OPEN-FIELD ORGANIC LETTUCE (Lactuca sativa Linn.

) PRODUCTION AND
MANAGEMENT AT TUBLAY AREA, LA TRINIDAD, BENGUET1
MARY SHADDELINE LABITAG ZAFRA
INTRODUCTION
Vegetables, being defined as any plant or plant part that can be eaten raw or cooked and
can be eaten with staples such as rice is an important part of any Filipinos diet. Vegetables are
being relatively sold at low prices compared to meat and other food products, hence, are a smart
option for people to include in their dishesboth to make it healthy and cheap. Aside from being
part of Juans diet, growing or producing vegetables provides livelihood to most Filipino farmers
in the Philippines, thus contributes to our countrys economic progress while providing food to
our tables.
One famed vegetable in the Philippines is lettuce (Lactuca sativa Linn.). It has a variety
of uses, but generally it is eaten raw. It may be served alone or used as a base for salads and
combined with other vegetables. It contains about 95 per cent water and is a fair source of
vitamins and minerals. It provides nutrients: carbohydrates, vitamins, minerals and fiber that are
essential to our growth and well-being (University of Illinois Extension, College of ACES,
2015). Lettuce belongs to the family Compositae and is grown for its edible leaves.

________________________________
1

A farm practice outline submitted in partial fulfillment of the requirements for graduation with the Degree of
Bachelor in Science in Agriculture, Major in Horticulture, Crop Science Cluster, University of the Philippines Los
Baos, College, Laguna. Prepared under the supervision of Dr. Elda B. Esguerra

Currently, it is the most sought after leafy vegetable being grown in the country where a
total of 513 hectares were planted to lettuce amounting to 4,061 metric ton harvests in 2014
(Philippine Statistical Authority, 2015).
Nowadays, Filipino consumers have heightened awareness and concern about their health
and opt to choose healthy food for better health. Also, peoples awareness about the detrimental
effect of conventional agriculture to the environment intensified their desire for organic
production of agricultural commodities such as vegetables (Batt, Concepcion, Dagupen, Lizada,
and Prior, 2007).
This major practice will allow the student to apply theoretical knowledge about vegetable
production and management to actual organic lettuce production. Also, the effects of organic
fungicides during lettuce production to mitigate or avoid occurrence of soil-borne diseases that
infects lettuce will be evaluated.

OBJECTIVES OF THE MAJOR FARM PRACTICE

The main objective of the field practice is to familiarize the student with the different
farm operations and actual production and management practices involved in organic lettuce
production through hands-on experience at Tublay Area, La Trinidad, Benguet.
The specific objectives are as follows:
1. To apply theoretical knowledge and various skills on vegetable production and
management;
2. To observe, perform and analyze the different cultural management practices involved
in organic lettuce production;
3. To conduct varietal testing of lettuce and observe their response to the organic
fungicide manufactured by Allied Botanic Corporation;
4. To assess the major problems encountered during organic lettuce production and
formulate possible practical solutions to the problems;
5. To conduct cost and return analysis on organic lettuce production; and
6. To gain knowledge and first-hand experiences and skills on actual organic production
and management of lettuce

EXPECTED OUTPUT

At the end of the major farm practice, the students main aim is to provide and report the
following:
1. Description and analysis of the various cultural management practices involved in
organic lettuce production;
2. Observation and hands-on experiences on organic lettuce production;
3. Discussion of the actual cultural management practices performed and the effect of
the newly promoted organic product line distributed by Allied Botanical Corporation;
4. Data on production and yield of different organically grown varieties of lettuce;
5. Cost and Return Analysis on organic lettuce production
6. Enumeration of problems/hindrances encountered during the farm practice and the
solutions to solve the problem;
7. Recommendations to improve existing production and management practices in the
farm;
8. Narration of experiences and lessons learned from the farm practice; and
9. Photo-documentation of various production and management practices and other
related activities done in the farm

REVIEW OF RELATED LITERATURE

General Botanical Description
Lettuce is a leafy vegetable crop belonging to the Compositae family that is native to
Asia and has probably been cultivated for more than 2000 years. It is an annual plant of the aster
or sunflower family and is commonly grown as a leaf vegetable which forms a tap root,

relatively thick at the crown and gradually tapering towards the tip which can grow 60 cm or
longer. The leaves are spirally arranged on a shortened stem, forming a rosette of leaves. The
leaves of lettuce vary in color from light to dark green, occasionally tinged with red or purple
coloration depending on the variety (Williams, 2012)
Table 1 lists some of the commercially grown varieties of lettuce.
Table 1. Varieties of lettuce commonly grown in the Philippines and their characteristics.
LETTUCE VARIETY
BRIEF DESCRIPTION
Crisphead/Iceberg
It has tight, dense heads that resembles
cabbage and valued more for their crunchy
texture than for flavor (DA-BPI, 2014). It is
one of the more difficult lettuce varieties to
grow since this variety is not fond of hot
temperature or water stress and may develop
rotting from the inside out (Grant, 2015)
Varieties: Great Lakes, Iceberg, Ithaca and
Others (DA-BPI, 2014).
Cos/Romaine
This type of lettuce forms an upright,
elongated head and is an excellent addition to
salads and sandwiches (University Of Illinois
Extension, College Of ACES, 2015). It is very
nutritious but not given much attention by
growers. However, it is important and popular
in Europe and United States (Williams, 2012).
Lollo Rossa (Loose Leaf)
Lollo Rossa forms a distinct compact rosette of
blood violet fan-shaped leaves with a nonhearting pale green base. The leaves have a
crisp, semi-succulent, hardy texture and ruffled
tips. Flavor is bold, slightly bitter and
nutty (Grant, 2015)
Green Ice (Loose Leaf)
This variety can be harvested after 50 days and
is a multi-harvest, loose-leaf type lettuce. It has
delightfully wavy margins and a bright, minty
green color. Mounded plants reach about 20.32
cm wide with an attractive, kale-like
appearance. Crispy, sumptuous leaves taste and
look fabulous in salads, or make stunning

Salanova

garnishes (Territorial Seed Company, 2012)

A recent innovation in salad mix production.
Harvested as fully mature heads. The flavor
and texture have had time to develop giving
Salanova leaves much better flavor and texture
than traditional baby leaf. The unique structure
of the Salanova core releases individual
uniformly sized leaves with one simple cut. It
is more than 40% higher yielding, has better
flavor and texture, and double the shelf life of
traditional baby leaf lettuce, making it an
excellent, more economical option (Johnnys
Selected Seeds, 2015)

Growth and Development

Lettuce is an obligate self-fertilizing species. Elongation of the style takes place at the
same time as the pollen is released from the inner surface of the fused anther tube. Upon
emergence, the stigmas and styles are covered with pollen grains which germinate and penetrate
the stigmatal surface very quickly (Siemonsma and Piluek, 1994)
There are four stages in the growth of lettuce: seedling, rosette, heading (not in all types)
and reproductive. In the seedling stage, there are three phases. First is the germinating part
wherein the radicle emerges and becomes the tap root. After that, the cotyledon emerges and
enlarges until lastly, true leaves are formed.
Following the seedling stage is the rosette stage which is comprised of the emergence,
expansion and maturation of the leaves, forming either prostrate or erect rosette. The diameter of
the plant increases substantially at this stage. As for the heading stage, not all types of lettuce
undergo this part of growth. This consists of successive formation of cup-shaped leaves in which

earlier leaves enclose the latter ones. Leaf formation on both the heading and the non-heading
types continues on the compressed stem until the plants reach harvest maturity
Lastly is the reproductive stage which occurs in three phases. The stem elongation,
flowering and seed development. The flowering process occurs early in the life cycle prior to
stem elongation, but the actual expansion of the inflorescence takes place during the process.
Stem lettuces form thicker stems and stay a little longer in that process before flowering
(Siemonsma and Piluek, 1994)
ENVIRONMENTAL REQUIREMENTS
Climate
Provision of moderate temperature is the ideal condition to produce
high quality lettuce. A regime of 20C/10C day/night temperature is considered
optimum/ideal condition. Temperatures greater than 30C usually stunt growth, induce bolting,
and result in bitterness and loose head formation in heading types. Leafy-type lettuce is generally
well-adapted to a wider range of temperature than heading types (Dris, Jain and Niskanen, 2004).
Crop maturation is intensely temperature-dependent and harvests can be obtained in as
few as 60 days with warm weather. Non-heading varieties mature more rapidly than crisphead
lettuce. Also, seedlings are more tolerant to low temperature than mature plants.
Moreover, under open field, the lettuce grows best in moderate rainfall than consistent
heavy rain. It is also adapted to areas with relative humidity of 65 to 85 %. Lettuce varieties can
be selected for their tolerance to the different environmental conditions. (DA-BPI, 2014)
Light

To obtain high yields of lettuce, it is necessary to have cultural

practices and climatic conditions that permit the plants to make rapid initial
growth. The sooner the leaf cover of the soil surface has been achieved, the
quicker the plants can use the incident radiation for growth. In field grown
crops, close spacing and using transplants rather than direct seeding
advances the time of complete light interception. Light interception can also
be maximized by growing plants in solution culture which allows them to be
repositioned without disrupting growth (Siemonsma and Piluek, 1994)
Generally, high light intensity and long days increase growth rate and hasten seed
development by producing broader leaves, resulting in advanced head formation (Wien, 1997)
Temperature
Lettuce grows best at moderate day temperature ranging from 15-20 C and cool nights.
Hence, in the tropics it thrives best in the highlands and during the coolest season in the
lowlands. Temperature immensely affects growth and development of lettuce. For example, at
temperatures above 25 C headed cultivars will form a loose head instead of solid heads. Above
28 C heads will be very loose or worse will not form. Also, bolting is promoted by high
temperatures (Seimonsma and Piluek, 1994).
Crisphead lettuce is more tolerant of high temperatures compared to butterhead lettuce.
Due to temperature sensitivity, leaf lettuce being highly tolerant of high temperature is the most
grown lettuce in the tropical lowlands (Seimonsma and Piluek, 1994).

Soil Fertility
Lettuce grows best in soils with a pH of 6 to 6.8 (DA-BPI, 2014). It does not tolerate
acidic soils (pH<6) (Seimonsma and Piluek, 1994). Lettuce grows well in a silty clay loam,
loam or clay loam soils (DA-BPI, 2014) but it is often grown on slightly alkaline sandy loam
soils (Seimonsma and Piluek, 2014). Soils with high organic matter are preferred for good water
holding capacity since the root system of lettuce is relatively small making it vulnerable to
drought (Seimonsma and Piluek, 1994).

When the soil is clay (heavy/sticky soil), it is

recommended to apply and mix soil conditioners such as coconut coir dust, rice hulls or
carbonized rice hulls (burned rice hulls) to make the soil friable for easy root penetration and
water percolation (DA-BPI, 2014).
CULTURAL PRACTICES
Cultural

practices

for

organic

lettuce

production

include

land

preparation, planting, cultivation/mulching, irrigation, fertilization, pest

management, harvesting and post-harvest handling.
Land Preparation/Mulching
The land should be ploughed and harrowed twice (PCCARD-DOST, 2007). Soil should
be thoroughly pulverized and friable enough to allow easy root penetration and water
percolation. Plots are raised beds that are one (1) meter wide with desirable length (DA-BPI,
2014) and 0.75 m apart (PCCARD-DOST, 2007).
One (1) kg fully decomposed chicken manure and 300 g carbonized rice hull should be
incorporated per m2. Organic mulch such as rice straw or mulching films can be applied and

holes 30-40 cm x 30-40 cm must be made. 2 rows/bed for crisphead and 3 rows/bed for loose leaf
types (PCARRD-DOST, 2007).
Organic mulches can help moderate soil temperature and the microenvironment to
produce quality lettuce in less than ideal weather.
Fertilizer Application
Fertilizer applications should be based on crop requirement and soil analysis. Organic
fertilizers are broadcasted in plots before or at planting time at the rate of three (3) to ten (10)
tons per hectare (300 grams to (one) 1 kg per 10 square meters plot) depending on the kind of
organic fertilizer and then incorporated into the soil.
Organic fertilizer application improves the physical properties of the soil such as water
holding capacity and soil structure, thus easy percolation of water and easy root penetration for
better root growth (DA-BPI, 2014).
Planting
Lettuce can be transplanted or direct seeded when the weather is favorable

or

suitable

(Dawling and Schonbeck, 2006). In general, plants that are harvested as heads are transplanted
while those harvested as individual leaves are direct seeded (Kaiser and Ernst, 2012). According
to PCARRD-DOST (2007) about 150-200 g of seeds are required per hectare for transplanting.
Whereas for direct seeding, 500 g/ha is required (Seimonsma and Piluek, 1994).
In transplanting, lettuce seeds are placed into cell plug trays in the greenhouse four (4) to
six (6) weeks prior to transplanting. Advantages of transplanting include early harvests, more
accurate plant spacing and final plant population. In addition, transplants are less susceptible to

insect pests, environmental stresses and nutrient competition against weeds (Kaiser and Ernst,
2012). Transplants are planted 30-40 cm x 30-40 cm apart (PCARRD-DOST, 2007). Stem lettuce
are usually transplanted (Seimonsma and Piluek, 1994).
Leaf lettuce is usually sown directly in the field in drills 30 cm apart. For this type of
lettuce regular plant density is of less importance. Crisphead lettuce is planted in the field at 30
cm in rows and 50 cm between rows (60 000 plants/ha) or at 35 cm x 35 cm (80 000 plants/ha).
Butterhead lettuce are usually planted at 30 cm x 30 cm, may be planted more closely depending
on the mature head size of the cultivar (Seimonsma and Piluek, 1994).
Irrigation
Lettuce is adapted to moist environment but do not tolerate continuous
rain (DA-BPI, 2014) hence, deeper, weekly , watering equivalent to 2.54 cm
of rain are better than frequent superficial

irrigation since roots grows

deeper given this condition and, in effect, the plant has greater resistance to
drying out. Also, new transplants are watered daily for the first three (3) days
then once or twice a week after that (Kaiser and Ernst, 2012). In the Philippines,
watering is done three (3) to four (4) times a week. Irrigation is done in the
morning to dry excess moisture during the late afternoon to prevent fungal
or bacterial attack, hence, prevent rotting. Also, watering is done by using
water hose, watering cans, sprinklers or irrigation systems (i.e. drip
irrigation) (DA-BPI, 2014).
Furthermore, according to Dawling and Schonbeck (2006), spot watering may be necessary in
places (such as the edges of beds/plots) that dry out quickly. The crop should not suffer from water

deficiency, but it is also important to keep the soil surface from being wet for long periods of time. This
reduces disease occurrences.

Pest Management
Pest occurrence is inevitable when it comes to farming. Every now and then, pests occur
even if management practices are being carried out. Lettuce planted in fields infested with pests
or fields with poor nutrient balance will suffer yield loss. Choose fields for planting lettuce
carefully, taking into account the field's cropping history (UC Statewide Integrated Pest
Management Program, 2012). Also, take into account pest problems that may originate in
adjacent crops or fallow ground such as root knot nematode, green peach aphid, loopers, or
problematic weeds. The common insect pests and diseases of lettuce are shown in Tables 2 and 3,
respectively.
Table 2 Common insect pests of lettuce, its symptoms and management strategies
Insect Pest
Symptoms
Management
Lettuce aphids
Damage is toward the center on
Use of naturally occurring predators
Nasonovia ribis- younger leaves as the insect feeds
that include syrphid fly larvae and
nigri
deep inside the plant (UC Statewide
lacewing larvae (UC Statewide
Integrated Pest Management
Integrated Pest Management
Program, 2012).
Program, 2012). Use of hot pepper
spray solution (Lettuce Production
Guide, 2007)
Cabbage loopers Skeletonizes lettuce leaves as young
Use of Trichogramma sp.to
Trichoplusia ni
larvae primarily feed on the
parasitize looper eggs. Spray of
underside of the lower leaves (UC
Bacillus thuringiensis is also an
Statewide Integrated Pest
acceptable method of controlling
Management Program, 2012).
loopers (UC Statewide Integrated
Pest Management Program, 2012).
Use of hot pepper spray solution
(Lettuce Production Guide, 2007)
Source: PCARRD-DOST Information Bulletin No. 150-A/2007
Table 3 Common diseases of lettuce, its symptoms and control measures
Disease
Causal
Symptoms

Management

Gray mold

Organism
Botrytis
cinerea

Downy
mildew

Bremia
lactucae

Scleretonia
drop

Sclerotinia
minor or
Sclerotinia
sclerotiorum

Bottom rot

Rhizoctonia
solani

Lettuce
mosaic

Caused by a
virus carried
by Green

Stunting, wilting of lower

leaves and collapse of the
entire plant (UC Statewide
Integrated Pest Management
Program, 2012).

Light green to yellow

angular spots appear on
upper surfaces of leaves
while white fluffy growth of
the pathogen develops on the
lower sides of the spots.
Lesions turn brown and dry
up and older leaves are
attacked first (UC Statewide
Integrated Pest Management
Program, 2012).
Wet rot on the entire plant
starting at the stem base
(Seimonsma and Piluek,
1994)

Slimy rotting of the

underside of the plant
which progresses into
the head (Seimonsma
and Piluek, 1994).
Brown, sunken lesions
can be observed on
midribs that are in
contact with the soil
(UC Statewide Integrated
Pest Management Program,
2012).
Stunting, deformation,
mosaic appearance or
mottling pattern (UC

Avoid planting Romaine

cultivars having history of
this problem. Use of
protectant fungicides.
Field sanitation (UC
Statewide Integrated Pest
Management Program,
2012).
Use of resistant varieties
or by spraying with biofungicides (Seimonsma
and Piluek, 1994).

Best controlled by
good field sanitation,
crop rotation and
drainage
(Seimonsma and
Piluek, 1994).
Best controlled by
good field sanitation,
crop rotation and
drainage
(Seimonsma and
Piluek, 1994).

May be controlled by
using healthy seeds,
control of aphids and

peach aphid
Statewide Integrated Pest
Management Program,
(Myzus
2012).
persicae)
Virus: Lettuce
mosaic virus
(Seimonsma
and Piluek,
1994)

immediate removal
of diseased plants
(Seimonsma and
Piluek, 1994)

Harvesting
The time to harvest is dependent on the cultivar. Harvesting of headed
lettuce is done when heads are fully developed, usually 60-80 days after
planting. Leaf lettuce, on the other hand, can be harvested at any time from
the young stage until bolting starts which is usually between 30-50 days
after sowing. The younger the lettuce, the more tender it will be but there
would be lower yield (Siemonsma and Piluek, 1994).
Harvesting is done by cutting the plants at the base or, for bunching
lettuce, by uprooting. Old or damaged outer leaves are removed (Siemonsma
and Piluek, 1994).
Moreover, according to Dawling and Schonbeck (2006) harvesting methods depend on
the size and quantity of lettuce to be cut at each harvest. Whole heads may be cut using knife;
individual or half size leaves may be cut using knife, scissors or thumbnails. Baby lettuce can be
harvested using scissors, shears or a serrated knife, approximately cutting an inch above the soil
as to preserve the growing point of the plant for re-growth. For large volumes of harvest, a
specialized tool consisting of a long knife with an attached fabric catching box can be used.
Machines based on mower technology can also be used.

The manual harvesting procedure consists of identifying well developed plants, cutting
through the stem at ground level, trimming senescent and unusable leaves, and packing into
containers. Direct field packing is a common procedure. However, many variations of laborassisted equipment such as conveyors and mobile packing machines are used. Field packing has
several advantages versus shed packing, namely less handling, reduced damage, minimized
waste disposal and not having to acquire and maintain permanent packing facilities (Dris, Jain
and Niskanen, 2004).

POSTHARVEST HANDLING
Major causes of postharvest losses and poor quality lettuce are water loss or wilting, loss
of green color or yellowing, mechanical injuries, relatively high respiration rates and decay.
Moreover, lettuce is highly perishable with potential storage life of 2-3 weeks (Kitinoja and
Kader, 2003).
Since lettuce is prone to wilting, plant should be immersed in near-freezing water almost
immediately after harvest. Rapid removal of field heat is essential to maintaining product quality
(Bachmann, Kuepper and Thomas, 2002).
Careful and thorough washing, followed by equally careful and through sorting is another
critical and demanding component of postharvest handling. Once lettuce is well-washed, gently
drained dry and meticulously graded, lettuce should be packed into their final retail container
(one that allows a bit of breathing), and returned to a near freezing high-humidity (95%)
environment (Bachmann, Kuepper and Thomas, 2002).
The most suitable packing of headed lettuce (crisphead) is open-topped polyethylene
bags placed in crates or boxes. Trimming is done if old or damaged outer leaves are present.
Furthermore, headed cultivars that did not reach its marketable size are often uprooted and

bundled in bunches of 3-8 plants and kept fresh by placing the roots in a basin of water
(Seimonsma and Piluek, 1994).
Lettuce can be stored for 2-3 weeks given an optimum temperature of 0-2C and a
relative humidity of 98-100% (Kitinoja and Kader, 2003). Lettuce should be transported at 4C
(PCARRD-DOST, 2007).
Ethylene exposure should be avoided at all times, as even minute quantities can cause
early senescence, russet sprouting and significant quality loss such as undesirable color, flavor
and texture changes (Kitinoja and Kader, 2003). Reliance on good postharvest handling and
temperature management throughout marketing is critical for extending shelf life of lettuce
ORGANIC AGRICULTURE
Organic agriculture strictly limits the use of synthetic fertilizers, pesticides, plant growth
regulators, etc. It is a form of agriculture that helps sustain and protect the environment. It
combines tradition, innovation and science to benefit the shared environment. Bachmann,
Kuepper and Thomas (2002), stated that the aim of organic farming is to produce crops which
have the highest nutritional values with least detrimental impact on nature. Some practices done
in organic farming are: crop rotation, green manuring, use of natural fertilizers and biological
pest control. It is a proactive ecology management strategy. In effect, organic agriculture
enhances fertility of the soil, prevents soil erosion while protecting humans and the environment
from harmful side effects of chemicals and synthetics and providing quality food to the people.
Advantages and Disadvantages
Advantages of organic agriculture include its capacity to provide quality food to the
people while eliminating the detrimental effects of harmful chemicals to the environment and to
the people, thereby promoting agricultural and environmental sustainability. Specific advantages

include enhancing biological diversity in the whole farm system, increasing soil biological
activities, maintaining long-term fertility, as plant and animal wastes are returned to the soil
recycling nutrients. Organic agriculture also promotes the healthy use of soil, water and air
(PCARRD-DOST, 2012). However, compared to conventional agriculture yield obtained from
organic agriculture is comparatively lower since chemical inputs are avoided. Also, organic
agriculture requires time, effort and patience. It is very laborious and demands dedication in
order to be continually implemented in the field. However, we can say that the advantages that
can be derived from implementing organic agriculture in production and management of
agricultural commodities outweigh its disadvantages because the positive impacts both on
humanity, the environment and the world as a whole is long-term and could be extended for the
benefit of future generations (PCARRD-DOST, 2012)
METHODOLOGY
The major farm practice will be conducted at the Tublay Area in La Trinidad, Benguet.
The span of the study will be from December 2015 to January 2016.The student is expected to
observe and perform all organic production and management practices being done in the farm.
These practices include land preparation, planting, mulching, pest and disease management or
control, harvesting, postharvest handling and marketing of lettuce. All relevant data, information
and photographs will be taken and noted upon permission of the Allied Botanical Corporation.
Major problems in the farm will be documented and practical solutions will be suggested or
performed. Cost and return analysis on organic lettuce production will be reported at the end of
the study. Lastly, experiences and lessons learned from the farm practice will be narrated and
recommendations to improve existing production and management practices will be formulated.

The following data will be gathered during the farm practice:

1. Profile of the municipality of La Trinidad, Benguet

Land area

Socio-economic profile: Population, livelihood

Climate type

2. Location map of La Trinidad and the study site

3. Biophysical Profile of the study site (BSU farm)

Crops grown, area devoted to vegetable production

Slope of the farm/topography

Soil /Media type

Land use pattern-area devoted to organic farming; conventional farming

Water supply

Size, Location and Accessibility

Farm layout

4. Farm Information

Name of farm

Years existing

Land tenure

Farm size; Area devoted to the study

Area planted to the crop

Crops and varieties planted

System of planting

5. Cultural Practices
Land preparation
Preparation of planting materials
Planting
Fertilization
Irrigation
Control of pests and diseases
Harvesting
Postharvest management (Sorting, grading, packaging/presentation, storage)
Problems or pests during postharvest stage of lettuce
6. Economic Aspect
Production and marketing scheme
Labor management
7. Mean temperature, rainfall, solar radiation, relative humidity during the growing season
of the crop (from seedling to harvesting). These data will be obtained from the nearest
PAG-ASA weather station.
8. Farm personnel: organizational: set-up
9. Farm fixtures and structure-enumerate and describe; cost
10. Schedule of operations in production
11. Yield assessment
12. Marketing operations
13. Cost and return analysis
14. Problems encountered
15. Recommendations
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DAWLING, P. and SCHONBECK, M. 2006. Lettuce: Organic Production in
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http://www.gardeningknowhow.com/edible/vegetables/lettuce/different-lettuce-types.htm
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PCARRD-DOST [Philippine Council for Agriculture, Forestry and Natural Resources Research and

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SULLIVAN, P.2003..Principles of Sustainable Weed Management for Croplands.National

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14, 2015 from the World Wide Web: http://attra.ncat.org/attra-pub/weed.html.
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2015 from the World Wide Web:
http://www.territorialseed.com/product/Green_Ice_Organic_Lettuce_Seed/organic_lettuc
e_seed.
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WIEN, H.C. 1997. The Physiology of Vegetable Crops. CAB International, Wallingford
Columns Design, Ltd., Reading University Press, Cambridge: p. 66.

WILLIAMS, MARK. 2012. Organic Lettuce and Leafy Greens. UK Cooperative Extension
Service.College of Agriculture: p. 1-6.

APPENDIX
Appendix 1 Sample Questionnaire for the Farm Manager/Supervisor/Owner
A. Personal Information
Name:
Age:
Occupation:
Main Source of Income:
Educational Attainment:
B. Farm Data
Name of Farm:
Location:
Years Existing:
Farm Size:
Crops Planted:
Area Planted to Lettuce:
Land Tenure:
C. Land Preparation
Method:
Time of Year:
Soil-conditioner used:
Type of Mulch used:
Cost:

Tools/Equipment/Machineries Used:
Rate/Frequency of Usage:
Rate/Frequency of Usage:

D. Preparation of Planting Materials

Transplanting or Direct-seeding:
Kind of planting material:
Price:
Source of planting material:
Seedbed/seedling trays-size:
Number/amount of seeds used per bed or seedling tray:
Seedling care-starter solution:
Seedling conditioning/hardening:
Favorable weather condition during transplanting (cool, sunny, etc.):
Time of the day transplanting should be done:
Planting distance:

Plant density per plot:

E. Water Management
Source of water supply:
Frequency of irrigation:
Amount of water used (per plot):
F. Fertilization/Nutrient Management
Method/s used:
Kind:
Biofertilizers used:
Frequency of application-stage of plant growth and development:
Amount applied per plant:
Amount applied per plot:
Cost:
G. Insect Pests, Diseases, and Weed Control

Insect pest and disease management

Common insect pest and disease (field):

Stage of plant growth attacked:
Control measures, bio-pesticide used:
Amount used:
Frequency of application:
Time of year application is done:
Rate of application (per plot):
Cost:
Weed control
Common weeds:
Control measures:
Cost:

H. Harvesting
Techniques/Method of harvesting:
Cost:
Time of day harvesting is done:
Time of year harvesting is done:
Frequency of harvesting:

Maturity Index:
Average Yield:
Marketable:
Unmarketable:
Average Weight:
Marketable:
Unmarketable:
I. Postharvest Handling
Sorting and Grading-basis:
Place postharvest handling is conducted (farms/field, collection center, packing house):
Price difference between sorted and unsorted produce:
Postharvest techniques/operations done (Cleaning/washing, trimming, etc.):
Description of the process:
Packaging:
Container/ material used:
Cost:
Weight (per pack):
Equipment Used:
Means of Transport:
Rate/year:
Cost:
J. Marketing
Market outlets
Price (per kg)
Appendix Table 1. Weekly report of accomplishments
Date

ACTIVITIES

Performed
Seed bed preparation/ land
preparation
Seedling care
Transplanting
Mulching
Pest and disease
management/control

Observed

Harvesting, etc.

Appendix Table 2. List of tools and equipment at the farm

Tool/
Quantity
Acquisitio
Year
Life Span
Equipmen
n Cost
Acquired
(yr)
t
(Php)

Appendix Table 3. Labor cost

Activity
Frequency
No. of
laborers

No. of
hours spent

Depreciatio
n
Costs
(Php)

Wage per
man-day
(Php)

Cost for
Tomato
Crop
(Php)

Total Costs

Land
preparation

Harvesting

Appendix Table 4. Costs of inputs

Inputs/Materials
Quantity Used

Unit cost

No. of hours spent

for labor

Seeds
Seedling trays
Mulching materials
Fertilizers
Bio-pesticides
Etc.

Appendix Table 5. Description of the variety tested

Variety
Description

Appendix Table 6. Data on harvested lettuce

Variety
Days
Marketabl
Value of
from
e yield (kg)
harvest
plantin
(yield*marke
g to
t value)
harvest

Maturity

Unmarketabl
e yield (kg)

Value of
harvest
(yield*marke
t value)

Total
yield/plot
(indicate
plot area)

Appendix Table 7. Causes of rejection (unmarketable): weight (kg)

Cause
Total no. of lettuce
Total weight of the lettuce
affected
affected
Insect damage
Decay
Malformation
Discoloration
Undersize

Oversize
Mechanical Damage
Table 7. Maturity index and sorting of lettuce
Lettuce
Common
Leaf
Loose/Soli
Variety
maturity
color
d
index
(compact)
used
leaves

Days to
harvest

Ave. weight
of
leaves/head
s