hanbook on integrated food production

HANDBOOK ON INTEGRATED FOOD PRODUCTION

Save the Children in the Philippines2nd and 3rd Floors Midland Building,1040 EDSA, Magallanes Village,Makati City 1232 PHILIPPINES

©2012 Save the Children

HANDBOOK ON INTEGRATED FOOD PRODUCTION

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MESSAGE

Save the Children, with the support of Kraft Foods Philippines, has been implementing an innovative project called “FRESH Philippines: Mitigating Hunger and Ensuring Future Resilience and Stronger Households” since 2009. The project aims to increase vulnerable children’s and families’ access to food; promote health and nutrition to combat

malnutrition; and build communities’ and local governments’ capacities in addressing child hunger and malnutrition. After two years, the collective engagement among families and local authorities in Parañaque City; San Remigio, Antique; and Lake Sebu, South Cotabato, where the FRESH Project was implemented, has bore yet another fruit—The Handbook on Integrated Food Production.

The contents of this handbook were written based on the communities’ experiences in the project. We hope you enjoy learning about unconventional ways of producing food through creative systems of growing food crops using locally available materials like plastic cans and recyclable materials. Techniques are also offered to show how it is possible for families to grow crops in areas where no soil for planting is available, especially in congested and space-challenged urban areas.

You will also find in this handbook, some steps to help mobilize your community to work together to fight child hunger and malnutrition. Successful strategies and approaches on supporting household food security and nutrition are presented here including healthy and nutritious recipes used in Positive Deviance/Hearth sessions, school supplemental feeding, or simply for household consumption.

We must remember that being healthy and well nourished is a basic right for every child. Achieving this right and condition reduces a child’s vulnerability to diseases and helps prevent them from dropping out of school. Save the Children is proud to share that FRESH Philippines has enabled children and families to enjoy low-cost and nutritious food as reflected by the reduced hunger incidence and increased dietary diversity scores among project participants. Periodic surveys conducted during the course of the project also show a significant reduction in the self-rated hunger among participating children and families. From a baseline of 47.6%, self-rated hunger has been reduced to 36.7%. There was also a 2.6% improvement in the prevalence of underweight children aged 0-59 months. Furthermore, midway into the implementation of the project, there was a 17% increase in the average school attendance of target children in grades one to three. These were all achieved through a combined approach of health and nutrition promotion among parents, health workers and teachers; food production activities in the homes, communities and schools; and Positive Deviance/Hearth and school feeding.

What may be seemingly small inputs and contributions from each stakeholder can result in positive impact in children’s lives when all participants and stakeholders collectively work together. We, at Save the Children, hope that this handbook will inspire you to make your own contribution in helping address child hunger and malnutrition. Start with your own backyard garden!

Anna LindenforsCountry Director

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MESSAGE

Congratulations to Save the Children!

Air, water and food. These are the three basic things that man needs to survive. It is therefore unfortunate that all over the world millions of people, children especially, experience daily hunger.

This is a wrong that Kraft Foods Philippines aims to help make right. As a global maker of delicious foods, the fight against hunger and malnutrition is especially close to our hearts. One of the ways we are fulfilling this mission is our 3-year partnership with Save the Children for FRESH Philippines.

Through FRESH (Future Resilience and Stronger Households) Philippines, Kraft Foods Philippines and Save the Children employ measures to provide immediate relief to hunger. More importantly, we equip families with knowledge and skills to ensure that they can avoid hunger in the future.

We commend Save the Children for their excellent partnership through FRESH Philippines. Hunger is a problem of such magnitude that it cannot be solved by the government or the private sector alone. We all need to work together as one, move as one to fill the bodies and minds of the future generation.

We should also ensure the aid we give doesn’t just last for a day. Together, we need to provide lasting knowledge that will help people stand on their own against hunger and malnutrition.

It is the hope of Kraft Foods Philippines that through this handbook by Save the Children, we can achieve just that. May the values of producing organic food provide them with enough strength and confidence to bravely face the challenges of the future.

With you in the fight against hunger,

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About Save the Children

Our Work in Health and Nutrition

In the Philippines, one in 30 children die before they reach age five. In some regions, the number is as high as 1 in 10 children. Most of these children die from easily preventable diseases like pneumonia, measles,

diarrhea, malaria, and complications during pregnancy and birth.

Undernutrition among children remains a problem. Underweight and stunting are high in many provinces. One in two poor Filipino children is not able to access healthcare when they need it–either because services are not available, the facilities or service providers are too far away, or services are too expensive. The Philippines is one of the 42 countries that account for 90 percent of children’s deaths worldwide.

Save the Children ensures that children are healthy and well-nourished by implementing programs on maternal and newborn health, children’s health, adolescent reproductive and sexual health, and micro-nutrient supplementation. We work to strengthen delivery of local health services, improve local health systems and organize a community-based approach to public health. Save the Children addresses issues on adolescent reproductive and sexual health by setting up adolescent-friendly centers and lobbying for supportive policies and educating parents about adolescent development.

Save the Children is the world’s leading independent organization for children working in over 120 countries around the world.

Our vision is a world in which every child attains the right to survival, development, protection and participation.

Our mission is to inspire breakthroughs in the way the world treats children, and to achieve immediate and lasting change in their lives.

Making Food Go Further

In the Philippines, Save the Children partners with Kraft Foods Philippines and local communities through a three-year partnership called “Making Food Go Further: Ensuring Future Resilience and Stronger Households” also known as FRESH. Save the Children is directly involved in feeding more than 5,000 school children particularly during the lean months when food is scarce. Through the support of Kraft Philippines, delicious hot meals are prepared and cooked by parents of school children in school kitchens.

This partnership aims to ensure that Filipino children are healthy and well-nourished, and belong to food-secure families by facilitating families’ access to food. It focuses on: (1) mitigating hunger of vulnerable communities, (2) supporting livelihood activities of families, (3) raising awareness on health and nutrition through the help of communities, government agencies and the private sector, and (4) enabling communities to address issues of children, particularly hunger and malnutrition.

Through supplemental feeding, school officials report that more children, particularly those living in far-flung areas, continue to learn because they are able to stay in school. School teachers and parents proudly share that no child goes hungry in school.

The project also enhances the capacity of poor families to meet their needs at home by encouraging them to work and plant together to generate income. Through the support of Kraft Foods Philippines, Save the Children continuously supports families by teaching them new skills in planting and maximizing available resources in their community. Families supported by the project are now able to harvest vegetables to support daily food requirements; several families are now able to earn a maximum income of USD 6 per day—an income three times the poverty threshold level of the country. With this income, families are not only able to meet basic household needs, but are able to save money that they can use as additional capital or for unexpected situations in the family.

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TABLE OF CONTENTS

Introduction 1

Chapter 1: Getting Communities Started on Vegetable Gardening 2

Chapter 2: Integrated Organic Food Production 13

Chapter 3: Contingency Mechanisms for Disaster Risk Reduction and Climate Change Adaptation 28

Nutritional Values of Vegetables 31

Sample Recipes 34

Annexes

Companion, Repellent and Buffer Plants 52

Harvesting Schedule 53

Harvesting of Seeds for Seed Banking 54

Glossary 55

Acknowledgment 57

References 58

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INTRODUCTION

The Handbook on Integrated Food Production is a compilation of proven strategies, approaches, and techniques on integrated organic food production. It is based on the implementation experience of the “Making Food Go Further Project” undertaken by Save the Children and Kraft Foods Philippines. The handbook covers the step by step

processes in implementing organic food production that are done in schools, homes and communities. It provides readers the fundamental principles and procedures appropriate to individuals who want to start organic food production or as guide for trainers and their teaching activities.

This handbook does not only teach how to plant or grow organic food crops but also presents important considerations and preparations for implementing organic food production through community mobilization.

Chapter 1, entitled “Getting Communities Started in Urban Gardening”, describes the procedures in community mobilization. The chapter discusses ways to motivate families and other stakeholders to participate and value the benefits of growing organic food crops and integrating protein food source in the course of food production activities. Chapter II, entitled “Integrated Organic Food Production”, gives a more illustrative presentation of specific activities on organic food production from designing the organic food production system to seed banking. This chapter also highlights the economics and marketing of doing integrated organic food production and the integration of protein food source for improved household food security.

Through some sample recipes, this handbook also introduces the nutritional value that can be derived from organic food crops as a way of promoting the use of vegetables in the daily diet of Filipinos. This provides users a list of options on what food crops to grow for their household food and nutritional requirements.

The last chapter of this handbook, entitled “Contingency Mechanisms for Disaster Risk Reduction and Climate Change Adaptation”, introduces the readers to some techniques and recommendations on how to prepare and reduce risks as well as some adaptation measures in organic food production.

The intention of this handbook is to make integrated organic food production easy to do by parents, teachers, extension workers, and organic food enthusiasts who have no formal education in sustainable agriculture. In so doing, all parts of this manual are written to offer proven organic food production approaches, strategies, and techniques in the urban and rural settings. Ultimately, this handbook hopes to contribute to reducing household hunger and malnutrition among children in the Philippines.

PURPOSE OF THE HANDBOOK

1. A user-friendly guide for implementing organic food production towards household food security. 2. A tool to capacitate users to enable themselves or their beneficiaries in undertaking integrated organic food

production system. 3. A reference for future food security programming.

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GETTING COMMUNITIES STARTED ON VEGETABLE GARDENING I.

The success of community mobilization is founded largely on harnessing the capacity of community members to come together, plan, and carry out actions towards addressing needs most relevant to their own lives. It entails a deliberate and repetitive process that rides on the community’s internally defined rhythm1, and puts full trust in

the community’s ability to create and undertake action in order to facilitate change.

The success of Save the Children’s community mobilization efforts around vegetable gardening lies on the same principles. Save the Children generated community interest and cultivated community engagement in sustainable vegetable gardening in communities that obviously needed to increase food resources, but, for a number of reasons, were initially resistant to the idea of growing vegetables. One was a community of indigenous peoples in Mindanao; another was an urban poor community in Metro Manila; the third was a rural farming municipality in Antique province that was already entrenched in its own ways of food production (See Table 1: Project Sites and Specific Characteristics).

Save the Children employed Appreciative Community Mobilization (ACM), a particular type of community mobilization that allows community members to focus on their own resources and strengths as they explore and carry out creative means of addressing community needs.

Appreciative Community Mobilization rests on the principles of Appreciative Inquiry (AI), an organizational development approach to facilitating change that focuses on the positive. In the words of David Cooperrider and Diana Whitney (1999), credited with having developed the approach, Appreciative Inquiry “involves systematic discovery of what gives “life” to a living system when it is most alive, most effective, and most constructively capable in economic, ecological, and human terms. Appreciative Inquiry involves, in a central way, the art and practice of asking questions that strengthen a system’s capacity to apprehend, anticipate, and heighten positive potential.”2

1. Save the Children, (2009). Mobilizing Communities for Education, Health and Social Change.2. Cooperrider, D. and Whitney, D. (1999) A Positive Revolution in Change: Appreciative Inquiry. Case Western Reserve University and The Taos Institute.

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GETTING COMMUNITIES STARTED ON VEGETABLE GARDENING

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As a community mobilization approach, ACM enables community members to usher change by emphasizing the positive and doing more of what works. Appreciative Community Mobilization encourages communities to explore their strengths, values, and capacities, and build on these assets to create change. Appreciative Community Mobilization offers a structured community mobilization process that involves the 4Ds cycle of Appreciative Inquiry: Discovery, Dreaming, Design, and Delivery.

Appreciative Community Mobilization was the sole mobilization approach that was applied in the three pilot communities of Save the Children. While the four ACM phases were consistently employed in each of these communities, each phase was flexible enough to allow for peculiarities of each community to emerge and be appropriately responded to. Through ACM, the endeavor attained its desired outcome: community members embraced vegetable gardening as a sustainable food resource, and became enthusiastic advocates among other communities.

Table 1. The Project Sites and Specific Characteristics

Parañaque City Lake Sebu San Remigio, Antique

A city in the southern part of urban Metro Manila

A municipality in South Cotabato, South Central Mindanao

A municipality in Antique, Western Visayas

Food sources prior to project:

• Families were primarily dependent on food supply from producers in rural areas.

• Most families source food from public markets and supermarkets.

• Very few families produce food crops because they lack space and soil for food production; water is costly, if available.

• Predominantly agricultural• Families produce agricultural

commodities mainly for commercial purposes.

• Few families grow food crops for household consumption.

• Less protein intake; families rely largely on root crops for energy source and tilapia for protein source.

• Upland community• People depend on their own

production for food and income.• Low protein intake; people eat

root crops and rice for energy source.

• Relatively few families regularly producing vegetables for household consumption.

Practices on food production prior to project:

• Families would rather grow ornamental plants and flowers than vegetables. People who grow vegetables do it more as a hobby than as a necessity.

• Farmers and food crop growers are generally dependent on chemical inputs, particularly those who are engaged in commercial agricultural production.

• Farmers practice mono cropping, that is planting only one crop per unit area, as driven by the motive to generate surplus and income and so they use more inorganic production inputs.

• There are families that grow food crops in small scale for household consumption but not to address the nutritional needs of the family members.

• Very few families grow vegetables and other food crops. There are families that grow crops like rice but mainly for income purposes.

• Some families raise chicken and livestock to generate income to support other needs of the family such as education of children, clothing, transportation, medicines, and farm inputs.

• Diversification of farm to produce more food for family’s nutrition is rarely a practice among farmers.

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Parañaque City Lake Sebu San Remigio, Antique

Norms on vegetable gardening and food production:

• Very limited space and lack of soil for growing vegetables among urban dwellers in the pilot communities make growing vegetables in the city close to impossible.

• People are used to buying food from the market rather than thinking of producing their own.

• There is a prevailing culture of dependency, which discourages families from producing more food for their family members; the burden of having to feed even the distant relatives is usually heavy.

• Food production practices and family nutrition are affected by a prevailing belief that considers eating rice and eggs is better than eating root crops and fish on the belief that the latter cannot satisfy hunger.

• Crop and vegetable growers are used to using chemical fertilizers.

Preparing to Mobilize the Community

Conducting consultations with key community gatekeepers is an essential first step towards mobilization. In each of the three pilot sites, Save the Children made courtesy calls to the provincial governor and to the chief executives of municipalities where the identified project barangays were located. Similar visits were made to barangay and school officials in project sites. The visits were essential to obtain the local government’s commitment and support to the project. These gatekeepers held the key to a smooth introduction to the rest of the community. They also held the power and authority to make decisions that could determine the sustainability of any initiative proposed to the community.

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Launching the project in the community is another important preparatory activity. Usually accentuated by simple public ceremonies, this special event marks the project’s commencement. A project launch was each held in Lake Sebu, Antique and Parañaque with members of participating communities and other local project partners. The project launch would later assume an even greater significance when, at the end of the project, the same community members who were mere bystanders witnessing the public launching ceremonies would be proud and enthusiastic owners of flourishing gardens. The project launch, in a truly meaningful way, symbolized the beginning of these communities’ empowerment.

Appreciative Community Mobilization3 provided the process to achieve that empowerment.

Appreciative Community Mobilization (ACM) aims to mobilize communities by creating among community members a hopeful and confident synergistic energy. This synergistic energy is cultivated by using the appreciative eye, focusing on what is encouraging and heartening, on what has worked and has been successful. Community plans and actions are founded on existing resources, and driven by the members’ highest aspirations for themselves and their community. Each phase in ACM, therefore, is characterized by an emphasis on the positive, whether the participants are discovering latent strengths, addressing a perceived community need, or creating a vision for their future.

3. The mobilization process used in Parañaque and Antique was faithful to the 4D cycle of ACM. In Lake Sebu, the mobilization process took a needs-based approach at the beginning, but remained faithful to the spirit and intent of each of the 4Ds of ACM.

The 4Ds Cycle of Appreciative Community Mobilization

The four phases—Discovery, Dream, Design, and Delivery—are each carried out through one or a series of informal meetings with community members. A fifth D, Drumming, is sometimes added to mark the successful achievement of the community’s dream. Repetitive in nature, each phase builds on the previous one’s output.

These are the same phases that were systematically employed to get communities started on vegetable gardening.

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DISCOVERY

What collective assets in their immediate environment does the community have access to? What are they most proud of about their community? These are questions that are typically asked during the Discovery phase. They are meant to initiate appreciative discussions among participants about their community, to identify available and potential resources, and to recognize existing processes and practices that they are proud of and would like to have more of.

The Discovery phase for vegetable gardening entailed asking questions for a socio-economic and political assessment, but cast from the perspective of livelihood through food production. Community members, who were informed at the beginning that they would be asked to participate in regular informal meetings or workshops to help design the project, came eagerly to the first such workshop. The exercise enabled participants to explore livelihood options already available to them, including food production, by drawing their barangay map, and identifying the following:

• Resources that are available in the barangay• Sources of income of households• On-going projects in the community• Existing and active partners in development projects of the barangay• Existing services and infrastructure in the community• Positive values practiced and observed by residents• Other recognized leaders in the community, apart from barangay officials• Projects that participants had implemented with their barangay officials • Future plans that the community has for the next three years

In Lake Sebu, where people did not initially consider vegetable gardening as a way of generating more food for the family, participants saw that some community members around them were already growing vegetable gardens as a source of food and livelihood. They thought, “If these households could, why could they not?”

Participants in upland San Remigio, Antique, realized that their cool climate was conducive to growing vegetables and that, in fact, vegetables were already being grown. San Remigio, however, was not as popular as a commercial source of vegetables as lowland Sibalom, a town one hour away, which was more fortunate to have the infrastructure required to bring their produce to the market.

In Parañaque, residents acknowledged the various challenges to growing vegetables in an urban poor setting, but saw that a handful of residents managed to do it anyway. They also recognized an important resource—some private homeowners allowed community members to plant vegetables on otherwise idle land.

Discovery workshop output provides the material for the next phase, Dreaming.

DREAMING

Having taken stock of their strengths and resources, community members are now ready to create a vision for their community. In this phase, participants deliberate about, and articulate, their highest hopes and aspirations for themselves and for one another. Questions such as the following are asked: What is their ideal community like? What are their desires for their community? How do they want their community to be in the future?

For vegetable gardening, the main Dreaming question was: What are your aspirations for your family and your community in terms of food security and food sufficiency? Participants from the pilot areas expressed the following dreams:

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Antique: That households and communities may be assured of enough food on the table and have extra produce to sell;

Lake Sebu: That families who have been unable to have three square meals a day may finally be able to eat complete meals three times a day; and

Parañaque: To show to the rest of the city that it is possible to do successful gardening in the urban setting.

This phase draws out the participants’ abilities for creative expression. They are encouraged to dream big for their community, and to express that vision with meaningful symbols and images. Using various media, including indigenous materials, participants draw, paint, illustrate or put into a photo collage their hopes and aspirations for their community.

DESIGN

How do community members achieve their dream and vision for their community? The third phase of ACM tackles exactly that. Participants consider various actions that they believe could move them towards the fulfilment of their dream. They offer recommendations and deliberate on the pros and cons of proposed actions, until a concrete and realistic plan of action begins to emerge.

Input on planning may be needed. For instance, it may be necessary to expound on what a plan is, and why planning is important prior to actual implementation. It is also important to define the different components of the plan–activity, time frame, budget, individual/group responsible - before asking the participants to start the planning process.

The Design phase is most appropriate for introducing the idea of counterparting. This is the process of encouraging participants to identify what resources – financial and otherwise – could be contributed by the different stakeholders, including barangay officials, the external organization, and community members themselves. Counterparting of resources is a factor known to increase sustainability and ownership of community initiatives.

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In support of the vegetable gardening project, the municipal Department of Agriculture (DA) office offered to supply the seeds and to have the local DA officer provide the technical assistance needed by households to begin and maintain their gardens. The City Mayor of Parañaque, at a latter stage when participating residents ably demonstrated the viability and success of their project, contributed a significant amount of money to cover innovative aspects of the project.4

In some cases, community members may benefit from additional input, especially if their dream is anchored on a topic that is not familiar to them, such as, in this case, organic gardening for increased food production. Participants, particularly from Lake Sebu and Parañaque, initially wanted to see that vegetable gardening could successfully provide them with fresh regular food on the table, and even eventually provide extra income. Save the Children, therefore, demonstrated a successful model on food gardening, which had then inspired participating households to consider something similar for themselves.

The outcome of the Design phase is a specific plan of action that participants believe will take them from where they are to their dream.

The plan from the Design phase serves as the basis for community members to organize themselves so that they could begin to carry out the last phase of ACM, Delivery. In this case, each pilot community organized both a Municipal/City Project Management Team and corresponding Project Management Teams at the barangay level to oversee the implementation of the community’s vegetable gardening project plan. The Project Management Teams organized committees to oversee specific functions. There were committees to lead partnership and linkaging, marketing, financial management, and monitoring and evaluation.

The Municipal or City Project Management Team provided oversight to the barangay-level project management teams. In Lake Sebu and Antique, the Municipal Project Management Team was composed of representatives from the municipal offices of national government agencies, the DepEd District Office, and the Municipal Planning and Development Office.

In Lake Sebu, the Municipal Project Management Team was directly responsible for managing each of the seven (7) Barangay Project Management Teams, with each team corresponding to a participating barangay. The Municipal Project Management Team in San Remigio, Antique supervised the 10 Barangay Project Management teams.

In Parañaque, the City Project Management Team consisted of representatives from the City Planning and Development Office, City Social Welfare and Development, Deparment of the Interior and Local Government, City Agricultural Office, Zero Waste Management Office, City Health Office, the Parañaque Livelihood Resource Management, and the DepEd Division of City Schools. Distinct entities were directly under the management of the City Project Management Team: the Barangay San Dionisio Project Management Team, the Barangay BF Project Management Team and four (4) School Supplemental Feeding Committees. Under each of the two Barangay Project Management Teams were a Health and Nutrition Core Group, a Livelihood Core Group, and an Urban Gardening Core Group.

4. This was at the stage of the vegetable gardening competition, which was held to encourage other residents to take up gardening. The City Mayor shouldered the first prize of PhP20,000.00 and the prize for a special award.

DELIVERY

During this last phase, community members implement the specific actions outlined in their plan. The dream has been articulated, the route towards its achievement mapped out; it is time for the community to act.

For vegetable gardening, their first action was to identify who the eligible households would be. These ‘household partners’ would be the vegetable raisers, the garden makers.

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In line with their vision of the vegetable gardening project, community members specified criteria for selecting these beneficiaries, their roles and responsibilities, and guidelines for participation. In all project sites, community members decided that household partners should meet the following criteria:

1) household members are residents of the barangay, having resided there at least in the past 6 months; 2) household has children attending school in the elementary grades; 3) household has no permanent or fixed source of income;4) household is willing to follow and observe the rules, regulations and guidelines pertaining to the implementation of

the livelihood project; 5) household exhibits ability to undertake project for sustainability; 6) household has skills in correctly recording income from the garden; and 7) household has expressed willingness to keep seeds in a seed bank and share these with others.

Particularly in the rural areas of Lake Sebu and San Remigio, Antique, household members must also promise to build fences around their gardens from stray animals, and to ensure that their own livestock are kept away from the gardens.

Lake Sebu specified additional criteria for the selection of household partners: 1) recipients of the government’s 4Ps program and members of the HEAL, Care Ministries, and other groups are to be

considered priority; 2) the household head must enjoy good standing and reputation on stewardship;3) the household must agree to transfer the technology to three (3) other members of the community; and 4) every household beneficiary was required to prepare a lot area of at least 600 square meters and a maximum of

1,000 square meters within their household premises.

San Remigio, Antique was less stringent: because the designated areas for cultivation were mission areas5. Anyone who wished to grow a garden was allowed to join and do so. Parañaque had a similar stance; anyone who wanted to garden would be welcome.

Consistent with the idea of counterparting, household beneficiaries were to prepare their garden plots and to plant locally growing vegetables initially. In Lake Sebu, household partners were given gardening tools and urged to plant indigenous crops (banana, abaca, camote, cassava, chayote, palawan, gabi, peanuts, upland rice, and native corn) for the first cycle. The project would eventually provide them, as it did for the household partners in Antique and Parañaque, with 10 kinds of vegetable seeds (pechay, radish, tomato, bell pepper, okra, squash, ampalaya, string beans, eggplant, and upo).

Household partners in Parañaque, who initially did receptacle gardening, were given tools suitable to such method (e.g., hack saw, soldering iron, pliers, wires). When they expanded their gardens to bigger pieces of land, the project did not immediately give them garden tools. Just as household partners in Lake Sebu first had to plant indigenous crops to demonstrate their willingness to garden, these household partners in Parañaque had to show resourcefulness in obtaining their own appropriate garden tools as an indication of their sincerity and interest in pursuing vegetable gardening. They did eventually receive the tools midway into the project, as part of a competition that was intended to encourage even more families to plant vegetables.

Supporting PD HearthThe project was intended to address food insufficiency especially among poor families. Growing gardens was to ensure that families would never have to miss another meal just because there was nothing to put on the table. But more than

5. Mission areas are those with households that have difficulty in meeting their food, nutritional and other basic requirements. In urban areas such as in Paranaque, the mission areas are those households that live in a contiguous settlement where inhabitants are characterized as having inadequate housing and with poor provision of public infrastructure such as piped water, sanitation and drainage, and so forth.

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GETTING COMMUNITIES STARTED ON VEGETABLE GARDENINGI.

just addressing hunger, the gardens also strongly supported efforts to fight malnutrition in project sites. Community members made sure that part of the harvest would be regularly shared with mothers who had underweight children enrolled in Save the Children’s Positive Deviance/Hearth6 endeavor or PD Hearth.

Especially in Antique and Lake Sebu, vegetables from school and community gardens were also used to augment resources for the school supplemental feeding initiative. The vegetable gardening project, in a way, became the fulcrum for integrating food sufficiency and nutrition in communities.

To guarantee sustainable support from their municipal and barangay governments, the communities made sure that their plans would be included in their respective local development plans through the Project Management Team. This was easily achieved in San Remigio, Antique, with the vegetable gardening project plan reflected in the Municipal and Barangay Development Plans. The City Project Management Team in Parañaque successfully incorporated their plan in the city’s Annual Investment Plan and 5-Year Strategic Plan. In Lake Sebu, the Project Management Team was created through an executive order, which allowed their project plan to be automatically considered in the Municipal Development Plan.

The Delivery phase included mobilizing support from LGUs, and building appropriate skills–including skills on advocacy and proposal preparation—among community members to undertake this. Community members were trained in preparing project proposals, which were to be submitted to their LGU planning office to seek sustained budget support for the project.

In Antique, participating barangays issued a local resolution, expressly accepting Save the Children as a development partner. Save the Children also applied for membership, and was eventually accepted, to the Provincial and Municipal Nutrition Council and the Provincial Technical Committee on Organic Agriculture. Membership in these entities would facilitate subsequent negotiations for local budget support.

The project also made learning opportunities accessible to household partners, school partners and other community members. For example, a delegation from Lake Sebu visited farms in Davao to learn composting and vegetable planting techniques. The group from Parañaque and Antique made a trip to the Central Luzon State University in Nueva Ecija to study planting techniques, organic fertilizer production, and even carabao milk products preparation.

6. Positive Deviance/Hearth has been highly effective in combating malnutrition in several countries where Save the Children has used the approach. Positive Deviance is a process of inquiry and action that looks for children who are well-nourished in spite of the forces working against their nutritional status, and examines the behaviors, beliefs and practices which enable that child to cope and thrive. A positive deviant is a poor member of the community who has a well-nourished child while most of their neighbors do not. Community health workers volunteer their home kitchens (hearths) in inviting caregivers with malnourished children to a sequence of two-week workshops to cook, feed and practice ways of treating malnutrition which are already being practiced in their community.

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Community members also found ways of sharing knowledge among them. The women in Parañaque, for instance, would converge in communal gardens and talk about their gardening practices. Pests—rats, stray goats, fowl—were a common bane. Through these informal chats, they eventually discovered that mosquito nets mounted on old bamboo poles salvaged from the nearby coastal area were good materials to shield their gardens from pests.

At the end of the project’s second year, 182 households from seven barangays in Lake Sebu were tending seven robust communal organic gardens. Five hundred (500) households from Antique, representing 10 barangays, had 10 communal gardens, all of them free of chemical fertilizers. In Parañaque, the city is poised to roll-out vegetable gardening in all its 16 barangays from the initial two barangays.

DRUMMING

How sweetly the fruits of one’s labor taste! Through their own effort and commitment, community members have successfully fulfilled their aspirations for their community. They feel proud, empowered, and in control of their own lives. With drumming and dancing, metaphorically or otherwise, the bountiful harvest is saluted, gratitude expressed and success celebrated.

In the case of the vegetable gardening project, communities successfully transformed idle land into thriving gardens. The fruits have gone above and beyond merely providing regular meals on the table. Raising vegetables has allowed participating communities to achieve the following:

• Mitigated hunger among 23,118 school children• Reduced the prevalence of self-rated hunger among targeted families. Results of baseline and endline surveys on the

incidence of hunger among targeted families indicate a 36.7% reduction from the baseline incidence of 47.6%• Reduced the percentage of underweight children 0 to 59 months in Parañaque City. Results of similar surveys conducted

at baseline and midline in the city show a reduction of 2.0% from the baseline figure of 5.2% in the percentage of underweight children 0 to 59 months.

• Helped 1,501 families establish household or community food gardens• Provided income-generating support to at least 531 families• Started to roll-out the concept of vegetable gardening city-wide in Parañaque City

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• Started a savings mobilization plan, whereby savings now amount to a collective total of PhP 61,527 (USD 1,428) with participation from 121 families in Lake Sebu and Parañaque City

• Initiated the establishment of livelihood processing centers and a community store• Leveraged PhP 10,775,000 (USD 250,000) from the local government unit of Parañaque City to support and sustain

the project’s initiatives over a period of five years

Drumming to celebrate their success took the form of valuation workshops organized in each project site. The workshop provided the venue for household partners, LGU officials, and members of the Project Management Teams to review project activities in order to highlight shining moments, accomplishments, and what has worked. It was also a place to address challenges and areas for improvement. Building on their success and on their experience in the project, participants also formulated a collective plan for moving forward.

The project has received recognition for its efforts and achievements. It was awarded the Asian CSR Awards for Poverty Alleviation in October 2010 and the InterAction Award for Gender Integration/Women’s Participation and Nutrition in May 2011. In October 2011, in an award ceremony held in Songpa, Korea, the City of Parañaque received the International Award for Liveable Communities 2011 for its urban vegetable gardening project.

13

INTEGRATED ORGANIC FOOD PRODUCTION

II.

Procedures and Application

Food production in the urban area using the Permaculture approach

Using the case of Parañaque City, the implementation of food production activities are essentially based on the principles and ethics of Permaculture.

According to the book “Permaculture: A Designer’s Manual” by Bill Mollison (1998) an Australian field biologist, “Permaculture is the conscious design and maintenance of agriculturally productive ecosystems which have the diversity, stability, and resilience of natural ecosystems. It is the harmonious integration of landscape and people—providing their food, energy, shelter, and other material and non-material needs in a sustainable way.”7

Participating families learned and were able to design their space-challenged homes to create vertical and horizontal spaces to contain receptacle food gardens. Families designed plots that are ladderized, hanging, and layered and inspired by spiral, keyhole, and mandala bed designs. A receptacle semi-hydroponics design was also developed in the urban area. This technology uses recyclable containers and is designed to grow food crops with less water needed.

Below are some examples of food garden designs done in Parañaque City. These garden plots/beds are based on nature’s characteristics and functions. The design is primarily intended to save space and promote production or reproduction of beneficial bacteria.

7. Mollison, B. (1988). Permaculture: A Designer’s Manual.

The plot or garden bed is designed resembling a pyramid.

PYRAMID

The design of the garden bed or plot resembles steps.

STAIRS

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II.

This is the layering of plots or beds to maximize space.

LAYER

Plots or soil containers are mounted on walls.

WALLS (SIDINGS)

This is a design for recyclable containers in which watering of crop is regulated by a drip system to reduce wasting water.

SEMI HYDROPHONICS

Mandala means circle. The garden bed is circular and divided into several plots.

MANDALA BED

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II.

This design looks like a circle with a hole and a path to the center. The design also looks like a horse shoe.

KEYHOLE BED

This garden bed is inspired by the spiral design of a snail. The bed is formed in such a way that it resembles a snail.

SPIRAL PLOT

The sets of activities and guidelines followed in the urban area resembling the Permaculture approach are:

DESIGNING A FOOD GARDEN

Site SelectionPlant growth and development is greatly influenced by its environment. It is therefore important for the farmer or gardener to know the factors affecting the growth and yield.

East-West OrientationLight is needed for the photosynthesis or growth of plants. The rate of photosynthesis increases with light intensity. It is therefore recommended that gardens follow the east-west orientation.

The east to west orientation is a planting system where beds or plots and plants/crops are positioned in such a way that they get the optimum sunlight. In the east-west orientation, smaller plants are positioned in the east so bigger plants do not cast shadow on them while the sun moves from east to west during the day. This ensures that all plants receive sufficient sunlight for their growth and development.

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II.

Water AvailabilityWater is one of the basic requirements in vegetables production since crops are composed of 80-95% water. Plants get water from several sources for its growth.

In the urban area, water can be derived from the government water system or privately owned water supply (these include communal water systems with watt hour meter and the individual household connections with watt hour meter). Some families derive their water supply from a deep well or use rainwater to irrigate their food gardens. It is recommended that whenever possible, a household should optimize the use of their roofs to collect rainwater as this contains more nitrogen compared to ground water.

PREPARING THE PLANTING MATERIALS

Using used plastic containers. Make two to three holes at the bottom of the container, one inch from the base. These holes will be used for drainage.

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II.

Sterilizing the Soil Media. Prepare your soil media using one part compost or organic fertilizer; one part garden soil; and one part sawdust or coir dust or sand.

The soil media should be sterilized before planting to control soil borne diseases, using the following methods:

• Solar – Cover the potting media with transparent plastic and dry it under direct sunlight for five days.

Potting the Soil Media. Fill the container with soil media up to one inch from the rim to avoid water spillage.

• Boiling water – Drench the soil media with boiling water. Do this one day before planting.

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II.

PLANTING

Direct planting. This method is applied to large seeds like okra, ampalaya, beans and cucumber, which can be planted to different types of soil. These seeds are directly planted to the soil because they grow faster than smaller seeds.

Transplanting. This method requires that seeds be grown first in a seed box. This is necessary for tiny seeds that need intensive care such as pechay, mustard, tomato, eggplant, cabbage, lettuce and kinchay. Once the seeds have sprouted four to six leaves, the new plants may be transplanted to a bigger container. Keep the roots and soil intact to ensure successful transplanting.

Cutting. This method is usually done for mature branches of shrubs and vines that can be planted to produce fruits and leafy vegetables in a short-term period.

For shrubs, cut 50-100 centimeters from the base

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II.

For vines, the length required is 20-30 centimeters

Remove mature leaves of the cuttings to facilitate growth of the plants.

To plant, make a hole in the soil big enough to accommodate the size of the cuttings. Stick the cutting on to hole and secure with brace. For drumstick tree (malunggay) cuttings, the ideal soil for planting is sandy loam (one with more sand and some parts of clay) as the crop normally needs good drainage.

Rhizomes/Corms. These are parts of the plants embedded in the soil. Examples of these plants are ginger, gabi, asparagus and bamboo that have nodes and inter nodes that can be used for reproduction.

Bulb/Tubers. These are spring onion, bulb onion and garlic. The planting is similar to rhizomes where bulbs are embedded in the soil.

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II.

Food Production in Rural Area using “FAITH Garden” and Natural Farming System

FAITH or Food Always in the Home is an approach that teaches families to produce a continuous and sufficient supply of fresh vegetables for the daily needs of the family (Asian Rural Life Development Foundation, 1974)8. This organic, zero-waste approach to backyard gardening enables the growing of vegetables, fruits and medicinal herbs in a 100-400 square meter plot of land. A portion of the land can also be used for poultry and fish-pond farming.

Natural Farming is a technology that simulates the natural environment or uses the beneficial organisms in the environment to stabilize food production (Mikkelson, 2005)9. This technology is similar to Permaculture. However, Natural Farming emphasizes the design of food gardens to fit into the environmental condition in the area and have permanency of natural food production based on the characteristics of the natural environment.

The following guidelines are based on Save the Children’s program implementation in a rural community in San Remigio, Antique and in an indigenous peoples’ community in Lake Sebu, South Cotabato. The program used the FAITH and Natural Farming system in the implementation of food production among participating schools, households, and villages.

1. Site Selection: The site for the garden should be exposed to sunlight, should have good water supply and water drainage, and free from logged water.

2. Design

Sloping Areas » In sloping areas, garden plots should follow the contour of the

land to minimize soil erosion and preserve soil fertility. » Plant Open Pollinated Variety (OPV) vegetables and legumes.

Open Pollinated Variety plants are the original or pure variety of a particular crop. This is usually the native varieties.

» Practice crop rotation. Crop rotation is the successive planting of different food crops in the same field.

» Plant food crops that complement with the other crops’ needs while at the same time repel insects and pests. These are known as companion and repellent plants. An example of a companion plant is legume. Leguminous plants provide nitrogen to soil while at the same time produces nuts for food. Meanwhile, an herb is example of a repellent plant. It repels insects by its odor while at the same time provides food. (See Annex 1: Companion, Repellent and Buffer Plants)

8. Asian Rural Life Development Foundation International (1997), A Manual on How to Make FAITH Garden.9. Mikkelson, K. (2005), A Natural Farming for Sustainable Agriculture in the Tropics.

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II.

» Practice weekly planting and weekly harvest to sustain production. » Plant permanent and perennial fruits and vegetables along the border.

Flat Areas» The same procedures as above apply for flat areas. » Remember to design your plot with the east-west orientation.» Design your plots and plants in a zigzag orientation to encourage propagation/reproduction of

good bacteria in the corners created with the zigzags. This also provides additional space for planting.

3. Land and Soil Preparation

Land Preparation» Prepare the area using light farm implements and garden tools by digging, stirring, and overturning the soil.» Incorporate organic fertilizers during this stage.» Using a plough, establish furrows or shallow trenches in between hills for planting. » Establish drainage canal around the the garden to allow excess water to flow out.

Soil Preparation and Fertilization» Apply organic fertilizers or compost to the soil before planting. This will allow for easier absorption of nutrients

and higher growth potential of plants. » Apply Natural Farming Systems concoctions such as the indigenous micro organism (IMO) on the soil and on the

plants. You may also apply fermented plant juice (FPJ), fermented fruit juice (FFJ) and fish amino acid (FAA) to the soil to improve production.The application of concoctions is done once a week, starting from the vegetative stage until the flowering stage of plant growth. (Please see Chapter III for instructions on preparations and application of concoctions.)

» Apply vermicompost during soil preparation or during the vegetative stage to ensure potential growth of vegetables and other food crops. Vermicompost is the organic or faecal matter excreted by the vermin worm or African night crawler. It contains organic nutrients suitable for growing food crops in a container gardening system. Vermicomposting in the urban area is produced using containers following the procedure below:

Vermicomposting Materials:1. Partially decomposed materials such as leaves, food waste, small trunks, rice straws, and other

biodegrable materials except citrus, onion bulbs, and those acid-contaminated materials2. Compost 3. Pail or plastic containers (three pieces of the same size, one container must have a cover)4. Auger bit / soldering rod5. Vermi worm (African night crawler)

Vermicomposting Procedure:1. Label the three containers #1, #2 and #3.2. Make three holes at the bottom of containers #2 and #3 using an auger bit or soldering rod. The size

of the holes is about the diameter of a three-inch nail.3. Make holes around the upper part of containers #1 and #2. 4. Make holes on the cover of container #3.

Vermicomposting

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II.

5. Fill a quarter of container #2 with compost. 6. In the same container, stock worms (African night crawler) with a ratio of one worm to one

kilogram of partially decomposed material. 7. Cover the worms with soil or compost and then with biodegradable / shredded materials up

to the neck level of the container. 8. Stack container #2 above container #1. 9. Fill container #3 with biodegradable materials and stack it above container #2.10. Cover container #3.

11. Monitor the containers once a week to check for the decomposition process. It takes a month of decomposition by the worms to produce a vermicompost. The fecal matter of the worms, called vermicast is the vermicompost. It is normally dark brown in pellets form.

12. Harvest the solution that drips on container #1. Use it as fertilizer to the plants. Apply the concentrated solution/liquid fertilizer to the soil (basal) and not to the plants. To dilute the solution the ratio is one part solution to one part water.

13. Use the vermicompost in the second container when all the biodegradable materials in it are already decomposed.

Reminder: When a foul odor is observed in the containers it means there is imbalance of dry to wet materials. Add paper or other dry materials to containers #2 or #3. The ratio is one part dry and one part wet materials.

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II.

4. Seeds and Seedlings Management• Seedling Management

1. Construct a seedbed 1 x 2 meters size at least 1 meter above the soil. You can use recyclable materials such as used basin, wok, drum, damaged boat as your seedbed.

2. Divide the seedbed into four equal slots. 3. Sterilize the soil medium by boiling or sundrying (See section on

Sterilizing the Soil Media under the Permaculture Approach on Page 17).4. Sow the seeds 1centimeter deep into the seedbed lines. 5. Transplant the seedlings to the garden when they already have four

to six leaves. Before transplanting, expose the seedlings to direct sunlight for two days to prepare them when they are transplanted in the field.

6. Water the seedlings lightly before transplanting to avoid damaging the roots.7. Transplant/Plant the seedling immediately after pulling from the seedbed. The best time to transplant is late

in the afternoon.8. Apply enough water to avoid wilting.

5. Planting » For direct planting, plant 1-2 seeds per hill and cover with fully pulverized soil 1-2 centimeters thick.» Make furrows and plant the seedlings with desired plant spacing depending on the kind of vegetable you wish to

use. » Plant the seedlings early in the morning or late in the afternoon to

avoid wilting. » Water the plants early in the morning to maintain soil moisture, to

avoid wilting, and to maintain the plant’s ability to grow. » Set-up a plant cover to newly planted seedlings until it establishes its

roots. You can use banana bracks, bamboo, coconut and banana leaves. Remove the plant cover after two days from transplanting or when the plants can already withstand the direct sunlight.

» Establish trellis using bamboo slats, old chicken wire, old clothesline, or make use of the roof as trellis for creeping vegetables like bitter gourd (ampalaya), winged beans, sponge gourd, chayote, bottle gourd, wax gourd, and string beans.

6. Weeds Management » Remove weeds around the garden to avoid competition on nutrients, sunlight, water, air and space. Remove the

weeds around the main trunk of food crops. » Put the removed weeds on the compost basket to decompose. » Add animal manures, household waste and leguminous plants into the compost basket to enrich the compost

product.

7. Water Management » Water the plants early in the morning to maintain the soil moisture. Water the plants as needed to prevent

wilting.

8. Pests and Diseases Management » Establish insect repellent and buffer plants around the garden or plots to prevent insects from infesting the

vegetables / food crops. » Put-up insect attractants such as the Natural Attractant for Flying Insects (NAFI). Collect and dispose harmful

insects regularly.

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» Monitor insects in the food garden regularly and handpick eggs and larvae to control the insect population.

» Maintain cleanliness and sanitation in the area.» Use oriental herbal nutrient concoction and natural

attractant for flying insects or NAFI to control insect pests. Examples of herbal nutrient concoction include herbs such as but not limited to oregano, mints, lemon grass, spring onion, etc. NAFI are solutions that are placed in a strategic location around the food gardens to trap flying insects. (Please see Chapter III for instructions on preparations and application of concoctions.)

» Practice integrated pest management. “Integrated pest management uses current, comprehensive information on the life cycles of pests and their interaction with the environment. This information, in combination with available pest control methods, is used to manage pest damage by the most economical means, and with the least possible hazard to people, property, and the environment.” (Environmental Protection Agency, 2012). This method is done by applying the combination of different pest control systems or methods available in a particular area with the aim of reducing or preventing infestation to avoid production losses.

» Dispose damaged plant parts properly by burning or burying it deep in the ground to avoid contamination.

9. Harvesting (See Annex 2: Harvesting Schedule)» Harvest leafy vegetables early in the morning or late in the afternoon. Wash the harvests with tap water

and air dry to maintain freshness.» Harvest when vegetables are not yet fully matured. » Harvest pods when they are still green and immature.» Segregate damaged and insect infested pods or leaves from good ones to avoid contamination and maintain

good quality vegetables.

10. Seed Banking (See Annex 2: Harvesting of Seeds for Seed Banking)» Select healthy, vigorous and disease-free plants from open pollinated variety for seed propagation. » Harvest fully matured fruits and collect the seeds. » Clean the seeds by removing the dirt or particles sticking on the seeds. Seeds should also be free from

weeds, other crop seeds/species, and at least uniform in size.» Dry the seeds under the sun up to 12 – 14% moisture content. To measure the moisture content the

formula is weight after drying over weight before drying multiplied by 100 or MC = WAD/WBD X 100 e.g. 0.70g/5g x 100 = 14%

» Count the seeds and place them in a container with some charcoal. » Seal and label the container for referencing purposes. The label includes the name of the seed, variety,

number of seeds, date of collection, date of storage, and viability.» Store in a cool dry place.

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II.

11. Integration of Protein Food Source• Inlandfisheryproduction(Tilapia).Garden owners are encouraged to build a fish pond to provide an added

source of protein for the family. » Construct a pond 2 x 5 meters in size and 2 meters deep. It is recommended that the shape of the pond is

irregular (not circle, oval, square, triangle, or rectangle), preferably multiple and zigzagging edges to encourage production of beneficial bacteria and other microorganisms / algae that serve as natural feeds for the tilapia.

» Introduce compost or organic fertilizers into the pond to initiate the growth of algae which serves as natural food for the fish.

» Release 400 pieces of Tilapia fingerlings into the pond after three weeks of pond fertilization. Tilapia fingerlings are available upon request at the Municipal Agriculture Office.

» Feed the Tilapia with vegetables, rice bran, crushed snails, or any kitchen left-over. » Harvest tilapia at desired size.

• Muscovy Duck Production » Identify qualified members of your association or livelihoods cluster/group based on an agreed selection

criteria. A qualified member has an existing vegetable garden, an enclosed area or duck house for keeping the ducks at night time, an area for growing free range ducks (e.g., near a rice farm or creek). He/She must also sign an agreement to give back to the association five ducks after one year. The ducks will be used by other qualified members who signify interest and fit the same criteria stated above.

» Distribute five (5) heads muscovy duck to the qualified members. The ducks are intended for egg and meat production.

» For the duck house, use light materials such as nipa, bamboo, or cogon. The duck house should provide a floor space of three to four square feet per duck. The duck house flooring should be covered with corn cobs, rice hulls or peanut hulls to keep it dry and to prevent the spread of diseases.10 It is recommended to separate the young from the old ducks for easier management and to prevent the young ducks from being pushed away by the old ducks.

» Advise the member/co-operator to clip the flight feathers regularly to prevent the ducks from flying far away. Clip only those feathers of one wing to remove the birds’ balance in flying.

» Give supplemental feeds to the ducks as necessary. Depending on the available local feeds, use snail, vegetables, unmilled rice, corn, coconut/copra, and rice bran.

» Sell or dispose ducks that are not capable of producing eggs.

10. Department of Agriculture. Duck Raising. http://www.da.gov.ph/dawebsite/duck.pdf

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DiversificationofFoodGardening

Diversification of Food Gardening is an approach used to supply a family with the needed variety of foods and nutrients particularly for the health and nutrition of children. The idea of diversification is having a food garden that provides enough sources of protein, carbohydrates, vitamins and minerals, and fats for the family’s daily food requirements. The minimum variety of vegetables or food crops, for example, that a family should produce is 12. The varieties of food crops and sources of meat will provide the needed calories for children and their families on a daily basis.

This section offers other activities, practices, and experiences of partner families and livelihoods groups in diversifying their organic food production project.


II.

• RiceDuckCulture.This system is an integration of duck culture in an existing rice farm. This is normally recommended for rice growing families that intend to maximize their rice farm to produce protein-rich food. (See section on Muscovy Duck Production on Page 25).

» Plant rice at a distance of 20 x 20 centimetres (between plants and rows) with 2-3 seedlings per hill.» Two weeks after transplanting the rice seedlings, introduce 75 heads of two-week old ducklings to the area

for every half-hectare area.» Fence the area with fishnet and allow the ducklings to feed in the rice field.» Let the ducklings weed and control the insect population. The insects will serve as supplemental feed for

the ducklings.» Provide supplemental feeding to the ducklings every afternoon with corn, rice bran, snails, or any

commercial feeds.» Maintain water depth of 2-3 centimeters in the rice field to facilitate easy transfer of the ducklings in the

area.» Transfer the ducklings to other areas or put them on sale or for egg production when the rice starts to

flower.» Follow the same procedure for every cropping season.

• Tilapiacultureintheschoolfoodgarden. A tilapia pond may be constructed in the school food garden. The intention of this approach is to introduce regular protein source for the school feeding program. This supplements the plant protein available in the school food gardens. The steps in establishing tilapia culture are the same as the process in the inland fishery production. (See Inland Fishery Production on Page 25).

• MushroomHouse. Mushroom production is another diversification approach that helps provide a regular source of nutritious protein in a space-challenged environment in urban areas to support the school feeding program. The innovation presented is part of the integrated school food gardening of Parañaque City Central School.

» Construct a house using light materials. You can use bamboo, cogon, nipa, and lumber for the walls and roof. The size of the house depends on the number of mushroom bags you wish to grow. The ideal ratio is 200 mushroom bags per 2m x 3m floor space.

» Purchase mushroom bags for growing in the mushroom house. Mushroom bags are available at the Central Luzon State University (CLSU), accredited farmers of CLSU, other agricultural university, farmer-scientists who produce mushroom spawn, and the Department of Agriculture.

» Install nylon mushroom bags holder/cord and set-up the mushroom bags one on top of the other.

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II.

The mushroom variety that was grown in this project was Pleurotus Florida. Pleurotus Florida is a Nigerian mushroom which looks very similar with oyster mushroom (Pleurotus ostreatus). This variety is adaptable to the Philippine condition and was proven to attain its potential production capacity.

» Using a very fine sprayer, water the mushroom bags when they are dried up. » Observe for whitish molds. They will surround the mushroom bags in approximately two weeks to

one month. The sprouting will naturally start when the mushroom fungi already filled the bag.» In the case of the Pleurotus Florida, the grower can harvest the mushroom sprouts daily depending

on the quantity of sprouted mushrooms.» Harvest mushroom sprouts early in the morning.

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CONTINGENCY MECHANISMS FOR DISASTER RISK REDUCTION AND CLIMATE CHANGE ADAPTATION

III.

This chapter is a compilation of practices and systems that have been used by partner families and groups doing integrated food production activities to address issues related to disaster risk reduction and climate change adaptation. This chapter also suggests some disaster risk reduction and climate change adaptation measures in

food production.

1. UseofNaturalAttractantforFlyingInsectsorNAFI. This technology is intended to reduce or control infestation of the food crops by reducing or eliminating the population of pests. This is done by establishing baiting stations for insect or pest control with the use of NAFI solutions

2. Useofcompanionplants. This is done by planting repellent crops such as marigold, onions, lemongrass. This is a natural way of reducing risk of pest infestation for small scale food gardening.

3. Useofbeneficialmicroorganisms. This technology uses microorganisms that have beneficial functions to the soil and the crops. Table 2 below presents details on how to prepare and apply the concoctions using beneficial microorganisms to improve soil fertility; prevent and/or control pest infestation and crops diseases; and improve or increase production.

Concoctions Functions Ingredients ProcedureRate & Mode of Application

Indigenous Micro Organism (IMO)

• Revives soil nutrients• Speeds up

composting• Controls

nonbeneficial microorganism

• 1 kl cooked rice• 1 kl crude sugar

or 1• ½ liter molasses

1. Place cooked rice in a wooden box/bamboo/ perforated plastic tray.

2. Cover with plastic sheet to keep rain water and other crawling insects out.

3. Place under forest, bamboo trees or in places were there is no contamination or direct exposure to sunlight.

4. Remove after 3 days. Mix with sugar and place in a jar.

5. Cover with clean sheet of paper and place in a cool/ shaded place.

6. Ferment for 14 days.

Mix 4 Tbsps of IMO with 1 liter of water.

Spray on the surface of soil and on plants once a week.

Table 2. Preparation and Application of Natural Concoctions for Fertilizer or Pesticide Purposes

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III.

Concoctions Functions Ingredients ProcedureRate & Mode of Application

Fermented Plant Juice (FPJ)

• Food for IMO • Enhances plant

growth• Used in

photosynthetic activity

• For greener leaves

• I kl banana• stalks or

bamboo shoots or green plants

• ½ kl crude sugar

1. Chop the preferred ingredients.

2. Mix with crude sugar and place in a jar.

3. Cover with clean sheet of paper and place in cool and shaded place.


Mix 4 Tbsps of FPJ with 1 liter of water.

Spray on the surface of the soil and on plants once a week.

Fish Amino Acid (FAA)

• Source of amino acid

• Source of nitrogen• Substitute for urea• Increases the

growth of earthworms

• 1 kl fish• 1 kl crude sugar

1. Slice the fish.2. Mix with sugar. 3. Put in a jar and

cover with clean sheet of paper.

4. Place in cool and shaded place.


Mix 4 Tbsps of FAA with 1 liter of water.


Fermented Fruit Juice (FFJ)

• Source of potassium• Sweetens fruits

• 1 kl ripe fruit• 1 kl crude sugar

1. Remove the skin and chop the fruit.

2. Mix with crude sugar and place in a jar.

3. Cover with clean sheet of paper and place in cool and shaded place.


Mix 4 Tbsps of FFJ with 1 liter of water.


Oriental Herbal Nutrients (OHN)

• Acts as pesticide and insecticide on crawling and flying insects

• Controls downy and powdery mildew

Ratio:• 1 part ginger;• 1 part garlic;• ½ part beer;• Sugar is 1/3 of

the (combined quantity of ginger and garlic);

• Gin is 2/3 of the volume of the concoction

1. Chop the ginger and crush the garlic.

2. Put in a jar and add beer.

3. After 12 hours, add crude sugar.

4. Ferment for 4-5 days.5. Add gin.6. Extract after seven to

10 days.7. Add gin 2/3 of

the volume of the extracted materials.


Mix 4 Tbsps of OHN with 1 liter of water.


Repeat the application four times to get the desired results.

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III.

• Establish Insect Pest Sanctuary • Plant buffer plants outside the desired garden plots.• Plant insect repellent plants around the garden plants being grown for production.• Establish insect attractants inside the plots that would facilitate trapping of insects.

• Use food crop varieties that can withstand excessive rainfall or are drought-tolerant. With climate change, prolonged dry season or excessive rains are inevitable. It is recommended to use varieties of food crops that are locally available and are tolerant to drought and excessive rainfall. Usually these varieties are the native ones.

Example of these varieties are Ceylon spinach (alugbati); amaranth (kulitis); jute mallow (saluyot); west Indian pea (katuray); waterleaf spinach (talinum); taro (gabi); roselle (labug); wax gourd (kundol); drumstick tree (malunggay); chayote (sayote); sweet potato (kamoteng baging); winged bean (sigarillas); wild bittergourd (ampalayang ligaw); snake gourd (upong ahas); ivy gourd (tamleng); pigeon pea (kadios); kangkong; bottle gourd (native na upo); sponge gourd (native na patola); lima bean (patani); hot pepper (siling labuyo); native eggplant (native na talong); tomato (native na kamatis).

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Proper Nutrition

Proper nutrition is eating a balanced diet for every meal. A balanced diet is made up of a combination of the three basic food groups eaten in the correct amounts with the food pyramid as guide.

NUTRITIONAL VALUES OF VEGETABLES

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• rich in carbohydrates and fats• provides enough energy to make the body

strong

Examples:Rice, corn, bread, cassava, sweet potato, banana, sugarcane, lard, cooking oil, coconut milk, margarine, butter

ENERGY GIVING FOOD

• rich in vitamins and minerals• for normal development of the eyes, skin, hair,

bones and teeth• increases protection against diseases

Examples:Tiesa, ripe papaya, mango, guava, yellow corn, banana, orange, squash, carrot

BODY-REGULATING FOOD

• rich in protein• for normal growth and repair of worn-out

body tissue• supplies additional energy• fights infections

Examples:Fish, pork, chicken, beef, milk, cheese, butter, kidney beans, mongo, peanuts, bean curd, shrimp, clams

BODY BUILDING FOOD


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• prevents gum bleeding and sores on lips and tongue

• increases body resistance against germs• helps in the healing of wounds

Examples:Guava, pomelo, lemon, orange, calamansi, tomato, cashew (casuy)

VITAMIN C

• aids in the development of the brain and body.

Examples:Seaweeds, squids, shrimps, crabs, mussels, snails, dried dilis, fish

IODINE

• helps the blood carry oxygen to the different parts of the body

Examples: Pork, beef, chicken, liver, dried dilis, shrimp, eggs, pechay, saluyot, alugbati

IRON

IMPORTANT VITAMINS & MINERALS

• helps in seeing at night• maintains body tissues like the skin, respiratory

tract and digestive tract

Examples:Breastmilk, poultry, eggs, liver, meat, carrots, squash, papaya, mango, tiesa, malunggay, kangkong, camote tops, ampalaya tops

VITAMIN A


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SAMPLE RECIPES

From Lake Sebu, South Cotabato

Squash Catsup

Ingredients:

4 cups squash, steamed and mashed 3 Tbsp salt 1 cup red pepper, chopped 2 tsp cornstarch 2 Tbsp chopped garlic 1 tsp paprika

1/3 cup chopped onions ½ tsp cinnamon 2 cups vinegar ½ tsp catsup red coloring 3 cups sugar ¼ tsp ground black pepper

Procedure:

1. Wash the squash, peel and remove the seeds.2. Slice the squash in cubes (2 cm long and 1cm thick).3. Steam for five minutes. Use 1 cup of boiling water for steaming for every kilo of squash.4. Mash the squash thoroughly and add red pepper, onion and garlic. Set aside.5. Boil the vinegar, sugar and salt for three minutes. 6. Add the squash mixture and other ingredients while constantly stirring.7. Add the cornstarch and ground black pepper. Cook for 10 minutes.8. Add the other spices such as cinnamon powder, hot pepper, paprika and catsup red color.

Cook for 7 minutes or until sticky.9. Put the catsup in a sterilized bottle immediately after cooking, and half seal.10. Put in a kettle/boiler and process/sterilize for 15 minutes. Full seal after.

Nutrition Facts: Contains 40 mcg Retinol Equivalent (RE) per 100 grams

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SAMPLE RECIPES

Squash Maja

Ingredients:

For Maja 1 cup cornstarch

1 cup coconut milk (first extraction) 3 cups coconut milk (second extraction) 1½ cups squash, boiled and mashed 1 cup refined sugar 1 tsp vanilla

For Budbud Topping1/3 cup sugar 1 cup coconut meal

Procedure:

1. Mix cornstarch and 1 cup coconut milk from the second extraction.2. Add the remaining cups of coconut milk from the second extraction after the cornstarch has been

dissolved.3. Add coconut milk (first extraction), squash, sugar, and vanilla. Mix well and pass through a sieve.4. Cook over low fire, continually mixing until the mixture becomes thick.5. Pour the mixture in molds and let cool.6. Roast the coconut meal and sugar in a pan until golden brown.7. Put sweetened grated coconut (budbud) on top.

Nutrition Facts: Serving Size : 82 gramsCalories per serving : 258 kcalProtein : 2.5 grams

Banana Chips

Ingredients:

1 kilo saba or Cavendish (green and firm) bananas 2 cups cooking oil 2 cups refined sugar 2 cups water 1 tsp vanilla

1 tsp calamansi juice (optional)

36

SAMPLE RECIPES

Procedure:

1. Boil the water and sugar mixture in low heat until the sugar completely is dissolved. Set aside.2. Wash the bananas to remove surface dirt.3. Peel the bananas and immediately soak it in water to allow the latex to fall off the surface of the fruit.

Gentle rubbing will facilitate separation of the latex. Latex produces unsightly dark brown to black discoloration on the surface of the fruit upon exposure to air.

4. Slice the peeled bananas into discs. 5. Soak the banana slices in cooking oil. Stir gently. This will prevent the slices from sticking together

during cooking.6. Drain the bananas using a wire mesh container that fits into your deep fryer.7. Heat the cooking oil to a high temperature (about 138 to 148 degrees celsius) and dip the wire mesh

container containing the slices into the oil. Fry the slices with occasional stirring until golden-yellow. The frying process is complete once the oil stops from bubbling. Lift the wire mesh container and allow the oil to drain.

8. Soak the chips in the prepared syrup for 2 to 3 minutes.9. Drain and deep-fry the slices once more until golden brown and glossy. This takes only a very short

time. Over-frying produces dark brown chips with burnt sugar taste.10. Cool before packing in tightly sealed containers (bottles, tin cans, laminates, or polyethylene bags with

densities of .004 mm and above).

Note: If chips are not crispy upon cooling, it is either the cooking temperature was low or the cooking time was too short.

Nutrition Facts: Serving Size : 100 gramsCalories : 150 cal Fat : 8 grams Carbohydrates : 20 grams Protein : 1 gram Sodium : 0 mg

Tomato Catsup

Ingredients:

16 cups sliced tomatoes (4 cups is equal to 1 quart) 8 green peppers 4 Tbsp salt

Procedure:

1. Cook the tomatoes and peppers in salt and vinegar until tender. 2. Rub through a sieve, passing through all the pulp possible.3. Add spices and seasonings and boil altogether slowly until sticky.4. Bottle and seal when cold.

Nutrition Facts: Serving Size : 1 tablespoonCalories : 15 caloriesFat : .45 gramsCarbohydrates : 13.65 gramsProtein : .90 grams

4 cups cider vinegar 2 Tbsp white pepper 1 Tbsp all spice

37

Procedure:

1. Wash and blanch the tomatoes in hot water, and peel.

2. Slice the tomatoes crosswise in the middle and remove the seeds.

3. Add sugar and leave overnight.4. The next day, boil the mixture over low fire until the tomatoes become clear.5. Drain the syrup.6. Spread the candy on a tray and dry under the sun or in an oven (cabinet dryer) until almost dry.7. Roll over white sugar and dry again until crispy.8. Wrap each in cellophane or place in plastic bags or jars. Seal.

Nutrition Facts: Serving size : 2 pcs (15g) Calories : 71 caloriesCalories from fat : 27 caloriesTotal fat : 3 gramsSaturated fat : 1 gram Carbohydrates : 11 gramsSodium : 11 mg

SAMPLE RECIPES

Tomato Candy

Ingredients:

1 kilo ripe, red tomatoes with thick flesh 1 kilo white sugar

From Parañaque CityCourtesy of the National Nutrition Council

Malu Patties

Ingredients:

10 cups malunggay leaves 10 cups banana blossom 5 tsps garlic, finely chopped 5 tsps onion, finely chopped 10 eggs, beaten

2 ½ cups bread crumbs 2 ½ tsps ground pepper 3 tsps soy sauce 5 tsps iodized salt 5 cups cooking oil

38

SAMPLE RECIPES

Procedure:

1. Blanch malunggay leaves and set aside and let cool.2. Boil the banana blossoms, set aside and let cool.3. Combine the malunggay leaves, banana blossoms, garlic, onions, eggs and bread crumbs. Mix well. 4. Add pepper, soy sauce and salt to taste. Mix well.5. Form into 25 medium-size patties.6. Fry over low temperature until golden brown.

Total cooking and preparation time : 45 to 50 minutesEstimated total cost of the recipe : PhP 252.50Estimated cost per serving : PhP 10.10

Nutrition FactsTotal cooked weight : 1,250 gramsNo. of servings : 25 piecesSize per serving : 8 x 8 cmWeight per serving : 50 gramsCalories per serving : 139 kcalProtein : 4.6 gramsRE vit A : 239 ug

Lumpia con Moringa

Ingredients:

1 Tbsp margarine3 Tbsps garlic, minced2 cups onion, minced3 1/8 cups shrimp, boiled, peeled and sliced2 1/8 cup sweet potato, boiled and cubed3 1/8 cups squash, strips6¼ cups, banana heart (puso ng saging), water squeezed out9½ cups malunggay leaves8 eggs, beaten1 Tbsp iodized salt50 pieces lumpia wrapper1 cup coconut oil

Procedure:

1. Saute the garlic and onions in margarine.2. Add the shrimps, sweet potato, squash, banana heart and malunggay leaves.3. Cook for 10 minutes in a covered pan.4. Mix the beaten eggs with the vegetable mixture.5. Drain and let it cool.6. For each wrapper, put 1 to 2 tablespoons of the vegetable mixture and roll securely on both ends.7. Deep fry the rolls until golden brown.8. Drain the excess oil using a strainer.9. Serve while hot with tomato catsup or vinegar.

39

SAMPLE RECIPES

Total cooking and preparation time : 1 hour and 30 minutesEstimated total cost of the recipe : PhP 358.90Estimated cost per serving : PhP 14.40

Nutrition FactsTotal cooked weight : 1,600 gramsNo. of servings : 25 piecesSize per serving : 2 piecesWeight per serving : 64 gramsCalories per serving : 268 kcalProtein : 11.4 gramsRE vit A : 221 ug

Moringa Cala-Pine Juice

Ingredients:

12 cups malunggay leaves10 cups pineapple juice, undiluted½ cup calamansi juice5 cups brown sugar15 cups water

Procedure:

1. Boil malunggay leaves with 15 cups of water for 10 minutes.2. Strain and set aside the malunggay leaves.3. Add pineapple juice, calamansi juice and sugar to malunggay juice and stir.4. Serve with ice.

Total cooking and preparation time : 20 minutesEstimated total cost of the recipe : PhP 135.18Estimated cost per serving : PhP 5.40

Nutrition FactsTotal cooked weight : 6,000 mlNo. of servings : 25 Size per serving : 8 oz or 240 mlWeight per serving : 64 gramsCalories per serving : 229 kcalProtein : 1.4 gramsRE vit A : 197 ug

40

SAMPLE RECIPES

Malu-Lollipop with Pickled Papaya

Ingredients:

32 pieces chicken wings¼ cup calamansi juice2 Tbsp ground pepper2 Tbsp garlic, minced4 tsp iodized salt2 cups bread crumbs6 cups malunggay leaves (10 Tbsps powdered)5 eggs, beaten2 cups cooking oil½ cup carrots1 ½ cup green papaya4 Tbsps ginger2 Tbsps onion1 Tbsp red bell pepper¼ cup vinegar½ cup white sugar

Procedure:

For Malu-Lollipop1. Divide the chicken wings into halves at the joint.2. From the joint, strip down the chicken meat without removing from the bone. Form it into a lollipop. Do

the same for the smaller bone.3. Marinate the chicken in calamansi juice, ground pepper, garlic and salt for at least two hours.4. Simmer the chicken for 2 minutes in marinating solution.5. In a separate container, mix bread crumbs and powdered malunggay.6. Dip the chicken in beaten eggs and roll in the breading mixture.7. Deep fry until golden brown.

For Pickled Papaya1. Grate carrots, papaya and squeeze out the juice.2. Mince the ginger, onions and bell pepper. Add to the papaya and carrot mixture.3. In a pan, mix vinegar, salt and sugar. Boil for 2 minutes.4. Pour into papaya mixture and mix well.

Total cooking and preparation time : 1 hourEstimated total cost of the recipe : PhP 451.85Estimated cost per serving : PhP 18.05

Nutrition FactsTotal cooked weight : 1,275 gramsNo. of servings : 25 Size per serving : 100 gramsWeight per serving : 64 gramsCalories per serving : 215 kcalProtein : 13.5 gramsRE vit A : 157 ug

41

SAMPLE RECIPES

Malunggay Fish Balls with SSS

Ingredients:

Fish Ball8 cups galunggong, boiled and flaked2 cups all-purpose flour5 cups malunggay leaves (10 Tbsps powdered)1½ tsps ground black pepper2 Tbsps garlic, chopped½ cup onion, chopped1 cup carrots, grated6 eggs, beaten1½ tsp iodized salt3 cups cooking oil

Sauce¼ cup vinegar¾ cup brown sugar1 Tbsp soy sauce2 tsps gound black pepper¼ cup all-purpose flour

Procedure:

1. Combine the galunggong, flour, powdered malunggay leaves, black pepper, garlic and onions in a mixing bowl.2. Add grated carrots and beaten eggs. Season with salt and mix well.3. Measure 1 Tbsp and form into balls.4. Deep fry in oil until golden brown. Set aside.5. Mix all the sauce ingredients in a sauce pan. Cook into medium consistency.6. Arrange cooked fish balls in platter and pour sauce over it.

Total cooking and preparation time : 1 hour and 30 minutesEstimated total cost of the recipe : PhP 261.25Estimated cost per serving : PhP 10.75

Nutrition FactsTotal cooked weight : 1,750 gramsNo. of servings : 25 Size per serving : 4 piecesWeight per serving : 70 gramsCalories per serving : 117 kcalProtein : 11.1 gramsRE vit A : 294 ug

42

SAMPLE RECIPES

Malunggay Pancake

Ingredients:

10 cups all purpose flour7 Tbsps baking powder1 tsp iodized salt5 cups malunggay leaves (10 Tbsps powdered)1¼ cup white sugar1½ bars butter, melted15 pieces eggs, beaten¼ cup calamansi juice1½ cup water

Procedure:

1. Sift together the flour, baking powder, iodized salt and malunggay powder.2. Add sugar, melted butter, eggs, calamansi juice and water. Mix well.3. In a pan, pour 1/3 cup of batter and cook until edges look dry and bubbles begin to appear.4. Turn the pancake and cook until golden brown.5. May be served with syrup.

Total cooking and preparation time : 1 hour Estimated total cost of the recipe : PhP 251.85Estimated cost per serving : PhP 10.00

Nutrition FactsTotal cooked weight : 3,000 gramsNo. of servings : 25 Size per serving : 3 inchesWeight per serving : 120 gramsCalories per serving : 464 kcalProtein : 11.8 gramsRE vit A : 230 ug

Malunggay Buchi-Buchi

Ingredients:

3 cups sweet potato, boiled and mashed2 ½ cups coconut meat, grated2 cups brown sugar5 cups malunggay leaves (10 Tbsps powdered)2 drops pandan extract4 cups glutinous rice powder1 cup water, used only as needed2 ½ cups sesame seeds4 cups cooking oil

43

SAMPLE RECIPES

Procedure:

1. Mix the kamote, grated coconut, ¾ of the malunggay powder, brown sugar and pandan extract. Cook until thick.2. For the dough, mix the glutinous rice and remaining malunggay powder.3. Add water gradually and stir. Knead until smooth in consistency.4. Measure about 2 Tbsps of the dough and flatten.5. Place 1 Tbsp of the prepared filling at the center of the flattened dough and form into a ball.6. Roll the ball in sesame seeds.7. Fry until golden brown.

Total cooking and preparation time : 1 hour and 30 minutes Estimated total cost of the recipe : PhP 148.35Estimated cost per serving : PhP 5.95

Nutrition FactsTotal cooked weight : 2,500 gramsNo. of servings : 25 Size per serving : 2 piecesWeight per serving : 80 gramsCalories per serving : 326 kcalProtein : 4.7 gramsRE vit A : 99 ug

Tortang Malunggay

Ingredients:

Torta2 1/3 tasa berdeng munggo, nilaga at niligis1 tasa dahon ng malunggay½ tasa giniling na baboy1/3 tasa hipon, binalatan at tinadtad½ kutsara iodized salt2 piraso itlog, binate¼ kutsarita bawang, dinikdik¼ kutsarita pamintang durog1 ¼ tasa arina1/3 sibuyas, tinadtad na pino½ tasa mantika

Sarsa ¼ tasa suka ¼ tasa putting asukal ½ tasa hugas-bigas ¼ tasa pinya, ubod, tinadtad (optional) 2 kutsara bawang, tinadtad na pino 1/3 tasa sibuyas, tinadtad na pino

½ kutsarita iodized salt½ kutsarita pamintang durog

44

SAMPLE RECIPES

Procedure:

1. Pagsama-samahin at haluing mabuti ang lahat ng sangkap para sa torta maliban sa mantika.2. Mula sa mga pinaghaluang mga sangap, gumawa ng mga manipis na patty.3. I-prito nang nakalubog sa mainit na mantika hanggang sa pumula.4. Ihain kasama ang inihandang sarsa.5. Para sa sarsa, pagsama-samahin ang mga sangap sa isang lalagyan at haluing mabuti.6. Pakuluin hanggang maluto.

Tuna-Tokwa Bean Stew

Ingredients:

1 tasa mantika, pamprito3 piraso tokwa, hiniwa ng pakuwadrado1 kutsara mantika, panggisa¼ tasa bawang, dinikdik½ tasa sibuyas, hiniwa1 tasa kalabasa, hiniwa ng pakuwadrado1 tasa baguio beans½ tasa tubig1 tangkay celery, hiniwa1 tasa white beans, nilaga at binalatan1 piraso bell pepper na pula½ tasa gatas ebaporada1 tasa tuna chunks in brine, de lata pinatiktik2 kutsarita cornstarch tinunaw sa2 kutsara tubig½ kutsarita iodized salt½ kutsarita pamintang durog½ tasa keso, ginadgad

Procedure:

1. Iprito and tokwa at itabi.2. Igisa ang bawang, sibuyas, piniritong tokwa, kalabasa at baguio beans. Idagdag ang tubig at hayaang maluto.3. Ilagay ang celery, white beans, bell pepper, gatas at tuna.4. Idagdag ang tinunaw na cornstarch at haluin hanggang sa lumapot.5. Timplahan ng asin at paminta at haluin.6. Budburan ng keso bago ihain.

45

SAMPLE RECIPES

Nutri-Siomai

Ingredients:

Siomai 1 tasa tuna flakes in oil, de lata, pinatiktik ¼ tasa hipon, binalatan at tinadtad

1/3 tasa carrot, tinadtad1 kutsara dahon ng malunggay, tinadtad1 piraso itlog, binati2 kutsara arina1/3 tasa sibuyas, tinadtad1 ½ kutsarita bawang, tinadtad½ kutsarita iodized salt½ kutsarita pamintang durog1 kurot puting asukal

1 kutsara mantika 50 piraso molo wrapper Sawsawan ¼ tasa bawang 3 kutsara toyo 3 kutsara kalamansi juice Sili (optional)Procedure:

1. Pagsama-samahin ang unang sampung sangkap at haluing mabuti.2. Pahiran ng mantika ang bawat molo wrapper at lagyan ng ½ kutsara ng mga pinaghalong sangkap.3. Lagyan ng tinadtad na carrot sa gitnang ibabaw bilang palamuti.4. Pasingawan sa steamer ng 10-15 minuto. Ihain kasama ang inihandang sawsawan.5. Para sa sawsawan, isangag ang bawang at itabi.6. Pagsama-samahin ang toyo, kalamansi juice at sili, at ihalo sa sinangag na bawang.

Sariwang Lumpiang Kalabasa

Ingredients:

3 tasa tubig 2 kutsara, mantika para sa pagpapakulo ng noodles 1 guhit kalabasa noodles 2 kutsara mantika, panggisa 1 kutsara bawang, tinadtad 1 kutsara sibuyas, hiniwa ½ tasa baboy (laman), pinakuluan at hiniwa ng pakuwadrado ¼ tasa hipon, binalatan

1 kutsara toyo 1 tasa carrot, hiniwa ng pahaba 1 tasa patatas, hiniwa ng pahaba 1 tasa baguio beans, hiniwa ng pahaba 1 piraso shrimp bouillon cube, tinunaw sa ¼ tasa tubig 10 piraso letsugas 10 piraso lumpia wrapper

46

SAMPLE RECIPES

Procedure:

1. Pakuluin ang tubig at mantika, at idagdag ang noodles. Hayaang walang takip ang niluluto.2. Haluin paminsan-minsan, at lutuin ng 5-10 minuto hanggang sa lumambot.3. Banlawan ang noodles gamit ang malinis na tubig. Patuluin ang tubig hanggang sa matuyo ang noodles at

itabi.4. Igisa ang bawang, sibuyas, baboy at hipon. Timplahan ito ng toyo.5. Ihalo ang carrots at patatas, takpan at lutuin ng isang minuto.6. Idagdag ang baguio beans, timplahan ng tinunaw na shrimp bouillon cubes, at lutuin ng dalawang minuto.7. Ihalo ang inihandang noodles, itabi at hayaang lumamig.8. Kapag malamig na, balutin sa lumpia wrapper na may kasamang letsugas.

Barangay Susta-Gulaman

Ingredients:

6 tasa tubig, pinaglagaan ng talbos ng kamote ½ kilo puting asukal 2 tangkay pandan 2 piraso gulaman bar, puti, hinimay 2 tasa kakang gata ½ tasa berdeng munggo, nilaga ½ tasa kalabasa, pinasingawan at minasa ½ tasa mani, sinangag at dinikdik ng pino 3 kutsara dahon ng malunggay 1 kutsara calamansi juice 1 tasa buko, kinayod

Procedure:

1. Pakuluan ang asukal at pandan sa tubig na pinaglagaan ng talbos ng kamote. Idagdag ang hinimay na gulaman at kakang gata.

2. Idagdag ang munggo, kalabasa at mani, at pakuluan ng 20 minuto.3. Ilahok ang malunggay at calamansi juice.4. Hanguin, isalin sa lalagyan at idagdag ang buko, hayaang lumamig.5. Ilagay sa refrigerator at palamigin bago ihain.

Bibingkang Kalalunggay

Ingredients:

1 kilo galapong 4 tasa puting asukal 4 tasa gata 1 kilo kalabasa 2 tasa dahon ng malunggay 4 kutsara baking powder

4 piraso itlog ¼ box keso, tinadtad ½ tasa margarine 4 piraso itlog na maalat 1 piraso niyog, kinadkad

47

SAMPLE RECIPES

Procedure:

1. Durugin ang galapong sa isang lalagyan.2. Ihalo ang baking powder.3. Ilagay ang gata, asukal, itlog, keso, margarine at kalabasa. Ilagay sa blender at haluing mabuti.4. Ilagay ang malunggay.5. Lagyan ng dahon ng saging ang hulmahan.6. Sa bawat hulmahan, lagyan ng ¼ cup na tinimplang sangkap. Lagyan rin ng hiniwang itlog na maalat sa

ibabaw.7. Ilagay sa oven toaster ng 8-10 minuto.8. Silipin ito paminsan-minsan hanggang maluto.9. Ihain habang mainit kasama ng kinadkad na niyog.

Squash Flan

Ingredients:

1 Tbsp brown sugar per llanera 1 cup squash, peeled, boiled and mashed ¼ cup evaporated milk ½ cup sugar

Procedure:

1. Caramelize brown sugar and pour over the mold. Make sure the sugar evenly covers the base of the mold.2. Blend squash, cornstarch, evaporated milk and sugar.3. Add the eggs and vanilla.4. Pour the mixture in the mold and steam for 15-20 minutes or until fork comes out clean.5. Turn over on plate to serve.

Pako Salad

Ingredients:

Salad150 grams young leaves of pako, blanched and drained 10 grams fresh and firm tofu, cubed, blanched with a dash

of salt and drained ½ of regular size tomato, cubed¼ of regular size red onion, cubed2 slices of cucumber inch thick, cubed12 pieces of thinly sliced singkamas about 1 inch long

From Green Earth Cafe

¼ cup cornstarch 2 eggs, beaten 1 Tbsp vanilla extract

48

SAMPLE RECIPES

Procedure:

1. Place fully drained pako leaves in a salad plate and make a mound.2. Place on top the tomatoes, onion, singkamas, cucumber and tofu.3. Drizzle with pako salsa and mango vinaigrette on top.4. Serve with remaining pako salsa and mango vinaigrette in small cup on the side.

Mushroom Tempura

Ingredients:

½ kilo kabute (Pleurotus)2 cups cornstarch1 cup harina2 itlog PamintaAsinMantika

Procedure:

1. Hugasan ang kabute.2. Hiwain nang pahaba. Isantabi.3. Pagsama-samahin ang harina, cornstarch, itlog, paminta at asin. Haluing mabuti.4. Ilubog ang mushroom sa pinaghalong sangkap.5. Iprito sa mainit na mantika.6. Hanguin.

Estimated total cost of the recipe : PhP 95.00Number of servings : 20 (3 strips per serving)Estimated cost per serving : PhP 4.75

Mushroom Siomai

Ingredients:

¼ kilo mushroom (volvariella; pleurotus) ¼ kilo ground pork 2 itlog 1 piraso patatas 1 piraso carrot

From Parañaque Elementary School Central

Dressing2 Tbsp Pako Salsa (2 parts coco vinegar, 1part honey)2 Tbsp mango vinaigrette (slice of ripe mango and 1 tsp olive oil mixed

in a blender; add salt to taste)

1 sibuyas Celery / kinchay

Asin PamintaSesame oilSiomai wrapper

49

SAMPLE RECIPES

Procedure:

1. Tadtarin ng pino ang lahat ng sangkap at paghalu-haluin sa isang bowl.2. Ilagay sa siomai wrapper ayon sa gustong laki.3. Pahiran ng kaunting mantika ang steamer. Ihelera ang siomai4. Pasingawan ng 15 – 20 minuto.5. Ihain ng may sawsawang toyo at kalamansi.

Estimated total cost of the recipe : PhP 159.00Number of pieces : 50 piecesEstimated cost per serving : PhP 3.18

Mushroom Shanghai

Ingredients:

¼ kilo mushroom (volvariella; pleurotus) ¼ kilo ground pork 2 itlog 1 piraso patatas 1 piraso carrot 1 sibuyas1 tali kinchay AsinPamintaLumpia wrapperMantika

Procedure:

1. Tadtarin ng pino ang lahat ng sangkap at paghalu-haluin sa isang bowl.2. Ibalot sa lumpia wrapper ayon sa gustong kapal.3. Magpainit ng mantika sa kawali.4. Putulin sa tatlo ang bawat shanghai roll.5. Ihulog sa mainit na mantika at prituhin hanggang maging golden brown. Hanguin.6. Patuluin sa salaan o colander upang mabawasan ng mantika.7. Ihain na may sawsawang catsup o sweet & spicy sauce.

Estimated total cost of the recipe : PhP 161.00Number of pieces : 80 piecesEstimated cost per serving : PhP 2.00

50

SAMPLE RECIPES

Mushroom Soup

Ingredients:

¼ kilo mushroom (pleurotus) ¼ kilo ground pork o chicken breast na hinimay2 itlog, binate 3 litrong tubig1 carrot1 tali malunggay

Procedure:

1. Tadtarin ng pino ang mushroom, carrot, malunggay at pechay.2. Igisa ang bawang sibuyas at ground pork o chicken breast.3. Lagyan ng 3 litrong tubig.4. Hayaang kumulo.5. Ihulog ang carrot at mushroom. Isunod ang iba pang gulay.7. Ilagay ang binateng itlog.8. Timplahan ng asin at paminta.

Estimated total cost of the recipe : PhP 130.00Number of servings : 40 cupsEstimated cost per serving : PhP 3.25

Ginataang Mushroom at Malunggay

Ingredients:1/4¼kilo mushroom (pleurotus) 1 cup halaan o tahong 1 sibuyas 1 bawang 1 tali malunggay 1 tali carrot1 ulo ng niyog (ginata)MantikaLuyaAsin

1 tali pechay1 tali kinchay1 sibuyas1 bawangAsinPaminta

51

Procedure:

1. Pakuluan ang halaan o tahong. Hiwain nang maliliit at isantabi.3. Tadtarin ng pino ang mushroom at carrot.4. Himayin ang malunggay.5. Igisa ang bawang, sibuyas, luya at halaan o tahong.6. Lagyan ng pangalawang gata. Hintaying kumulo.7. Ihulog ang carrot at mushroom.8. Isunod ang malunggay.9. Idagdag ang kakang gata. Pakuluin.

Estimated total cost of the recipe : PhP 112.00Number of servings : 20 cups Estimated cost per serving : PhP 5.60

SAMPLE RECIPES

52

ANNEXES

Annex 1: Companion, Repellent and Buffer Plants

Plant Companion(s) and Effects

Asparagus Tomatoes, parsley, basil

Basil Tomatoes (improves growth & flavor); repels flies & mosquitoes

Bean (e.g. sitaw) Potatoes, carrots, cucumbers, cauliflower, cabbage, most other veggies & herbs

Bean (bush sitaw)Sunflowers (beans like partial shade, unless you live up north, sunflowers attract birds & bees for pollination), cucumbers (combination of heavy and light feeders), potatoes, corn, celery

Cabbage Family (broccoli, brussels sprouts, cabbage, cauliflower, kale, kohlrabi)

Potatoes, celery, dill, chamomile, sage, thyme, mint, rosemary, lavender, beets, onions. Aromatic plants deter cabbage worms

Carrot Peas, lettuce, chives, onions, leeks, rosemary, sage, tomatoes

Celery / Kinchay Leeks, tomatoes, bush beans, cauliflower, cabbage

Corn / Mais Potatoes, peas, beans, cucumbers, pumpkin, squash

Cucumber / Pipino Beans, corn, peas, radishes, sunflowers

Eggplant / Talong Beans

Garlic / Bawang Roses & raspberries (deters Japanese beetle); with herbs to enhance their production of essential oils; plant liberally throughout garden to deter pests

Horseradish / Malunggay Potatoes (deters potato beetle); around plum trees to discourage curculios

Leek / Malaking dahon sibuyas Onions, celery, carrots

Lemongrass / Tanglad Various sections of the garden

Marigold The workhorse of pest deterrents; keeps soil free of nematodes; discourages many insects; plant freely throughout the garden.

Mint Cabbage family; tomatoes; deters cabbage moth

Onion / Sibuyas Beets, strawberries, tomato, lettuce (protects against slugs), beans (protects against ants)

Parsley Tomato, asparagus

Pea (e.g. Kadyos) Squash (when squash follows peas up trellis), plus grows well with almost any vegetable; adds nitrogen to the soil

Petunia Protects beans; beneficial throughout the garden

Potato / Patatas Horseradish, beans, corn, cabbage, marigold, limas, eggplant (as a trap crop for potato beetle)

Pumpkin (e.g. kalabasa) Corn

Radish Peas, nasturtium, lettuce, cucumbers; a general aid in repelling insects

Squash Corn

Sunflower Cucumber

Tomato / Kamatis Chives, onion, parsley, asparagus, marigold, carrot, limas

Source: The Encyclopedia of Organic Gardening, J.I. Rodale (editor)

53

ANNEXES

Annex 2: Harvesting Schedule

Vegetables Harvesting Period

Alugbati One month from planting

Ampalaya Three to four months from planting

Basil One month from planting

Bean (Sitaw) Three to four months from planting

Eggplant Three to four months from planting

Kangkong (upland or lowland) Fifteen (15) days to one month from planting

Kinchay One to two months from planting

Kulitis One month from planting

Malunggay One month from planting

Mustasa One month from planting

Okra Three to four months from planting

Oregano One month from planting

Patola Three to four months from planting

Pechay One month from planting

Radish One to two months from transplanting

Sigarillas Two to three months from planting

Spinach One month from planting

Squash Three to four months from planting

Talinum One month from planting

Tomato Three to four months from planting

Upo Three to four months from planting

54

ANNEXES

Annex 3: Harvesting of Seeds for Seed Banking

DryFruits.Seeds are left to dry on the plant/crop. This is appropriate for vegetables such as pechay, mustard, radish, beans and peas, onion, celery and other leafy vegetables.

Timing of harvest: The seeds are harvested from the plants/crops when pods are already dark brown.

FleshyFruits.Ripe fruits are harvested and dried under the sun or through smudging before seeds are removed for storage. This process is usually applicable to vegetables such as pepper, okra, sponge gourd, bottle gourd, eggplant, drumstick tree (malunggay), and wax gourd.

Timing of harvest: The fruits are usually harvested for drying when they are a month or two months old from fruiting.

WetFleshyFruits.Ripe and mature fruits are harvested and seeds are removed for drying. These vegetables include squash, tomato, cucumbers, and bitter gourd.

Timing of harvest: Harvest fruits when they are ripe or mature. Seeds are then dried under direct sunlight until seeds coating are completely dried.

55

GLOSSARY

Appreciative Community Mobilization (ACM) – a particular type of community mobilization that allows community members to focus on their own resources and strengths as they explore and carry out creative means of addressing community needs.

Appreciative Inquiry (AI) – an organizational development approach to facilitating change that focuses on the positive. In the words of David Cooperrider, credited with having developed the approach, Appreciative Inquiry “involves systematic discovery of what gives “life” to a living system when it is most alive, most effective, and most constructively capable in economic, ecological, and human terms. Appreciative Inquiry involves, in a central way, the art and practice of asking questions that strengthen a system’s capacity to apprehend, anticipate, and heighten positive potential.”(Cooperrider and Whitney,1999)

Buffer Plants – plants that are planted adjacent to each other and can provide protection to food crops against pest infestations

Climate Change Adaptation – an approach to adapt to the changing climate by using or employing techniques such as but not limited to the use of drought-tolerant crop varieties; use of crops that can withstand excessive rainfall; use of crop varieties that are not susceptible to plant diseases; use of containerized garden; elevated garden plots; and diversification of food sources

Companion and Repellant Plants – food crops that complement the other crops’ needs while at the same time repel insects and pests

Compost – decomposed materials; humus/decayed materials

Counterparting – the process of encouraging participants to identify what resources—financial and otherwise—could be contributed by the different stakeholders, including barangay officials, the external organization, and community members themselves. Counter-parting of resources is a factor known to increase sustainability and ownership of community initiatives

Crop Rotation – the successive planting of different food crops in the same field

Disaster Risk Reduction – this is an approach to prevent, reduce, mitigate, and cope with risks of disaster. Examples of this technique are: transfer of risk through crop insurance; use of integrated pest management method; use of beneficial microorganisms; savings mobilization; and diversification of income sources by introducing income generating activities that are off-farm

DiversificationofFoodGardening – an approach to diversify the sources of food in garden that can provide for the protein, energy, vitamins & minerals, and fats requirements of the family.

East-West Orientation – is a planting system where beds or plots and plants/crops are positioned in such a way that they get the optimum sunlight. In the east-west orientation, smaller plants are positioned in the east so bigger plants do not cast shadow on them while the sun moves from east to west during the day

FAITH or Food Always in the Home – an approach that teaches families to produce a continuous and sufficient supply of fresh vegetables for the daily needs of the family (Asian Rural Life Development Foundation, 1974)

Integrated Pest Management – a method which combines different pest control systems or methods available in a particular area with the aim of reducing or preventing infestation to avoid production losses

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GLOSSARY

Mono Cropping – planting only one crop per unit area

NAFI – attractant solutions intended to trap flying insects

Natural Farming – a technology that simulates the natural environment or uses the beneficial organisms in the environment to stabilize food production (Mikkelson, 2005)

Open Pollinated Variety (OPV) – the original or pure variety of a particular crop

Permaculture – the conscious design and maintenance of agriculturally productive ecosystems which have the diversity, stability, and resilience of natural ecosystems. It is the harmonious integration of landscape and people—providing their food, energy, shelter, and other material and non-material needs in a sustainable way. (Morisson, 1998) Photosynthesis – a process when plants convert sunlight energy into their food

Receptacle Gardening – the use of container or receptacle as planting medium in food gardening / vegetable gardening.

Rice Duck Culture – the integration of duck in rice farming with the objective of producing rice and duck eggs or meat

Rice Flowering Stage – it is when the rice opens its spikelet

Semi-hydroponics Design – this technology uses recyclable containers and is designed to grow food crops with less water needed

Soil media for the seedbed/seed box – one part compost/organic fertilizer; one part garden soil; and one part sawdust/coir dust/sand

Vegetative Stage – when a plant or crop is developing or growing its branches, leaves, and vines

Vermicompost – the organic or faecal matter excreted by the vermin worm or African night crawler which contains organic nutrient suitable for growing food crops in a container gardening system

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ACKNOWLEDGMENT

Save the Children gratefully acknowledges the following people and institutions for their contribution and inputs that made this publication possible:

• The community, partner families, and children in Parañaque City, San Remigio, Antique, and Lake Sebu, South Cotabato, who served as inspiration of this handbook

• The authors who worked hard and provided technical inputs to develop this handbook

o Norma Pongan, Roderick Valones, Marvin Brasileño and Ma. Luisa Dominquez of the Making Food Go Further Project in Parañaque City, San Remigio, Antique, and Lake Sebu, South Cotabato;

o Felicisimo Afable of the City Agriculture Office in Parañaque City;

o Supervising Agriculturist Porferio Gallego, Jr and Municipal Agriculturist Marcos Melicano III of San Remigio, Antique

o Zaldy Artacho of the Municipal Agriculture Office and Municipal Councilor and Chair on Committee on Agriculture Rodolfo Batoy of Lake Sebu, South Cotabato;

o The National Nutrition Council, Ma. Luisa Dominquez, Nancy Obias and Ma. Dulce Aranda (Parañaque Elementary School – Central) for the sample recipes

o Cathy Cabondocan, Benigno Padernal, Jackie Cheng and Leticia Basilio for their administrative support in the process of this work

• Kraft Foods Philippines for funding this project

• The local government units of Parañaque City, San Remigio, Antique, and Lake Sebu, South Cotabato

• All the staff of Save the Children who participated in the completion of this handbook

• Copyright holders for making their resources available for use in this publication

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Save the Children (2009). Mobilizing Communities for Education, Health and Social Change.

Cooperrider, D. and Whitney, D. (1999). A Positive Revolution in Change: Appreciative Inquiry. Case Western Reserve University and The Taos Institute.

Mollison, B. (1988). Permaculture: A Designer’s Manual.

Asian Rural Life Development Foundation International (1997). A Manual on How to Make FAITH Garden.

Mikkelson, K. (2005). A Natural Farming for Sustainable Agriculture in the Tropics.

Department of Agriculture. Duck Raising. http://www.da.gov.ph/dawebsite/duck.pdf

REFERENCES

Save the Children in the Philippines2nd and 3rd Floors Midland Building,1040 EDSA, Magallanes Village,Makati City 1232 PHILIPPINES

hanbook on integrated food production

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