This course intends to enable senior veterinary medicine students to be acquainted with and perform various techniques employed in the care and management of dairy cattle. Topics include dairy herd management, reproductive physiology, dairy microbiology and chemistry, and other related topics.
This course is introduces participants to the principles of processing different dairy products that can be manufactured at home. These include liquid milk, yoghurt, ice cream, white cheese, mozzarella cheese, processed cheese, and pastillas de leche. This course also includes topics on cheese coagulants and sensory evaluation of dairy products.
This short course is intended to equip participants with knowledge and skills on the theoretical and practical aspects of handling fresh fruits, vegetables, and cutflowers.
This course introduces to participants the basic principles and practices of forage production, including establishment, maintenance, utilization, and conservation. It also introduces participants to dry season feeding strategies that can augment feed supply.
This course is intended to equip participants with knowledge and skills of design, layout and location of packinghouse facility for fresh fruits, vegetables, and cutflowers.
This course is a combination of lecture and practicum covering the basic topics on dairy production and management, with emphasis on animal care and milking activities for those involved in actual farm work.
This short course equips participants with knowledge on the various handling and storage techniques for cutflowers and their applications in the handling and marketing system.
This short course aims to provide deeper understanding and knowledge of the environmental planning field, especially among planning practitioners, local development planning officers, and researchers. This also intends to serve as a refresher or review for those who are planning to take the Environmental Planning Licensure Exam.
These training classes that are offered to 3rd year agriculture students is an undertaking of a consortium named La Granja Research and Development Center (LGARDC). This consortium, of which the station is a member, is composed of four other agencies namely, the Sugar Regulatory Administration-La Granja Agricultural Research & Extension Center (SRA-LGAREC), the Bureau of Plant Industry-La Granja National Crop Research Development and Production Support Center (BPI-LGNCRDPSC), Department of Agriculture Negros Occidental Research Outreach Station (DA-NOROS) and the Philippine Carabao Center-La Carlota Stock Farm (PCC-LCSF). Since its establishment in the 1970’s, numerous agriculture students had benefitted from these trainings.
This training includes the discussion of production management practices for different root crops (i.e. ubi, sweet potato, cassava and gabi), and hands-on application of some practices in the field.
The training was conceived in response to one of the stations’ mandates, which is to provide training to farmers, agricultural technicians and students of UPLB and other agricultural colleges and universities in the region.
