Professional Documents
Culture Documents
) PRODUCTION AND
MANAGEMENT AT TUBLAY AREA, LA TRINIDAD, BENGUET1
MARY SHADDELINE LABITAG ZAFRA
INTRODUCTION
Vegetables, being defined as any plant or plant part that can be eaten raw or cooked and
can be eaten with staples such as rice is an important part of any Filipinos diet. Vegetables are
being relatively sold at low prices compared to meat and other food products, hence, are a smart
option for people to include in their dishesboth to make it healthy and cheap. Aside from being
part of Juans diet, growing or producing vegetables provides livelihood to most Filipino farmers
in the Philippines, thus contributes to our countrys economic progress while providing food to
our tables.
One famed vegetable in the Philippines is lettuce (Lactuca sativa Linn.). It has a variety
of uses, but generally it is eaten raw. It may be served alone or used as a base for salads and
combined with other vegetables. It contains about 95 per cent water and is a fair source of
vitamins and minerals. It provides nutrients: carbohydrates, vitamins, minerals and fiber that are
essential to our growth and well-being (University of Illinois Extension, College of ACES,
2015). Lettuce belongs to the family Compositae and is grown for its edible leaves.
________________________________
1
A farm practice outline submitted in partial fulfillment of the requirements for graduation with the Degree of
Bachelor in Science in Agriculture, Major in Horticulture, Crop Science Cluster, University of the Philippines Los
Baos, College, Laguna. Prepared under the supervision of Dr. Elda B. Esguerra
Currently, it is the most sought after leafy vegetable being grown in the country where a
total of 513 hectares were planted to lettuce amounting to 4,061 metric ton harvests in 2014
(Philippine Statistical Authority, 2015).
Nowadays, Filipino consumers have heightened awareness and concern about their health
and opt to choose healthy food for better health. Also, peoples awareness about the detrimental
effect of conventional agriculture to the environment intensified their desire for organic
production of agricultural commodities such as vegetables (Batt, Concepcion, Dagupen, Lizada,
and Prior, 2007).
This major practice will allow the student to apply theoretical knowledge about vegetable
production and management to actual organic lettuce production. Also, the effects of organic
fungicides during lettuce production to mitigate or avoid occurrence of soil-borne diseases that
infects lettuce will be evaluated.
EXPECTED OUTPUT
At the end of the major farm practice, the students main aim is to provide and report the
following:
1. Description and analysis of the various cultural management practices involved in
organic lettuce production;
2. Observation and hands-on experiences on organic lettuce production;
3. Discussion of the actual cultural management practices performed and the effect of
the newly promoted organic product line distributed by Allied Botanical Corporation;
4. Data on production and yield of different organically grown varieties of lettuce;
5. Cost and Return Analysis on organic lettuce production
6. Enumeration of problems/hindrances encountered during the farm practice and the
solutions to solve the problem;
7. Recommendations to improve existing production and management practices in the
farm;
8. Narration of experiences and lessons learned from the farm practice; and
9. Photo-documentation of various production and management practices and other
related activities done in the farm
relatively thick at the crown and gradually tapering towards the tip which can grow 60 cm or
longer. The leaves are spirally arranged on a shortened stem, forming a rosette of leaves. The
leaves of lettuce vary in color from light to dark green, occasionally tinged with red or purple
coloration depending on the variety (Williams, 2012)
Table 1 lists some of the commercially grown varieties of lettuce.
Table 1. Varieties of lettuce commonly grown in the Philippines and their characteristics.
LETTUCE VARIETY
BRIEF DESCRIPTION
Crisphead/Iceberg
It has tight, dense heads that resembles
cabbage and valued more for their crunchy
texture than for flavor (DA-BPI, 2014). It is
one of the more difficult lettuce varieties to
grow since this variety is not fond of hot
temperature or water stress and may develop
rotting from the inside out (Grant, 2015)
Varieties: Great Lakes, Iceberg, Ithaca and
Others (DA-BPI, 2014).
Cos/Romaine
This type of lettuce forms an upright,
elongated head and is an excellent addition to
salads and sandwiches (University Of Illinois
Extension, College Of ACES, 2015). It is very
nutritious but not given much attention by
growers. However, it is important and popular
in Europe and United States (Williams, 2012).
Lollo Rossa (Loose Leaf)
Lollo Rossa forms a distinct compact rosette of
blood violet fan-shaped leaves with a nonhearting pale green base. The leaves have a
crisp, semi-succulent, hardy texture and ruffled
tips. Flavor is bold, slightly bitter and
nutty (Grant, 2015)
Green Ice (Loose Leaf)
This variety can be harvested after 50 days and
is a multi-harvest, loose-leaf type lettuce. It has
delightfully wavy margins and a bright, minty
green color. Mounded plants reach about 20.32
cm wide with an attractive, kale-like
appearance. Crispy, sumptuous leaves taste and
look fabulous in salads, or make stunning
Salanova
earlier leaves enclose the latter ones. Leaf formation on both the heading and the non-heading
types continues on the compressed stem until the plants reach harvest maturity
Lastly is the reproductive stage which occurs in three phases. The stem elongation,
flowering and seed development. The flowering process occurs early in the life cycle prior to
stem elongation, but the actual expansion of the inflorescence takes place during the process.
Stem lettuces form thicker stems and stay a little longer in that process before flowering
(Siemonsma and Piluek, 1994)
ENVIRONMENTAL REQUIREMENTS
Climate
Provision of moderate temperature is the ideal condition to produce
high quality lettuce. A regime of 20C/10C day/night temperature is considered
optimum/ideal condition. Temperatures greater than 30C usually stunt growth, induce bolting,
and result in bitterness and loose head formation in heading types. Leafy-type lettuce is generally
well-adapted to a wider range of temperature than heading types (Dris, Jain and Niskanen, 2004).
Crop maturation is intensely temperature-dependent and harvests can be obtained in as
few as 60 days with warm weather. Non-heading varieties mature more rapidly than crisphead
lettuce. Also, seedlings are more tolerant to low temperature than mature plants.
Moreover, under open field, the lettuce grows best in moderate rainfall than consistent
heavy rain. It is also adapted to areas with relative humidity of 65 to 85 %. Lettuce varieties can
be selected for their tolerance to the different environmental conditions. (DA-BPI, 2014)
Light
Soil Fertility
Lettuce grows best in soils with a pH of 6 to 6.8 (DA-BPI, 2014). It does not tolerate
acidic soils (pH<6) (Seimonsma and Piluek, 1994). Lettuce grows well in a silty clay loam,
loam or clay loam soils (DA-BPI, 2014) but it is often grown on slightly alkaline sandy loam
soils (Seimonsma and Piluek, 2014). Soils with high organic matter are preferred for good water
holding capacity since the root system of lettuce is relatively small making it vulnerable to
drought (Seimonsma and Piluek, 1994).
recommended to apply and mix soil conditioners such as coconut coir dust, rice hulls or
carbonized rice hulls (burned rice hulls) to make the soil friable for easy root penetration and
water percolation (DA-BPI, 2014).
CULTURAL PRACTICES
Cultural
practices
for
organic
lettuce
production
include
land
holes 30-40 cm x 30-40 cm must be made. 2 rows/bed for crisphead and 3 rows/bed for loose leaf
types (PCARRD-DOST, 2007).
Organic mulches can help moderate soil temperature and the microenvironment to
produce quality lettuce in less than ideal weather.
Fertilizer Application
Fertilizer applications should be based on crop requirement and soil analysis. Organic
fertilizers are broadcasted in plots before or at planting time at the rate of three (3) to ten (10)
tons per hectare (300 grams to (one) 1 kg per 10 square meters plot) depending on the kind of
organic fertilizer and then incorporated into the soil.
Organic fertilizer application improves the physical properties of the soil such as water
holding capacity and soil structure, thus easy percolation of water and easy root penetration for
better root growth (DA-BPI, 2014).
Planting
Lettuce can be transplanted or direct seeded when the weather is favorable
or
suitable
(Dawling and Schonbeck, 2006). In general, plants that are harvested as heads are transplanted
while those harvested as individual leaves are direct seeded (Kaiser and Ernst, 2012). According
to PCARRD-DOST (2007) about 150-200 g of seeds are required per hectare for transplanting.
Whereas for direct seeding, 500 g/ha is required (Seimonsma and Piluek, 1994).
In transplanting, lettuce seeds are placed into cell plug trays in the greenhouse four (4) to
six (6) weeks prior to transplanting. Advantages of transplanting include early harvests, more
accurate plant spacing and final plant population. In addition, transplants are less susceptible to
insect pests, environmental stresses and nutrient competition against weeds (Kaiser and Ernst,
2012). Transplants are planted 30-40 cm x 30-40 cm apart (PCARRD-DOST, 2007). Stem lettuce
are usually transplanted (Seimonsma and Piluek, 1994).
Leaf lettuce is usually sown directly in the field in drills 30 cm apart. For this type of
lettuce regular plant density is of less importance. Crisphead lettuce is planted in the field at 30
cm in rows and 50 cm between rows (60 000 plants/ha) or at 35 cm x 35 cm (80 000 plants/ha).
Butterhead lettuce are usually planted at 30 cm x 30 cm, may be planted more closely depending
on the mature head size of the cultivar (Seimonsma and Piluek, 1994).
Irrigation
Lettuce is adapted to moist environment but do not tolerate continuous
rain (DA-BPI, 2014) hence, deeper, weekly , watering equivalent to 2.54 cm
of rain are better than frequent superficial
deeper given this condition and, in effect, the plant has greater resistance to
drying out. Also, new transplants are watered daily for the first three (3) days
then once or twice a week after that (Kaiser and Ernst, 2012). In the Philippines,
watering is done three (3) to four (4) times a week. Irrigation is done in the
morning to dry excess moisture during the late afternoon to prevent fungal
or bacterial attack, hence, prevent rotting. Also, watering is done by using
water hose, watering cans, sprinklers or irrigation systems (i.e. drip
irrigation) (DA-BPI, 2014).
Furthermore, according to Dawling and Schonbeck (2006), spot watering may be necessary in
places (such as the edges of beds/plots) that dry out quickly. The crop should not suffer from water
deficiency, but it is also important to keep the soil surface from being wet for long periods of time. This
reduces disease occurrences.
Pest Management
Pest occurrence is inevitable when it comes to farming. Every now and then, pests occur
even if management practices are being carried out. Lettuce planted in fields infested with pests
or fields with poor nutrient balance will suffer yield loss. Choose fields for planting lettuce
carefully, taking into account the field's cropping history (UC Statewide Integrated Pest
Management Program, 2012). Also, take into account pest problems that may originate in
adjacent crops or fallow ground such as root knot nematode, green peach aphid, loopers, or
problematic weeds. The common insect pests and diseases of lettuce are shown in Tables 2 and 3,
respectively.
Table 2 Common insect pests of lettuce, its symptoms and management strategies
Insect Pest
Symptoms
Management
Lettuce aphids
Damage is toward the center on
Use of naturally occurring predators
Nasonovia ribis- younger leaves as the insect feeds
that include syrphid fly larvae and
nigri
deep inside the plant (UC Statewide
lacewing larvae (UC Statewide
Integrated Pest Management
Integrated Pest Management
Program, 2012).
Program, 2012). Use of hot pepper
spray solution (Lettuce Production
Guide, 2007)
Cabbage loopers Skeletonizes lettuce leaves as young
Use of Trichogramma sp.to
Trichoplusia ni
larvae primarily feed on the
parasitize looper eggs. Spray of
underside of the lower leaves (UC
Bacillus thuringiensis is also an
Statewide Integrated Pest
acceptable method of controlling
Management Program, 2012).
loopers (UC Statewide Integrated
Pest Management Program, 2012).
Use of hot pepper spray solution
(Lettuce Production Guide, 2007)
Source: PCARRD-DOST Information Bulletin No. 150-A/2007
Table 3 Common diseases of lettuce, its symptoms and control measures
Disease
Causal
Symptoms
Management
Gray mold
Organism
Botrytis
cinerea
Downy
mildew
Bremia
lactucae
Scleretonia
drop
Sclerotinia
minor or
Sclerotinia
sclerotiorum
Bottom rot
Rhizoctonia
solani
Lettuce
mosaic
Caused by a
virus carried
by Green
Best controlled by
good field sanitation,
crop rotation and
drainage
(Seimonsma and
Piluek, 1994).
Best controlled by
good field sanitation,
crop rotation and
drainage
(Seimonsma and
Piluek, 1994).
May be controlled by
using healthy seeds,
control of aphids and
peach aphid
Statewide Integrated Pest
Management Program,
(Myzus
2012).
persicae)
Virus: Lettuce
mosaic virus
(Seimonsma
and Piluek,
1994)
immediate removal
of diseased plants
(Seimonsma and
Piluek, 1994)
Harvesting
The time to harvest is dependent on the cultivar. Harvesting of headed
lettuce is done when heads are fully developed, usually 60-80 days after
planting. Leaf lettuce, on the other hand, can be harvested at any time from
the young stage until bolting starts which is usually between 30-50 days
after sowing. The younger the lettuce, the more tender it will be but there
would be lower yield (Siemonsma and Piluek, 1994).
Harvesting is done by cutting the plants at the base or, for bunching
lettuce, by uprooting. Old or damaged outer leaves are removed (Siemonsma
and Piluek, 1994).
Moreover, according to Dawling and Schonbeck (2006) harvesting methods depend on
the size and quantity of lettuce to be cut at each harvest. Whole heads may be cut using knife;
individual or half size leaves may be cut using knife, scissors or thumbnails. Baby lettuce can be
harvested using scissors, shears or a serrated knife, approximately cutting an inch above the soil
as to preserve the growing point of the plant for re-growth. For large volumes of harvest, a
specialized tool consisting of a long knife with an attached fabric catching box can be used.
Machines based on mower technology can also be used.
The manual harvesting procedure consists of identifying well developed plants, cutting
through the stem at ground level, trimming senescent and unusable leaves, and packing into
containers. Direct field packing is a common procedure. However, many variations of laborassisted equipment such as conveyors and mobile packing machines are used. Field packing has
several advantages versus shed packing, namely less handling, reduced damage, minimized
waste disposal and not having to acquire and maintain permanent packing facilities (Dris, Jain
and Niskanen, 2004).
POSTHARVEST HANDLING
Major causes of postharvest losses and poor quality lettuce are water loss or wilting, loss
of green color or yellowing, mechanical injuries, relatively high respiration rates and decay.
Moreover, lettuce is highly perishable with potential storage life of 2-3 weeks (Kitinoja and
Kader, 2003).
Since lettuce is prone to wilting, plant should be immersed in near-freezing water almost
immediately after harvest. Rapid removal of field heat is essential to maintaining product quality
(Bachmann, Kuepper and Thomas, 2002).
Careful and thorough washing, followed by equally careful and through sorting is another
critical and demanding component of postharvest handling. Once lettuce is well-washed, gently
drained dry and meticulously graded, lettuce should be packed into their final retail container
(one that allows a bit of breathing), and returned to a near freezing high-humidity (95%)
environment (Bachmann, Kuepper and Thomas, 2002).
The most suitable packing of headed lettuce (crisphead) is open-topped polyethylene
bags placed in crates or boxes. Trimming is done if old or damaged outer leaves are present.
Furthermore, headed cultivars that did not reach its marketable size are often uprooted and
bundled in bunches of 3-8 plants and kept fresh by placing the roots in a basin of water
(Seimonsma and Piluek, 1994).
Lettuce can be stored for 2-3 weeks given an optimum temperature of 0-2C and a
relative humidity of 98-100% (Kitinoja and Kader, 2003). Lettuce should be transported at 4C
(PCARRD-DOST, 2007).
Ethylene exposure should be avoided at all times, as even minute quantities can cause
early senescence, russet sprouting and significant quality loss such as undesirable color, flavor
and texture changes (Kitinoja and Kader, 2003). Reliance on good postharvest handling and
temperature management throughout marketing is critical for extending shelf life of lettuce
ORGANIC AGRICULTURE
Organic agriculture strictly limits the use of synthetic fertilizers, pesticides, plant growth
regulators, etc. It is a form of agriculture that helps sustain and protect the environment. It
combines tradition, innovation and science to benefit the shared environment. Bachmann,
Kuepper and Thomas (2002), stated that the aim of organic farming is to produce crops which
have the highest nutritional values with least detrimental impact on nature. Some practices done
in organic farming are: crop rotation, green manuring, use of natural fertilizers and biological
pest control. It is a proactive ecology management strategy. In effect, organic agriculture
enhances fertility of the soil, prevents soil erosion while protecting humans and the environment
from harmful side effects of chemicals and synthetics and providing quality food to the people.
Advantages and Disadvantages
Advantages of organic agriculture include its capacity to provide quality food to the
people while eliminating the detrimental effects of harmful chemicals to the environment and to
the people, thereby promoting agricultural and environmental sustainability. Specific advantages
include enhancing biological diversity in the whole farm system, increasing soil biological
activities, maintaining long-term fertility, as plant and animal wastes are returned to the soil
recycling nutrients. Organic agriculture also promotes the healthy use of soil, water and air
(PCARRD-DOST, 2012). However, compared to conventional agriculture yield obtained from
organic agriculture is comparatively lower since chemical inputs are avoided. Also, organic
agriculture requires time, effort and patience. It is very laborious and demands dedication in
order to be continually implemented in the field. However, we can say that the advantages that
can be derived from implementing organic agriculture in production and management of
agricultural commodities outweigh its disadvantages because the positive impacts both on
humanity, the environment and the world as a whole is long-term and could be extended for the
benefit of future generations (PCARRD-DOST, 2012)
METHODOLOGY
The major farm practice will be conducted at the Tublay Area in La Trinidad, Benguet.
The span of the study will be from December 2015 to January 2016.The student is expected to
observe and perform all organic production and management practices being done in the farm.
These practices include land preparation, planting, mulching, pest and disease management or
control, harvesting, postharvest handling and marketing of lettuce. All relevant data, information
and photographs will be taken and noted upon permission of the Allied Botanical Corporation.
Major problems in the farm will be documented and practical solutions will be suggested or
performed. Cost and return analysis on organic lettuce production will be reported at the end of
the study. Lastly, experiences and lessons learned from the farm practice will be narrated and
recommendations to improve existing production and management practices will be formulated.
Land area
Climate type
Water supply
Farm layout
4. Farm Information
Name of farm
Years existing
Land tenure
System of planting
5. Cultural Practices
Land preparation
Preparation of planting materials
Planting
Fertilization
Irrigation
Control of pests and diseases
Harvesting
Postharvest management (Sorting, grading, packaging/presentation, storage)
Problems or pests during postharvest stage of lettuce
6. Economic Aspect
Production and marketing scheme
Labor management
7. Mean temperature, rainfall, solar radiation, relative humidity during the growing season
of the crop (from seedling to harvesting). These data will be obtained from the nearest
PAG-ASA weather station.
8. Farm personnel: organizational: set-up
9. Farm fixtures and structure-enumerate and describe; cost
10. Schedule of operations in production
11. Yield assessment
12. Marketing operations
13. Cost and return analysis
14. Problems encountered
15. Recommendations
LITERATURE CITED
BACHMANN, J., KUEPPER, G. and THOMAS, R. 2002. Specialty Lettuce and Greens:
Organic Production. ATTRA, University of Arkansas, Fayetteville: 12 p.
BATT, P. J., CONCEPCION, S., DAGUPEN, K., LIZADA, M.C. and PRIOR, R.M. 2007. The
Vegetable Industry in the Philippines. ACIAR, Australia: 27 p.
DA-BPI [Deparment of Agriculture, Bureau of Plant Industry].2014. Lettuce Production Guide.
Department of Agriculture-Bureau of Plant Industry: p. 3
DAWLING, P. and SCHONBECK, M. 2006. Lettuce: Organic Production in
Virginia. Virginia Association for Biological Farming, Lexington, Virginia: 13 p.
DOLEZAL, R. J. 2000. Vegetable Gardening: Your Ultimate Guide. Creative Publishing
International, Inc. World Color Press, USA: p. 8-13
DRIS, R., JAIN S.M., and NISKANEN, R. (2004). Crop Management and Postharvest
Handling of Horticultural Products, Volume IV: Diseases and Disorders of Fruits and
Vegetables. Science Publishers Inc., New Hampshire, USA: p. 17-64.
GRANT, A. 2015. Different Lettuce Types: Varieties Of Lettuce For The Garden. Retrieved
October 14, 2015from the World Wide Web:
http://www.gardeningknowhow.com/edible/vegetables/lettuce/different-lettuce-types.htm
JOHNNYS SELECTED SEEDS. 2015. Salanova Lettuce. Retrieved October 14, 2015.
KAISER, C. and ERNST, M. 2012. Organic Lettuce and Leafy Greens. College of Agriculture,
Food and Environment, University of Kentucky: 6 p.
KITINOJA, L. and KADER, A. A. 2003. Small-Scale Postharvest Handling Practices:
A Manual for Horticultural Crops.4th edition. Davis Postharvest Technology Research
and Information Center, University of California: 267 p.
PCARRD-DOST [Philippine Council for Agriculture, Forestry and Natural Resources Research and
Development, Department of Science and Technology].2007. Lettuce Production Guide.
Information Bulletin No. 150-A/2007.
PCARRD-DOST [Philippine Council for Agriculture, Forestry and Natural Resources Research and
WIEN, H.C. 1997. The Physiology of Vegetable Crops. CAB International, Wallingford
Columns Design, Ltd., Reading University Press, Cambridge: p. 66.
WILLIAMS, MARK. 2012. Organic Lettuce and Leafy Greens. UK Cooperative Extension
Service.College of Agriculture: p. 1-6.
APPENDIX
Appendix 1 Sample Questionnaire for the Farm Manager/Supervisor/Owner
A. Personal Information
Name:
Age:
Occupation:
Main Source of Income:
Educational Attainment:
B. Farm Data
Name of Farm:
Location:
Years Existing:
Farm Size:
Crops Planted:
Area Planted to Lettuce:
Land Tenure:
C. Land Preparation
Method:
Time of Year:
Soil-conditioner used:
Type of Mulch used:
Cost:
Tools/Equipment/Machineries Used:
Rate/Frequency of Usage:
Rate/Frequency of Usage:
H. Harvesting
Techniques/Method of harvesting:
Cost:
Time of day harvesting is done:
Time of year harvesting is done:
Frequency of harvesting:
Maturity Index:
Average Yield:
Marketable:
Unmarketable:
Average Weight:
Marketable:
Unmarketable:
I. Postharvest Handling
Sorting and Grading-basis:
Place postharvest handling is conducted (farms/field, collection center, packing house):
Price difference between sorted and unsorted produce:
Postharvest techniques/operations done (Cleaning/washing, trimming, etc.):
Description of the process:
Packaging:
Container/ material used:
Cost:
Weight (per pack):
Equipment Used:
Means of Transport:
Rate/year:
Cost:
J. Marketing
Market outlets
Price (per kg)
Appendix Table 1. Weekly report of accomplishments
Date
ACTIVITIES
Performed
Seed bed preparation/ land
preparation
Seedling care
Transplanting
Mulching
Pest and disease
management/control
Observed
Harvesting, etc.
No. of
hours spent
Depreciatio
n
Costs
(Php)
Wage per
man-day
(Php)
Cost for
Tomato
Crop
(Php)
Total Costs
Land
preparation
Harvesting
Unit cost
Seeds
Seedling trays
Mulching materials
Fertilizers
Bio-pesticides
Etc.
Maturity
Unmarketabl
e yield (kg)
Value of
harvest
(yield*marke
t value)
Total
yield/plot
(indicate
plot area)
Oversize
Mechanical Damage
Table 7. Maturity index and sorting of lettuce
Lettuce
Common
Leaf
Loose/Soli
Variety
maturity
color
d
index
(compact)
used
leaves
Days to
harvest
Ave. weight
of
leaves/head
s