Organic lettuce production /
by John Gregory B. Babaan and Mark Joseph C. Cabusas.
- Indang, Cavite : Cavite State University- Main Campus, 2017.
- xiii, 35 pages : illustrations ; 28 cm.
Entrepreneurial Development Project (Bachelor in Agricultural Entrepreneurship--Crop Production) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
BABAAN, JOHN GREGORY B. And CABUSAS, MARK JOSEPH C. Organic Lettuce production, Entrepreneurial Development Project Report, Bachelor of Agricultural Entrepreneurship major in Crop Production, Cavite State University, Indang, Cavite. April 2017.Adviser: Prof. Carlos N. Rodil. The project was established at the Patillo Alulod, Indang, Cavite. With a capital amount of Php5, 882.50, the project was implemented from February 2017 to April 2017. It aimed to provide opportunity for the student to apply crop production and entrepreneurial skills, the probability of the production of lettuce, and identify the problems encountered in lettuce production. The project involved production of 7,500 Red Romaine lettuce heads with a distance of 20cm x 20cm between each plant. It has 125 lettuce head per plot that can yield up to 6.25 kg. Preparation of project site, purchase of seed and other materials needed in the production, plotting mix preparation and bed making were performed during preproduction activities. Transplanting, seedling establishment, watering, application of fertilizer and weeding were the main production activities done in growing lettuce. The Red Romaine were freshly sold at Phpl 50.00. The project turned into a successful enterprise which the student entrepreneurs plan to continue and expand in the future.