Lesson 3

OCCUPATIONAL HEALTH AND SAFETY PROCEDURES IN AGRICULTURE AND FISHERY ARTS

At the end of the lesson, the students should be able to;

1. Identify hazards and risks

1.1. Observing safety work habits in the work place
1.2. Preventing the hazards in the workplace
2. Evaluate hazards and risks
2.1. Identify work hazards in the workplace
2.2. Make a plan of action for the identified hazards
3. Control hazards and risks
3.1. Demonstrate the use of PPEs in the workplace
3.1. Enumerate the benefits of observing safety procedure in the workplace

Definition of Terms
Cleaning – the act or process of removing dirt from tools, containers and farm facilities.
Disinfection chemicals – refers to the chemical used in cleaning which has the ability to kill microorganisms
especially pathogens.
Health – a sound state of the body and mind of the workers that enable him or her to perform the job normally
Occupational safety – the practices related to production and work process
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
Sharpening – the process of thinning the edge of the tools like knife, pruning shears, hedge, shears, etc

Potential Hazards and Risks

Agriculture and fishery arts is fraught with potential hazards and risks which are categorized into
occupational, environmental, food safety and public health. Workplace hazards is a major cause of accident,
injury, or harm to a worker who performs such task. Additional research on occupational safety and health is
needed to increase of job hazards, rates of injury and illness, differences between subpopulations, and
develop and evaluate various types of interventions that can prevent or reduce the severity of workplace
injuries and illnesses.

In this lesson, we are going to identify the major hazards and risks associated with the agri-fishery
industry and proffered strategies for their management and control. Agri-fishery stakeholders should therefore
ensure that guidelines and policies which promote and environmentally friendly and sustainable industry are
instituted and enforced.

It is important to distinguish hazard, risk and exposure when undertaking risk management.
● Hazard is the potential for harm, or adverse effect on an employee’s health. Anything which may cause
injury or ill health to anyone at or near a workplace is a hazard.
● Risk is the likelihood that a hazard will cause injury or ill health to anyone at or near a workplace. The
level of risk increases with the severity of the hazard and the duration and frequency of exposure.
● Exposure occurs when a person comes into contact with a hazard.
Types of hazard
Hazard are classified into five different types. They are;
1. Physical – includes floors, stairs, work platforms, steps, ladders, fire falling objects, slippery surfaces,
manual handling (lifting, pushing, pulling), excessively loud and prolonged noise, vibration, heat and
cold, radiation, poor lighting, ventilation, air quality.
2. Mechanical and/or electrical – includes electricity, machinery, equipment, pressure vessels, dangerous
goods, fork lifts, cranes, hoists
3. Chemical – includes chemical substances such as acids or poisons and those that could lead to fire or
explosion, like pesticides, herbicides, cleaning agents, dusts and fumes form various processes such
as welding.
4. Biological – includes bacteria, viruses, mold, mildew, insects, vermin, animals
5. Psychosocial environment – includes workplace stressors arising from a variety of sources.

Farm emergency procedures regarding safety working environment

1. Identify the potential emergencies.
The emergencies that may occur on a crop production farm could include:
a. Fire
b. Flood
c. Typhoon
 d. Machinery entrapment
e. Electrical shock
f. Snake or spider bite
g. Chemical exposure
h. Injuries
i. Illness and accidents
j. Drowning
2. Provide emergency facilities appropriate for the sorts of emergencies that might occur on the farm (e.g.
deluge showers, eye washes, firefighting equipment, first aid kits).
3. Make sure that the correct equipment is available to contain and handle any chemical or other
dangerous materials spills that might happen.
4. To help minimize the risk of personal injury or property damage in the event of an emergency, people
working on and visiting the farm need to know and understand the emergency procedures and their
responsibilities.
5. Instruct everyone working on the farm in the emergency response procedures
6. Everyone should know the location of fire alarms, fire extinguishers and first aid kits; how and where to
contact emergency services; and where to safely assemble in the event of an emergency.
The following factors may increase risk of injury or illness for farm workers:
1. Age – injury rates are highest among children age 15 and under and adults over 65.
2. Equipment and Machinery – most farm accidents and fatalities involve machinery. Proper machine
guarding and doing equipment maintenance according to manufacturer’s recommendations can help
prevent accidents.

Farm Works that involve using Chemicals and Hazardous Tools and Equipment
1. Spraying Chemicals
Many different chemicals are used on a farm including pesticides. These chemicals are used to fertilize
and control pests such as insects, weeds mollusk, etc. Most of these chemicals are applied by
spraying.
Examples of chemical hazards:
● Spraying in a strong wind and the spray drifting over a dam or the farm house.
● Washing spray equipment and the water running into open drains, collecting in puddles, or
running into stockyards or dams.
● Containers or chemicals left lying around. Empty containers lying in a heap.
Some ways you can reduce the risk of hazards from chemicals are:
● Use personal protective equipment such as respirators, waterproof clothes, rubber gloves and
waterproof footwear.
● Make sure chemicals are safely stored and cupboards locked.
● Never spray chemicals on days when there is a high wind.
● Know first aid procedures.
● Keep a list of all hazardous substances used on the farm.
Safe use of chemicals
● Consider if a chemical substance is really needed.
● Eliminate a hazardous substance, or if that is not possible, substitute it with less hazardous one.
● Safe work practices or personal protective equipment should be used
● Keep records of farm chemicals.
2. Land preparation Using Tractor
a. Victims fall off or are thrown from the tractor
b. Run over by either the tractor or an implement being towed, or both
c. Overturn
Safety Reminders
● Tractors are not passenger vehicles
● Use seat belts when driving tractors
● ROPS will protect the operator from serious injuries
Causes of run over accidents
● Sudden stops
● Driving over holes, stumps and debris, or a sharp turn
How to prevent runover
● Never allow riders on tractors
● Discuss with family members and farm workers the potential risks of riding tractor
● It’s also helpful to post ‘no riders’ decals on all tractors to remind others about the policy
● Use or provide other vehicles that allow passengers, such as trucks or cars, when transportation
is needed to fields or remote work sites.
Possible Hazards in Aquaculture Industry
1. Physical – Farm hand and other workers in aquaculture industry are susceptible to many injuries in the
course of their work. The fish farmers in the informal sector are more vulnerable because they may not
appreciate the problems that can be solved or mitigated through occupational safety and health.
● Noise – Feedmill workers are exposed to excessive noise that may result to hearing defects,
hearing loss and mental fatique.
 ● Injuries – farmers/workers may be exposed to injuries like sting from fish spines when handling
without appropriate safety devices. It may cause severe pains and can result to tetanus infection
or witlow.
● Cuts, sprain, fracture, etc. – Sharp implements/objects such as knives, oyster shells, fall and
other predisposing factors can cause these injuries.
● Occupational asthma and rhinitis – Feedmill workers are at risk of contracting these diseases.
● Snake bites, crab clawing and bites from fish (such as tiger fish, snappers, etc.) are hazards
workers in earthen pond fish farms are exposed to especially when they are not using
appropriate protective gear.
● Mechanical injuries – these are associated with laboratories and processing plants.
2. Chemical – aquaculture practitioners are exposed to chemical hazards through the following routes;
● Constant use of chemicals – this includes inorganic fertilizers which are used extensively in
enriching fish ponds. Others are lime, pesticides, formaldehyde, etc. Some of these are caustic
and can cause severe burns or skin irritation resulting in severe cases of occupational
dermatitis.
● Acute and chronic pollution of water ways – pesticides, oil spills, and other xenobiotics can
pollute ponds and water sources which can also pose risks of workers that work in such farms.
● Flocculants – these are applied to ponds to precipitate suspended clay particles. Ex; aluminum
sulfate, calcium sulfate.
● Disinfectants – these are used to disinfect equipment and holding units. Ex; formalin
hypochlorite.
3. Biological – these include parasitic infestation and pathogenic infections
● Parasites – includes leeches in ponds which attack individuals that the wade unprotected.
● Pathogens – Risk of fungal and other pathogenic infections such as vibrio has a high likelihood
in intensively manured ponds.

Food safety and Public Health Hazards

Agricultural and Aquaculture products like other foods have hazards that may adversely affect the
consumer’s health. The production system also presents risks to public health. The major health risks of
agricultural and aquaculture products are biological and chemical especially for the organisms produced in
waste water or water receiving animal and human wastes and also with vegetable where there may be
excessive use of pesticides, fungicides and inorganic fertilizers. Animals for meat production are also pumped
with different antibiotics, vitamins and other chemicals just to boast their growth which is not good for human
consumption.
Some chemical products used in agriculture and aquaculture are considered hazardous in terms of
food safety. These includes chemical fertilizers, lime, flocculants, algicides, disinfectants, chemotherapeutants,
pesticides, fungicides, weedicides, etc. Some of these compounds may be biomagnified in the animal tissue
and so consumers are at risk of intoxication with the chemicals.

PERSONAL HYGIENE AND GOOD GROOMING

GMP Requirements on Personal Hygiene

1. Health Status. People known, or suspected, to be suffering from, or to be a carrier of a disease should not
be allowed to enter any food handling area. It is a likely that they could contaminate food. Any person so
affected should immediately report illness or symptoms of illness to the management. Medical examination of a
food handler should be carried out, if clinically or epidemiologically indicated.

2. Illnesses and Injuries. The following conditions should be reported to the management so that any afflicted
persons need to subject themselves to medical examination and be excluded from handling food.

a. Diseases of the respiratory tract, such as common cold, sore throat, pneumonia, scarlet fever, tuberculosis,
and trench mouth. Respiratory tract infections spread microorganisms such as staphylococci, which are
indigenous to portions of the respiratory tract.

b. Intestinal disorders, such as dysentery, typhoid fever and infectious hepatitis. People suffering from
intestinal disorders usually shed a lot of intestinal bacteria such as Shigella, Salmonella, etc. which may be
transmitted to food by dirty hands. A person suffering from salmonellosis for example, may shed as many as
10 cells per gram of feces, during illness (ICMSF,1988).

c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil, scabies and severe rashes. The
usual sites for harboring staphylococci are cuts, burns, abrasion, and pustular lesions. When infected persons
handle food, the hazard of passing staphylococci from skin surfaces to food increases. Pre employment
physical examination is usually required for every person intending to work in a food plant in order to establish
freedom from above diseases.
3. Personal Cleanliness. Food handlers should maintain a high degree of personal cleanliness. They should
wear suitable protective clothing, head covering, gloves, facial masks, and footwear. Suitable waterproof
dressing should cover cuts and wounds, wherein personnel are permitted to continue working.

Processor’s Outfit as Part of Personal Hygiene

Apron

Hairnet

Hand Towels

Gloves

Hand Washing

Personnel should always wash their hands when personal cleanliness may affect food safety, as shown in the
following practices:
a. At the start of food handling activities.
b. Immediately after using the toilet
c. After handling raw food or any contaminated material, where this could result in the contamination of other
food items. They should avoid handling ready to- eat food when unsure of cleanliness in the process of
preparing it.

Personal Behavior or Habits

People engaged in food handling activities should refrain from behavior that
could result in food contamination, such as the following:

d. Smoking
e. Spitting
f. Chewing or eating
g. Sneezing or coughing over unprotected food

Control hazards and risks

Using protective Safety Equipment

Personal Protective Equipment (PPE)

Personal protective equipment (PPE) can reduce the number and severity of farm work related
injuries and illnesses. Personal protective equipment not only helps protect people but also improves
productivity and profits. Farmers can share in these benefits by using the appropriate protective
equipment for themselves, family members and employees when the job and its potential hazards call
for it.
Protect your head with a hard hat when performing construction work, trimming trees, repairing machinery, and
doing other jobs with head injury risks. Use a sun safety hat (one with a wide brim and neck protection) to
assist in the prevention of skin cancer.

Protect your vision with appropriate safety eyewear (safety glasses, goggles, face-shields) when applying
pesticides, fertilizers, working in the shop, or in heavy dust conditions.

Protect your hearing with acoustic earmuffs or plugs when operating noisy equipment such as grain dryers,
feed grinders, older tractors, chain saws, etc.

Protect your lungs with the correct respiratory equipment (dust masks, cartridge respirators, gas masks, air
pacts) when working in dusty or moldy conditions, spray painting, applying chemicals, working in bins, tanks,
silos, and manure storage places.

Strategies for Management and Control of Hazards and Risks

The principle of controlling hazards in aquaculture will include the identification of hazards, control of
the hazard and monitoring of the effectiveness of the controls. In this lesson, control and measure to reduce or
minimize Agri-fishery Arts risks would be proffered. As always been stated, ignorance on the part of the
workers and the apathy of employers and government agencies to their plight have caused preventable
fatalities.
Production of safe foods from agri-fishery is, therefore, the shared responsibilities of government,
industry and consumers, each having an important role to play in the protection of human health. Action at all
levels is required for the development of regulations and the provision of resources for enforcement of
education and training in, and research on, responsible practices of agri-fishery arts.

Recommendations as follows:
● On employment, workers should be well-instructed and trained on the associated risks and hazards of
their vocation. There should be re-orientation of old staff so as to inculcate safety consciousness.
● Personal protective gear should be provided for all categories of staff. The use of such gear should be
strictly enforced to reduce risks of accidents or other workplace hazards.
● Laboratory workers and other staff using chemicals should be subjected to regular medical checks for
early detection of any adverse impact of chemical intoxication.
● There should be the provision of first aid kits at all workplace and adequate instructions on their usage.
● Proper records of agri-fishery – related hazards should be kept (and updated) so as to create
awareness of the existence of such. This will serve as an advance preventive or precautionary measure
● Specialist occupational medical clinical service with access to specialized diagnostic and management
resource should be established. This service would provide diagnosis and management of occupational
diseases and would also serve as quick intervention.
● Governments need to put in place proactive policies and legislation that will envisage problem and
institute preventive measures. Enforcement of these measures is imperative.
 ● Guidelines should be provided by relevant stakeholders on how to achieve a basic level of
environmental protection within the vicinity of farms.
● To develop appropriate food safety controls, a proper understanding of the association between
reduction in hazards associated with food and reduction in risk to consumers is of central importance.
● An integrated approach involving the health education, vector control and selective population
chemotherapy should be adopted to address parasite problems.
● Indiscriminate and unregulated use of chemicals and therapeutics should be discouraged so as to pto
protect the ecosystem and public health.

Benefits of a Safe and Healthy Work Environment -

● It goes without saying that the safer the work environment, the more productive it is. Productive
employees are an asset to all companies. For instance, productive employees can produce more
output in less time, reducing operational costs for a company.
● Workplace safety promotes the wellness of employees and employers alike. Better safety equates to
better health. Healthier employees do tasks more efficiently and they are happier in general.
● There are very few accidents in a safe working environment. This results in less downtime for safety
investigations and reduces costs for worker’s compensation. This also reduces the time needed for
employees to heal from injuries.
● Damage to farm equipment creates costs for replacement and repair. Avoiding workplace injuries and
damage to farm equipment will incur fewer expenses and increase profit.
● If employers are concerned about the safety of their employees, the employees are more confident and
comfortable in general. Also, absenteeism rates drop and employees are more focused on doing their
tasks.
Hazards and risks have the potential of affecting people and all human activities have this inherent
capacity. Agrifishery is no exception. However, available information is largely on hazards and risks in
developed countries. Unfortunately, most of us almost all the time have tended to ignore safety precautionary
measures/policies. This has resulted in some accidents, sickness and even unregulated agri-fishery with the
attendant adverse impact. It is our view that agri-fishery stakeholders should work in unison to provide
guideline and policies that would promote an environmentally friendly and sustainable industry.

D
Conduct Hazard Report

We are in a pandemic situation so we are not supposed to go out without important reason or conduct
visitations in any farms or business establishment since you are below 21 years old. Instead, try to read the
instructions below.

Instructions:

1. Observe your home surroundings

2. List all the possible hazard observed
3. Identity persons who are at risk with these hazards
4. Suggest or make any possible solution to reduce or eliminate the risk. Please don’t just take this for
granter, it is your own safe and your family members too.
5. Report your findings to your teacher and classmates. (use the table below)

HAZARD REPORT

Possible Hazard Persons who are Suggested possible solution

at risk
1. Spraying All family members Store and keep the spraying chemicals on cabinets
chemicals far from the kitchen and keep it lock to avoid
children from playing with them.
2. Toxic chemicals All family members All chemicals and cleaning products should be kept
and cleaning together to a cabinet away from food supplies and
products kept locked. When using these chemicals, one must
wear gloves, eye protective wear and mask. The
family members and possible person at risk must
be informed when using the chemicals. When
accidents happen due to chemicals, read the first
aid statements and apply them while waiting for
help.
3. Sharp objects All family members Before using sharp objects, one must be familiar on
how to use them. Keep knives, forks, scissors, and
other sharp utensils in a drawer with a safety latch.
Keep glass objects, such as drinking glasses and
bowls, in a high cabinet far from reach.
Store appliances with sharp blades (like blenders or
food processors) far from reach or in a locked
cabinet.
Keep babies and toddlers a safe distance away from
sharp objects. Keep nail scissors and other sharp
personal or grooming instruments out of reach.
4. Slippery floors All family members Keep floors dry at all times.
Wipe away the slightest sign of moisture on your
floors at once. A wet spot or sweating on the floor
(due to humidity) is just an accident waiting to
happen. Use a degreasing agent in areas that are
typically exposed to oil.
Certain areas, like kitchen and garage floors, are
more exposed to oil than others. For these surfaces,
simple mopping with water and/or a dry mop won’t
suffice. Find a degreasing agent that is compatible
with your floor type. Use the right kind of cleaner
and polish.
The wrong kind of chemicals could cause a buildup
of slippery film on flooring. Make sure that the
cleaners and polishes you use are made for the
exact type of floor you have. Tip: Use the agent on
a small portion of your floors in the exact way you
would use it for the rest of the floor area and test
the surface to see if it is slippery. Clean floors
thoroughly. Always use a dry mop after cleaning
and polishing.
5. Electric wires and All family members Inspect wiring of equipment before each use.
electric shocks Replace damaged or frayed electrical cords
immediately. Use safe work practices every time
electrical equipment is used. Limit the use of
extension cords. Use only for temporary operations
and then only for short periods of time. In all other
cases, request installation of a new electrical outlet.
Multi-plug adapters must have circuit breakers or
fuses. Minimize the potential for water or chemical
spills on or near electrical equipment. Damaged
cords should be repaired or taken out of service
immediately, especially in wet environments such
as cold rooms and near water baths. Keep electrical
appliances away from sinks and bathtubs. Unplug
electrical cords that are not in use. Keep electrical
cords out of reach of children.
Cover unused electrical outlets with safety covers.
Turn off electrical equipment that is not being
used.
6. Germs and All family members Wash your hands thoroughly before preparing or
bacteria eating food, after coughing or sneezing, after
changing a diaper, and after using the toilet. When
soap and water aren't available, alcohol-based
hand-sanitizing gels can offer protection.
Vaccination is your best line of defense for certain
diseases. As researchers understand more about
what causes disease, the number of diseases that
can be prevented by vaccines continues to grow.
Many vaccines are given in childhood. But adults
still need routine vaccinations to prevent some
 illnesses, such as tetanus and influenza.
7. Insects bites All family members To protect against mosquitoes, ticks and other
bugs, use insect repellent. Even at home, you
should wear appropriate clothing like long sleeves
and long pants to avoid insect bites. Use bed nets
when sleeping, and pay attention to outbreaks. For
painful bites, such as a bee sting, take an over-the-
counter painkiller, such as acetaminophen or
ibuprofen. Always follow the directions on the
label and use the correct dose.

For bites that itch, apply an ice pack or an over-the-

counter anti-itch cream, such as hydrocortisone.
Another option is to take an over-the-counter oral
antihistamine.
To reduce swelling, apply an ice pack to the bite.
8. fire and burns All family members Keep flammable products, such as matches,
lighters, and candles locked and out of the reach of
children. Develop several fire escape plans from
each room in the house and practice them regularly
with your family.

Make sure items such as clothing or blankets do

not cover lamps that are turned on. When cooking,
put your toddler in a safe area, such a high chair or
play pen. Never carry a child while carrying a hot
drink or hot food. Do not use tablecloths or
placemats around young children (they can pull on
them and spill hot food or drinks). Keep irons,
curling irons, and other heat appliances and their
cords out of a child's reach.
Do not allow children to handle fireworks.
Keep children away from kerosene lamps,
supplemental heaters, and outdoor grills when in
use.
9. carpentry All family members Keep tools and equipment in good working order.
equipment Wear appropriate eye protection, hearing
protection, footwear, and other protective
equipment for the task. Do not wear loose clothing
around rotating parts or machinery.
(note: use separate sheet if necessary)

Cleaning, Storing and Waste Management

Protect Tools from the Elements

Blades such as electric hedge trimmer blades, hoe, shovel, and other metal surfaces can be
sprayed with lubricant oil. Spray the blades then turn them on to make sure oil works into all areas. All
electrical and petrol gardening equipment need to be covered over with a blanket or sheet if kept in the
shed. This will prevent dust and dirt to them.

General Cleaning Procedures:

The farmer and/or farm workers responsible for cleaning must adhere as much as possible to the
following procedures:
● Be properly trained on the cleaning procedures.
● Develop a cleaning program and schedule according to the recommended frequency and the
cleaning program should be monitored to ensure its effectiveness.
● Cleaning must not take place while fresh vegetables are being harvested, packed, handled and
stored.
● Water that is used for cleaning must be safe.
● The cleaning of equipment, tools and containers must take place in a designated area away
from field and the storage of agricultural inputs and fresh vegetables.
● When using cleaning and disinfection chemicals, the farmers/fishermen must become familiar
with the instruction use of these products.
 ● Strictly adhere to all precautionary statements and mixing instructions.
● Protect equipment, tools, containers and fresh vegetables when working with any chemicals.

Cleaning re-usable containers:

The farmer/fishermen and or workers responsible for cleaning re-usable containers must adhere as
much as possible for the following procedures:
● Remove as much as possible plant debris, soil and residues of any kind, use a brush or
appropriate tool when necessary.
● Inspect containers for physical damage which might injure, spoil and contaminate fresh
vegetable and fish, if found, repair them.
● If cleaning or disinfection chemicals are used, follow label instructions for mixing.
● Rinse containers with clean water.
● When possible, containers should be placed under the full sun for rapid drying.
● Store re-usable containers properly to avoid contamination.

Cleaning equipment, tools and garbage cans:

Workers responsible for cleaning the equipment, tools, and garbage cans must adhere as much as
possible to the following procedures:
● Inspect equipment for physical damage which might injure, spoil and contaminate fresh vegetable and
fish, if found, repair them.
● Inspect equipment, tools and garbage cans for any dirt residues, if found, clean them.
● If cleaning or disinfection chemicals are used, follow label instructions for mixing.
● Rinse with safe water, if there are parts of the equipment that cannot be rinsed with water, use a clean
wet towel and follow the same procedures for cleaning.
● Ensure that small equipment and tools do not touch the ground floor after the cleaning procedures.
● When possible place in the full sun for rapid drying.
● Store equipment and tools properly to avoid contamination.
Cleaning areas for handling and storing fresh produce:
Workers responsible for cleaning these areas must adhere as much as possible to the following procedures:
● Unplug any electrical equipment and if possible, cover with plastic electric motors, electric boxes,
connections, light fixtures to remove any dust and dirt build up.
● Remove trash and any accumulated dirt from the floor.
● Rinse floor and drains.
● Using low pressure water to:
Rinse the entire ceiling infrastructure and light fixtures to remove any dirt.
Rinse walls, windows and doors form the top downward.
Rinse the entire floor surface to remove any dirt build up. Be careful not to splash water onto the
equipment.
● If necessary, scrub areas with brush and cleaning materials such as detergent, and ensure that no
spots are missed.
● After scrubbing areas with cleaning materials, rinse surface areas as described previously wash out
drains; be careful of not splashing water onto equipment.
● If cleaning or disinfection chemicals are used, follow label, follow label instructions for mixing.

Cleaning hygienic facilities:

The farmer responsible for cleaning hygienic facilities must adhere as much as possible to the following
procedures;
● Pick up trash from the floors and put in trash can.
● By using the proper detergent, clean toilets, sinks and any other fixtures.
● Using low pressure water, rinse the entire floor surface to remove any dirt build up.
● If cleaning or disinfection chemicals are used, follow label instructions for mixing.
● As required, apply cleaning materials or disinfection chemicals to entire floor surface area, scrub areas
with brush if needed, and ensure that no spots are missed.
● Rinse floor and drains.
● Remove excess water and allow drying out at room temperature.
● Ensure that hygienic facilities have enough toilet paper, soap and disposable towel.

Technique in storing chemical

Chemicals are used on farms for a variety of purposes. The safe management of chemicals requires
access to information and responsible action. Manufacturers, supplies and users of farm chemicals all have an
important role to play. Chemical substances present different types of risks to people’s health, safety and the
environment. For this reason, there are different laws controlling them. The purpose of this laws is to ensure
that chemicals are used safely and efficiently so that risks to human health, the environment and damage to
property are minimized.

Safe Management of chemicals involves:

● Correct labeling and packaging
● Provision of material safety data sheets
 ● Safe transport, storage, use and disposal of substances.

Labeling and Packaging Chemicals

Chemicals must be supplied in packages that are correctly labeled and suitable for the substance.
Information provided on the label will depend on the type of substance and the risks associated with it. Items to
look for are:
1. Signal words such as ‘CAUTION’, ‘POISON’, or ‘DANGEROUS POISON’, used for scheduled poisons
– a signal word alerts users to the possibility of poisoning if the substance is swallowed, inhaled or
absorbed through the skin.
2. The Dangerous Goods (ADG) diamond if there is an immediate risk to health or safety e.g. flammable
liquids.
3. Risk phrases describing the type of health effects e.g. ‘irritating the skin’ and safety phrases stating
precautions for safe handling, storage, spills, disposal and fire e.g. ‘keep away from combustible
material’

Farmers must ensure that the original labels remain on containers of substances. If a substance is
poured into a second container then that container must be labeled with the product name and appropriate
risk and safety phrases. These can generally be copied from the parent container. Labeling is not
necessary if a substance is used immediately and its container is thoroughly cleaned.

There are good reasons for ensuring that proper containers and appropriate labels are used, including:
● Using food containers to store poisons can result in poisoning due to accidental swallowing.
● Insurance companies may question liability if something goes wrong and an unlabeled container
has been the cause of an incident.
● Produce cannot be exported if maximum residue limits are exceeded labels provide advice on
permitted use and withholding periods for agricultural and veterinary chemicals.

Material Safety Data Sheets

Material safety data sheets (MSDS) must be produced by the manufactured or importer or hazardous
substance.
The MSDS is not just a piece of paper. It provides important and useful advice about what is in the
product, its health effects, safe use and handling, storage, disposal, first aid and emergency operation.
Farmers must obtain the MSDS from their supplier and keep them in a register where they are available to
people who could be exposed to the hazardous substance.
The register is a collection of the MSDS and other information which can be kept in a folder, filing
cabinet or other practical system.
The register can be kept in the house, workplace or the chemical store, so long as it remains accessible
to emergency service personnel and any employees who may be exposed to hazardous substances.

Storage and Transport of Chemicals

Safe storage of farm chemicals is needed to protect them from the elements, restrict access to them,
prevent contamination of the environment, food or livestock and ensure separation from other incompatible
chemicals. Arrangements must be in place to contain any spillage of the chemical.
After considering the potential risk to people’s health or to the environment, a farmer might decide that
a locked shed with a roof and concrete floor, which is bounded to contain any spills, is the best way to provide
safe storage.
Remember, you should never store oxidizing agents with fuels. That is never store substances labeled
yellow diamond with a red diamond.
Safe transport of farm chemicals depends on what the substance is, how much there is, where it is to
be transported and what else is to be transported with it. In general, small quantities (less than 250 liters) can
be transported on vehicle provided that the container is properly secured and safe from spillage.

Dispose of Farm chemicals

Empty farm chemical containers and unwanted chemicals need to be disposed of properly. Prior to
disposal of empty containers, wash the container out three times and use the rinse water to dilute further
batches of the chemical to working strength.
To wash a container, you do not need to fill it each time. If you only have six liters of water, it is more
efficient to use three washes of two liters each, than it is to rinse once with the full six liters.

Fire
An Unpredictable Hazard and Disaster. Fire is frequently referred to as rapid oxidation with the
evolution of light and heat. It is the result of chemical combination of materials (fuel) with oxygen in the
presence of enough heat.

Classes of Fire
Class A. It is a freely burning fire in ordinary combustible materials such as wood, cloth, paper, and others.
Class B. It is caused by a flammable liquid such as oils, spirits and petroleum products.
Class C. The fire involves energized electrical equipment
Class D. This is a metal fire (Magnesium, Titanium)
Class E. This is a nuclear fire.
Class K. This is a kitchen fire.

Environmental Laws

Presidential Decree (PD) 1152 – “The Philippine Environmental Code”, which took effect in 1977, provides a
basis for an integrated waste management regulation starting from waste source to methods of disposal.
Republic Act (RA) 6969 – Toxic Substances, Hazardous and Nuclear Waste Control Act, a law designed to
respond to increasing problems associated with toxic chemicals and hazardous and nuclear wastes.
Presidential Decree (PD) 984 – Providing for the revision of RA 3931, commonly known as the Pollution
Control Law, and for other purposes.
Presidential Decree (PD) 1586 – Environmental Impact Assessment System including other environmental
management related measures and for other purposes.
Republic Act (PD) 8749 – Clean Air Act, is a comprehensive air quality management policy and program which
aims to achieve and maintain healthy air for all Filipinos.
Republic Act (RA) 9003 – Ecological Solid Waste Management act, an act providing for an ecological solid
waste management program, creating the necessary institutional mechanisms and incentives, declaring certain
acts prohibited and providing penalties, appropriating funds therefore, and for other purposes.

Note: Always observe personal hygiene and food safety precautions.

EVALUATION
Multiple choice: Choose the best answer. (please answer it honestly)

d 1. It is the potential for harm, or adverse effect on an individual’s health. Anything which may
cause
injury or ill health to anyone at or near a workplace.
a. Chemicals
b. Exposure
c. Risk
d. Hazard
a 2. It is the likelihood that a hazard will cause injury or ill health to anyone at or near a workplace.
a. Risk
b. Exposure
c. Hazard
d. Chemicals
c 3. Presidential Decree (PD) 1586 – Environmental Impact Assessment System Law.
a. PD 1152
b. RA 6969
c. PD 1586
d. RA 9003
b 4. This occurs when a person comes into contact with a hazard.
a. Risk
b. Exposure
c. Hazard
d. Chemicals
d 5. This includes floors, stairs, work platforms, steps, ladders, fire falling objects, slipper
surfaces,
manual handling (lifting, pushing, pulling), excessively loud and prolonged noise, vibration, heat
and cold, radiation, poor lighting, ventilation, air quality.
a. Chemicals
b. Mechanical and/or electrical
c. Psychosocial environment
d. Physical
b 6. Republic Act (RA) 6969 – Toxic Substances, Hazardous and Nuclear Waste Control Act.
a. PD 1152
b. RA 6969
c. PD 1586
d. RA 9003
a 7. It includes electricity, machinery, equipment, pressure vessels, dangerous goods, fork lifts,
cranes, hoists.
a. Mechanical and/or electrical
b. Chemicals
c. Biological
 d. Psychosocial environment
a 8. It includes chemical substances such as acids or poisons and those that could lead to fire or
explosion, like pesticides, herbicides, cleaning agents, dusts and fumes from various processes
such as welding.
a. Chemicals
b. Psychosocial environment
c. Mechanical and/or electrical
d. Biological
a 9. It includes bacteria, viruses, mold, mildew, insects, vermin, animals
a. Biological
b. Chemicals
c. Mechanical and/or electrical
d. Psychosocial environment
a 10. It includes workplace stressors arising from a variety of sources.
a. Psychosocial environment
b. Biological
c. Chemicals
d. Mechanical and/or electrical
c 11. Presidential Decree (PD) 984 – Providing for the revision of RA 3931, commonly known as
the
Pollution Control Law, and for other purposes.
a. PD 1152
b. RA 6969
c. PD 984
d. RA 9003
a 12. 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.
a. Safety
b. Biological
c. Psychosocial environment
d. Chemicals
a 13. What are the practices related to production and work process?
a. Occupational safety
b. Safety
c. Psychosocial environment
d. Biological
e 14. Presidential Decree (PD) 1152 – “The Philippine Environmental Code”
e. PD 1152
f. RA 6969
g. PD 1586
h. RA 9003
d 15. Republic Act (RA) 9003 – Ecological Solid Waste Management act.
a. PD 1152
b. RA 6969
c. PD 1586
d. RA 9003

REFERENCE
1. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
2. https://www.researchgate.net
3. https://blog.vantagecircle.com/workplace-safety
Lesson 4

Exploratory concepts in Agri-Crop Production NC I, II and III

At the end of the lesson, the students should be able to;

1. Use of farm tools, equipment, and maintenance

2. Perform estimation and calculation
3. Interpret and read plans
4. Apply safety measures in farm operations
5. Support horticultural work

Lesson 4.1 Use of Farm tools, Equipment, and Maintenance

Definition of Terms
Equipment – powered tools machine used in farming
Farm implements – accessories pulled by animals or mounted to machineries to make the work easier
Hand tools – objectives that are usually light and are used without the help of animals and machines
Preventive maintenance – an activity or operation done to prevent malfunction of tools and equipment and it is
done to prolong the useful life of tools and equipment
Repair – to restore to good condition something broken or damaged

Farm Tools in Agricultural Crop Operation

Farm tool, implements, and equipment play very important role in agricultural crop operations. Their
availability makes the work much easier and faster. However, even if one may have the most sophisticated
tools and implements, but does not know how to use them, they are useless. In order to do crop production
operations successfully, one must have a good working knowledge of the tools, implements and equipment
before using them.
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 areas like school garden and home garden.
Examples:
1. Bolo – used for cutting tall grasses and weeds and chopping branches of trees.
 2. Crowbar – used for digging big holes and for digging out big stones and stumps.
3. Pic-mattock – used for digging canals, breaking hard topsoil and for digging up stones and tree stumps.
4. Grab-hoe – is used for breaking hard topsoil and pulverizing soil.
5. Spade – used for removing trash or soil, digging canals or ditches and mixing soil media.
6. Shovel – used in removing trash, digging loose soil, moving soil from one place to another and for
mixing soil media.
7. Rake – used for cleaning the ground and leveling the topsoil.
8. Spading fork – used for loosening the soil, digging out root crops and turning over the materials in a
compost heap.
9. Light hoe – used for loosening and leveling soil and digging out furrows for planting.
10. Hand trowel – used for loosening the soil around the growing plants and putting small amount of
manure fertilizer in the soil.
11. Hand cultivator – used for cultivating the garden plot by loosening the soil and removing weeds around
the plant.
12. Hand fork – used for inter row cultivation
13. Pruning shears – for cutting branches of planting materials and unnecessary branches of plants
14. Axe – is for cutting bigger size post.
15. Knife – for cutting planting materials and for performing other operations in horticulture
16. Sprinklers – for watering seedlings and young plants
17. Water pails- for hauling water, manure and fertilizers
18. Sprayers – are for spraying insecticides, foliar fertilizers, fungicides and herbicides
19. Wheel borrow – used for hauling trash, manures, fertilizers, planting materials and other equipment
20. Sickle – is a hand-held agricultural tool with a variously curved blade typically used for cutting weeds.

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 land. These are usually made of special kind of
metal.
Examples:
1. Plows. These are farm implements used in horticultural operations either pulled by a working animal or
tractor. The plow is specially used for tilling large areas, making furrows and inter row cultivation. Plows
pulled by working animals are made either a combination of metal and wood or pure metal. They are
used to till areas with a shallower depth than that of the disc plows which are pulled by tractors.
2. Harrow. The native wooden is made of wood with a metal teeth and pulled by a carabao while the disc
harrow is made or metal mounted t a tractor. Harrows are used for tilling and pulverizing the soil.
3. Rotavator. It is an implement mounted to a tractor used for tilling and pulverizing the soil.

Defects of Farm Tools and Remedies

Although there are many different types of farm machinery, they tend to have similar characteristics and
parts, such as:
● Cutting edges
● Gears
● Chains
● Levers
● Revolving shafts, and rotating blades

The main hazards associated with exposure to these parts are described below.

Shear/cutting points
1. Shear points are created when the edges of two objects are moved close enough together to cut a
material, as in the case of a pair of shears of an auger.
2. Cutting points are created when a single object moves forcefully or rapidly enough to cut, as in the case
of a sickle blade.
3. They are hazards because of their cutting force, and because they often move so rapidly that they may
not be visible.
4. Workers should be aware of shear points, and shields or guards should be used to prevent exposure or
access.

Pinch points
1. Pinch points are formed when two objects move together and at least one of them is moving in a circle.
For example, the point at which a belt runs onto a pulley is a pinch point. Belt drives, chain drives and
gear drives are other examples of pinch points in power transmission devices.
2. Body parts such as fingers, hands and feet can be caught directly in pinch points, or they may be drawn
into the pinch points by loose clothing that becomes entangled.
3. Workers should be aware of pinch points, and shield or guards should be used to prevent exposure or
access.
Wrap points
1. Rotating shafts are the most common source of wrap point accidents, although any exposed tool part
that rotates can be a wrap point. Clothing or hair can catch on a rotating part.
2. The ends of shafts that protrude beyond bearings are also dangerous. Universal joints, keys and
fastening devices can also snag clothing.
3. Entanglement with a wrap point can pull you into the machine, or clothing may become so tightly
wrapped that you are crushed or suffocated.
4. Workers operating machinery should be aware or wrap points and wear clothing that will not become
entangled in moving components. In addition, where possible shields or guards should be used to
prevent access.
Crush Points
1. Crush points are created when two objects move toward each other or one object moves toward a
stationary one.
Ex: failure to block up tool safety can result in crushing injury.
2. Crushing injuries most commonly occur to fingers. To prevent a crushing injury, workers should:
o Be aware of crush points and avoid potentially dangerous situations.
o Arrange the hitch point so that a tool can be backed into position without a worker being in the
path.
Pull-in Points
1. Pull-in points usually occur when plant material or other obstacles become stuck in feed rolls or other
tool parts, preventing the mechanism from operating
Springs
1. Springs are commonly used to help lift equipment such as shock absorbers, and to keep belts tight and
may harbor potentially dangerous stored energy.
2. Springs under compression will expand with great force when released while those that are stretched
will contract rapidly when released.
3. A worker should know in which direction a spring will move and how it might affect another tool part
when released, and stay out of its path.
Farm tool Safety
Keeping tools in good working condition is half the formula for being safe. The other half is the ability
and awareness of the person using the tools.

Safety=Good Working Tools + Able and Aware Worker

Tool failure causes some farm accidents; however, most farm accidents are caused by tired, stressed,
rushed, distracted, or incompetent workers.

In addition to the specific safe handling rules for each type of farm tools, there are ten basic guidelines for tools
safety:
● Read and comply with the operator’s safety manual for each piece of farm tool.
● Prepare for safety by wearing appropriate clothing, having enough rest, not drinking alcohol, and
ensuring that all workers have been trained and are capable of safety using the farm tool.
● Keep all guards, shields, and access doors in place when the tool is in used
● Be aware of what you are doing and where you are doing
● Adjust tool to fit working conditions
● Keep children and other people away from the working area
● Take breaks from work, as necessary

Common Farm Equipment

These are machineries used in crop production especially in vegetable production.
They are used in land preparation and in transporting farm inputs and products. This equipment needs a highly
skilled operator to use.

Hand tractor is used to pull a plow and harrow in preparing a large area of land.
Four Wheel tractor is used to pull disc plow and disc harrow in preparing much bigger area of land.
Water pumps are used to draw irrigation water from a source.
Grass cutter is a machine or device for cutting grass.
Thresher is a piece of farm equipment that threshes grain, that is, it removes the seeds from the stalks and
husks. It does so by beating the plant to make the seeds fall out.
Rice harvester makes the harvesting process easier by combining six operations such as gathering,
transporting, reaping, threshing, cleaning and bagging into one machine. It is the modern and efficient way of
harvesting rice. It also provides our farmers comfort in operation and ease in maintaining their machines.
Rice Seeder is for sowing germinated paddy seed directly in wetland field. There is no need for
transplantation. It is a manually pulled implement. It covers 8 rows of 20cm row-to-row spacing at a time. It is
made up of plastic materials. With an aim to fulfill the wide needs of the agricultural sector, we are affianced in
offering supreme quality Rice Seeder that is a gardening equipment used to plant rice seeds.
Miller is a person who operates a mill, a machine to grind a grain (for example corn or wheat) to make flour.
Milling existed in hunter-gatherer communities, and later millers were important to the development of
agriculture.

Farm Equipment Safety Principles

● Always wear your seatbelt! Most tractor are equipped with a roll over protection device that is built to
protect you if the tractor rolls. A seatbelt will save you from getting crushed.
● Never stand near a spinning PTO! The PTO and connected drives shaft spins with incredible force.
● Keep clothing and body parts away from the spinning shaft, or risk dismemberment and death!
● Do not rest arms or hands in the joints of any hydraulic part! Or risk dismemberment.
● Never put your hands inside or around active implements when the tractor is running!
● Turn off tractor if any jamming or other obstructions occur when using PTO driven implements.
● Do not operate tractor on a dangerous slope! Be aware of rollover dangers.
● Always move very slowly when moving heavy loads in the bucket! Driving with a heavy load greatly
changes the balance and stability of the tractor. Heavy loads encourage tipping and rolling.

Operating the Farm Equipment

Given the available farm equipment, the trainee will be able to operate this equipment following the
given instructions and the trainee will be observed and assessed by the trainer using the performance standard
reflected in the scoring rubrics.

Equipment
Any of the following equipment or farm equipment suggested by the trainer is acceptable in performing
this operation.
● Hand tractor
● Four wheel tractor
● Water pump

Instructions:
1. Read the operation manual of the selected equipment carefully.
2. Identify the parts and operation controls and explain its functions in the presence of the expert/trainer.
3. Conduct inspection using the pre-operation check up manual.
4. Make the inspection report and indicate the action to be taken.
5. Correct and remedy the equipment trouble as instructed by the expert/trainer.
6. Ask permission from the authorized personnel to operate the equipment.

Pre-operative Check up of Farm Tools, Implements and Equipment

Imagine that the long, hot summer and rainy season has finally come to an end and it’s the beginning of
the cold months and you are ready to start working your vegetable gardens. But before that let us check first
out tools, implements and equipment you are going to use.

Garbed with your working clothes an personal protective equipment (PPE). Proceed to the shop to
retrieve your tools so that you can start clearing away the last remnants of summer and begin breaking the soil
for a new year. Imagine your frustration as you start pulling out all of your tools to see that they are covered
with rust and dirt that has hardened and crusty globs of oil that have collected dust las vacation. It seems that
you are going to spend more time cleaning and repairing tools on this nice day that you will actually use them.

How to Clean your Garden Tools

Let’s start with the basics. Your shove, spade, hoe, or even the blades on a hedge trimmer will be a lot
easier to use if you take a few minutes to knock some of the rust off the blade. Not only will this extend the life
of the tool, but also it will cut through the soil better, and thus require less effort to use, if it has a nice sharp
blade. It is a good idea to keep a large whetsone in your shop. A whetstone is an ideal tool to use to keep all of
the cutting edges of your garden tools honed. It will work well on your shovel, as well as many other common
garden tools.
The best way to use the stone is to find a way to stabilize the tool that you want to work on. A bench
vise is ideal. You will be able to clamp the tool into place at an angle, so you can work on it. Clamping the
garden tool into place with a vise frees up both of your hands to use the whetstone and gives you more control
over what you are going.
Apply a little bit of lubricating oil to the end of the tool and carefully begin to work the stone over the
blade. Maintain a 30-degree angle between the stone and the blade to form the ideal cutting edge for your tool.
Not only will the edge become sharper, but you will also be removing any pitting and rust that has formed at
the edge of your tool’s blade.
In instances where the moving parts of your garden tools (such as with of any new pruners, shears, and
loppers) have frozen in place, like springs and pivot joints, you should disassemble them first carefully break
free any rust or dirt that may keep the tool from functioning properly. Clean accumulated rust and dirt off all
metal with fine steel wool. Using an old toothbrush with some lightweight lubricating oil is a great way to work
fresh oil into joints of most garden tools. Not only will this fresh oil helps your tool to work as it was intended,
but it will also prevent the formation of rust. Use medium-grit sandpaper to remove rust on larger tools such as
shovels, spades, and hoes.

Once your tools are cleaned, they’re ready to be sharpened. When sharpening, try to maintain the
original factory bevel or angle. For pruners, use a whetstone because it produces a very sharp cutting edge.
Depending on the type of whetstone, apply a few drops of oil or water to the stone. With the beveled side of the
blade against the stone, rub the sharp edge of the blade toward the stone in a curved motion, as if you were
trying to shave off a thin slice from the stone.
When working with a file, stabilize the blades in a vise or against a solid surface such as a work bench
to avoid injury and ensure an even stroke. Always push the file across the blade in a motion away from your
body. Move the file diagonally, so that its cutting teeth are biting into the metal on the tool. When sharpening
with a file, don not use oil; metal filings will accumulate and clog the file’s serrations.
Farm implements like ordinary plow and wooded harrow should be checked thoroughly before use.
Loosened bolts and nuts should be tightened firmly. Disc plow and harrow should also be lubricated on their
moving parts like bearings. Tractors should be tuned-up very well by skilled operator. Check on their oil,
lubricant, fuel and cooling system.
Tools that are worn out should be separated and be fixed immediately to avoid accident.

Upkeep of Equipment
● Keep a detailed service record. Scheduled service intervals are usually found in the owner’s manual,
but many tractors do not get enough use to reach the hour requirements for oil changes, etc., so these
services may be done on an annual basis instead.
● When lubricating grease fittings, it is best practice to lubricate in both the loaded and unloaded
positions, as the grease will only press into the unloaded space in either position. Greasing in both
positions will better provide a complete lubrication.
● The battery in this tractor has little protection so it should be checked often
● Always allow tractors, especially diesel engine tractors, to warm up when cranked after long period of
non-use. Never over revolution the engine when it is first started. Hydraulic lifters, hydraulic pumps, and
oil pumps may drain down while the tractor is not in use, and damage can occur to these components.
● Check lug nuts. The lug nuts on the large back wheels are prone to work loose if not torqued properly.
● The rear wheel has a tapered hub, so reversing the wheel brings the tire in toward the tractor’s center.

Learn to reverse the wheels if you use the tractor for field operations that require different wheel width settings.
Some equipment, such as bottom plows or mowers, work better with a narrow wheel width, where for planting
and cultivating crops you may need the wheels set out to the widest width.
EVALUATION

I. Matching type
___c__ 1. Sprinkler a. used for spraying insecticides, foliar fertilizers, fungicides and herbicides
___d__ 2. Knife b. used for hauling water, manure and fertilizers
___i__ 3. Hand Fork c. Used for watering seedlings
___j__ 4. Bolo d. Used for cutting planting materials
_ _e__ 5. Rake e. Used for leveling the top soil
___f__ 6. Shovel f. Used for removing trash, digging loose soil, moving soil from one place to
another and for mixing soil media
__ h__ 7. Pruning g. Used for cutting bigger size post
__ a__ 8. Sprayer h. Use for cutting branches of planting materials and unnecessary branches
of plants
__b__ 9. Pail i. Used for inter row cultivation
__g__ 10. Axe j. Used for cutting tall grasses and weeds and chopping branches of trees

II. Essay
1. Differentiate farm implements from farm equipment.

Farm implements are accessories which needs animals and machineries. These are pulled by animals
and/or mounted to machineries. These are usually made of special kinds of metal and example of these are:
plows, harrow and rotator. While for farm equipment, these are machineries used in farming or crop production
like vegetable production. They are used to prepare the land where to plant crops. Farm equipment are not
easy to handle that is why it needs highly skilled operator when used.
Lesson 4.2
Perform Estimation and Basic Calculation

At the end of the lesson, the students should be able to;

1. Perform estimation; and
2. Perform basic workplace calculations

Definition of Terms

Area – refers to the size of the surface

Fertilizer – any material added to the soil to support nutrient
Germination – the development of the seed into a young plant
Graph – a drawing in which the relationship between two (or more) items of information (e.g. time and plant
growth) is shown in a symbolic way
Gross Income/Sales – the equivalent value of the product sold
Interest – the corresponding value that will be added to the principal as payment for using money of the lender
Labor – refers to the work performed by farm workers in exchange for salary
Net Income – the value remains after all the expenses have been deducted as payment from the gross income
or sales
Principal – refers to the amount you owed
Volume – the content of a body or object

Acronyms
MAD (Man Animal Day) refers to the number of day/s the work will be completed by 1 person and 1 animal
MD - (Manday) refers to the number of day/s the work will be completed by 1 person

Farm Inputs
1. Seeds
2. Fertilizer
3. Insecticides

Labor Requirement for Land Preparation

1. Plowing using tractor
2. Plowing using animal
3. Clearing of the land using hoe
4. Harrowing using hand tractor

Labor Requirement in Planting

1. Pulling of seedlings
2. Transplanting of seedlings
3. Fertilizer application
4. Irrigation
5. Weeding
6. Threshing rice
7. Pest control
8. Harvesting
9. Drying rice
10. Threshing corn
11. Drying corn
12. Storing

Estimated Irrigation Inputs and Labor Requirements

Estimated irrigation expenses from planting up to last harvest

Irrigation expenses is the product of price of water per volume, the number of volumes per day and total
number of days to be irrigated from planting to last harvest. This is expressed as

Irrigation Expenses = Price of water x No. of volumes x Total no. of days

Volume Day
Estimated worker hired to perform irrigation from plating to last harvest*

Estimated workers = Worker x Total irrigated area

Square areas

Estimated number of days for spraying insecticides * (per worker)

Estimated no. of days = No. of days x Total land area

Square area

Estimated workers needed for spraying insecticides* (in one day)

Estimated workers = No. of worker x Total land area

Square area
Estimated cost of insecticide use for spraying*

Estimated cost = Price x No. f insecticides x Total land area

Insecticides Square

Worker’s salary during insecticide spraying*

Worker’s salary = Salary x Total no. of days

Day

Estimated number of weeding operation*

Estimated number of workers needed in weeding*

Estimated workers = No. of worker x Total land area

Square area

Workers salary during weeding

Workers salary = Salary x Total no. workers

Square area

Estimated number of workers employ during harvesting

Workers employed = No. of worker x Total land harvesting area

Square area

Example:

Given the gathered data

Total land area 50, 000 sq meter

Amount of fertilizer 20/kilo

Number of days consumed in planting the area 2 days

Number of workers planted the area 5 workers

Amount of salary paid in planting the area 300/day

Number of workers who fertilized the area from planting up to the date of this survey 2 workers

Quantity of fertilizer used from planting p to the date where survey was made 200 kilos

Amount of salary paid in applying fertilizer from planting to the date of this survey 300 /day

Quantity of fertilizer to be used after the survey until final harvesting* 500 kilos

Number of workers required to perform fertilization after the survey until final harvesting* 2 workers

Amount of salary paid in applying fertilizer from planting to the date of this survey 300/day
Computation:
a. Total amount of salary paid in planting the area

Total amount of salary = (no. of days) (no. of workers) (amount of salary

Total amount of salary paid in planting the area = (2)(5)(300) = 3,000.00

b. Total amount of fertilizer consumed from planting up to the date of the survey

Total amount of fertilizer = (amount of fertilizer per kilo)(no. of kilos)

Total amount of fertilizer = (20)(200) = 4,000.00
c. Total amount of salary paid in fertilizing the area from planting up to the date of the survey

Total amount of salary = (no. of days)(no. of workers)(amount of salary)

Total amount of paid in fertilizing the area = (2)(2)(300) = 1,200.00

d. Total amount of fertilizer consumed after the survey until final harvesting

Total amount of fertilizer = (amount of fertilizer per kilo)(no. of kilos)

Total amount of fertilizer = (20)(400) = 8,000.00

e. Total amount of salary paid in fertilizing the area after the survey until final harvesting

Total amount of salary = (no. of days)(no. of workers)(amount of salary)

Total amount of salary paid in fertilizing the area = (4)(2)(300) = 2,400.00

Total cost of all the expenses is the sum of the following:

Total amount of salary paid in planting the area 3,000.00

Total amount of fertilizer consumed from planting up to the date of the survey 4,000.00

Total amount of salary paid in fertilizing the area from planting up to the date of the 1,200.00
survey

Total amount of fertilizer consumed after the survey until final harvesting 8,000.00

Total amount of salary paid in fertilizing the area after the survey until final harvesting 2,400.00

Total cost of all the expenes 18,600.00

Lesson 4.3
Interpreting Plans and Drawings

At the end of the lesson, the students should be able to;

1. Interpret farm plans and lay-outs; and
2. Interpret irrigation plan and design.

Definition of terms
Lay-outing – locating the position of plant in the field
Intercropping – the planting of other crop within the row of the main crop
Monocropping – the growing of single crop
Irrigation – the application of water to the soil by any other means than rainfall

Interpret farm plans and layouts

The ‘Farming for the Future’ (FFTF) program can help you to plan the best farm layout. It is an initiative
of NSW Government agencies focusing on whole farm planning. A whole farm plan considers the farm’s
physical, financial and human/personal resources for both now and the future.

Site assessment
An on-site assessment of a farm is necessary so that a map can be drawn of the property’s topography,
boundaries, soils, water resources and so on, and a farm business plan can be formulated.

Government plans
 Acquaint yourself with relevant Regional Environmental Plans (REPs), Local Environment Plans
(LEPs), and Development Control Plans (DCPs) and their short and long-term effects on your proposed or
existing farm enterprise. This will help reduce unforeseen risks and enhance your farm business. Council’s
building approval or development consent (DAs) may be needed for siting greenhouses, siting and
constructing dams or erecting hail and windbreak netting. Council approval to clear land or a ‘no burning of
crop debris or waste materials on farm’ may apply. Consent will be required if odor or noise is a nuisance likely
to be generated from the development.

How Crops are Arranged in Row Planting

Row planting as applied in conventional horizontal farming or gardening is a system of growing crops in
linear pattern in at least one direction rather than planting without any distinct arrangement. It is practiced in
most crops whether direct seeded, transplanted or grown from vegetative planting materials, both in
monocropping and multiple cropping.
Crops are planted in rows or straight lines, either singly or in multiple rows, mainly to enhance
maximum yields as well as for convenience. An east-west row orientation is preferred to maximize light
absorption but this is not always possible. In many cases the topography that includes the shape, terrain and
slope of the land as well as the location of existing vegetation, roads, irrigation lines, buildings and physical
barriers, dictate the row orientation.
The specific advantages of row planting over broadcasting or scatter planting include the following: (1)
light absorption in maximized and, conversely, the excessive shading effect of other plants is minimized thus
favoring more efficient photosynthesis and improved crop yield; (2) wind passage along the interrows is
enhanced which increases gas exchanges and prevents excessive humidity; (3) access through the interrows
facilitates cultivation, weeding and other farm operations including hauling; (4) movement within the crop area
is convenient and allows close inspection of individual plants; and (5) visibility is enhanced.

Raw planting Arrangement

Row-planted crops are either arranged in equidistant single rows or n multiple rows. Planting in single
rows is most common in monocropping or sole cropping, the growing of a single crop.

Different systems of planting arrangement within the row are practiced in both single and multiple row
planting, depending on the characteristics and requirement of the crop, particularly its extent of canopy
expansion. In the hill method or planting crops by direct seeding, the crops are arranged, singly or in group, in
uniform distances. But in the drill method, the only consideration is a uniform number of plants per linear meter.

In row-planted fruit trees and other perennial crops like coconut, oil palm and rubber, the common types
of planting or spatial arrangement are the square, rectangular, quincunx, and triangular or hexagonal.

Multiple Row Planting Arrangement

Multiple row planting ins a system of growing crops in blocks or strips of 2 or more rows. The adjacent
blocks are separated by a space which may remain vacant or panted to other crops. This planting arrangement
is common in multiple cropping n which tow or more crops are grown in the same piece of land. It is also
employed in monocropping where an alley wide enough to facilitate passage is needed.
Coconut and other perennial crops are often intercropped with multiple rows of annual crops like corn
and pineapple. This is a common practice of maximizing the use of vacant interrow spaces when the main crop
has not fully developed thus allowing sufficient light exposure. In some farms, the intercrop consists of multiple
rows of such crops as coffee, cacao and banana. In this system. Both single row planting (for the maincrop)
and multiple row planting (for the intercrop) are combined.
In vegetable production that employs close spacing and where crops should be within easy reach, the
common practice is to plant in plots having multiple rows. A space between plots is provided to allow passage.

Spatial Arrangement in Intercropping

Spatial arrangement is the systematic apportioning of the farm area or any growing surface for crop
production. In multiple cropping by intercropping, the intercrop can be planted in any of the following ways: (1)
within the rows of the maincrop, (2) between the rows of the maincrop, and (3) in replacement series. Planting
of the intercrop between two adjacent hills within the same row of the main crop allows interrow cultivation but
the intercrop has limited exposure to sunlight. This is exemplified by the planting of peanut or mungbean
between corn plants within the same row or two coffee plants that are 3 m apart between coconut plants.
Single row planting of the intercrop can also be done between the rows of the maincrop. For example,
peanut or mungbean can be dibbled between two adjacent rows of corn. This system of planting arrangement
is likewise common in coconut farms where fruit trees like durian, lanzones and mongosteen are grown in
single rows between coconut.
In replacement series, one or more rows that are intended for the main crop are replaced with the
intercrop. For example, a 3:2 corn+mungbean intercrop means that for every 4 rows that are intended for sole
corn, only 3 rows are planted to corn and one row may be substituted with 2 rows of mungbean. Another
practice is in strip intercropping, for example the simultaneous growing of 6 rows corn and 12 rows soybean in
alternating strips. These particular examples result to multiple row planting arrangement.
Methods of Planting Crops in the Farm
In general, there are two methods of planting corps: direct seeding and transplanting. Direct seeding is
either by broadcast, hill or dibble, or by drill method. The hill and the drill methods are alternative options in row
planting.

Direct seeding or direct sowing is a method of planting in which seeds are directly planted on the ground in the
farm or any growing surface while transplanting makes use of pre-grown plants, seedlings or vegetatively
propagated clones. The term transplanting is also used to refer to the practice of replanting an already
established plant in one location and moving it elsewhere. Direct seeding generally applies to large-seeded
vegetables while transplanting is most common with small-seeded vegetables.
● Hand broadcasting (sabog tanim/scattered planting commonly applies to small seeds, like rice and
mungbean, that are capable of germination and sustained growth without soil cover.
● In both hill or dibble methods of planting crops by direct seeding, there is a desired row-to-row
spacing. This method is done by dropping seeds in holes made by a dibbler or in furrows that are
more or less equidistant. But with mechanized farming, a combine furrower-planter is commonly used.
● Drill method of planting crops is done, either manually or mechanically, by releasing seeds
continuously, as if pouring water from a bottle with a small opening. Manual drilling applies to small
seeds usually done by hand.
Just like in the hill method of planting crops, an even distribution of drilled seeds is intended but varies
with the seeding rate per hectare and row distance. With a seeding rate of 100 kg per hectare is rows
20 cm apart, the calculated average seeding rate per linear meter in the row is 2 grams. With 1000
grain weight of 29 grams for rice, this is equivalent to a seeding rate of about 70 seeds per linear
meter. But if the row distance is widened to 25 cm, the average seeding rate will increase to 2.5 grams
or 86-87 seeds per linear meter.
In contrast to direct seedlings or clones are planted on the ground, other growing surface, or any
growing structure. Transplanting is also convenient with a few plants that can be transferred with a ball
of soil around the roots. In some vegetables, it is common to prick seedlings from the seedbed and
transplant them barefoot to the garden plot. In perennial species like coffee at a time when rainfall has
become frequent and light is not intense, uprooted wildlings or barefoot transplants have been directly
planted.

Irrigation System Plan and Design

Water required by crops is supplied by nature in the form of precipitation, but when it becomes scarce
or its distribution does not coincide with demands peaks, it is then necessary to supply it artificially, by
irrigation. Several irrigation methods are available, and the selection of one depends on factors such as water
availability, crop, soil characteristics, land topography, and associated cost.
Proper design of an irrigation system requires that the pumping system precisely match to the irrigation
distribution system so that the pressure and flow rate required can be efficiently provided by the pumping
system. The energy required to pump water is determined by the total dynamic head (water lift, pipe friction,
system pressure, etc.), the water flow rate desired and the pumping system’s efficiency.
Irrigation water management involves determining when to irrigate, the amount of water to apply at
each irrigation event and during each state of plant, and operating and maintaining the irrigation system. The
main management objective is to manage the production system for profit without compromising environment
and in agreement with water availability. A major management activity involves irrigation scheduling or
determining when and how much water to apply. Considering the irrigation method and other field
characteristics.

Functions of Farm Irrigations systems

The primary function of farm irrigation systems is to supply crops with irrigation water in the quantities
and at the time it is needed. Specific function includes:
1. Diverting water from the water source.
2. Conveying it to individual fields within the farm.
3. Distributing it within each field.
4. Providing a means for measuring and regulating flows.
Other functions of farm irrigation system include crop and soil cooling, protecting crops from frost damage,
delaying fruit and bud development, and controlling wind erosion, providing water for seed germination,
application of chemicals, and land application of wastes.

Reasons for an Irrigation Plan

● Topographic Data – the field shape must be accurately drawn showing pertinent obstructions, features
and elevation details.
● Water Source Capacity- the water supply must be clearly indicated showing location and available
capacity.
● Depending on the water source, a well log or water license and must accompany the irrigation plan.
Irrigation reservoirs also require Water Management Branch licensing.
● Soil and Crop Characteristics- soil and crop limitations must be accounted for to reduce runoff and
deep percolation by mismanagement or the irrigation system.
 ● Design Parameters- soil water holding capacity, maximum application rate and climatic data must be
used to select the correct irrigation system design.
● Design Data- the nozzle selected, operating pressure, discharge rate and sprinkler spacing must all be
shown on the plan. The irrigation interval, set time, application rate and net amount applied must also
be calculated.

Different Designs of Irrigation Systems

1. Surface Irrigation – water is applied to the field in either the controlled or uncontrolled manner.

Surface irrigation consist of:

1.1 Furrow system

A. Furrow irrigation by cutting the ridge

B. Furrow irrigation with siphons

The Major Design Considerations in Surface Irrigation Include:

1. Storing the readily available moisture in the root zone, if possible;
2. Obtaining as uniform water application as possible;
3. Minimizing runoff at the end of the furrow by using a re-use system or a cut-back stream;
4. Minimizing labor requirements by having good land preparation;
5. Good design and experienced labor and
6. Facilitating use of machinery for land preparation, cultivation, furrowing, harvesting, etc.

1.2 Border Irrigation System

 1. In a border irrigation, controlled surface flooding is practiced whereby the field is divided up into
strips by parallel ridges or dikes and each strip is irrigated separately by introducing water
upstream and it progressively covers the entire strip.
2. Border irrigation is suited for crops that can withstand flooding for a short time e.g. wheat.
3. It can be used for all crops provided that the system is designated to provide the needed water
control for irrigation of crops.
4. It is suited to soils between extremely high and very low infiltration rates.
5. In border irrigation, water is applied slowly.
6. The root zone is applied with water gradually down the field.
7. At a time, the application flow is cut-off to reduce water loses.
8. Ideally, there is no runoff and deep percolation.
9. The problem is that the time to cut off the inflow is difficult to determine.

Design Parameters of Border Irrigation System

a) Strip width: Cross slopes must be eliminated by leveling.
Since there are no furrows to restrict lateral movement, any cross slopes will make water move down
one side leading to poor application efficiency and possibly erosion.
- The stream size available should also be considered in choosing a strip width.
- The size should be enough to allow complete lateral spreading throughout the length of the strip.
- The width of the strip for a given water supply is a function of the length.
- The strip width should be at least bigger that the size of vehicle tract for construction where
applicable.
b) Strip Slope: Longitudinal slopes should be almost same as for the furrow irrigation.
c) Construction of Levees: Levees should be big enough to withstand erosion, and of sufficient height to
contain the irrigation stream.
d) Selection of the Advance Stream: The maximum advance stream used should be non-erosive and
therefore depends on the protection afforded by the crop cover. Clay soils are less susceptible to
erosion but suffer surface panning at high water velocities.
1.3 Basin Irrigation System
Characteristics:
1. In basin irrigation, water is flooded in wider areas. It is ideal for irrigating rice.
2. The area is normally flat.
3. In basin irrigation, a very high stream size is introduced into the basin so that rapid movement of
water is obtained.
4. Water does not infiltrate a lot initially.
5. At the end, close the water inlet to avoid water loss in the pond.
6. The opportunity time difference between the upward and the downward ends are reduced.
The size of basin is related to stream size and soil type.
Suggested basin areas for different soil types and rates of water flow
Soil Type
Sand Sandy loam Clay loam Clay
l/s mᵌ /hr ………Hectares………………
30 108 0.02 0.06 0.12 0.20
60 216 0.04 0.12 0.24 0.40
90 324 0.06 0.18 0.36 0.60
120 432 0.08 0.24 0.48 0.80
150 540 0.10 0.30 0.60 1.00
180 648 0.12 0.36 0.72 1.20
210 756 0.14 0.42 0.84 1.40
240 864 0.16 0.48 0.96 1.60
300 1080 0.20 0.60 1.20 2.00

Note: The size of basin for clays is 10 times that of sand as the infiltration rate for clay is low leading
to higher irrigation time. The size of basin also increases as the flow rate increases. The table in only a
guide and practical values from an area should be relied upon. There is the need for field evaluation.

2. Sprinkler Irrigation
The sprinkler system is ideal in areas where water is scarce.
A Sprinkler system conveys water through pipes and applies it with a minimum amount of losses.
- Water is applied in form of sprays sometimes simulating natural rainfall.
- The difference is that this rainfall can be controlled in duration and intensity.
- If well planned, designed and operated, it can be used in sloping land to reduce erosion where
other systems are not possible.
Components of a Sprinkler Irrigation System
 Types of Conventional Sprinkler Systems
a) Fully portable system: The laterals, mains, sub-mains and the pumping plant are all portable.
The system is designed to be moved from one field to another or other pumping sites that are in the
same field.
b) Semi-portable system: Water source and pumping plant are fixed in locations.
Other components can be moved.
The system cannot be moved from field to field or from farm to farm except when more that one
fixed pumping plant is used.
c) Fully permanent system: Permanent laterals, mains, sub-mains as well as fixed pumping plant.
Sometimes laterals and mainlines may be buried. The sprinkler may be permanently located or
moved along the lateral. It can be used on permanent irrigation fields and for relatively high value
crops e.g. Orchards and vineyards. Labor savings throughout the life of the system may later offset
high installation cost.

3. Drip or trickle Irrigation

Advantages:
a. Water is applied directly to the crop i.e. Entire is not wetted.
b. Water is conserved.
c. Weeds are controlled because only the places getting water can grow weeds.
d. There is a low-pressure system.
e. There is a slow rate of water application somewhat matching the consumptive use. Application rate
can be as low as 1-12 I/hr.
f. There is reduced evaporation, only potential transpiration is considered.
g. There is no need for a drainage system.

Components of a Drip Irrigation System

Lesson 5 Exploratory concepts in Fish Capture NC II

Lesson 5.1

1.Apply safety measures in operations

2. Use of tools and equipment in fish capture
3. Perform basic estimates and calculations
4. Apply food safety and sanitation

Use Farm/Fishery Tools and Equipment

Lesson objectives:
At the end of the lesson, the students should be able to:
1. Identify farm tools;
2. Perform preventive maintenance;
3. Operate farm equipment.

Definition of Terms
equipment instruments needed in performing a service; the set of articles or
physical resources serving to equip a person or things; an instrument
used in an operation or activity.
hammer most popular and the commonly used type of hand tool.
hand tools hand operated tools.
maintenance is an excellent means of improving the performance and condition of
equipment and facilities.
pliers a variously shaped hand tool having a pair of pivoted jaws, used for
holding, bending, or cutting.
refractometer measuring instrument for measuring the refractive index of a
substance.
screwdriver is a tool used for turning screws so as to drive them into their place.
shovel a tool with a handle and a broad scoop or blade for digging or
excavation.
sickle is a curved, hand-held farm tool typically used for harvesting grain
crop or cutting grass for hay.
tools devices that facilitate work, specifically denote a small manually
operated device.
water pump a mechanical device that moves fluid or gas by pressure or suction.
wrench is a hand tool, often having fixed or adjustable jaws, used for gripping,
turning, and fastening, tightening, twisting or loosening objects.

Farm/Fishery Tools

There are varieties of hand tools, designed for specific purposes. They are available in
various types, shapes and sizes with different degrees of hardness and varying
configurations for specific purposes.

1. Hand tools are used throughout the world by industry, railroads, foundries, contractors‘ carpenters,
automotive body men and hundreds of others, including home repair services.
2. Each hand tool is designed for a particular job and should be used for that purposes only.
3. Using a tool other than its intended purpose leads to various damages to the tool and can cause discomfort,
pain or injury.

Classification of Hand Tools According to Requirement/Use

Hand tools can be classified into four different sections according to various purposes and uses.
1. Cutting, Pinching, Gripping Tools –These tools are used for cutting, pinching, and gripping purposes. Cutting
tools are used not only to cut a physical object into pieces but also used to remove metal or wood from the
work piece by means of sheer deformation and for gripping objects by using leverage. Examples are pliers and
cutters.
2. Striking Tools – These are the most widely used tools and most often abused tool. Chiseling, punching and
riveting can be done properly using striking tools. Hand-held striking tools have been used in a variety of
disciplines as leveraged devices providing a striking force to complete endless variety of tasks. Examples are
hammers and chisels.
3. Driving Tools - These are tools designed to insert, tighten, loosen, remove screws, bolt, nails and other
pointed objects or hard turn items by applying torque. Examples are screwdrivers, nut drivers, hand wrenches,
and T-handle wrenches.
4. Struck or Hammered Tools – These tools are used for forcing a bolt, pin, or rivet in or out of a hole.
Examples are punches, nail sets, and chisels.

Different Kinds of Hand Tools

A. Pliers
Pliers are comparatively modern invention. They are popular hand tools used for gripping objects through
leverage. They have a pair of pivoted jaws used for holding, bending, turning, gripping or cutting various things.
They have different jaw configurations depending on their usage. Top quality pliers are forged from fine-grain
tool steel, machined to close tolerances with hand-honed cutting edges properly hardened. They are polished,
adjusted and inspected. Pliers vary in length from 4‖ to 20‖. Every tool user makes use of pliers of various
types.

Types of pliers
There are different types and sizes of pliers. Each plier is designed for a specific purpose although their
versatility makes them suitable for many jobs.

1. Slip-joint pliers are great for tightening. They have a joint which can be use for two different width
openings. They are the most common type of pliers used at home.
 2. Groove-joint pliers are similar to slip joint pliers having several joints to fit many jobs of various sizes.
They are also referred as ―”Channel lock”.

3. Parrot nose wrench pliers are noted for their grip. They are a combination of pliers and pipe wrench
with 750 offset nose. These kinds of pliers are ideal for pipes and tubings.

4. Plumber’s special pliers are available with smooth jaws or jaws covered with a soft material to prevent
scratching when used on plated plumbing fixtures.

5. General utility or water pump pliers are all-purpose pliers with as many as five jaw-opening
adjustments. Their teeth are shaped for positive grip on round objects.

6. Needle-nose pliers used for reaching places with restricted clearance. These kinds of pliers have a
pointed nose and may have side cutters. They are typically used for all electrical and electronics works.

B. Wrenches

A wrench is a hand tool often having fixed or adjustable jaws used for gripping, turning, and fastening,
tightening, twisting or loosening objects such as nuts, bolts or pipes and pipe fittings. A wrench is mainly used
to hold and turn nuts, bolts, caps, screws, plugs and various threaded parts.

Classification of wrenches

Wrenches are available in various shapes and sizes and are of two kinds:
1. Pipe wrenches are used in plumbing for gripping round or cylindrical things.
2. General-use wrenches are used on bolts and nuts that have flat and parallel surfaces like for example
square or hexagonal.

Types of wrenches

Depending on whether the wrench is fixed or adjustable, there are different types of wrenches used for
different purposes.
1. Combination wrench is double-ended wrench with one end being like an open end wrench and the
other end like a box-end wrench. Both ends usually fit the same size or bolt. They are made in metric
and standard sizes.

2. Adjustable wrench is used for tightening or loosening nuts and bolts, having movable lower jaw to
adjust wrench size, depending on the size of the nuts or bolts.
 3. Socket wrench are like closed end wrenches but they are cylindrical in shape. They can easily fit over
nut in a recessed hole which is otherwise inaccessible with open or closed ended wrenches.

4. Flare-nut wrench or tube wrench, or line wrench are almost same as box end wrench and are used
for gripping the nuts on the ends of tubes. They have narrow openings to allow the wrench to fit over
the tubes.

C. Hammers
The most popular and the commonly used type of hand tool are hammers. They are used to deliver blows
to an object or strike another object, like driving nails, fitting parts and breaking up objects. They are available
in various shapes and structures, designed for specific purposes. They consist a handle to which a heavy
head, usually made of metal, is attached with one or more striking purposes.

Types of Hammers

1. Curved Claw Hammer is used for nail pulling and general carpentry work.

2. Straight Claw Rip Hammer is mainly used for general and heavy carpentry work, ripping and framing.

3. Ball Peen Hammer is used for bending or shaping soft metal, for riveting and for center punching. This
type of hammer has a round face with beveled edges and the other end has a ball-shaped peen for
metal working.

4. Hand Drilling Hammer is design to do powerful jobs like striking masonry nails, steel chisels masonry
drills.

D. Screwdrivers
Screwdrivers are used for turning screws so as to drive them into their place. They have a thin end which
enters the nick in the head of the screws and have a mechanism for the application of torque (force by rotating
the tip/end) on the screw to be inserted into its place. Screwdrivers are available in a variety of shapes and the
tip of the driver can be rotated manually or electrically.
There are some other varieties of screwdrivers that are very popular in the market today. These are the
magnetized tip screwdrivers. They have magnetized tips, the blades can range from Philips to Hex and other
types and these are convenient when guiding screws to holes or otherwise inaccessible areas. They can also
be used to retrieve dropped screws and nuts.

Types of Screwdrivers

These are common screwdrivers with their uses and features.

1. Philips has a crossed slot with a flat tip, it used for tightening and loosening Philips‘ head screws and
bolts.

2. Standard (slotted) has a single slotted tip which is flared to the sides above the tip and used for
tightening and loosening slotted screws and bolts.
 3. Clutch Head is used for tightening and loosening clutch head screws and bolts. It has four points of
contact and locks into the screw head when turned counter clockwise.

4. Nut Driver is in varied sizes from 3/16‖ to ½ used for tightening and loosening hexagonal screws and
bolts.

E. Measuring Tools
These tools are used measuring dimensions. They are measuring tools are imperative for implementing
any work with precision and carrying out different types of measurement. The most important use of measuring
tools is examining a finished product or semifinished product. Inspection or examination operation includes
checking, testing an object by comparing dimensions of the object/work piece to the required dimensions given
on a diagram or a sketch. Again the measurements taken must be accurate. Accuracy of measurements
depends on one‘s ability to use measuring tool correctly. It is not only necessary to know precisely how many
feet and inches are involved, but also necessary to ensure everything comes out in exactly the exact size that
one requires.

Types of measuring tools

Below are descriptions of popular measuring tools.
1. Squares are indispensable to woodworkers, carpenters, machinists, tile setters, and anyone who
needs to make their projects with precision. Squares comprise a group of tools which come in a wide
variety of shapes and sizes, depending on their intended use.
Try square is an L-shaped square having a handle called the bodies and a thin metal blade marked in
graduations like a scale/ruler. This square is used basically to mark a straight line across a wood piece for
cutting.

2. Rules is the most popular type of measuring tool. Rules usually has 6 or 12 inches length. The rules or
ruler are made of wood, metal or plastic. It is to be noted that the thinner the rule, the easier it is to
measure accurately.
3. Caliper is a tool used for measuring the distance between two symmetrically opposing sides. It can be
like a compass with inward or outward facing points and the tips can be adjusted to fit across the points
to be measured. When the caliper is removed, the distance between the tip is measured using a ruler.

Choose the Right Tool for the Job

1. Round point shovel - The most versatile and widely used shovel. It is used to dig, scoop or shovel dirt from
one point to another.
2. Garden shovel – the same general design as a round point shovel, but it is smaller and lighter. It is used for
lighter task and for less muscular persons.
3. Scoop shovels is used to move light materials such as sawdust or dried manure. It isn‘t advisable to used
for heavy wet materials because of the volume that can hold which will cause you backache.
4. Barn fork has long angled tines. Besides hay, it is also used for moving garden pruning, weeds, and other
organic materials.
5. Spading fork performs multitude of garden tasks. Primarily, it is used for tilling the soil and breaking up
heavy dirt clods. It is invaluable in weeding large areas where there is no danger of injuring the roots of
desirable plants. It comes in many sizes; long or short handles; different tine length; and number of tines. The
tines of less expensive brands tend to bend so it is worth investing on quality when you make your choice.
6. Bow rake is traditionally called ―steel rake‖. Its head may be anywhere from 8 inches to 24 inches wide.
The head is connected to the handle by a steel “bow” at each end. These bows act as shock absorbers, giving
this tool the strength to do serious raking of heavier materials
7. Level head rake is much the same as a bow rake, except that the back of the head is straight and even,
and connects to the handle in the center. Its straight edge is used for leveling seedbeds. The corners may also
be used for creating furrows.
8. Trowel is a constant companion at different times of the year. These little shovels are in valuable during
planting season. You may wish to have a couple different trowels for different uses.
9. Pick and mattock is used for serious digging through hard packed soil and clay. The pick (pointed end) or
the mattock (wide blade) is used to chop down, into the soil, and the cradle design of the head can then be
used as a lever to break open the soil, allowing for easy shovelling.
10. Pruning saw has large cutting teeth than a normal saw for quick cuts through branches and limbs over an
inch in diameter. Always ‘undercut‘ the branch before making the final top cut to avoid damage to the bark of
the tree or shrub.
11. Sickle is a curved, hand-held farm tool typically used for harvesting grain crop or cutting grass for hay. The
inside of the curve is sharp, so that the user can draw or swing the blade against the base of the crop, catching
it in the curve and slicing it at the same time.
12. Secchi disk is used to measure water turbidity. The reading is sometimes called Secchi Disk
Transparency. Productive ponds usually have a Secchi Disk Transparency depth between 10 - 30 cm.

Procedures in measuring Secchi Disk Transparency

1. Lower the disk slowly into the water.
2. Stop exactly when it just disappears from sight.
3. Note at which point the line breaks the water surface. Mark this point A.
4. After noting at which point along the line the disk just disappears, lower disc a little and then raise it until it
just reappears. Mark thi s point B.
5. Mark point C, midway between points A and B.
6. Measure the transparency of the water as equal to the distance from the top of the disk to this point C,
counting the knots along the line. This value is the Secchi Disk Transparency in cm.

Caring for Your Farm Tools

When you are purchasing new farm tools, you will more than likely have a choice between low price-low quality
than higher price-high quality tools. Quality tools are designed to last for years but they must be cared for and
maintained. Maintaining your farm tools on a regular basis assures that they are ready to be used on your next
chore. Following these basic rules to maintain and care for your tools.
● Always remove all the soil from your digging tools after use. Usually hosing is all it takes, but use a
screwdriver to remove dried mud.
● Never put your tools away wet. Allow them to dry completely before storing to prevent rusting and
handle rot.
● After use, wipe the metal parts of pruners, shears, and loppers with an oily rag. Alternately, you can
wipe your tools dry with a clean rag, and then spray lightly with a penetrating oil such as WD40.
● Regularly sharpen your cutting tools as well as the blades of shovels and spades during the gardening
season. A hone or whetstone should be used for sharpening cutting tools. A file should be used to
remove nicks and smoothen the edge of your shovels and trowels.
● Thoroughly clean any tools which have been used for chemical applications. Fertilizers and other
chemicals will rapidly corrode any metal parts.
 ● For extra rust prevention fill a 5 gallon bucket with builder‘s sand and pour a quart of new motor oil over
it. Use this as a shovel cleaner /oiler each time you put your tools away. Push each tool into the oily
sand several times. You can also use this bucket as a shovel stand.

Safety Measures in Using Farm Tools According to Job Requirement

Hand tool injuries are more common. Even though hand tool injuries tend to be less severe than power
tool injuries. Because people take everyday farm tools for granted, they forget to follow simple precautions for
safety.

The most common farm tool accidents are caused by the following:
● Failure to use the right tool.
● Failure to use a tool correctly.
● Failure to keep edged tools sharp.
● Failure to replace or repair a defective tool.
● Failure to store tools safely.

Follow these guidelines for general farm tool use:

● Wear safety glasses whenever you hammer or cut especially when working with surfaces that chip or
splinter.
● Do not use a screwdriver as chisel. The tool can slip and cause a deep puncture wound.
● Do not use a chisel as screwdriver. The tip of the chisel may break or cause an injury.
● Do not use a knife as a screwdriver. The blade can snap and injure an eye.
● Never carry a screwdriver or chisel in your pocket. If you fall, the tool could cause as serious injury.
Instead, use a tool belt holder.
● Replace loose, splintered, or cracked handles. Loose hammer, axe, or maul heads can fly of defective
handles.
● Use the proper wrench to tighten or loosen nuts. Pliers can chew the corners off a nut.
● When using a chisel, always chip or cut away from yourself. Use a soft-headed
● hammer or mallet strike a wooden chisel handle. A metal hammer or mallet may cause the handle to
split.
● Do not use wrench if the jaws are sprung.
● Do not use impact tool, such as chisels, wedges, or drift pins if their heads are mushroom shaped. The
heads may shatter upon impact.
● Direct saw blades, knives, and other tools away from aisle areas and other employees.
● Keep knives and scissors sharp. Dull tools are more dangerous than sharp tools.
● Iron or steel tools may cause spark and can be hazardous around flammable substances. Use spark-
resistant tools made from brass, plastic, aluminum, or wood when working around flammable hazards.

Farm/Fishery Equipment
Right choice and proper operation of farm equipment contribute to the success in operating a farm.
Farmers/fishermen should familiarize themselves with the uses of different farm tools and equipment including
safety measures to be observed in operating a farm.
Keeping new equipment working at its top condition would make you work in the farm more effective
and efficient. The easiest way to ensure your equipment is working at top performance is to completely
understand its operations and maintenance.
1. Gasoline powered water pump
2. Hand-held salinity refractometer - Salinity refractometer are designed for testing the concentration of
salt water and brine. Its triple scale provides a direct reading of the specific gravity and concentration
( parts per thousand) of salt in water and the RHS-10 proves itself valuable for agriculture, food
processing and wildlife management. This instrument is equipped with Automatic Compensation
system making it ideal for field use.

3. Pen type ph meter

 4. Hand held YSI 55 DO meter

5. Other aquaculture facilties

a. Fishpond is an artificial body of water surrounded by dikes and with accessories such as gates, pipes
and canals to facilitate water supply management.

a. Fish Tank is a large container of liquids, rectangular, square or circular in shape usually used in
culturing fish.
 b. Fish Pen and Cages
Fish cage is a structure fully enclosed by nets on all sides and bottom supported either by a fix rigid
frame or by floats which rise and fall with the water level or tide.
Fish pen is an area enclosed by nets on all sides and utilizes the lake bed and other bodies of water as
the bottom enclosure.

EVALUATION

Multiple Choice.
A 1. A device used to strike or deliver blows to an object like driving nails, fitting parts and
breaking up objects.
A. hammer C. Wrench B. plier D. cutter

A 2. It is the most popular type of measuring tools which usually has 6 or 12 inches
length.
A. ruler C. folding ruler B. speed square D. try square

C 3. It is a curved and hand held aquaculture tool for harvesting grain crops or cutting
grasses for hay.
A. shovel C. Sickle B. rake D. mattock

B 4. The most versatile and widely used shovel used for digging, scooping or shoveling
dirt from one point to another.
A. irrigation shovel C. garden shovel
B. round point shovel D. scoop shovel

C 5. A device for measuring the weight of an object.

A. paper weight C. weighing scale
 B. measuring tool D. square

D 6. The following is not included in taking care of hand tools?

A. Clean your tools after use
B. Tools should be kept in tool box or a tool cabinet
C. When rust form on tools, remove it by using a fine abrasive cloth
D. Store hand tools in a wet, sheltered environment

A 7. It is a measuring tool used for measuring the distance between two symmetrically
opposing sides. It can be like a compass with inward or outward facing points and the
tips can be adjusted to fit across the points to be measured.
A. caliper C. ruler B. folder ruler D. square

D 8. Quality indicators of using screwdrivers.

A. blade metal
B. handle and bar attachment materials
C. screwdriver tips
D. all of the above

D 9. The following are the guidelines to avoid hand tools injuries except:
A. right tool for the job C. proper storage
B. good condition D. watch your body

B 10. A tool used to tighten or loosen screws.

A. hammer C. wrench B. screwdriver D. pliers

Lesson 5.2
Perform Estimation and Basic Calculation

Learning objectives:
At the end of the lesson, the students should be able to;
1. Perform estimation and basic workplace calculations.

Definition of Terms

Bill of materials the list of materials needed that are itemized to complete a job
Calculation the mathematical determination of the quantity
Conversion a change in the form of a quantity, a unit, or an expression without a change in the value
Estimation the process of preparing an approximate computation of the probable cost of a piece of work
prepared by a person doing a work
Job requirement an element necessary to perform a work task in relation to job applicants
Metric system a system of measurement based on the meter and the gram
Project programming the listing of activities to determine how and when a project will start and be completed
Unit of measurement any fixed quantity, amount, distance, etc. used as standard

Performing Estimation
I. Job Requirement
The worst error a prospective operator can make is to develop an area without project cost estimates
and program of development. The disadvantages of this are: waste of development money and difficulty the
area. Poor planning is the major cause of project failure that leads to personal bankruptcy.
Constructions of aquaculture facilities involve many procedures and activities, with specific job
requirements depending on the type of aquaculture facility that will be established. Each then has its own
materials, resources and labor requirements which is the basis of estimating costs and time needed to its
construction.
Each type of aquaculture facilities has its own procedures in its establishment. These become the
reference to build each type addressing the job requirements involve in the construction. For instance, in
constructing fishpond and fish cage we have the following procedures to follow:

Fish pond construction

1. Considering the characteristics of pond dikes
2. Compacting earthen dikes
3. Preparing the foundations of the dike
4. Calculating dike and excavation volumes
5. Constructing dug-out ponds
6. Constructing barrage ponds
7. Constructing paddy ponds
8. Constructing cut-and-fill ponds
9. Protecting dikes against erosion by rain
10. Pond-bottom drains
11. First filling of the pond

Fish cage construction

1. Determining the shape of the cage
2. Preparation of the materials needed for cage construction
3. Constructing the frame of cage
4. Installing the mesh or netting
5. Constructing feeding ring
6. Installing lid to prevent fish from escaping and protecting from predators
7. Instralling floatation (Styrofoam, plastic bottles, PVC pipes) for the cage

II. Bill of Materials & Cost Estimates

A. Estimating Quantity of Materials to Complete a Work Task
In order to estimate the qualities of materials and resources required to complete a work
task, there is a need to prepare a bill of materials and cost estimates. Remember that
prices of materials change depending on the locality and supply of materials.

Table1. Example of bill of materials and cost estimates in constructing a 5 m. X 1.5 m X

1.1 m rectangular fish tank

Materials Quantity Unit Cost Total

1. Gravel 1 ELF load 1,400.00 1,400.00
2. Sand 1 ELF load 1,000.00 1,000.00
3. CHB 4‖ x 8‖ x 16 160 pcs 5.50 800.00
4. Portland cement 23 bags 182.00 4,186.00
5. Steel Bar (10 mm) 16 pcs 175.00 2,800.00
6. Sahara cement 9 bags 30.00 270.00
7. PVC ¾‖ 5 pcs 100.00 500.00
8. PVC Elbow ¾‖ 6 pcs 15.00 90.00
9. PVC 4‖ 1 pc 220.00 220.00
10. PVC Solvent cement 1 small can 35.00 35.00
11. Faucet 1 pc. 130.00 130.00
12. G.I. Wire # 16 1 kg. 65.00 65.00
13. Hose 5 mm. 10 m. 8.00 80.00,
Grand Total: Php 11,656.00

B. Estimating Time to Complete a Work Activity

Time is a very important element to consider in a work activity. To facilitate completion of a certain job,
work schedule or a program of work should be prepared.
Project programming is a listing of work activities in relation to manpower requirement versus the
volume or piece of required at a certain time of development. It is undertaken to determine how and when a
project will start and be completed within a given period based on daily output, or by determining the number of
days wherein a work will be finished.
The program of work is the basis of the implementation of the project. Each item should be evaluated
and calculated realistically so that each job will be properly developed and implemented economically.

Table 2. Proposed program of work for one-hectare pond

DAILY LABOR SUPPORT

NATURE OF DURATION
ACTIVITIES REQUIREMENT FACILITIES AND
APPOINTMENT (DAYS)
(8 hr/day) EQUIPMENT

1.Clearing and Daily 5 laborers 14 Plastic hose (1 cm.

marking the park dis. 50 m. long)
dikes

2.Earthwork Digging blades,

 a.Construction of Contract labor 20 laborers 45 tractors, rotavator,
dikes bulldozer

b.Construct of Contract labor 10 laborers 20

dikes

c.Leveling Contract labor 5 laborers 10

3.Construction and Carpentry tools,

installation of gates digging blades,
and pipes solved:

a.contruction Daily 5 laborers 10

b.installation Daily 5 laborers 10

1. Finishing Daily 5 laborers 10

touches

Table3. Schedule of development of a one hectare fish pond

MONTHS
ACTIVITIES
JAN FEB MAR APR MAY

1.Clearing and marking the path of the dike

2.Earth Work

a. constructing the dike

b.constructing the canals

c.leveling

3.Constructing gates and installing pipes

a. Contruction

b. installation

4.Finishing touches

The fish operator or caretaker acts as overseer of the project showed,

● Plans ahead what are to be done on time.
● Keeps his co-workers well-informed of the activities to be undertaken.
● Follows the work plan, target and calendar of activities closely to attain its target production.
● Forms a functional working team in order to carry out the plan as schedule.

EVALUATION

Multiple Choice

B 1. Which of the following is the main cause of a project failure?

A. low cost of development
B. poor planning
C. economic considerations
D. proper record keeping
A 2. What is needed to analyze the demands of a particular job in relation to the
qualification of a job applicant?
A. job requirement
B. educational qualification of applicants
C. materials needed to complete a work activity
D. financial requirements
B 3. What should be prepared in order to estimate the quality of materials and
resources needed to complete a work?
A. schedule of development
B. bill of materials
C. feasibility study
D. project proposal
B 4. What is not included when preparing a bill of materials?
A. kind of materials
B. quality of materials
C. quantity of materials
D. cost of materials
C 5. If the unit cost of one elf load of gravel is Php 1400, how much is the cost of 3 elf
loads of gravel?
A. Php 2,200
B. Php 3,200
C. Php 4,200
D. Php 5,200
B 6. How will you estimate the time needed to complete a work activity?
A. Hire plenty of laborers.
B. Prepare a work schedule or program of work.
C. Make a feasibility study.
D. Follow a project proposal.

C 7. What is that listing of activities in relation to manpower requirements.

A. project estimation
B. project development
C. project programming
D. project proposal making
A 8. The number of days allotted to complete a work activity is dependent on what?
A. daily labor requirement
B. weekly labor requirement
C. monthly labor requirement
D. yearly labor requirement
B 9. Which of the following is a function of a project caretaker?
A. Prepare a feasibility study
B. Form a functional working team
C. Secure loan from a bank
D. Delegate work to others
A 10. Reporting needed materials for a project to appropriate persons facilitates_______
A. funding of the project
B. hiring of needed laborers
C. recording of income
D. record keeping

Lesson 6
Exploratory concepts in Fish Product Preservation

Lesson objectives;
At the end of the lesson, the students should be able to;

1. Explain what food preservation.

2. Enumerate the different methods of salting and drying fish.
3. Demonstrate ways of preserving fish using drying and fermentation.

All methods of preservation are based on the underlying principle of preventing or delaying microbial
decomposition and damage from mechanical causes, insects and rodents. No food preservation method
improves the original quality of food. If high quality preserved food is desired, high quality fresh harvest should
be used.

Fish Preservation
Methods of curing fish include drying, smoking and pickling or a combination of these processes. These
have been used since ancient time. In earlier days, fish were usually salted immediately to prevent spoilage on
sailing vessels.
Modern freezing and canning methods have largely supplanted older methods of preservation. Fish to
be cured are first cleaned, scaled, and eviscerated. Fish are salted by packing them between layers of salt or
immersing fish in brine solution. The fish most extensively salted are cod, herring, mackerel, and haddock.
 Smoking preserves fish by drying, deposition of creosote ingredients or heat penetration. Herring and
haddock (finnan haddie) are commonly smoked. Kippers are split herring, and bloaters are whole herring,
salted and smoked. Sardines and anchovies are small fish that belong to the herring family. These are often
salted and smoked and then preserved in oil. Fishes are usually dried under controlled conditions of
temperature, humidity, and air velocity.
The dried products is not very appetizing and rehydration is slow so that other preservation methods
are more common.

Salting
Salting is method of fish preservation where rock salt or sodium chloride preserves food by removing
the water content of food through osmosis.
Osmosis is defined as the movement of a solvent through a semi-permeable membrane into a solution
of higher solute concentration that tends to equalize the concentration of solute on the both side of the
membrane.
When fish is salted or immersed in a salt solution or brine, its water content is drawn out freeing the
food or reducing its moisture content. This lessens the susceptibility of fish to harmful microorganisms, if not
totally eradicate them.
Salt is sometimes combined with other preservatives to ensure high quality of the preserved foods.
These are:
1. Sugar. Sugar combined with salt performs the following functions;
- Lessens the hardness of the straight cure process
- Renders a more appetizing appearance to the preserved product
- Provides energy to nitrate-reducing bacteria, which gives color to the preserved product
2. Spices. Spices are used to give the desired flavor and aroma in preserved foods.
3. Saltpeter or salitre (potassium nitrate). Saltpeter is used to impart a bright red color characteristic of
high- quality preserved foods.

Salt concentration
High salt concentration causes the drawing out of water very rapidly. This makes the protein on the
surface becomes denatured and the case to harden. Increasing the concentration of salt means a thorough
diffusion of salt into the foods and totally inhibits microbial growth.

Facilitating Salt Diffusion

Stirring the brine solution, occasionally, while the fish is immersed, speeds up salt penetration.

Methods of Salting
There are three methods of salting: (1) dry salting, (2) wet or pickle-curing, (3) dry salting to brine.
1. Dry salting. Salting is done in layers or in a barrel, jar, pot or tank, drawing the liquid from the fish. A
weight maybe placed on top of the stack food to hasten the removal of moisture.
2. Wet or pickle-curing also known as brine salting. A saturated salt solution is prepared by adding salt to
boiling water. More salt is added until a layer of undissolved salt appears. The brine is completely
cooled off before the stalk food to hasten the removal of moisture.
Stirring occasionally is done to hasten diffusion and prevent local area of dilution. More salt is added to
maintain the concentration to about 25%.
3. Dry salting to brine. In this method, food is packed in containers as in dry salting. As salt is dissolved, a
brine is formed which covers the fish. More salt is added to ensure a 25% salt concentration.

Salting fish
Fishes that are cured with pure salt results in a finished product with a yellowish white color. When
fresh water is added, the flesh freshens up, becomes soft and almost resembles that of a fresh fish. However,
salt impurities cause fish to become white, hard and brittle, such that when fresh water is added, the fish does
not soften and gives off a strong and bitter taste.

Drying
Drying is one of the oldest methods of food preservation. It involves the reduction of moisture content
through sun-drying, through exposure to air current or artificial heat, until the moisture content is reduced by a
considerable amount. This inactivates microbial growth.

Other Methods of Drying

1. Freeze drying. It involves the removal of water from the product, while it is frozen by sublimation.
Sublimation is defined as the changing of solid to gas without going through the liquid stage.
2. Oil drying. It involves the frying of slices of food in oil at 95-110°C (203-230°F), which reduces the water
content up to the finished chips, which contain only 1.5% to 2% moisture. Fish kropeck is an example of
oil drying.
3. Drying by smoking. Smoking with warm fumes at 608°C from burning wood. It does not only keep the
food dry but imparts the desired color and flavor effect on cured fish. Tinapa is an example of fish
product, smoked and dried.
 4. Osmotic drying. It involves the addition of salt or sugar, which results in the reduction of water through
osmosis and then air-dried.

Fish preservation
Below are ways of preserving fish using drying and fermentation.

Daeng na Bangus

Ingredients
2 pcs bangus (approximately 500 grams each)
1 cup vinerar
4 tsp salt
2 tsp soy sauce
2 tsp freshly pounded peppercorn
2 tbsp macerated garlic

Procedure
1. Scale the fish.
2. Lay the fish flat on its side on a chopping board.
3. Make a slit along the back with a sharp kitchen knife. Work close to the backbone, until you reach the
belly cavity.
4. Remove the entrails, gills and bloody streak along the backbone inside.
5. Rinse fish under running water. Then drain. If bangus is thick, you can slit the side with the backbone
diagonally about ½ cm deep at four points along its length.
6. Combine the last five ingredients. Let the fish stand in this pickling mixture for at least five hours or
overnight in a cool place.
7. Drain fish. Dry using a solar dryer.
8. When dried, wrap with wax paper and store in a cool place.

Fish Bagoong
Bagoong is salted fish product produced by salting and fermenting. It is a source of protein and used as
condiment for flavoring food recipes. It is produced for local an foreign consumption. Different kinds and sizes
of fish are used such as ayongin, dilis, and galunggong.

Ingredients
1 kilo dilis (anchoves)
Glass or earthenware jars
Wooden ladle

Procedure
1. Wash the fish thoroughly.
2. Place in a bowl. Do not allow flies to get in touch with the fish.
3. Measure the fish. The amount of salt to be added is based on the amount of fish to be used. For every
5 cups of dilis, add 2 cups of salt.
4. Mix salt and fish. Pack in sterilized glass jars or earthenware jars.
5. Cover jars lightly to prevent flies that lay eggs from touching the rims of the jar.
6. Put the bagoong in a clean, warm place with minimum circulating air. Hasten fermentation by exposing
the bagoong under the sun without agitating the container.
7. Fermentation has been completed when a desirable aroma has developed. It happens approximately 8-
10 weeks.
8. Grind the fermented bagoong in a meat grinder and pack in bottles or other containers. If bagoong is
too thick, add sufficient amount of concentrated brine solution.

Summary
Methods of curing fish include drying, smoking and pickling or a combination of these processes. These
have been used since ancient time. In earlier days, fish were usually salted down immediately to prevent
spoilage on sailing vessels.
Modern freezing and canning methods have largely supplanted older methods of preservation. Fish to
be cured are first cleaned, scaled, and eviscerated. Fish are salted by packing them between layers of salt or
immersing fish in brine solution. The fish most extensively used for salting are cod, herring, mackerel, and
haddock.

EVALUATION

1. What is the main objective of food preservation?

 The main objective of food preservation is to avoid bacteria and other micr0-organisms from spoiling
the food and safely store them until such time. Preserving the food will help produce wide variety of
food all year round and avoid wasting foods.

2. Why is fish preservation important?

Perishability of fish has been major concern of both fish industry and consumers. Fish preservation is
necessary to avoid fish spoilage. Such preservation methods are done to store fish in good condition in
longer period of time as it will supply the consumers.

Lesson 7
Exploratory concepts in Landscape Installation and Maintenance

At the end of the lesson, the students should be able to;

1. Explain what is landscaping.
2. Enumerate factors to consider in landscaping.

What is a Landscape Installation?

A landscape installation on your property is much like adding an addition to your home - only on the outside.
Landscape installations are designed to accent the exterior of the home much like paint or other decorative
elements such a brick or siding. Many benefits arise from a landscape installation such as increasing the
value of your home (by as much as 20%), improving your home’s curb appeal, and preventing foundational
soil erosion. Most landscape installations involve adding or creating new landscape plantings around the
foundation of the home or other areas of the landscape. Landscape installation services typically include bed
preparation, ornamental plantings including annuals and perennials, shrubs, and sometimes, specimen
trees, such as Japanese Maples or Hollies. New installations typically take place in the spring, early
summer, or fall.
Prior to planting, many landscapers work the existing soil with amendments such as compost, expanded
shale, and sand to improve drainage, pH values, and soil condition. Once the soil has been prepared, plant
material is installed, and then top-dressed with hardwood mulch for weed suppression, moisture
conservation, and the prevention of soil erosion. Pest-control/prevention treatments may also be included.
Some installations include hardscape materials such as landscape boulders, special mulches, statuary, or a
water feature such as a fountain or dry riverbed.
Things to consider
● Some landscapes may require extra maintenance such as unique fertilization needs, supplemental
watering, dead-heading or extra pruning. Consider what type of installation best suits you and your
family’s lifestyle.
● Inform the landscaper at the beginning of your project if you prefer organic products and practices
used in your installation, as opposed to man-made chemical fertilizers.
● If your installation has to be completed by a specific date so as to coincide with a special event such
as a wedding or graduation, start planning your project and interviewing contractors no later than two
to three months in advance.
● Check out landscaper project profiles on YardHookup.com, books, and magazines for landscape
installation ideas, styles, and pricing. Save time and money by having a landscape likes/dislikes list
or sketch of what you have in mind prior to your consultation.
● Note that some contractors and designers charge extra for consultations and formal design work.
● Request and check all contractor references.
● Comprehend all aspects of any landscape contract before you sign. Also, become familiar with the
warranties on plant materials.
● Request a post-installation maintenance schedule for your new planting and ask if any maintenance
is included in the project price.
Site Clearing and Grubbing

Land clearing and grubbing involves the removal of trees and brush on a piece of land. Depending on
the size, location, and purpose of the land, the excavation may require professional land clearing equipment.
Pushover, cut, grind and burning are three of the most used land clearing methods.

The pushover method of land clearing often involves the use of major construction equipment. The
trees are pushed over and hauled off the land with the roots intact. Once the trees are moved to a central
location, they are often processed for sale or ground for use as a mulching material.

The second method is cut and grind. This method begins with cutting down the trees on the piece of
land. These trees are often moved to a processing location, but the stumps are left in the ground. These
stumps can be ground into mulching material or pulled out of the ground using a large piece of construction
machinery.

A third method involves using a controlled burn for land clearing, it can be one of the most dangerous
methods. Burning involves starting a controlled fire and maintaining that fire until all trees and brush are burned
to the ground. After the fires are extinguished, the land can be cleared manually or use of any available
construction equipment.
While some small plots of land may be cleared without the help of a professional, larger plots of land
may be more difficult to clear without a team of specialists. This team will often be trained in the fastest and
most effective methods of land clearing. They are also more likely to be trained in the local laws and
regulations regarding the clearing of land.

Remember that land clearing and grubbing is the removal and disposal of all vegetation, rubbish, and
surface boulders embedded in the ground. In the total preparation of the site for clear construction, land
clearing also includes the removal and disposal of structures, old foundations, and abandoned underground
sewers and unused structural concrete of any kind. Grubbing is the uprooting and removal of roots and
stumps. Stripping is the removal and disposal of unwanted topsoil and sod.

Clearing, grubbing, and stripping are accomplished by using heavy engineering equipment. Hand-or
power-felling equipment, explosives, and fire are also used. Factors that determine which method to use are:
the acreage to be cleared, the type and density of vegetation, the terrain’s effect on the operation of
equipment, the availability of equipment and personnel, and the time available for completion. For best results,
a combination of methods is used in a sequence of operations.

The landowner should remember that land clearing leaves the surface layer of topsoil open to the
elements and erosion. If the site is to be left for any great length of time before a project is commenced, this
top layer of dirt can be preserved by planting grass in this soil. While the grass may not be needed on the
entire lot, it can be easier to remove a patch of grass for development than to import new dirt, to prevent soil
loss.

Landscaping here in our place in not so popular unlike in the urban areas or abroad where they even
hire professionals. Rather, instead of landscaping our backyard, we usually plant fruit bearing trees and other
ornamental plants. In Metro Manila, there are individuals who work as a private landscaper at the same time
selling ornamental plants intended for landscaping. They go to the residential areas or subdivisions pushing
their carts full of different ornamental plants.

Land Clearing and Grubbing

Land clearing and grubbing involves the removal of trees and brush on a piece of land. Depending on
the size, location, and purpose of the land, the excavation may require professional land clearing equipment.
Pushover, cut, grind and burning are three of the most used land clearing methods.

The pushover method of land clearing often involves the use of major construction equipment. The
trees are pushed over and hauled off the land with the roots intact. Once the trees are moved to a central
location, they are often processed for sale or ground for use as a mulching material.

The second method is cut and grind. This method begins with cutting down the trees on the piece of
land. These trees are often moved to a processing location, but the stumps are left in the ground. These
stumps can be ground into mulching material or pulled out of the ground using a large piece of construction
machinery.

A third method involves using a controlled burn for land clearing, it can be one of the most dangerous
methods. Burning involves starting a controlled fire and maintaining that fire until all trees and brush are burned
to the ground. After the fires are extinguished, the land can be cleared manually or use of any available
construction equipment.
While some small plots of land may be cleared without the help of a professional, larger plots of land
may be more difficult to clear without a team of specialists. This team will often be trained in the fastest and
most effective methods of land clearing. They are also more likely to be trained in the local laws and
regulations regarding the clearing of land.

Remember that land clearing and grubbing is the removal and disposal of all vegetation, rubbish, and
surface boulders embedded in the ground. In the total preparation of the site for clear construction, land
clearing also includes the removal and disposal of structures, old foundations, and abandoned underground
sewers and unused structural concrete of any kind. Grubbing is the uprooting and removal of roots and
stumps. Stripping is the removal and disposal of unwanted topsoil and sod.
 Clearing, grubbing, and stripping are accomplished by using heavy engineering equipment. Hand-or
power-felling equipment, explosives, and fire are also used. Factors that determine which method to use are:
the acreage to be cleared, the type and density of vegetation, the terrain’s effect on the operation of
equipment, the availability of equipment and personnel, and the time available for completion. For best results,
a combination of methods is used in a sequence of operations.

The landowner should remember that land clearing leaves the surface layer of topsoil open to the
elements and erosion. If the site is to be left for any great length of time before a project is commenced, this
top layer of dirt can be preserved by planting grass in this soil. While the grass may not be needed on the
entire lot, it can be easier to remove a patch of grass for development than to import new dirt, to prevent soil
loss.
Landscaping here in our place in not so popular unlike in the urban areas or abroad where they even hire
professionals. Rather, instead of landscaping our backyard, we usually plant fruit bearing trees and other
ornamental plants. In Metro Manila, there are individuals who work as a private landscaper at the same time
selling ornamental plants intended for landscaping. They go to the residential areas or subdivisions pushing
their carts full of different ornamental plants.

Site preparation activities for landscaping

They literally lay the groundwork: Landscape workers need to prepare the landscape site before any
project gets underway, whether they’re preparing the foundation for an amazing outdoor entertainment space
or setting up a property for an upgraded landscape design. Once the landscape construction process gets
underway, the project takes off, and the vision of the landscape architects involved begins to take shape.

The Landscape Plan

The landscape construction starts with a plan, typically laid out by a landscape architect or designer.
The plan shows various design features of the site and acts as a map to indicate the location of patios,
driveways, focal points, and other features that will be built.
Important structures like the drainage system, water, electricity, and phone lines require marking the
location of each buried line. For the building team with an architect on board, it is important to know how to
read and interpret the measurements from the plan to the real-life landscape. If the landscape is new, it may
require sculpting of the terrain and handling any slopes accurately with proper surveying equipment.

Grading

Grading involves the moving of the soil and shaping of the land by removing or adding soil. First,
workers use equipment to create the rough grade, slope, or terrain, which is usually 4 to 6 inches below the
final grade. The main objective of a rough grade is to establish drainage patterns. Some soils don’t require
major moving, while others need weed-removing methods to reduce weed problems after the landscape
construction is complete. After spreading the topsoil over the rough grade, the final grade is established with a
smooth soil that’s ready for planting and building landscape features.

Soil Compaction

A common concern for landscape contractors during site preparation is soil compaction. The use of
heavy equipment, like bulldozers, might cause damage to the soil, an issue also known as soil compaction.
This problem will seriously affect plant growth and could cause mature, existing trees to die. Soil compaction
can be avoided by keeping the equipment away from trees and their root area.

Dealing with Existing Features

Some features already present on the site might need to be removed. Regardless if it is a hardscaping
material—which could take more time to eliminate—or an old, large tree, the landscaping workers needs to
take proper measures to accomplish safe removal of elements that stand in the way of the new landscape
project.

Evaluating Soil Conditions

It is vital for the landscaper to make a proper evaluation of the soil type and quality. Since there are
many ways to improve soil quality, the first step is the analysis that will establish whether or not the soil is of
poor quality. A soil of poor quality cannot ensure good plant growth, so it needs soil amendments to improve
drainage, aeration, and moisture. The list of soil amendments includes compost, sand, humus, and fertilizers,
which may need to be applied before planting grass and other plants.

Locating Elements of the Landscape

 Once the landscaper has incorporated all of these methods, the final step of landscape site preparation
is transferring the measurements of the plan to the landscape. This meticulous work may involve plotting exact
locations of where hardscape and softscape features will go on the site by using stakes to guide the final
installation.

Choosing and placing landscape plants

Planting beautiful trees, shrubs, and flowers in your yard can transform it into a peaceful and nature-filled
space. To landscape your yard effectively, plant all trees and shrubs first, placing smaller flowers such as
perennials and annuals in the leftover space. Choose plants that will benefit your yard or that you'll enjoy, and
take the time to provide them with rich soil, plenty of water, and the space needed for their roots to grow.

1. Pick out trees that serve a purpose or are aesthetically pleasing. Decide if you want your tree or
shrub to provide shade, serve as a fence between a neighbor's house and your own, or simply be
aesthetically pleasing. Once you've determined their purpose, you'll be able to narrow down your
choices.
● For example, if you want shade in your yard, you might pick out a honey locust or willow oak.
● Crabapples and Japanese maples look beautiful and provide colorful leaves or blooms.
● Check the tree's Zone to see whether it's suitable for your specific climate.

2. Experiment with different types of annuals to find ones you like. Since annuals will only last for 1
year, if you pick one that ends up not doing well in your yard or that you don't like, you can switch it out
next year. Choose annuals with healthy stems and leaves, and whose colors you like.
● You can buy annuals in cells or individualized pots.
● Ask an employee at a garden store which annuals grow best in your specific climate.

3. Choose perennials you'd like in your garden year after year. Perennials are dependable and easy
to care for since they regrow every year. Choose perennials that work well in your climate and whose
color palette is pleasing.
● Try choosing a perennials in pastel colors, or picking out 1 or 2 main shades to work with.
● The lifetime of each different type of perennial will differ—some may live for 4 years while another lives
for 20.

4. Pick out a tree's spot depending on its purpose. If your trees are going to be serving as a fence, line
them up against your property line. If you'd like them to provide shade, place them in spots that you
want to be shaded. Just remember to plant smaller trees closer to your house and large trees farther
away.
● Planting large trees farther away from your house will prevent them from damaging your home if they
happen to fall.

5. Plant your flowers or shrubs in a border up against a structure. If you're placing your plants along
a fence or wall, plant the tallest ones in the back. Plant flowers that are shorter in the middle, with the
shortest ones in the very front.
● The tag that came with your plant should tell you how tall your flowers will grow to be.
● Try to get the largest, most mature plant you can afford to make planting easiest.

6. Place the flowers or shrubs on an island bed to be viewed from every angle. If you're planting
flowers in a flower bed that's in the middle of the yard, place the tallest plants in the middle. You can
plant other flowers on either side of the tall plants, placing them according to their height.
● Keep in mind that flowers on an island bed will be seen from all sides, not just one.

7. Situate your plants strategically for a full-looking garden. To make your garden look more full,
plant flowers of the same type next to one another. You can also place short-lived plants between
plants that grow slowly so that there are more blooms visible.

8. Choose seedlings for an easier growing experience. It can be more difficult and time-consuming to
grow plants from seeds. By purchasing seedlings, you'll be planting tiny plants that have sprouted and
already gone through the germination phase.

A landscape is the visible features of an area of land, its landforms, and how they integrate with natural
or man-made features. A landscape includes the physical elements of geophysically defined landforms such as
mountains, hills, water bodies such as rivers, lakes, ponds and the sea, living elements of land cover including
indigenous vegetation, human elements including different forms of land use, buildings, and structures, and
transitory elements such as lighting and weather conditions. Combining both their physical origins and the
cultural overlay of human presence, often created over millennia, landscapes reflect a living synthesis of
people and place that is vital to local and national identity.
 The character of a landscape helps define the self-image of the people who inhabit it and a sense of
place that differentiates one region from other regions. It is the dynamic backdrop to people's lives. Landscape
can be as varied as farmland, a landscape park or wilderness. The Earth has a vast range of landscapes,
including the icy landscapes of polar regions, mountainous landscapes, vast arid desert landscapes, islands,
and coastal landscapes, densely forested or wooded landscapes including past boreal forests and tropical
rainforests, and agricultural landscapes of temperate and tropical regions. The activity of modifying the visible
features of an area of land is referred to as landscaping.

EVALUATION
1. What is landscaping?
Landscaping is an activity that requires modification of the visible areas of land. These are the changes
and or additions of an existing terrain, landforms, and the construction of structures in a certain area.
This is typically related to gardening but requires crafting and making artworks through growing plants
to create a beautiful environment. Landscaping is both science and art, and requires good observation
and design skills. A good landscaper understands the elements of nature and construction and blends
them accordingly.

2. In your own words, why do we need to learn about landscaping?

Learning about landscaping also provides knowledge which are very essential to your own benefits.
Landscaping provides solution to common environmental issues and eventually protect natural
resources and ecology and also preserve them. For instance, soil erosion has occurred in your place
specifically in your own backyard, one way to fix it is through landscaping. Instead of just returning it to
its usual form why not make an artwork out of it. Much greater benefits of landscaping is providing an
environment that enhances the well-being and the health of every living person.

References:
1. http://www.depedangelescity.com/files/TLE/TG/tg_in_aquaculture.pdf
2. https://www.wikipidia.com
3. https://www.wikihow.com/Plant
4. https://www.academia.edu

Congratulations! You did a great job!

You just finished your learning pocket on TLED 125 Learning the competencies in Agri-Fishery Arts.
This learning pocket may not be enough but in order for you to learn more, you must read books
and surf the internet. Because of this pandemic, we were not able to have a face to face class.
Hopefully, next semester you would be reporting to school like in the normal days.

Take care and be safe.

Thank you very much!

LIBRADO C. MATIAS
Course Instructor