3. OBJECTIVES
Part of government’s hunger mitigation and
poverty alleviation program;
To answer the nutritionally wasted children of
the
province;
Appreciation of the stakeholders the
importance of vegetables in our daily
meals/diet.
4. Avenue for the community to participate
actively in growing vegetables;
Open door for those involve in the
garden to research, express their
technical knowledge and creativity in
designing making sure that gardens are
sight to behold.
5. ACTIVITIES
Facilitate /coordinate with School, LGU’s
on gardening program;
Provision of vegetable seeds and garden
tools;
Feeding program both in school and
barangay level.
7. One way or the other attributed
by vegetable gardening program
and feeding program.
8. STRENGTHENING STRATEGY
Enhanced through periodic technology
trainings;
Continued provision of agricultural inputs
and program supervision;
Search Best School Garden
Implementers – to generate enthusiasm
and interest.
9. RE-ORIENTATION
Refresh our program implementation
and some technology updates;
Encourage other schools to participate
the program for the good of our
children and importantly appreciate the
art of agriculture.
10. Based on data, out of 305
elementary schools, 10
participated;
High school 74, participated 6 ;
Encourage others to participate.
11. AGRI-PINOY GULAYAN SA
PAARALAN PROGRAM (AP-GPP)
One component in Food-based Nutrition
Intervention Program and 2010 Agri-
Pinoy Banner Programs;
As much as possible participated by all
primary and secondary schools in the
province;
12. Either container or field gardening
depending on the area of the
school;
Though in the search, for field 200
sq m. and container 50-100 square
meters, however, for program
objectives its not limited on the
stated area;
14. Use garden to teach basic concept of
science and agriculture;
Enhances learning experience of
students and nature appreciation;
Enhances barangay, parents, socio-
civic groups participation and
involvement;
15. Nutritional impact to the severely
wasted school children; feeding
program;
Avenue to teach students the value of
agri-entreprenuer;
Income generating project of the
school
20. 2. CONDUCTING GARDEN SURVEYS
AND PLANNING
Appraising a site and collecting data for
planning;
Components of the pre-planning phase;
Use of hard garden features and hard
surfaces;
Scale for landscape plans
23. 3. USE OF HARD LANDSCAPING
FEATURES
Hard and soft landscaping
Surfaces in the garden
Paving
Using pebbles
Rockeries
Mulching and erosion
matting
Barriers and walls
25. 4. USE OF SOFT GARDEN FEATURES
Choosing plants
Purchasing plants
Trees in the landscape (deciduous,
semi -deciduous, evergreen)
Shrubs
Perennials and herbs
Types of herb gardens
Wildflower meadows
27. 5. PLANT ESTABLISHMENT AND
MAINTENANCE
Plants in the landscape
Plant selection
Environmental factors
Improving environmental
conditions
Selecting the right plant
28. Which plant to buy
Understanding soils and
fertility
Plant nutrition
Preparing a garden
Transplanting techniques
29. Fertilizing and staking
Planting bare rooted plants
Time of planting
Planting mistakes to avoid
Gardening in dry Areas
Colorful year round foliage
30. Establishing annual and
herbaceous plants
Seed
Selecting herbaceous plants
and bulbs
Dividing and separating
perennials
Herbaceous borders
31. Maximizing flower displays
Selecting woody plants
Trees and tree health
Selecting flowering shrubs
Hedges
Climbers
Water plants and pond
management
Plant health
Weed management
32. 6. PRUNING
What, where and why prune
Removing dead and diseased
wood
Controlling type of growth
Distinguishing between bud types
Controlling shape and size
Pruning to rejuvenate a plant
33. How to prune
Pruning different specific plant
genera
Espaliers
Dead heading
Tree pruning
Stopping, disbudding, root pruning,
dead heading etc.
34. 7. LAWNS; ESTABLISHMENT AND
MAINTENANCE
Turf establishment
Soil preparation
Seeding, stolonizing, sodding, sprigging,
plugging
Mowers and mowing turf
Fertilizing turf
Renovation: aeration, scarification, top
dressing, etc.
35. 8. OUTDOOR FOOD PRODUCTION;
VEGETABLES
Introduction to growing outdoor
food crops
Growing techniques for vegetables
Planning a crop
Starting a vegetable garden
36. Managing the crop (weed control,
pests, water, etc)
Special techniques: No dig, green
manure, cover crops, compost etc)
Sustainable cultivation techniques
Planting techniques
Review of major vegetable crops
37. 9. OUTDOOR FOOD PRODUCTION;
FRUIT
Choosing a site and establishing an
orchard
Location, climate, rainfall and other site
considerations
Deciding what to grow
Scope of fruit growing
Pest and disease management on fruit -
chemical and non-chemical
38. Environmental problems and their
management
Pruning fruit trees
Pollination
Review of significant types of
fruits, berries and citrus
Developing a production plan
39. 10. PROTECTED CULTIVATION
Introduction to protected growing
Types of growing structures
Factors affecting light transmission in
growing structures
Management of greenhouses: benches,
hygiene, watering, temperature Control etc
Shade houses
40. Heating systems
Controlling light
Irrigation & nutrition control
Feeding plants
Pest and disease control in
greenhouses
Containers for growing in
Potting media
Indoor plants and their management
44. Design period details into a food garden to link to a
house with historic charm.
When a home is historic, or merely vintage, bring this
character into the food garden with picket fencing and
beautifully crafted wood towers that double as treillage
for climbing vegetables.
46. The long time problem with raised beds
constructed of wood is extensive from earth-to-
wood contact that inevitably rots out.
The weight of the soil inside raised beds
becomes even heavier when saturated,
causing wood planters weakened by rot can
fail during the rainy season.
The reason for introducing steel into this
application is to avoid future replacements with
a visually appealing alternative.
47. However, this may be fine in cool
climates, but further south steel absorbs
tremendous heat during the day.
This prevents the soil mass from cooling
down at night, subjecting the root zone to
abnormally high temperatures around the
clock.
