Estimating Farm inputs & Labor requirements
Specific instructions:
1. Visit vegetable farm area near your school or home.
2. Get the following data
3. Present tour data in a tabular form
a. Area
b. Crop
c. Age of crop
d. Planting distance between furrows and between the hills
e. Number of plants
f. Number of workers who prepared the land
g. Number of days consumed in preparing the area
h. Amount of salary given to each worker during land preparation
i. Numbers of workers planted the area
j. Number of days consumed in planting the area
k. Amount of salary paid in planting the area
l. Numbers of workers who fertilized the area from planting up to the date of this survey
m. Quantity of fertilizer used for planting
n. Amount of salary paid in applying fertilizer up to the date of this survey
o. Quantity of to be used after the survey write the final harvesting
p. Numbers of workers required to perform fertilization after the survey until the final harvesting
q. Amount of salary needed for fertilizer application after this survey until final harvesting
r. Estimated irrigation expenses for planting up to last harvest
s. Estimated worker hired to perform irrigation from planting to last harvest
t. Estimated number of days for spraying insecticides
u. Estimated numbers of workers for spraying insecticide
v. Estimated cost of insecticides use for spraying
w. Workers salary during insecticide praying
x. Estimated number of weeding operation
y. Estimated number of workers needed in weeding
z. Workers salary during weeding
aa. Estimated harvesting period
bb. Estimated number of workers
Answers
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In its broadest definition, the term vegetable refers to any type of plant life or plant product; in its narrower connotation, as used in this article, it refers to the fresh, edible section of a herbaceous plant consumed in either raw or cooked form. The edible section might be a root, like a rutabaga, beet, carrot, or sweet potato; a tuber or storage stem, like potato and taro; or the stem, like asparagus and kohlrabi. a bud, such as brussels sprouts; a bulb, such as onion and garlic; a petiole or leafstalk, such as celery and rhubarb; a leaf, such as cabbage, lettuce, parsley, spinach, and chive; an immature bloom, such as cauliflower, broccoli, and artichoke; and a seed, such as peas and lima beans.
12
14
05
08
07
45
23
02
66
34
57
32
15
11