OAP Finals

Production of Organic Concoction and Fertilizer

Natural farming concoctions which contain live microorganisms feed both the plant and the soil
(especially IOM and LABS). The inoculation and “cultivation” of the beneficial microorganisms in the soil
is very important practice in natural farming as this allows vital nutrients and minerals to be available to
the plants.

KINDS OF CONCOCTIONS

1. Effective Microorganisms Activated Solutions (EMAS)

Mixed cultures of beneficial naturally occurring organisms. They consist of lactic acid bacteria,
yeast phototrophic/photosynthetic bacteria, actinomycetes, and fermenting fungi. EM has many
applications in agriculture, aquaculture, poultry, piggery, livestock, waste management, environment
regeneration, and household/commercial/industrial sanitation.

Functions:

 Water/irrigate the plants (vegetables, fruit trees & any crops)

 Probiotic for animals (chickens, pigs, livestock etc)

 Eliminate foul odor from farm animals - can be used as spray to the surroundings of the farm or
for bathing of animals

Dosage

 10 ml/liter of unchlorinated water

Frequency

 Once or twice a week

2. FERMENTED PLANT JUICE (FPJ)- Natural Growth Enhancer

A fermented extract of chlorophyll and young shoots of plants such as axillary buds, leaves,
grasses, young fruits and flowers. One important ingredient in producing FPJ is chlorophyll, a green
molecule in plants that absorbs sunlight for photosynthesis. Consuming crops which are propagated
using. FPJ may help with blood detoxification, wound healing, immune system support, and dancer
prevention.

Functions:

 Food for indigenous microorganism and serve as fertilizer and enhance

plant growth

 Greening of leaves and improve coloring of plants and produce

magnesium for chlorophyl

 Helps maintain vigor in plants and resistance against pests

 For flushing/greening of leaves

Ingredients:

 2 kg of any of the following plant materials:

 (Banana trunk, Malunggay, Camote tops, Kangkong, Alubati, Bamboo shoot)

 Combination of both materials

 1 kg brown sugar or molasses

 60 ml EMAS/IMO

 1L water

Procedure:

 Collect plant material

 Cut and weigh the plant material

 Odd brown sugar or molasses

 Pack the plant-material-and-brown-sugar mixture into a container

 Check the container after 24 hours and adjust the volume if necessary

 Let the contents ferment undisturbed

3. FERMENTED FRUIT JUICE (FFJ) – Natural Taste Enhancer

An artificial honey. It is a nutritional activation enzyme and it is very effective in natural farming.

Function:
Plants – As a natural POTASSIUM source for heavier yield; Encourages flowering/fruiting and
sweeter fruits.
Animals – Natural taste enhancer

Ingredients
 1 kg banana fruit, papaya, squash, watermelon, or a combination of both.
 1 kg molasses
 1 li water (unchlorinated)
 60 ml EMAS/IMO

Procedure
 Clean, wash fruit and drain for 5min;
 Slice to an inch size
 Mix all fruits thoroughly in a plastic pail
 Mix EMAS, molasses and water with fruits thoroughly
  Put the mixture to nylon screen
4. FERMENTED FISH AMINO ACID (FAA) – Enhanced Soil Fertility

A liquid made from fish. A great value to plants and microorganisms in their growth, because it
contains and abundant amount of nutrients and various types of amino acid (will constitute a source of
nitrogen (N) for plants).

Function:

• Serves as fertilizer and good soil conditioner.

• Rich in calcium and protein and rich in supplement for animals

• Serves as hormone fro plant growth and development.

• Food for microorganisms.

Ingredients

 1 kg fish

 1 kg molasses

 60 ml EMAS/IMO

 1 liter unchlorinated water

Procedure

 Clean, wash fish and drain for 5 minutes

 Slice to an inch in size

 Mix fish/fish parts, molasses, EMAS & water thoroughly in a plastic pail

 Put the fish inside the net and add the liquid mixture

 Wipe the mouth of the plastic pail

 Put stone on top to avoid floating

 Cover tightly and ferment anaerobically for 21 days

 Extract the liquid and keep it in plastic container

5. FERMENTED PLANTS EXTRACT (FPE) – Immune Booster/repellants

A plant functional food which originates from Japan. FPEs use various plants as materials, and
they are fermented by various microorganisms to make a beverage or other physical form.

Function:

• Strengthens plants through the leaf surface, contains plant hormones

• Wide range of possible use for plant strengthening

 • With special ingredients including fresh grasses

6. ORIENTED HERBAL NUTRIENT (OHN) – Immune Booster

Is used in natural, also known as organic, farming to restrain the growth an anaerobic
bacteria, which usually thrives without the presence of oxygen, that can cause diseases in plants.
Oriental Herbal Nutrient (OHN) is used in natural, also known as organic farming to restrain the
growth of anaerobic bacteria, which usually thrives without the presence of oxygen, that can
cause diseases in plants. OHN is used not only to prevent these pathogenic bacteria from
harming craps, but also to promote aerobic microorganisms that benefit the soil and plants by
improving their resilience to various environmental stresses like wind, heat, drought, and so on.

Function:

• Serves as pesticide and fungicide for plants and animals

• Control pest naturally and repel insect

• Provide vigor and vitality in plants

• Prevention of plant pests, fungus and diseases

Ingredients

 1 kilogram garlic cloves

 1 kilogram ginger

 200 grams Muscovado (or 1 liter of molasses

 2.2 liters of pure coconut vinegar

 200 grams of chilli

 100 grams of panayawan, a.k.a makabuhay (Tinospora rumphii)

7. CALCIUM PHOSPHATE (CALPHOS) – Enhance Flowering /Fruiting & with Micro-nutrients

A nutrients solution for plants just entering the flowering cycle. There is an overlapping activity
of Phosporous and Potassium during flowering.

In simplistic terms, we use Phosphorous to address the root system, which will enable the plant
to access better water and nutrients from the soil to support the critical changeover as manifested by
flower initiation.

We use Calcium to strengthen the plant in preparation for heavy flowers/fruits. Thus, natural
farming emphasizes Phosphorus and Calcium during the changeover period from growing to
flowering/fruiting, and this provides for that need.

Function:

• Most important ingredients for flowering and full development of flowers.

• Can induce flowering among plants/induce longer shelf life among fruits.
 • Give other resistance for plants against pest and harmful insects.

8. Lactic acid bacteria serum (LABS)

are one of the most significant groups of probiotic organisms, commonly used in fermented
dairy products. Among other benefits, these microorganisms can enhance lactose digestion,
stimulate the immune system, and prevent and treat diarrhea.

Function:
• The lactic acid bacteria serum is very effective for improving ventilation for growing fruits and
leafy vegetables.
• The initial growth of the plants, when LABS is used during the vegetative growth period of
fruiting vegetables, higher quality plants will result, and may kept for longer period, in storage.
• Can reduce damage from gas through neutralizing ammonia gas produced where the immature
compost is applied.
• Conditionally anaerobic, so they can also survive with oxygen.
• Resistant to light temperature.
• Strong sterilizer
• Used to culture IMO-3

Ingredients:
 Rice-washed water
 Milk (unprocessed and not boiled)
 Brown sugar
 Clay jar/glass jar
 Porous paper (paper towel)
 Rubber band/thread

9. Indigenous Microorganisms (IMOs

Indigenous Microorganisms (IMOs)-based technology is one such great technology which is

applied in the eastern part of world for the extraction of minerals, enhancement of agriculture and
waste management Indigenous microorganisms are a group of innate microbial consortium that inhabits
the soil and the surfaces of all living things inside and outside which have the potentiality in
biodegradation, bioleaching, biocomposting, nitrogen fixation, improving soil fertility and as well in the
production of plant growth hormones

Function:

• Hastens decomposition process and increase soil fertility

• Serves as foliar fertilization and good soil conditioner

• Restore plant vitality and restore plant stress on seedlings

• Collect nitrogen from the atmosphere; thus promote plant growth

• Reduce growth of weed and grasses seeds

• Removes foul odor of decaying leaves and animal manure

• Revives soil nutrients

• Speed on growth

• Speed composting

• Balance beneficial and non-beneficial microorganism

Ingredients:

 1 kg rice (cool)

 Plastic container

 1 kg molasses

 Wooden box

 Pall

 Plastic container with cover

10. FERMENTED CARROT, CUCUMBER & CELERY (3 C) – Health Enhancer

3C’s is the perfect symbolic beverage and tonic in one. A vegetable antioxidant made from
organic carrots, celery, and cucumber lacto-fermented in organic wood pressed muscovado
sugar for 14 days making it a powerful immune booster.

Function:

• Boosting the immune system

• Ideal for vegetarians who don’t want to take symbiotic yogarts made from dairy

Ingredients:

 1kg carrots

 1kg celery

 1kg cucumber

 1kg muscovado sugar

 Plastic container

 Manila paper (unprinted)

Procedure

 Clean and wash vegetable and drain for 5 minutes

 Slice to ¼ of an size
  Mix all vegetables in a container

 Add the muscovado sugar

 Put nylon screen on top of the mixture the put weight by using mineral water container

 Wipe the mouth of the pail and cover with manila paper

 Tie with rubber band and label the concoction

 Ferment for 20-21 days and extract the liquid

 Filter the liquid and keep it in plastic container

DIFFERENT FAMILIES OF VEGETABLES

1. Alliaceae (Onion family)

The main characteristics of this family are that the plants have bulbs or underground stems and long,
vertical leaves, and the flowers usually have three or six colorful petals. Individual species within the
family can be biennials, such as onions, or perennials as with chives and bunching onions. Onion family
seeds are generally small and round, and usually black. However, many plants in this family are grown
from bulbs, as with shallots or individually sown garlic cloves.

Examples:

Chives (Allium scheonoprasum)

Garlic (Allium sativum)

Leeks (Allium porrum)

Shalloot (Allium ascalonicum)

Onion (Allium cepa)

2. Brassicaceae (Brassica or Cabbage Family)

The brassica or cabbage family possibly boasts the widest variety of edible species. The majority of
today's best-known brassica examples are cultivated descendants of a single wild cabbage ancestor,
although others in the mustard group have their own heritage within the wider brassica family. In
gardening terms, most brassicas are heavy feeders and require a rich supply of both nutrients and water.
They're usually cool-weather plants, with varying levels of frost tolerance but a tendency to bolt in hotter
weather.

Examples:

Cabbage (Brassica oleracea var. capitata)

Cauliflower (Brassica oleracea var. botrytis)

Broccoli (Brassica oleracea var. italica)

Pak Choi (Brassica rapa subsp. chinensis)

Turnip (Brassica rapa subsp. rapa)

3. Cucurbitaceae (Squash or Gourd Family)

The cucurbit or squash family neatly straddles the boundary of what we call fruits and vegetables in an
everyday sense. The family also includes melons, more commonly considered a fruit, as well as
cucumbers which lie somewhere in between. What these species have in common is that they love heat
and hate frost. They grow vigorously, mostly on vines but sometimes in bush form, and usually produce
large, succulent leaves along with dramatic yellow-orange flowers in both male and female varieties. The
seeds of this family are distinctively large, flat, and pointed at one end, ranging in color from black to
pale yellow.

Examples:

Zucchini (Cucurbita pepo)

Cucumber (Cucumis sativus)

Melon (Cucumis melon)

Pumpkin (Cucurbita moschata)

Squash (Cucurbita maxima)

4. Fabaceae (Legume or Pea Family)

The fabaceae or legume family is dominated by peas and beans, although lentils are also classed within
the same group. The most visually obvious characteristic of legumes is their large round or oval seeds
which grow several to a pod. Legumes can grow in a fairly wide range of temperatures, but bean
varieties are usually heat lovers, while peas are generally more hardy and prefer cooler conditions.
Legumes are noted for their ability to fix nitrogen in the soil as they grow. This makes them ideal to grow
before brassicas in a crop rotation scheme, or simply as a green manure crop to refresh soil that would
otherwise be unused.

Oilseed Legumes

 Higher fat and calorie content

Examples:

Soybeans (Glycine max)

Peanuts (Arachis hypogaea)

Fresh Legumes

 Eaten as fresh vegetables

Examples:

Fresh peas (Pisum sativum)

Fresh beans (Phaseolus vulgaris)

Pulses

 Dried, edible, seeds of grains legumes; Low-fat, High-fiber, High-protein.

Examples:

Lentils (Lens culinaris)

Chick peas

Common beans

 Black beans

 Pinto beans

 Kidney beans

5. Solanaceae (Nightshade Family)

Given the right conditions of warmth, water and copious nutrients they're fast-growing and productive,
bearing five-petal flowers followed by fruits containing flat, rounded seeds which are usually light in
color. However, one outlier in the nightshade family is the potato. Not only is it hardier than the others,
but it's also most often grown from seed potatoes rather than actual seed, to ensure the plants stay true
to their variety.

Examples:

Eggplant (Solanum melongena)

Tomato (Solanum lycopersicum)

Pepper (Capsicum annuum)

Potato (Solanum tuberosum)

Tomatillo (Physalis ixocarpa)

6. Chenopodiaceae (Beetroot Family)

As well as regular beetroot and silverbeet, this family also includes spinach. Beet family members are
characterised by leafy plants that grow from the base. The leafy foliage means they're heavy feeders,
with a particular need for nitrogen.

Examples:

Spinach (Spinacia oleracea)

Swiss chard (Beta vulgaris)

7. Umbelliferae (Carrot Family)

The flowers are arranged in clusters, or umbels, which are magnets for bees and butterflies. However,
most of the plants are harvested before flowers form unless you're specifically growing them for seed.
Umbel seeds are long, thin, small, and light, and are sown either on the soil's surface or only a few
millimeters below.

Examples:

Carrot (Daucus carota)

Celery (Apium graveolens)

Cilantro (Coriandrum sativum)

Fennel (Foeniculum vulgare)

Parsley (Petroselinum crispum)

Application of Organic Fertilizer and Organic Concoction to Support Growth Processes

Germination and Establishment (FPJ, IMO, LABS)- Seeds contain all the nutrient they need to germinate
andgrow their first pair of leaves.

Vegetative Growth (FPJ, FFJ, FAA/KAA) N 60% P 20% K 20%- Nitrogen is most important for plants when
their energy is directed into growing stems and foliage.

Flowering and Reproduction FFJ N 20% P 20% K 60%- Full grown plants need extra phosphorus during
the transition to blooming stage.

Maturity and Senescence- As flower or fruit reach full maturity, the plants no longer need nutrients. Just
water.

Application of Fermented Plant Juice (FPJ)

 To enhance plant growth, provides the best nutrients that makes the leaves greener and stems
stronger.

1. Get 1 liter of water.

2. Measure 2 tablespoon (10 mL) of FPJ.

3. Mix 2 tablespoon (10 mL) FPJ and 1 liter water.

4. Shake well.

5. Spray the mixture on the plant’s leaves and soil.

6. Spray your plant once or twice a week.

Application of Fermented FRUIT Juice (FFJ)

 To increase sweetness of your plants’ fruits, the potassium factor of FFJ is absorbed by the leaves
and roots resulting in extra sweet fruits.

1. Get 1 liter of water.

2. Measure 2 tablespoon (10 mL) of FFJ.

3. Mix 2 tablespoon (10 mL) FFJ and 1 liter water.

4. Shake well.

5. Spray the mixture on the plant’s leaves and soil.

6. Spray your plant once or twice a week.

Application of fish amino acid (FAA)

 Improves soil structure

 Stimulates plant growth

 Helps release nutrients for greener leaves, vibrant flowers, and abundant fresh vegetables

 Regulates the pH-value of soil

1. Soil Drench- 1:500

2. Foliar Spray -1:1000

3. SD- 0.5 cap full : 1L of water, FS- 1 cap full : 1L of water

4. Shake well.

5. Added to soil or spray on the leaves of your plants.

6. Apply once in 10 days or according to need.

Application of Indigenous microorganism (IMO)

 Revive soil nutrients. It speeds growth of plants

 Speed up composting works like vaccinating against sickness, illness and weeds

 These are present in the soil but have deteriorated due to many factors

1. Get 1 liter of water.

2. Measure 2 tablespoon (10 mL) of IMO.

3. Mix 2 tablespoon (10 mL) IMO and 1 liter water.

4. Shake well.

5. Spray on the soil and the leaves of your plants.

Benefits of organic fertilizer

 Food produced is free from harmful chemicals .

 Easily bio-degradable and do not cause pollution.

 Help maintain soil structure, fertility and increase soil’s nutrient-holding capacity.

 Cost of production is less as organic fertilizers can be prepared locally.

Common Insect Pest

Pest

 A pest is destructive insect or other animal that attack crops, food and livestock.

Onion and other Vegetables Insect pests

1. Onion fly (Delia antiqua) affects onions, shallots, leeks, garlic, chives, Japanese bunching onions
and Welsh onions.
2. Bean fly (Ophiomyia phaseoli) affects onions, leeks, garlic, Brassicaceae species, tomatoes,
potatoes and corn.
3. Leaf miner (Liriomyza sativae) affects a wide range of vegetable and flower crops including
onions, eggplant, beans, celery, peas, potatoes and tomatoes.

Beans Insect pests

1. Bean leaf beetle (Cerotoma trifurcate) consume mostly young leaves although the outer wall of
pods are sometimes attacked when vegetative growth ends.
2. Mexican bean beetle (Epilachna varivestis) these beetles skeletonize leaves which become lace-
like and eventually turn brown from their feeding.
3. Black bean aphid (Aphis fabae) they often transmit virus diseases, and they excrete honeydew
on which sooty mold grows.

Cabbage Insect pests

1. Cabbage looper (Trichoplusia ni) loopers chew ragged holes in leaves and bore through and
contaminate heads and leaves with their bodies.
2. Diamondback moth (Plutella xylostella) This is particularly damaging to seedlings, and may
disrupt head formation in cabbage, broccoli, and cauliflower.
3. Flea beetles (Altica) the adults feed on the underside of leaves, creating small pits or irregularly
shaped holes. High numbers of adults can kill or stunt seedlings.

Eggplant Insect pests

1. Colorado Potato Beetle (Leptinotarsa decemlineata) larvae and adults feed on eggplant foliage
with their chewing mouthparts.
2. Leaf-footed bugs (Leptoglossus phyllopus) feed on young developing fruit by inserting their
piercing, sucking mouthparts. Leaf-footed bug adults and nymph sitting on an eggplant leaf.
3. Two spotted spider mites (Tetranychus urticae) Spider mite feeding damage on an eggplant leaf.

Carrot Insect pests

1. Carrot fly (Chamaepsila rosae) is a pest of gardens and farms, and mainly affects the crop of
carrots, but can also attack parsnips, parsley and celery.
2. Leaf hoppers (Cicadellidae) Leafhopper feeding causes leaves to develop pale specks. Leaves and
shoot tips fed upon by an abundance of leafhoppers may turn yellow then brown and curl and
die.
3. Carrot weevils (Listronotus oregonensis) are beetles that love to eat carrots, celery, and parsley.
The adults eat the carrot leaves and lay eggs in the roots, where their larva eat.
Squash Insect pests

1. Squash vine borer (Melittia cucurbitae) When the larva burrows into the stem of your squash
plant, the injury can girdle the stem and prevent the plant from taking up any water or nutrients.
2. Squash bug (Anasa tristis) is one of the most common and troublesome pests in the home
vegetable garden. Squash plants frequently are killed by this sap-feeding pest. Leaves of plants
attacked by the bugs may wilt rapidly and become brittle.
3. Squash beetle (Epilachna borealis) The squash beetle feeds upon the leaves of cucurbits.

ORGANIC HOG RAISING

 The region of CALABARZON recorded the highest swine population of 1.31 million heads

 Swine production in the Philippines is a P191-billion industry and is the largest among the
livestock and poultry industries of the country. It ranks next to rice with 18.28% contribution to
the total value of agricultural production.

BREEDS OF SWINE

1. Landrance

White-meat type of pig

✓Large hanging ears

✓Small head

✓Neck and body are long and narrow in the withers to the brisket

✓ham of the landrace is square-shaped

✓highly prolific, superior in feed efficiency and daily gain

✓has weak, feet pastern and legs

✓Medium erect ears

✓Curved back and body inclining forward

✓slightly dished face

✓Fast growing and good feed converter

✓Highly prolific/PRODUCTIVE

✓Excellent milkers with superior mothering ability

2. Hampshire
Hampshire is known for its distinctive black body with a white belt encircling the front legs and
shoulders. Hampshires are popular among farmers for their hardiness, good mothering abilities,
and fast growth rates, making them a valuable breed for meat production. It originated from
Hampshire, England
3. Berkshire
 Berkshire are known for their distinctive black color with white markings on their feet, face, and
tail tip. Berkshires are valued for their tender, flavorful meat and are popular among farmers and
chefs alike for their marbling, which contributes to the meat’s quality. They are also known for
their docile temperament and good mothering instincts, making them a popular choice for
small-scale and heritage breed farming. It originated in Berkshire County in England

4. Duroc
Duroc- are known for their reddish-brown coat and are valued for their meat quality. They are
popular in commercial pork production due to their fast growth rate and efficient feed
conversion.

5. Pietrain
Pietrain pigs originate from Belgium and are known for their distinctive muscular build and black
and white spotted coat. They are also valued for their meat quality, particularly their leanness
and tenderness.

Breeds of Philippine Native Pigs

1. Q-BLACK
Location: Bureau of Animal Industry - National Swine and Poultry Research and Development
Center Lagalag, Tiaong, Quezon
Morphology: Straight hair, plain black coat, straight head, smooth skin, semi-lops ear, straight
tail, straight backline

2. BENGUET NATIVE PIG

Location: The Animal Genetic Resource Project, Benguet State University, La Trinidad, Benguet
Morphology: Straight and long hair, plain black coat, straight head, smooth skin, erect ear,
straight tail, straight backline

3. SINIRANGAN®
Location: Eastern Samar State University (Borongan Campus), ESSU Sinirangan® Native Pig
Center, Sitio Diyo, Brgy. Tabunan, Borongan City, Eastern Samar
Morphology: Straight hair, plain black coat, straight head, smooth skin, erect ears, straight tail,
straight backline

4. ISU-bela
Location: Isabela State University San Fabian, Echague, Isabela
Morphology: Straight and long hair, plain black coat, straight head, smooth skin, erect ears for
male erect or semi-lop for female, straight tail, straight backline

5. YOOKAH®
Location: Kalinga State University, Bulanao, Tabuk City, Kalinga
Morphology: Straight and long hair, plain black coat, straight head, smooth skin, erect ears,
straight tail, straight backline
 6. MARKADUKE
Location: Marinduque State College, Poctoy, Torrijos, Marinduque
Morphology: Straight hair, plain black coat, straight head, smooth skin, semi-lop ears, straight
tail, straight backline

Design and Beddings

1. Space: Pigs require adequate space for movement and growth. For instance, a weaner pig needs
about 3 square meters, while a mature pig needs about 6 square meters.

2. Temperature Control: Pigs need a warm environment, especially piglets. The use of heat lamps or
heated floors can help maintain the right temperature.

3. Feeding and Watering Systems: Pigs should have easy access to food and clean water. Automatic
feeders and drinkers can help ensure consistent access.

4. Flooring: The floor should be non-slippery and easy to clean. Slatted floors can allow waste to fall
through, making cleaning easier.

5. Ventilation: Proper ventilation is essential to keep the pigs comfortable and to remove excess heat,
dust, and gases.

6. Lighting: Adequate lighting is important for the pigs’ well-being and for workers to perform tasks
effectively.

Bedding for Pigs

1. Straw: Straw is a common choice because it is relatively cheap, highly absorbent, and provides good
insulation.

2. Wood Shavings: Wood shavings are also absorbent and comfortable for the pigs. However, they can
be more expensive than straw.

3. Sawdust: Sawdust is highly absorbent and comfortable, but it can be dusty and may pose a respiratory
risk to the pigs.

4. Paper: Paper can be used as bedding, but it is less absorbent and can become slippery when wet.

Guidelines in Selecting Pigs

1. Genetic Potential
2. Health status
3. Uniformity
4. Adoptability

COMMON TRAITS OF A HOG FOR ORGANIC RAISING

 The same body size from front to rear

 Good legs and feet
  Skin & hair are shiny/downy &straight
 Plump loin and hump, etc.

Animal feed and feed mixing

The main components of pig feeds are:

1. Grains: Grains such as corn, wheat, barley, and sorghum are commonly used as a source of energy in
pig feed.

2. Protein sources: Protein is essential for muscle development and growth. Protein sources in pig feed
can include soybean meal, canola meal, cottonseed meal, and fish meal.

3. Vitamins and minerals: Pigs require a balanced supply of vitamins and minerals to support their
overall health. These include vitamins like A, D, E, and various B vitamins, as well as minerals like calcium,
phosphorus, and zinc.

4. Additives: Feed additives may be included in pig feed to enhance digestion, improve feed efficiency,
and promote growth. Examples of additives include enzymes, probiotics, and prebiotics.

FEEDING GUIDELINES

1. Supplement the sow with good ration if the milk supply is inadequate to feed her piglets. There
are many available brands (organic origin if possible) to choose from.
2. Discard from slaughterhouses as well as cassava, sweet potato,corn and corn by-products which
are abundant in some areas of the Philippines may be used, provided they are properly cooked
and dried.
3. Clean drinking water must be provided at all times
4. When the pigs are about 1 week of age, start feeding them with a good pre-starter ration.

Signs/Characteristics of an In-Heat Hog (Sow/Gilt)

• Pinkish or reddish vulva

• Swelling of vulva
• Mucus discharge from vulva
• Restlessness
• Frequent urination
• Mounting other pigs or allows other to mount her
• Fertility Period of Trained Boar = 6-8 months

Breeding Techniques & their Advantages

1. Up-grading (low quality to a better/high quality breed).

2. Cross-breeding (breeding of two different breeds to maintain the good characteristics of
each breed, and improve or attain best quality).
3. In-breeding (to maintain the quality of the existing breed/same breed from a closely related
breed but not the same blood line).

Organic Poultry Raising

Organic poultry raising refers to a holistic approach that prioritizes natural and chemical-free practices in
poultry farming. It involves adhering to USDA guidelines, focusing on soil quality, animal welfare, and
avoiding synthetic additives

Organic poultry farming emphasizes natural living conditions for chickens, ethical sourcing of eggs, and
using organic feeds

This method ensures healthier eggs, sustainable farming, and ethical treatment of animals, aligning with
both regulatory standards and a broader definition of providing chickens with a natural and wholesome
life

The goal is to create integrated, humane, environmentally and economically sustainable poultry
production systems that provide consumers with healthy, ethical products.

Benefits of organic poultry raising :

Healthier chickens: Organic farms prioritize preventive health measures, use of natural remedies, and
avoid antibiotics and growth hormones, leading to healthier chickens.

Improved animal welfare: Organic chickens are raised in free-range conditions with access to the
outdoors, shade, shelter, and space to express natural behaviors . Beak trimming is prohibited.

Sustainable farming: Organic poultry farms are part of a wider organic system that promotes
biodiversity, ecological balance, and recycling of resources like manure as fertilizer

Healthier eggs and meat: Organic poultry products are free from synthetic additives, pesticides, and
antibiotics, providing consumers with a healthier choice.

Ethical treatment of animals: Organic farming emphasizes positive welfare, where chickens are treated
with utmost care and their health and natural behaviors are prioritized.

Reduced environmental impact: Organic farms use natural substances and avoid synthetic chemicals,
minimizing pollution and promoting sustainable land use.

Characteristics of a Healthy Chick for Organic Production :

 With good beak.

 Bright eyes.
 Clean, shiny/downy feathers.
 Active, alert, agile.
 Nostrils has no foul odor.
 Wings are intact not droopy.
 Uniformity in size & height (90-95%).
 21 day-old chicks from organic farm.
 Good feeding & drinking habits

Brooding Facility for Organic Chicks

 Brooder
  Bulb (provide heat, and for the chicks to see their feeds/foods)
 Feeding & watering troughs
 Heater
 Rice hull/saw dust
 Charcoal, etc.

Feeding Ration & Management

 To maintain healthy birds, keep fresh feeds available at all times.

 Limit the amount of feed in feeders to the extent necessary to avoid waste.
 Feed the birds with sufficient food no more no less to ensure profitability.
 Keep the feeds in a closed plastic container away from rats, birds and other animals.
 Always record all activities.
 Keep a close watch on birds weight and their feed consumption. A drop in food intake usually is
the first indication of trouble.

Housing Equipment/Materials :

 Feeding troughs

 Waterers or watering troughs

 Containers of concoctions (FFJ, FPJ, IMO, OHN, etc.)

 Perch pole

 Beddings

 Laying nests

 Shade

 Fence

Bedding Materials :

 Rice residues-rice hull, rice straw and saw dust, coconut coir dust (90%)

 Soil (10%)

 Salt (1 kg)

Health Care Program/Management

 Deworming (use of organic materials/medicines)

 Vitamins & minerals’ supplementation using concoctions.

 Regular collection of manure/dung

 Good ventilation (air circulation)

 Ensure regular check-up of the chickens’ health & condition

  Dispose properly infected chicks/chickens most especially Avian pest/ contagious pests/diseases

Breeds of Chicken ( Native )

Native chicken breeds in the Philippines are distinct regional types with unique physical and behavioral
traits passed on to offspring. Examples include Banaba from Batangas, Bolinao from Pangasinan, and
Darag from Panay Island.These breeds are part of the country's rich heritage, known for their resilience
and distinct characteristics like plumage color and comb type.

The Philippine native chicken industry, with breeds like Patani, plays a vital role in food security, offering
healthier options due to minimal antibiotic use and natural production methods.

1. Banaba
o The Banaba is a native chicken breed from Batangas province in the Philippines, also
known as the Banaba Labuyo.
o The Banaba chicken is prized for its cockfighting prowess, meat and egg production, and
disease resistance. It is a key part of the country's poultry heritage
o It is a good fighter, layer and broiler, and individuals that have won cockfighting contests
can sell for high prices

2. Bolinao
o The Bolinao is a distinct Philippine native chicken breed from Pangasinan that is being
promoted for its commercial potential as a hardy, high-value meat and egg producer.
Conservation efforts are underway to improve the breed and support rural livelihoods.
o The Bolinao is known for its red plumage in roosters, wheaten hens, red earlobes, and
varied comb types and sizes. It is a distinct native breed adapted to the local
environment in Pangasinan.
3. Camarines
o The Camarines is a distinct Philippine native chicken breed known for its yellow-orange
barred roosters, brown hens, laced plumage, and use in cockfighting. It is an important
part of the Bicol region's poultry heritage.
o Hens produce around 62 eggs per year on average
o Eggs are cream-colored, ovoid-shaped, and weigh around 40 grams each
o Fertility rate is 69% and hatchability is 70-77%
4. Darag
o The Darag chicken is a native breed from the Philippines, particularly found in Panay,
Guimaras, and Negros islands.
o Originating from the red jungle fowl, the Darag has distinct characteristics like yellowish-
brown color in hens and red and black colors in roosters
o The Darag chicken is a culturally significant breed in the Philippines, valued for its unique
characteristics, traditional taste, and nutritional benefits. Efforts are ongoing to preserve
this breed amidst challenges of modernization and commercialization.
5. Parawakan or Paraoakan
o The Parawakan chicken is a prized native breed in Palawan, known for its taste, size,
hardiness, and cultural importance in Filipino traditions like cockfighting.
 o Parawakan chickens are used for crossbreeding with commercial free-range breeds to
enhance the taste and size of the hybrid offspring, as the Parawakan is the largest native
chicken breed in the Philippines, capable of growing over 4 kgs

Breeds of Chicken ( Foreign )

A foreign breed of chicken refers to a breed that is not native to a particular region but has been
introduced from another country. These breeds are often selected for specific traits like high egg
production or meat quality. An example of a foreign breed of chicken is the Leghorn, which is known for
its excellent egg-laying capabilities and originates from Italy

Some examples of foreign chicken breeds include:

Leghorn - Originating in Italy, Leghorns are renowned for their high egg production and come in various
colors like white, brown, black, and buff.

Cochin - A large breed from China known for its abundant feathers and calm demeanor.

Serama - A bantam breed from Malaysia, recognized for its small size and upright posture resembling a
toy soldier.

Barbezieux - Hailing from France, these chickens are tall with iridescent black feathers and are valued for
their unique meat flavor.

1. Cochin chicken
o The Cochin chicken is a large domestic breed known for its fluffy feathers and gentle
nature. Originating from China, it was later exported to Europe and North America in the
mid-19th century, sparking a craze among poultry enthusiasts
o Cochins come in various colors like buff, black, partridge, blue, silver laced, splash,
golden laced, and white, and are recognized for their maternal characteristics, being
good mothers and brooders for other breeds
o They are docile, friendly birds that are slow to mature, laying around 150-200 small
tinted eggs annually
o Cochins are primarily bred for exhibition purposes due to their striking appearance and
unique feathering, with the breed being well-suited for colder climates
2. Frizzle Chicken
o The Frizzle chicken is a unique breed characterized by its curled or frizzled plumage. It is
not a separate breed but a variety within breeds like Cochin, Pekin, and Polish, with the
frizzle gene being an incomplete dominant trait.
o The Frizzle is recognized as a distinct breed in several European countries and Australia,
known for its exhibition qualities and distinctive appearance.
o This breed is reared exclusively for exhibition purposes, with a good layer of white or
tinted eggs and a tendency to get broody.
o
3. Malay Chicken
 o The Malay chicken is an ancient breed originating from Southeast Asia, known for its
exceptional height, reaching up to 30 inches tall. This breed has a unique appearance
with a combination of long neck, legs, and an upright body carriage, making them stand
out among other chicken breeds
o Malays are recognized for their bold and somewhat aggressive nature, with roosters
being intolerant of other males and prone to feather-eating behavior
o They are hardy, active birds that require ample space for exercise and are not
recommended for beginners due to their quarrelsome tendencies
o Malay hens are seasonal layers of light brown eggs, with a low egg production rate,
making them more suitable for ornamental purposes rather than egg or meat
production.
4. Serama chicken
o The Serama chicken, also known as the Malaysian Serama, is a bantam breed originating
in Malaysia within the last 50 years. It is the smallest breed of chicken globally, with
roosters weighing about the size of a pigeon. Seramas are characterized by their upright
posture, full breast, vertical tail feathers, and are described as brave warriors and
archangel chickens due to their human-like appearance
o They have a tame and gentle disposition, making them great pets that are easily handled
and enjoy human interaction. Seramas are popular for their unique appearance, small
size, and friendly temperament, often participating in beauty contests and tabletop
competitions
5. Ancona chicken
o The Ancona chicken is a distinctive breed originating from Italy, known for its black
feathers with white tips and mottled appearance. It is a dual-purpose breed suitable for
both egg and meat production, with hens laying around 220 large white eggs annually
o Anconas are characterized by their hardiness, adaptability to various climates, and active
foraging behavior, making them valuable additions to homesteads
o This breed is recognized for its unique coloration, early maturity, consistent egg-laying
even in winter, and efficient feed-to-egg ratio, making them a popular choice for poultry
enthusiasts seeking a productive and visually striking chicken breed
6. Australorp Chicken
o The Australorp chicken is a dual-purpose breed originating from Australia, known for its
exceptional egg-laying capabilities, with hens laying over 300 eggs per year. This breed
gained worldwide popularity in the 1920s after breaking numerous egg-laying records.
o Australorps are recognized for their friendly and docile temperament, making them ideal
for backyard flocks. They are medium-weight birds with a moderately long and broad
back, black feathers, and red earlobes. Australorps are valued for their productivity,
adaptability, and maternal instincts, making them a popular choice for both egg and
meat production
7. Leghorn Chicken
o The Leghorn is a breed of chicken originating from Tuscany, Italy
o They were first exported to North America in 1828 from the port city of Livorno, and by
1865 were known as "Leghorns"
 o Leghorns are known for being excellent egg layers, producing around 280 white eggs per
year
o They are lightweight birds, with hens weighing 2.0-2.3 kg and roosters 2.4-2.7 kg
o Leghorns come in various colors including white, brown, black, buff, and more
o They have single or rose combs, yellow legs, and white earlobes
o Leghorns are active, alert, and good foragers, but can be nervous and flight
o White Leghorns are commonly used as commercial egg-laying chickens worldwide
o Leghorns are recognized by the American Poultry Association, American Bantam
Association, and various other poultry organizations

Water and feed Management

Feed is a major expense in livestock production. Birds require carbohydrates, protein, fats, vitamins,
minerals, and water. Nutrients offered above a maintenance level are used for growth in young birds and
egg production in adult birds. How we provide these very important nutrients to our birds is critical in
maintaining healthy and productive animals. Good quality feed and water is paramount in producing a
flock that will deliver optimum performance.

Feed should be selected based on the age of the birds and the activities which they will perform (egg
production, growth, racing, hunting/release, etc.). Specially formulated feeds offer the nutrients needed
for these specific activities. Specific vitamins that need to be supplemented in a diet include vitamin A,
D3, B12, riboflavin, pantothenic acid, niacin, folic acid, thiamine, selenium, and biotin. Critical minerals
including: calcium, phosphorus, sodium, chlorine, magnesium, potassium, etc. may need to be
supplemented as well if the raw ingredients in the diet do not contain sufficient levels. Common
ingredients used in manufacturing a complete feed include: corn, wheat, wheat-by-products, barley,
soybean, soybean meal, flax, canola meal, bakery-by-products, etc. By-products of animal origin (poultry
fat, meat meal, blood meal, meat and bone meal and tallow) are now very seldom used.

In commercial poultry production, feeds can come in the form of a mash, a pellet (also extruded pellets),
or a crumble. A mash or crumble feed is generally fed to young birds. Pellets are meant for larger birds.
Feeds are also formulated based on the age and production status of the bird. In general, younger birds
need higher protein levels. Once the birds organs and skeleton have reached full size, protein levels are
decreased. As birds grow older and go into egg production, the nutrient needs are again reviewed to
address the additional physiological requirements.

Feeding times

With your feeding times, it is good to take into account the “natural” feed intake pattern into account.
This means that it is advised to provide 60% of the feed in the afternoon, while the minority is fed in the
morning. For Parent Stock farmers, please do take into account the mating behaviour of the flock, mating
mainly takes place in the afternoon and should not be disturbed too often by the feeding runs.

Feeding technique

We encourage the empty feeding technique since many years, as it is important to prevent the
accumulation of the smaller feed particles in the feeding system. By applying the empty-feeder
technique you are sure that the birds consume their complete diet as a daily ration. Feed uniformity, as
mentioned above, and feeder space are also influencing the total daily ration consumed. Often in cage
systems there is not enough feeder space to have all the birds consuming feed at the same time. Block
feeding, which is basically two feed runs shortly after each other can improve uniformity in case of
feeding space competition.

what are the consequences of poor water management in poultry

Poor water management in poultry can have severe consequences on bird health, performance, and
production costs

Some key consequences include:

o Reduced water consumption and daily weight gain if water temperature exceeds 24°C.Birds
prefer water around 10°C for optimal intake
o Microbiological contamination of drinking water can lead to diseases like salmonellosis, cholera,
leptospirosis, and colibacillosis. Pathogenic bacteria, viruses, fungi, protozoa and parasites can
proliferate in poor quality water
o Overgrowth of microorganisms in drinking water causes dysbacteriosis and enteritis, leading to
high morbidity and mortality.
o Wet litter from poor water management serves as a breeding ground for pathogens, causing
intestinal stress and health issues.Wet litter also leads to increased ammonia levels detrimental
to bird health.
o Improper water quality and accessibility reduces feed intake, growth rate, and feed
efficiency.Birds require 70-80% of their daily needs from drinking water.
o Regular water analysis and appropriate treatments are necessary to maintain water quality and
prevent these consequences.Factors like water cleanliness, pressure, mineral content and
accessibility must be carefully managed.

Forage crops

Forage crops plays a vital role in supporting the livestock industry, ensuring the availability of nutritious
feed, improving animal health and promoting sustainable agricultural practices.

Farmers are encouraged to adopt integrated forage management systems , combining pasture grazing
with cut-and-carry systems, silage production and fodder conservation methods.

WHAT IS FORAGE CROPS?

- forage crops specifically refers to plant material, such as grass, hay, or silage, that is used as feed for
livestock animals.

-forage is commonly consumed by ruminant animals, including cattle, sheep, and goats, which have
specialized digestive systems capable of efficiently processing plant-based feeds.

Forage quality

- It refers to the nutritional value and composition of the forage, including its protein content, energy
density, fiber content, and mineral composition.

TWO CATEGORIES OF FORAGE

FORAGE GRASSES

● Also known as fodder grasses or pasture grasses.

● a group of grass species cultivated specifically for their use as livestock feed.

● this grasses are highly valued for their ability to provide nutririous and palatable forage for
grazing animals.

● this are typically fast growing , have high biomass production, and offer a range of nutrtional
benefits for livestock.

● its common physical characteristics are ; leaf blade , stems, and inflorescence.

COMMON FORAGE GRASSES IN THE PHILIPPINES

1. Napier Grass (Pennisetum purpureum)

• also known as elephant grass or uganda grass, a tall perennial grass native to Africa.

• it is valued for its high biomass production, and is primarily grown as a forage crop for livestock
feed.

• it has long , thick stems that can reach heights of 3-4 meters and wide leaf blades

• the nutritional composition of Napier grass is relatively high,with good levels of protein and
energy. It is rich in fiber but can be low in certain minerals.

• it is suitable for beef and dairy cattle, goats and sheep, carabao ,rabbits, horses, and poultry
animals .

ADVANTAGES OF NAPIER GRASS

• High biomass production

• Nutritional value

• Multiple harvest

• Soil improvement

DISADVANTAGES OF NAPIER GRASS

• Low mineral content

• Excessive fiber may cause digestive issues

• Water requirement

• Management consideration

2. Guinea Grass ( Panicum maximum )

• a tropical grass that is native to Africa but is now cultivated and utilize wordwide in tropical and
subtropical regions.
 • it is valued for its high productivity , palatability, and nutritional content making it a popular
choice of feeding livestock.

• it is suitable for cattle, goats and sheep, carabao,horses , and poultry animals.

ADVANTAGES OF GUINEA GRASS

• High productivity

• Nutritional value

• Adaptability

• Palatability

• Soil conservation

DISADVANTAGES OF GUINEA GRASS

• Excessive fiber may cause digestive issues

• Maturity stage

• Water requirement

• Management consideration

• Nutritional imbalances

3. Signal Grass ( Brachiaria decumbens )

 is one of the most cultivated species of the genus Brachiaria in South America, Asia and
the South Pacific region
 It is a valuable forage used in permanent pastures.
 It is high-yielding and forms low leafy stands that do well on infertile soils.
 It is palatable to all classes of livestock and withstands heavy grazing suitable for various
livestock species including cattle, sheep, and goats.

ADVANTAGES OF SIGNAL GRASS

• primarily used for grazing

• hay production

• silage production

• pasture improvement

• soil conservation

• drought tolerance

• adaptable to tropical and sub tropical climate

• high productivity and nutritional value

DISADVANTAGES OF SIGNAL GRASS

• Allelopathic properties

• potential toxicity

• invasive potential

4. Para Grass ( Urochloa mutica )

 is a semi-aquatic plant native to tropical Africa
 is a stoloniferous grass, generally around 1 m tall
 It can form pure stands in low-lying, seasonally-flooded wetlands
 When growing along the banks of deep waterways it has stems that float over the water
surface
 Para grass has a variable nutritional value, with a protein content of 10.2% and 23.6%
crude fiber in fresh grass.
 the grass is use as green fodder, soiling and even for dry hay

ADVANTAGES OF PARA GRASS

• high productivity

• adaptability

• nutritional value

• grazing tolerance

• source of energy

• fiber and mineral content

DISADVANTAGES OF PARA GRASS

• nutritional limitation

• prussic acid

• potential mineral imbalances

5. Setaria Grass ( Setaria sphacelata)

• a tall tufted perennial, without elongated rhizomes and has widely varying vegetative
characteristics.

• it is widely grown for grazing by dairy and beef cattle, but high oxalate levels make it undesirable
for horses and donkeys.

• the inflorescence structure is a cylindrical spike-like panicle 8-25 cm long and 7-8 mm wide,
varying in colour from purplish brown to brown.

ADVANTAGES OF SETARIA GRASS

• high forage production

 • nutritional value

• drought tolerance

• adaptability

DISADVANTAGES OF SETARIA GRASS

• nitrate accumulation

• prussic acid poisoning risk

• palatability and digestability

• high oxalate level

6. Carpet Grass ( Axonopus compressus )

 Carpetgrass, commonly known as flat grass, is a perennial warm-season grass.
 Native to the tropical and subtropical regions of America, this creeping grass tolerates
low soil fertility and high soil moisture
 suitable for grazing system

ADVANTAGES OF CARPET GRASS

• Adaptability

• shade tolerance

• grazing tolerance

• high energy content

• palatability and digestibility

• moderate protein content

DISADVANTAGES OF CARPET GRASS

• requires supplementation

• reduced digestability during maturing

7. Mulato II Grass (Brachiaria ruziziensis)

 Mulato II is a semi-erect perennial apomictic grass that can grow up to 9 ft tall.
 It is established by seed, although it could be propagated vegetatively with stem
segments, if necessary.
 It produces vigorous cylindrical stems (some with a semi-prostrate habit) capable of
rooting at the nodes when they soil

ADVANTAGES OF MULATO ll GRASS

• more meat and milk for its nutritional quality.

• increase weight gain
• enhance reproductive performance
 • balanced diet
• cost free

DISADVANTAGES OF MULATO ll GRASS

• nutritional deficiency

• prussic acid content

• oxalate content

• availability

FORAGE LEGUMES

• Forage crops are a group of plants that beling to the legume family Fabaceae and are primarily
grown for their value as livstock forage.

• They are known for their ability to fix atmospheric nitrogen through a symbiotic relationship
with nitrogen fixing bacteria that reside in their root nodules.

• are cultivated in agricultural system as a source of high quality feed for grazing animals such as
cattle, sheep, and goats.

• the characteristics vary from their growth habit , leaf structure and stem structure

COMMON FORAGE LEGUMES IN THE PHILIPPINES

1. CENTROSEMA (Centrosema pubescens)

 it is highly regarded as a forage plant due to its nutritive value and ability to thrive in
tropical and subtropical regions
 also known as centro or butterfly pea
 they are rich in protein, avaeraging around 20-25% protein content which is considrably
higher than other tropical legumes
 it also offers good digestibility, allowing animals to extract nutrients from the plant
material
 a twining or climbing herbaceous vine, annual or perennial, with alternate leaves, and
compound trifoliate with broad oval leaflets and long petioles.

ADVANTAGES

• High protein content

• improved animal growth

• enhanced milk production

• palatability

• nutrient digestibility

• grazing persistence
• soil fertility improvement

DISADVANTAGES

• cause photosensitivity on cattle , sheep and horses when largely consumed

• bloating

• estrogenic effect

2. STYLOSANTHES (Stylosanthes guianensis)

 are herbaceaous or semi-woody perennial plants with a sprawling or upright growth
habit
 the color of the flower can be yellow and orange to red or purple
 It is usually grown as a cover crop, which is cut every 2 to 3 months. It effectively
suppresses weeds and is a good feed supplement for most animals, including chickens,
pigs and fish

ADVANTAGES

 contains protein,minerals,vitamins and carbohydrate

 improved weight gain and milk production

 drought tolerance

 nitrogen fixation

 erosion control

DISADVANTAGES

• bloating

• oxalate toxicity

• limited palatability

• allergic reactions

3. DESMODIUM ( Desmodium spp.)

 are herbaceaous or semi-woody perennial plants with a sprawling or upright growth
habit
 the color of the flower can be yellow and orange to red or purple
 also known as tick clover or tick trefoil
 It is usually grown as a cover crop, which is cut every 2 to 3 months. It effectively
suppresses weeds and is a good feed supplement for most animals, including chickens,
pigs and fish

ADVANTAGES

• rich in protein, vitamins and minerals

 • improved digestion

• parasite control

• nitrogen fixation

• soil conservation

• drought tolerance

DISADVANTAGES

• oxalate content

• bitterness and palatability

• potential toxicity

• allergenic reactions

4. HYACINTH BEAN (Lablab purpureus)

 is a twining vine with purplish stems and can be grown as an annual vine in the home
garden for the ornamental flowers and bean pods.
 it has a high protein content and is grown as a nutritious food crop for human
consumption as well as animal fodder
 The flower sprays resemble sweet peas, range from purple to pink to white in color, and
are slightly fragrant.
 The pods can grow up to 14 cm long, may be straight or curved, and are a glossy purple
or green. Seeds are oblong, and can be white, reddish-brown, or black.

ADVANTAGES

 good source of energy

 contains significant amount of protein

 digestibility

 nitrogen fixation

 palatable when young and tender

 DISADVANTAGES

 anti-nutritional factor

 might contain cyanogenic glycosides

 digestive upset

 allergies and sensitivities

 limited availability

5. IPIL-IPIL ( Leucaena leucocephala)

  The legume provides an excellent source of high-protein cattle fodder
 the fodder contains mimosine, a toxic amino acid. Horses and donkeys which are fed it
lose their hair.
 Probably introduced by the Spanish conquistadores who carried leucaena feed and seed
on their galleons to the Philippines to feed their stock.

ADVANTAGES

• high protein content ranging from 20% to 30%

• improve weight gain to meat producing animal

• increase milk production

• source of vitamins and minerals

• drought tolerance

• cost free

DISADVANTAGES

• cotains toxic compound like mimosine

• anti-nutritional factors

• digestive disorder

6. AZOLLA ( Mosquito fern)

 leaves are tiny, lacy-looking, and closely overlapping. The leaves can be green or rusty
red. American waterfern is a small, floating plant with green or rusty-red leaves.
 The most remarkable characteristic of azolla is its symbiotic relationship with the
nitrogen-fixing blue-green alga (cyanobacterium) Anabaena azollae.
 It can be given directly or mixed with concentrates to cattle, poultry, sheep, goats, pigs
and rabbits

ADVANTAGES

• high nutritional value

• has a protein content ranging from 20% to 35%

• easily digestible

• contains carbohydrate and lipids providing good source of energy

• environmental benefit

• contains flavonoids and phenolics

DISADVANTAGES

• may cause bloating or diarrhea to swine

 • not applicable to dry area

• potential contamination during production of azola

7. SOYBEAN (Glycine max)

 By the early 1940s, soybeans were harvested at various stages of growth, and cured and
fed as high protein hay, which was considered to be similar in nutritional value to alfalfa
 The best stage to harvest soybeans for silage is near maturity, before any leaf loss. At
this point, soluble carbohydrates required for proper ensiling are low.

ADVANTAGES

• high protein content

• well balanced amino acid

• source of energy

• rich in essential mineral

• contain bio-active compound such as isoflavones

DISADVANTAGES

• contains trypsin inhibitors, lectins and phytates

• allergenic potential

• contains estrogenic compounds like phoestrogens that affect reproductive performance

8. MORINGA (Moringa oleifera)

 is a multipurpose tropical tree.
 It is mainly used for food and has numerous industrial, medicinal and agricultural uses,
including animal feeding.
 It has been dubbed the "miracle tree" or "tree of life" by the media
 Moringa leaves are a valuable source of protein for ruminants but they have a moderate
palatability. They are used in smallholder rabbit farming in several African countries.
Using moringa leaves for feeding poultry, pigs and fish is feasible but only in limited
amounts due to the presence of fibre and antinutritional factors. Moringa oil seed cake,
the by-product of oil extraction, is not very palatable to livestock and mainly used as
green manure or a flocculating agent in water purification. Moringa seeds appear to be
toxic to rabbits.

ADVANTAGES

 high nutritional value

 aids in muscle development
 enhance milk production
 increased weight gain
 immune system support
 digestive health
  antiparasitic properties
 environmental benefits

DISADVANTAGES

• excessive intake may cause digestive issues

• contains anti-nutritional factor such as tannins, phytates, and oxalates

• unpalatability

• thyroid function

• toxicity risk

SILAGE MATERIALS AND PREPARATIONS

• silage is a type of preserved forage that is made by fermentig and storing high-moisture crops
under anaerobic conditions

• it is commonly used as feed for livestock, providing them with a source of nutrient especially
during periods when frsh forage is scarce or at lower quality

MATERIALS NEEDED AND AWW

FORAGE CROP -Select the appropriate forage crops based on local availability and livestock
requirements.

HARVESTER OR CHOPPER -A specialized machine such as a forage harvester or chopper equipped wit
sharp knives is needed to cut the forage crops into small pieces

PACKING EQUIPMENT -It will be used for packing the chopped forage into the storage structure.It has to
compress the forage tightly.

SILO OR STORAGE STRUCTURE -it required to store the packed forage. This can be silo or airtight
containers like silage bags or bales wrapped with plastic

PLASTIC COVERING -to exclude oxygen and create anaerobic conditions. gen barrier films or oxygen-
limiting barriers can also be used to enhance fermentation and preserve the silage quality

WEIGHTS AND TIRES -the plastic covering needs to be secured and weighed down to prevent air entry.
Use heavy weights, such as tires or sandbags, to hold tic inplace and create an airtight seal.

THERMOMETER -to monitor the temperature of the silage during fermentation. Temperature spikes can
indicate issues such as spoilage or inefficient fermentation

WATER (if necessary) - in certain situation where the forage is low mosture content, you may need to
add water during packing process to achieve the desired moisture level for proper fermentation

PH METER - is commonly used in silage production to monitor and assess the fermentation and the
quality of silage. It provides valuable information about its presevation, nutritional value and potential
silage.
STEPS ON FERMENTING SILAGE

1. PREPARING SILAGE MATERIALS AND CHOOSING CROPS

-choose your desired crops for silage that meets the needed nutrient requirement of your livestock

2. HARVESTING THE CROPS

- silage crops should be harvested at the proper stage of maturity. This is typically when the crops have
reached a good balance between yield and nutrient content

-the ideal moisture content for ensiling varies depending on the crop. Generally, forage crops should
have a moisture content between 60% and 70%

3. CHOPPING

-after harvesting the silage crops, it needs to be chopped into small pieces to promote packing and
facilitate fermentation

- around 1-3 centimeters in length.

4. PACKING

-the chopped forage needs to be tightly packed into a silo or airtight container to exclude oxygen. This
prevents the growth of anaerobic microorganisms.

5. SEALING

- it needs to be sealed to maintain the anaerobic conditions.

-different methods can be used for sealing, such as plastic sheetsxygen barrier films , or a combination
of both , to cover the surface of the silage tightly.

-the edges of the cover should be weighted down or secured to prevent air entry

6. FERMENTATION

-after sealing, fermentation begins as the naturally occuring lactic acid bacteria converts sugars
into lactic acid,lowering the pH and preserving the forage.

-the process typically takes several weeks, during which the pH drops to around 4,0 to 4.5

7. FEEDING

-once the silage has undergone sufficient fermentation, it can be fed to livestock.

-proper management of silage feedout is essential to minimize spoilsge and maintain feed
quality.