Quibido, RJ BAT3A Terminal-Report.pdf

I
Davao de Oro State College
Agriculture Department
Republic of the Philippines
Purok 10, Poblacion, Compostela,
Davao de Oro, 8803
www.ddosc.edu.ph I ca@ddosc.edu.ph
Reniel James P. Quibido
May 2022
The practicum in Bachelor of Agricultural Technology has been an
amazing experience, as it provides students with practical work experience
engaging in actual work that we have only learned from reading books and
learning from teachers' discussion. The practicum is the best way to test our
knowledge into actual work and learn more by doing, as learning does not
stop after school but also in the field, with the guidance of the farmers that are
experts in this branch of agriculture. The work that we introduced in our
practicum is the different fields and branches of agriculture. There was the
animal and poultry handling, planting crops, nursery management, fertilizer
making, ornamental production, grafting and plant propagation, and the tools
and equipment. This gives us an idea for our future in the field of agriculture,
where possibly one branch of agriculture will become the foundation of our
career.

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Practicum in Agriculture
Terminal Report
Reniel James P. Quibido
SUBMITTED TO THE FACULTY OF THE AGRICULTURE DEPARTMENT
DAVAO DE ORO STATE COLLEGE- MAIN CAMPUS IN
PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE DEGREE OF
BACHELOR OF AGRICULTURAL TECHNOLOGY
(BAT)
MAY 2022

II
BIOGRAPHICAL SKETCH
Reniel James P. Quibido was born on May 23, 2000, in Pagadian City, Zamboanga
del Sur. He graduated from senior high school in 2019 as valedictorian in the course track,
Electronic Product Assemble and Servicing, and he entered the college in the course
Bachelor of Agricultural Technology at Davao de Oro State College. He has explored
agriculture as one of his new journeys in life and everything for him is new, compared to
others who have already been learning about agriculture on their senior course. He has
been active in several activities for agriculture students and is willing to learn from them.
He has become one of the students to participate in agricultural competitions with other
schools and also get a chance to compete in a quiz from the Agricultural Training Institute
located at Panabo.
His journey has developed him to improve his skills and knowledge about agriculture.
He has applied his learning into reality, planting an apple from seed, applying the
technique he learned from school to make it grow into a big tree. He now loves to engage
in planting vegetables and crops as one of his hobbies, and he has a part-time job on a
banana plantation performing some of the basic labor work. Mr. James has struggled with
his learning due to the COVID pandemic and lockdown, which forced them to continue
their classes online and because of their place's low coverage on signal for sim and wifi,
which means sometimes they are not available, he has missed some of his class
sessions since first year on second semester. Now, in his third year, it is time for his
practicum, in which he will engage in performing different types of agricultural activities;
the making of fermented food for animals and organic fertilizers; driving and knowing the
tractor parts; also driving daro and karas; having a graft; planting pechay; performing
debeaking and castration. The activity he just performed made him harness skills,
discover new things, learn more deeply about agriculture, and draw from experience
based on farmers that are experts in their field of agriculture.
Practicum activities, he believes it unlock potential and provide meaning about how
agriculture works in real life, rather than just in books and discussions. Developed his
skills for communication and learned the basics of work that is related to agriculture. For
him, the practicum activity is not a task that must be completed, it is an adventure that is
made for students to understand and fall in love with agriculture.

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ACKNOWLEDGEMENT
First and foremost, praise and thanks to God, the almighty, for his guidance and
blessings throughout my practicum days, letting me finish the task, give me learning, and
complete it safely.
I would like to express my deep and sincere gratitude to all of the instructors for the
practicum in agriculture, who have guided me throughout every practicum task and given
me the opportunity to practice actual work in the field of agriculture. I am extremely
grateful to all the farmers and professionals who have helped me by providing materials
for the tasks in our practicum and to the Department of Agriculture in the municipal of
Compostela, Davao de Oro, who have supported me by giving me free materials and
communicating with farmers and technicians to let me observe and perform activities.
I am very grateful to the farmers who have let me barrow livestock, tools, and
machinery to perform and teach me how to properly operate them. A big thanks to my
parents, who have financially supported me for the materials to be used in some of the
activities. I am grateful to my friends and classmates who have contacted me to join a
group activity, and some of the activities that material and occurrences are limited, so
thanks to them, I am able to do the activity. A special thanks to my brother, who has
assisted me with vlogging and gathering the materials.

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TABLE OF CONTENTS
TITLE PAGE
TITLE PAGE i
BIOGRAPHICAL SKETCH ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENTS iv
LIST OF TABLES v
LIST OF FIGURES vi
LIST OF APPENDICES vii
INTRODUCTION 1
Objectives 2
ACTIVITIES 3
Pasture Management and Production 3
Swine and Poultry Production (Swine) 4
Swine and Poultry Production (Poultry) 5
Plantation Crop Production 6
Produce organic Concoction and Extracts/Produce
Organic Fertilizer (Fermented Plant Juice (FPJ)) 7
Organic Fertilizer (Fish Amino Acid (FAA)) 8
Organic Fertilizer (TEA MANURE (TM)) 9
Organic Fertilizer (Natural Calcium Phosphate (calphos)) 10
Operation of Farm Machinery and Equipment (Equipment) 11
Operation of Farm Machinery and Equipment (Machinery) 12
Ornamental Production 13
Produce Organic Vegetables 14
Produce Organic Vegetables (Week 1) 14
PROBLEMS ENCOUNTERED 20
REFLECTION 24
APPENDICES 25

V
LIST OF TABLES
Table Title Page
1 Historical list for Materials 25

VI
LIST OF FIGURES
Figure Title Page
1 Layering of Grass with the molasses 3
2 Pig Castration and Heat Detection 4
3 Debeaking, Poultry Vaccination, and Chicken Dressing 5
4 Cacao Grafting 6
5 The making and Harvesting 7
6 Chopping and Mixing Molasses 8
7 Tea Manure Processing 9
8 Mixing Vinegar and Bones 10
9 Driving Daro and Karas 11
10 Driving Tractor 12
11 Ornamental Landscaping 13
12 Building Nursery 14
13 Polyethylene Bags with Humus Mixture 15
14 Installation of Net 16
15 Organic Fertilizer Application 17
16 Removal of Weeds, Stone and etc. 18
17 Habukan or Addition of Soil 19

VII
LIST OF APPENDICES
1. Appendix A Request Letter 25
2. Appendix B Historical list for Materials 25

1
INTRODUCTION
The practicum in Bachelor of Agricultural Technology has been an amazing
experience, as it provides students with practical work experience engaging in actual
work that we have only learned from reading books and learning from teachers'
discussion. Doing the task is not a requirement that must be done, it is a learning
experience that will change our view of agriculture and make us have a deep
understanding of its importance. The practicum is the best way to test our knowledge into
actual work and learn more by doing, as learning does not stop after school but also in the
field, with the guidance of the farmers that are experts in this branch of agriculture.
The work that we introduced in our practicum is the different fields and branches of
agriculture. There was the animal industry. It included poultry, swine, and cattle, in which
we did the basic to advanced levels of work with the guidance of expert technicians, some
of whom were relying on the module instruction. The activities that were related to the
animals were the making of fermented grass feed or silage; in the poultry, it was the
debeaking, where it can be applied to the day-old chick or the mother chicken, and the
chicken dressing; in the swine, it was the guidance of the technician as he introduced to
us the castration and also the heat detection. This practicum activity taught me the
fundamentals of animal care; seeing them perform and observing them in action made
me realize that each agricultural branch has a different level of difficulty, profession, and
work. The practicum has introduced me to the activities and work, which are the planting
and taking care of the plants. It can be categorized into the basic and advanced types of
work that require experience and knowledge in this field; performing the propagation for
banana and planting the tissue seedlings of banana; the grafting of cacao seedlings and
knowing its varieties; and the nursery management for organic production, which takes
care of pechay from seedling to harvest. Agricultural production offers lots of professions;
I could be a farmer or a plant technician in the future, as my practicum gives me an idea of
how it works.
The making of organic fertilizers is one of the most useful topics for me in the future.
It demonstrates that the creation of fertilizers is not only organic. In the practicum activity,
there was the making of the substitute abono, rich in calcium phosphate and micronutrient
packed liquid, and the fast-acting abono, which increases soil fertility and enriches soil
nutrients. This basic organic concoction fertilizer is our first step. Practicum introduced me
to the equipment, tools, and machinery that would be a big help for farming. I was able to
learn the basic and major parts of the tractors and to learn to drive them. They were a big
help in farming, especially in laboring. I drove and learned to use tools that are commonly
used in cultivation, the daro and karas. Skills are sometimes needed and can be handy.
One of the task activities is building a nursery, and I have a skill in carpentry. The nursery
is used for organic production, where our subject plants are pechay from seedling to
harvest. The making of a landscape, as ornamental production is one of the branches of
agriculture, where I used to beautify things using ornamental. I built a landscape with
mini-mountains and waterfalls that have a design with lots of flowers, stones, and many
other materials that would create a beautiful output.
Indeed, agriculture is so broad and there is lots of exploration to do, and practicums
are the way for us to deeply understand and feel the actual scenery that we only learn
from books. This gives us an idea for our future in the field of agriculture, where possibly
one branch of agriculture will become the foundation of our career.

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Objectives of the Study
The report aimed to determine the level of learning –application of the On Job Training of
the Bachelor of Agricultural Technology in Davao de Oro State College- Main Campus
–Davao de Oro, Compostela. Specifically, this terminal report sought to:
1. Determine the level of learning-application on the On Job Training of the
agricultural technologies and theories learned in school by the students and their
ability to apply to actual performance in various agricultural enterprises.
2. Enhance the students’ ability and integrate knowledge from various
disciplines when identifying and analyzing problems in an actual
agricultural situation.
3. Help student to be confident in the future, for there work as one of agriculture
professional.

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ACTIVITIES
Activity 1: Pasture Management and Production
Narrative:
In week one, I learned about the pasture production and management, and its
importance on the ruminant production, as it helps farmers to gain more income and be
flexible in terms of feeding method, which is the pastures are the cheapest feed resource
for ruminants. I’ve learned the type of the feed resource that can be used in pastured, this
were the forage grasses and legumes, I have make my research about the the grasses
and legumes that can provide enough feeding substitute and the edible plants, were I did
a task of knowing grasses that naturally grown in the land field which eaten by the
ruminant and I have get familiarized on the terms that used in the pasture management
and production.
In week two, I have learned how to make the feeding substitute for the ruminant, the
fodder or the silage which is conserved by reducing pH through natural anaerobic
fermentation and is used for feeding during scarcity period, drought or floods and for
Utilizing surplus forage, were the first thing I do is to find and gather material to be used in
the making of silage, gather some fresh grasses, legumes or the fodders and making sure
that this are free from any chemical contamination that can be dangerous to the ruminant
if eaten, and my target kilogram is 5 which I used a 1/4 kl molasses for the fermentation,
and good bacterial growth. After I have done gathering of the material, and since shredder
machines are not available, I did is to manually chopped the grasses mixed with legumes
and other material, at a estimated size 2 to 4cm from the best consumption of the
ruminants, and next for the filling I place it carefully into the silo or the container, layering it
mixed with the molasses, and compacting it to leave the moisture out, and after the
processed I’ve cover it with plastic airtight material with no holes to avoid exposure to air
for the best development of the silage quality and I did additional research the
fermentation are at least twenty one days for the best serving of the ruminant and not to
lose much nutrient during the process.
Figure 1. Layering of Grass with the molasses

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Activity 2: Swine and Poultry Production (Swine)
Narrative:
In week four, I learned about procedures that are commonly performed in the swine
industry; these are castration, piglet identification (ear notching), and the techniques in
heat detection. The pig castration, where I got to observe an agriculture technician
perform the service of castrating a piglet, where I learned the purpose of this procedure is
to remove the unpleasant smell that sometimes arises when the meat of non-castrated
male pigs is heated, and the technician showed us the proper way of castrating, the
standard method and also the common method, which is a faster and more effective
method, where there is only one cut opening for the removal of both testicles, while the
standard method has two cut openings in every testicle and the application of iron after
castrating.
I have learned about the proper way of identifying the pig using the method of ear
notching, where I have used cardboard in the shape of a pig head and then the ear coding,
where there are designated cuts depending on the number that is closest to the highest
code and is deducted accordingly. There are two divisions: the letter, which is in the right
ear with a code of 81, 27, 9, 3, and 1, and the individual numbers that are in the left ear, 9,
3, and 1, which represent the placement of the pig at its birth. I have cut the board
according to the sample of 133 letters per number and 10 for individuals. After I figured
out the proper cutting, I learned how to read any type of ear notching, which is present in
most, and I would be able to apply it to my piglet in backyard farming, where this is the
common identification practice. It costs a lot less compared to tattooing and ear tagging.
I have learned and am able to put into practice the techniques in heat detection,
where I have performed the heat detection for the confirmation of estrus in the pig. When
performing, I have searched first for the common sign of estrus, which is the swelling and
reddening of the vulva and the thick mucus discharge from the vagina, and I have tested
the sexual receptivity in sows and gilts by performing a method of haunch pressure test
using by hand to push the pig from behind and rub her sides and thigh, which I have
literally ridden the pig and applied, and also with the riding-the-back test, then the semen
on the snout test, which I have given the pig by giving it a smell of the semen, or it is also
called the odor preparation.
Figure 2. Pig Castration and Heat Detection

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Activity 3: Swine and Poultry Production (Poultry)
Narrative:
In week three, I learned about the poultry management which categorizes to
Debeaking, Poultry Vaccination, and Chicken Dressing, which is, performed individually
following the instructions from the module. The first thing I did was the debeaking, where I
performed manual removal of the chicken beak, a painful procedure for the chicken were I
used a hot sharp knife for less, blood and seal the wound automatically in the process. I
carefully handle the chicken place in the table, and perform the cutting. I did 1/3 of the
beak remove and 1/4 to the bottom. I have secured the tongue of the chicken before I did
the cutting, so that it would not wounded or burned, I learned the reason for doing this is
to prevent the cannibalism of the chicken within the farm.
The Poultry Vaccination, were I have performed the five actual method of vaccination,
this is for the poultry production to prevent and control contagious diseases, A variety of
methods are the Subcutaneous injection means under the skin, were I did the injection
near the head at the neck, carefully under the skin of the chicken, the vaccine I used are
just water, demonstrating the proper step of doing it and also the intramuscular injection
were I have put it at the breast muscle muscle of the chicken, and I’ve that it usually
performed on the roaster, and the other three where commonly used for vaccinating the
hen and chick, this are the Wing-web vaccination were vaccine are put in the apparatus
and injected on wing, the intraocular vaccination were vaccine are directly applied as eye
drop and intranasal vaccination were applied as nose drop.
The chicken Dressing, were I performed an actual slaughtering of chicken in
commercial operation that involves bleeding, which process I did the common way of
slaughtering with knife cut at the neck, stopping the breathing of the chicken, it usually
last 1 to 2 minutes, and after that process are the scalding which done by a hot water put
at the chicken carcass in order to loosening of the feathers, then the defeathering which I
did the direct pulling of feathers from the carcass, slowly and carefully for the carcass not
to remove the skin with the feathers, and then the singeing which the end processes of
cleaning the carcasses to remove hair like appendages, and the washing, then the
removal of feet and oil gland, and the evisceration were I have to pull out all the organ
inside the carcass and be a commercial like product. I have learned new ways of dressing
a chicken which is easier than the old way.
Figure 3. Debeaking, Poultry Vaccination, and Chicken Dressing

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Activity 4: Plantation Crop Production
Narrative:
In week five, I learned about cacao production and management, including
information about the major diseases and pests encountered in cacao production and the
identification of cacao varieties. We have asked to do research about them and draw up a
description of their symptoms of infection and the effective management that must be
applied for the control of such diseases. Then the major pests that damage the cacao
have been described and identified with their symptoms of infection and the effective
management that must be applied for the control of such diseases, and then the major
pests that damage the cacao. I have given scientific names and identified the result of the
cacao infested with insects and the damage caused to the cacao, and I have given
effective management to be used for removing and controlling pest insects. The drawings
and descriptions describe the different varieties of cacao. The Criollo, Forastero, and
Trinitario varieties have unique characteristics in shape, structure, and taste that make
them identifiable; the Criollo is the rare variety, the Forastero is the versatile, and the
Trinitario is the hybrid, and they can be identified by drawing them and looking at the
picture. I have learned some of its key points; the size, shape, and color, that are unique
and for me to identify it correctly. This activity makes me familiar with the cacao varieties,
diseases, pests, and the management of the production and its importance.
The grafting of the cacao, which I have learned a lot, makes a big improvement in me.
It helps me boost my confidence in communication and knowledge. The first step I took in
the assignment grafting was to find the material. Especially the seedling cacao, where I
have learned to ask government establishments and process things in order to get
available seedlings for the rootstock, and the same also in getting the scions. I had to ask
the owners to get some branches on their cacao, and for the grafting, it wasn’t really a
problem since the DA workers that gave me the seedling gave me tips for the proper ways
and a higher success rate of grafting cacao. Upon the process and research, it gave me
knowledge of how important the process of grafting is not only to cacao but also to other
plantation crops like coffee, which grafting helps us to maximize and probably get many
more benefits from grafted plants than seeded. This simple method of connecting plant
branches, rootstock, and scions unlocks so many possibilities. Great knowledge has been
gained in this assignment, which can be applied in our daily lives.
Figure 4. Cacao Grafting

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Activity 5: Produce organic Concoction and Extracts/Produce Organic Fertilizer
(Fermented Plant Juice (FPJ))
Narrative:
In week seven, I learned how to make the Fermented Plant Juice (FPJ), its uses, its
benefits, and how it will affect the plants that have been treated with this product. We
performed the making of the fermented plant juice, which will extract the plant’s sap and
chlorophyll. It is a rich enzyme solution full of microorganisms such as lactic acid bacteria
and yeast that invigorate plants and animals. For making activities, the material I collected
is plants that grow fast and are vigorous because fast-developing plants have growth
hormones that are very active, and my subject is the banana sucker or follower, and I
collected the ingredients just before sunrise because plants have the perfect moisture
level during this time.
I cleaned the sucker by removing some of its parts, and I did the chopping into
smaller sizes of the banana for the easy extraction during fermentation, and then I
measured the weight of the banana and the weight of molasses, with a ratio of 1:1. After
the process, I mixed the two major ingredients, the banana and molasses, into a
container with a net. The net would be very useful for the easy extraction of the fermented
juice during the harvest. I have put a cover on the container after it has been mixed. I’m
using manila paper because plastic isn’t advisable to use, and paper would just let the
gas created inside during fermentation escape, whereas plastic doesn’t. I have put a label
that indicates the making and the harvest time. The fermentation period is 7 days, and on
the harvest date, it was very easy to harvest because of the net. I extracted all the juice
and put it in a clear bottle ready to be applied to plants or animals.
Figure 5. The making and Harvesting

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(Fish Amino Acid (FAA))
Narrative:
In week seven, I learned how to make fish amino acids (FAA), or the fast-acting
abono, which increases soil fertility and enriches soil nutrients. It makes the soil very
loose, maintains the biomass of microorganisms and earthworms, and guarantees a
healthy soil environment. The FAA can be made from spoiled fish and fish trash such as
bones, heads, internal organs, and skin with crude sugar. For this activity, I have used 1
kg of tamban fish and 1 kg of crude sugar for this activity.
I only did the processing of the fish amino acid, in which I chopped the fish into
smaller pieces for a faster and better result during fermentation, and after I chopped all
the fish, I put it in a container, layered it, and mixed the chopped fish with crude sugar,
and covered it with manila paper and taped it for the fermentation not to be contaminated
with bad bacteria that could decay or damage the fermentation, and I put a label to make
sure not to forget when to harvest. This 1:1 ratio will be fermented for 30 days, and this
will contain essential amino acids and other important micronutrients. 90% of this is
nitrogen. If applied, it surely benefits our plants and crops.
Figure 6. Chopping and Mixing Molasses

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(TEA MANURE (TM))
Narrative:
In week eight, I learned how to make tea manure from the manure of carabao, which
is partially dried. This tea manure may contain all major nutrients in small quantities but is
rich in trace elements and very useful for treating trace element deficiencies. The first
thing that I did was the collection of the material, which is the manure of the carabao.
Because the manure is day-old fresh, I partially dried it in the sun, and then I gathered the
materials for the making, the containers, 1/2 sack, and the cover and markers. I used
personal protective equipment or PPE for this activity.
I used gloves for moving the manure into the sack and a mask to not smell the bad
odor. After I put the manure inside the sack with a stone inside, which made the manure
deep in the container, I put the sack with manure inside the container. I gathered
underground water or unheated water, and I poured water over the teabag, leaving a 20%
air gap, and I put a cover on it and put it in a room. After a week, the manure that soaks in
water is ready for harvest, and the color of the tea is rich, dark brown and ready for use.
The manure tea is the product of the manure of the livestock being steeped in a bag
submerged in water. I learned that the extract can be an alternative to chemical fertilizer
and that the leftover manure can be thrown in the garden for soil improvement.
Figure 7. Tea Manure Processing

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(Natural Calcium Phosphate (calphos))
Narrative:
In week eight, I learned how to make natural calcium phosphate (calphos), which is
extracted from the bones of vertebrate animals. My subject in this activity is pig bones.
The extract of the bones is called calphos, an essential substance that can help our crops
for fast growth and development. For the activity, I have gathered bones from the pig and
other necessary materials. I have to burn the bones at a low temperature to remove the
organic material left in the bones, or it will remove the organic substances, and after I’ve
done burning, I let it cool and then put it on the containers and mixed with the coconut
vinegar, because the ratio is 1:10, or 1 kg of bones, and 10 liters or parts, and I have used
1/2 kilo and the coconut vinegar is 5 parts, and I add the bone after being weighed, and
have used a net for faster harvest. Then, followed by the vinegar, and then put a cover
and label with the fermentation period of 21 days.
Figure 8. Mixing Vinegar and Bones

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Activity 9: Operation of Farm Machinery and Equipment (Equipment)
Narrative:
In week nine, I learned how to operate and drive the Daro, or the Native plow, Karas,
or what they have called Sudlay, and also the Grasscutter, or mower. I used personal
protective equipment, or PPE, for my safety during all the conduct of the activity. I was
assisted by the owner while performing the activity, teaching me what to do and what the
proper way of performing daro is because it is hard to operate. I learned how to give
commands to the Carabao, where to place the plowed point in the soil. If going to the right
or left, just hold on to which side you want it to go. The Karas or the Sudlay are used to
remove the grass mixed with the soil and are used to pulverize the soil. The karas are the
easiest to drive because the carabao is just pulling the karas and giving direction to the
carabao. The mower, or the grass cutter, is used to trim the grass surface. While doing the
activity, I first checked the condition of the machine and also adjusted it to the right mode
before turning it on, and then drove the grass cutter slightly to bind it to properly cut the
grass surface.
Figure 9. Driving Daro and Karas

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Activity 10: Operation of Farm Machinery and Equipment (Machinery)
Narrative:
In week 10, I learned how to operate and the parts of the four-wheel drive tractor.
These are the most commonly used tractors in dry or upland farming situations and for
transportation. During the conduct of the activity, we first identified the important parts of
the tractors that serve major functions, like the motor engine, and I identified the main
component for driving the tractors. It was the clutch and the transmission gears, and
some members of our group identified other parts. We know it was the differential unit, full
drive, rear wheels, front wheel steering mechanism, hydraulic control, and hitch system.
We have learned it by seeing and feeling its surface. We have driven the tractors as we
have learned how to control them. For me, I first experienced and put it in my mind where
it is: the brakes, the power take-off unit, the tractor pulley, and the control panel. I was
also reminded to use a brake lock when taking off. For the tractor not to move by gravity, I
have learned how to go forward, backward, right and left, and there are adjustments for
the speed of the tractor, which should be kept in mind before driving on.
Figure 10. Driving Tractor

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Activity 11: Ornamental Production
Narrative:
In week 12 of my practicum in agriculture, I encountered ornamental production. I
have done the creation of the landscaping, which is the beautification of the surroundings
using ornamental plants, crafting ideas, creating beautiful color combinations, and making
ideas into reality. The first thing that I have done is finding area that can fit 3x3 meters or
2x3 meters, area required space for landscaping, and after that I have cleared the area
removing unnecessary plants and stones and other materials. After that clean up I have
make plan and designed, thankfully there are available material in my place that can be
used for making a good looks into the landscape, I have gathered and used a two dragon
statue stone, breaks, stone, and coconut shells or bagol as the none living material, and I
have gathered ornamental plants for hanging, for pond or water plants, bonsai trees,
bermuda grass, and fish for water pond, after collecting the material I have started
preparing them for their purpose and design, I have clean the statue, and them measure
the area by 1 meter, to get the requirements, I used 2x3 meters for this landscaping, and
then after that I put the statue in its place, and then started making pond have a digging
and the put the recycle banana plastic box with thick plastic vacuum as the water pond
structure.
I have put a stone and stone breaks into the box surrounding it, making it like a
waterfall scenery. After that, I put some of the colorful water plants potted on recycled
cups into the pond, and then I installed a water irrigation system for the pond that is
connected to a waterfall structure, and then after that, I gathered up soil to make a
mini-mountain for the bonsai trees to be planted. I have arranged the coconut shells inline,
and the inside has added soil for the bermuda grass to be planted, which makes the
inside landscape scenery look good, and for the surrounding area, I have put in
ornamental plants to make the area look forest-like if viewed from the inside, and for the
sky surrounding, I have put in hanging plants that would look great in the future for
growing long and wide, which could cover up the area and make the scenery more
colorful and beautiful. Once everything is done and the pond is ready, I will put my carp
fish in the pond to explore the new environment.
Figure 11. Ornamental Landscaping

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Activity 12: Produce Organic Vegetables
Narrative:
In weeks one of the organic vegetable production, I have build my own nursery for
the seedling and plant growth development, I have first gather up materials that needed
for the building, materials like wood, bamboo, nails, and have some tools to start building,
I have used hammer, hand saw, bolo and tape measure. I have design layout on my
nursery 2m x 4.5m on size, and build it, facing a sunrise, for my plants to have enough
sunlight for fast development. Connecting the woods for building are the most challenging,
hammering it non-stop to build up the foundation and used bamboo to build layer where to
put the seedling to grow and developed, I design two layers to maximized the space, and
the hard part on this design is how can I support the weight of the base with organic soil,
and to make it possible I have put a timber and beam to support every part, even it have
heavy weight, and I have also build a seedling box and put some organic soil in to for the
seed to grow, this will serves as the seedling tray.
Figure 12. Building Nursery

15
Narrative:
In week two of the organic vegetable production, I gathered up the material for
pechay soil. It was a combination of humus, sand, and the soil garden, with a ratio of 1:1:1.
The humus that I have gathered is from decaying banana stock and corn husks. I have
mixed the two properly and removed any other solid material to make it pure. I have half a
sack of the humus, and I have gathered garden soil from my garden of sweet potatoes
and other vegetables. A half sack of it was enough, and I also have a half sack of pure
small sand that is processed with sand separators. I first mixed the humus and the sand.
After I have mixed the garden soil, after I am done mixing. Materials are evenly distributed
with each other. I have put it into the polyethylene bags evenly distributed with a total of
40 bags; and I have placed it into the nursery house to let it be ready for transplants.
Figure 13. Polyethylene Bags with Humus Mixture

16
Narrative:
In week three of the organic vegetable production, I have seen that the pechay is
ready for transplant because the third plant's leaves are now visible. That is why I first put
up a net in the area surrounding the nursery to make it look like a green house. That net
will reduce the heat that the pechay receives on a sunny day, especially between 12 p.m.
and 3 p.m. when the sun is so bright. At that time and for rainy days, it will protect the
plants inside from direct heavy rain drops, which possibly could injure that plant if directly
hit into the pechay like a new transplanted one, and it will also give protection from windy
conditions as a wind breaker, like in this nursery that is widely open. For that reason, I
have transplanted in the afternoon with low sun heat and a cool environment, a favorable
time for transplanting seedlings, and after it was done, I applied water using a portable
hand sprayer to cool down the environment, and in the morning I applied water to each
plant in the pot, so that the transplanted pechay would not get dehydrated on a sunny
day.
Figure 14. Installation of Net

17
Narrative:
In week four of the organic vegetable production, the pechay has grown healthy, but
something is lacking. That is why I decided to use an organic fertilizer, fermented plant
juice, and fish amino acid, which will undoubtedly help to fill the nutrient gap that the
pechay requires for growth and development. FPJ and FAA help to improve the structure
of the soil, including the circulation of air, which sustains microorganisms that can help in
the release of nutrients to the soil. FAA is the fast-acting abono, and it can surely help the
growth of pechay, for it increases soil fertility, nourishes soil nutrients, and promotes the
growth of crop roots and leaves, especially when the pechay are young. Having them
fertilized helps them to grow faster, and it is healthy for human consumption as all are
organic.
Figure 15. Organic Fertilizer Application

18
Narrative:
In week five of the organic vegetable production, I did the removal of the weeds and
some other material that wasn’t meant to be in the pot, like corn cobs, stone, and others
that are undecayed or partial decomposed, which I just recently showed, and uncovered
because of the water that erodes soil just a little. I remove the weeds because they
compete with the pechay for the nutrients present in the soil. This usually happens at the
growing stage. When fertilizer is applied, the weeds are way faster at absorbing nutrients
compared to the pechay. That is why it is important to remove them and other material
that the pechay doesn’t benefit from. For it might introduce disease, insect infestation,
and drought.
Figure 16. Removal of Weeds, Stone and etc.

19
Narrative:
In week six of the organic vegetable production, I did the adding of the soil at the root
base of the pechay to make it strong and to cover the root that is showing on the surface.
It is called Habukan in Bisaya, which means it benefits the pechay to have a strong base
and support the body stem to grow it much healthier. Adding soil to some of the pots to
replenish them because they were eroded due to watering and rain. After the addition of
soil, it will improve the growth of the plant and it will grow faster with the help of organic
fertilizer and concoction.
Figure 17. Habukan or Addition of Soil

20
PROBLEM ENCOUNTERED
1. Pasture Management and Production
Difficulties encountered during the conduct of the activities
The difficulties that I have encountered in the conduct of silage making are the
gathering of the materials for fresh grasses, legumes, and fodder. I am not familiar with
the edible grasses that are safe to feed to the ruminant and not to make poison. What I
did is ask other farmers about what the best grasses to feed to the ruminant are.
During the processing, which it is hard to do chopping materials with not wasting
much of it, and keep it on best quality as possible; and the hardest parts are, the
compacting and covering, where I am most assured that it is properly pushed compact,
and no room for moisture and the covering, where I must ensure that the plastic cover is
sealed properly airtight for good fermentation and best result.
2. Swine and Poultry Production (Swine)
The difficulties that I have encountered in the conduct of the activities are the
availability of the castration subjects, where I had to contact the Department of Agriculture
(DA) in livestock sectors. The two municipalities of Compostela and New Bataan, about
the availability of the procedure and the long distance for the piglet subjects and the
backyard owner, approved our request to get inside their farm and observe the castration
operation. It's the same with the heat detection test.
I have asked lots of backyard raisers about the pig that they would have and asked
them if they agree to test it. It's a hard thing to do when the pig isn’t sexually receptive.
This is a problem for me to find another subject because of the limited backyard raisers in
our area and also because most of the farmers won’t agree because they are scared of
the entry of African swine fever into their farm. That is a common reason for many farmers,
and thankfully I was able to test another sow pig, which confirms the sign of heat as well
as a significant comparison to estrus pigs and non-estrus pigs.
3. Swine and Poultry Production (Poultry)
availability of the material and the unknown procedure, which I have to rely on module
instruction, but it’s worth it for exploring new and first time experience Like the debeaking,
which is not commonly performed in backyard poultry, it’s hard for me because it my first
time doing it, wondering if I correctly for performing it, and also for vaccination, it was a
little bit hard, but I did perform it correctly, and for the chicken dressing in a commercial
operation, where just like same as the common method, but the hard way is the
procedure of evisceration, I’m not familiar with all but I have performed it well.
4. Plantation Crop Production
The difficulties that I encountered in the conduct of the activities, such as the drawing,
are not so great for making it look like the picture, but it was great for me to practice my

21
skills in drawing, and also for not being familiar with the cacao fruit, where I need to seed
seedlings and leaves and the fruit in person so that I get familiar.
The grafts are the unavailable material to be used. I needed to find cacao seedlings
to perform the grafting and use them as a root-stock. I chatted and called my friend,
asking if they knew someone who had cacao seedlings to perform the grafting and use
them as a rootstock. Thankfully, my father's friend recommended the DA, or the
Department of Agriculture. I can possibly get seedlings from them. Even though I wasn’t
good at communication, I have learned it by the processes, and also I’m not so familiar
with grafting, so I watched from the internet, so that I could perform it properly.
5. Produce organic Concoction and Extracts/Produce Organic Fertilizer (Fermented
Plant Juice (FPJ))
The difficulties that I have encountered in the conduct of the activities were during the
gathering of the materials. I need to get it before sunrise because plants have their perfect
moisture level during this time and not on rainy days because it may wash away important
nutrients and microorganisms. The storage for the fermentation needed to be checked
daily for me to see if it was safe from contamination by rats or anything that would
damage the FPJ during fermentation.
6. Produce organic Concoction and Extracts/Produce Organic Fertilizer (Fish Amino Acid
(FAA))
The difficulties that I encountered in the conduct of the activities were in the gathering
of the ingredients and materials, of which the mentioned suggested material is not
available. That is why I have used fresh fish. Other difficulties are just minor and can be
easily managed.
7. Produce organic Concoction and Extracts/Produce Organic Fertilizer (TEA MANURE
(TM))
Difficulties encountered during the conduct of the activities:
The difficulties that I encountered in the conduct of the activities, were at the
gathering and making of the tea manure, for which I have a weak stomach, especially
involving manure, even if, it was partially dried manure, but thankfully I have PPE
available, which is why I’m able to perform this activity.
8. Produce organic Concoction and Extracts/Produce Organic Fertilizer (Natural Calcium
Phosphate (calphos))
The difficulties that I encountered in the conduct of the activities were the burning of
the bones and the removal of the organic material, which I had to monitor the fire at a low
temperature so as not to over-burn the bones, and also the ratio of application, where I
needed to calculate the bones' mix with coconut vinegar, which is why I used half of the
sample ratio for me to not have a hard time balancing the materials.
9. Operation of Farm Machinery and Equipment (Equipment)

22
The difficulties that I have encountered in the conduct of the activities, particularly
during the conduct of the Daro and the Karas, are the unknown soil bulkiness and the
hard roots. That's why it's hard to drive; the operator must have held strong to the left and
in the right direction, and for the karas, it’s hard to put it in position because it's heavy if
the carabao has to go in the wrong direction; and for the grass cutter, it was heavy and if it
was not properly used PPE, it might cause an accident like scratches and the strong
sound of the engine.
10. Operation of Farm Machinery and Equipment (Machinery)
unfamiliarity of the parts, which sometimes there are big differences between the picture
and the actual surface of the part, and also the driving. It is hard to operate, but it is my
first time driving a four-wheel engine. After I have learned the basics, I’m not afraid to
switch and put one gear at a time, and also for the direction. Now I can fully drive tractors
on my own with no guidance as what I have studied syncs in with my actual activity of
learning.
11. Ornamental Production
The difficulties that I have encountered in the conduct of the activities are the time
and the work needed to build up an amazing landscaping, which took three days to finish
because of the unfavorable weather in our place, and also the gathering of materials for
making the plan and idea possible into reality, and choosing beautiful ornamental plants,
convincing my mother to give permission for its use in permanent landscaping materials,
and planting it into the landscape soil.
12. Produce Organic Vegetables (Week One)
Difficulties encountered during the conduct of the activities:
The difficulties that I have encountered in the conduct of the activities, is that how to
build or become a carpenter, thankfully youtube is available nowaday; and also the
availability of material where I have used materials, that I’m able to provide and gather.
13. Produce Organic Vegetables (Week Two)
gathering of material. That is why there is limited availability of humus in our area. That is
why the idea of mixing humus from different kinds. This benefits the plant more, for there
are lots of possible elements in the humus, and also for mixing. It is not that hard. It just
takes a long duration of time to do it, particularly with sand gathering and mixing it evenly
for each bag to have a balanced ratio of sand, humus, and garden soil.
14. Produce Organic Vegetables (Week Three)
unfavorable environment and the long duration of the transplanting time, for it takes an
hour for transplanting in each pot, and the seedlings that have emerged from the seedbed
might get dehydrated. Some of the transplanted pechay have been injured during the
transfer and must be replaced with healthy ones.

23
15. Produce Organic Vegetable (Week Four)
The difficulties that I have encountered in the conduct of the activities are the odor of
the FAA, or fish amino acids, which I can’t stand; and also the right amount of application
for this organic fertilizer, it won’t harm the pechay for there is no overdose.
16. Produce Organic Vegetable (Week Five)
There were no difficulties encountered during the conduct of the activity.
17. Produce Organic Vegetable (Week Six)
There were no difficulties encountered during the conduct of the activity.

24
REFLECTION
The agricultural practicum exposes us to a variety of topics, allowing us to apply what
we've learned in the classroom to real-world situations and to broaden our knowledge as
we gain experience. This gives us an idea for our future in the field of agriculture, where
possibly one branch of agriculture will become the foundation of our future career. The
practicum in agriculture has developed me. It gives lots of learning opportunities,
especially in communication skills with farmers, agriculture professionals, and others. It
made me realize that agriculture is so broad and has a lot of opportunities. I learned that
being a normal farmer is hard work; all day spending time on the farms, but it was so
much fun to do labor work with farming and taking care of animals.
During practicum, I learned a lot. For doing organic concoction for fertilizers, I
learned how to drive a tractor and a daro, and also how to command the carabao, which
is the farmers' partner in farming. I learned some of the work that is related to nursery
management, which is the grafting and taking care of seedlings. I got to observe the
process of castration and perform an actual heat detection on swine, and also learn
chicken debeaking, which I'd just seen on video and now I’m able to perform. It was an
amazing learning experience. The making of fermented grass feed or silage for cattle can
be handy in the future if I engage in raising cattle. The ornamental production, which I’m
able to apply and teach my mother about planting ornamental and designing our home, I
have learned a lot of things that add up to my prior knowledge and define new things that
are beyond compare and other that are related to what we have learned in school.
Doing the task is not a requirement that must be done, it is a learning experience that
will change our view of agriculture and make us have a deep understanding of its
importance. After completing the practicum activity, I now have a clear idea of what I want
to do in the future; one of the topics I chose is both challenging and enjoyable, and I want
it to serve as the foundation of my future career.

25
APPENDICES
Appendix A
Request Letter
“Practicum in Agriculture”
Dear Ma’am/ Sir:
We, the third year students of Davao de Oro State College—Bachelor of Agricultural
Technology, are having our Practicum in Agriculture. We are requesting the Department
of Agriculture's assistance in providing us information about the animal raiser and
technician that is servicing for castration. We would like to observe the castration
operation as one of our practicum requirements. We would gladly appreciate it in this
regard to help us in this activity. Thank you!
Truly yours,
Agriculture Student.
Appendix B
Historical list for Materials
Molasses 1kilo - 36 php
Travel cost(Gas) - 500 php
Syringe Injection - 20 php
Surgical gloves and other -50 php
Chicken for debeaking and dressing - 210 php
Cacao Seedling - 90 php
Pruning shears - 298 php
Banana Seedling - 75 php
Molasses 2kilo - 72 php
Fish 1kilo - 100 php
Container 3ps - 180 php
Tape - 40 php
Marker - 40 php
Manila paper - 21 php
Net - 100 php
Nail - 150 php
Pechay Seed - 30 php
Polyethylene Bags - 170 php
Bamboo - 200 php
Hand pressure sprayer - 269 php
Carabao Rent - 100 php
Gas for Mower - 50 php
20 Feet Water host - 108 php
Coloring Material - 134 php
Coco Coir - 200 php
Total: 3,243 php
*The Data above show the cost of material use in the whole Practicum Activity.

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