes, and others.
Needs and wants of people are the basic indicators of the kind of
business that you may engage into because they can serve as the measure of
your success. Some other good points that you might consider in business
undertakings are the people, their needs, wants, lifestyle, culture, and tradition,
and social orientation.
To summarize, product development entirely depends on the needs and
wants of the customers. Another important issue to deal with are the key concept
of developing a product. The succeeding topic shall enlighten you about the
procedure in coming up with a product concept.
Concepts of Developing a Product

Concept development is a very critical phase in developing of a product.
From this stage, the needs of the target market are identified and competitive
products are reviewed before the product specifications are defined. The product
concept is selected along with an economic analysis to come up with an outline
23
Identify Establish Generate Select a

Refine
Needs Specifications Concepts Concept
of how a product is being developed. Below is a figure that shows the stages of Plan
Remaining
concept development of a Analyze
product. Perform Development
Competitive Economic Project
Products Analysis
Concept Development
Figure 3: Concept Development
The process of product development follows these steps:
A. Identify Customer Needs-Using survey forms, interviews, researches,

focused group discussions, and observations an entrepreneur can easily
identify customers’ needs and wants. In this stage, the information that can
possibly be gathered here are product specifications (performance, taste,
size, color, shape, life span of the product, etc.). This stage is very important
because this would determine the product to be produced or provided.
B. Establish Target Specifications - Based on customers' needs and reviews

of competitive products, you may now establish target specifications of the
prospective new product and/or service. Target specifications are essentially
a wish-list.
C. Analyze Competitive Products -It is imperative to analyze existing

competitive products to provide important information on establishing
product/service specifications. Other products may exhibit successful design
attributes that should be emulated or improved upon in the new
product/service.
D. Generate Product Concepts - After having gone through with the previous
processes, you may now develop a number of product concepts to illustrate
what types of product/service are both technically feasible and would best
meet the requirements of the target consumers/market.
E. Select a Product Concept - Through the process of evaluation between

attributes, a final concept is selected. After the final selection, additional
market research can be applied to obtain feedbacks from certain key
customers.
F. Refine Product Specifications - In this stage, product/service specifications

are refined on the basis of input from the foregoing activities. Final
specifications are the results of extensive study. Expected service lifeand
projected selling price are being considered in this stage.
24
G. Perform Economic Analysis - Throughout the process of product
development, it is very important to always review and estimate the
economic implications regarding development expenses, manufacturing
costs, and selling price of the product/service to be offered/provided.
H. Plan the Remaining Development Project - In this final stage of concept

development, you may prepare a detailed development plan which includes
a list of activities, the necessary resources and expenses, and a
development schedule with milestones for tracking progress.
Finding Value
People buy
for a reason, there should be something in your product/service that would give
consumers a good reason to go back and buy for more. There must be
something that has to make you the best option for your target customers;
otherwise they have no reason to buy what you are selling. This implies further,
that you offer something to your customers which they will value or treasure.
The value that you incorporate to your product is called value proposition.
Value proposition is “a believable collection of the most persuasive reasons
people should notice you and take the action you are asking for.”Value is created
by fulfilling deep desires and solving deep problems. This is what gets the people
moving, and keepthem spending for your product/service.
Innovation
25
Innovation is the introduction of something new in your product/service.
This may be a new idea, a new method or a device. If you want to increase your
sales and profit you must innovate. Some of the possible innovations in your
products are change in packaging, improved taste, color, size, shape, and
perhaps price. Some of the possible innovations in providing services are
application of new improved methods, additional feature of product/ services, and
possibly, freebies.
Let us go back to what Mrs.Tubongbanua did with the Guimaras mangoes

aside from its known qualities. She made mango jam, mango calamansi
concentrate, mango sauce, mango ketchup-regular to make a difference from
other existing products in the market.
Unique Selling Proposition (USP)
Unique Selling Proposition is the factor or consideration presented by a

seller as the reason that the product or service being offered is different from and
better than that of other key players or competitors. Before you can begin to sell
your product or service to your target customers, you have to sell yourself into it.
This is especially important when your product or service is similar to those
around you.
USP would require careful analysis of other businesses' ads and
marketing messages. If you analyze what they say or what they sell, apart from
the qualities of their product or service, you can learn a great deal about how
companies distinguished themselves from competitors.
Here's how to discover your USP and use it to increase your sales and
profit:
 Use empathy: Put yourself in the shoes of your customers. Always

focus on the needs of the target customers and forget falling in love with
your own product or service. Always remember, you are making this
product or providing for the target customers to eventually increase sales
and earn high profit. You are not making this product or service for
yourself. Essential questions such as what could make them come back
again and again and ignore your competitors? Most possible answers will
be focused on the quality, availability, convenience, cleanliness, reliability,
and friendliness. Agriculture products are not that hard to sell because
they form part of our basic needs of everyone.
26
 Identify what motivates your customers. It is very important for you to
understand and find out what drives and motivates your customers to buy
your product/service. Make some efforts to find out, analyze, and utilize
the information that motivates the customers in their decisions to purchase
your product/service.
 Discover the actual and genuine reasons why customers buy your
product instead of that of your competitor's . Information is very
important in decision making. Competitive entrepreneur always endeavor
to improve his/her products/services and constantly provide satisfaction
and sustain patronage of customers. As your business grows, you should
always consider the process of asking your customers some important
information and feedback that you can use to improve your
product/services.
Process
In order to firm up your understanding of the topic previously presented,

you will be tasked to form a group and conduct an interview with a successful
agri-entrepreneur/practitioner. You have to document this interview and present
this to the whole class for reflection and appreciation.
Task 3: Interview
Directions: Selecta successful entrepreneur/practitioner. Conduct an interview
by utilizing the sets of questions below. Document the interview and
present this to the class.
1. How did you identify your customers?
2. What were your considerations in selecting your customers?
3. Explain how your product/servicebecome unique from other product/s.
4. Did you consult somebody before you engage in this business? Cite
sample insights that you gained from the consultation.
27
5. What were your preparations before you started the actual business?
6. What creative and innovative techniques did you adapt to your

product/service? What was the effect of the innovative techniques on the
sales and profits of your business?
7. What strategiesdid you consider to have a unique selling proposition for

your product/service?
Task 4: Video Viewing
In order to deepen your understanding of the lesson, perform the following

tasks:
1. Browse the internet on topics related to:

a. customers’ needs and wants particularly on agricultural crops;
b. techniques in identifying customers’ needs and wants;
c. creativity/innovations in products and services in the market,
agricultural crops in particular;
d. unique selling proposition; and
e. product development.
2. Prepare a short narrative report about the aforementioned topics. You
may highlight the “aspect” that intensifies your knowledge of product
development.
Transfer
Task 5: Product Conceptualization

Directions: Using the figures below develop your own concept for your
28
product/services.
7. Prepare a 1. Identify
Development 2. Target
Customers Specifications
Plan Need -
- - -
- - -
- - -
- - -
- -
- -
-
6. Refine 3.-Analyze a
-
Product Competitive
Specification Product
- -
- -
- -
- -
- -
- 5. Select a 4. Generate -
Product Product -
Concept Concept
- -
- -
- -
- -
- -
- -
- -
________________________________________________________________
29
________________________________________________________________
________________________________________________________________
_________________
Know
Generating Ideas for Business
The process of developing/generating business idea is not a simple

process. Some people come up witha bunch of business ideas, while some are
without ideas. There are two problems that arise; first is the
excessive generation of ideas that makes one remain in the dreaming stage,
and second, when one fails to generate.
The most optimal way is to have a systematic approach in generating and

selecting ideas that will be translated into a viable business. Here are some basic
yet very important considerations that you may use to generate possible ideas for
business:
1. Examine the existing goods and services. Are you satisfied with the
product? What do other people who use the product say about it? How can it
be improved? There are many ways of improving a product from the way it is
crafted up to the time it is packed and sold. You can also improve the
materials used in crafting the product. In addition, you introduce new ways of
using the product, making it more useful and adaptable to the customers’
many needs. When you are improving the product or enhancing it, you are
doing an innovation. You can also do an invention by introducing an entirely
new product to replace the old one.
Business ideas may also be generated by examining what goods and

services are sold outside the community. Very often, these products are sold in
a form that can still be enhanced or improved.
30
2. Examine the present and future needs. Look and listen to what the
customers, institution, and communities are missing in terms of goods and
services. Sometimes, these needs are already obvious and felt at the
moment. Other needs are not that obvious because they can only be felt in
the future, in the event of certain developments in the community. For
example, a province will have its electrification facility in the next six months.
Only by that time will the entrepreneur could think of agricultural products
which are made using electrically-powered tools or equipment.
3. Examine how the needs are being satisfied. Needs for the products and
services are referred to as market demand. To satisfy these needs is to
supply the products and services that meet the demands of the market. The
term market refers to whoever will use or buy the product or services, and
these include people or institutions such as other businesses, establishments,
organizations, or government agencies.
There is a very good business opportunity when there is absolute lack of

supply of a pressing market demand.
Businesses or industries in the locality also have needs for goods and
services. Their needs for raw materials, maintenance, and other services such
as selling and distribution are good sources of ideas for business.
4. Examine the available resources around you. Observe what materials or

skills are available in abundance in your area. A business can be started out
of available raw materials by selling them in raw form and by processing and
manufacturing them into finished products. For example, in a copra-
producing town, there will be many coconut husks and shells available as
“waste” products. These can be collected and made into coco rags/doormat
and charcoal bricks; then sold profitably outside the community.
A group of people in your neighborhood may have some special skills that
can be harnessed for business. For example, women in the Mountain Province
possess loom weaving skills that have been passed on from one generation to
the next. Some communities there set up weaving businesses to produce
blankets, decorative items, and various souvenir items for sale to tourists and
lowland communities.
Business ideas can come from your own skills. The work and experience
you may have in agricultural arts, industrial arts, home economics, and ICT
classes will provide you with business opportunities to acquire the needed skills
which will earn for you extra income, should you decide to engage in income-
31
generating activities. With your skills, you may also try on doing things during
your spare time. Many products were invented this way.
5. Read magazines, news articles, and other publications on new products

and techniques or advances in technology. You can pick up new
business ideas from Newsweek, Reader’s Digest, Business Magazines, “Go
Negosyo”, KAB materials or Small-Industry Journal. The Internet serves as a
library where you may browse and surf on possible businesses. It will also
guide you on how to put the right product in the right place, at the right price
and at the right time.
Listings of possible businesses to set up in an area may also be available

from banks or local non-government organizations.
Key Concepts of Selecting a Business Idea
Once you have embarked on identifying the business opportunities, you

will eventually see that there are many possibilities available for you. It is very
unlikely that you will have enough resources to pursue all of them at once.
Which one will you choose?
You have to select the most promising one from among a hundred and
one ideas. It will be good to do this in stages. In the first stage, screen your
ideas to narrow them down to about five choices. In the next stage, trim down
the five choices to two options. In the final stage, choose between the two and
decide which business idea is worth pursuing.
In screening your ideas, examine each one in terms of the following

factors:
1. How much capital is needed to put up the business?
2. How big is the demand for the product? Do many people need this
product and will continue to need it for a long time?
3. How is the demand met? Who are processing the products to meet
the need (competition or demand)? How much of the need is now
being met (supply)?
4. Do you have the background and experience needed to run this
particular business?
5. Will the business be legal, not going against any existing or
foreseeable government regulation?
6. Is the business in line with your interest and expertise?
Your answers to these questions will be helpful in screening which ones

from among your many ideas are worth examining further and worth pursuing.
32
Branding
Branding
is a marketing practice of creating name, symbol or design that identifies and
differentiates product/service from that of the competitors. It is also a promise to
your customers. It tells them what they can expect from your product/ service and
it differentiates your offerings from other competitors. Your brand is derived from
who you are, who you want to be, and who people perceive you to be.
Branding is one of the most important aspects of any business. An
effective brand strategy gives you a major edge in increasingly competitive
markets.
The features of a good product brand are as follows:
- delivers the message clearly
- confirms your credibility
- connects your target prospects emotionally
- motivates the buyer
- concretizesuser loyalty
Here are some simple tips to publicize your brand.

.
 Developa tagline. Write a meaningful, unforgettable, and easy-to-
remember statement that captures the essence of your brand.
33
 Design a great logo. Create a logo suitable to your business and
consistent with your tagline and advertise it.
 Write
down your brand messaging. Select key messages you want to
communicate about your brand.
 Be true to your brand. Deliver your brand promise.
 Be consistent. Be reliable and consistent every time.
Process
In generating a business idea, you should first identify what type of

business is suited to your business idea. You should analyze and scan the
potential environment, study the marketing practices and strategies of your
competitors, analyze the Strengths, Weaknesses, Opportunities, and the
Threats in your environment to ensure that the products/goods and service you
are planning to offer will be patronized within the easy reach by your target
markets/consumers.
Bear in mind these simple rules for successful SWOT analysis.
 Be realistic about the strengths and weaknesses of your business when

conducting SWOT analysis.
 SWOT analysis should distinguish between where your business is today,

and where it could be in the future.
 SWOT should always be specific. Avoid any grey areas.
34
 Always apply SWOT in relation to your competition i.e. better than or
worse than your competition.
 Keep your SWOT short and simple. Avoid complexity and over analysis
 SWOT is subjective.
Task 6: SWOT Analysis
Directions: In generating a business idea, environmental scanning is very

important. Utilize the SWOT analysis table below to list all your observations.
Consider the strategies below to select the best business idea.
Strength (S) Weaknesses (W)
- -
- -
- -
- -
- -
-
Opportunities (O) Threats (T)
- -
- -
- -
- -
-
-
Strategize:
 SW – Utilize the strengths to overcome the weakness

 OS - Capitalize on the opportunities to eliminate the weakness
 ST – Maximize on your strengths to eliminate the external threats
35
 OT – Take advantage of the available opportunities to eliminate the
external threats.
Strategies/Activities:
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
___________________________________
Analysis:
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
___________________________________
My Best Business Idea:
______________________________________________________________________________________
______________________________________________________________________________________
______________
In order to deepen your understanding of the topics previously discussed,

you will be asked to perform the following activities:
Task 7: Extra Readings and Video Viewing
Reading books and watching videos have been considered two of the
most effective educational activities that help learners deepen their
understanding of a certain topic. In this particular circumstance, you will be asked
to conduct extra readings and video viewings on the following topics:
A. Steps in selecting a business idea

36
B. Criteria of a viable business idea
C. Benefits of a good brand
D. Ways of developing a product
After successfully performing the assigned task, make a narrative report

about this and share it with the class.
Transfer
Task 9: Making my own Logo
Direction: Generate a clear appealing product brand with logo and tagline.
Logo Taglin
37
GRADE 10 LEARNING MATERIALS
K TO 12 CURRICULUM
AGRICULTURAL CROP PRODUCTION NC I (RICE)
Content Standard Performance Standard

The learner demonstrates The learner independently
understanding of concepts and demonstrates common
principles underlying theories competencies in agricultural crop
and actual application in production work (Rice) as
agricultural crop production prescribed in TESDA Training
(Rice). Regulation.
Quarter II
38
What is this lesson all about?
Due to the adverse effects of climate change, rice production

here in the Philippines has been threatened tremendously. The
food sufficiency target of the government for the year 2015 has
been stalled. This module will equip you with the necessary
knowledge and skills in rice production and make them agents of
the new technologies to boost rice production. Through this
module,your knowledge, skills, and attitudes will be enhanced in
line with selecting good quality seeds of rice, preparing the land
for planting (irrigated/rainfed) varieties, preparing seedbeds and
sowing of seeds, demonstrating care and management of seedlings,
pulling of seedlings, transplanting of seedlings/direct seeding,
fertilizerapplication, irrigation and drainage practices, controlling
weeds, controlling pests and diseases, harvesting, threshing,
drying and storage, marketing and keeping of farm records and
accounts.
What will you learn?
Rice is the staple food of all the Filipinos hence, rice production is
an important industry in the Philippines. It is the backbone of Philippine
economy for it does not only give benefit to rice growers but also to other
industries like rice threshing, warehousing, milling, seed production, and
many others, that offer a lot of job opportunities. Being the prime
commodity, rice leads the growth of the agricultural sector. It is
indispensable to sustainable development. Rice accounts for the majority
of the total value of production in agriculture. This is primarily because
rice is the most preferred commodity of the population. Furthermore,
majority of the people dependon farm laborand rice-related businesses
for their livelihood.
39
At the end of this module, you must be able to:
1. select the ideal site for planting rice;
2. prepare the land for planting rice (irrigated/rainfed);
3. select good quality seeds;
4. prepare seedbed, sow seeds, and demonstrate care and
management of seedlings;
5. pull and transplant seedlings/practice direct seeding;
6. fertilize the rice plant;
7. perform irrigation and drainage practices;
8. identify weeds and their control methods;
9. control pests and diseases;
10. harvest, thresh, dry, and store rice seeds;
11. market rice seeds and prepare and keep farm records and
accounts.
12. perform routine check-up of tools and equipment;
13. demonstrate manual handling procedures;
14. use personal protective equipment and personal health and
safety requirements;
15. familiarize with common OHS hazards risks and its control.
WHAT DO YOU ALREADY KNOW?
Pre-assessment
Let us find out how much you already know about rice production.
Read and understand the questions below. Choose the letter of the best
answer and write it on your answer sheet.
1. Which of the following is adigging tool?

A. Bolo
B. Crowbar
C. Shovel
D. Pruning shear
2. Which tool is used for cleaning the levees?

A. Bolo
B. Crowbar
C. Mattock
40
D.Shovel
3. What tool does NOT belong to the group?

A. Bolo
B.Crowbar
C.Mattock
D.Shovel
4. Farm tools are needed in rice production operations because they

A. make work easier.
B. make work faster.
C. save time and effort.
D. make work faster, easier and economical.
5. What PPE should a student wear when he/she is exposed to dust?

He/She should wear
A. eye and respiratory protection.
B. hard cap.
C. hearing protection.
D. safety footwear.
6. The environmental impact of improper disposal of waste and

agricultural chemicals are the following EXCEPT:
A. air pollution
B. dirty and ugly surroundings
C. friendly and healthy surroundings
D. water contamination
7. What equipment in rice production is used to draw water from a

source?
A. Sprayer
B. Sprinkler
C. Water pail
D. Water pump
8.Why do we need to conduct pre-operative check up of tools,

Implements, and equipment before starting to work?
A. To check if the tools are serviceable
B. To determine the functionality of tools and implements
C. To repair defective tools
D. All of the above
9. Which of the following PPE is used to protect hands from injury?

A. Boots
B. Goggles
41
C. Gloves
D. Mask
10.Which of the following does not affect rice yield?

A. Climate
B. Location
C. Transportation
D. Soil
11.Water supply is an important factor in rice production because it

directly affects the
A. frequency of planting.
B. photosynthesis activity.
C. physical characteristics of the plant.
D. population of common pests and diseases.
12.The following are attributes of an ideal rice field except

A. good drainage
B. pH range of 6.2 – 7.0.
C. high clay soil
D. high organic matter
13.The best implement to level the field is

A. harrow.
B. harvester.
C. rotary tiller.
D. wood plow.
14.To prepare the land for planting upland rice, plowing and harrowing
should be done
A. 1 – 2 times.
B. 2 - 3 times.
C. 3-4 times.
D. 4 – 5 times.
15.Which of the following is not a characteristic of a well- prepared land

for planting?
A. Dilapidated dikes
B. Dikes are clean and narrow
C. Well puddled and soft
D. Weeds and stalks are thoroughly incorporated with the soil
16.When is the best time to fix levees?

A. After the first harrowing
B. After the first plowing
42
C. Before the first plowing
D. Before the second harrowing
17.Which among the following is the recommended time of soaking rice

seeds before sowing?
A. 24 hrs.
B. 29 hrs.
C. 34hrs.
D. 39 hrs.
18. The ultimate purpose of raising dapog seedlings is to

A. economize .
B. delay transplanting.
C. produce healthy seedlings.
D. raise seedlings even in a restricted area.
19. Which of the following is one of the advantages of using the straight
row planting system?
A. It is the cause of overcrowding of plants.
B. It makes hand weeding difficult.
C. It makes mechanical weeding easy.
D. It provides uneven spaces for growing plants.
20. What is the average seeding rate per hectare using the dapog
method?
A. 22 kg
B. 33 kg
C. 44 kg
D. 66 kg
21. To speed up the germination of the incubated seeds we need to

A. allow the seeds to dry up.
B. moisten the seeds occasionally by sprinkling.
C. sprinkle the seeds with warm water.
D. re-soak the seeds after 2 days.
22. Which of the following is the recommended seedling rate per hill for
growing rice?
A.2-3
B.3-4
C.4-5
D.6-7
43
23. Replanting of missing hills should be done ______ days after
planting to complete the required plant population in a given area.
A. 3-5
B. 5-7
C. 7-9
D. 10-12
24. Which one is the functionof nitrogen in plant?

A. Encourages root growth
B. Makes stalks bigger
C. Helps in the production of seeds
D. Stimulates growth of the leaves and stems
25. To reduce application of chemical fertilizer that contains nitrogen,

green manuring could be done. Green manures are
A. organic materials that come from animals.
B. leguminous plants that are plowed under.
C. concentrated form of plant food.
D. organic materials that are thoroughly decomposed.
26. What is panicle initiation in rice?

A. The beginning of the reproductive phase
B. Its appearance of the first tiller
C. The caryopsis becoming milky
D. Its appearance of the panicle from the flagleaf sheet
27. Below are ways by which irrigation water is lost except one:
A. evaporation
B. percolation
C. seepage
D. absorption
28. Which is an example of a broadleaf weed?

A. Mutha
B. Kangkong
C. Ubod-ubod
D. Bayakibok
29. When mixing liquid herbicide, remember to

A. pour herbicide before the water.
B. pour herbicide and water at the same time.
C. pour water ahead of herbicide.
D. never pour herbicide ahead of the water.
44
30. This is the most destructive rice pest which attacks the plant from
seedling stage to maturity .
A. rice stem borer
B. plant hopper
C. rice bug
D. maggot
31. This method of insect control utilizes the natural enemies of insects
to control the pest.
A. Biological
B. Cultural
C. Chemical
D. Physical
32. Which among the following is not needed in cleaning rice grains?
A. 1.5 mm fish net and stirrer
B. Canvas and winnowing basket
C. Blower and shifter
D. Sickle and reaper
33. What is the most popular method of drying rice grains?

A. Solar dryer
B. Mechanical dryer
C. Batch dryer
D. Air dryer
34. Which is not a guide in storing rice seeds?

A. Store grains after drying
B. Store fertilizer near pile of rice grains
C. Separate the old from the new harvest when piling
D. Observe good housekeeping before storing in the bodega.
35. When a farmer relies on good management practices to

prevent the occurrence of insect pests and diseases in his farm,
he is using the?
A. Genetic control
B. Chemical control
C. Biological control
D. Cultural control
45
LESSON 1
Farm Tools andEquipment
I. INTRODUCTION
The different farm tools and equipment in agronomic crop

work have been profoundly taken up in your lessons last year.
Their proper operations and maintenance were discussed, too.
But for you to be able to perform properly the different rice
production activities, the important tools and equipment to be
used will be discussed in this lesson with emphasis on their
correct operation and maintenance as well as safety precautions
in using them and the protective gears to be used.
What is this lesson about?
46
The lesson is all about the farm tools and equipment used in rice
production. You will learn this within 12 days.
At the end of the lesson, you should be able to:
1. identify the different tools and equipment in rice production;

2. describe the specific uses of each tool and equipment;
3. perform the proper care and maintenance of each tool and
equipment;
4. observe safety precautions in the use of farm tools and equipment.
Know
HAND TOOLS
Hand tools are usually light and are used without the help of animals or
machines. They are being used in performing farm activities which involve
small yet important jobs to be done. Below are some of the examples:
1. Bolo .There are different kinds of bolo used

for different purposes.In crop production it
is used for cutting of weeds particularly tall
shrubs and grasses .
2. Shovel is used in removing trash, digging

loose soil, moving soil from one place to
47
another, and for mixing soil media and
fertilizers. It is also used in the repair and
construction of levees and in irrigation
management.
3. Rake is used for cleaning the ground and

leveling the topsoil during seedbed
preparation particularly in the dry method
of seedling production.
FARM IMPLEMENTS
These are accessories which are being pulled by working animals or

mounted to machineries (hand tractor, tractor) which are usually used in the
preparation of large tract of land. These are usually made of a special kind of
metal.
Examples :
1. Plows. These are farm implements used in rice production operations either
pulled by a working animal or a tractor. The plow is specifically used for
tilling large areas, making furrows and ditches to facilitate irrigation and
drainage.
Plows pulled by working animals are made of either a combination of
metal or wood or pure metal . Due to intensive farm mechanization it is
becoming extinct in some regions. They are used to till areas with a
shallower depth than that of the disc plows which are pulled by tractors.
48
Carabao drawn plow Disc plow drawn by a tractor
2. Harrow. The native wooden harrow is made of wood with a metal tooth and
pulled by a carabao while the disc harrow is a metal mounted to a tractor.
Harrows are used for tilling and pulverizing the soil in upland rice
production where the soil is tilled dry while waiting for the rain or water
supply.
Harrow
3. Rotavator. The rotavator is an implement attached to a tractor used for

land preparation. It could be used for wet and dry land preparation. One
passing of rotavator is equivalent to the combined effect of one plowing and
harrowing in land preparation.
49
EQUIPMENT
These are machineries used in farm operations especially in rice

production. They are used in land preparation and in transporting farm inputs
and produce. Using these equipment requiresa highly skilled operator .
1. Hand tractor. It is the most useful and convenient equipment of the

farmers. It is used to pull a plow and harrow in preparing a wide area of
land. It is also used to transport other materials from the house to the farm
and avery important equipment in the mobility of most farmers.
2. Four wheel tractor. It is usedto pull disc plow discharrow androtavatorin
preparing much wider area of land.It is also used to draw a trailer to
transport bulk of materials, equipment, farm inputs, and harvest. It is very
useful during harvest and other post harvest activities.
3. Water pump. This equipment is very important to draw irrigation water
from a source such as deep well, rivers and lakes.In some areas where water
is scarce, second cropping of rice could be done using a water pump.
4. Combine harvester.This equipment performs the harvesting and threshing
at the same time. The grains are deposited in its compartment and could be
easily transported to the nearest road when hauling the harvests.
Hand Tractor Small Tractor Big Four wheel Tractor
50
Combine Harvester Rice Thresher
PhotosCourtesy of Mr. Efrelito Jay M. Guittap, Faculty, College of Agriculture ,CLSU
LET US REMEMBER
 Using the right tools and equipment for the specific farm operation
makes it easier and more economical.
After knowing the farm tools and equipment, continue the lesson in doing
pre-operative check-up of equipment.
Activity#1
Give at least five reasons why it is very important to do pre-operational

check-up of equipment?
Nowadays due to intensive farm mechanization, many types of farm

machineries arebeing introduced to the Filipino farmers. Before operating these
machines, one needs to read and familiarize the operations manual to be able
to operate them efficiently and attain their maximum usage. For safety reasons,
whenever using these farm machineries, always do the following:
Always Remember toCheck Equipment Before Operating
A pre-operational check of all the equipment to be used will assure the

user that it is in a safe operating condition. Check the tires for proper inflation
and defects, windows for visibility, seat position, seat belts, brakes for
adjustment, steering response, rear view mirrors, slow-moving vehicle emblem,
reflectors, and running lights for day or night time operation.
Safety Check: Walk around the tractor, hand tractor, thresher, reaper and any
attached implement checking the area for obstacles that may beunder or
near the tractor which include stones, boards, children's toys etc. Make
sure there are no bystanders; remember this is a working area. Check
whether the wheels are free, or stuck in the ground. Check for any loose
51
parts or objects on the tractor such as tools on the platforms or around
brakes and other controls.
Inspect around: Walk around the tractor, hand tractor a second time to check
the equipment itself. This time look at the tires for wear and inflation, the
power take-off shaft for shielding and guarding (rotate the shield to make
sure it moves freely), the hitch for proper hitch pin and safety clip. Pay
particular attention to the ground under the tractor for any signs of
liquid leaks such as oil, coolant or fuel.
Check the oil of all engines attached to machineries to be used: Remove the

dipstick, wipe it clean, and check the oil level. If oil is required,
remember to wipe off the filler cap before you remove it to avoid dirt
falling into the engine. Use a clean funnel and clean the top of the oil can
to prevent rust or other foreign objects going in with the oil.
Check the radiator: Slowly remove the red cap and check the liquid level.
Check the air pre-cleaner and air cleaner. Remove and shake out any dirt.
Always check the fuel gauge. Fill if necessary,through it should have been filled
at the end of the last day the tractor was used.
Have a fire extinguisher. Your tractor should have a fire extinguisher in case of

fire during operation or refueling and in area of storage and milling .
Make sure it is charged and easily accessible.
Remember:
Smooth operations of all machines are ensured if periodic

maintenance is done. These can affect performance and your
safety!
Hazardous activities
During the maintenance of agricultural machinery, there are many

activities which are potentially hazardous. Always observe the safety
procedures in doing the maintenance of the equipment and tools.
Hazardous activities Things to be done to ensure safety

Lubricating  If you need to remove the guard to
lubricate the machine, never lubricate
while the machine is in motion.
Checking hydraulic systems  Remember that hydraulic oil is under
52
high pressure. The external signs
of oil injection may be slight, but the
internal damage is not and may
lead to surgery or amputation.
 If checking for leaks, use something
(eg. a piece of card run along the
hose) to show where the leak is. Do
not use your hands.
 Release the pressure before working
on the system
Sharpening  When working on, for example a forage
harvester, only the actual sharpening
should take place with the machine in
motion. All activities before and after,
like. guard removal, should be done
with the machine stationary, even if
rundown takes a long time.
 Beware of flying particles when
sharpening machinery. Use protective
equipment such as goggles.
Working under machines  When working under raised machines,
jacks should be used and correctly
located, and additional support (eg
axle stands) provided.
 When working on hydraulically-raised
equipment (eg. trailers) use props.
Never rely on the hydraulics.
Hammering  Beware of flying particles. Always use

the appropriate personal protective
equipment. It offers protection not only
against flying particles, but also from
against many risks.
Cleaning  Be aware of the danger of falling off or
into a machinery, particularly in
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wet or muddy conditions. Make sure
you know how to access machines
safely,especially large machines such
as combines.
 Don’t clean with machines running
and with guards removed.
Blockages  Many accidents happen while cleaning
machine blockages – often because
operators attempt to clear a blockage
while the machine is still powered.
 Again, the key question to ask is:
“Have I been trained to do this job
properly?” If the answer is “no”, do not
attempt it.
PERSONAL PROTECTIVE EQUIPMENT (PPE)
Personal protective equipment, or PPE, is designed to protect workers

from serious workplace injuries or illnesses resulting from contact with
chemical, radiological, physical, electrical, mechanical, or other workplace
hazards. Among them are face shields, safety googles, hard hats, and safety
shoes. Protective equipment includes a variety of devices and garments such as
goggles, coveralls, gloves, vests, earplugs, and respirators.
Protection from head injuries
Hard hats can protect workers from head impact, penetration injuries,
and high impact injuries such as those caused by falling or flying objects, fixed
objects, or contact with electrical conductors. It also prevents the long hair from
getting caught in machineparts such as belts and chains. Ordinary hats shall
be worn by a farmer wheneverworking in the farm to protect himself against
ultraviolet rays of the sun.
Protection from leg and foot injury
In addition to foot guards and safety shoes, leggings (e.g., leather or

other appropriate material) can help prevent injuries by protecting workers from
hazards such as falling or rolling objects, sharp objects, wet and slippery
surfaces, molten metals, hot surfaces, and electrical hazards while working in
the farm shop.Pants should be worn to protect the legs from itchy worms and
snake bites when working in the farm.
54
Protection from eyes and face injury
Besides spectacles and goggles, personal protective equipment such as

special helmets or shields, spectacles with side shields, and face shields can
protect workersfrom the hazards of flying fragments, large chips, hotsparks,
optical radiation, splashes from molten metals, as well as objects, particles,
sand, dirt, mists, dusts, and glare.Sun glasses should be worn during
harvesting and other post-harvest jobs to protect the eyes.
Protection from hearing injury
Wearing earplugs or earmuffs can help prevent damage to hearing.

Exposure to high noise levels can cause irreversible hearing loss or impairment
as well as physical and psychological stress. Earplugs made from foam, waxed
cotton, or fiberglass wool are self-forming and usually fit well. A professional
should fit your workers individually for molded or preformed earplugs. Clean
earplugs regularly, and replace those that are no longer functional.
Protection from hand injury
Workers exposed to harmful substances causing skin absorption, severe

cuts or lacerations, severe abrasions, chemical burns, thermal burns, and
harmful extremetemperature will benefit from hand protection. Wear leather
globes while operating some machines; but when handling chemicals use
rubber gloves.
Protection from body injury
In some cases, workers must shield most of their bodies against hazards
in the workplace, such as exposure to heat and radiation, hot metals, scalding
liquids, body fluids, hazardous materials or waste, and others. In addition to
fire-retardant wool and fire retardant cotton, materials used in whole-body
personal protective equipment, include leather, synthetics, rubber, and plastic.
Respiratory Protection
Workers must use appropriate respirators to protect against adverse

health effects caused by breathing air contaminated with harmful dusts, fogs,
fumes, mists, gases, smokes, sprays, or vapors. Respiratorsgenerally cover the
nose and mouth or the entire face or head and help prevent illness and injury.
A proper fit is essential, for respirators to be effective.
Process
55
Activity #1
Conduct an interactive activity with the class by forming two

groups, one group will enumerate what farm operations will be
undertaken, and the other group will indicate what farm tools/equipment
to use together with the applicable PPE to wear and vice-versa. The group
with the highest score will be the winner.
Activity #2
Students will be asked to draw from the box containing the names
of farm tools and equipment and explain how and when it will be used in
accomplishing rice production activities.
Activity #3
Get your partner, list two farm equipment and make a research in
the interneton the different parts that need to be maintained, and the
procedure on how to do the maintenance.
Activity#4
Report to the class your output on Activity#3.
Activity #1
Group yourselves into three, and go to a nearby farm. Observe how

a newfarm equipment is used.Make a step by step description of how each
equipment is used, to know howto operatethese properly. Share it with
the class.
Activity #2
Using the rice reaper of the nearest farm in the locality, make a report
about the conditions of the parts needed to be maintained. Are they in the
56
best condition? Why or why not? Share it with class.
Transfer
Activity#1
You are the farm manager of the San Pedro Apartado Multi-Purpose
Cooperative and tasked to prepare the farm equipment conditions
analysis. Make a list of the equipment; evaluate each equipment and
identify the parts that need maintenance.
List of equipment Condition Parts that need

maintenance
Activity # 2
Divide the class into groups and with the supervision of the teacher or
the farm technician or the owner of the combine harvester in the nearby farm in
the locality, let each group will conduct pre-operational check-up of the
combine harvester.
Summative Test
The students will be grouped and asked to attach a

rotavator to the tractor. Each group will be rated using a rubric.
57
Glossary of Terms
Hand tools – tools that are usually light and are used to do minor
operationin the farm.
Farm implements – accessories pulled by animals or mounted to

machines to make the farm operation easier.
Equipment – powered tool machines used in farming operations.
Repair – torestore togood condition and make it functional.
Prepare – to gather all the needed materials ready for a specific work.
Combustible- any materials that will burn not just by a spark
Flammable- is a material that can easily catch fire under normal

circumstances and with the help of minimal ignition source
Ignition- cause of burning by providing heat or spark
ROPS- Roll Over Protective Structure
MSDS- Material Safety Data Sheet
ATV-All Terrain Vehicle
PTO- Power Take Off
Safety- the physical or environmental conditions of work which

comply with the prescribed Occupational Health Safety
(OHS) standards and which allow the workers to perform
his or her job without or within acceptable exposure to
hazards.
Occupational safety- the practices related to the promotion of

safety in production and work process
Health- a sound state of the body and mind of a worker that

enableshim or her to perform normal job.
58
LESSON II
SITE SELECTION AND SOIL ANALYSIS
Photo Courtesy of Dr.Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
Introduction
Like any other plant, rice needs an appropriate kind of soil as well as good
location to attain the highest possible yield.
The lesson is all about the factors to consider in site selection for
planting rice and doing soil analysis. You will learn this within twelve days.
At the end of the lesson, you should be able to

59
1. identify the factors to consider in site selection;
2.select a site appropriate for rice production;
3. collect soil sample and analyze ; and
4.appreciate the value of selecting a good site for rice production
Know
If given a chance to select a good site for rice production, here are the
important factors to consider to ensure optimum growth and development.
These are soil, climate, and location.
The following are the different factors to be considered in

selecting a good site for rice production, as stated in the Competency-
Based Learning Module (CBLM) for Rice Production:
1. Soil. A rice field should possess the following attributes:
a. high clay content
b. a 2:1 ratio of top clay mineral montmorillionite
c. medium amount of organic matter
d. good drainage
e. top soil 18 – 20 cm deep
f. soil pH range of 6.2 -7.0
2. Climate. Climate change is one of the factors posing challenge to

rice production nowadays. Thesefactors include rainfall, sunlight,
wind velocity, and temperature.
a. Rainfall. In rainfed areas, the start of the rainy season
determines the planting time. This is because the source of
water supply for non-irrigated rice field comes directly from
rainfall. On the other hand too much rainfall causes floods
that submerged the plants. Water directly affects the
photosynthetic activity of the rice plant.
b. Sunlight. It is the foremost source of energy of all plant life.
When water supply is not limited, sunshine is the most
important climatic factor that influences rice yield.
Therefore, site should be free of any barrier to sunlight
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c. Temperature. It is a limiting factor in rice production.
However, in the Philippines, temperature is almost constant,
hence, it is not a critical problem.
d. Wind velocity. Gentle wind is beneficial to rice plant because
new air blown around the plant causes replenishment of
carbon dioxide. Strong wind such as heavy wind during
typhoon may cause lodging and shattering of rice grain,
reduction of photosynthetic activities and may enhance
growth of bacterial leaf diseases.
3. Location. Farm location greatly affects the profitability of rice

production. The following are some factors to consider:
a. the farm should be near the road to facilitate ease of
transport.
b. there should be available laborers in the different stages of
rice production.
c. good irrigation and drainage.
d. proximity to drying pavement and other post-harvest
facilities.
A good site should have access to farm service road
Soil Sampling and Soil Analysis
The success of rice production starts with knowing the kind of soil
where you are going to plant. The rice plant is nutrient sensitive;its ability
to produce good harvest depends on the nutrients present in the soil. Soil
sampling and analysis are important to determine the pH level and the
nutrients presentin the soil. The result of the soil analysis will be the basis
of fertilizer application.
Procedures to Follow in Soil Sampling
1. Make a sketch of the area showing sampling areas (SA).Divide the

farm into sampling areas. Each SA should be more or less uniform in
cropping history, past lime and fertilizer treatments, slope, degree of
erosion and soil texture and color.
61
2. In each SA dig from 5 -10 pits and collect samples corresponding
tothe size of the sampling area. Spot sample is taken in the following
manner:
 clear the soil surface area
 using a shovel or spade dig a pit to a depth of 20-30 centimeters
 from one vertical side of the pit take a slice of soil 2-3 cm thick
with a single downward thrust of the spade. Using a knife or trowel
trim the slice of soil on both sides to a bar of 3-4 cm width.
 place the thin bar of soil in a pail or any suitable clean container.
 if the subsoil sample is needed, take a bar of soil from the
succeeding 20 to 30 cm soil depth. The subsoil and surface soil
should be placed in separate containers.
Take composite soil samples. After collecting the samples from

the different sampling areas,they will be pulverized
andmixedthoroughly in the container. Place the composite soil sample
of about ½ kilogram, in a clean plastic bag. Afterwhich, it is now
ready for chemical analysis, using a simple Soil Testing Kit (STK) for
qualitative analysis of soil pH, nitrogen, phosphorous and potassium
or by running a complete chemical analysis in a soil laboratory.
Results of both test will serve as the basis for the farmers in making
recommendation on the amount of fertilizer materials to be applied to
satisfy the nutrient requirement of the crop.
Photo Courtesy of Dr. Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
Important things to remember
 Selecting the appropriate site plays a vital role in the success of rice
production.
 Factors to consider in selecting the site
62
a. accessibility of the farm to the road
b. availability of good labor supply
c. good irrigation and drainage
d. proximity of threshing and drying pavement
 Factors that affect growth and development of the crop
1. kinds of soil
2. climate
3. location
 Soil pH for rice is from 6.2 to 7.0
Process
Activity#1
Select at least four cooperating farmers in the community and

conduct an on-site inspection of their farm. Based on your
observation identify the ideal site. Use the table below and checkthe
spaces if the factors are met.
Score card in selecting the site
Name of Farmer:_______________
Location:______________________
Directions: Of the four sites visited, write the appropriate rating based on
the scale listed below, considering the adaptability of factors in selecting
the site.
Factors to consider in Site

selecting the site A B C D
1.Accessibility
2. Availability of water supply
3. Exposure to sunlight
4. Soil condition
Rating scale: Description

5 – very good
4 – good
3 – fair
2 – poor
63
Activity#1
Select four cooperating farmers in the locality, get the data on their average
harvest (number of cavans) for the past three years. Compare and analyze to
see if the differences were affected by the farm location.
Activity#2
Search the internet for videos/film showing pictures of different farm

locations in the country. Compare the data on harvest, if available and
arrive at a conclusion if there are differences or none. Share your findings
with the class.
Transfer
Each student will identify a farmer/partner.Proceed to his farm location and

together get a soil sample, strictly following the procedure. Perform the soil
analysis to determine the pH value of the soil.
Post-assessment
A. Answer the following questions in your quiz notebook. Write only the
letter of the correct answer.
1. There are three important factors that affect rice yield. Which of
the following is not among the factors?
64
A. Climate
B. Kind of soil
C. Location
D. Topography
2. Water supply is an important factor in rice production because

it directly affects the
A.frequency of planting.
B.photosynthetic activity of the rice plant.
C.physical characteristics of the rice plant.
D.population of common pests and diseases.
3. An ideal rice field possesses all of the following attributes

except:
A. Good drainage
B. High clay content
C. High organic matter
D.pH range of 6.2 – 7.0
4. Rainfall, sunlight, and temperature are referred to as

A. climate.
B. season.
C. weather.
D. all of the above
5. What is the ideal soil pH for rice production?

A. 6.2 – 7.0
B. 6.5 – 8.0
D. 7.0 – 8.0
D. 7.5 – 8.0
B. Describethe appropriate site for planting rice crop.
Glossary of Terms
Soil- is a loose and friable material of the earth surface where plants
grow and develop.
Climate-is the weather condition of a locality,
65
Temperature- is the degree of hotness and coldness of the
environment.
pH- is a value used to express the relative acidity or alkalinity of the

soil.
66
LESSON III
PREPARE THE LAND FOR PLANTING RICE

(IRRIGATED/RAINFED)
Photo Courtesy Dr.Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
INTRODUCTION
Thorough land preparation is necessary either for rainfed or

irrigated rice production method in order to have bountiful harvest.

This lesson provides the learner with the appropriate land
preparation techniques and strategies. It includes the tools and
equipment needed and the steps in undertaking these activities. You
will learn this within thirteen days.
1. use the appropriate tools and equipmentin preparing the land

for planting of rice
2. demonstrate the proper way of plowing and harrowing;
3. prepare and level the land thoroughly; and
4. observe safety precautions in using tools, implements, and
equipment.
Know
Prepare the Land for Planting
High yield in rice production could be traced back to land

preparation. Many problems in cultural management practices could
be prevented with well-puddled and well-leveled rice paddies. Aside
from making the soil soft for easy transplanting, a well leveled soil
prevents the emergence of earlyweeds. It also facilitates mixing of
organic matter such as rice straw, weeds and stubbles with the soil
which promotes decomposition. Proper soil preparation serves to level
the field for uniform distribution of irrigation water, fertilizers and
pesticides. It also aids in the efficient control of some pests like the
golden snail.During dry season planting, it also prevents or
68
minimizes water seepage from the field thereby resulting to efficient
water management.
If land preparation is not uniform, growth of plant is uneven
causing variations of plant development and stage maturity resulting
in possible decrease in harvest. Land preparation should be started
at least four weeks before transplanting.
Photo Courtesy of Bersamin Agro-Industrial High School
Plowing is the process of breaking up the soil usually 15 cm. deep to

incorporate and cover inorganic matter. It can be accomplished with
a power tiller or moldboard plow hitched to a carabao. To prepare the
field for plowing follow these steps:
1. remove from the field anything that may cause injury to the
plowmen and farmanimals or damage to the implements.
2. Cut tall grasses and remove stubbles that may interfere with
plowing.
3. In irrigated fields, flood the field 2 – 7 days before plowing to
soften the soil. Keep the surface of the soil covered with water
to prevent the soil from sticking to the plow. Keep the soil
flooded with about one cm depth of water for one week to
soften the clods and allow weeds and stubbles to decompose
before harrowing is done. In rainfed areas, the field is better
plowed while it is dry.
`
Plowunder theweeds and stubbles 10 to 15 cm deep, three to

four weeks before transplanting or direct seeding to allow
decomposition and to recycle plant nutrients. If organic materials are
not fully decomposed, soil tends to become acidic and some nutrients
become less available. Draining removes toxic substances, allowing
organic matter to decompose and help the plant produce deeper and
stronger roots. Decomposition is faster in moist soil.
69
PhotoCourtesy of Dr.Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
Harrowing. Leveling can best be accomplished by leaving just

enough water in the field, about 2-5 cm to expose the high and low
areas. Harrowing is done 2-3 times depending on the soil condition.
Leveling the field can be done by scraping the mud from high
spots moving it to the low areas. A bamboo pole maybe attached to
the base of the harrow teeth to help in leveling.
To prevent the field from drying and hardening, use enough

water. If possible, wait for 7 to 10 days between two successive
harrowings to allow more weed seeds to germinate before these are
turned under the soil giving more time for plowed fresh organic
matter to decompose.
Harrow the field at least twice with one week interval for
irrigated field and at least one day for rainfed field due to limited
supply of water. The first harrowing is done a week after plowing to
break the soil clods and to incorporate the stubbles. This will allow
droppedrice seeds during the previous cropping and weed seeds to
germinate. The second harrowing which is also the first levelling
should be done across the direction of the first harrowing. This
further incorporates the volunteer plants and allowing the remaining
dropped seeds and weed seeds to germinate. These practices help
reduce the initial pest host population and maintain the hardpan
which minimizes water seepage.
70
Photo Courtesy of Bersamin Agro-Industrial High School.
A rotavator drawn by a tractor for easier, faster and safer land
preparation both for wet or dry method.
Rotavating -This method of land preparation is employed with

the use of a rotary tiller or rotavator drawn by a tractor. A rotary
tiller may take the place of a plow and harrow because it changes the
soil into fine tilth having sufficient depth. One or two rounds of
rotavation followed by one harrowing is enough to have a preferably
level field. Prepared land can be planted after 2- 3 days. Chopped rice
straw and weeds maybe fully decomposed but arealready in the
process of decomposition. Decomposition produces too much heat
and carbon dioxide (CO2) which may cause the newly transplanted
seedlings to exhibit slow growth.
Final leveling of the field using a carabao drawn leveler.

PhotoCourtesy of Dr.Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
71
LET US REMEMBER
After the last leveling there should be no higher or lower levels of the
rice paddies.
Cleaning and Repairing Levees of Rice Paddies
Just after plowing, the levees must be repaired to prevent

seepage from the paddy. Look for rat holes, cracks or breaks, and
plasterwith mud. Levees that are properly repaired and plastered
with mud are unfavorable to rat infestation, growth of weeds and
host plants or insects. During dry season rice production, a canal at
the middle of the paddies should be constructed to facilitate
irrigation.
PhotoCourtesy of Efrelito Jay M. Guittap, Faculty, College of Agriculture, CLSU
The best time to fix the levee is after the first plowing because
the upturned soil near the levees can be used for plastering in the
work. The following are the steps in repairing levees.
1. Clean the levees. Trim the thick portions of both sides of the
levees using a bolo. Patch all rat holes, breaks, and soft
spots.
2. Repair the levees by using soil which has been broken up
during the first plowing for patching soft spots and cracks.
Break up and rebuild the portion of the levees containing
rat holes.
3. Patch-up/cover/fill the levee with mud making sure that all
cracks are sealed properly.
4. Dikes must be cleaned to remove pest, compactto prevent
seepage, and maintain at 15 cm high x 20 cm wide to
prevent rat burrowing. Ditches will ensure even water
distribution and drainage.
72
Fields used solely for year-round rice production must be
allowed to rest or fallow for at least 30 days or more before plowing
for the next cropping season. This will break the life cycle of majority
of the insects.
Rainfed rice fields are often prepared during April and May.
Plow field after the first rain then harrow. Leave it for 7 or more days
to allow weed seeds to germinate, afterwhich the field will be plowed
and harrowed again to kill the emerging weeds. Plowing and
harrowing maybe done 2-3 times until the field is ready for
transplanting.
IMPORTANT THINGS TO REMEMBER
 Lowland rice requires well puddled and well prepared soil. This
ensures a soil surface that is weed-free, soft and leveled to
make transplanting of seedlings/planting of seeds easier. It
also facilitates mixing of organic matter such as rice straw,
weeds, and stubbles with the soil to hasten decomposition.
Proper land preparation is undertaken to level the field, for
uniform distribution of irrigation water, fertilizer, and
pesticides. It also prevents or minimizes water seepage from
the field.
 In upland rice culture, plowing should be done across the

slope.
 Observe safety measures in using tools and equipment.
Process
Activity #1
Each student will be asked to visit a certain farm to evaluate if

thorough land preparation has been done.Use the checklist below.
73
RATING
V Good Good Fair Poor
ACTIVITIES
91–100 81–90 75–80 70-74
1. Cleared the area before
plowing
2. Followed correct procedure in
plowing
3 Harrowed the field well
4.Repaired the levees
5.Observed proper use of
tools/equipment
6. Used PPE
Activity #2
Students will be grouped into five and be assigned to do land

preparation in specific areas. After the job has been done, let each
group evaluate the work of the other group. Take note of the lapses of
each group, and present observations to the class.
Transfer
Activity#3
Pretend to be an outstanding farmer who will demonstrate the

proper way of harrowing and leveling rice paddies before planting
using either a carabao drawn harrow or hand tractor. Explain why
paddies should be well-leveled.
74
Post-assessment
A. Write AGREE if the statement is correct and DISAGREE if the

statement is wrong. Write your answers on your quiz notebook.
1. Well-puddled and well-prepared soil for lowland rice

varieties ensures a soil surface that is free from weeds, soft
and leveled to make planting easy.
2. Uneven growth of plants is caused by poor land preparation.
3. Harrowing can be best accomplished by leaving just enough
water in the field to expose the high and low spots.
4. Levees should be covered with mud to render them
unfavorable for rats and insect pests.
5. The land should be plowed and harrowed 4-5 times
alternately.
B. Answer briefly.
1. Describe the steps in preparing the land for irrigated and

rain fed rice planting.
RESOURCES
1. Bolo
2. Moldboard plow
3. Harrow
4. Draft carabao
5. Shovel
6. Pick mattock
7. Hand tractor
8. Tractor
Glossary of Terms
75
Tools – simple devices used in the farm such as bolo,
diggingbar, and shovel
Equipment – machineries used in the farm such as tractor
Farm implements – devices such as plow and harrow
Levee – dike or bund that surrounds a paddy
PPE – Personal Protective Equipment
Puddled soil – a soil surface which was plowed and harrowed
several times, leveled and ready for planting.
Seepage – sideward loss of water
76
LESSON IV
SEED SELECTION
Photo Courtesy of Efrelito Jay M. Guittap, Faculty, College of Agriculture, CLSU
This lesson deals with the principle of selecting good quality

seeds to grow. It includes the characteristics of good seeds, sources
of good seeds, seed testing, and computing the percentage of
germination. You will learn these in thirteen days.
After studying the lesson, you must be able to
1. identify and select good seeds for planting;

2. test the viability of seeds using ragdoll method;
77
3. compute for the percentage germination; and
4. appreciate the importance of testing seeds before planting;
Know
Using high quality seeds of a recommended rice variety will result

in a considerable increase in the yield.
The characteristics of certified seeds are the following:
1. pure
2. clean
3. with the same size and shape
4. 85% or higher percentage of germination
5. free from seed borne diseases
Seeds of improved variety should be certified by the National
Seed Quality Control Services (NSQCS). It could be proven through a
blue card attached to the sack. Good quality seeds could be availed
from agencies such as the PhilRice and other accredited seed
producers enumerated below.
Sources of Good Seeds
1. PhilRice
2. Bureau of Plant Industry (BPI)
3. Agricultural Productivity Commission (APC)
4. Institute of Plant Breeding (IPB)
5. Seed Grower – cooperators in your locality
6. Reliable dealers of farm supplies
How to avail good seeds
1. Buy seeds from accredited seed growers stated above.

2. If there are no accredited seed growers in the locality,
then buy seeds from reliable sources (i.e. farmers whose
fields have uniform crop growth) or produce your own
high quality seeds . However, make sure to perform a
seed germination test to ensure quality. There should be
at least 85% germination.
3. If the variety has not yet been tested in the area, make
initial selection based on recommended environment and
78
cropping season. Then, conduct at least two seasons of
trial in the locality.
4. During wet season, consider the prevalent pests in the
area and the shattering and lodging characteristics of a
variety. In the dry season, consider planting hybrid
varieties because these varieties tend to perform better
during dry season.
5. In rainfed areas, farmers tend to use varieties for
irrigated lowland areas owing probably to lack of access
to rainfed varieties. It is recommended to first choose
varieties intended for rainfed environment. Consider also
traditional or regionally preferred varieties for
rainfedenvironment knowing that crops can develop
adaptability in an area.
6. Farmers also often prefer new varieties, believing that
they yield better. However, a variety may be released
based on reasons other than yield (e.g. better grain
quality and resistance to pests). Thus, it is important to
know the characteristics of the varieties but, more
importantly, to conduct adaptability trials.
Your choice of an appropriate variety is determined by specific

conditions in the farm. The following are the desirable characteristics
of high yielding rice varieties:
1. Early maturing and non-seasonal (100 – 130 days from

seeding to maturity)
2. Resistant to pest, diseases, drought and lodging
3. Nitrogen-responsive (this means that when you apply
nitrogen to the rice plant, the yield increases)
4. High grain weight (6 – 7 mg)
5. High grain milling quality (whole )
6. High milling recovery (66% -70%)
The following are some rice varieties recommended for irrigated

and rainfed regions of the Philippines:
79
Irrigated Varieties
Variet Agronomic Characteristics Disease & Insect Pest Reactions
y
Ave. Max
Maturit Height Borer
Yield Yield Blast BLB Tungro BPH GLH
y days (cm)
(Tons) (Tons)
10 Rc230H 6.7 10.6 108 103 I S S (S) I MR
NSIC 2010
7 10.7 110 110 I S S (S) MS I
Rc232H
NSIC 2010
6.5 9.8 115 119 I I S (S) I MS
Rc234H
NSIC 2010
6.2 10.9 114 115 I I S (S) MS I
Rc236H
NSIC 2011
4.5 7.3 122 90 I I S
Rc21 SR
NSIC 2011
3 7.6 108 108 I I S I S
Rc23
NSIC 2011
7 11.2 110 104 S S S I I
Rc244H
NSIC 2011
7.2 11.4 106 103 S S S I I
Rc246H
11 Rc248H 7.1 10.3 108 112 I S S I I
NSIC 2011
6.5 8.9 109 109 I I S I MR
Rc250H
NSIC 2011
6.8 9.8 108 105 I I S I I
Rc252H
NSIC 2011
6.1 10.2 117 118 I S S I I
Rc254H
NSIC 2011
6.3 9.9 109 104 I S S MS MS
Rc256H
NSIC 2011
6.7 9.8 106 103 I S S I I
Rc258H
NSIC 2011
6.5 10 109 107 I S S I I
Rc260H
NSIC 2011
6.4 10.4 114 113 I I S I MR
Rc262H
NSIC 2011
6.3 10.9 118 115 I S S I MS
Rc264H
NSIC 2011
6.3 10.2 110 111 I I S I MS
Rc266H
NSIC 2011
6.5 12.7 115 113 S I S I MS
Rc268H
Rainfed Varieties
Variet Agronomic Characteristics Disease & Insect Pests Reactions
y
Ave. Max
Maturit Borer
Yield Yield Height Blast BLB Tungro BPH GLH
y days
(Tons) (Tons)
RC100 4.1 4.1 118 111 I I S I S R
PSB
2.3 4.4 117 101 I I S I I I
RC102
PSB RC12 3.5 6 109 89 I I S I I MS
PSB RC14 3.6 6.1 110 92 I I S I I S
PSB RC36 3.1 5.3 127 121 I I MS S I MS
PSB RC38 3.2 5 127 119 I I MS S I I
PSB RC40 3.1 4.9 130 126 R I MS S I MS
PSB RC98 2.6 4.5 116 98 I I I/S R I I
Source:www.philrice.gov.ph
80
Legend: I - Insusceptible S-Susceptible MR- Moderately Resistant R-Resistant
MS-Moderately Susceptible
There are other factors to consider in the selection of good
seeds aside from the desirable characteristics, and these are:
1. Genetic purity. The seed should not be mixed with other rice
variety.
2. Physical purity of composition. Seeds should be free from inert
matter, chaff, and weed seeds. They must be clean.
3. Moisture content. The ideal moisture content of rice seeds for
sowing is 14%.
4. Capacity of the seed to germinate or viability. The international
standards for viability require a minimum of 80% germination.
The four general classifications of agricultural seeds according

to their purity and quality are as follows:
1. Breeder seeds. This is the purest seed of rice varieties obtained
through selection, introduction, and hybridization.
Hybridization means that a selected seed is planted and during
the reproductive stage , it is crossed with another plant.
2. Foundation seeds. This type of seed is produced from breeder
seeds in the government seed farm where its varietal purity is
maintained.
3. Registered seeds. This seed is produced from the foundation
seed.
4. Certified seeds. This type of seed is produced from the
registered seed.
Testing the Viability of Seeds
Before sowing it is highly recommended that a test be

conducted to determine the viability of the seeds. Many seedsfail to
germinate because they have been kept too long under bad
conditions. That renders them too weak when grown or too immature
when harvested. Every plant grower should determine the
germinating power of seeds by testing them to ensure high
percentage of germination, less expenses, time and effort.
Methods Of Seed Testing
There are two methods of testing the viability of seeds, the rag
doll and the seedbed. This should be done before sowing in seedbed
or before directly seeding in paddy.
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1. Rag Doll Method
Courtesy of Pedrito S. Nitural, Faculty College of Agriculture, CLSU
The following are the steps in the rag doll method:

a. Prepare a clean rag measuring 20.32cm X 30.48cm and a
stick 25.4cm long.
b. Prepare at least 100 seeds for testing. Do not select.
c. Lay the rag on any flat surface and distribute the seeds
evenly in rows on the rag.
d. Roll the rag around the stick for support. Moisten the
cloth and place it in a warm –moist place.
e. Unroll the rag after 5 days. Determine the germination
rate following the formula.
% germination = No. of seeds germinated x100

No. of seeds sown
Examples:
Regina Mae wants to test the viability of her palay

seeds. She sow 100 seeds and after 7 days only 86
seeds germinated. What is the percentage germination
of the seeds?
Solution: % germination = 86 X 100 = 86%

100
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If the percentage of germination is 80% or
above, use the seeds at the required quantity. If it
is below 80% germination, adjust the seed bulk to
the seeding rate. To adjust use the formula:
Adjusted Amount of Seeds = 100% x rate of seeding

% germination
You will now compute the adjusted seeding rate of

the given.
Seed bulk = 60 kg
Germination = 78%
Seeding rate = 50 kg
6. How much adjusted amount of seeds will you sow per

hectare using the given bulk, germination percentage
and seeding rate. Substitute the values:
Adjusted amount of seeds = 100 X 50 kg

78
= 1.28 x 50 kg.
= 64.10 kg/ha.
2. Seed Box Method
If you decide
to use the seed box method, do the following
steps:
83
a. Prepare a small seed box and fill it with sterilized soil.
b. Get 100-150 seeds (depending on your choice) at
random. Sow the seeds in rows in the seed box. Cover
the seeds lightly with soil. Water the seeds occasionally.
c. When seeds have germinated, determine the percentage
germination as in the rag doll method.
To ensure high crop yield and good quality, viable seeds should
be selected. Desirable characteristics such as early maturing,
resistance to lodging and nitrogen responsiveness are not the only
factors to consider when buying rice seeds. Other factors such as
purity, physical composition, moisture content, and capacity of the
seed to germinate should be included.
Seed viability is a characteristic of rice essential to profitable
rice production because good quality seeds bring about a maximum
yield with minimum expenditure of time, money and effort.
Seed viability test should be done before the seed is sown in
seed beds or directly seeding in paddiesfollowing the rag doll or seed
box methods.
Process
Activity #1
1. Prepare the following and perform the rag doll method of
testing the viability of seeds.
a. 20.32cm X 30.48cm rag
b. handful of rice seeds
c. 25.4cm stick
d. water
2. After 5 days, open your rag doll and determine the viability
percentage of germination of your tested seeds. Write the result
in your activity notebook.
84
Activity#2
Organize a simple symposium in the class and invite two

farmers to share their farming experiences. Select one farmer using
seeds sourced from his neighbor, sowing same seeds without testing
the viability; the other using seeds acquired from a certified seed
grower which is tested before sowing. Draw some conclusions from
the shared experiences of the farmers. Deepen knowledge by having
an intellectual discussion with the farm technician assigned in the
locality.
Transfer
Activity#3
Tie-up with the technician of the Department of Agriculture

and a cooperating farmer. Identify a certain farm lot along the road to
be used as demonstration farm for seed growing venture. Students
will act as junior technicians working and learning jointly with the
farmers.
Post-assessment
85
A. Read the following questions/statements. Select the best answer
then write the letter corresponding to the right answer.
1. The following are characteristics of high yielding rice

varieties exceptone.
a. Early maturing and non seasonal
b. Resistant to drought
c. Nitrogen responsive
d. Late maturing and seasonal
2. The capacity of the seed to germinate refers to:

a. viability c. vitality
b. fertility d. germ inability
3. Why is seed testing important?

a. It saves time in planting c. It saves cost of inputs
B. It saves labor d. All of the above
4. A seed germination test showed that of the 120 seeds used

in the test, 98 germinated. The percentage germination of
the seed is
a. 68.71% c. 81.67%
b. 76.18% d. 87.76%
5. Which of the following is not a variety of rice?

a. NSIC RC10 c. TSG
B. BPI RI10 d. IR 36
B. Answer the following.
1. What are the desirable characteristics of good seeds? (5pts)

2. Compute for the percentage of germination using the
problem below.
Rudy tested his seeds before planting. He sowed 150
seeds using the rag doll method. After 5 days he found out
that only 120 seeds germinated. What is the percentage
germination?
In case the percentage of germination is below 80% find
the adjusted amount of seeds if the seed bulk is 60kgs and
the seeding rate is 50 kg.
86
RESOURCES
1. Seeds
2. Piece of cloth
3. Container on which to soak the seeds
Glossary of Terms
Seed viability - the ability of the seed to germinate normally

Lodging – the bending of plants at ground level
87
QUARTER III
LESSON V
SEEDLING MANAGEMENT
This lesson is very important in ensuring healthy seedlings

growth and for a good harvest. It is all about how to prepare the seed
bed, how to sow seeds, and take care of seedlings. You will learn
these within twelve days.
1. prepare seed bed, sow seeds and care for rice seedlings;
2. sow seeds in wet and dry seed bed;
3. practice proper care and management of rice seedlings; and
88
4. internalize the relevance of proper seedbed preparation, sowing
and care of seedlings.
5.
Know
6.
In rice farming, it is very important to know the

varieties your neighbor will be planting, as well as their expected date
of sowing. This will give you the best idea when to sow your seeds to
have almost a uniform date of harvesting, andfor a more convenient
transport of farm equipment and harvest.
Once you have identified the best variety of rice suited to the
climatic conditions of the localitywhich is high yielding and with high
quality of harvest, you must decide on the method of raising
seedlings you will use based on the availability of water. The
following points should be considered:
1. Select a site far from the residential area and away from
wandering chicken. If not, protect the area against stray
animals with a nylon net or chicken wire.
2. The site must have undergone soil analysis to be able to
correct soil deficiency and to ensure healthy seed growth.
3. Make sure it is far from fields infected withtungro, grassy stunt,
and other diseases. It should not be lighted at night to avoid
attracting adult stem borers, brown plant hoppers, and green
leaf hoppers.
4. Monitor fields nearby to detect the presence of virus-infected
plants particularly from ratoon of previous crop.
5. Protect against insect vectors. If there isan abnormally high
incidence of virus infestation in the area, look for better site.
Methods of Raising Seedlings
1. Wetbed Method
89
Seedlings raised in wetbed method
Photo Courtesy of Mr. Efrelito Jay M. Guittap, Faculty,College of Agriculture, CLSU
The wetbed method is widely used in areas where water

abounds, even in rainfed areas and in the second/dry cropping
season. It is usually done 25-30 days before transplanting. The
steps in the wet-bed method are:
a. Plow and harrow the field a day before sowing of

seeds. Then prepare seed bed plots of any convenient
length, approximately 1-1.5 meter wide. Do this in 1
to 2 days. While harrowing, allow water to flow out of
the bed for some time. This will allow the weed seeds
to be carriedout thus leaving lesser weeds to grow in
the seedbed.
b. Use mud around to raise the seedbedto about 4-5 cm.
higher than the original soil level. Level the bedand
slightly incline to the side using a wooden plank. This
will facilitate irrigation and drainage, and to ensure
uniform growth of the seedlings.
c. Incorporate carbonized rice hull or organic materials
on bed for easier pulling of seedlings later.
d. Use a plot of about 400-500 sq.meters to sow 44 kg.of
inbred seeds and 20 kg.for hybrid seeds (adjust seed
bulk based on actual % of germination) for a one-
hectare field.
e. For seedbeds with poor soil, apply 60-100 grams of
nitrogen fertilizer before sowing. Then sow seeds
uniformly.
Incubating the Seeds
1. Put the seeds in a container filled with water for 24

hours. Stir the water in the container while pouring
seeds to allow the empty ones to float therebyseparating
them from the good ones.
90
2. After 24 hours of soaking, transfer the seeds in sacks.

Half fill the sacks with seeds for easier germination.
3. After soaking and putting in a half- filled sack, incubate

the seeds in a warm and shady place for 36-48 hours.
Moisten the seeds regularly by sprinkling with water to
speed up germination.
Sowing the pre-germinated seeds
After the seeds have germinated, theyare broadcasted

uniformly on the surface of the seedbed. Avoid sowing too
thickly to ensurehealthy seedling growth. Too dense sowing will
result in thin and weak stems.
91
Courtesy of Mr. Efrelito Jay M. Guittap, Faculty ,College of Agriculture, CLSU
Care and maintenance of the Seedlings
After sowing, the pre-germinated seeds should be submerged in

water overnight. Drain them the following day to ensure uniform
germination.
Start shallow irrigation2-3 cm depth within 3-5 days

after sowing.Then apply nitrogen fertilizer at the rate of 5kgs
per 40-50sq m seedbed. Continue irrigation, by gradually
increasing the water depth to 5cm.As a rule of thumb, you
have to visit your seedbed always to detect occurrence of insect
pests and diseases. Upon detection, immediately spray with
appropriate insecticide or fungicide, following the rate
recommended by the manufacturer. Transplant the seedlings
using the following guide: 16 - 18 days old for the early
maturing varieties harvestable after 116 days, and 20 - 25
days old for varieties that are harvestable after 126 days or
more.
2. Dapog Method
This method is used in irrigated land with a well

managed and controlled irrigation system. It is characterized
92
by the absence of the soil medium, restricted area
(40sqm/ha.)and early transplanting.
Preparation of Seedbed
1. Construct seedbed the same way as thewetbed

method.
2. Cover the bed with banana leaves Remove the midrib,
plastic sheets or heavy coarse paper to prevent the roots
of the seedlings from getting in contact with the seedbed
underneath and to facilitate separation of seedlings.
3. Surround the seedbed with bamboo slats or banana
stems held in place with a stick.
Pre-germination of seeds
1. Soak and incubate the same way as in wetbed.

2. Sow seeds uniformly at the rate of one cavan (44 kg)
per
40 square meters. You will need 1 ½ cavan (66 kg) seeds
for one hectare field. Adjust seedbulk based on the
percentage of germination of the seeds.
3. Keep lining the roots in contact with the banana
leaves or
plastic to prevent the seedlings from drying.
4. Press the seedbed lightly using a wooden board every

morning
and afternoon for 3 - 4 days.
Care and maintenance of the seedlings
Water thedapog seedlings every morning and afternoon,

using water sprinkler until the seedlings are ready for
transplanting.Seedlings will be ready for transplanting, 10-12
days after sowing. Instead of pulling the young plants,cut into
one square foot or to any convenient size, then roll each piece.
Control of insect pests and diseases will be done

following the same procedure in the production of seedlings in
seedbed method.
93
THINGS TO REMEMBER
The farmer’s decision on the method to use in raising seedlings

depends on the availability of water. However,wetbed method is
widely used in areas where water abounds.
Production of healthy seedlings require utmost care, to ensure

healthy plant growth and high production.
Process
Activity#1
Form a group to perform the following activities in an

identified area.
1. Prepare a 3m x 1m seed bed.

2. Germinate seeds just enough for the area.
3. Demonstrate proper sowing.
4. Discuss how to take care of your seedlings.
Assign an observer group to fill up the rubric for scoring on

the table below to determine how good the work group manage their
activity, and vice-versa.
A. Seedbed preparation
Activities Rating
1 2 3 4 5
1. Cleared the area
2. Prepared seedbed about 4-5
cm
3. Leveled the seedbed surface
4. Selected the proper site for
seedbed
5. Sowed seeds uniformly with the
right thickness
94
B. Care of seedlings
Activities Rating
1 2 3 4 5
1. Visited the seedbed at least
once
2. Sprayed insecticides when
there was occurrence of insect
pests
3. Collected golden apple snail
(GAS) eggs
4. Removed weeds
5. Applied irrigation water at
recommended depth
Legend:
1 = 75-79% 2 = 80-85% 3 = 86-90% 4 = 91-95% 5 = 96-
100%
Activity#2
Present and discuss to the class the findings of the observer’s

group performed in the activity above. Prepare a plan of action on
how to improve one’s performance in doing the same task.
Transfer
Activity #3
Using the experiences gained from the above activities, and

enriched by extensive readings on the topic, present to the class a
discussion paper on the bestmethod of raising seedlings for rice
production both in irrigated and rainfed field conditions.
95
Post-assessment
Direction: Choose the correct answer and write the letter on your
quiz notebook.
1. The ideal size intended for raising seedlings using seedbed

method is _______________:
a.1-1.5 m wide with any convenient length.
b. 1-1.5 m wide x 10 m.
c. 4m x 2m only.
d. 5m x 5m.
2. The recommended soaking time for rice seeds before sowing

the seedbed is________________:
a. 20-22 hours. c. 28-30 hours.
b.24 hours. d. 36-48 hours.
3. How many hours of soaking will it take to incubate seeds

before sowing in the seedbed?
a. 36 to 48 c. 46 to 50
b. 40 to 48 d. 48 to 72
4. Five days after sowing, the seedbed is irrigated for two days
at a depth of
a. 1-2 centimeter. c. 3-4 centimeters.
b. 2-3 centimeters. d. 4-5 centimeters.
5. Rudy wanted to produce healthy seedlings in his rice farm

How manytimes in a week should he visit the young plants?
a. Only once c. 3 times
b. Twice d. 4 times
6. Which among the following methods of raising rice seedlings

is more economical?
a. Dapog c. Seed bed
b. Dry bed d.Seed box
96
7. How much nitrogen should be applied per square meter
ina seedbedwith poor soil?
a. 50 to 80 grams c. 60 to 100 grams
b. 55 to 85 grams d. 100 to 125 grams
8.What is the average seeding rate of seeds sown using the

dapogseedbedmethod?
a. 22 kg c. 44 kg
b. 33 kg d. 66 kg
9. What is the recommended age of seedlings for transplanting

oflate maturing rice varieties that are harvestable in 126
days after sowing?
a. 12 - 15 days c. 18 - 20 days
b. 16 - 18 days d. 20 - 25 days
10.Which of the following methods of raising seedlings workbest

in areaswhere water is sufficiently available?
a. Wetbed c. Dry bed
b. Seed box d. Dapog
Resources
1. area for the seed bed

2. seeds
3. bolo
4. plow and harrow if needed
5. plunks
6. draft carabao/hand tractor
7. shovel
8. fertilizer
9. PPE
10.Insecticides
Glossary of Terms
Seedbed – a well-prepared plot where seeds are sown
97
Dapog method – a method of raising rice seedlings
characterized by the absence of soil medium
Fertilizer –any substance which is added to the soil to supply
the nutrients needed to enhance plant growth.
98
LESSON VI
PULLING AND TRANSPLANTING OF SEEDLINGS/DIRECT

SEEDING
Photo, Courtesy of Dr.Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
Just like any other crop, raising rice seedlings needs extra care
during planting and transplanting. This lesson discusses the steps in
pulling seedlings, the system of transplanting, and direct seeding.
You will thesewithin twelve days.
At the end of the lesson you should be able to:
1. discuss the steps in pulling and bundling seedlings;

99
2. pull and bundle seedlings appropriately;
3. transplant seedlings following the recommended distance ,
depth, and rate of planting; and
4. state the advantages of direct seeding.
Know
Proper Way of Pulling Seedlings
Hand pulling of seedlings Pulling seedlings with the use of scythe

Photo Courtesy of Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
1. Irrigate the seedbed overnight to a depth of at least 3-5

centimeters
to soften the soil and facilitate pulling of seedlings
2. Holdthe seedlings close to the base and gently pull them.
100
3. Another method is to use a scythe to cut through the soil half
inch below the stem, This method is faster, and avoids stress
and damage to the stem while ensuring that adequate roots of
the seedlings are retained.
4. Bundle them in any convenient size for ease of handling.
Seedlings raised through dapog method are prepared following the

steps below.
1. Cut the bed into convenient size of at least one square foot and
roll each piece. Do not prune the seedlings.
2. Roll the matted dapog seedlings.
3. Tie the rolled seedlings.
Pulling and Transplanting of Seedlings
Pulling of seedlings will be done one day before transplanting.

According to the CBLM year 3, early maturing rice varieties that can
be harvested from 110 to 115 days after transplanting will be
transplanted from 16 to18 days after sowing. However, late maturing
varieties will be transplanted from 20 to 25 days after sowing.
Proper Transplanting of Seedlings
Right after the final harrowing, level the field using a wooden
plank attached to a harrow. Then allow the mud to subside. With the
aid of a wooden planting guide prepare lines by pulling on the leveled
field. These lines will serve as guides in transplantingat a uniform
pdistance of planting. An example is 20 cm x 20 cm or any desired
distance depending on the variety. This is to allow the plant to attain
its maximum tilleringand it also facilitates weed control later, using a
rotary weeder.
101
Photo Courtesy of Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
1. Straight row planting. Seedlings are transplanted in straight

rows where definite spacing is maintained between plants.
Straight row planting enhances the attainment of an
optimum plant population and it facilitates the application of
fertilizer and weeding operations using a rotary weeder.
Use guides or markers to attain straight rows. Hold the
seedlings in between the thumb and the first and second finger
and insert these gently into the soil. Plant seedlings in spots
indicated by the guides or markers.
After planting a row, move backward to the next row and
resume planting. Handle seedlings carefully before
transplanting to avoid injury. In case there is a delay in
transplanting, it is suggested to increase the number of
seedlings per hill by one for each day that transplanting is
delayed. This compensates the reduced tillering capacity once
the seedlings get older due to transplanting delay.
For inbred varieties of rice, transplant 2-3 seedlings per
hill and 1-2 seedlings for the hybrid varieties at a depth of 2-3
centimeters. Transplant early maturing varieties 16-20 days
after sowing while medium maturing ones at 16-30 days after
sowing.
102
If transplanting is delayed up to 30 days for early
maturing and 35 days for medium maturing varieties, increase
the seedling rate to 5 – 8 seedlings per hill.
For highland rice culture, cold tolerant traditional
varieties are transplanted 30 – 45 days at a distance of 15 cm x
20 cm with 2 – 3 seedlings per hill
Proper way of holding seedling to transplant
Random transplanting
PhotoCourtesy of Mr. Efrelito Jay M. Guittap, Faculty, College of Agriculture, CLSU
2. Random transplanting.This method of transplanting has no

specific distance in planting.However, planters tend to plant
too close or too far which sometimes adversely affect the
potential yield of the varietyand the use of rotary weeder. This
method is faster but itrequires use of more seeds (66 to 68
kg/ha.). It is economical, however, because it does not entail
high cost of labor.
Seedlings raised in dapog method should be transplanted 4 - 7

seedlings per hill using the straight row or random planting method.
After planting, place extra seedlings along the alleyways of the
field to be used for replanting 3-5 days after transplanting.
103
Direct Seeding
This method could be done in irrigated and dry rainfed

planting. Direct seeding in puddled soil is recommended in areas
where irrigation facilities are costly, scarce, and just rely on rain.
For land preparation, follow the procedure in preparing

irrigated field for transplanting. Follow the procedure in pre-
germinating the seeds. Broadcast 80-100 kg/ha of pre-germinated
rice seeds in well-prepared and leveled paddies. A new technology
has been introduced with the use of a drum seeder . The drum
seeder regulates the distance of planting and the number of seeds
per hill. For upland or rainfed areas, pre-germinated seeds are drilled
in rows or in furrows at the rate of 2-3 seeds/hill at a distance of 20-
30 centimeters. Drain the field the following day to facilitate uniform
germination of seeds.
Direct seeding with the use of drum seeder.

Photo Courtesy of Dr. Pedrito S. Nitural, Faculty, College of Agriculture, CLSU
Direct seeding of pre-germinated seeds using the drum seeder

saves seeds and facilitates mechanical weeding. Drum seeder
regulates plant distance with fairly low rate of seeds at 50-100 kg per
hectare.
104
A mechanical seeder
For rainfed rice planting, seeds are planted by means of

mechanical seederseen in the figure above. Another method is by
dibbling or drilling.
 Dibbling. Seeds are dibbled in straight rows at 15cm x 15cm to
25cm x 25cm. with 5 - 8 seeds per hill.
 Drilling. Seeds are planted in furrows made by plow with the
same distance and rate of seeding as in dibbling.
 A day before transplanting, pull seedlings carefully to minimize

seedling damage.
 Clean and bundle seedlings for ease of transporting.
 Random transplanting has no definite distance and alignment
between plants while straight row planting has uniform
distance and spaces.
 Direct seeding can be done by broadcasting or with the use of a
drum seeder or mechanical seeder. It requires less labor in
planting.
Process
105
Activity #1
1. Divide the class into two groups. The first group will pull
seedlings while the second group will transplant seedlings.
2. Demonstrate direct seeding by broadcast system.
The teacher will fill up the rubrics based on student performance in

the activities to find out their learned skills.
Activities
Hold Pull Clean and Follow
Name of students seedlings seedling bundle proper
close to gently seedlings distance
ground and rate of
planting
1.
2.
3.
Legend:
1 = 75-79%
2 = 80-85%
3 = 86-90%
4 = 91-95%
5 = 96-100%
Activity#2
Watch a video presentation of new technologies in

transplanting rice seedling like the use of a transplanting machine.
Brainstorm on the advantages and disadvantages of mechanical
seederover the manual transplanting method. Emphasize on the
positive impact of farm mechanization in boosting production.
106
Transfer
Activity#3
Organize a small farmer learning cell andact as an agent of

change in the community. Demonstrate the use of transplanter and
seeder technologies in the locality. Each student should have at least
five farmer- learners/cooperators.
Post-assessment
A. Answer the following test items. Write the letter of your choice in
your quiz notebook.
1. The random system of transplanting

a. provides enough space for growing plant.
b. makes weeding using rotary weeder difficult.
c. makes hand pulling of weeds difficult.
d. causes overcrowding of plants.
2. What is the average number of transplanted seedlings per hill?

a. 2-3 seedlings
b. 3-4 seedlings
c. 4-5 seedlings
d. 6-7 seedlings
3. What should be considered instraight row system of

transplanting rice?
a. Its variety, season, and fertility of the soil
b. The provision of enough space for photosynthesis
c. Its spacing of the plant for easy weeding
d. The harvesting of rice plants during the maturity period
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4. What is the average rate of transplanting for hybrid seedlings
per hill?
a. 1 – 2 c. 4 - 7
b. 3 – 6 d. 7 - 10
5. When is the right time toreplant missing hillsafter

transplanting?
a. 3 – 5 days after planting
b. 5 - 7 days after planting
c. 7 – 9 days after planting
d. 10 – 12 days after planting
B. Answer the following:
1. What are the advantages and disadvantages

of direct seeding?
2. How and when do you pull seedlings for
transplanting?
RESOURCES
1. references
2. seedlings raised in seed bed
3. pre-germinated seeds
4. string (planting guide)
5. dibbler
Glossary of Terms
Random planting - a system of planting with no definite

distance or alignment usually done by contract
Straight row planting- a system of planting with specific
distance and spacing
Transplanting - means to plant the seedlings from the seed
bed to the paddies
Dibbler- a small pointer tool used for making holes in the soil
for planting seeds.
108
Dibbling- the process of preparing the holes in the field for
planting of seeds or seedlings using a dibbler..
Mechanical seeder- a machine used in direct seeding of pre-
germinated seeds in either lowland or upland field
condition.
Drum seeder- an equipment used for direct seeding of pre-
germinated seeds, either lowland or upland field condition.
109
LESSON VII
NUTRIENT MANAGEMENT
This lesson will equip you with the knowledge on the macro
and micro elements of the soil and their functions, the kinds of
fertilizer materials, and amount of fertilizer to apply, methods of
applying fertilizer,and the time to apply it. You will learn these within
thirteen days.
1. identify the macro and micro elements needed by the plants;

2. state the functions of each macro element;
110
3. enumerate the kinds of fertilizer materials;
4. apply fertilizer appropriately;
5. compute the recommended rate of fertilizer per given area;
6. appreciate the value of proper fertilization.
Know
Proper application of fertilizer will give you more returns from your
rice crop at less cost. For maximum returns, fertilizer should be
applied at the right amount, place, and at the time the crop needs it.
Indiscriminate application of fertilizer will result in plant overgrowth
which will make the plant susceptible to pests and diseases causing
it to be less productive.
The result of the soil analysis explained and discussed in
Lesson 2 should be the basis in determining the right amount of
fertilizer to be applied.
The assignedMunicipal Agricultural Officer in your locality
could be tapped to provide assistance in case the soil intended for
rice production has not been analyzed.
In the absence of soil analysis, refer to any available Fertilizer
Recommendation Maps in your locality. Follow the average general
recommendation and time of application.
The Macro and Micro Elements of the Soil and their Functions
According to the CBLM Year 3 there are 10 essential plant

foods needed for the development of any crop. However, only three
are usually taken from the soil, air and water in sufficient amount.
These are the macro elements: nitrogen (N), phosphorus (P2O5) and
potassium (K2O) or NPK. The micro elements are sulfur, zinc,
molybdenum, copper, boron, manganese, and magnesium. The
functions of the macro elements, signs and symptoms of deficiency,
and sources are identified below:
Nitrogen (N)
Functions:
 Stimulates growth of the leaves and stems
 It gives dark green color to plant
111
Deficiency symptoms:
 Pale yellow in color
 Lower leaves will die early
 Short and stunted plant
Excess of nitrogen causes the plant to lodge before
booting which will cause decrease in the yield of rice. If you
observethe plants to be dark green it is already prone to
lodging. Do not apply nitrogenous fertilizer anymore.
Sources of Nitrogen
1. Ammonium sulfate (21 – 0 – 0)
2. Ammonium phosphate (16 – 20 – 0)
3. Urea (46 – 0 – 0)
4. Organic fertilizer
5. Liquid fertilizer
Phosphorous (P)
Functions:
1. Encourages root growth
2. Hastens maturity of the plant
3. Helps in the production of seeds
 Not enough tillers per hill
Sources:
1. Superphosphate (0-20-0)
2. Ammonium phosphate(16-20-0)
3. Triphosphate(0-45-0)
4. Complete fertilizer (14-14-14)
5. Liquid fertilizer
6. Organic fertilizer
Potassium (K)
Functions:
1. Increases the vigor of the plant.
2. Plant becomes more resistant to disease.
3. Stalks become stronger.
4. Grains become bigger and plump.
 Plant growth, root development, and seed development
are usually reduced.
Sources:
1.Muriate of potash (0-0-60)
2.Complete fertilizer (14 – 14 – 14)
112
Proper Storing ofFertilizers
Although fertilizers are not highly poisonous chemicals,

always keep them out of reach of children and away from the
supply of foods. Store fertilizers in a dry and cool place. They
should be protected from moist and rain. Do not allow the
fertilizer bags to touch the cement floors to prevent caking due
to accumulation of moisture.
Kinds of Fertilizer
There are two kinds of fertilizers: organic and inorganic.
1. Organic fertilizer refers to the fertilizer that comes from

decayed plant and animal residues such as:
a. Animal manure. Animal manures are especially

valuable in crop production. In addition as plant
food, they supply large amounts of organic matter to
the soil. The composition depends chiefly on the
kind of manure and the condition of their storage.
Well-decomposed manure is better than fresh. These
are main components in composting and vermi-
composting.
Average Chemical Composition of Manures
Manure Type Moisture% Composition %
N P K Ca Mg
Cattle Fresh 79.9 2.06 0.66 0.77 0.70 0.16
Decomposed 71.4 2.41 0.75 0.88 0.88 0.12
Carabao Fresh 71.0 1.22 0.85 0.79 0.15 0.09
Decomposed 67.8 1.09 0.82 0.70 0.19 -
Swine Fresh 73.8 2.76 2.64 1.47 1.26 0.09
Decomposed 70.5 2.11 2.41 0.97 0.35 0.04
Poultry Fresh 82.2 3.17 3.25 2.35 0.52 0.25
Decomposed 44.6 3.17 3.29 2.41 0.65 0.37
Source:THE III, SEDP Series
113
Preparing soil mixture usingorganic fertilizer as one of the
component
Courtesy of Pedrito S. Nitural, Faculty ,College of Agriculture, CLSU
b. Green manures are green growing plants that are plowed

under. Leguminous plants are mainly used for this
purpose due to their capacity to produce nutrients in
their root nodules. Upon decomposition, nutrients
become available to new crops grown in the area. Green
manure supplies the crop its needed nutrients like
nitrogen and others.
c. Compost is an organic material consisting of very fine,

thoroughly decomposed mixture of manure, plant
parts, and other organic matter. It contains mineral
elements needed for plant growth. It is prepared by
piling up animal manure, soil, crop residues, lime or
wood ashes. It could also be produced through vermi-
composting using African night crawlers (ANC) worms
which produce cast which is a very good source of
organic material.
2. Inorganic Fertilizer. These are the commercial fertilizers.

They are concentrated form of plant food which maybe
complete or incomplete. A complete fertilizer contains all the
three macro elements (NPK). An incomplete fertilizer
contains only one or two of these elements – N, P or K.
Inorganic fertilizers are classified accordingto the number of

fertilizer elements present.
a. Single element fertilizers. These contain only
one element. Examples:
Ammonium sulphate(21-0-0)
Urea (46-0-0)
Ordinary superphosphate (20-0-0)
Muriate of potash (0-0-60)
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b. Incomplete fertilizers. These fertilizers contain
only two fertilizer elements. Examples:
Mono-ammonium phosphate (21-53-0)(18-46-0)
and (16-20-0) (11-18-0)
c. Complete Fertilizers.These contain all three
major elements, N,P,K in percentages indicated
respectively by the three numerals .Examples:
12-12-12, 14-14-14, 12-24-12, 10-25-25, 5-10-
16
All the commercial fertilizers are manufactured to meet the

demands of different crops and different soil types. They provide the
plants with ready concentrated amount of nutrients for plant growth,
the same elements found in an organic fertilizer but greater in
percentage. But its excessive use results in depleted organic matter
and losses in soil friability and its ability to resist drought.
Commercial fertilizers should be supplements but never as
replacements for compost and manures. It will be best to use a
combination of organic and inorganic fertilizers to be able to preserve
and improve the quality of the soil.
According to the Palay Check Program of PhilRice, here is the

recommended rate of application of fertilizers based on the identified
deficiencies. It will be better if you will still follow your computed rate
of fertilizer application based on the result of the soil analysis.
Deficiencies Irrigated Rain fed
First application: First application:
P and K are not deficient
3-3.5 bags 14-14-14-12S 4-4.5 bags 14-14-14-12S
For fine-textured soil: For fine-textured soil:
3-3.5 bags 14-14-14-12S + 4-4.5 bags 14-14-14-12S +
0.5 bag 16-20-0 + 0.5 bag 1 bag 16-20-0 + 1 bag 0-0-
0-0-60 60
P and K are deficient For medium-textured soil: For medium-textured soil:

3.5 bags 14-14-14-12S + 4.5 bags 14-14-14-12S +
0.5 bag 16-20-0 1 bag 16-20-0
At EPI: At EPI:
0.5 bag 0-0-60 1 bag 0-0-60
Only P is deficient First application: First application:
3-3.5 bags 14-14-14-12S + 4-4.5 bags 14-14-14-12S +
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0.5 16-20-0 1 bag 16-20-0
For fine-textured soil: For fine-textured soil:
3-3.5 bags 14-14-14-12S + 4-4.5 bags 14-14-14-12S +
0.5 bag 0-0-60 1 bag 0-0-60
Only K is deficient For medium-textured soil: For medium-textured soil:

3.5 bags 14-14-14-12S + 4.5 bags 14-14-14-12S +
0.5 bag 0-0-60 0.5 bag 0-0-60
At EPI: At EPI:
0.5 bag 0-0-60 1 bag 0-0-60
WHEN TO APPLY FERTILIZER
1. Basal Application. Right before the last harrowing, one or

two days before transplanting, drain all water from the field
and apply 1/2 of the recommended nitrogen (N), all the
phosphorus (P) and potassium (K) depending on the variety
used and the age of seedlings when transplanted. It will be
best to use a combination of organic and inorganic
fertilizers in the basal application using 10 bags of organic
fertilizer per hectare together with the ½ recommended rate
of inorganic fertilizer
2. Top dress. Timely application of top dress fertilizer is very
important to supply the needed nutrients for healthy and
long panicle. Apply or broadcast the remaining nitrogen 5 –
7 days before panicle initiation or 70 – 72 days before
maturity.
Photo Courtesy of Mr. Roger C. Nazareno, Farmer, San Pedro Apartado Multi-Purpose Cooperative, Pangasinan
3. Foliar Application. Different brands of foliar fertilizer have

different composition but the method and timing of
application are the same. Start application 45 days after
transplanting at 10 – 14 days interval. Refer tothe table
below for the direction.
116
Crop Fertilizer Time of application Interval Rate
day Tbs/16 l
RICE
Crop Giant (Orange Early in the morning or 10 – 14 4- 6
level) 15 – 15 – 30 + late in the afternoon.
ME Start application 45
days after transplanting
Foliar Plus Apply 15 days after 4 x / 15 6-8
15 – 15 – 30 + ME transplanting days
interval
Proper Timing of Top Dressing In Rice
Sufficient nutrients from tillering to early panicle initiation and

flowering stages will result to good crop growth, good panicle
development, and attainment of the yield potential of a given variety.
TRANSPLANTED
MATURITY 18 – 21 days TRANSPLANTED
Panicle initiation (DAYS) 25 – 28 days
Irrigated
VEM (100 – 105)
IR -56, IR-58
IR – 36, IR – 60,
BPI R; 10
UPL R, -4 48 – 56
MM (115 – 130)
IR – 42, IR – 64
BPI R; 4,
IR – 46, IR – 52 58 – 66 48 -56
RAINFED
MM (120 – 130)
C – 22 58 -66 48 – 56
Wagwag 75 - 80
Legend: VEM = Very early maturity
MM = Moderate Maturity
Correct Amount of Fertilizer to be Applied
In computing the right amount of fertilizers to be applied in a

given area, make use of the result of soil analysis and the
recommended rate of application of fertilizers. It requires the ability
to compute for the fertilizer need ina given crop per unit area. One
way of expressing fertilizer rate is by kilogramnitrogen (N)
phosphoric acid (P2O5) and kilogram soluble potassium (K 2O) per
hectare. Another way is by bagsof the fertilizer material per hectare.
For farmers it is advisable to use the latter but for extension men,
the former is used to facilitate communication.
117
The amount of fertilizer to be applied per hectare to supply a
certain amount of plant nutrient depends on the recommended rate
and composition of the fertilizer material to be used.
Fertilizer Computation Formula:
Formula # 1
Weight of fertilizer material= Recommended rate x 100

% nutrient of the fertilizer material
Formula # 2
Number of fertilizer bags = Weight of nutrient

Weight of nutrient per bag
Sample Problems and Computations
The recommended rate is given in the form of NPK. Calculate

the number of kilograms of ammonium sulfate (21% N or 21–0–0) or
Urea (45-0-0), super phosphate (20% P 2O5 or 0–20–0) and muriate of
potash (60% K2O or 0–0–60) to meet the 100–70–40 fertilizer
recommendation.
Example # 1
The recommended rate for Nitrogen is 100–0–0/ha. Convert the
weight of fertilizer using the formula:
Weight of fertilizer material=Recommended rate x 100

Step1. Determine the kind of fertilizer to use to meet the N

recommended rate. The recommendations could be supplied
with ammonium sulfate (21 – 0 - ) or urea (46 – 0 – 0). If you
use urea:
= 100 kg x 100
118
46
= 100 kg
.46
= 217.39 kg
Step 2. Convert the computed weight of fertilizer material into

number of bags by dividing it with 50 kg which is the
commercial weight per bag of the fertilizer material.
= 217.39 kg
50 kg/bag
= 4.35 or 4.4 bags
Therefore, approximately 4.4 bags of urea per hectare are

needed to supply the fertilizer recommended rate of 100-0-0.
Example # 2
Step 1.Determine the amount of fertilizer to use to meet the
recommended rate for phosphorous 0-70-0. The
recommendations could be supplied with super phosphate (0 –
20 -0 ):
= 70 kg x 100
20
= 70 kgor 3.5 x 100
.20
= 350 kg

= 350 kg
50 kg/bag
= 7 bags
Therefore, a total of 7 bags per hectare are needed to

supply the fertilizer recommended rate of 0-70-0.
Example # 3
Step 1.Determine the amount of fertilizer to use to meet the
recommended rate for potassium 0-0-40. The
recommendations could be supplied with muriate of potash (0-
0-60 ):
119
= 40 kg x 100
60
= 40kg or 0.6666 x 100
.60
= 66.67 kg

= 66.67 kg
50 kg/bag
= 1.33bags
Therefore, approximately 1.33 bags per hectare are

needed to supply the fertilizer recommended rate of 0-0-60.
Example # 4
The fertilizer recommendation for a given area is 80–50-0 per

hectare. Compute the kind and amount of fertilizer needed to meet
the requirement.
Step 1. Determine the fertilizer to be used. The

recommendation could be supplied by:
ammonium phosphate (16–20-0) and urea (46–0–0) or

ammonium sulfate (21-0–0) or urea (46–0–0) and
ordinary phosphate (0–16–0) or superphosphate (0–20–
0).
Step 2. If you use two single element fertilizers follow the same
sequence as example 1. If ammonium phosphate is to be used
(16–20-0) or superphosphate (0-20-0)
Step 3. Determine the weight of the fertilizer with the formula:
Weight of fertilizer material= Recommended rate x

100
= 50 kg x 100
20
120
= 30 kg
.20
= 250 kg
Step 4. Change into number of bags by dividing with 50

kg/bag.
= 250 kg
50 kg/ha
= 5 bags
Step 5. Find the nutrient weight of nitrogen. Since 16–20–0 has

16% nitrogen and 20% phosphorus 250 kilograms 16–20–0
contains 25 kg N and 30 kg phosphorus.
Therefore, 250 kg of 16–20–0 will supply 40–50–0

nutrient weight.
Step 6. Subtract the nutrient weight in step 5 from the

recommendation rate.
80 – 50 – 0
- 40 – 50 – 0
40– 0 – 0
Step 7. Suppose urea is available, compute for the remaining

nutrient.
= 40 kg x 100
46
= 36 kg
.46
= 86.96 kg
Step 8. Change the number of kilograms into bags per hectare.
= 86.96 kg
50 kg/bag
= 1.74 bags
Finally, 5 bags of ammonium phosphate and 1.74 bags

of urea are needed to satisfy the recommendation.
Example # 5.
121
Suppose the fertilizer recommendation is 100–60–60 per
hectare. In this case, you may use complete fertilizer 14–14–14 and
urea (46–0–0) to come up with the recommendation.
Step 1. Compute for the smaller content first which is 60 to

determine the amount of complete fertilizer needed to supply
the requirement .

= 60 kg x 100
14
= 60 kg
0.14
= 428.6 kg
Step 2. Convert the weight of fertilizer material into number of

bags by dividing the weight of fertilizer material per
hectare by 50 kg.
= 428.6 kg
50 kg/ha
= 8.6 bags
Step 3. Since 14–14–14 contains 14% NPK equivalent to 60 kg

determine the remaining or lacking amount of nitrogen
by subtracting the computed weight from the
recommended rate.
100 - 60 - 60
- 60 - 60 - 60
40 - 00 – 00
Step 4. Compute for the lacking amount of nitrogen using

urea
(46-0-0)
= 40 kg x 100
46
= 86.96 kg
Step 5. Convert the number of kilograms into bags/ha.
122
= 86.96.2 kg
50 kg/bag
= 1.74 bags
So you need 8.6 bags of 14–14–14 and 1.7 bags of urea

to supply the fertilizer recommendation per hectare.
LET US REMEMBER
 Oversupply of nutrients result to increased susceptibility of the

crop to pests, lodging, etc.
 Undersupply and untimely application slow down the growth of
seedlings, lower number of tillers, and lower grain weight.
 The macro elements are nitrogen, phosphorus, and potassium
(NPK).
 The two kinds of fertilizers are the organic and inorganic.
 The methods of applying fertilizers are basal, top dress, and
foliar.
 Fertilizer computation formulas:
Formula # 1

Formula # 2
Number of fertilizer bags = Weight of nutrient

Weight of nutrient per bag
Process
Activity#1
Solve these problems.
123
1. The fertilizer recommendation for rice crop planted in clay loam
soil type is (45 – 0 – 0). Determine the amount of fertilizer
needed to supply the recommended rate if you use ammonium
sulfate (21-0-0) and urea (46-0-0) to supply the nitrogen.
2. The fertilizer recommendation for clay soil is 40 – 20 – 0.
Determine the kind and amount of fertilizer needed to supply
the recommended rate using ammonium sulfate (21-0-0) as the
source of (N)and ordinary superphosphate (0-20-0) as the
source of P2O5.
Activity#2
Research from the internet how to formulate soil nutrient

booster, using materials that can be sourced out from the locality.
Present your output to the class for deliberations. Once polished,
each group should come up with their own sample output.
Transfer
Activity#3
Conduct some field research on the possible combinations of

different kinds and amount of fertilizers to come up with the best
yield result. Course the recommendations to the farmer
cooperators/learners for field trials to validate research results.
Post-assessment
124
Compute what is being asked. Write your answers on your quiz
notebook.
MangSeveDalaw, a traditional farmer was encouraged by the

success stories of farmers adopting the new technologies of farming.
He had his farm analyzed for the first time and came up with the
recommended rate of fertilizer application of 95-65-50.Find the
number of bags needed using the following fertilizers:
Complete fertilizer 14-14-14

Ammonium phosphate 16-20-0
Urea 45-0-0
RESOURCES
Reference
Fertilizer samples
a. Organic
b. Inorganic
Glossary of Terms
Fertilizer– anysubstance added to the soil to supply the

needed nutrient elements for plant growth
Macro elements - substances or nutrients needed by plants in
large quantities
Micro elements - substances or nutrients needed by plants in
small quantities
Organic fertilizer - a fertilizer that comes from decomposed
plant and animal residues
Inorganic fertilizer - a commercially prepared and in
concentrated form of plant food which may be complete or
incomplete. It is complete when the three macro elements
are present (NPK); incomplete when one or two elements are
lacking
125
Fertilizer ratio - the relative percentage of N, P2O5 and K2O in
a fertilizer grade. Example: 14–14-14 has a ratio of 1.1.1
NPK
Fertilizer recommendation - the recommended rate of
fertilizer application expressed in kilograms N,P and K per
hectare
Example: 90–50–30 fertilizer recommendation
indicates that in a certain kind of soil you need to apply 90
kg N, 50 kg P2O5 and 30 kg K2O per hectare.
Fertilizer formula - the quantity and analysis of fertilizer
materials which make up a mixed fertilizer
Example: ammonium sulfate, urea, super phosphate
and muriate of potash
Fertilizer grade - the minimum guarantee of the nutrient
content in terms of percent N, P and K.
Example: If urea is 46 percent N that means 46 kg of
every 100 kg of the fertilizer material (46%) is available N.
126
LESSON VIII
WATER MANAGEMENT
W a t e r m a n
presents the types of irrigation system, schedule of irrigation, water

use and disposal and the six stages of rice growth when the field is to
be drained. You will learn these in thirteen days.
1. determine the right depth of water at a certain stage of plant

growth;
2. irrigate and drain the field appropriately;
3. choose the appropriate method of irrigating the field; and
4. consider the importance of water in the management of
lowland rice production.
Know
127
Due to climate change, the supply of water is becoming scarce
nowadays. The extreme changes of weather conditions in the
different regions of the country caused a dramatic impact in rice
production. Places with extreme rainfall experience flooding while
those with scarce rainfall face long drought. Both situations cause
soil degradation, resulting in loss of agricultural production.
Dams that hold water for irrigation purposes become destructive

during rainy season due to excessive supply of water, yet becomes
inutile to supply water during summer when it is needed most in the
rice fields. Farmers turn to useof waterpumps to source out water
from deep wells but the water level below is getting deeper each year
making it very expensive for farmers to sustain a profitable rice
production.
Water is life. It is one of the most important factors in increasing

production of our staple food. It determines the availability of
nutrients in the soil and control weeds. Hence, efficient utilization
and conservation of irrigation water are necessary.
Water insufficiency in any stagemost especially during the

vegetative and reproductive growth stages is evident. It reduces
plant height, tiller number, and yield. Water is most critical from
panicle initiation to grain development. Lack of water during these
stages leads to production of unfilled grains.
Water Management
For efficient water management in irrigated rice production,

take note of thefollowing desirable recommended water depth at
different stages of growth:
a. Aftertransplanting, irrigate the puddied field with a

depth of 2 - 3 centimeters.
b. Maintain this water depth from 3–5 D A T(Days After
Transplanting), then gradually increase the level up to
5 cm as the crop grows. Avoid deep flooding to
minimize percolation and seepage. Keep farm ditches
128
well-shaped and free of weeds to allow quick flow of
irrigation water with minimum loss.
c. At tillering stage, keep water depth at 2 - 3
centimeters.
d. Maintain the water depth at 3–5 cm during panicle
initiation stage.
e. At ripening stage, maintain deep inflow of water 20
days after flowering then drain the field 2 – 3 weeks
before harvesting.
For rainfed areas construct bigger and higher dikes to

impound more water. It should be about 25 – 30 cm high to free it
from rats, holes and breaks. Start impounding water during the
early stage of growthgradually increasing from 5 cm. to a maximum
of 15 cm as the crop becomes taller.
When there is abundant water supply, the field must be kept

submerged for 3-5 days after transplanting. A depth of 2-3 cm is
enough to get higher yield. But a depth of 5-10 cm helps control
weeds. However, there are periods when the rice field has to be
drained for a specific purpose and water efficiency. These are:
1. during transplanting, for ease and more accurate

distance and spacing of planting
2. during early stage of growth, to attain maximum
tillering and to prevent late tillers to come out for a
uniform plant growth and development
3. during weeding, for easier control of weeds using a
mechanical weeder
4. fertilizer application, for the plants to be able to
absorb the maximum nutrients from the applied
fertilizers
5. maximum tillering stage, to attain uniform
growth,and
6. two weeks before harvesting, to facilitate grain
development and maturity and for ease of harvesting
and transport
Draining the field during the maximum tillering stage prevents

the emergence of late tillers and the accumulation of toxic nitrogen
which the plant needs. It is necessary to let the water flow out of the
rice field while the paddy is being drained. Water must be channeled
to other paddies that need it.
129
Types of Irrigation System
a. Reservoir type. A large dam or a small water impounding dam

is constructed across a stream of river where water is
impounded for irrigation and for domestic use. The flow of
irrigation water is dependent on the selection of the methods of
water distribution to meet the water needs of the service area.
The rotation method is usually employed to ensure even
distribution of available water supply and to ensure that a
wider area will be supplied with irrigation water.
b. The run-off-the-river type. In this method a controllable gate

is constructed along the river or stream . When water outlet is
closed, water level rise which could be diverted to the canals
and laterals. The quantity of water entering the main canal is
regulated at the intake gate. The available water supply is
dependent on the elevation at the source. As a general rule, the
supply is proportionate to the height of the source and volume
flowing from the source. During periods of high flow when
available supply becomes abundant, the continuous method is
usually practiced. When the supply is scarce, the rotational
method is employed.
c. Pumping type. This method makes use of a pump powered by

an engine installed to draw water from underground or open
sources like rivers and lakes. The available water supply is
dependent upon the capacity of the pumps and the water level.
Energy is used to run the system, hence, higher operation
expenses are incurred. When using this type, never allow the
rice paddies to dry and have cracks, which will cause water
seepage making irrigation more expensive.
Whatever type of irrigation is used, cooperation among

farmers is to be practiced at all times in order to implement the
scheduleof irrigation calendar for an efficient and effective
rotation method.
130
Irrigating the field using water pump , at the panicle initiation stage of rice where
water supply is very important.
Efficient Water Use and Disposal
To determine the right amount of water to use, consider the

following:
1. Rice variety. You may need more water for the late maturing
varieties than early maturing varieties.
2. Season. Wet season crops need less water than dry season
crops.
3. Types of soil. Clay or clay loam soil needs less water than light
soil such as sand.
4. Presence of weeds. Flooding the field always prevent the
growth of weeds.
Water may be lost through the following processes:
1. Evaporation. It is the direct loss of water from the water

surface or moist soil surface. The amount of water that
evaporates is influenced by high intensity of sunlight, strong
and dry wind, and high temperature. Second crop rice
production which is on time with the summer season needs
more water to sustain growth and yield.
2. Transpiration. It is the loss of water from the leaves.
Transpiration is affected by the weather condition. More water
will be lost during dry season which explains the need of
constant irrigation.
3. Seepage. Water moves sideways within the soil. It may pass
through the dike or below the ground. This can be minimized if
the dikes and levees are well-maintained.
4. Percolation. It is the downward flow of water. Its occurrence is
high if the soil is sandy, deep, and has a deep water table.
131
Well-puddled rice paddies minimize percolation and tend to
hold water efficiently.
 The three systems of irrigation are:

1. reservoir type
2. run – off – the river or free flowing
3. pumping type
 The methods of water distribution are:

1. rotational
2. continuous method
 The factors to consider in determining the right amount of

irrigation water to use are:
1. rice variety
2. season
3. type of soil
4. presence of weeds
 The six stages of rice growth when the rice field has to be
drained:
1. during transplanting
2. early stage of growth
3. weeding
4. fertilizer application
5. maximum tillering stage
6. two weeks before harvesting
 Adequate water supply is needed to:

o facilitate land preparation especially leveling;
o ensure good crop establishment with faster root
development;
o promote seedling vigor and normal crop growth and
development with minimal lodging; and
o facilitate better nutrient uptake with the right amount
and timing of water.
 Efficient water management means
132
o Achieve 3-5 cm water depth every irrigation time from
early tillering until 1-2 weeks before crop maturity or
harvest.
A water depth of about 3-5 cm will be maintained from
10 DAT or 10-15 DAS to near crop maturity will ensure
water status for optimum crop growth and yield.
However, under field conditions, irrigation water supply
may be insufficient to maintain a flooded soil condition
or a certain surface water depth. While a certain flood
water depth can control weeds, saturated soil condition
at an early crop growth stage can reduce snail mobility
and damage.
 Stop irrigation one week before harvesting for medium

textured soil and 2 weeks before harvesting for fine textured
soil.
This ensures sufficient moisture to complete grain filling
and facilitates harvest operations. This also helps ensure
better grain appearance, i.e., grains will not be splashed
with mud and water.
Process
Activity#1
Make a powerpoint presentation on effective and efficient water

management on rice production. Encourage fellow students’
interactions to broaden your knowledge.
133
Activity#2
Access the website of the different agencies and companies

engaged in rice research. Study and compare their water
management technologies. Select one which you believe is best suited
to the community and present it in class.
Transfer
Activity#3
As an offshoot of your research papers that you had presented

in the class, demonstrate the technology selected in the assigned
area in the school farm. Encourage your farmer-cooperators/learners
to explore the fun of cooperative work and learn with you.
Post-assessment
Answer the following questions. Write your answer on your quiz

notebook.
1. Enumerate the procedure in installing the water pump to

irrigate rice paddies.
2. Describe in, at least, 10 sentences how to minimize water loses
in the rice paddies.
3. Identify the six stages of rice growth when the field is to be
drained and give the importance of doing it.
Resources
1. References
2. Foot rule to measure the depth of water
3. Irrigation pump, if necessary
134
Glossary of Terms
DAT – days after transplanting

Tillering stage – starts with the development and appearance
of the first shoot/tiller and ends when the plant stops
producing tillers
Panicle initiation – beginning of the reproductive phase
characterized by theformation of the panicle within the
stalks
Milk stage – stage of rice growth when the content of the grain
becomes milky
Irrigation – the application of water needed by the plant by
means of any method
Drainage –a shallow canal to remove excess water from the
field when not needed
135
QUARTER IV
LESSON IX
PEST MANAGEMENT
This lesson covers the pest management in rice production to

include weeds, insect pests, and diseases . It covers the kinds of
weeds, methods of weeding, kinds of herbicides, and methods of
applying them. The signs and symptoms of major insect pests and
diseases of rice and their control will be discussed too. You will learn
these within fifteen days.
136
After the lesson you should be able to:
1. classify the types of weeds, insects, and pests found in rice
fields;
2. discuss the importance of pest management;
3. undertake pest management using appropriate methods;
4. explain the methods of applying chemicals to control pests;
5. explain the integrated pest management (IPM)
6. observe safety measures in handling chemicals; and
7. cite the potential loss in production due to pests.
Know
The rice field is a complete battleground for existence, where our

human interest clashes with many organisms. While we are doing
our best to produce the highest possible yield to ensure food
sufficiency, pests such as rodents, birds, insects eat their way for
their survival too. The bacteria and fungi invade plant tissues and
the weeds compete with the plants for food. Mother nature is
sometimes cruel that plants wither during drought and submerge
them when flood comes. It takes a lot of challenges to produce
enough food for the ballooning population. With enough knowledge
and skills in pest management, we could limit their effects and
continue to increase production to help contribute tosustainable
development through sustained rice production.
In the past, farmers immediately apply toxic chemicals upon

detection of some pests in the rice field. It is their most convenient
way of controlling them. But, due to increased awareness and
understanding of the ill effects of these chemicals in our
environment,friendly technologies have been developed to reduce
significantly the destructive pests through integrated pest
management. It is a combination of effective cultural, biological,
chemical, genetic, and physical cropping practices.
Both approaches, the chemical and IPM should be both used

with responsible discretion of the farmers to boost production and at
the same time protect our mother earth for a sustainable livable
137
environment.
For us to implement these approaches wisely, we need to know

more about these pests:
Weeds are plants that grow in places where they are not wanted.
Weeds reduce rice yields by competing with rice plants for sunlight,
moisture, space, and soil nutrients. They also serve as alternate
hosts of insect pests and diseases. They are more serious in upland
and direct seeded wet land than in transplanted irrigated rice
paddies.
The types of weeds commonly found in rice fields are:
1. Grasses. These are monocotyledonous plants which have long

narrow leaves, usually flat leaves with parallel veins and round
hollow stem. Among these are:
a. Cynodondactylon (L.) Pens
Common name: bakbaka or galut-galut (Iloc.),
kawadkawad (Tag.), Bermuda grass or runners (Eng.)
b. EchinochloaglabrescensMuriro
Echinochloacrusgallisbsp. Hispidula
Common name: marapagay (Iloc.), bayakibok (Tag.),
Barnyard grass (Eng.) and lagton (Bicol)
c. Echinochloacolona (L.) Link
Common names: dukayang or bulang (Iloc.),
pulangpuwit (Tag.), jungle rice (Eng.)
d. Paspalumsp
Common name: karunsi (Iloc.), plastic grass (Eng.)
e. Rottboelliachochichinensis (L)
Common name: marapagay, sagisi (Iloc.), aguingay (Tag.)
138
Echinocloracolona (Dakayang, left), Echinocloacrusgalli (L.) Beauv
(center), Rottboellachochichinensis
(Marapagay, right).
Sources: CBLM Year 3
2. Sedges. These are weeds with triangular stem, long narrow

leaves and modified rhizomes for storage and propagation.
Examples are:
a. Fimbrystilislittoralis Gaud
Common name: siraw-siraw (Iloc.), ubud-ubod, taulat
(Tag.), gumi (Pangasinan), sirisibuyas (Bicol)
b. Cyrperusiria (L)
Common name: payong-payong (Iloc.), umbrella sedge
(Eng.)
c. Scirpusmaritimus(L)
Common name: bawang-bawang, marilango,
marabawang or buslig (Iloc.), apulid (Tag.), bulrush
(Eng.)
d. Cyperusdifformis (L.)
Common names: marabutones, ballayang (Iloc.), payong-
payong, tagataga (Tag.)
e. Cyperusrotundus (L.)
Common name: barsanga (Iloc.), mutha (Eng.)
f. Schenoplectusgrossus (L.) Palla
Common names: bilid-bilid (Iloc.), giant bulrush (Eng.),
Tikiw (Tag.)
FimbristylislittoralisGuad. (left), Cyperusiria (right)

Source: CBLM Year 3
3. Broadleaves. These are dicotyledonous plants with netted
veined leaves. Among the most common in rice fields are:
a. MonochoriavaginalisPresl
Common name: gabinguwak, biga-bigaan (Tag.), bil-lagut
(Iloc.), Upi-upi (Bicol)
139
b. Ipomoea aguatica (Forssk)
Common name: balangeg (Iloc.), kangkong (Tag.), swamp
cabbage (Eng.)
c. Sphenocleazeylanica (Gaertn.)
Common names: sili-silian (Tag.), marasili (Iloc.)
d. Ipomoea triloba (L. Common names: marakamote (Iloc.)
kamokamotehaTag.)
MonochoriavaginalisSphenochleazeylanicaGaertn
Source :CBLM Year 3
Methods of Weed Control
In all cases, all kinds of weeds must be controlled before they

could compete with the plants. It is therefore more economical to
make use of the cultural and biological methods before resorting to
chemicals.
A. Physical/mechanical method. Weeds can be controlled by

means of:
1. hand pulling or hand weeding
2. use of mechanical weeders or rotary weeder possible
when transplanted, using the straight row planting and
mechanical seeder in direct row planting
3. efficient use of irrigation waterwhich prevents the
emergence of all kinds of weeds
140
B. Cultural method. This involves good land preparation and
flooding during land preparation to remove weed seeds, closer
crop spacing, and use of varieties that are taller and will
produce more tillers early in the season.
C. Chemical Control. Herbicides may be used to kill weeds or

suppress their growth.
Chemical control is cheaper than hand weeding and can
be used in all rice environments. However, the continued use
of the same herbicides leads to build-up of perennial weeds
which are difficult to control with herbicide. This can be
prevented by hand or mechanical weeding periodically.
Herbicides are applied either pre-emergence (before weeds
germinate) or post-emergence (after weeds have germinated) in
granular or sprayable form.
Pre-emergence application of granular or sprayable
herbicides controls most annual weeds. This is applied 3-5
DAT in a water depth of 3-5 centimeters.
Post-emergence herbicides control annual broadleaf
weeds and sedges. This is applied 20-25 DAT. Drain water from
the paddy before spraying. Reflood the paddy the following day
to a depth of 5-7 cm. to suppress late germinating weeds.
In spraying herbicides always follow the recommended
rate of application so as not to incur damage to the growing
plant.
D. Preventive Method. Before sowing the seeds make use of big

container in soaking to allow the weed seeds to float and
discard. During the land preparation for the seed bed just after
leveling the bed, flood and allow the water to flow out to
discard the floating seeds. Use certified seeds, wire mesh in
canal, and remove weeds before seeds mature.
Pointers for Effective Herbicide Application
1. Apply herbicides at the right time.

a. Pre-planting – apply herbicide after land preparation
before the crop is planted.
b. Pre-emergence – apply herbicide before the emergence of
the crop or weeds.
141
c. Post-emergence – herbicide is applied after emergence of
the crop or weeds.
2. Use the right dosage of chemicals. Weak or strong dosage of
chemicals may not be useful to the plant; therefore, follow the
recommended dosage.
3. Spray during fair weather. Do not spray when the wind is
strong nor during rainy weather. Spray early in the morning or
late in the afternoon.
4. Distribute spray solution accurately.
Knapsack sprayer
Preparing Herbicide Sprays
All granular herbicides can be used directly but herbicides in

the form of wettable powder (WP), as well as emulsifiable
concentrates (EC) should be mixed with water or other diluting
liquids such as oil before using. If you mix them properly, your
herbicide will work effectively. If any common container is used in the
preparation, label it properly and keep it away from children.
1. Prepare the required amount of herbicide. Remember that too

much herbicide may injure the crop and too little herbicide
may not control weeds effectively.
2. Pour ¼ of the required water into the container. Your container
should contain more than what the sprayer tank can contain.
Never apply the herbicide ahead of the water because the
wettable powder tends to float and many emulsifiable
concentrates are acidic.
142
3. Add the herbicide to the water. If you are using wettable
powder, thoroughly mix it with small amount of water before
pouring into the water container. This makes the dispersion of
the powder in a large amount of water easier.
4. Mix the herbicide in the water container using a bamboo
stirrer, not your hand.
5. Add the remaining water to complete the dilution.
WAYS OF CONTROLLING INSECT PESTS:
In controlling insect pests, use of chemicals should always be the

last recourse. Visit the farm regularly to detect presence of insect
pests. If negligible apply natural ways of controlling either biological
or organic method. A combination of the methods below should be
considered:
1. Biological control – done by promoting the existence of natural

enemies of rice insect pests. These natural enemies can be
grouped into:
1. spiders which eat any insect pests they can catch
2. insect predators which eat many kinds of pests
3. insect parasites which eat only one or a few kinds of
pests, pathogens/organisms which infect different kinds
of pests
2. Using pest resistant varieties – by incorporating insect
resistance genes in the high yielding varieties of rice like the
new varieties offered by the DA and other government agencies.
3. Cultural and chemical controls for insect pests of rice with
their nature of attack and damage are shown and discussed
below.
There are about 100 species of insects that infest the rice
plant. However, only 15 of these are of major significance and are
regularly occurring. Some of the most destructive insects are: rice
whorl maggot, rice caseworm, common army worm, cutworms, rice
stemborer, rice leaf folder, green leafhopper, brown planthopperand
the newly discovered black bugs in some parts of the country.
Major Insect Pests
1. Rice whorl maggot (Hydrelliaphilippinia) Local name:

ngilawtipagay, ngilawtitaltalon (Iloc.), langaw-bukid (Tag.)
The adult fly is dull-grayish. It is attracted to newly
transplanted rice with standing water. Eggs are laid singly on
143
either surface of the leaf. Incubation ranges from 2 - 4 days.
The newly hatched maggots migrate to the unopened central
leaves where the larvae feed on the inner margins of developing
leaves. As the leaves expand, the damaged areas become very
visible. Pupation takes place outside the feeding stalk and lasts
for 7-10 days. Egg to adult stages normally extends 26-28
days. Infestation generally occurs from seedling to maximum
tillering stage.
2. Rice caseworm (Nymphuladepuntalis) Local name: kutalo

(Iloc.).
The adult moth is white with wings that are marked with
a few light brown to black specks and 2 - 3 dull brownish
yellow bands located below the margin (Figure 27). Eggs are
laid in 1 or 2 adjacent rows in the lower surface of the leaves or
on the leaf sheath near the water surface. After 2-4 days, eggs
hatch into pale cream minute larvae.
The caseworm derives its name from the larva’s habit of
wrapping itself in a section of a leaf and attaching itself to the
rice plant. It feeds on the upper portion of the leaf. The larva
undergoes five instars. It changes its leafcase after each
morning.
3. Common armyworm (Mythimna separate Walker). Local name:

arabas (Iloc.)
Armyworm infestation occurs sporadically. Outbreaks
are characterized by the sudden appearance of larvae in
immense numbers causing severe damage before they are
detected.
The adult is nocturnal and appears to be pale brick red
to brown. It has a hairy body covered with dark specks and
patches. The eggs are laid in clusters between the leaf sheath
and the stem. They hatch from 7 to 9 days.
4. Cutworm (Spodopteralitura). Local names: tariptip (Qui.)

arabas (Cag.)
It is a polyphagus insect that feeds on many plant
species. It is also a very common pest of various agricultural
crops.
The forewings of the adult insects are purple-brown with
numerous spots and light colored lines with hindwings. Larvae
are brown-black and thoracic segments have 1 to 2 dark
specks near the base of the legs. The eggs are round with ridge
surface, pearly white, and laid in clusters of 300 covered with
144
short brownish hair on either surface of the leaf. Adults come
out during night time. This insect usually attacks rice plants at
the seedling stage.
5. Rice stemborers. Local name: rusok (Cag.)

Considered the most serious pest of rice, stemborers are
of regular occurrence and of wide distribution. They reduce
tillers even on resistant varieties and are difficult to control
with insecticides. This pest occurs in all rice environments and
are generally abundant toward the end of the rainy season.
They infest rice plants from seedling stage to maturity. Their
damage to the rice plants results in deadhearts when the
central leaf whorl is affected and white head when base of the
panicles are severed (Figure below).
The adult of most stemborer species are positively strong
fliers. They mate in the evening.
Dead Heart caused by Stem Borer

Photo Courtesy of Mr. Efrelito M. Guittap, Faculty, College of Agriculture, CLSU
6. Rice leaffolder (Cnaphalacrocismedinalis) Local name:

balbalkot, iggesngaaglukottibulong (Iloc.).
Leaffolders have increased in importance in areas where
rice is heavily fertilized and planted during the dry and wet
seasons.
The adults have shiny light brown wings and dark broad
margins and 2-3 vertical dark stripes. The larvae are long,
yellowish green with brown head. The eggs are oval, yellowish-
white and laid of rows of 10-12 each, arranged linearly along
the midrib of either surface of the leaves. They attack rice
plants from seedling to flowering stages (Figure 9).
145
7. Green leafhoppers (Nephotettixspp) Local name: berde a

sepsep (Iloc.), berdengngusongkabayo (Tag.).
The green leafhoppers (Figure below) generally feed on
the leaves and upper parts of the plants. They are vectors of
virus organisms causing tungro and yellow dwarf diseases.
Oviposition occurs 2 - 3 days after emergence. Egg masses are
laid on the upper surface of the leaf blade or leaf sheath.
Incubation takes 7 - 8 days. The nymphs undergo 5 instars in
14-19 days before they become adults. They attack rice plants
from seedling to booting stages.
8. Brown planthoppers (Nilaparvatalugens) Local name:

kolorkape a sepsep (Iloc.).
The brown planthopper (Figure 11) infests the lower
parts of the plants. Brown planthoppers are of two kinds: the
winged and wingless types. Both winged and wingless hoppers
transmit grassy stunt but the wingless type causes direct
damage known as “hopper burn.” This is characterized by
gradual yellowing followed by sudden drying of the plants
forming circular patches in the fields.
9. Rice bugs (Leptocorisaoratorious) Local name: dangaw (Iloc.)

This pest is a major problem where rice is grown
continuously and rice in all its stages of growth. Both nymphs
and adults are distinguished by their peculiar bug odor. They
are phototropic and remain active during early morning and
when sunlight is weak.
146
Extent of Damage of Insect Pests.
147
Insect of rice, nature of attack, damage and control measures*.
Insect pests Nature of attack Preventive and

and damage control measures
a. Rice whorl maggot a. The larva feeds 1. Eliminate all
(HydrellaphilippiniaF) on unopened possible
whorl, scraping alternate host
the epidermal plants.
layer & ribbing 2. Drain the field at
the inner most 3-4 days interval
margin of the during the first
leaf 30 DAT.
b. Stunting 3. Apply
c. Reduction of insecticides not
tillers later than 7 DAT
when ETL is
reached .
b. Rice caseworm a. It consumes the 1. Transplant older
(Nymphauladepuntalis) tissue of the seedlings (25-30
leaves; a papery days).
membrane on 2. Drain paddies
the upper for 7 days to kill
epidermis of the larvae in their
leaves develops cases.
b. Stunting & 3. Spray foliar
reduced tillers insecticides 7
c. Damaged DAT to
plants appear maximum tiller
in patches in when ETL is
the field reached.
4. In the highlands,
apply fresh
leaves of madre
de cacao.
c. Armyworm (Pseudoletiaunipuncta) a. The larva feeds 1. Establish
on leafblades seedbeds away
leaving only the from weedy
midribs areas.
b. It cuts off the 2. Keep the rice
panicles field&
surrounding
areas clean.
3. Spray
appropriate
insecticide when
ETL is reached.
d. Cutworm (Spodopteralitura) a. The larva feeds 1. Spray
at base of the appropriate
plant and insecticides
devour the when ETL is
entire plant reached.
e. Rice stemborers a. Presence of 1. Do not
a. Yellow stemborer hold on the transplant
148
(Tryporyzainertulas) stems severely infested
b. Striped stemborer b. Borer cuts off seedlings.
(Chilosuppressalis) the growing 2. Observe clean
parts from the culture to
youngest leaves eliminate all
to dry up possible
deadhearts alternate host
plants.
3. Use
recommended
resistant
varieties.
4. Use systematic
insecticides
when ETL is
reached.
5. Harvest at
ground level and
row immediately
after harvest to
remove larvae.
f. Rice leaf folder a. Leaf is folded 1. Avoid planting in
(CnaphalocrosismedinalisMasamiapat into tabular shaded areas
malis) structures 2. Remove weeds
b. Longitudinal from rice fields
white and surrounding
transparent borders to
streaks on the prevent build up
leaf blades of alternate
c. Heavily hosts.
damaged leaves 3. Apply only the
become dry recommended
amount of
nitrogen
fertilizer. Split
nitrogen
application.
4. Apply only foliar
insecticides
when ETL is
reached.
g. Green leafhopper (Nephotetixspp) a. The pest sucks 1. Use resistant
leaf sap causing varieties
the leaves to 2. Create crop-free
turn light period of at least
yellow to orange 6 weeks between
crops.
3. Rogue or pull
and bury
infected plants
during the first 6
weeks of crop
growth slightly
infected areas.
149
4. Remove
volunteer rice
plants and
weeds that look
like alternate
hosts.
5. Construct
seedbeds away
from artificial
light so as not to
attract hoppers.
6. Avoid excessive
use of nitrogen
fertilizers.
7. Apply systemic
insecticides.
h. Brown plant-hopper a. Directly 1. Grow only two
(Nilaparvatalugens) damages the rice crops per
crop by sucking year.
plant sap 2. Use resistant
causing gradual varieties.
yellowing 3. Plant early
followed by maturing
sudden drying varieties to
of plant forming create a rice-free
circular patches period during
in the field the year.
(hopper burn) 4. Plow under
ratoons after
harvest
5. Drain the field
for 3-4 days
during
infestation.
6. Split nitrogen
application into
three..
7. Practice clean
culture
8. Spray
insecticides
when ETL is
reached.
i. Rice bug (Leptocorisaoratorius) b. Nymphs and 1. Eliminate

adults feed on alternate hosts
grains during of the pests.
the milking 2. Avoid staggered
stage planting.
c. Infested 3. Spray
panicles insecticides
contain before milking
shriveled and stage.
unfilled grains
150
* Source: CBLM Year3
List of Friendly and Harmful InsectsIntegrated Pest

Management(IPM)
This method of pest management could minimize the use of
insecticide for a sustainable environment. It is used to justify
economically and ecologically that the application of chemicals is
only recommended when pests reached the economic injury level.
Through IPM, unnecessary application of insecticide is
minimized, which can mean savings for the farmer. Because of the
minimal use of insecticide there is less pollution and, therefore,
survival of natural enemies is encouraged.
Constant monitoring by visual counting, use of sweep nets,
and damage assessment is necessary to determine if use of
insecticide is already recommended.
When to apply insecticides

Growth Insect pests Spray insecticide when
stage
Seedling  Caseworm  50% of the leaves damaged
 Army worm
 Cutworm
Vegetative  Whorl maggot  15% whorl maggot-damaged leaves +
5% leaves damaged chewing insects at
5 DAT
 Green leafhopper  None in the areas with RTV
151
 Brown leafhopper  20 hoppers/hill or 1 hopper/tiller
 Stemborer  More than 20% dead heart or 1%
 Leaffolder white head
 30% of leaves damaged or cut
 Caseworm  30% of leaves damaged or cut
After panicle  Brown planthopper  20 hopper/hill or 1 hopper/tiller
initiation  Green leafhopper  None in the areas with RTV
Other Pests
Golden Apple Snail(GAS) or Epikuhl. Local names: bisukol

(Iloc.), kuhol (Tag.).
Golden snail is one of the delicacies enjoyed by farmers before.
Now it is a recognized rice pest. It produces numerous pinkish egg
masses visibly seen on levees which usually hatch from 9 to 12
days. This pest is destructive during the early growth stage of rice
plants 14 days from sowing to 20 days after transplanting.
The pest feeds on the vegetative parts of young rice plants and
could wipe out plants in a given area overnight.
Population of golden apple snail can be prevented by the following:

a. Handpick the golden snails and use these as animal feed.
b. Observe cleanliness and sanitation.
c. If cultural management is not feasible usemolluscicide to
control them. Drain water before spraying and always wear
protective gear when using chemicals.
Rat Control
Rats have been a persistent problem of rice growers, especially

in areas near forests and uncultivated lands. They cause estimated
yields losses ranging from 5-60%. Rats attack at all stages of rice
growth but reach their peak during the maturity stage. Damage is
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greater during wet season. To control rats effectively, keep the rice
fields clean and employ sustained baiting only when necessary. Make
use of available rodenticides in the agricultural supply and always
follow the manufacturer’s instruction in its label.
Diseases and their Control
The most practical way to prevent the occurrence of diseases is

to plant resistant varieties, practice good cultural management
starting from the land preparation, and always remember to have at
least 30 days planting breaks.
Various agents acting singly or in combination under favorable
conditions cause disease in rice plants. These diseases are readily
recognized by their symptoms. Among the major diseases prevailing
are tungro, yellow dwarf, grassy stunt, bacterial leaf blight, bacterial
leaf streak, rice blast, sheath blight, brown spot, cercosporal leaf spot
and stem rot. The table shows rice diseases, symptoms, and their
preventive and control measures.
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Rice diseases, symptoms, preventive and control measures.
Disease Symptoms Preventive and
control measures
1. Tungro (Virus) a. Slight stunting of 1. Practice clean
plant growth and culture to
reduced tillering eliminate alternate
occurs. host.
b. Yellowing from the 2. Rogue diseased
tips of leaves. plant to reduce
c. Mottling of the inoculums.
infected leaves with 3. Use only resistant,
pale green to whitish tolerant varieties if
interveinal spots. available.
d. Panicles are half- 4. Minimize the
exerted or choked population of
neck. green leafhoppers
e. Grains are usually by spraying
covered with dark appropriate
brown blotches. insecticides.
5. Grow only two rice
crops per year and
practice
synchronous
planting.
6. Plow under
seriously infected
fields.
2. Yellow dwarf (Virus) a. Color varies from 1. Control measure
yellow to whitish similar to that of
yellow. the tungro
b. Stunted plant disease.
growth. 2. Use early
c. Profuse tillering. maturing varieties
d. Droopy leaves. simultaneously
e. Panicles are poorly planted with late
developed or absent. maturing
varieties.
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3. Grassy stunt (Virus) a. Infected plants are 1. Practice clean
severely stunted. culture to
b. Profuse tillering. eliminate alternate
c. Stiff & erect dark host.
green leaves. 2. Rogues disease
d. Conspicuous plant to reduce
shortening and source of
narrowing of leaf inoculums.
blades which are 3. Plant only
usually erect and resistant varieties.
with small rusty 4. Control brown
brown dots. planthopper
e. Infected plants populations by
produce only few using
panicles which are recommended
small and dark insecticides.
brown. Sometimes, 5. Plant early
no panicle is maturing
produced. varieties.
4. Bacterial leaf blight a. Lesions begin at the 1. Minimize seedling
(Xanthomonascampestris) tip or margins of the injury during
leaf and develop pulling and
rapidly parallel to transplanting.
healthy regions. 2. Plant only
Entire leaf blade recommended
becomes yellowish to varieties.
dirty white and 3. Do not prune
eventually dies. seedlings; apply
b. Bacterium may enter only the
the growing point of recommended
the young tiller, amount of
causing infection nitrogenous
known as “kresek”. fertilizers.
4. Remove or destroy
diseased stubbles
and straws.
5. Bacterial leaf streak a. The bacterium 1. Plant only the
(Xanthomonascampestrispv. attacks the recommended
Oryzicola) parenchymatous varieties.
tissues in between 2. Apply
the veins of the recommended
leaves through the amount of
stomata. nitrogen fertilizer.
b. Appearance of fine
interveinal, long and
short lines that are
water-soaked and
grayish.
c. As lesions coalesce
leaves turn yellow
orange throughout
the field.
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6. Rice blast a. Spindle-shaped 1. Use only resistant
(Pyriculariaoryzae) lesions that are wide varieties.
at the centers and 2. Spray
pointed towards recommended
either ends appear on fungicides like
the leaf nodes, Brestan and
panicles and grain Benlate.
leaves die when 3. Practice good
lesions coalesce. water
b. Rings of brown to management.
black spots develop 4. Apply only
near the joints of the recommended
rachille and rachis of amount of
maturing panicles. nitrogen fertilizer.
Center of spots is
usually gray or white.
c. Infected nodes turn
blackish and break
easily.
7. Cercosporaleafspot or a. Narrow, short brown 1. Follow strictly the
narrow brown spot spots appear on recommended
(Sphaerulinaoryzina Hara) leaves. Leaf spots are amount of
reddish brown with nitrogen.
the color fading at
the edges.
8. Brown spot or a. The fungus attacks 1. Seed treatment
Helminthosporium germinating seeds, with fungicides
(Helminthosporiumoryzae) leaves and developing like Brestan,
grains. Benlate or
b. The typical leaf spot Fungitox or hot
is small, dark, oval or water treatment
circular with whitish (52-54⁰C) for 15
centers; evenly minutes.
scattered on the 2. Apply
leaves. Lesions recommended
coalesce causing kind and amount
entire leaf to dry up. of fertilizer.
3. Practice crop
rotation
4. Practice field
sanitation.
5. Practice good
water
management.
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9. Stem rot a. Lesions are small 1. Do not allow
(Helminthosporiumsigmoide black and irregular irrigation water to
um) on the outer leaf flow from infected
sheath near the field.
water line. 2. Plant short, stiff-
b. Infection of the culm strawed varieties
causes lodging that resistant to
results to immature lodging.
grains. 3. Apply only
recommended
amount of
nitrogen fertilizer.
10. Sheath blight a. Spots on the leaf 1. Spray fungicides
(Rhizoctoniasolani) sheath are ellipsoid like Brestan or
or ovoid and greenish Vitigram Blue on
gray. the leaf sheath
b. Center of spots when infection
becomes grayish occurs at the
white with brown maximum tillering
margin. stage and at the
c. Spots are first booting stage.
observed near the
water line in the
fields.
11. Sheat rot a. Rot occurs on the 1. Observe clean
(Sarocladiumoryzae upper most leaf culture to
Sawada) sheath enclosing the eliminate all
young panicles. possible alternate
b. Lesions start as host plants.
oblong or somewhat 2. Use recommended
irregular spots with resistant varieties.
brown margins and 3. Use recommended
gray centers or insecticides to
grayish-brown control the
throughout. occurrence of
c. Whitish powder stemborer.
growth are found 4. Harvest at ground
inside affected sheath level and plow
causing the panicles immediately after
to rot. harvest to remove
d. Young panicles larvae of
remain in the sheath stemborers.
or emerge only partly
e. Browning of grains.
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Viral Diseases
1. Tungro. The most destructive among virus diseases, this

usually occurs in a lowland ricefield. It is caused by virus
which is transmitted from a diseased plant to a healthy one
through the feeding activity by three leafhopper species:
Nephotettixvirescens, N. nigropictus and Resiliadosalis.
Nephotettixvirescens is the most destructive vector. Tungro
occurs from seedling to booting stages (Figure 12). It is
prevalent in the whole country except inBatanes during the wet
season from July to November. Figure 13 presents the
transmission cycle of rice tungro.
Source: http:/1.bpblogspot.comFOR ILLUSTRATION

2. Yellowdwarf. The disease usually occurs sporadically in fields.
Infection often takes place during the late stages of plant
growth. The virus is transmitted by three species of
leafhoppers: Nephotettixcincticeps, N. nigropictus and N.
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malayanus. Most leafhoppers acquire the virus by feeding on
diseased plants for 1-3 hours. About half the infective
individuals of the species can infect healthy plants within 1
hour feeding. Yellow dwarf is prevalent from seeding to booting
stages.
3. Grassystunt. This is prevalent in farms employing an

overlapping rice cropping system. The virus may survive in the
harvested rice stubbles. Generally, the disease is less severe
when older plants are infected. The virus is transmitted from
infected plants to healthy ones by the brown planthopper. The
disease usually infects the rice plant during the seedling to
booting stages.
Bacterial Diseases
1. Bacterial leaf blight. (Xanthomonascampestris). It is

widespread in the country especially in areas with high rainfall
and humidity. Infection starts at the tip of leaf margins and
may cover the entire leaf blade. The bacterium enters the leaf
through cuts or wounds and on the natural openings of the
leaf. The systematic form of the disease called “kresek” usually
occurs at seedling stage up to the dough stage. The form of the
disease is known as “blight.” This is prevalent especially after
typhoons.
2. Bacterial leaf streak. (Xanthomonascampestrispv. Oryziccola).

This disease does not reduce yield if low rates of nitrogen are
applied although it may lower yields of susceptible varieties.
The disease may spread throughout the entire rice field by the
action of rain and wind. It attacks the rice plant from tillering
to dough stages. The disease is prevalent after typhoons.
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Fungal Diseases
1. Rice blast. (Pyriculariaoryzae). This is the most common

disease of rice infecting plants at any stage of growth.
Symptoms are most conspicuous on the leaves (leaf blast),
nodes (nodal blast) and parts of the panicles (neck rot), and
grain. The neck of the panicles becomes most vulnerable to
attack during early emergence of the panicle. Lesions form at
the neck causing the panicles to fall over.
The disease development and severity is aggravated by
high amount of quick acting fertilizers such as ammonium
sulfate, cloudy skies with frequent rains and drizzle, and a
relative humidity of 90% and above usually common during the
months of November to February.

2. Cercosporaleafspot (Sphaerulinaoryzina Hara). The long axis
of this spot is parallel with the veins of the leaf. This disease is
also known as narrow brown spot. It seldom infects seedlings
or grains. In susceptible varieties, the spot may be slightly
wider in light, narrow centers. It causes harm by reducing the
effective leaf area of the plant. The disease is favored by low
nitrogen level in the soil.
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3. Brown spot or Helminthosporium leaf spot
(Helminthosporiumoryzae). This disease is probably present in
all rice producing areas. It infects all stages of a rice plant. It
is common in nutrient deficient soil and soils containing a
large proportion of sand or peat.
4. Stem rot (Helminthosporiumsigmoidium). Infection of the

disease occurs near the water line usually at the maximum
tillering stage up to the milk stage. Severely infected plants
produce poor quality grains that are light and chalky.
5. Sheath blight (Rhizoctoniasolani). The disease occurs during

the heading stage to the milk stage. Sheath blight is
destructive under highly humid and warm temperature and in
areas where close planting and heavy fertilization are
practiced.
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6. Sheath rot (Sanocladiumoryzae Sawada). The fungus is

seedborne and infection takes place through the stomata and
wounds. It attacks the leaf sheath enclosing young panicles
when there is an injury which retards the emergence of the
panicles. An abundant whitish powder growth may be found
inside the infected sheath and the young panicle rot. The
disease incidence is common with stemborer, planthopper and
mite damage, and application of high nitrogen.
 Methods of controlling pest and diseases

o Cultural method
 Proper land preparation
 Plant at the same time with your neighboring
farmers
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 Clean culture
o Chemical method. Always read labels before use
o Biological method
 Introduction of friendly insects to suppress pests
and diseases
 With the help of predators such as birds, snakes
o Use of resistant varieties
 Always be familiar with Insect pests/diseases, nature of attack
and control measures
 The safety measures in handling chemical are the following:

o Store pesticides locked and out of reach of children
o Wear gloves when mixing pesticides
o Wear mask to prevent inhalation of pesticides. Always
wash hands with soap after spraying
o Do not smoke or eat when using pesticides
 Consider the IPM to avoid wastage brought by unnecessary

spraying of pesticides
 Use varieties resistant to pests prevalent in the locality. The
use of resistant varieties is the first line of defense in pest
management and is compatible with biological control. Change
or rotate varieties every 2 - 4 cropping to disrupt insect pest
and disease adaptation, thereby preventing build up of virulent
pathogens and insect pests.
 Adopt a synchronous planting scheme after a fallow period in
the locality.
 Conserve beneficial organisms. There are rich communities of
beneficial organisms in the rice ecosystem in the absence of
natural-enemy killing pesticides. The indiscriminate use of
pesticides reduces biodiversity and disrupts the natural
balance of insect pests and beneficial organisms. Conservation
of these beneficial organisms is safe, economical, and
permanent. For example, long-horned grasshopper feeds on the
egg mass of stem borers while spiders feed on the nymphs and
adults of leafhoppers and plant hoppers.
 Weeds are destructive, they reduce rice yield by competing for
sunlight, moisture, and soil nutrients.
 Three types of weeds are grasses, sedges,
 .and broadleaves.
 The methods of controlling weeds are:
a. Preventive method
b. Physical/mechanical method
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c. Cultural method
d. Chemical method
 Pointers for effective use of herbicide:
a. Apply at the right time
b. Use the right dosage
c. Spray during fair weather
d. Distribute spray solution accurately
Process
Activity #1
Proceed to the field to remove weeds in a specific area in the

farm using the appropriate method. Collect samples of weeds to be
describedin class how they affect the plants and how to control
them.
Activity #2
1. Prepare a gallon of water, mixed with the recommended dosage

based on the manufacturer’s recommendations and
demonstrate proper spraying. Students’ performance will be
evaluated using the rating scale below.
Activities Rating
5 4 3 2 1
1. prepare a gallon of clear water
2. measure the recommended dosage
3. mix herbicide/insecticide based on
procedure
4. demonstrate proper spraying
5. use personal protective equipment
Legend:
1 = 75-79% 2 = 80-85% 3 = 86-90% 4 = 91-95% 5 = 96-
100%
1. Collect specimen of insects in the field and name them based

on the description mentioned in this module.
164
Activity #3
Prepare your own version of a leaflet on integrated pest management

in rice production. Include in your leaflet how to formulate local
remedies to control some insects using some available low cost
substances and plant extracts.
Transfer
Activity #4
Using your formulated local insect control mixture, validate its

efficiency through a field research demonstration farm in the school .
Involve your farmer-cooperator in the learning activity.
Post-assessment-1
165
A. Multiple Choice: Choose the correct answer. Write only the
letter of the correct answer on your quiz notebook
1. Weed growth in the rice field cannot be controlled by
a. herbicides.
b. insecticides.
c. flooding.
d. hand-weeding.
2. Weeds, if not controlled, can reduce the rice production
to as high as:
a. 10 - 30 percent.
b. 20 - 38 percent.
c. 24 - 48 percent.
d. 30 - 50 percent.
3. Echinochloacrusgali or bayakibok is a weed belonging to
the type called
a. grasses.
b. sedges.
c. broadleaved weeds.
d. narrow leaved weeds.
4. In irrigated fields, weeds can be controlled with less cost
through:
a. flooding.
b. herbicides.
c. hand pulling.
d. mechanicalweeder.
5. When preparing liquid herbicides, remember to.
a. pour herbicides before the water.
b. pour herbicides and water at the same time.
c. never pour herbicide ahead of water.
d. pour water ahead of herbicide.
B. Briefly answer the following questions in your notebook.

1. Why do you measure the required amount of herbicide
with great care before mixing with water?
2. Why do you pour at least ¼ water in the container
before pouring in the herbicide?
3. How does water control theweeds in an irrigated field?
166
Post-assessment-11
Answer the following questions to find out how much you have
learned. Write the answers on your notebook.
1. Which of the following methods is not appropriate to control

golden apple snail?
a. Cultural
b. Chemical
c. Biological
d. Use of resistant varieties.
2. Which of the following insect pests is considered as the most

serious rice pest because it attacks the plant from seedling
stage to maturity?
a. Rice stemborer
b. Rice bugs
c. Planthoppers
d. Maggots
3. When handling and using insecticides always remember to

a. follow recommended dosage.
b. neverwear face mask.
c. store pesticides and keep out of reach of children.
d. smoke while spraying insecticides.
4. What is the recommended dosage of most insecticides to be

mixed up into 16 liters of water?
a. 7-10 tbsp/16 liters water
b. 10-11 tbsp/16 liters water
c. 8-12 tbsp/16 liters water
d. 10-13 tbsp/16 liters water
5. Which of the following methods is done by promoting the

existence of natural enemies to control rice pest and diseases?
a. Biological
b. Cultural
c. Chemical
d. Physical
B. Provide the following information

167
1. What are the methods of controlling golden apple snail,
rodents, and insect pests?
2. What are the safety measures in handling insecticides?
RESOURCES
Herbicide/Insecticides, sprayer, face mask, gloves.
Glossary of Terms
Eradicate – to wipe out

Weeds - plants that grow in places where they are not wanted
Grasses - weeds which have long narrow, two-ranked usually
flat
leaves with parallel veins and round stem
Sedges - similar to grasses but of three-ranked leaves, and
withtriangular solid stems
Broad-leaved weeds - dicotyledonous plants with broad
leaves
Herbicides - chemical used to control and kill weeds
Insect pests - insects that are harmful to plants
Rodents – rats
Diseases – impairments on the normal health of the plant
Insecticides - chemicals used to control insects
Fungicides - chemicals used to control fungus
Molluscicide - chemical used to control golden snails
Lesion - a well-marked but limited diseased area on the plants
Nocturnal insect - insect that feeds on plants during night
time
Dead heart - dried youngest leaf of the plant during tillering
stage
White head – dried, unfilled white panicle during heading
stage
Symptoms- observable characteristics of a diseased plant
PPE - personal protective equipment
168
LESSON X
HARVESTING, THRESHING, DRYING, STORING, AND MILLING

OF RICE SEEDS
This lesson is about the maturity indices of rice, methods and

systems of harvesting rice, threshing, cleaning, drying, storing and
milling including health and safety precautions during harvesting.
You will learn these within twenty days.
1. identify the maturity indices of rice;

2. discuss the systems and methods of harvesting, threshing,
cleaning, and drying rice;
169
3. identify the materials needed in harvesting, threshing,
cleaning,and drying;
4. harvest, thresh, clean, and dry rice grain efficiently;
5. observe health and safety precautions during harvesting; and
6. consider the value of proper harvesting, threshing, drying,
storing, and milling rice.
Know
Harvesting
Harvesting is the process of collecting the mature rice crop

from the field.It starts from cutting, stacking, handling, threshing,
cleaning and hauling. According to some experts great losses in rice
production happen during harvesting and other post harvest
activities.Our definite goal then is to maximize our yield and
minimize grain losses.
170
Like other cultural management of rice, correct timing of
harvesting is crucial in order to have a good quality of harvest and to
prevent crop losses. Grain losses may occur from the damage caused
by rats, birds, and crop lodging and shattering during windy days.
Proper timing of harvesting ensures good grain quality and high
market value. Too early harvesting will result in higher percentage of
unfilled or immature grains which will result in higher grain
breakage and lower milling recovery. Too late harvesting will lead to
excessive grain shattering losses and increased breakage of rice.
Timing of harvesting also affects drying, storing, and even the
germination potential of rice seeds.
We can determine the best time to harvest based on the

maturity date of a given variety or by examining the panicle if all the
grains are ripened. Rice should be harvested when 80-85 percent of
the grains turned yellow. The grain moisture content ideally is
between 20-25% MC. If the crop is too dry, when these are rewetted,
they break when milled resulting in low quality and low milling
recovery. The table below shows the different rice varieties and their
maturity date after planting.
Table of different rice varieties and their maturity period

Variety Maturity date Variety Maturity date
IR 36 110 IR 66 108
IR 42 135 BPIRi10 108
IR 64 113 PSBRc10 106
PSBRc 123 PSBRc 34 124
PSBRc 18 123 -130 PSBRc 28 111-118
PSBRc 82 110-117 NSICRc 112 111-118
NSICRc 122 121-128 PSBRc 84 111
PSBRc 78 111 PSBRc 80 112
PSBRc 88 116 Mestizo 107
In dry season harvest, an optimum time of harvest 28 - 35

days after heading gives best grain germination and head rice. In wet
season harvest, optimum time is 32 - 38 days after heading.
Methods of Harvesting Rice
1. Manual isthemethod of harvesting rice with the use of sickle

and scythe.
2. Mechanical isthemethod of harvesting rice with the use of a
reaper or combine harvesters.
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Whatever method is used in harvesting always take note of the
following:
 Harvest at the right time and moisture content (20-25% MC).

Too early harvesting results in difficulty in separating grains
from the panicle and immature grains from the head will be
ground during milling.
 Avoid delays in threshing after harvesting, within an overnight
that the harvested rice is stacked specially if it is wet, the grain
quality is affected.
 Use the proper machine in threshing. There are some
machines that allow lots of grain to go with the hay during
threshing.
 Clean the grain properly after threshing.
Harvesting could be done through the following:
1. Manual harvesting and stacking, followed by threshing and

cleaning by hand. This includes the use of traditional tools for
threshing such as racks, simple treadle threshers and animals
for trampling. This method has been a thing of the past due to
intensive farm mechanization.
2. Manual harvesting followed by threshing and cleaning with a
threshing machine. All threshing machine now includes a
simultaneous cleaning of the grains.
3. Mechanical harvesting using a rice reaper and threshing by a
threshing machine and by using a combine harvester. The
combine harvester will combine all operations: cutting,
handling, threshing ,and cleaning.
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Manual harvesting of rice
Photo Courtesy of Mr. Efrelito Jay M.Guittap, Faculty, College of Agriculture, CLSU
List of advantages and disadvantages of common harvesting

system
Method Description Advantages Disadvantages
1. Manual  Cutting,  Efficient  High labor cost, skill
harvesting and stacking,  Most effective dependent
threshing bundling, in lodged  Susceptible to grain
handling crop damage
and piling  Less weather  Winnowing/cleaning
by hand dependent necessary
 Threshing
by beating
 cleaning by
winnowing
2. Manual  Cutting and  More  Higher capital cost
harvesting and stacking by effective in  Dependency on
threshing/cleanin hand wet season availability of
g by machine  Threshing harvest, wet contractor
by machine crop  Less dependent on
conditions field size
 Higher
capacity than
manual
 Lower labor
requirements
3. Standard  Harvests,  High output,  Higher cost

combine harvest threshes, timelines  Less effective in
and cleans attained partially lodged crop
crop  Produces
mechanicall clean grain
y  Spread straw
 Transport back in the
harvested field, which
grains in will ensure a
convenient good source of
area. organic
material to
the farm.
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Note: Avoid burning of rice material wastes such as the hays, hulls,
and other materials. Farm wastes burning is regarded as one of the
big contributors to global warming.
Threshing
Given the high labor requirements of manual threshing, in

many countries, threshing of rice is now mechanized by use of small
stationary machine threshers. Stationary threshing is generally done
in the field or near or at the field side.
In many regions, machine threshers are owned by
individualswho offer custom operations to farmers. This requires that
farmers schedule harvesting dates depending on the availability of
the thresher. Many threshers are mounted on tractors to quickly
move from field to field. Some are still drawn by a carabao especially
on muddy areas.
Guidelines for Threshing
Timing of threshing is very essential. Ideally, threshing should

begin immediately after cutting . Immediate threshing reduces the
exposure of crops to insects, birds and rodents, disease, and molds.
Crops that are piled over a period of time generates heat that will
serve as an ideal medium for growth of molds, disease, and pests.
Piling for several days will lead to grain discoloration, germinated
grains, and spoilage.
1. After harvesting, thresh the rice immediately. Threshing is the
process of detaching and separating rice grains from the
panicle.
2. Threshing can be performed manually or mechanically. The
manual methods of threshing are treading by feet, flail treading
and beating stalks against tubs, threshing board, or racks.
3. In treading by feet, rice grains spread on the threshing floor is
trampled upon by human feet. The continuous treading action
174
of one person separate about 14 kg of grain from the straw in
one hour.
4. In animal treading the harvested rice is laid around a stake or
pole with the panicles toward the stake. A team of animals
(carabao, cow) is driven slowly around the stake to trample the
grain off the straw. The palay is raked occasionally until the
grain is completely threshed, and all the straw have been
removed. Many of the grains may be damaged due to the hard
hooves and heavy weight of the carabao.
5. In flail treading, grain separation is done by beating the paddy
with a stick or hinged device called flail.
6. Another method is through the impact of rice heads beaten
against a solid object (hampasan method). A simple way to do
this is to beat the rice panicles with a stick. The method can
thresh 20-60 kg of palay per person per hour.
7. One low-cost mechanical thresher you can use is the pedal-
powered model. It has a low initial cost and one worker can
thresh about 1-2 cavans per hour with this model.
8. Another low-cost model is the throw-in axial flow thresher.
This is portable, weighs about 100 kg and requires a 5-7
horsepower engine. It has a higher output of up to 600
kg/hour.
9. The most commonly used mechanical thresher are lightweight
which could be drawn by a carabao or a tractor in a muddy
field powered by a diesel engine and could finish threshing
harvest of 2 ½ hectare in one day, if it is dry, and 1 ½ hectare
if wet. Be sure to lay plastic sheet in the area to minimize grain
losses.
10.Using the combine harvester, it could finish harvesting and at
the
same time threshing with a minimum of 3 hectares per day.
175
Factors to consider in choosing the appropriate system of
threshing:
a. availability of labor
b. capital outlay of the farm
c. timeliness of harvesting
d. field layout and field accessibility (combine harvester requires a
certain field layout and access)
e. rice variety (some varieties are more prone to lodging)
f. demand for quality rice
g. demand for straw (some threshers damage the straw making it
less available).
Grain Cleaningis the removal of unwanted materials from the grain

such as straws, chaffs, unfilled grains, weed seeds, soil, rubbish, and
other impurities.
1. Clean the grains immediately after threshing. Cleaning is an

essential post-harvest operation since it affects storability and
milling quality of grains. Uncleaned grains are prone to
deterioration during storage.
2. In some mechanical threshers cleaning is carried out
simultaneously with threshing. However, in manual or animal
treading, further cleaning is necessary because the grain is
mixed with straw, chaff, dirt, stones, and other impurities.
3. The most common method of cleaning rice grains in the
Philippines is the use of winnowing basket (or Bilao).
Winnowing sieves called bithay, made either of wire mesh or
bamboo slats are also used for cleaning.
4. Another method is the use of hand operated winnower or
hunkoy. This gadget consists of a paddle-type fan mounted on
a wooden frame to direct air blasts against the grain or foreign
matter that falls from the hopper.
176
Importance of Cleaning Rice grain
1. Clean grain has higher market value.

2. Clean grain is easier to dry.
3. Clean grain has better storability.
4. It produces better quality of milled rice.
5. It reduces dockage at time of milling.
6. Seed cleaning will reduce susceptibility to diseases and
willimprove germination .
Methods of Cleaning
1. Winnowing. Lighter materials such as unfilled grains, chaffs,

weed seeds, and straw can be removed from the grain by using
a blower, air fan, or by wind. Recover only the heavier grains.
2. Screening/sifting.Using sifter or a net smaller materials such
as weed seeds, soils particles and stones can be removed by
sieving the grain through a smaller sized screen (1.4 mm or
less sieve opening).
3. Blowing.Using the thresher or mechanical blower to clean the
rice grains andusing its blower to remove all unfilled grains ,
weed seeds, and chaff.
177
Drying
In tropical country like ours grain drying is not so much a

problem. But in the advent of climate change, extreme weather
conditions often prevail. Stormy weather prevails even during harvest
season. This situation threatens the vulnerability of rice production.
A lot of harvest immediately could turn into a lower quality. After
harvest when the grain is re-wet high temperature occurs and
excessive grain moisture content causes deterioration of rice grain
.To ensure quality grains and to prevent spoilage, clean and properly
dry the harvested and threshed grains immediately. The approximate
moisture content of the crop at harvest time is 20-25%. The right
moisture content (MC) for storage is 14percent.
Importance of Drying Rice Grains
1. Improves the storability of grains

2. Obtains higher market value
3. Prevents pest infestation and damage caused by
microorganisms
4. Proper drying minimizes breakage or improve milling output
and quality
Methods of drying
1. Solar or sun-drying. Traditionally, this method has been used

by the farmer using nylon net and plastic sheets to sundry the
grains.It is the basis of majority of farmers then to schedule
their harvest due to scarcity of drying materials. With the fast
construction of concrete solar driers and concreting of farm to
market roads, sun drying is now a minimal problem. In solar
drying, spread the cleaned grains in a layer 2-4 cm thin on
various surfaces such as fish nets, canvases, threshing floors
or on pavement. Stir the grains regularly (30 min. interval) to
allow uniform drying. Dry grains under the sun for 1-2 days
frequently turning over the grains for uniform drying.
Traditionally, farmers determine the right moisture content by
biting the grain if it is brittle. This method usually results in a
lot of losses because grains were pulverized and thrown away
when vehicles pass.
2.
178
Sundrying of grains along the concrete farm to market road and using net.
3. Mechanical dryer. If harvest occurs during the rainy season,

when sun drying is not feasible, use a heated air dryer. Use
batch dryers, since these are relatively cheaper and easier to
operate. When using mechanical dryers, observe the
recommended drying air temperature by the manufacturer. If
using a mechanical dryer farmers should group themselves
and make a schedule to be able to meet the maximum capacity
of the dryer for more efficient and economical operation.
Dry rice grains 8-11 hours with the use of mechanical dryer
to obtain 14% moisture content for safe storage. Do not over
dry rice grain, if the grain is meant to be milled. Moreover, if
the grain is not allowed to cool after drying they are brittle and
will break easily if milled immediately. To obtain high milling
recovery, allow to temper overnight before milling.
Storing
Though majority of the farmers don’t store their whole produce,

it is a must to store a certain percentage for their own consumption.
Businessmen engaged in rice grain trading buy the farmers produce
and store the grains in large warehouses. Storing grains is to keep it
for future use. It is better to store it unmilled to maintain its quality
and palatability. Stored rice is affected by moisture, temperature,
insect pests and type of storage facilities. Moisture content greatly
affects the keeping quality of rice. High moisture during storage
179
generates heat which makes rice grains susceptible to insect pests
and molds as well as yellowing and discoloration. Mold growth in rice
causes loss of luster, bad odor, loss of viability, and the production of
mycotoxins, which poison animals and pose health hazard to people.
Reducing moisture content, however, is not sufficient to guarantee
long and safe storage, because rice absorbs or gives off moisture
depending upon the temperature and relative humidity in the storage
area. Thus, suitable containers and structures should be used. In
order to prevent heavy losses during storing, here are the guidelines
to follow:
1. After drying the rice grains, store them properly if you are not
going to sell immediately. Safe storage involves the
preservation of the quality and quantity of grain for future use.
Thus, protect your harvest from bad weather, pests,
microorganisms, chemicals, moisture, and other types of
contamination.
2. Clean sacks before use to remove insect pests.
3. Do not stack the sacks of rice on a concrete floor, it will
accumulate moisture. Use a stacking tray made of wood.
4. Separate old and new grain stocks.
5. Separate and mark different varieties by storing them in
different sacks. Handle sacks with care to avoid damage and
spillage.
6. Cover the stacked bags of rice with plastic sheet or other
covering materials.
7. Clean bodega/warehouse prior to new grain storage and
maintain cleanliness of the surroundings to discourage
rodents’ infestation.
8. Visit the storage area regularly to observe any grain damage,
changes in grain temperature, increase in moisture content,
and any indication of grain deterioration.
9. Avoid storing fertilizer and insecticides near the rice stock to
ensure safety and maintain market quality.
10. Make use of a bait for rodents if necessary.
180
Milling
It is one of the thriving rice related business. Rice milling is the

removal of hulls and bran from rice grains to produce polished or
white rice ready for human consumption. The rice bran is a very
important ingredient in feed formulation for animal production. The
farmers utilize it as a direct feed to their farm animals. The rice hull
is being used as a good substitute for firewood in cooking.
Depending upon the equipment used, milling operation
involves cleaning, hulling, grain separation, whitening or polishing,
and to some extent grading.
There are three types of milling in the country under the
introduced technology: the kiskisan, the cono and the combination of
rubber-roll-huller and horizontal whitener. Additional improvement
with the machinery is the attachment of stoner to remove small
pebbles being mixed to the grains during drying. Before, you need to
transport your rice grains to the nearest rice mill to avail its services.
Now with the proliferation of the travelling rice mill, they provide the
services to the doorsteps of their customers.
To obtain high milling recovery, observe the following:
1. Clean and dry grains immediately after harvest. Allow to

temper overnight or longer before milling to minimize grain
breakage.
2. Do not mix different varieties. Mixed varieties adversely affect
the performance of the mill.
Health and Safety Precautions During Harvesting and other Post

Harvest Activities
Practicing safety precautions will save lives and suffering.
181
Manual Harvesting
When cutting crop with a sickle, always hold the stems with
thumb pointing upward, away from the sickle/scythe. Be extra
careful in pulling the scythe to prevent injury. Always have a piece of
long sleeved clean cloth, hat, and sunglass, as protections from
excessive heat of the sun
Machine Threshing
1. Become familiar with the machine before the first operation.

Read the manual that came with the machine.
2. Do the pre-operational check-up of the machine before
starting the engine.
3. Do not wear loose clothing that may be picked up by moving
parts.
4. While operating, keep all shields and guards in place
5. Never leave the thresher unattended while the engine is
running. Keep children away from the machine. Keep hands
and feet away from the machine and its moving parts.
6. Do not fill the tank while the engine is moving.
7. Keep all flammable materials (including dry straw) away from
the engine.
8. Do not oil, grease, or adjust the machine during operation.
Wait until all moving parts have stopped before servicing.
9. Do not operate machine with loose peg teeth, bolts and nuts.
Loose peg teeth may be ejected at high speeds, causing injury
to operators and damage to the thresher.
10. Never remove accumulated straw inside the machine during
operation.
11. Never extend hands or feet into the feed opening of the
thresher.
12. Never operate your machine in a closed shed or garage.
Exhaust fumes are dangerous to your health.
13. Keep a first-aid kit at hand.
14. Tie up long hair to prevent entangling.
15. Do not wear necklace or other garments that may be wrapped
into moving parts of the machine.
Combine Harvesting
1. Review the manuals that came with the harvester. Understand

the controls before operating.
182
2. Do the operational check-up before operating.
3. When operating around machinery, wear work clothes that fit
and have no loose ends.
4. Do not allow anyone to climb onto the machine while it is in
motion.
5. Keep children at a safe distance from the machine.
6. Do not operate when very tired. Change operators during the
day.
7. Always have a fire extinguisher at hand on engine-operated
equipment.
8. Ensure that the fuel system has no leaks.
9. While refueling, stop the engine and do not smoke.
 Harvesting is the process of collecting mature rice crop from

the field.
 Threshing is the process of separating rice grain from the
panicle.
 The maturity indices of rice are: a) 80-85% of the grains are
straw colored b) grains have 20-25% moisture content of the
grain c) based on maturity date
 Methods of harvesting are manual or mechanical.
 The choice of selecting the method in threshing depends upon
the availability of labor, capital outlay of the farm, time of
harvesting, field layout, demand for quality, and demand for
straw.
 Observe the safety measures in harvesting, threshing, and
milling.
 Clean rice is easier to dry.
 Clean rice when properly dried to improve the storability.
 Clean and properly dried rice grains have higher market value.
 Clean and properly dried rice grains obtain good milling
quality.
 Store rice grain for future use.
 Observe safety precautions when using chemicals, especially in
the control of pests in the storage barn.
 The moisture content of rice grains for storage is 14 percent.
 Sundrying can be done 1-2 days (fair weather) or 8-11 hours if
mechanical dryer is used.
Process
183
Activity #1
Prepare your materials, proceed to the farm, and identify

which area is ready for harvest. In your assigned area demonstrate
how to properly harvest using scythe and a reaper. Stack the
harvested rice and demonstrate threshing and drying.
Activity #2
Based on your field experience, your understanding on the

module and enhanced by your extensive research on Harvesting and
other post-harvest activities, realign your understanding by
preparing a power point presentation on minimizing
postharvestlosses in rice production this will be reported and
discussed in the class for possible suggestions for refinement.
Transfer
Activity #3
Assume the personality and character of an expert agriculture

technician who has a strong advocacy on minimizing
postharvestlosses in rice production to improve farmer’s income.
Organize a farmer’s educational forum in your locality and present in
a convincing manner your refined/improved presentation on
minimizing postharvestloses.
184
Post-assessment
Answer the following questions. Write the letter of your answer on

your answer sheet.
1. Which of the following does not belong to the maturity indices

of rice?
a. Based on maturity period.
b. Grains have 20-25% moisture content.
c. Grains are firm and brittle.
d. 80-85% of the grains are straw colored.
2. Which are the four basic operations in harvesting?

a. Cutting, handling, threshing, and cleaning
b. Cutting, stacking, drying, storing
c. Cutting, threshing, cleaning, storing
d. Stacking, threshing, cleaning, storing
3. What is the appropriate material needed for harvesting a ½ ha.

rice field for proper timing?
a. Combine harvester
b. Header pick up
c. Stick
d. Scythe
4. What is the most effective method of harvesting and threshing

lodged rice crop?
a. Combined harvester
b. Manual harvesting and threshing
c. Manual harvesting and threshing by machine
d. Reaper and thresher
5. Choosing an appropriate system for threshing require the

following factors except
a. availability of labor.
b. demand for hay and straw.
c. field layout.
d. variety of rice.
185
6. Which of the following materials is not needed in cleaning and
drying rice grains?
a. Blower
b. Canvas and winnowing basket
c. Sickle and reaper
d. 1.5 mm fish net and stirrer
7. Which is the most widely used system of drying rice grain in

the Philippines?
a. Air drier
b. Mechanical dryer
c. Solar dryer
d. None of the above
8. What is the standard moisture content of rice to be stored?

a. 14% c. 18-22%
b. 18% d. 20-25%
9. Below are guides in storingexcept one. Which is it?

a. Observe good housekeeping before storing in bodega
b. Separate the old from new harvest when piling
c. Store fertilizer near pile of rice grain
d. Store rice grain after drying
10. Which is a more economical and practical way of drying rice

grains?
a. Air drying
b. Mechanical drying
c. Solar drying
d. None of the above
B. Provide the information being asked.

1. What are the materials needed in harvesting and threshing
rice?
2. What should you remember when cutting crop with a scythe?
3. Why is drying important before storing?
4. How can you determine the proper moisture (14%) content of
rice grain for storing?
RESOURCES
1. PPE
2. Sickle/Scythe
3. Rack and stick
4. Canvas
5. Winnower
186
6. Sacks
7. Stirrer
8. Tying material
9. Solar dryer (if available)
10. Thresher
Glossary of Terms
Harvesting - the process of cutting and collecting the mature

rice crop
Threshing - the process of separating rice grains from the
panicle
Drying - the reduction of moisture content from newly
harvested
Rice grain to a desired moisture content.
Storing - the process of keeping the grains for future use.
Milling - the removal of hulls and bran from rice grain to
produce
polished or white rice
MC – moisture content, the condition of dryness of a grain
LESSON XI
RECORD KEEPING
187
Production records are important in farm crop production
since farmers base many of their everyday decisions on costs of
expenses of labor, materials, and others. The lesson will allow you to
learn the rudiments of record keeping in farm management. It will
teach you how to prepare cost analysis especially in rice farming.
You will learn this within ten days
1. Discuss the importance of record keeping in crop production

2. Enumerate the steps in record keeping
3. Prepare a record book in rice production
4. Explain Cost analysis in field crop production
5. Prepare cost analysis in producing crops
Pre-assessment
Let us try to assess your readiness of the subject matter you

are about to read by taking the test below.
A. Direction: Choose the best answer and write the letter in your
activity notebook.
_____1. What record is kept by the farmer that shows the budget of
the project?
a. Cash
b. Production
c. Sales
d. Stock
_____2. What record tells the farmer how much she/he gained in the
venture?
a. Cash
b. Cost and profit
c. Sales
d. Stock
188
_____3. What can be found in the production record report?
a. Expenses paid
b. Profit earned
c. Miscellaneous expenses
d. Manpower needed
_____4. Which record shows the supplies and materials needed for
allactivities in the farm?
a. Cash
b. Production
c. Sales
d. Stock
_____5. Which form shows the profit or return of investment in farm

projects?
a. Cash
b. Post and profit
c. Production
d. Stock
B. What is the importance of farm record keeping?
C. What are the different forms prepared in the farm?
Know
Record Keeping and Cost Analysis
Importance of Record Keeping
Record keeping is very important in any venture especially in

agricultural enterprise. It provides substantial information important
189
in decision-making. Data gathered from farm records also help in
planning and budget preparation. It is a source of data in obtaining
credit, insurance, and in preparing tax returns and reports required
by the government. It is also useful in marketing farm produce and
in other farming activities. Farm records determine the value of the
project. Agricultural managers use them as collaterals in obtaining
loans from banks and other financing entities. Or if the owner wants
to sell the farm, this could be used as document in presenting the
performance of the farm to would be buyers.
To facilitate effective record management, the following records
can be kept.
1. Cash records. This is a record of the cash accounts in a project.
It can be seen in one record or this may be a special cash record
wherein the cash received journal and cash payments journal are
separately recorded transactions.
Sample Combined Cash Record
Cash Received Cash Paid
Date Amount Receip Remarks Amount Receipt Remark
t No. No. s
Marc P8,000.00 091341 Sale of 10 P4,400.00 011231 Payment

h 2, 2 cavans of 1 for 8
2014 palay @ sacks of
P800/cava 14-14-14
fertilizers
n
@
P550/ba
g (50k)
Marc
P12,000.00 P3,400.00 Payment
h 10,
2014 087761 Sale of 12 088712 for 4
1 cavans of 3 liters of
milled rice pesticide
@ s
P1,000.00
at 50kg/
sack
Tota P20,000.0 P7,800.0
l 0 0
2. Farm sales record. This is used to record all sales in rice

production. There are two kinds of farm sales record: general and the
classified.
The general form has only one amount column where the value
of farm produce sold is recorded. The other columns are for the other
pertinent information such as date, unit, description, and unit value.
Date Description Quantity Unit Unit Total
Value Value
190
P P
March 2 rice 50 cavans P 800.00 P40,000.00
March 3 glutinous 5 cavans 1,000.00 5,000.00
The classified farm sales record contains special columns for

the main product of the farm stock record.
3. Stock record. This record shows the stock of supplies and

materials needed by the farm for all farming activities, especially in
large-scale production.
Aside from the date item columns, the stock record has three
main columns the received column, the issued column, and the
balance column. The received column has three sub columns:
quantity, unit price, and the total amount of the materials received.
The issue column shows the quantity used while the balance column
shows the materials or supplies which are unused. The stock record
is useful in determining how much supplies and materials are
needed per cropping .
Here is an example of stock record.

Date Item Quantity Unit Total Issued/Used Balance
Value Value Quantity Unused
Quantity
Mar. Fertilizer 8 bags P800/bag P6,400.00 4 4
3 Herbicide 2 bottles P1,200/b P2,400.00 1 1
Mar.
8
5. Production record. This record determines the annual

profitability of a farm enterprise. It lists the different crops
grown in the farm during the whole year, the amount spent for
the production, the total sales, the remaining stock, and the
net income. This record summarizes the performance of the
farm in each year. It can be used by the farmer in determining
which crop is performing well or which is not. It could be the
basis of the farmer in deciding what crop has to be maintained
or which one is supposed to be changed.
Cropping Description Cost of Total Sales Remaining Net Income

season of the Production stock
commodity
January to Pepper P3,500.00 P10,500.00 500 grams P7,000.00
April
May to Rice P5,000.00 P22,000.00 250 grams P17,000.00
191
October
November Beans P2,000.00 P8,000.00 90 grams P6,000.00
to
December
Total P10,500.00 P40,500.00 P30,000.00
From the sample above, it may be noted that the total annual
income of the farm for that year gained P30,000.00. However, the
amount does not include its remaining stocks.
3. Cost and Profit Analysis. This record tells the farmer how
much profit he/she will gain for the project undertaken. It
contains a list of all the farming activities that were done in a
season and the expenses incurred per farming activity. It also
indicates the cost of supplies and materials used for the
cropping season. The cost and return analysis helps the farmer
get the total cost of production and estimate the net return
he/she will gain depending on the crop yield or the mode of
production.
The following table shows a sample cost and return analysis in

rice production for one-hectare lowland and irrigated rice.
Method of planting: Transplanting (Wet Season)

Variety: HYV
Seeds : 2 bags certified seeds at P1,200.00/sack
Soil condition : High/Medium NPK (Soil Test Results)( RR= 68-
28-45)
Item Labor Cost of Labor Cost of No. of Days Amount

Man/Day (8 Man & Animal Req. at 8
hrs) P /Day (8hrs) hrs./day
1.Land Preparation
Seed and seedbed P200 2 P 400.00

preparation
Wetbed P300 .5 P 150.00
Plowing P300 10 P3,000.00
Harrowing and
Leveling P300 8 P2,400.00
Repair and Dike
Cleaning P200 4 persons 800.00
Sub total P6,750.00
192
2. Crop Management
Sowing and Care P200 2 persons P 400.00
of seedlings
Pulling and P200 4 persons
bundling seedlings P 800.00
Transplanting P200
Weeding (Manual) P200 15 persons P3,000.00
Irrigation 5 persons P1,000.00
Application of P200
herbicides 1 person 200.00
Application of P200 4 persons 800.00
insecticides
Application of P200
Fertilizers (Basal and
4 persons 800.00
Sidedressing
Sub total P7,000.00
3. Other Major
Operations
Harvesting, contract 4,500/ha P4,500.00
threshing, 7 cavan/ha @ P14.00/kg 4,900.00.
winnowing, and
hauling (contractual @5/cavan 550.00
basis)
Drying and hauling @5/cavan @ 110 cavans/ha 550.00
Sub total P10,500.00
Agricultural Inputs
Herbicides Machete 1 liter @ P 680.00

P680.00
Insecticides Karate 1 liter @ P1,020.00
P1,020/liter
Cymbush 0.5 liter @
P850/liter
Fertilizers 4 bags T14 @ 425.00
P1,100.00/b
87 kgs. 46-0-0
@ P1,000/bag (1 4,400.00
bag= 50kg.)
28 kgs. 0-0-60 @ 1,740.50
P750/bag
420.00
Sub total P8,685.50
Assumption: Average yield per hectare = 5.5 metric tons or

110cavans. Price of palay is estimated at P14.00 per kilogram
Total expenses = P35,335.00
193
Total Income = P77,000.00
Net Income = P41,665.00
ROI (return of investment) =117.91%
(Net income/total cost of production x 100)
Process
Answer the following

1. What is the importance of keeping farm records?
2. What are the different parts of the farm records?
3. How do you compute the ROI or return of investment of your
entrepreneurial activity?
Do the following activities

Activity 1
Visit a nearby farm where rice is the main crop. Interview the
farmer how/he/she prepares farm records to know the cost and
profit in farm crop production.
Report the outcome of the interview in class.
Activity 2
Keep and maintain farm records of your school farm project.
Follow the sample given in this material as your guide.
Transfer
A. Interview a rice farmer in your locality. Prepare a cost and

return analysis of the project. Ask her/him all the necessary details
194
on the part of the record. Present the output in your class.
B. Visit a nearby farm and interview the farmer. Prepare a production
record of the cropping season. Follow the format below and report
your findings to the class
Cropping Description Cost of Total Remaining Net

season of the Production Sales stock Income
commodity
Post-assessment
A Why is record keeping important in farm crop production?

B. Enumerate the different farm records needed in farm project.
C. Visit a nearby farm project and prepare a cost and return analysis
of the project.
Farm record is important to the farmer since it provides

valuable information regarding the financial status of the farm
enterprise. It will tell everyone the picture of the project whether it is
gaining or losing.
REFERENCES
CBLM Year 3
Technology and Home Economics III
PHILRICE, Palay Check
Crop Establishment_PhilRice-IRRI RSSP.ppsx
www.pinoyrkb.com
195
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10

Technology & Livelihood Education

Published by the Department of Education

Development Team of the Teaching Guide

WHAT IS THIS MODULE ALL ABOUT

Personal Entrepreneurial Competencies (PECS)

WHAT IS THIS LESSON ALL ABOUT

Market and Environment

WHAT IS THIS LESSON ALL ABOUT

MODULE II- Agricultural Crop Work (Rice Production)

WHAT IS THIS MODULE ALL ABOUT

Preparationof materials, tools, and equipment for

WHAT IS THIS LESSON ALL ABOUT

Site Selection and Soil analysis

WHAT IS THIS LESSON ALL ABOUT

Land preparation (Irrigated/rainfed)

WHAT IS THIS LESSON ALL ABOUT

WHAT IS THIS LESSON ALL ABOUT

WHAT IS THIS LESSON ALL ABOUT

WHAT IS THIS LESSON ALL ABOUT

WHAT IS THIS LESSON ALL ABOUT

WHAT IS THIS LESSON ALL ABOUT

WHAT IS THIS LESSON ALL ABOUT

Harvesting , Threshing , Drying, Storing and Milling

Marketing, and Keeping Farm Records and Accounts

WHAT IS THIS LESSON ALL ABOUT

Personal Entrepreneurial Competencies (PECs)

Content Standards Performance Standards

The learner demonstrates The learner independently creates a

Time Allotment4 hours

- identify areas for improvement, development and growth;

As part of your initial activity, you will be challenged to testyour knowledge

Direction: Match the entrepreneurial competencies in column A with their

Task 2: Guide Questions

A. Explain why entrepreneurial activities are important to social development

LEARNING GOALS AND TARGET

Goals and Learning

Figure 1: Strategic process to achieve the objectives of this module.

READING RESOURCES AND INSTRUCTIONAL ACTIVITIES

Task 3: Group Activity

Direction: Answer the following guide questions on a separate sheet of paper.

1. Explain the importance of assessing one’s PECs before engaging in a

3. What are the desirable personal characteristics, attributes, lifestyles, skills,

4. Why is there a need to assess one’s PECs in terms of characteristics,

5. What is the significance of evaluating PECs of a successful entrepreneur?

Here is an example of how a successful practitioner behaves. You can

REBECCA C. TUBONGBANUA: WOMAN FARMER-SCIENTIST

Rebecca Tubongbanuais a successful agri-entrepreneur from San

She put up an agri-business firm-the McNester, which caters to

Tagbanua was elected as President of the Guimaras, Producers and

The entrepreneurial competencies refer to the important characteristics

Below are few important characteristics/traits/attributes of a

 Hardworking: One of the important characteristics of a good

 Self-confident: Entrepreneurs have confidence in their own ability

 Discipline: Successful entrepreneurs always stick to the plan and

 Committed:A good entrepreneur accepts full responsibility in all

 Ability to accept change: Nothing is permanent but change.

 Creative: An entrepreneur should be creative and innovative to stay

 Has the Initiative: An entrepreneur takes the initiative. He assumes

 Profit-Oriented: A person entersthe world of business to generate

Listed below are the important skills of a successful entrepreneur.

 Planner: Planning is a strategic thinking and setting of goals to

 People Skills: are skills which are very important in order to be