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 Socio-economic 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 TabanAgriculture Sector HeadIAS - Kampala.

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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

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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

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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- Case study- Field/site visits

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- 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.

SampleMarks Grades.0 – 39% - Failed40 – 49% - Pass (pass on Certificate)50 – 59% - Good (Good pass)60 – 79% - Very good (Credit)80 – 100% - 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.

1. Extension A 001

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2. Agronomy A 0023. Nutrition A 0034. Farm management A 0045. Horticulture A 0056. Agro-forestry A 0067. Livestock Production A 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 TOPIC COURSE CONTENT TIME1 INTRODUCTION 1.1. Agriculture Extension (Definition)

1.2. History of agriculture extension1.3. Elements of agriculture extension1.4. Importance of agriculture extension1.5. Extension problems in developing

countries.- Population problem- Inappropriate content- Lack of practical skills.- Management problems- Lack of supportive services

2 hours

2 AGRICULTURE EXTENSION AGENT

2.1. The role of Agriculture Extension Agent.2.2. Extension agent as

- a change agent- agriculture Advisor

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

4 hours

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3 PRINCIPLES OF EXTENSION WORK

3.1. Guidelines/Principles 2 hours

4 EXTENSION METHODS

4.1. Sources of Extension knowledge.- Informal education- Formal education- Non formal education

4.2 Formal Vs Non formal education4.3 Initiating Change.

- Establishing rapport- Winning the support of leaders- The problem identification

approach- Building on the local culture- Choosing contact farmers.

4 hours

5 TEACHING AND LEARNING PROCESS

5.1. The concept of Adult Education5.2. Principles of Adult learning5.3. Nature of learning5.4. Barriers to learning5.5. Motivation to Adult learning

2 hours

6 EXTENSION APPROACHES

6.1. - Conventional extension approach.- Farmer to farmer approach- Contract farming approach

6.2 Roles of farmer promoters6.3 Qualities of farmer’s promoters.

4 hrs

7 SOCIAL CHANGE 7.1. Adoption and Diffusion of innovations7.2. 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

5 hrs

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8 SOCIAL SYSTEMS AND ADOPTION

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

3 hours

9 COMMUNITY PARTICIPATION IN RURAL DEVELOPMENT

9.1. Development (Definition) Initiating development in the village9.2. -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

3 hours

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10 POWER AND LEADERSHIP

10.1. Leader10.2. Influence

Sources of influence- Legitimacy of position- Charisma- Social Control

10.3. Types of power- Expert power- Reference power- Reward power.

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

10.6 Determination of leaders. Formal Vs. Informal Leaders 10.7 Selection of leaders.10.8 General duties of a leader.

3 hours

11 COMMUNICATION 11.0. Communication Channels- Mass media- Extension agents and

commercial firms- Personal contact with other

farmers11.1 Communication channels in

innovation diffusion process.

4 hours

12 LEARNING PRACTICAL SKILLS

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 Demonstration12.4. Method Demonstration

4 hours

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Total hours: Theory 38 hoursOut reach program- Training and visits 14 hours- Extension meetings 8 hours

60 hoursNOTE:

1. Trainees shall be expected to be in attendance throughout the course.2. (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 meetingsStudents 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

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

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course code 002AGRONOMY

TOPIC: CROP PRODUCTION .

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

Attitude: (b) Trainees will be able to appreciate the content of the subject.

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

S/NO TOPICS CONTENT DURATION (HRS)

1 Introduction of Agriculture

1.1. Definition of Agriculture1.2. Importance of Agriculture.1.3. Problems facing Agriculture.1.4. Systems and types of farming in

Southern Sudan

2 hours

2 Soils 2.1 Definition of soil2.2 Formation of soils2.3 Factors influencing soil formation2.4 Soil profile2.5 Soil texture, structure and soil

classification.2.6 Soil sampling

2 hours

3 Field Practices 3.1 Definition of a seed3.2 Seed bed preparation3.3 Reasons for preparing seed bed3.4 Methods of preparing seed bed3.5 Advantages and disadvantages of

mechanical land preparation

3 hours

4 Planting and Sowing

4.1 Planting depth4.2 Mono cropping versus inter cropping4.3 Row planting verses boad casting4.5 Thinning4.6 Gapping4.7 Planting time

4 hours

5 Climatic features 5.1 Rains5.2 Rehability of rains in Southern

Sudan5.3 Negative and positive effects of

erosion, storm damage5.4 Temperature5.5 Altitude5.6 Light

3 hours

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6 Principles of Vegetative propagation

6.1 Seed6.2 Vegetative6.3 Factors affecting cuttings and laying

2 hours

7 Weeds and Control 7.1 Importance of weeds7.2 Effects of weeds7.3 Level of quality products7.4 Lower quality pastures7.5 Increase in cost production7.6 Poisonous 7.7 Harbour of pest and diseases7.8 Irrigation and navigation blockage.

2 hours

8 Pests and Diseases control

8.1 Common weeds8.2 Weed control methods8.3 Cultural weed control8.4 Mechanical weed control8.5 Biological weed control.

4 hours

9 Major field crops 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.

8 hours

10 Grass and Fodder 10.1 Introduction10.2 Grass land management.10.3 Important grasses and legumes

2 hours

11 Storage 11.1 Types of storage11.2 Factors affecting food crop storage.11.3 Control meansures on storage

facility (cultural methods).11.4 Control of grain storage.11.5 Storage hygiene

5 hours

12 Post Harvest 12.1 Drying12.2 Moisture content12.3 Storage12.4 Pests and diseases

2 hours

PRACTICALS

S/NO TOPICS CONTENT DURATION1 Soils 1.1. Identification of soils

1.2. Collection of different soils1.3. Soil sampling1.4. Structures

4 hours

2 Seed 2.1 Identification of different seeds 1 Hour3 Seed bed

preparation3.1 Clearance3.2 Digging3.3 Harrowing3.4 Measurement

4 hours

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4 Planting/sowing 4.1 Planting4.2 Thining4.3 ¨Gapping

4 hours

5 Erosion 5.1 Different types of erosions 2 hours6 Vegetative plants 6.1 Stalks

6.2 Cuttings1 hour

7 Weeds 7.1 Different weeds7.2 Pests and disease control

2 hours

8 Major crops 8.1 Identification of crops8.2 Cereals8.3 Oils8.4 Roots

2 hours

9 Grasses 9.1 Different grass Legumes, cereals 2 hours10 Storage 10.1 Local stores

10.2 Improved stores4 hours

11 Harvesting 11.1 Drying and time11.2 Measuring moisture11.3 Control of pests and diseases11.4 Harvesting methods

5 hours

EQUIPMENT REQUIREMENTS FOR PRACTICALS.

S/NO ITEM QUANTITY COST (Ushs)1 Hoes 26 65,0002 Rakes 10 50,0003 Wheel borrows 02 110,0004 Shovels 05 25,0005 Pangas 02 5,0006 Sisal -roll 26 10,0007 Fork - hoes 05 25,0008 Exercise books 200 90,000

TOTAL 276 380,000

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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 INTRODUCTION 1.1 NUTRITION (Definition)1.2 Factors influencing nutritional status.1.3 NUTRIENTS1.4 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

6 hours

2 PROMOTION OF NUTRITION

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.

4 hours

3 SOCIAL AND CULTURAL FACTORS IN NUTRITION

3.1. Food habits and their origin

3.2 Nutritional advantages of traditional food habits.

3.3 Food Taboos.

4 hours

4 NUTRITIONAL PROBLEMS

4.1. MALNUTRITION4.2. Symptoms of Maltrition4.3 Kwashaiorkor

- Symtoms- Effects- Treatment

DIABETS- Symptoms- Effcts- Treatment/control.

4 hours

5 FOOD 5.1. BACTERIA (Definition)

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CONITAMINATION 5.2. Food Bacteria5.3. Food and Water contamination5.4. Keeping food clean5.5. Making bitter cassave taste to eat

5 hours

6 FOOD PRODUCTION 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

Theory 23 hoursPracticals 7 hoursTOTAL 30 HOURS

FOOD AND MATERIAL REQUIREMENTS.

ITEMS QTY COST/UNIT (Ksh)

TOTAL COST(Ksh)

REMARKS

FOOD Potatoes 5 kgs 150Cooking Oil 10 Litres 800Salt 2 kg 40Sugar 10 kg 100 Local market

Eggs 2 trays 200 400Baking power 3 pcs 20 60Yeast 2 pcs - 100Wheat flour 10 kg 25 500Maize flour 10 kg 25 300Rice 5 kg 100 500Sorghum 10 kg 60 600 local

purcahseCassava open - -Onion/Galics 5 kg 200 1000 local

pruchaseLeafy vegetables local - 300 local

purchaseCarrots 5 kg 60 300Green grains 5 kg 60 300Beans 5 kg 60 300Cow peas 5 kg 60 300Blue band 2 kg 1000 200Milk powder 2 kg 1000 2000Tea 2 kg - 500 local

purchaseTea strainers 2 pcs - 100

UNTENSILS Deep frying pan 1 pc - 1000Shallow frying pan 1 pc - 500Certlery 1 set - 500Serving spoon 1 pcs - 200Table knives 2 pcs - 200

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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 TOPICS CONTENT TIME1 INTRODUCTION 1.1 Definition

1.2 Different homesteads in Northern Bahr-el- Ghazal

2 hours

2 FARM PLANNING 2.1 Selection of suitable farm sites2.2 Farm layout and Designs.2.3 Farm Calendar2.4 Farm inputs plan

- Labour- Seeds- Farm tools

2.5 Practicals (site visit)

2 hours

3 MEASUREMENTS 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.

3 hours

4 AGRICULTURE SYSTEMS

4.1 Shifting , rotation, momocropping continuous cropping, mixed cropping, mixed farming, bush fallowing.

2 hours

5 FARM TOOLS, MACHINERY AND STRUCTURES

5.1 Farm implements. ------------------ Use and care -------------------------5.2 Appropriate machines --------------5.3 Farm structures

- Fence ----------------------- Animal shelters -----------etc.

3 hours

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6 FARM RECORDS, ACCOUNTS AND STORE PROCEDURES

6.1 Importance of keeping farm records, accounts and procedures.

6.2 Farm records6.3 Financial Documents and books.

- Invoices, receipts, payment vouchers, delivery notes, purchase order.

- Ledger books, cash books and inventories.

4 hours

6.4 Store procedures:- Requisition slips- Issue slips- Receipt slip- Delivery note (way bills)- Stock ledger/stock cards

2 hours

7 AGRICULTURE ECONOMICS

7.1 Definition7.2 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.

4 hours

8 LAND TENURE 8.1 Traditional land tenure.8.2 Present law

2 hours

9 COST OF PRODUCTION 9.1 Inputs in production9.2 Outputs

- Gross margin/profit …………..

2 hours

10 MARKETING 10.1 Definitions :- Market- Marketing

10.2 Supply and Demand and Prices .- The law of supply and demand

10.3 Transport and Distribution :- Stores- Processing- Grading- Packaging

3 hours

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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 TOPIC CONTENT TIME1.0 HORTICULTURE (FRUITS

AND VEGETABLE PRODUCTION)

1.1. Introduction

1.2. What is Horticulture?

1.3. Principles of Horticulture

1.4. Parts of Horticulture(a) Fruits(b) Vegetables

2 hours

2.0 SITE SELECTION OF FRUITS AND VEGETABLE

SITE SELECTION2.1 Soil Fertility

2.2 Topography

2.3 Protection

2.4 Water Point

2 hours

3.0 Maintenance of soil Fertility 3.1 Farming and formation of soil fertility.

3.2 Manure

3.3 Compost

3.4 Rotation

3 hours

4.0 NURSERY RAISING 4.1 Site selection.

4.2 Nursery seed bed preparation.

4.3 Nursery sowing

4.4 Types of Beds.

(a) Raised bed(b) Sunked bed

4 hours

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(c) Ridges

4.5 Care after sowing.5.0 CULTURAL PRACTICES TRANSPLANTING

5.1 Time for transplanting

5.2 Transplanting techniques(a) Spacing(b) Watering

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

4 hours

6.0 HARVEST Harvesting7.1 Time

7.2 Charateristics

7.3 Harvesting methods

7.4 Marketing

7.5 Processing

2 hours

7.0 COMMON TYPES OF VEGETABLES

Tomatoes CucumberOkra OnionWater melon PumpkinJew melon KalePeas Pegion peasAmarathus

6 hours

20

FRUITS TREE

1.0 PROPAGATION METHOD1.1 By seed1.2 Vegetative

1.2.1 Grafting1.2.2 Budding

And their advantages and disadvantages1.3 SELECTION OF PLANT

MATERIAL.

1.3.1 Selection of scion1.3.2 Selection of root stock2.4 Seed Extraction2.4.1 Characteristics of parent plant2.4.2 Characteristics of the fruit2.4.3 Extraction2.4.4 Processing and storage

5 hours

2.0 LAND PREPARATION AND TRANSPLANTING

2.1 Explanation2.1.1 Land preparation2.1.2 Transplanting techniques2.2. Watering

3 hours

3.0 GENERAL ORCHARD MANAGEMENT

3.1 Weeding

3.2 Mulching

3.3. De-suckering

3.5 Cover crops

3.6 Pest, disease and control

3.7 Harvesting techniques.

3.8 Marketing

4 hours

PRACTICES

1 SEED BED PREPARATION 1.1. Clearance1.2. Digging1.3. Harrowing1.4. Levelling

8 hours

2 NURSERY RAISING 2.1. Sowing techniques2.2. Watering2.3. Mulching2.4. Shade2.5. Nursery bed care

2 hours

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3 TRANSPLANTING 3.1. Transplanting techniques3.2. Care 2 hours

4 CULTURAL PRACTICES 4.1. Watering4.2 Mulching4.3 De-suckering4.4 Staking4.5 Weeding4.6 Pest and disease control4.7 Harvesting techniques4.8 Processing

5 hours

5 FRUIT TREE PROPAGATION

5.1. Seed selection5.2. Grafting5.3. Budding5.4. Seedling care5.5. Transplanting and its

techniques

3 hours

6 SOIL FERTILITY MAINTENANCE

6.1. Compost6.2. Manure6.3 Rotation calendar 5 hours

TIME ALLOCATION

Theory 34 hrsPracticals 24 hrsTOTAL 60 hrs

PRACTICAL REQUIREMENTS

S/NO. ITEM QUANTITY COST1 TOOLS

Hoe Panga Water can Wheel barrow Fork hoe Rake Hand fork Fork Budding/Grafting Knife Shovels

2525521025251035

2 SEEDS Okra Onion Jew melon Water melon Cucumber Pumpkin Amaranthus Kales Cabbage Carrot

4 kg2 kg2 kg2 kg1 kg1 kg1 kg2 kg1 kg3 kg1 kg

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TOTAL 20 KG

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.

23

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 TOPIC/SUBJECT CONTENT TIME HOURS1 Agro-forestry. 1.1. Introduction

1.2 What is Agro-forestry?.1.3 Definition of key items1.3.1 Agro-forestry practices1.3.2 Agro-forestry Systems1.4 Importance of agro-forestry on social and economic aspects.

3 hours

2 Useful (Multipurpose) agro-forestry trees

1.2. Characteristics of agro-forestry trees1.3. Benefits/uses to man and livestock.1.4. Indigenous and exotic agro-forestry

trees - the identification.

4 hours

3 Nursery planning, design, layout and management

3.1. Nursery planning3.1.1. Nursery site selection3.1.2. Seed collection, extraction and storage.3.1.3 Nursery design and layout.3.1.4. Sowing of seeds, peregrination

treatment3.2 Nursery management3.2.1 Tending operations: Not pruning,

hardening

4 hours

3.3. Preparation of seed beds, pre- Germination treatment and sowing.

3.3.1 Preparation of seedbeds, pre-germination treatment and sowing.

3.3.2 Pricking -out (potting) of seedlings prior to filling of seedling pots.

6 hours

4 Agro-forestry systems

4.1. Types of Agro-forestry systems.4.2. Establishment and management of agro-forestry systems.4.3. Advantages of agro-forestry systems to the traditional methods of farming.

4 hours

5 Agro-forestry for the control of soil erosion

5.1. Agro-forestry practices for erosion Control.

5.2. Practical5.2.1. Trees/Shrubs check soil erosion

4 hours

2 hours

6 Agro-forestry for maintenance of soil fertility

6.1. Soil fertility and land degradation.6.2. Maintaining/improving soil fertility by use of organic matter.6.3 Composting

5 hours

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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 Practical6.6.1 Compost making (pit and pile)

methods.6.6.2 How to use compost.

4 hours

7 Agro-forestry and soil water management

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.

4 hours

8 Environmental protection

8.1. Afforestation8.1.1. Woodlot establishment

- Communal- Individual

8.2. Peafforestation8.2.1. Planting trees on

- Degraded lands (deforested areas)- Denuded hill tops- Along river/stream banks.

8.3 Fuel saving devices8.3.1. Mudstone construction and use8.4. Methods of cooking

2 hours

8.5. Practicals8.5.1. Construction and use of mudstones8.5.2. 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.

4 hours

9 Assessment Tests 9.1. At the end of June9.2. In the middle of July9.3. At the end of July9.4. IN the middle of August

1111

Time Allocation:

- Theory - 18 hours- Group discussion- Role play - 12 hours- Brainstorming

25

- Practicals - 20 hours- Assessment Tests

TOTAL - 50 HOURS

Nursery/Afforestation Material requirement.

S/NO ITEM QTY COST/UNIT TOTAL COST

REMARK

1 Tree seeds (Assorted)

100 kgs 4,000@ 400,000

2 Wheel barrow 2 Pcs 50,000@ 100,0003 Knap-sack

sprayer2 Pcs 80,000 @ 160,000

4 Potholing tubings/Pots

20,000 Pcs

5 Hoes 20 Pcs 4,000@ 20,0006 Rakes 5 Pcs 5,000@ 25,0007 Axes 5 Pcs 4,000@ 20,0008 Watering cans 5 Pcs 15,000@ 75,0009 Tape measure (50

m)2 Pcs 30,000@ 60,000

10 Spades/Shovels 3 Pcs 15,000@ 45,00011 Bared wires 4 Rolls 50,000@ 200,00012 U-nails 10 Kg 2,000@ 20,00013 Nails 4” +3” 5 Kgs 2,000@ 10,00014 Clawed hammers 3 Pcs 12,000@ 36,00015 Saucepans (with

lids)3 Pcs 6,000@ 18,000

16 Buckets (Plastic) 3 Pcs 3,000@ 9,00017 Basins 3 Pcs 2,000@ 6,00018 Nylon rope 2 Rolls 20,000@ 40,00019 Machetes

(pangas)5 Pcs 4,000@ 20,000

20 Jerry cans (20 litres)

5 Pcs 4,000@ 20,000

21 Water mugs 3 Pcs 1,500@ 4,500Chemical Marshal suscon

30 Kg - 40,000 Control termites

Fencing poles (wood)

300 Pcs 500@ 150,000

26

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:

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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. Topic Content Time1 Animal Husbandry INTRODUCTION:

1.1. Definition of livestock productionHusbandry and its importance

1.2. Types of animals in the region.1.3. Animal distribution in the Region1.4. Problems of keeping animals) or

factors affecting animal production

2 hours

2 ANATOMY Alimentary Canal2.1. Types of alimentary canals2.1.1 Ruminant2.1.2 Non-Ruminant2.2. Food intake2.2.1 Digestion2.2.2 Observation2.2.3 Assimilation2.2.4 Excretion2.2.5 Diagram

4 hours

3 NUTRITION 3.1.1 Nutrition in animals3.1.2 Types of foods3.1.3 Abalance ration3.2 Pasture3.2.1 Explanation of pasture and types

of pasture 3.2.2 Composition and Evaluation3.2.3 Suitable available feed stuffs3.3. Basic Ration formulation3.3.1 Cattle3.3.2 Sheep3.3.3 Goats3.3.4 Others in Locality.

3 hours

4 MANAGEMENT CARE

4.1 Importance of management4.2 Suitable management4.2.1. Feeding4.2.2. Housing

2 hours

5 BREEDING MANAGEMENT

5.1. Selection creteria5.2. Mating5.3. Gestation 5.4. Birth5.5. Weaning5.6. Pest and disease control -

(issolation).5.7. Livestock records

2 hours

6 ANIMAL HEALTH

Introduction to:6.1. Characteristics of health6.2. Disease6.3. Definition of disease6.4 Causes of diesease

4 hours

28

6.5 Symptoms of diseases6.6 Treatment and control6.7 Parasites6.7.1. Internal6.7.2. External

7 ANIMAL PRODUCTS

7.1. Introduction Types of products7.1.1 Primary products7.1.2 Secondary products7.1.3 Their importance7.1.4 Importance of by-products

2 hours

81

External Parts of an animal

1.1 Physical introduction to 1.1.1 Cattle1.1.2 Goal1.1.3 Sheep1.1.4 Poutry

4 hours

2 Anatomy 2: Introduction: Physical organs2.1. Alimentary2.2. Digestive2.3. Reproductive

3 hours

3 Animal Handling Introduction:3.1. Milking procedures:3.2. Rope3.3. Construction of crash

4 hours4 Milking 4.1. Animal4.2 Milking untensils4.3. Milking techniques4.5. Check for mastitis

Time AllocationTheory 19 hoursPracticals 11 hoursTOTAL 30 hours

PRACTICALS

S/NO TOPICS CONTENT DURATION1 Soils 1.5. Identification of soils

1.6. Collection of different soils1.7. Soil sampling1.8. Structures

4 hours

2 Seed 2.1 Identification of different seeds 1 Hour3 Seed bed

preparation3.1 Clearance3.2 Digging3.3 Harrowing3.4 Measurement

4 hours

4 Planting/sowing 4.4 Planting4.5 Thining4.6 ¨Gapping

4 hours

29

5 Erosion 5.1 Different types of erosions 2 hours6 Vegetative plants 6.1 Stalks

6.2 Cuttings1 hour

7 Weeds 7.1 Different weeds7.2 Pests and disease control

2 hours

8 Major crops 8.1 Identification of crops8.2 Cereals8.3 Oils8.4 Roots

2 hours

9 Grasses 9.1 Different grass Legumes, cereals 2 hours10 Storage 10.1 Local stores

10.2 Improved stores4 hours

11 Harvesting 11.1 Drying and time11.2 Measuring moisture11.3 Control of pests and diseases11.4 Harvesting methods

5 hours

3. 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.

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.

30

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.

ACIEK AGRICULTURE TRAINING CENTREAkuem - ( Aweil East county)

Rules and Regulations

1. 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.

31

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

(vi) All trainees must complete their assignments within given time.

2. 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.

3. Feeding: (i) All trainees to know and observe time of meals. The school will not cater for

those who miss meals at scheduled time.

(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.

32

(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: ------------------------------ 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.

33

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.

REFRENCE: B

Reference For Further Readings.

1. Rocheleau, D; et at, 1988Agro-forestry in Dry Land AfricaICRAF, Nairobi.

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

3. Young, Anthony, 1997Agro-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, 1997Agro-forestry for soil conversationCab, International, in association with ICRAF, Wallington

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

34

Annex 4: Budget.

S/No Description Unit Qty Ksh cost @ unit

Total Remarks

35

A 1. Sugar2. Tea leaves3. Sorghum flour4. & Maize5. Rice6. Beans/Peas7. Oil8. Fish9. Meat10. Vegetables (assorted)11. Onions12. Groundnuts

BagsCartonBagsSacksBagsCartonKgKgLumpsomeKgBags

516126422424

453

5,00040

125010003000800

1800200100

2002500

30,00026,0007,500

12,00018,00032,00036,0004,8002,4002,0009,0007,500

LpLpLPLpLpLpKiLpLpLpLpLp

SUB-TOTAL 102,600A1 Supplies

1. Washing soap2. Toilet soap3. Dettol

cartonbalesDoz

611

800499

2400

4,800400

2,400SUN-TOTAL 7,600

B Agricultural practical protective wear1. Gum boots2. Over ralls3. Dust coats4. Rain coats

PairsPairsPairsPairs

3025530

8001000500

1000

2,4002,5002,500

30,000SUB-TOTAL 81,500

B1 Training aid1. White board2. Seedlings3. Marker pens4. Exercise books5. Pens6. Pencils7. Rubbers8. Rullers9. Dust baord10. File folders11. A4 Note books12. Fullscap13. Photocopiers14. Printers15. Printing papers16. Photocopying 17. Castlages18. Sharpeners19. Correcting fluid

PcsKgPktCartonsPktsDozPktsDozPcsPcsPcsReamsPcsPcsReamsPcsPcsPcsTubes

1100623513153015511252252

17500200450

28804001202881205030

100500

150,0016,000

500500

20003

50

1750020,0002,7005,7601,2001,2002883607509001,5002,500150,00016,00010002,5004,00075100

36

SUB-TOTAL 227,733Grand total A 102600

A1 7,600B 81,500

B2 227,733419,433

5% Contigency 20,972GRAND TOTAL 440,405

KeyLp - Local Purchase

37