Organic production of lettuce (Lactuca sativa) romaine variety: an entrepreneurial development project / by Dara Faye R. Rivera and Romelson L. Rollo.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xx, 91 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 635.52 R52 2019
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR), Department of Agricultural Entrepreneurship
Abstract: RIVERA, DARA FAYE R. and ROLLO, ROMELSON L. Organic Production of Lettuce (Lactuca sativa) Romaine Variety: An Entrepreneurial Development Project. Entrepreneurial Development Project Report. Bachelor in Agricultural Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Edgardo A. Gonzales. The project entitled Organic Production of Lettuce (Lactuca sativa) Romaine Variety: An Entrepreneurial Development Project was conducted at Sanctuario Natures Farm. It began on the third week of December 2018 and ended on March 30, 2019. The entrepreneurial students were given 15 raised bed plots with the size of 10m x 1 m. The total land area was 300 m2 including the plots, the distance between plots, and the alleys. The student entrepreneurs performed the pre-production and production activities from purchasing of materials up to marketing of lettuce. The project was composed of two cycles with three batches in each cycle. The first batch was composed of four plots, the second batch was composed of six plots, and the third batch was composed of five plots. Each plot was composed of 396 lettuce plants. The project was conducted as a partnership type of business. The organic fertilizers used throughout the production were the fermented seaweed extract which was applied through foliar application a week after transplanting and the vermicast which was spread on the plots prior to transplanting. Vermitea was applied through drenching on the second cycle to supply more nutrients to the soil. The other supplement given to the soil was the Calcium Phosphate (CalPhos) which was applied through drenching. The organic pesticides used were the wood vinegar which was drenched prior to transplanting to prevent the occurrence of spots and Oriental Herbal Nutrient ((MN) to control the loopers in damaging the leaves of lettuce. The lettuce plants were harvested from day 25 to day 28 after transplanting to prevent too much bitterness. Harvesting was also based on the preference of the consumers as long as the lettuce plants were ready-to-harvest on that period. One kilogram of lettuce was sold at a price of P 120, one-half kilogram was sold from P 60 to P 65 and one-fourth kilogram was sold from P 30 to P 35. The student entrepreneurs marketed the lettuce to their neighbors, friends, relatives, and to the students, staff and faculty of Cavite State University, Indang, Cavite. The project aimed to enhance the skills and knowledge of the students when it comes to actual farming and marketing of organically produced lettuce. The operation cost of the project amounted to P 25, 282 (20.7% for the cost of materials, 6.2% for the cost of tools, 62.33% for the cost of labor, and 10.77% for other expenses such as land rent and water). The gross income was P 42, 610 and the return on investment (ROO was 68.54 percent.
List(s) this item appears in: Theses 2022
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 635.52 R52 2019 (Browse shelf(Opens below)) Link to resource Room use only EDP-579 00079448

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

RIVERA, DARA FAYE R. and ROLLO, ROMELSON L. Organic Production of Lettuce (Lactuca sativa) Romaine Variety: An Entrepreneurial Development Project. Entrepreneurial Development Project Report. Bachelor in Agricultural Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Edgardo A. Gonzales.
The project entitled Organic Production of Lettuce (Lactuca sativa) Romaine Variety: An Entrepreneurial Development Project was conducted at Sanctuario Natures Farm. It began on the third week of December 2018 and ended on March 30, 2019. The entrepreneurial students were given 15 raised bed plots with the size of 10m x 1 m. The total land area was 300 m2 including the plots, the distance between plots, and the alleys. The student entrepreneurs performed the pre-production and production activities from purchasing of materials up to marketing of lettuce. The project was composed of two cycles with three batches in each cycle. The first batch was composed of four plots, the second batch was composed of six plots, and the third batch was composed of five plots. Each plot was composed of 396 lettuce plants. The project was conducted as a partnership type of business.
The organic fertilizers used throughout the production were the fermented seaweed extract which was applied through foliar application a week after transplanting and the vermicast which was spread on the plots prior to transplanting. Vermitea was applied through drenching on the second cycle to supply more nutrients to the soil. The other supplement given to the soil was the Calcium Phosphate (CalPhos) which was applied through drenching. The organic pesticides used were the wood vinegar which was drenched prior to transplanting to prevent the occurrence of spots and Oriental Herbal Nutrient ((MN) to control the loopers in damaging the leaves of lettuce. The lettuce plants were harvested from day 25 to day 28 after transplanting to prevent too much bitterness. Harvesting was also based on the preference of the consumers as long as the lettuce plants were ready-to-harvest on that period. One kilogram of lettuce was sold at a price of P 120, one-half kilogram was sold from P 60 to P 65 and one-fourth kilogram was sold from P 30 to P 35. The student entrepreneurs marketed the lettuce to their neighbors, friends, relatives, and to the students, staff and faculty of Cavite State University, Indang, Cavite. The project aimed to enhance the skills and knowledge of the students when it comes to actual farming and marketing of organically produced lettuce.
The operation cost of the project amounted to P 25, 282 (20.7% for the cost of materials, 6.2% for the cost of tools, 62.33% for the cost of labor, and 10.77% for other expenses such as land rent and water). The gross income was P 42, 610 and the return on investment (ROO was 68.54 percent.

Submitted to the University Library May 14, 2019 EDP-579

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