TOGETHER FOREVER

                ‘’Age doesnt matter “ these is the phrase I believed when we talk about the relationship of my boyfriend and I . He is 10 years older than me but  it is more consistent and matured relationship  . He is 10 years older than me but when you look at him you will thought the we have the same age because he is so handsome for me , but for the truth he is really handsome . I love him so much no matter what happen . He fulfills my dream. He is someone that I can talk seriously  when there are problems, laugh to like my friends and guide me like my parents .We shared laughters, joy , tears and everything . He does not my only boyfriend but also my guardian angel , adviser , my bestfriend . He taught me the things that I didnt know before , he taught me to be matured to be able to prolong our relationship . I felt secure when I am with him. We bulid our dreams in the future with out knowing what will happen for tommorow , but I guess and hoping that  he is the only boy for me .I am very thankful to have a boyfriend like him and  I never dream for the lot of material things around us , important is we are live together and for ever . 

FRIENDS

Friendship is a relationship of mutual affection between two or more  people. Friendship is a stronger form of interpersonal bond than an association.  My friends kept my secrets in terms of love and other things , secrets that I cannot tell to my family . We shared laugh , tears and joy to each other . When there trouble we held hand in hand and fight for the right that we know . I love to be with them , I feel pretty and bust my self confidence because of them . They knows my weaknesess and strenght . We shared laugh even if we are the noisiest  in the four corners of our classroom , we never mind the people surrounds us , important is we are happy .

 We bond together by our laughers and joy .  I knew they are my true friends and I love them all .

marketing plan

Fresh Herb Production and Marketing

Jeanine M. Davis
Department of Horticultural Science

Many vegetable growers are looking for new ways to increase profits and diversify their operations. There also is an increasing number of part-time farmers who would like to supplement their income by growing small acreages of a high-value crop. At the same time demand for herbs and herb products has increased dramatically. We are now exposed to herbs on a daily basis at home, at work, and in public places. Herbs are used to flavor food and to add beauty and fragrance to our surroundings.

I encourage vegetable growers to consider producing herbs because of the great diversity in herb enterprises. I classify herbs into six general categories; fresh culinary herbs, dried culinary herbs, herb plants, decorative and fragrant herbs, essential oils and dyes, and medicinal herbs. The herbs in these categories differ in terms of cultural methods, scale of production, post-harvest handling, and marketing.

The first group of herbs, and the one of interest here, is fresh culinary herbs. This is production of fresh herbs for sale in the produce department of the supermarket or for fresh deliveries to restaurants, specialty shops, and food service institutions. Popular fresh herbs include basil, cilantro, mint, rosemary, thyme, tarragon, lemon balm, sage, and parsley.

Many fresh-market herb growers start out by producing small acreages of herbs and selling them directly to restaurants. In an area with a large number of gourmet restaurants, this may be a good way to supplement income. If the restaurants are few and far between, however, as production increases more and more time must be spent making deliveries. Eventually a point is reached where it doesn't pay to deliver small quantities, a pound or two at a time, to many locations. At this stage, selling wholesale may be considered. In some areas there are wholesalers who specialize in herbs, organics, and ethnic vegetables. Bulk or retail packages can be prepared for them. Because of the perishability of the product, it is important to have markets established before herbs are harvested or even planted. It also pays to work closely with the buyer as to what to produce, when, and in what volumes.

The fresh-market herb produced in the largest volumes is basil. There are many small-scale fresh basil producers in North Carolina. Unfortunately, when most of them have product, in mid-summer, prices are low. The trick is to have fresh basil when no one else does; in early spring, after frost, and during the winter. Season extending methods, like covering plants with row-covers or trench culture, help stretch harvests into these low-product seasons. Greenhouse growers who produce basil in mid-winter rarely complain of an over-supply problem.

Whatever the scale of operation, post-harvest handling is critical to the success of fresh-market herb production. The herb must be handled very gently to prevent bruising. Leaves should be harvested and cooled quickly. If the herb needs to be washed, it also has to be dried. Herbs must also be packaged for long shelf-life and to prevent damage. Use of inferior packaging to save money will probably end up costing sales in the long run. Herbs should be treated like any other vegetable and packed in the proper boxes so they can be stacked and moved without damage to the product.

Value-added products can also be produced, the most common being pesto. This is the real reason for the popularity of basil right now. Pesto is a sauce made from fresh basil, olive oil, parmesan cheese, garlic, and pine nuts. Gourmet restaurants present it served over pasta. There is also a demand for pre-made pesto sold fresh or frozen. Fresh herbs can also be used to make vinegars and jellies.

Excess fresh herbs can also be processed and sold as dried culinary herbs. Examples of popular dried herbs include parsley, basil, rosemary, and sage. Dried herbs are sold in bulk or retail packages. Many small-scale growers sell retail packs at specialty stores or in their own shops. Dried herb production does require drying facilities. These can, however, be easily constructed by the grower. One real benefit to dried herbs is they can be stored till the market is ready. Dried herbs, too, can be used to make a variety of value-added products such as tea bags, herb blends, simmer sacks, and carpet fresheners.

As with any new crop, the first order of business is to establish markets. Then, determine what time of year the crop is needed and if it can be produced then. Will it fit into the production schedule of other crops and does the grower have the time, labor, space, and equipment to grow it? Is there a good location for direct marketing? Is there a specialty grocery store, gift shop, or health food store that will carry the products? What about a farmers' market or roadside stands? Businesses can be promoted and customers educated by holding workshops, cooking classes, garden tours, and festivals. All of these advertise, educate, and help promote new specialty items.

Once a grower decides there is a market for herbs or herb products, he or she must learn how to grow the crop. An important point to keep in mind is that there is little reliable, useful production information available on fresh-market herbs. A grower must rely on his or her general horticulture knowledge and seek advice from successful herb growers.

Some general recommendations include: choosing a good site out of a frost pocket, maybe with a gentle slope, with good soil and good drainage, few noxious weeds, and a good water source. A worthwhile investment is an irrigation system; preferably drip. Most herbs will not tolerate moisture stress and benefit from a steady supply of water. Use a mulch; it holds moisture, controls weeds, and keeps the foliage clean. My research has shown that black polyethylene provides high yields and a clean product. Wheat straw works well in some locations, but can harbor slugs. Wood mulches, especially composted products, can provide some disease suppression but may reduce yields compared to other materials.

Keep in mind that there are very few agricultural chemicals cleared for use on herbs. Many herb producers use organic methods, but even if synthetic pesticides are used on other crops, it would be wise to learn some organic production techniques to raise herbs. Prevention is the best approach. Don't plant in a weedy location, plant in a low lying area, space plants too close, or use a monoculture system. Do rotate your crops, diversify your plantings, and water properly.

If a grower is serious about herbs, he or she should join state and national herb associations. They can provide a wealth of information, often based on growers' experience, that is unavailable through any other agency. They also provide marvelous opportunities for networking with other growers.

Herbs are beautiful plants to work with, fascinating in their variety, fragrance, and flavor. The public is also very interested in herbs. Of course, only the grower can make the final decision as to whether herbs fit into his or her business plan and production scheme. But if the decision is made to give them a try, remember to start small and develop a market early.

http://www.ces.ncsu.edu/fletcher/programs/herbs/crops/culinary/fresh_market_herbs.html

        HOW TO PLANT PECHAY

          Pechay (Brassica rapa L. cv groupPak Choi) is an erect, biennial herb, cultivated as

an annual about 15-30 cm tall in vegetative state.Ovate leaves are arranged spirally and spreading.The petioles are enlarged and grow upright forminga subcylindrical bundle. Inflorescence is a racemewith pale yellow flowers. Seeds are 1 mm indiameter and are reddish to blackish brown in color.

Pechay is used mainly for its immature, butfully expanded tender leaves. The succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish.

Each 100 g fresh edible portion

 contains:

Nutrient Amount

Water 93.0 g

Protein 1.7 g

fat 0.2 g

Carbohydrates 3.1 g

Fiber 0.7 g

Ash 0.8 g

B-carotene 2.3 mg

Vitamin C 53.0 mg

Calcium 102.0 mg

Phosphorus 46.0 mg

Iron 2.6 mg

Energy Value 86.0 k

PLANTING:

A 1-ha production area requires 3 kg seeds. Pechay can either be sown directly in

soil or transplanted. Direct seeding is carriedout by broadcasting or by sowing in

rows. Cover seeds to a depth of about 1 cm by raking or spreading additional top

soil. Water immediately after sowing. Plant spacing should be 10 cm between

plants and 20 cm between rows. If transplanted, sow seeds initially in

seedbeds. Transplant seedling 2-3 weeks after sowing at a distance of 10 cm between

plants and 20 cm between rows. Transplant preferably in the afternoon and

water immediately. Mulch with grass clippings or rice straw. Apply seedling wi th

starter solution using (46-0-0) at the rate of 2 tbsp/gal of water. Side-dress along the

rows at the rate of 1 tbsp/plant one week after transplanting.

Harvest as early as threeweeks after planting or between 30-45

days after sowing. Harvest preferably in the leaves and remove roots. Grade according

to size and quality, and pack in strong rigid containers with holes at the

sides to allow aeration. Pack with the base of the plant to the sides of the baskets. Maintain turgidity by lining the basket with paper.

http://davaoagribiz.da.gov.ph/tipsdl/vegetables/pechay_production.pdf

My family is my treasure . They are the one who build my personality , They complete my daily life .With out them my life is so miserable .I love my family ,I never dream that this people are not exist anymore in my sight , if this phenomenon are happen , I thought it was the nightmare and the very bad things anymore. My family is like a branches of tree , we all grow in the different direction yet our roots remain as one .  Diferrent direction but the connection is there always . God is the center of our relationship , He give us the strength to carry on the different problems . If this problems come we hold each other ,forgive and forget it .  No family is perfect , we argue , we fight. We even stop talking each other but in the end family is family the love will always there . Despite of scarcity in material things , the blessings of one member are blessings also to others , we shared the things that we have . 

IDENTIFYING MEAT CUTS

 As part of our curriculum , we went to the wet market in Trece and we identify the different meat cuts .We saw the retail and wholesale cuts . There are Cuts of beef , first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. There are also the different edible internal organ of the chicken , pig and beef . 

MATURITY INDICES

I learned that the different commodities have there own maturity indices . Maturity indices are signs or indication of the readiness of the plant to harvest .It is the basis for determining harvest date . Harvesting at the proper stage of maturity  are important to have a good yield and sometimes it has more long shelflife compare to the immature commodities that you are harvest . We can determine their maturity  by the use of our senses that is called subjective indices .The change in color , size , appearancce , smell are  some sign of maturity . The other one technique is the objective indices , this are measurable indices . These include the measurement of time , chemical constituents , rate of physiological processes and computation.

The banana has a distict maturity indices . You will observe that the leaves start to dry . There is fullness of fingers .This is applicable only for varities that cange in angularity  with maturiry such as lakatan . The fingers are full if you observed that it is rounded .  If it is for export we can use  there unit of calibration . It is the fullness of calibration size.

INDIGENOUS MICROORGANISMS (IMO)

          We conduct an experiment about the indigenous microorganism we used the rice and put it in a container and we place it near the bamboo trees and the after 7 days of burying  . We weigh it and add muscovado and molasses in equal proportion and put it again in the container . Another 7 days was past and the mixture was already mature . As I’ved learned the indigenous microorganism that we made is used in enhancing the microbial activity in the soil , It also act as the soil sterilizer by outnumbering pathogens with benificial bacteria .  These IMO are the growth and health promoter through the presence of diversified microorganisms in the soil , Which strengthens the plant and makes them more resistant to pest and diseases and give better yield .

          We bury the mixture near bamboo trees because there is a presence of IMO in ecosystem and these are proofs of active life . IMO found in the soil , surface of the soil , on branches , leaves and many other plant parts . IMO can be done from fields , forests floor, rice paddy , hedges , shrubs and bamboo trees . IMO for organic farm input production are usually gathered from places with high IMO  presence .

                                     INSECT PEST MANAGEMENT                                     FOR EGGPLANT

 I haved learned that eggplant is a species of nightshade commonly known in British English as aubergine and also known as melongene, garden egg, or guinea squash. It bears a fruit of the same name that is widely used in cooking, most notably as an important ingredient in dishes such genus Solanum , it is related to both the tomato and the potato. It was originally domesticated in India and Bangladesh from the wild nightshade, the thorn or bitter apple . There are major insect pest of eggplant in Asia .The fruit and shoot borer (Leucinodesorbonalis). This insect can cause serious damage especially during the fruiting andharvesting stage. Other pests such as Epilachna beetle, red spider mite, and red ant canbe important locally. There are different strategies that can control the  pests to your eggplant.Biological control of the fruit and shoot borer may include use (or

conservation) of indigenous parasitoids such as Trathala sp. and release of Trichogrammasp. Other eggplant insect pests also have natural enemies that may greatly reduce pestpopulations if fields are unsprayed with pesticides.Several cultural practices such as weed removal, removing infested plant material, use oftrap crops, flooding the field (in dry season), and hand-removal of egg-masses and larvaecan provide additional insect control. For most eggplant insect pests, insecticide use is not effective or economically justified and may in some cases (e.g. red spider mite, whitefly)even aggravate pest problems.

the insect

                                                     

                                THE INSECT

As part of our subject we draw the different parts of the body of an insect . The study of insect is called Entomology .Insect are the most numerous animals on earth 97% of insect are benificial to man Insects (from Latin insectum, a calque of Greek ἔντομον [éntomon], "cut into sections") are aclass of invertebrates within the arthropod phylum that have a chitinous exoskeleton, a three-part body (head, thorax and abdomen), three pairs of jointed legs, compound eyes and one pair of antennae. They are among the most diverse groups of animals on the planet, including more than a million described species and representing more than half of all known living organisms. The number of extant species is estimated at between six and ten million, and potentially represent over 90% of the differing animal life forms on Earth. Insects may be found in nearly all environments, although only a small number of species reside in the oceans, a habitat dominated by another arthropod group, crustaceans.

The life cycles of insects vary but most insects hatch from eggs. Insect growth is constrained by the inelastic exoskeleton and development involves a series of molts. The immature stages can differ from the adults in structure, habit and habitat, and can include a passivepupal stage in those groups that undergo complete metamorphosis. Insects that undergoincomplete metamorphosis lack a pupal stage and adults develop through a series ofnymphal stages. The higher level relationship of the hexapoda is unclear. Fossilized insects of enormous size have been found from the Paleozoic Era, including giant dragonflies with wingspans of 55 to 70 cm (22–28 in). The most diverse insect groups appear to havecoevolved with flowering plants.

Adult insects typically move about by walking, flying, or sometimes swimming. As it allows for rapid yet stable movement, many insects adopt a tripedal gait in which they walk with their legs touching the ground in alternating triangles. Insects are the only invertebrates to have evolved flight. Many insects spend at least part of their lives under water, with larvaladaptations that include gills, and some adult insects are aquatic and have adaptations for swimming. Some species, such as water striders, are capable of walking on the surface of water. Insects are mostly solitary, but some, such as certain bees, ants and termites, are social and live in large, well-organized colonies. Some insects, such as earwigs, show maternal care, guarding their eggs and young. Insects can communicate with each other in a variety of ways. Male moths can sense the pheromones of female moths over great distances. Other species communicate with sounds: crickets stridulate, or rub their wings together, to attract a mate and repel other males. Lampyridae in the beetle order Coleopteracommunicate with light.

Humans regard certain insects as pests, and attempt to control them using insecticides and a host of other techniques. Some insects damage crops by feeding on sap, leaves or fruits. A few parasitic species are pathogenic. Some insects perform complex ecological roles; blow-flies, for example, help consume carrion but also spread diseases. lnsect pollinators are essential to the life-cycle of many flowering plant species on which most organisms, including humans, are at least partly dependent; without them, the terrestrial portion of the biosphere (including humans) would be devastated. Many other insects are considered ecologically beneficial as predators and a few provide direct economic benefit. Silkworms and bees have been used extensively by humans for the production of silk and honey, respectively. In some cultures, the larvae or adults of certain insects are a food-source for humans.

        There are the one who transmit disease to human , animals and plants . Compete with humans and other animals for food . There are feeders on crops and ornamental plants . I’ved learned that despite of there negative effects there are important in our ecosystem . These insects are the pollination agents of most fruit and vegetables . They serve as food for fish, bird ,animals and man . They destroy dangerous insect  . They provide useful food and materials for man like wax,honey, silk and other products . They assist in the decomposition and recycling of organic matter; dead plants and animals .  Insect are balancing our ecosystem , without these insect our ecosystem will be unbalance and will lead to deterioration of our environment .

 Insect are identify by the documented evidence obtained from classification to order, Life cycle , damage cause and their habitat . They are  classify based on the standard classifiacation system ,Anthropods, three distinct body regions :the head, thorax and abdomen .

LEARN HOW TO MAKE SKINLESS LONGGANISA

Ingredients:
1/2 kg Ground meat
1 tbsp Salt
50 grams Sugar brown
1/8 tsp MSG
1/8 tsp Prague Powder
1/2 tsp Black Pepper ground
1 head garlic minced (10g)
1 tbsp Anisado Wine
2 tbsp Cornstarch
1/4 cup pineapple juice
 for packaging you need plastic labo .

 INGREDIENTS :

1. Place 1 tbsp Salt, 50 grams brown Sugar, 1/8 tsp MSG, 1/8 tsp Prague Powder, 1/2 tsp Black Pepper ground into a mixing bowl. Mix the ingredients until they are well combined.

2. Add 1 tbsp Anisado Wine and mix thoroughly until it becomes liquid.
3. Place the Ground meat and mix it with your hands.
4. Add 10 grams of minced Garlic and mix.
5. Add 1/4 cup of pineapple juice and mix well.
6. Add 2 tbsp cornstarch and mix until they are well combined. I find it best to use my hands because i can manage all the ingredients into the meat thoroughly.
7. Spoon 2-3 tbsp of pork mixture and wrap it in plastic wrapper provided.

           After these procedures place it inside the refrigerator for 2-3 days for curing and you have now your skinless longganisa.

THE CULINARY HERBS

I learned that herbs like thyme and chervil can be used to the kitchen  , it is called as culinary herbs. Culinary herbs are the fresh or dried leaves of herbaceous plants that are used as a food flavoring. There are literally hundreds of plants that can be grown for this purpose. Some of the more popular commercially grown herbs include cilantro (Coriandrum sativum), chives (Allium schoenoprasum), dill (Anthum graveolens), French tarragon (Artemisia dracunculus), horseradish (Armoracia rusticana), mint (Mentha spp.), oregano (Origanum vulgare), parsley (Petroselinum spp.), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), sweet basil (Ocimum basilicum), and thyme (Thymus vulgaris).These herbs are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . The leaves and sometimes stems of a group of aromatic, non-woody plants used in cooking The same and additional plants are also used medicinally. Culinary herbs are used to impart aromatic quality to food either individually or in a mixture. The flavour comes from the oil stored in the leaves , which is released when the herb is crushed, chopped or heated. Particular herb suit different styles of cooking and every cuisines has its favourite herbs. We used the thyme as ingredient to our egg omelet and the chervil for our cucumber salad . The thyme is a genus of Eurasian mints with small pungent aromatic leaves , we used this as mixed ingredient to our omelet and its has aroma that gave the dish good smell . The chervil is also aromatic herbs , we used this as seasoning to our cucumber and then add mayonnaise.  I learned the different kind of culinary herbs like chervil, dill,thyme, borage , tarragon . I learned also there uses and how to make this kind of dishes .

THE FRUIT WALL AND THE STOMATES

           

          When we conduct an experiment in our PostHarvest I learned that the fruit and fruit vegetables have a fruit wall and different number of stomates . The picture above are the labanos, pinya, patola, camote , ponkan and mustard are represents  the nature of the fruit wall and the numbers of the stomates under the microscope.The fruit wall varys to the effect of the the environment on the organ and its susceptibility to mechanical change , insect and disease means if the fruit wall has damage it will lead to deterioration and entering of the microorganism. In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food.Fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. I observed that there are lot of stomates of petchay and other leafy vegetables under the compound microscope, there are different count of stomates of the different commodities  as I’ved seen . The stomates  is a pore, found in the epidermis of leaves, stems and other organs that is used to control gas exchange. Since the stomates are the main passage way for the loss of water and entry of air for respiration, Stomata, which means "mouths" in Greek, do indeed resemble tiny mouths surrounded by swollen lips. The "lips" are actually individual cells (called guard cells) that can swell up even further to close off the stomata. But why would a plant want to close off its stomata, effectively cutting it off from essential carbon dioxide? Well, plants also need water, and any time that a stoma is open, the plant loses water (along with oxygen, one of the waste products of photosynthesis). By closing the stoma when the plant has enough carbon dioxide, the plant can preserve its water and prevent itself from drying out. I conclude that more stomates the faster its deterioration .The commodity  response to its surrounding and to the method of handling depends on their morphological and anatomical features .

PERISHABLE VS. DURABLE CROPS

PERISHABLE VS. DURABLE CROPS

                  I haved learned that perishables crops is very different from the durable crops . The perishable crop are the crops that not last long it includes the vegetables and fruits . They have very high moisture content  . Fruits and vegetables  should be harvested at mature stage . They are not keep very long once harvested and they need to give proper care in order to maintain its quality and good apperance until it will reach to the consumer . One of example of it is the avocado . It not last long when you harvest it .

          The Durable crops are the crops that could last for a year. These  includes the grains , cereal  and legumes like peanut , mungbean and soybean . The moisture content of most  durable crops is brought down to a low level (14 %) , so it could last for a year . This crop can store for a long period of time .

Therefore there are some characteristic of perishable crops from durable crops. Fruits and vegetables is alive so metabolism continues until the crop deteriorates, the greater the amount of photosynthates as source of energy,the longer the postharvest life.  The perishable crops are living tissue , commodities are continuous to change .