Southern Christian

College
College of
Agriculture
United Church of Christ in the
Philippines
Midsayap,
Cotabato

CROP SCI. 111 (Fundamentals of Crop

Science)

Laboratory Exercise
1

CLASSIFICATION OF
CROPS
Name: Michi Mae C. Tayong Rating:
Year & Course: 1 - BSAB Date Performed: September
14, 2021

INTRODUCTION: (10 points)

Food is required by all living organisms for survival, health, growth, and development.
Carbohydrates, fats, protein, vitamins, and minerals are all found in food. Crops require
different climatic conditions, temperatures, and photoperiods to grow. As well as the
completion of their life cycle. Many of the products we use on a daily basis are derived from
field crops. Field crop classification is required in order to understand crop adaptation, habitat,
life cycle, nutrient requirement, insect-pest and disease reaction, and to develop and
implement an appropriate production technology for maximum productivity at the lowest
possible cost. Two major sources of food are plants and animals. Since ancient times humans
have gathered plants and hunted animals for food. Later humans became dependent on
agriculture fulfill their needs for food. Agriculture is a composite term that includes all those
activities which involve appropriate utilization of earth’s resources for fulfillment of human
needs of food, fodder, fibre, and fuel, etc. Agriculture includes growing of crops, fruits, flowers,
and vegetables, on one hand, and animal husbandry and fisheries.

LEARNING OBJECTIVES: At the end of this exercise, you should be able to:

1. Identify and classify agronomic crops grown in the locality; and

2. Enumerate the uses of agronomic crops.

MATERIALS/RESEOURCES NEEDED:

Live specimens
References

LEARNING ACTIVITIES

1. Each student will bring specimens of different cereals and field crops grown in the
locality, as follows: rice, corn, sorghum, sugarcane, peanut, mungbean, taro,
cassava, ubi and other
field crops available or grown in the locality.
2. Plant samples will be brought to the classroom for identification.
3. Using the specimens, fill in the following: (27 points)

DISTINGUISHING FEATURES (describe the leaf

CROP GROUP
structure, root system and fruiting habit)
1. Rice The leaves grow in an alternate pattern on the stem, one
leaf per node. The leaves are the plant’s growth engine,
capturing solar radiation and producing carbohydrates.
Through its leaves, the plant breathes and perspires. The
architecture of the leaves can be erect, oblique, or
drooping, depending on the variety, and this is an
important factor in the ability to capture solar radiation.
The rice plant’s roots anchor it in the soil and absorb
water and nutrients. Rice’s root system, like that of other
Gramineae, is relatively shallow, especially when
Crop Sci. Lab. Ex. 1 | 1
 flooded. Rice plants take around 3–6 months to grow
from seeds to mature plants, depending on the variety
and environmental conditions. They undergo three
general growth phases: vegetative, reproductive, and
ripening.
2. Corn A fully grown corn plant has 16-19 leaves, but 5 of them
fall off by the time the plant tassels. The surface area of
the leaf is where light is intercepted and photosynthesis
occurs. The plant’s leaves are large and narrow,
alternately spaced on either side of the stem. The root
system grow underground, bringing water and nutrients
to the rest of the plant. Nine cycles of growth of corn, and
water required in each of the stages to support the plant
in its growth. Growth of corn plant is usually divided into
two stages: vegetative growth stage and reproductive
development.
3. Sorghum Sorghum plant leaves are well adapted to the hot and dry
African climate. The relatively small leaf surface area,
combined with the fact that leaves fold closed under
drought stress, effectively reduces transpiration. A
sorghum plant’s root system is divided into two parts:
primary and secondary. The primary system develops
first in the germinated seedling and provides water and
nutrients to the seedling. Secondary roots grow from root
crowns that are located just beneath or just above the
soil surface. Caryopsis polished, broadly elliptic, 2- 3 mm
long, red or reddish-brown, embryo 1 mm long.
4. Sugarcane Cane plant leaves grow alternately on opposite sides of
the cane stalk from the nodes. Sugarcane leaves are
made up of a sheath and a blade, with a ligule in
between. The root system is fibrous and is made up of
two types of roots:’selt roots’ and’shoot roots.’ When
sugarcane selt is planted in moist soil and covered with
soil, the root primordial (translucent dots) at the base of
each cane joint is activated and produces roots. The fruit
is a small caryopsis that measures about 1 mm in length.
5. Peanut Peanut plants are small, erect plants with feather-like
leaves that grow on thin stems. The leaves are
alternately arranged and have leaf-like attachments near
the stalk. Peanut plants have a typical dicotyledonous
root system with a single taproot that is branched by
first-, second-, and third-order lateral roots. The peanut
fruit is a dehiscent legume harvested from the ground.
Following pollination, the legume was formed above
ground. Following fertilization, the developing pod is
forced down into the ground by the proliferation and
elongation of a special structure known as a “peg”
formed by cells beneath the ovary (called intercalary
meristem by some authorities).
6. Mungbean The plant grows upright and has vine-like growth habits,
with plants ranging in length from one to five feet. The
root system consists of a welldeveloped taproot with
deeply placed lateral roots; the stem is heavily branched,
angular, and covered with long spreading hairs. Priming
is the process of harvesting mungbean. 60-70 days after
planting, harvesting takes place. Mature pods become
brown, then black.
7. Taro Taro leaves are the heart-shaped leaves of the taro plant
(Colocasia esculenta), which is popular in subtropical
and tropical climates. While the taro plant is best known
for its edible, starchy root, its leaves are also used as a
staple food in a variety of cuisines. It can reach a height
of 2 m. The corm, a swollen underground stem
containing high levels of fine starch and weighing up to 1
kg, gives rise to its adventicious and shallow root system.
Crop Sci. Lab. Ex. 1 | 2
 Taro is grown in rich, well-drained soil. Seven months
after planting, the corms are harvested.
8. Cassava Cassava is a perennial plant with prominent, almost
palmate (fan-shaped) leaves that resemble those of the
related castor-oil plant but are more deeply divided into
five to nine lobes. Cassava root systems are made up of
adventitious roots that grow from the nodes of stem
cuttings (nodal roots) or from a newly formed callus at
the base of cuttings (basal roots), as well as lateral roots
of various branching orders.
9. Jack Fruit The leaves are arranged alternately and spirally. They
are gummy and thick, with a petiole and a leaf blade on
each side. Because of its extensive root system, jackfruit
can be used to control soil erosion. It is also a fast-
growing tree. The wood is an extremely useful timber
because it is resistant to termite attack as well as fungal
and bacterial decay. It can also be used as a fuel source.
Jackfruit is a multiple fruit, with a single fruiting body
derived from many separate flowers, and each fruit can
contain up to 500 seeds.

4. Classify the samples according to their life span. 12 pts.

Annual Biennial Perennial

Jack Fruit
Corn Cassava
Rice Sugarcane
Sorghum
Taro
Peanut
Mungbean

5. Classify them according to their growth habit. 12 pts.

Vine Shrub Herb Tree

Cassava Rice Jackfruit
Mung bean Corn
Taro
Sorghum
Peanut
Sugarcane

6. Classification according to lifespan. 12 pts

Annual Biennials Perennial

Corn Jack Fruit
Rice Sugarcane
Sorghum Cassava
Taro
Peanut
Mungbean

7. Enumerate at least 3 important uses of the following crops. 27 pts.

CROP GROUP IMPORTANT USES

Crop Sci. Lab. Ex. 1 | 3
1. Rice 1. Hulls are used for fuel, packing material, industrial grinding,
fertilizer manufacture, and in the manufacture of an industrial
chemical called furfural.
2. The straw is used for feed, livestock bedding, roof
thatching, mats, garments, packing material, and
broomstraws.
3. Rice as a staple food for Filipinos.
2. Corn 1. The husk of the corn is traditionally used in making tamales.
2. The kernels are ground into food.
3. The stalks become animal food and the corn silks are used
for medicinal teas.
3. Sugarcane 1. Sugarcane produces juice, which is used to make white
sugar, jaggery (gur), and a variety of byproducts such as
bagasse and molasses.
2. Bagasse is used as a fuel and in the manufacture of fiber
board, papers, plastics, and furfural.
3. Green tops of cane are a good source of fodder for cattle.
4. Mungbean 1. Mungbean is used for hair growth. Mung beans actually
contain a plethora of hair nourishing nutrients such as folate,
zinc, selenium, silica, iron and vitamins A, B, C, B-7 (biotin)
and K.
2. It contain a lot of antioxidants, including flavonoids, caffeic
acid, cinnamic acid and more.
3. Mung beans can be eaten either cooked or sprouted. It can
also be eaten as a main course, soup, stew, or dessert.
5. Cassava 1. Cassava root and leaves are eaten as food. It has a similar
nutritional value to potatoes.
2. Cassava is used to treat tiredness, diarrheal dehydration,
sepsis, and to induce labor, but there is no good scientific
evidence to support these claims.
3. The cassava starch is made into paste which serves as a
glue.
6. Taro 1. Taro root is an excellent source of dietary fiber and good
carbohydrates, which both improve digestive system function
and can aid in healthy weight loss.
2. The leaves of the taro plant also serve as a staple food in
various cuisines.
3. Taro leaves are high in fiber and micronutrients while being
low in calories. This has the potential to provide several health
benefits, including promoting a healthy body weight, improving
heart health, and preventing disease.
7. Ubi 1. Ubi are starchy root vegetables high in carbohydrates,
potassium, vitamin C, and phytonutrients, all of which are
essential for good health.
2. Ubi as a staple food of some cuisines.
3. The resistant starch in yams promotes the growth of
Bifidobacteria, which are beneficial bacteria that play an
important role in gut health.
8. Jackfruit 1. Jackfruit paste is applied to the skin for poisonous bites.
2. Jackfruit is taken by mouth as an aphrodisiac or for
diabetes.
3. The wood of the jackfruit tree is used to make furniture or
musical instruments.
9. Mangosteen 1. Mangosteen is sometimes applied to the skin to treat
eczema and other skin conditions.
2. Mangosteen is frequently consumed as a dessert fruit or
processed into jams.
3. It is used to treat diarrhea, urinary tract infections (UTIs),
gonorrhea, thrush, tuberculosis, menstrual disorders, cancer,
osteoarthritis, and dysentery, an intestinal infection.

Crop Sci. Lab. Ex. 1 | 4

 CONCLUSION: 4 points (3-5 sentences only)
As a result of this laboratory activity, every crop group have distinctive characteristics that
forms their overall structure; this might be based on their leaf structure, root system, and
fruiting habit. Every feature of the crops is significant in identifying it. Also, the crops can be
classified according to their growth habit and the length of their life cycle; if it is annual,
biennial, or perennial. Moreover, crops serve a wide range of functions and are essential to
our survival and development. While advances in crop science and technology have
increased the production of some of our most basic foods, they have also had far-reaching
ecological impacts.

REFERENCES: (cite all references used in this exercise- at least 3 learning materials)

Bishop, Douglas, et al. Crop Science and Food Production. Dallas, TX: McGraw-Hill, Inc.

Poincelot, Raymond P. Horticulture: Principles and Practical Applications. Englewood

Cliffs, NJ: Prentice-Hall, Inc.

Boudreau, D.,et al. (2011). Crops: National Geographic Society. Retrieved from:

https://www.nationalgeographic.org/encyclopedia/crop/.

More, H. (2019). Classification of Crops. The Fact Factor. Retrieved from:

https://thefactfactor.com/facts/pure_science/biology/crops/2082/.

Crop Sci. Lab. Ex. 1 | 5