Curriculum For Training Agric Extension Workers[1]

TABLE OF CONTENT 1.

Forward ------------------------------------------------------------------------------------- ii

2.

Acknowledgement ------------------------------------------------------------------------- iii

3.

Introduction --------------------------------------------------------------------------------- 1

4.

Training Procedures --------------------------------------------------------------------- 1

5.

Annex I -------------------------------------------------------------------------------------- 28

7.

Annex II ------------------------------------------------------------------------------------

29

8.

Annex III ----------------------------------------------------------------------------------

31

9.

Reference ---------------------------------------------------------------------------------

32

10.

Resources and Budget ----------------------------------------------------------------- 33

1

FORWARD. The effects of the current war in South Sudan cannot be over emphasised. The Socioeconomic structures have been destroyed and social displacement and insecurity is the order of the day. Draughts and floods which are more eminent in Bahr el Ghazal has added more suffering to the community living in this region. The situation after a long period of relief interventions now warrants a need to make transitional plans from relief to food self sufficiency and development. This is a process of transformation from dependency to food self-reliance. The food security situation in Bahr el Ghazal in general and Aweil East County in particular is characterised by lack of trained extension workers, poor or low key extension service, resulting to food insecurity. The training curriculum is therefore developed to address this anormally by trying to target community based extension workers (CBEWs) in Aweil East County of the Bahr El Ghazal region as a problem solving strategy, to improve on extension service delivery. It is hoped that the trainers will be able to use it as a guide to developing their own training mannuals. I too hope that the SRRA Agriculture Coordination office will approve of its use even beyond Bahr-El-Ghazal. Thank you. Henry Taban Agriculture Sector Head IAS - Kampala.

2

ACKNOWLEDGEMENT: I would like to extend my sincere heartfelt appreciation to the following resource persons who sacrificed to go and sit with me in Yei for several days to put bits and pieces together to formulate and develop this training curriculum. Mr. Thomas Bully

-

Horticultural production

Mr. Eliakima Kenyi

-

Agronomy

Mr. James Gbagbe Duku -

Agroforestry

Mr. Joseph Mwirigi

-

Agriculture extension and rural sociology

Mr. Emmanuel Dusman

-

Farm Management

3

1.

INTRODUCTION: This training curriculum is compiled to address the problem of lack of trained staff in Agriculture sector in Aweil East County in Bahr-El-Ghazal. The deficiency has resulted into poor coverage in Extension services and the consequences has added injury to continuous dependency on food handouts with little effort to create awareness on its danger. The course guidelines originate from the efforts of a seven men team facilitated by International Aid Sweden (IAS) and led by Henry Taban Solomon; the Agriculture Sector Head. During the curriculum development workshop in Yei, many reference books and notes were made available to substantiate the opinions of the technocrats in the workshop. The result is the production of this document. It has taken eight working days for the team to put the bits and pieces together to produce this curriculum. It is hoped that all will be transformed into a reality in order to alleviate the deficiency so mentioned earlier.

2.

TRAINING PROCEDURES: Course Objectives. i. To train grassroots community extension workers in basic and effective agricultural techniques. ii. Equip the community with trained agriculture workers who will (be committed) help them identify opportunities available for sustainable Agriculture. iii. To train Agricultural workers who will transform the community from the tradition on increased food production, to modern techniques that will improve food production. iv. To train trainees in modern food crop production and processing techniques and utilization of the products. v. To improve on the quality and coverage of extension services in the Region, in order to transform the community from relief dependency to their own food sufficiency and Reliance. vi. To enable the extension workers acquires knowledge and skills, which they, will disseminate to the community to improve their standard of living. vii. To make the extension workers become responsible and accountable to their communities. viii. To sensitise the extension workers to create awareness in the community, in order to appreciate and undertake farming as a business and not only cultural entity. ix. To create awareness for the other stakeholders e.g. local authorities about the existence of the training centre. x. To establish a data collection centre in collaboration with SRRA database in the region, for those other stakeholders who would like to use the information.

2.2

Training Duration: The Course duration is three months. And will run for a total of 400 active hours. Saturdays will be mostly utilised for trainees practicals in the field. Trainees are expected to arrive the training centre on the 1st of June and Graduate in August with certificates.

2.3

Selection Criteria: It is anticipated that the training centre would not only serve the community in Aweil East County but probably the entire region. Therefore trainees selection has a rationale on representation where possible. Chiefs, Administrative officials of the existing political strategies and SRRA shall be involved in the identification and selection process. However, academic qualification will be uniform to all areas. Upper primary is the

4

minimum academic requirement. And the lowest and highest age limits are 18 to 45 years respectively. Qualified men and women are all given equal opportunity for the training. (Reference on selection guidelines Annex 1). 2.4

ACIEK TRAINING CENTRE: This name originates from a Dinka dialect meaning; meaning ”Enlightenment’, which therefore implies that the centre is for enlightening the community. This is a multipurpose training centre for capacity building. Current Training programs are Bible training and Agricultural Extension Education which includes Ox-plough Training as well.

2.5

Responsibilities of the Agriculture sector during training:♦ To organise the training for 25 extension workers. ♦ Disseminate information to respective stakeholders regarding the training. ♦ Advertise intake of trainees through meetings, NGOs, SRRA etc. ♦ Accommodation/feed the trainees ♦ Recruit mostly competent Sudanese Nationals as trainers. ♦ Accommodate the trainers. ♦ Release funds for other expenses pertaining to the smooth running of the training. ♦ Ensure that English will be the language of instruction ♦ Liase with Relevant Authorities like SRRA Agriculture Coordination office on selection exercise, transportation and security of the trainees. ♦ Promote cordial relationship with the community in which the centre is established.

2.6

Responsibilities of the Authorities;- (SRRA Agriculture Co-ordination and SRRA County Secretary). ♦ Approve Nominees to be trained. ♦ Advise the management of the centre on cultural and traditional norms from violation. ♦ Liase with IAS on matters affecting the well being of the trainees and staff. ♦ Promote collaboration/co-ordination with NGOs and other institutions in the region with the objectives and management of the centre. ♦ Is/are responsible stakeholders. The County after few years will take over the management of the centre.

2.6

Responsibility of the community: ♦ Participate through the chiefs in the identification/selection of the nominees for training. ♦ Support trainees during and after training to implement the knowledge acquired at the centre. ♦ Monitor/report un-usual behaviour of trainee to the relevant authorities.

2.7

Methodology: As the trainers are well qualified they will be able to use their expertise to employ as many comprehensive-teaching methodologies as possible in order to facilitate those trainees with poor educational background. The following are a few teaching methods that will mainly be used in the centre. - Lectures/Brainstorming - O&A - Plenary/group discussions - Classroom and field demonstrations - Role plays/Drama 5

-

Case study Field/site visits Quiz/assessment tests.

2.7.1

Teaching aids: Visual: Video, posters, charts, life seedlings, seeds, tools/materials like marker pens and flip charts, white boards. Others:Samples for practicals in food technology.

2.7.2

Award of Certificates: Attendance certificates will be awarded to those who have successfully completed the duration of training without significant absenteeism. Any trainee who absent himself/herself for more than a week with or without permission will not be awarded a certificate. An end of course assessment examination will be given and although the award of the certificate is attendance, there will be grades to motivate the trainees to work hard. A transcript giving details of subjects attended against marks obtained will be attached to the certificates. Sample Marks 0 – 39% 40 – 49% 50 – 59% 60 – 79% 80 – 100%

-

Grades. Failed Pass (pass on Certificate) Good (Good pass) Very good (Credit) Excellent (Distinction).

2.8.3

Evaluation: The trainers and the course content will be evaluated at the end of the course period by the graduands. The evaluation report is important for improvement in future course deliverance.

2.8.4

Follow up: Follow up is a means of getting in touch with the trainees wherever they are deployed. Its for the centre to acquaint itself with the progress or challenges they face and how they could be given moral/other support. The management of this training package will design and develop a follow – up method to reach the trainees. Other useful means like work plans and contact information will be left by each trainee at the centre for an effective follow up.

2.8.5

Rules/Regulation: A set of rules and regulations have been formulated to safe guard the smooth execution of the training package. A copy will be given to each eligible trainee on arrival. One copy will be stuck on the notice board in the classroom for the consumption of those concern. A sample of these rules is on Annex II.

2.8.6

A course content: A comprehensive course content guide is produced to direct the training team. The following course codes have been created to make it easy for the trainees to remember his/her subject especially during assessment tests or exams.

6

1. 2. 3. 4. 5. 6. 7.

Extension Agronomy Nutrition Farm management Horticulture Agro-forestry Livestock Production

A A A A A A A

001 002 003 004 005 006 007

course content details Course Code 001 AGRICULTURE EXTENSION AND RURAL DEVELOPMENT. Objectives: To equip Agriculture trainees with knowledge and skills that will enable them to help farmers identify, analyse and deal with their production problems. Attitudes: The trainees will be able to appreciate the importance of Agriculture extension in rural development. Skills: To equip trainees with skills and techniques that will enable the rural community identify and address their own problems. S/NO 1

TOPIC INTRODUCTION

COURSE CONTENT 1.1. Agriculture Extension (Definition) 1.2. History of agriculture extension 1.3. Elements of agriculture extension 1.4. Importance of agriculture extension 1.5. Extension problems in developing countries. - Population problem - Inappropriate content - Lack of practical skills. - Management problems - Lack of supportive services

7

TIME 2 hours

2

AGRICULTURE EXTENSION AGENT

2.1. The role of Agriculture Extension Agent. 2.2. Extension agent as - a change agent - agriculture Advisor

4 hours

2.3 Selection and Selection techniques of Extension Agents. - Personal qualities - Professional qualities. 3 4

PRINCIPLES OF EXTENSION WORK EXTENSION METHODS

5

TEACHING AND LEARNING PROCESS

6

EXTENSION APPROACHES

3.1. Guidelines/Principles

2 hours

4.1. Sources of Extension knowledge. - Informal education - Formal education - Non formal education 4 hours 4.2 Formal Vs Non formal education 4.3 Initiating Change. - Establishing rapport - Winning the support of leaders - The problem identification approach - Building on the local culture - Choosing contact farmers. 5.1. The concept of Adult Education 5.2. Principles of Adult learning 5.3. Nature of learning 2 hours 5.4. Barriers to learning 5.5. Motivation to Adult learning 6.1. - Conventional extension approach. - Farmer to farmer approach 4 hrs - Contract farming approach 6.2 Roles of farmer promoters 6.3 Qualities of farmer’s promoters.

8

7

8

SOCIAL CHANGE

SOCIAL SYSTEMS AND ADOPTION

7.1. Adoption and Diffusion of innovations 7.2. Innovations: - Sources of innovations - Innovation characteristics affecting the rate of adoption. 7.3 Diffusion: 7.4 Adoption process. 7.5 Stages of adoption process. 7.6 Classification of social change - Immanent change - Contract change. 7.7 Barriers to social change. 7.8 Factors motivating people to accept a change. - Psychological factors - Sociological factors - Economic factors 7.9 Elements of social change - Stratification and mobility - conformity and deviant 8.1. social Stratification 8.2. Social Mobility - Horizontal mobility - Vertical mobility 8.3 Adaptors category - Innovators - Early adaptors - Early Majority - Late Majority - Laggards. 8.4 Characteristics of adoptors category 8.5 Steps in learning - innovation diffusion process - Awareness stage - Interest stage - Trial stage - Evaluation - Adoption/Rejection stage. 8.6 Collection of innovation/Diffusion process. - Stimulation - initiation - Legitimating - Decision to act - Rejection or adoption

9

5 hrs

3 hours

9

COMMUNITY PARTICIPATION IN RURAL DEVELOPMENT

9.1. Development (Definition) Initiating development in the village 9.2. -Self-help schemes and social clubs -The animation rural 9.3. Group Dynamics - Traditional African groups - Modern groups 9.4. Problems of groups. 9.5. Why Extension Agents use groups. ♦ Why extension Agents use groups ♦ Purpose of group formation ♦ Why individuals join in groups. 9.6 Group membership Behaviour - Dominator - Aggressor - Blocker - Self Confessor - Play boy

10

3 hours

10

POWER AND LEADERSHIP

10.1. Leader 10.2. Influence Sources of influence - Legitimacy of position - Charisma - Social Control 10.3. Types of power - Expert power - Reference power - Reward power.

3 hours

10.4 Leadership: Characteristics of leaders (a) A leader with an internal orientation. (b) A leader with external orientation (c) Follower (d) Aloof individual (e) Deviant 10.5 Types of leaders. ♦ Authoritarian ♦ Democratic ♦ Laizzer fair ♦ Autocratic

11

COMMUNICATION

10.6 Determination of leaders. Formal Vs. Informal Leaders 10.7 Selection of leaders. 10.8 General duties of a leader. 11.0. Communication Channels - Mass media - Extension agents and commercial firms - Personal contact with other farmers 11.1 Communication channels in innovation diffusion process.

11

4 hours

12

LEARNING PRACTICAL SKILLS

Total hours:

12.1. Extension Teaching methods. 12.2. Classification of extension teaching methods (a) Group methods - Result demonstration - Method demonstration (b) Mass method ♦ Posters ♦ Pamphlets etc (c) Individual methods. Home and Farm visits 12.3. Result Demonstration 12.4. Method Demonstration Theory Out reach program - Training and visits - Extension meetings

4 hours

38 hours 14 hours 8 hours 60 hours

NOTE: 1. 2.

Trainees shall be expected to be in attendance throughout the course. (CAT) Continuous Assessment tests shall be given within class sessions at the end of every month. These shall add up to 30% of the final exams. OUYTREEACH PROGRAM a) Training and visits (Home and Farm visits) Trainees shall carry out these practical endeavours in-groups. This will entail: (a) Choosing contact farmers (b) Giving agricultural advise to the contact farmers. This is aimed at enhancing their capability in disseminating agriculture information acquired in class. At the end of the practical session, trainees in their respective groups will be expected to write a report. This part shall add up to 10% of the final exams. b)

Extension meetings Students shall be expected to carry out extension meetings in groups. Extension meetings in the outreach program are aimed at measuring the capability of the trainees in the communication process. A prior arrangement to meet with the community and county leaders shall be made by the students. The training centre shall also write to notify the authority concerned about the program. Students shall be given various topics to choose; only one that they will base on, in their extension message. Assessment will be done on the sport. There will be a tutor to assess every group wherever it will be conducting the meeting. This will add up to 10% of the final exams. Reference: Agriculture extension in developing countries- by M.E Adams 12

REQUIREMENTS: - Manila papers - Permanent marker pens - White board markers and White board

course code 002 AGRONOMY TOPIC:

CROP PRODUCTION.

Knowledge:

(a) To make trainees to understand the importance of priciples of crop production and their application.

Attitude:

(b)

Skill:

(c) Equip the trainees with techniques of land preparation and their practicals and management.

Trainees will be able to appreciate the content of the subject.

S/NO

TOPICS

CONTENT

1

Introduction of Agriculture

1.1. Definition of Agriculture 1.2. Importance of Agriculture. 1.3. Problems facing Agriculture. 1.4. Systems and types of farming in Southern Sudan 2.1 Definition of soil 2.2 Formation of soils 2.3 Factors influencing soil formation 2.4 Soil profile 2.5 Soil texture, structure and soil classification. 2.6 Soil sampling 3.1 Definition of a seed 3.2 Seed bed preparation 3.3 Reasons for preparing seed bed 3.4 Methods of preparing seed bed 3.5 Advantages and disadvantages of mechanical land preparation 4.1 Planting depth 4.2 Mono cropping versus inter cropping 4.3 Row planting verses boad casting 4.5 Thinning

2

3

4

Soils

Field Practices

Planting and Sowing

DURATION (HRS)

13

2 hours

2 hours

3 hours

4 hours

field

4.6 Gapping 4.7 Planting time 5

6 7

8

9

Climatic features

Principles of Vegetative propagation Weeds and Control

Pests and Diseases control

Major field crops

10

Grass and Fodder

11

Storage

12

Post Harvest

5.1 Rains 5.2 Rehability of rains in Southern Sudan 5.3 Negative and positive effects of erosion, storm damage 5.4 Temperature 5.5 Altitude 5.6 Light 6.1 Seed 6.2 Vegetative 6.3 Factors affecting cuttings and laying 7.1 Importance of weeds 7.2 Effects of weeds 7.3 Level of quality products 7.4 Lower quality pastures 7.5 Increase in cost production 7.6 Poisonous 7.7 Harbour of pest and diseases 7.8 Irrigation and navigation blockage. 8.1 Common weeds 8.2 Weed control methods 8.3 Cultural weed control 8.4 Mechanical weed control 8.5 Biological weed control. 9.1 Cereals e.g. sorghum,maize, bult-rice, rice, millit etc. 9.2 Oil crops e.g groundnuts, simsim, sun-flower etc. 9.3 Legume crops e.g peas, beans, soya beans, bambara mit etc. 9.4 Root crops e.g. cassava, yams, potatoes etc. 10.1 Introduction 10.2 Grass land management. 10.3 Important grasses and legumes 11.1 Types of storage 11.2 Factors affecting food crop storage. 11.3 Control meansures on storage facility (cultural methods). 11.4 Control of grain storage. 11.5 Storage hygiene 12.1 Drying 12.2 Moisture content 12.3 Storage 12.4 Pests and diseases

14

3 hours

2 hours

2 hours

4 hours

8 hours

2 hours

5 hours

2 hours

PRACTICALS S/NO 1

2 3

4

TOPICS Soils

Seed Seed bed preparation Planting/sowing

5 6

Erosion Vegetative plants

7

Weeds

8

Major crops

9 10

Grasses Storage

11

Harvesting

S/NO 1 2 3 4 5 6 7 8

CONTENT 1.1. Identification of soils 1.2. Collection of different soils 1.3. Soil sampling 1.4. Structures 2.1 Identification of different seeds 3.1 Clearance 3.2 Digging 3.3 Harrowing 3.4 Measurement 4.1 Planting 4.2 Thining 4.3 ¨Gapping 5.1 Different types of erosions 6.1 Stalks 6.2 Cuttings 7.1 Different weeds 7.2 Pests and disease control 8.1 Identification of crops 8.2 Cereals 8.3 Oils 8.4 Roots 9.1 Different grass Legumes, cereals 10.1 Local stores 10.2 Improved stores 11.1 Drying and time 11.2 Measuring moisture 11.3 Control of pests and diseases 11.4 Harvesting methods

DURATION 4 hours

1 Hour 4 hours 4 hours 2 hours 1 hour 2 hours 2 hours 2 hours 4 hours 5 hours

EQUIPMENT REQUIREMENTS FOR PRACTICALS. ITEM QUANTITY COST (Ushs) Hoes 26 65,000 Rakes 10 50,000 Wheel borrows 02 110,000 Shovels 05 25,000 Pangas 02 5,000 Sisal -roll 26 10,000 Fork - hoes 05 25,000 Exercise books 200 90,000 TOTAL 276 380,000

15

Course code 003 HUMAN NUTRITION: Objectives: Trainees to understand the importance of nutritional implications in human diet. Attitudes: Trainees to appreciate the content of nutrition. Skills: Trainees to be equiped with skills for identification of different types of foods and their preparetion and identification of balanced diet difficiency symbol/diseases. 1

2

3

INTRODUCTION

PROMOTION OF NUTRITION

SOCIAL AND CULTURAL FACTORS IN NUTRITION

1.1 NUTRITION (Definition) 1.2 Factors influencing nutritional status. 1.3 NUTRIENTS 1.4 Types of nutrition and their uses. 1.5 Using nutrients to produce energy. 1.6 Uses of nutritients in body production against diseases. 1.7 CARBOHYDRATES. ♦ Fats ♦ Proteins ♦ Vitamins ♦ Water 2.1. TYPES OF FOOD. 2.2. Nutrients in (a) Vegetables (b) Fruits (c) Foods from animals (d) Oils and Fats (e) Different kinds of milk (f) Sugar and sugery foods. 3.1. Food habits and their origin

6 hours

4 hours

4 hours 3.2 Nutritional advantages of traditional food habits. 16

4

5

6

3.3 Food Taboos. 4.1. MALNUTRITION 4.2. Symptoms of Maltrition 4.3 Kwashaiorkor - Symtoms - Effects - Treatment

NUTRITIONAL PROBLEMS

FOOD CONITAMINATION

FOOD PRODUCTION

Theory Practicals TOTAL

4 hours

DIABETS - Symptoms - Effcts - Treatment/control. 5.1. BACTERIA (Definition) 5.2. Food Bacteria 5.3. Food and Water contamination 5.4. Keeping food clean 5.5. Making bitter cassave taste to eat 6.1 Measures to be taken in food production. 6.2. PRACTICALS Methods of food production: - Steaming - Grilling - Stewing - Dip frying - Shallow frying - Seasoning

7 hours

23 hours 7 hours 30 HOURS FOOD AND MATERIAL REQUIREMENTS. QTY COST/UNIT TOTAL COST (Ksh) (Ksh) Potatoes 5 kgs 150 Cooking Oil 10 Litres 800 Salt 2 kg 40 Sugar 10 kg 100 ITEMS

FOOD

5 hours

Eggs Baking power Yeast Wheat flour Maize flour Rice Sorghum

2 trays 3 pcs 2 pcs 10 kg 10 kg 5 kg 10 kg

200 20 25 25 100 60

Cassava Onion/Galics

open 5 kg

200

Leafy vegetables

local

17

REMARKS

Local market

400 60 100 500 300 500 600 local purcahse 1000 local pruchase 300 local

Carrots Green grains Beans Cow peas Blue band Milk powder Tea Tea strainers UNTENSILS Deep frying pan Shallow frying pan Certlery Serving spoon Table knives

5 kg 5 kg 5 kg 5 kg 2 kg 2 kg 2 kg

60 60 60 60 1000 1000 -

2 pcs 1 pc 1 pc 1 set 1 pcs 2 pcs

-

purchase 300 300 300 300 200 2000 500 local purchase 100 1000 500 500 200 200

Course code 004 FARM MANAGEMENT. Objectives: To impart knowledge and skills to the trainees so as to enable them assist the rural community solve their agricultural resource management. Attitude: Trainers will appreciate the importance of farm management in the rural economy. Skills: To equip trainees with skilss and knowledge that will enable the rural community make proper use of their land resource. S/NO 1

TOPICS INTRODUCTION

2

FARM PLANNING

CONTENT 1.1 Definition 1.2 Different homesteads in Northern Bahr-el- Ghazal 2.1 Selection of suitable farm sites 2.2 Farm layout and Designs. 2.3 Farm Calendar 2.4 Farm inputs plan - Labour - Seeds - Farm tools 2.5 Practicals (site visit)

18

TIME 2 hours

2 hours

3

MEASUREMENTS

4

AGRICULTURE SYSTEMS

5

FARM TOOLS, MACHINERY AND STRUCTURES

6

FARM RECORDS, ACCOUNTS AND STORE PROCEDURES

7

AGRICULTURE ECONOMICS

8

LAND TENURE

9

COST OF PRODUCTION

3.1 Setting a straight line and a right angle. 3.2 Farm area measurement and area culculations. 3.3 Culculations of Labout cost in relation to field area. 4.1 Shifting , rotation, momocropping continuous cropping, mixed cropping, mixed farming, bush fallowing. 5.1 Farm implements. -----------------Use and care ------------------------5.2 Appropriate machines -------------5.3 Farm structures - Fence ---------------------- Animal shelters -----------etc. 6.1 Importance of keeping farm records, accounts and procedures. 6.2 Farm records 6.3 Financial Documents and books. - Invoices, receipts, payment vouchers, delivery notes, purchase order. - Ledger books, cash books and inventories. 6.4 Store procedures: - Requisition slips - Issue slips - Receipt slip - Delivery note (way bills) - Stock ledger/stock cards 7.1 Definition 7.2 Factors of production - Land, labour, capital and management. 7.3 Economic importance of Agriculture in Southern Sudan. 7.4 Agriculture as a source of foreign currency for essential imports. 7.5 Agriculture as a source of income to the farmer. - Provision of food, shelter, clothing, drugs, fuel etc. 8.1 Traditional land tenure. 8.2 Present law 9.1 Inputs in production 9.2 Outputs - Gross margin/profit …………..

19

3 hours

2 hours 3 hours

4 hours

2 hours

4 hours

2 hours 2 hours

10

MARKETING

10.1

10.2

10.3

Definitions: Market Marketing

3 hours

Supply and Demand and Prices. - The law of supply and demand Transport and Distribution: - Stores - Processing - Grading - Packaging

course code 005 HORTICULTURE. OBJECTIVES Knowledge:

To help the trainees understand social, economic and nutritious values of horticultural crops.

Attitudes:

The trainees will be able to appreciate the importance of modern production techniques, and utilisation of garden and orchard products.

Skills:

The trainees will be equipped with modern applicable techniques of Orchard and garden establishment, management, processing and utilisation.

S/NO 1.0

TOPIC HORTICULTURE (FRUITS AND VEGETABLE PRODUCTION)

CONTENT 1.1. Introduction 1.2.

What is Horticulture?

1.3.

Principles of Horticulture

TIME

2 hours 1.4. 2.0

SITE SELECTION OF FRUITS AND VEGETABLE

Parts of Horticulture (a) Fruits (b) Vegetables SITE SELECTION 2.1 Soil Fertility 2.2 Topography 2.3 Protection 20

2 hours

3.0

Maintenance of soil Fertility

2.4 Water Point 3.1 Farming and formation of soil fertility. 3.2 Manure

3 hours

3.3 Compost 3.4 Rotation 4.0

NURSERY RAISING

4.1 Site selection. 4.2 Nursery seed bed preparation. 4.3 Nursery sowing 4 hours 4.4 Types of Beds. (a) Raised bed (b) Sunked bed (c) Ridges

5.0

CULTURAL PRACTICES

4.5 Care after sowing. TRANSPLANTING 5.1 Time for transplanting 5.2 Transplanting techniques (a) Spacing (b) Watering

4 hours

5.3 Care (a) Watering (b) Desuckering (c) Mulching (d) Staking 6.0

HARVEST

Harvesting 7.1 Time 7.2 Charateristics 2 hours 7.3 Harvesting methods 7.4 Marketing 7.5 Processing

7.0

COMMON TYPES OF

Tomatoes 21

Cucumber

VEGETABLES

Okra Onion Water melon Pumpkin Jew melon Kale Peas Pegion peas Amarathus

6 hours

FRUITS TREE 1.0

PROPAGATION

METHOD 1.1 By seed 1.2 Vegetative 1.2.1 1.2.2

Grafting Budding

And their advantages and disadvantages 1.3 SELECTION OF PLANT MATERIAL.

2.0

3.0

LAND PREPARATION AND TRANSPLANTING

GENERAL ORCHARD MANAGEMENT

1.3.1 Selection of scion 1.3.2 Selection of root stock 2.4 Seed Extraction 2.4.1 Characteristics of parent plant 2.4.2 Characteristics of the fruit 2.4.3 Extraction 2.4.4 Processing and storage 2.1 Explanation 2.1.1 Land preparation 2.1.2 Transplanting techniques 2.2.Watering 3.1 Weeding

5 hours

3 hours

3.2 Mulching 3.3. De-suckering 3.5 Cover crops 22

4 hours

3.6 Pest, disease and control 3.7 Harvesting techniques. 3.8 Marketing

PRACTICES 1

2

SEED BED PREPARATION

NURSERY RAISING

3

TRANSPLANTING

4

CULTURAL PRACTICES

5

6

FRUIT TREE PROPAGATION

SOIL FERTILITY MAINTENANCE

1.1. Clearance 1.2. Digging 1.3. Harrowing 1.4. Levelling 2.1. Sowing techniques 2.2. Watering 2.3. Mulching 2.4. Shade 2.5. Nursery bed care 3.1. Transplanting techniques 3.2. Care 4.1. Watering 4.2 Mulching 4.3 De-suckering 4.4 Staking 4.5 Weeding 4.6 Pest and disease control 4.7 Harvesting techniques 4.8 Processing 5.1. Seed selection 5.2. Grafting 5.3. Budding 5.4. Seedling care 5.5. Transplanting and its techniques 6.1. Compost 6.2. Manure 6.3 Rotation calendar

8 hours

2 hours 2 hours

5 hours

3 hours

5

TIME ALLOCATION Theory Practicals TOTAL

34 hrs 24 hrs 60 hrs PRACTICAL REQUIREMENTS

S/NO.

ITEM

QUANTITY

23

COST

hours

1

2

TOOLS ♦ Hoe ♦ Panga ♦ Water can ♦ Wheel barrow ♦ Fork hoe ♦ Rake ♦ Hand fork ♦ Fork ♦ Budding/Grafting Knife ♦ Shovels SEEDS ♦ Okra ♦ Onion ♦ Jew melon ♦ Water melon ♦ Cucumber ♦ Pumpkin ♦ Amaranthus ♦ Kales ♦ Cabbage ♦ Carrot TOTAL

25 25 5 2 10 25 25 10 3 5

4 kg 2 kg 2 kg 2 kg 1 kg 1 kg 1 kg 2 kg 1 kg 3 kg 1 kg 20 KG

24

Course code 006 AGROFORESTRY. Objectives. To equip the trainees with knowledge and practical skills that will enable them to assist farmers to incorporate trees planting in crop production. Attitude: The trainees will be able to appreciate the content of the subject. Skills: To equip the trainees with skills and techniques that will assist the rural community plant crops together with trees that are of economic importance to their daily life. S/NO 1

TOPIC/SUBJECT CONTENT Agro-forestry. 1.1. Introduction 1.2 What is Agro-forestry?. 1.3 Definition of key items 1.3.1 Agro-forestry practices 1.3.2 Agro-forestry Systems 1.4 Importance of agro-forestry on social and economic aspects.

2

Useful (Multipurpose) agro-forestry trees

3

Nursery planning, design, layout and management

TIME HOURS 3 hours

1.2. Characteristics of agro-forestry trees 1.3. Benefits/uses to man and livestock. 4 hours 1.4. Indigenous and exotic agro-forestry trees - the identification. 3.1. Nursery planning 3.1.1. Nursery site selection 3.1.2. Seed collection, extraction and storage. 3.1.3 Nursery design and layout. 4 hours 3.1.4. Sowing of seeds, peregrination treatment 3.2 Nursery management 3.2.1 Tending operations: Not pruning, 25

3.3. 3.3.1 3.3.2

4

Agro-forestry systems

5

Agro-forestry for the control of soil erosion

6

7

8

Agro-forestry for maintenance of soil fertility

Agro-forestry and soil water management

Environmental protection

hardening Preparation of seed beds, preGermination treatment and sowing.

6 hours

Preparation of seedbeds, pregermination treatment and sowing. Pricking -out (potting) of seedlings prior to filling of seedling pots.

4.1. Types of Agro-forestry systems. 4.2. Establishment and management of 4 hours agro-forestry systems. 4.3. Advantages of agro-forestry systems to the traditional methods of farming. 5.1. Agro-forestry practices for erosion 4 hours Control. 5.2. Practical 5.2.1. Trees/Shrubs check soil erosion 6.1. Soil fertility and land degradation. 6.2. Maintaining/improving soil fertility by use of organic matter. 6.3 Composting 6.3.1. Methods of composting - Pile method - Pit method 6.4 Effects of trees on soils. 6.5 Functions of trees and shrubs in soil and water conservation: - Supplementary use - Direct use. 6.6 Practical 6.6.1 Compost making (pit and pile) methods. 6.6.2 How to use compost. 7.1. The role of roots to tap sources of water (avail water to animal (crop). 7.2. Tree -crop combination can achieve higher water utilization. 7.3. Trees can increase water availability to crops. 8.1. Afforestation 8.1.1. Woodlot establishment - Communal - Individual 8.2. Peafforestation 8.2.1. Planting trees on - Degraded lands (deforested areas) 26

2 hours

5 hours

4 hours

4 hours

2 hours

Denuded hill tops Along river/stream banks. 8.3 Fuel saving devices 8.3.1. Mudstone construction and use 8.4. Methods of cooking 8.5. Practicals 8.5.1. Construction and use of mudstones 8.5.2. Comparison in timing - Three stones and mud-stove - Covered and uncovered looking/boiling of water. - Cooking in the open and sheltered places - Cooking/boiling soaked and dry beans or maize. 9.1. At the end of June 9.2. In the middle of July 9.3. At the end of July 9.4. IN the middle of August -

9

Assessment Tests

4 hours

1 1 1 1

Time Allocation: -

Theory Group discussion Role play Brainstorming

-

18 hours

-

12 hours

-

Practicals Assessment Tests

-

20 hours

-

50 HOURS

TOTAL

Nursery/Afforestation Material requirement. S/NO

ITEM

QTY

COST/UNIT

1

Tree seeds (Assorted) Wheel barrow Knap-sack sprayer Potholing tubings/Pots Hoes Rakes Axes Watering cans Tape measure (50

100 kgs

4,000@

2 Pcs 2 Pcs

50,000@ 80,000 @

100,000 160,000

4,000@ 5,000@ 4,000@ 15,000@ 30,000@

20,000 25,000 20,000 75,000 60,000

2 3 4 5 6 7 8 9

TOTAL REMARK COST 400,000

20,000 Pcs 20 Pcs 5 Pcs 5 Pcs 5 Pcs 2 Pcs 27

10 11 12 13 14 15 16 17 18 19 20 21

m) Spades/Shovels Bared wires U-nails Nails 4” +3” Clawed hammers Saucepans (with lids) Buckets (Plastic) Basins Nylon rope Machetes (pangas) Jerry cans (20 litres) Water mugs Chemical Marshal suscon Fencing poles (wood)

3 Pcs 4 Rolls 10 Kg 5 Kgs 3 Pcs 3 Pcs

15,000@ 50,000@ 2,000@ 2,000@ 12,000@ 6,000@

45,000 200,000 20,000 10,000 36,000 18,000

3 Pcs 3 Pcs 2 Rolls 5 Pcs

3,000@ 2,000@ 20,000@ 4,000@

9,000 6,000 40,000 20,000

5 Pcs

4,000@

20,000

3 Pcs 30 Kg

1,500@ -

300 Pcs

500@

28

4,500 40,000 Control termites 150,000

Course code 007: LIVESTOCK PRODUCTION Objectives Knowledge: To trainees so that as extension workers, they can assist small scale farmers in the introduction and productive Husbandary of animals. Attitude: Trainees to appreciate the incorporation of livestock husbandary in crop production. Skills: Trainees will be equiped with skills on how to identify livestock feeds, constuents of a balanced ration , selection of suitable breeding stock and control of pests and diseases. S/No. 1

2

3

Topic Animal Husbandry

ANATOMY

NUTRITION

Content INTRODUCTION: 1.1. Definition of livestock production Husbandry and its importance 1.2. Types of animals in the region. 1.3. Animal distribution in the Region 1.4. Problems of keeping animals) or factors affecting animal production Alimentary Canal 2.1. Types of alimentary canals 2.1.1 Ruminant 2.1.2 Non-Ruminant 2.2. Food intake 2.2.1 Digestion 2.2.2 Observation 2.2.3 Assimilation 2.2.4 Excretion 2.2.5 Diagram 3.1.1 Nutrition in animals 3.1.2 Types of foods 3.1.3 Abalance ration 3.2 Pasture 29

Time

2 hours

4 hours

3 hours

3.2.1

4

5

6

7

8 1

2

Explanation of pasture and types of pasture 3.2.2 Composition and Evaluation 3.2.3 Suitable available feed stuffs 3.3. Basic Ration formulation 3.3.1 Cattle 3.3.2 Sheep 3.3.3 Goats 3.3.4 Others in Locality. MANAGEMENT 4.1 Importance of management CARE 4.2 Suitable management 4.2.1. Feeding 4.2.2. Housing BREEDING 5.1. Selection creteria MANAGEMENT 5.2. Mating 5.3. Gestation 5.4. Birth 5.5. Weaning 5.6. Pest and disease control (issolation). 5.7. Livestock records ANIMAL Introduction to: HEALTH 6.1. Characteristics of health 6.2. Disease 6.3. Definition of disease 6.4 Causes of diesease 6.5 Symptoms of diseases 6.6 Treatment and control 6.7 Parasites 6.7.1. Internal 6.7.2. External ANIMAL 7.1. Introduction PRODUCTS Types of products 7.1.1 Primary products 7.1.2 Secondary products 7.1.3 Their importance 7.1.4 Importance of by-products External Parts of an 1.1 Physical introduction to animal 1.1.1 Cattle 1.1.2 Goal 1.1.3 Sheep 1.1.4 Poutry Anatomy 2: Introduction: Physical organs 2.1. Alimentary 2.2. Digestive 2.3. Reproductive

30

2 hours

2 hours

4 hours

2 hours

4 hours

3 hours

3

Animal Handling

4

Milking

Time Allocation Theory Practicals TOTAL

Introduction: 3.1. Milking procedures: 3.2. Rope 3.3. Construction of crash 4.1. Animal 4.2 Milking untensils 4.3. Milking techniques 4.5. Check for mastitis

4 hours

19 hours 11 hours 30 hours

PRACTICALS S/NO 1

2 3

4

TOPICS Soils

Seed Seed bed preparation Planting/sowing

5 6

Erosion Vegetative plants

7

Weeds

8

Major crops

9 10

Grasses Storage

11

Harvesting

CONTENT 1.5. Identification of soils 1.6. Collection of different soils 1.7. Soil sampling 1.8. Structures 2.1 Identification of different seeds 3.1 Clearance 3.2 Digging 3.3 Harrowing 3.4 Measurement 4.4 Planting 4.5 Thining 4.6 ¨Gapping 5.1 Different types of erosions 6.1 Stalks 6.2 Cuttings 7.1 Different weeds 7.2 Pests and disease control 8.1 Identification of crops 8.2 Cereals 8.3 Oils 8.4 Roots 9.1 Different grass Legumes, cereals 10.1 Local stores 10.2 Improved stores 11.1 Drying and time 11.2 Measuring moisture 11.3 Control of pests and diseases 11.4 Harvesting methods

31

DURATION 4 hours

1 Hour 4 hours 4 hours 2 hours 1 hour 2 hours 2 hours 2 hours 4 hours 5 hours

RESOURCES/BUDGET. For the training to succeed, there must be financial implications. The adhoc training committee presented a list of materials and other financial requirements which are found in Annex iv.

3.

APPENDICIES Annex I: Selection Criteria. 1. Trainees shall be selected from the grassroots, at Boma level. 2.

Boma Administrators and chiefs should form the nomination team.

3.

Boma Administrators, chiefs and other organised bodies will identify suitable candidates, at least 5 per county for an interview at county level.

4.

selection interview will be conducted by SRRA at county level.

5.

Successful candidates shall be sent with an official letter from the county authority to the training centre introducing the trainees.

6.

Each county authority will organise to and for transport of the successful candidates to the centre not later than the date mentioned respectively.

7.

English is the medium for instruction, therefore successful candidates must have understanding of English.

8.

Eligible candidates must have completed or attained upper primary standard.

9.

Minimum and maximum age requirements is 18 – 45 respectively.

32

ACIEK AGRICULTURE TRAINING CENTRE Akuem - ( Aweil East county) Rules and Regulations 1.

2.

3.

Academic Studies: (i) All trainees must respect all the regulations of the school and instructor. (ii)

All trainees must be punctual in attending classes, practicals and examination.

(iii)

All trainees must take special care of the training materials (that is) books, desk, chairs etc.

(iv)

Trainees should respect each other.

(v)

Trainees are expected to co-operate with the instructors and other staff.

(vi)

All trainees must complete their assignments within given time.

Residence: (i) Trainees must take proper care of furniture, bedding and other property of the school in their residence. (ii)

No trainee should leave the school at any time without permission from the school Administration.

(iii)

All lights must be put off at 10:00 pm.

(iv)

Trainees must keep their dormitories, toilets, bathrooms and the surroundings clean.

Feeding: (i) All trainees to know and observe time of meals. The school will not cater for those who miss meals at scheduled time. 33

(ii)

No food should be given to visitors by trainees without prior permission form the instructor.

(iii)

Special food will be provided only if the trainees concern produces medical document from recognised medical practitioner.

(iv)

All types of meals should be taken in the dinning hall.

(v)

Use available water economically especially drinking water.

(vi)

Any problem (s) related to food must be reported immediately to the instructor on duty.

(vii)

All trainees must conduct themselves decently in the dinning hall.

(viii) Only the student in the food committee is allowed to the kitchen. 4.

Security/socialisation: (i) No trainee is allowed to carry any weapon in the dormitory or school premises. (ii)

Acts such as fights, drunkard ness, strikes, rumour mongering, are forbidden.

(iii)

No trainee is allowed to entertain any visitor in the school premises without the knowledge of Master on duty.

(iv)

No smoking in the classroom, dinning hall or in the dormitories. No disturbances e.g. playing music, shouting, talking loudly etc while others are studying.

(v)

Trainees are no allowed to enter the instructor’s house for any reasons.

(vi)

Trainees must respect all the workers within and around the school premises.

(vii)

Entertainments will be provided from time to time and trainees are expected to conduct themselves decently on such occasions. I ----------------------------------------------------, having read all the rules governing this Training School, I promise that I will not break any of them and incase I violate any of the above rules or regulations, I shall be subjected to the School penalties. Signature: ------------------------------

34

Date: --------------------

Annex 3:

REFERENCE. A

1.

AAH (2001) training Curriculum: For Community Based Extension workers. AAH

2.

(1999) Curriculum for training of production and environmental production committees: Module one. Moyo Food and Income security project.

3.

Agusiobo O.N (1984) vegetable gardening MACMILLAN EDUCATION.

4.

Dugues H. and Leener P. (1989) land and life: African Gardens and Orchards. Macmillan Publishers.

5.

F.A.O (1997) Agriculture, Food and Nutrition a resource book for teachers of Agriculture, FAO Rome, 1997.

6.

GAAAND SRRA – Community Agricultural extension workers. Field hand book. Torit county – Eastern Equatoria GAA/SRRA.

7.

IIRR (1998) sustainable Agriculture Extension manual: For Eastern and Southern Africa.

8.

Lawrence 0.0 (2000) training notes: For CRS Sudan. Community Agricultural Extension Agents.

9.

MEL N. (1984) Yei Agricultural training centre, Draft ERAP. Regional Ministry of Agriculture and Natural Resources, Juba.

10.

Ngungu D. et al (1978) East Africa Agriculture. Machimillan Education Ltd.

11.

Sharland R.W (1993) Extension Assistant Training manual: For Mundri District.

35

REFRENCE: B Reference For Further Readings. 1.

Rocheleau, D; et at, 1988 Agro-forestry in Dry Land Africa ICRAF, Nairobi.

2.

IIRR, 1998 Sustainable Agriculture Extension Manual for Eastern and Southern Africa. IIRR, Nairobi.

3.

Young, Anthony, 1997 Agro-forestry for soil management, 2nd Edition. Cab, International, in association with ICRAF, Wallington.

4.

Agro-forestry seed circular, AFSICH, Number 3, March 1993

5.

Agro-forestry for Today, ICRAF, Volume 5, Number 1 January – March, 1993.

6.

Young, Anthony, 1997 Agro-forestry for soil conversation Cab, International, in association with ICRAF, Wallington

7.

Ngugi, D.N, et al, 1978 East African Agriculture, 3rd Edition. Macmillan Education Ltd, London.

36

Annex 4: Budget. S/No

Description

Unit

Qty

A

1. Sugar 2. Tea leaves 3. Sorghum flour 4. & Maize 5. Rice 6. Beans/Peas 7. Oil 8. Fish 9. Meat 10. Vegetables (assorted) 11. Onions 12. Groundnuts

Bags Carton Bags Sacks Bags Carton Kg Kg Lumpsome Kg Bags

5 1 6 12 6 4 2 24 24

Ksh cost @ unit 5,000 40 1250 1000 3000 800 1800 200 100

45 3

200 2500

A1

B

SUB-TOTAL Supplies 1. Washing soap 2. Toilet soap 3. Dettol SUN-TOTAL Agricultural practical protective wear 1. Gum boots

Total Remarks 30,000 26,000 7,500 12,000 18,000 32,000 36,000 4,800 2,400 2,000 9,000 7,500

102,600 carton bales Doz

6 1 1

800 499 2400

4,800 400 2,400 7,600

Pairs

30

800

2,400

37

Lp Lp LP Lp Lp Lp Ki Lp Lp Lp Lp Lp

B1

2. Over ralls 3. Dust coats 4. Rain coats SUB-TOTAL Training aid 1. White board 2. Seedlings 3. Marker pens 4. Exercise books 5. Pens 6. Pencils 7. Rubbers 8. Rullers 9. Dust baord 10. File folders 11. A4 Note books 12. Fullscap 13. Photocopiers 14. Printers 15. Printing papers 16. Photocopying 17. Castlages 18. Sharpeners 19. Correcting fluid

Pairs Pairs Pairs

25 5 30

Pcs Kg Pkt Cartons Pkts Doz Pkts Doz Pcs Pcs Pcs Reams Pcs Pcs Reams Pcs Pcs Pcs Tubes

1 100 6 2 3 5 1 3 15 30 15 5 1 1 2 5 2 25 2

SUB-TOTAL Grand total

1000 500 1000 17500 200 450 2880 400 120 288 120 50 30 100 500 150,00 16,000 500 500 2000 3 50 A A1 B B2

5% Contigency GRAND TOTAL Key Lp - Local Purchase

38

2,500 2,500 30,000 81,500 17500 20,000 2,700 5,760 1,200 1,200 288 360 750 900 1,500 2,500 150,000 16,000 1000 2,500 4,000 75 100 227,733 102600 7,600 81,500 227,733 419,433 20,972 440,405