Organic lettuce (Lactuca sativa) production enterprise: an entrepreneurial development project / by Jude Agnes L. Crucena and Nimfa C. Lagadia.

Entrepreneurial Development Project (Bachelor in Agricultural Entrepreneurship Major in Crop Production) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Department of Agricultural Entrepreneurship

CRUCENA, JUDE AGNES L. and LAGADIA, NIMFA C. Organic Lettuce (Lactuca sativa) Production Enterprise: An Entrepreneurial Development Project. Entrepreneurial Development Project Report. Bachelor in Agriculture Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Jefferson Mojica.
The entrepreneurial development project entitled "Organic Lettuce Production Enterprise" was conducted at Sanctuario Nature Farms from December 2018 to April 2019. The project was conducted in order to apply the students' knowledge and skills in organic vegetable production. The project also aimed to determine the profitability of engaging into this kind of business in order to prepare the student entrepreneurs for agri -entrepreneurship.
The project involved planting of 7,200 lettuce (Lactuca sativa) plants in an open area measuring 383.05 m2 with a planting distance of 15 cm x 20 cm. A total of 17 plots measuring 1 m x 10 m were utilized. Purchase of seeds and other materials used for making the organic concoctions; sowing media preparation; and land clearing were performed during the pre-production activities. The main production activities performed were plot preparation, seed sowing, nursery management, transplanting, watering, fertilization, pest and disease management, harvesting and postharvest handling and marketing.
Clearing the area was done by removing the weeds and existing plants in the area. Since the soil on the plots was loose, this was only cultivated once to make sure that none of the old roots of weeds were left. The application of organic concoctions was done one week after transplanting to supply the growing plants with the necessary nutrients. Within the same week, foliar application of wood vinegar was performed in order to protect the plants from the spread of bacterial leaf spot. Watering was done daily as soon as the plants were transplanted.
Harvesting was done between the 46th and 50th day after seed sowing and when they were at their optimum quality for marketing. Upon harvest, the undesirable leaves were removed from the plants and these were weighed and packaged at the post-harvest area of the farm using plastic bags. The harvested lettuce plants were sold within the Cavite State University Main Campus and Indang Public Market. The product was sold through the help of social media friends, family and neighbors, to the customers who went directly to the Sanctuario Nature Farms to buy during events held at the same farm. The total cost of production of organic lettuce for a period of four months was P20, 963.4. The total gross income of the project was P28, 610 with a net income of P7, 646.6. The return on investment of the entrepreneurial development project was 36.48 percent.

Submitted to the University Library August 20, 2019 EDP-621