DIVINE WORD COLLEGE OF SAN JOSE 1

Republic of the Philippines

Region IV-B (MIMAROPA)
DIVINE WORD COLLEGE OF SAN JOSE
Gen Lukban Street, Barangay Poblacion 7, San Jose, Occidental Mindoro

Questionnaire

“EXTENT OF ADOPTION OF ORGANIC CONCOCTION IN VEGETABLE

PRODUCTION OF JUNIOR AND SENIOR HIGH SCHOOL STUDENTS
IN SELECTED SECONDARY SCHOOLS IN THE MUNICIPALITY OF
STA. CRUZ, OCCIDENTAL MINDORO”

Direction: Kindly read the question/statement carefully. Put a check on the box that
corresponds to your answer.

1-Very Low Level of Information (VLLI)

2-Low Level of Information (LLI)
3-Undecided (U)
4-High Level of Information (HLI)
5-Very High Level of Information (VHLI)

LEVEL OF ACCESS TO INFORMATION TOWARDS ORGANIC Rating

CONCOCTIONS AS FERTILIZER IN VEGETABLE 1 2 3 4 5
PRODUCTION
1. Organic concoctions are indigenous and organic materials,
decomposed and fermented for plant fertilization.
2. Fermented fruit juice refers to the use of fruits such as banana,
squash, mango, tomato, eggplant, etc. as fertilizer by extracting
the liquid substance after fermentation.
3. Fermented plant juice refers to the use of plant parts such as
leaves, stems and roots as fertilizer by extracting the extract
mixed with molasses after fermentation.
4. Oriental Herbal Nutrients are extracts from selected fruits, leaves
and stems of makabuhay, kakawate, tobacco, chili, neem, ginger,
garlic, onion, etc. mixed with vinegar, water and coconut milk and
are directly use to the plant as fertilizer after fermentation.
5. Fermentation refers to the process of enzymatically controlled
anaerobic breakdown of energy-rich compound such as
carbohydrates to carbon dioxide and alcohol or to an organic acid.
6. Organic agriculture/farming refers to the practice of synthetic free
or the use of very little inputs of fertilizers and pesticides and
which makes use of cultural management such as thorough land
preparation, biological control methods and the like as well as
practice of integrated pests management which promotes a more
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sustainable soil and safer food for all.

7. Soil refers to the medium in which typically and naturally an
environment for growing vegetables.
8. Fertilizer refers to the materials or substances used to fertilize the
soil or enhance the capacity of the soil to supply nutrients to the
plants.
9. Synthetic chemicals refers to the chemical fertilizers or pesticides
produced or manufactured by chemical companies that are
detrimental to the health of plant, soil and man. Also called
inorganic fertilizers.
10. Vegetable production is the cultivation of soil for planting
vegetable crops either leafy or non-leafy vegetables intended for
consumption or economic.

1-Not Aware (NA)

2-Moderately Aware (MA)
3-Aware Sometimes-(AS)
4-Aware (A)
5-Fully Aware (FA)

AWARENESS TOWARDS ORGANIC CONCOCTIONS AS Rating

FERTILIZER IN VEGETABLE PRODUCTION 1 2 3 4 5
1. I am aware that the use of organic concoction enhances biological
diversity within the whole ecosystem.
2. I am aware that the use of organic concoctions in vegetable
production increases soil biological activity.
3. I am aware that the use of organic concoctions in vegetable
production maintains long-term solid fertility.
4. I am aware that the use of organic concoctions in vegetable production
is comparable with synthetic fertilizers.
5. I am aware that the use of organic concoctions in vegetable production
is safer to human health compare to synthetic fertilizers.
6. I am aware that the use of organic concoction as fertilizer gives
optimum yield performance to vegetables.
7. I am aware that our school is using organic concoction as fertilizer as
replacement to synthetic fertilizers in vegetable production.
8. I am aware that our barangay is using organic concoction as fertilizer as
replacement to synthetic fertilizers in vegetable production.

1-Almost Never True (ANT)

2-Usually Not True (UNT)
3-Occasionaly True (OT)
4-Usually True (UT)
5-Almost Always True (AAT)
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“IMPACT OF ORGANIC CONCOCTIONS TO SOIL Rating

PRODUCTIVITY” 1 2 3 4 5
1. Soil Organic Matter increases in volume.
2. Improves the water holding capacity of the soil.
3. Increases the number of beneficial organisms (insects, bacteria
and fungi) in the soil.
4. Increases the number of yield of vegetables in terms of fresh
weight, dry weight, diameter, etc.
5. Hastens the maturity of the vegetable crops.
6. Improves the growth of vegetable crops in terms of height,
number of leaves, length of roots, etc.
7. Improves the texture of the soil.
8. Improves resistance of vegetable crops to pests and diseases.
9. Soil nutrients (N, P, K, Ca, Mg, etc.) increase in number.
10. Increases earthworm casting volume.

1-Never (N)
2-Rarely (R)
3-Occasionally (O)
4-Frequently (F)
5-Very Frequently (VF)
LEVEL OF ADOPTION OF ORGANIC CONCOCTIONS AS Rating
FERTILIZER IN VEGETABLE PRODUCTION 1 2 3 4 5
1. Uses fermented fruit juice as fertilizer.
2. Uses fermented plant juice as fertilizer.
3. Uses oriental herbal nutrients as fertilizer
4. Uses fish amino acid as fertilizer.
5. Uses indigenous microorganisms as fertilizer.
6. Uses Calcium Phosphate as fertilizer.
7. Uses lactic acid bacteria serum as fertilizer.
8. Uses both organic concoctions and inorganic fertilizers in
vegetable production in a balance ratio.
9. Uses greater amount of inorganic fertilizer in vegetable
production.
10. Uses greater amount of organic concoctions in vegetable
production.