Agricultural Science Notes Grade 8 2022.pdf

Name of Learner_____________________________________ Class_____ AGRICULTURAL SCIENCE NOTES FOR GRADE 8 LEARNERS: BY Mr. T.I. Hamukwaya and Mr. A. Kambinda Theme 1: General Agriculture Term 1 Content 1.1 The H...

Name of Learner_____________________________________ Class_____ AGRICULTURAL SCIENCE NOTES FOR GRADE 8 LEARNERS: BY Mr. T.I. Hamukwaya and Mr. A. Kambinda Theme 1: General Agriculture Term 1 Content 1.1 The History of Agriculture 1. Agriculture: the study that deal with growing crops and rearing/keeping animals. 2. Outline the historical progression of farming practices (4)  People started by hunting animals and gathering food from the forest  Due to shortage of food they tamed some animals  They started putting up kraals to protect their animals from predators  They invented tools to cultivate land Hunting Animal Herding 1|Page  3. Define the following words used in the Historical progression of farming practices (6) a) Nomadic way of life: a way whereby people moved from one place to another in search for food, water, shelter, etc. b) Nomads: These were people who moved from one place to another to search for food, water, shelter, etc. c) Animal herding: This started when people started to domesticate animals to use as drought animals or as food d) Food gathering: involve collecting fruits out of nature without farming activities. e) Hunting: is the process of searching and killing wild animals for meat f) Hunter gatherers: these were nomads who were hunting wild animals and gathering fruits/vegetables from the forest for food. 4. Identify the following practices used in the history of agriculture Hunting Food Gathering Animal Herding 5. Suggest 5 reasons why people in the past moved from one place to another in the past? (5)  To look for food (animals and fruits)  To look for water  To look for shelter  To look for grazing land for their animals  To avoid conflicts on food, water, shelter, etc. They moved from one place to another to look for water 2|Page 1.2 The farm as a Production Unit 6. Define farm:  The place where crops are grown and where animals are kept 7. Name five products from the farm (5)  Cotton, leather, pelts, wool, mohair, meat, milk, grains, dairy products etc.) 8. Name and explain the six main divisions on the farm (12) a) Farmyard: where most of the farm buildings are found b) Orchard: where fruits are grown c) Garden: where vegetables are grown d) Pasture: The area with grasses and shrubs where animals graze e) Dry land: The area used for crop production that depend on rain f) Irrigated land: The area used for crop production that depends on irrigation. 9. Describe how various divisions on the farm can provide different sources of food and income (9). a) Garden: provide food in the form of vegetables. Vegetables can be sold to get income. b) Orchard: Provide food in the form of fruits. Fruits can be sold to get income. c) Farmyard: provide food in the form of meat, milk or eggs from livestock. Meat, milk and eggs can be sold to get income d) Dry land and Irrigation land: Provide food in the form of cereals. Cereals can be sold to get income e) Pasture: Provide food for animals in the form of Hay/Silage. Hay/silage can be sold to get income 10. Outline the five main structures within the farmyard. (5) a) Farm house b) Workshop c) Small livestock house d) Water supply system Dry Land e) Electricity plant Irrigated land Workshop Water supply system Farm House 3|Page  11. Identify the following hand tools; state their uses and explain how they can be maintained. 4|Page  12. Identify the following garden tools and state their uses Hoe Pick Mattock Shovel Spade v Rake Garden Fork Hand Fork Watering can Wheelbarrow Sprayer Hoe Shallow digging Weeding Ridging Pick Deep digging of trenches/pits Break up hard ground Mattock Shallow digging of trenches/pits Shovel Moving or mixing soil;fertilizers; etc. Spade Digging Moving or mixing soil;fertilizers; etc. Rake Levelling seedbeds Raking of leaves or weeds Garden fork Digging and loosening the soil Break up hard clods Hand fork Digging in seedbeds transplanting Watering can Applying water over a small area Hose pipe Applying water over a large area Wheelbarrow Carrying fertilizers, farm tools, etc. Sprayer Application of pesticides and herbicides Garden line Make seedbeds straight Machete/Pruning shear/Saw Cutting unwanted branches (pruning) 5|Page  13. Identify the following implements used on the farm and explain what they are used for. 6|Page 7|Page 1.3 Farming Systems in Namibia 14. Differentiate between commercial, subsistence and homestead farming (6) a) Commercial Farming involve farming on a large scale for the purpose of selling the product to make profit b) Subsistence farming involve farming on a medium scale for family consumption and selling surplus to people in Namibia (just the local) c) Homestead farming refers to farming on a very small scale around the house. 15. Identify the following farming systems in Namibia a) Commercial Farming System b) Subsistence Farming System c) Homestead Farming System 16. Discuss four significance of subsistence farming to the Namibian Society. (4)  It help to improve the living standard of people  People have a piece of land for farming  The grazing is communal  Many people are unemployed  Improve social relations and family cohesion. 17. Suggest five ways to improve subsistence farming to generate more income. (5)  Using machines e.g. tractors  Using fertilizers;  giving animals supplements like fodder and licks;  Using good quality seeds/treated fertilizers and quality animal breeds;  using a variety of breeds;  Practicing intercropping and rotational grazing. 8|Page  18. Outline the advantages of using homestead farming  Reduce extra costs of food  Produce extra food  Produce a variety of products  People can do other kinds of work. 19. Tabulate the advantages and disadvantages of each farming system Farming System Advantages Disadvantages  Reduces extra cost on food  The land is small  Produces extra food  The amount of food produced is Homestead Farming  Produces a variety of products very little System  People can do other kinds of work  There is no extra income  Produces enough food for family  Low income  Sell surplus for cash  Little is produced for trade at the  It is cheap local market  Keep large herds of cattle  Difficult to sell the products Subsistence Farming  Animals are vaccinated freely by  Soil is poor and there is little rain System veterinary officers  Grazing land is not fenced so  Promotes unity among family breeding and grazing are not members controlled  No access to bank loans  Large scale  It is expensive  Large fenced farm  Requires a large piece of land  Produces more food  Needs skilled personnel  Produces more income Commercial farming  Irrigation systems are used to system increase the production  Able to get bank loans  Machineries are used to speed up production 9|Page 1.4 Conservation Farming for Sustainable Agricultural Production 20. Define conservation farming (2)  This is when a farmer uses the farming methods that will protect and conserve natural resources (soil; water and Vegetation) so that they can still be used by the future generations. 21. Outline five aims of conservation farming. (5)  To conserve top soil and maintain soil fertility  To protect water resources and avoid water pollution  To protect indigenous and useful plants/animals  To ensure a stable supply of food  To prevent desertification 22. Suggest five ways that farmers can practice conservation farming. (5)  Using little chemicals or through organic farming  By growing many different kinds of crops and plants  Through mixed farming  Through intercropping  By collecting rain water in big dams and tanks 23. Define Soil Erosion. (2)  Soil erosion is the removal of top soil by blowing wind or flowing water 24. Outline the negative effects of soil erosion on farming.  There will be no fertile soil  The pasture becomes less productive  Fewer animals due to less grazing lands  Crop yields drops down  Land becomes unsuitable for crop production  Siltation of rivers or dams 25. Suggest six methods of preventing soil erosion. (6)  Prevent overgrazing  Covering gullies  Practice crop rotation;  building contour banks  building stone gabions  Practice rotational grazing;  practice mulching  contour ploughing  Filling dongas 10 | P a g e  26. Describe the fragile nature of our ecosystem and how it can be damaged by careless agricultural practices  Overgrazing will result in the destruction of grazing grass and small shrubs.  Too much ground water will be extracted resulting in the death of bushes and trees.  Deforestation paves way for erosion by wind or water.  Pests and diseases increase in monoculture method.  Rain water will flow away on the hard soil instead of being absorbed by plants.  The soil will become barren and erosion will set in.  Pollution of the environment with pesticides and exhaust fumes. 27. Suggest five ways to save water and other natural resources. (5) a) Saving water:  Fixing all leaking taps or pipes  Putting a bucket under a dripping tap.  Growing crops that require little water.  Collect rain water  Adopt organic farming  Schedule the irrigation sessions  Use efficient methods and equipment  Introduce the drip irrigation  Practice mulching  Re-use water b) Other natural resources:  Avoid deforestation  Avoid veld fire  Avoid overstocking and overgrazing 1.5 Impact of HIV and AIDS on farm workers 28. Distinguish between HIV and AIDS  HIV stands for Human Immuno-deficiency Virus.  HIV is a virus  AIDS stand for Acquired Immune Deficiency Syndrome.  AIDS is a disease 29. Explain the impacts of HIV and AIDS on Human Resources  Workers are too weak to work  Give pressure on other workers  Absenteeism due to ill-health  Fewer people to do the work  Loss of skills and experience 11 | P a g e  30. Suggest ways in which HIV and AIDS spread  Mother to child during breast feeding  Mother to child during birth  Through unprotected sex  Sharing sharp objects (blades/needles) 1.6 Condition of service of farm workers 31. Define Legislation:  a group of laws 32. Analyse the legislation (laws related to labour relations  Act 6 of 1992 states that farm workers have the right to adequate housing; cultivate land and keep livestock under certain circumstances. 33. Define condition of service of farm workers:  Refers to the requirements of farm workers before they take a job. 34. Outline three aims of the labour act. (3)  Protect the right of people  Ensure the health, safety and welfare of employees  Protect employees from unfair labour practices (Forced or child labour) 35. Discuss the conditions of service (or the rights) of farm workers (5) Right to 21 days annual leave No work during public holidays Right to 4 months maternity leave Right to paid sick leave (six weeks) Work for 45 hours per week Right to decent wage or salary Right to decent housing No work during Sunday 36. What are the rights of the employer (Farm owner)?  To enter into a work contract with an employee  Right expect employees to honour the contract  Expect workers to perform their tasks properly  Legal protection against workers who are breaking their contracts  Can dismiss workers who do not the required standards  To be treated fairly by the press on labour issues 12 | P a g e  37. Define child labour. (2)  Child labour is when a child under the age of 16 is employed to do permanent work/job for payment. 38. Discuss three needs to prevent child labour  Children have the right to education  Children need time to play and explore  Physical work can damage the growth and development of a child 13 | P a g e Theme 2: Plant Production 2.1.1 The Structures for the plant 1. State the main structures of a plant  Roots  Stem  Leaves  Flowers  Fruits  seeds 2. Identify the types of rots shown below Aerial Roots (roots show on the surface of the ground) This picture shows the types of root system based on different types of plants 3. Differentiate between dicots and monocots a) Dicots have two seed-leaves (e.g. mutete and beans) b) Monocots have only one seed-leaf (e.g. maize, mahangu) 14 | P a g e  4. State two functions of each of the following plant structures a) Roots:  Anchor plants into the soil,  Absorb water and mineral salts from the soil,  Store reserved nutrients,  Prop roots support the stem. b) Leaves:  Modified to store food,  Where photosynthesis take place c) Flower:  Where pollination takes place,  Where fertilization take places,  For the production of seeds, d) Fruits:  Protect seeds;  Help new seeds to develop;  Help with seed dispersal. e) Seeds:  used to grow new plants. 5. How do we call the male part and the female part of a flower?  Male parts of the flower: STAMEN (consisting of the anther and the filament)  Female parts of the flower: PISTIL/Carpel (consisting of the stigma, style, ovary and ovule 6. Identify the different parts of a stem 15 | P a g e 2.1.2 Plant Processes 7. Describe the following plant processes: a) Osmosis:  The movement of water molecules from the region of high water potential to a region of low water potential through a semi-permeable membrane. b) Transpiration:  The process by which plants give off water vapour through the stomata in their leaves. c) Photosynthesis:  The process by which green plants use water, carbon dioxide and sunlight energy to produce food (carbohydrate). d) Translocation: o The process by which carbohydrates are moved from the leaves to other parts of the plants. e) Respiration:  The breaking down of carbohydrates using oxygen to release energy 8. Explain the importance of each plant process Plant Process Importance a) Osmosis  Supply the plant with water  Help water to move to all parts of the plant  Prevent wilting b) Transpiration  Allows the plant to absorb water  Help the plant to absorb enough dissolved nutrients  Cools down the plant  Prevents wilting c) Photosynthesis  Help the plant to produce carbohydrates  Provide oxygen needed for respiration  Reduce carbon dioxide in the atmosphere d) Translocation  Move carbohydrates to all parts of the plant e) Respiration  Provide energy for the plant to grow, produce and reproduce 9. Identify the plant processes shown in the diagrams: a) Osmosis b Transpiration 16 | P a g e  b) Transpiration or c) Photosynthesis or d) Translocation or 17 | P a g e  e) Respiration 10. Define Plant Reproduction  The process by which mature plants produce new plants. 11. Explain the difference between sexual and asexual reproduction. Sexual Reproduction Asexual Reproduction  Grown from seeds  Grown from parts of other plants  Requires two parents  Only one plant is needed  Requires pollination and fertilization  Does not involve pollination and fertilization 12. Describe the following methods of propagation (asexual reproduction). a) Grafting: when two stems from different plants are joined together b) Budding: is when a bud is removed from one plant and inserted into another plant. c) Layering: the formation of root system using a stem. d) Cutting: when a stem is cut form one plant and used to grow a new one. 13. Identify the following methods of propagation A: Layering B: Grafting C: Budding D: Stem cutting 18 | P a g e  14. Name the parts of the plant used in growing the following plants: a) Onions: Bulb b) Banana: Suckers c) Irish potatoes: Stem tubers Sexual Reproduction 15. Define fertilization  Fertilization: is when a male sex cell and a female sex cell fuse/combine to form a zygote/seed 16. Where does fertilisation take place in a plant?  In the Flower 17. State the functions of the parts of the flower Part Function 1. Anther Produce pollen grains 2. Filament Hold the anther 3. Stigma Receives pollen grains (where pollen grains land) 4. Style Holds the stigma 5. Ovary Contains the ovule 6. Ovule Contains the egg cell Becomes the seed after fertilisation 7. Petal Colourful to attract pollinators 19 | P a g e  8. Sepal Protects the flower 18. Define pollination.  Pollination is the transfer of pollen grains from the anther to the stigma of the same or another flower. 19. Differentiate between the two types of pollination.  Self-pollination: is when the pollen grains are transferred from the anther to the stigma of the same flower.  Cross pollination: Is when the pollen grains are transferred from the anther to the stigma of another flower. 20. Explain the process of fertilization  Pollen grains land on the stigma  The pollen grain begin to germinate and form a pollen tube  The pollen tube contains two sperm cells  The pollen tube grow down through the style into the ovary  One sperm cells combine with the egg cell in the ovule to form a zygote  The ovary forms the fruit and the ovule forms the seed. 20 | P a g e 2.2 Fruit Production 2.2.1 The importance of fruits 21. Give three examples of each class of fruits. (9) a) Tropical Fruit: banana, pawpaw, mango, avocado b) Subtropical fruit: orange, lemon, naartjie, pineapple, guavas, figs c) Deciduous fruits: grapes, peach, pear, apple 22. Describe the characteristics of the classes of fruits Class of Fruit Characteristics Tropical Fruits  Prefer tropical climate with hot wet summer and warm winter Subtropical Fruits  Prefer a warm summer and cooler winter  But no or little frost Deciduous fruits  Prefer a cold winter and a dry, warm summer Citrus fruits  These are sour subtropical fruits 23. Explain the importance of fruits to human and the economy (4)  To Human:  good source of vitamins and minerals,  they keep us healthy,  vitamin c help to prevent scurvy,  fruits are good for our digestive system  To the economy:  Fruits can be sold for income;  growing fruits at a large scale can create employment;  hawkers earn money;  no need to buy fruits in the shop (reduce costs) 21 | P a g e   used to produce juices, perfumes and dyes  the country earn foreign currency 2.2.3 Soil and Climatic requirements 24. Discuss the soil and climatic requirements for growing pawpaw. a) Soil Requirements  A well-drained soil (loam soil)  Slightly acidic soil pH  Prefer a soil with a lot of organic matters  Prefer a soil that is not too deep b) Climatic requirements  Climate free from frost  Climate free from strong wind  Rainfall of about 3000-3300mm per annum  Temperature between 230 c – 24oc  To be planted in summer 25. Outline the favourable conditions for growing paw-paw  Sunny area  Loam soil that is deep and well drained  With slightly acidic soil pH  No frost at all 26. Describe the suitability of paw-paw in our area (Ncaute)  Our area is mostly sunny  The soil is deep and well drained loam soil  With slightly acidic soil pH  But because of too much frost; our area is not suitable for growing paw-paw 27. Name and explain three factors to consider when selecting a fruit tree to grow.  Climate: if the fruit does not tolerate frost, then it should not be planted where frost occurs;  Soil: fruits trees prefer sandy to clay soil, the soil must be deep and well drained;  Local experience: use the experience of people in your area who know about growing fruits. 28. Outline factors to consider when selecting the site for planting the fruit tree studied.  The site must be free from frost,  The site must be protected from strong wind  The site must receive enough full sun  The soil must drain well, fertile and deep enough  Water must be available throughout the year 22 | P a g e 2.2.4 Soil Preparation 29. Describe the procedures to be followed in preparing soil for planting fruit trees:  Clearing the area  Determining soil pH  Measuring the area  Digging (planting holes)  Levelling  Fertilizing 30. Explain why there is a need for good soil preparation.  To remove vegetation and rocks  To loosen the soil for water penetration  To work fertilizers into the soil  To improve soil fertility  To improve soil structure  For good seed germination  To improve drainage and aeration 31. Give examples of tools used in growing fruit trees and state their uses/functions 23 | P a g e 24 | P a g e 2.2.5 Methods of planting fruit trees 32. Name two planting methods of the fruit tree you studied (2)  Using Seeds  Using seedlings 33. Explain the importance of using quality seeds or seedlings (4)  Produces a high yield  Do not require much water  Free from diseases and pest  Can grow in poor soils  They grow healthier  drought resistant  High chances of germination 25 | P a g e  34. State the correct depth; time and spacing when planting paw-paw seeds/seedlings  Depth: 2.5 cm  Planting time: November/December (Rainy season)  Spacing of seeds: 3m in rows and 2.5m between rows 35. Describe the steps in planting paw-paw from seedlings  Water the seedlings two hours before planting them  Cut the plastic in which the tree is planted and remove it without damaging the roots  Place the tree in the centre of the planting hole  Fill the hole with the remaining topsoil and fertiliser mixture. Firm the soil down  Use the remaining soil to make a shallow basin around the tree to hold water  Water the tree well and regularly  Place some compost around the tree and cover with mulch  Protect the tree from animals 26. What are seedlings?  Seedlings are young developing plants 2.2.6 Management of fruit trees 27. Explain the importance of keeping seeds and seedlings safe:  To prevent damage by pests or animals  To protect seedlings from strong wing and too much heat  To prevent wilting  Trees should not experience water stress 28. Define record keeping.  Writing down information that will help a farmer to plan future production. 29. Suggest three importance of record keeping in agriculture  Help a farmer to avoid previous mistakes  It saves money and labour  Helps to plan for future production  The farmer can know if he is making profit or loss  Help a farmer to get a loan 30. Name four information that can be kept record of when planting trees  Name of the fruit  Planting date  Yield per year  Problems and other remarks 1|Page  31. Define pruning.  Pruning is the process of cutting unwanted branches from a tree 32. Suggest two tools that can be used for pruning  Pruning shear  Machete  Saw  NB a wheelbarrow will be needed for transporting the unwanted branches from the orchard 33. Explain the reasons for pruning trees  To shape the tree  To remove dead wood  To make sure that the tree does not bear too much fruits (makes fruits to be smaller)  Improve the growth of the tree Prunning to remove dead woods Prunning was done to shape the tree 34. Suggest ways of controlling weeds o Remove weeds while they are still young o Never allow them to grow big enough to bear seeds o Use garden tools to remove weeds o Pull small weeds with hands 35. Suggest ways to control pests and diseases  Use pesticides to kill pests  Remove pests and kill them  Use healthy seeds and seedlings 36. How long does it take for pawpaw fruits to ripen?  Nine (9) months 37. Specify the correct time and methods of harvesting fruits  when the fruits change from green to yellow  harvesting is done from September to December  harvesting can also be done from March to June  a pair of pruning shears can be used to pluck fruits off the tree 2|Page  38. Define marketing  The process of introducing and selling the products to consumers (buyers) 39. Explain the marketing of paw-paw fruits  Individuals can buy small quantities at the farm  Individuals can buy large quantities for retail  The farm can supplies to supermarkets and other outlets WELCOME TO TERM 2 Theme 3: Animal Production 3.1 Genaral aspects of Animal Production 3.1.1 Species of Farm Animals 1. Define Livestock.  Livestock are animals that can be kept in the farm. Or Refers to farm animals. 2. List five animals kept on the farm or the homestead (livestock).  Cattle,  sheep,  goats,  pigs,  donkeys,  poultry,  Ostrich,  (not dog or cat) 3. Explain why specific animals are kept on the farm/homestead. Learners have to mention the animal and say its use/s as follow:  Cattle: for meat, milk, skin, horns, ploughing, pulling loads, to pay lobola in some tribes  Goat: for meat, milk (Saanen), skin, mohair (Angora goats)  Sheep: Meat (mutton), pelt, wool,  Pigs: for meat (pork)  Horses, Donkeys and Mules: for transport; to pull loads  Poultry: Meat, eggs, feathers  Ostriches: for skin, feathers and eggs 3|Page 3.1.2 Animal health 4. What are the causes of animal diseases?  Bacteria  Virus  Protozoa  Fungi  Parasites 5. Differentiate between the two categories of Parasites: a) Internal Parasites: parasites that live and feed in the body of an animal; e.g. worms and liver fluke b) External parasites: parasites that live and feed on the body of an animal; e.g. ticks and flies 6. Identify and explain signs of healthy animals:  It stands upright  Bright and clean eyes  Has good appetite  Normal dung  Breath easily  Urine has normal colour  Walks straight and easily  Normal body temperature  The nose is cold and moist  Shinny skin 7. Identify and explain signs of unhealthy/sick animals  Difficult standing upright  Dull and watery eyes  Has poor appetite  The dungs can be diarrhoeal or bloody  Breath abnormally  Reddish to Brownish urine  May be limping or walking slowly  High body temperature  Dry nose  Dull coat/skin 8. Suggest four ways to keep animals healthy  Clean animal houses  Give correct feeding  Remove sick animals  Vaccinate animals 9. Name and explain methods of controlling animal diseases and parasites:  Vaccination/immunization: the process of providing vaccine in the animal’s body through injection or droplets.  Injection: the process of providing vaccine in the animal’s body using a needle  Dosing: Is when liquid is forced into the mouth and down the throat of an animal using a dosing gun.  Dipping: Is when animals are placed in a dip tank containing the right chemical  Spraying: when animals are sprayed with dipping liquids to control parasites using a knapsack sprayer  Dusting: Is when animals are dusted with dry powder to prevent parasites 4|Page 3.1.3 Animal Nutrition 10. Define Balanced Diet  Balanced diet is a meal or mixture of food that contain all the required nutrients in the right amount 11. Outline the five main components of Balanced Diet (Nutrients)  Water  Carbohydrate  Protein  Minerals  Vitamins  Fats 12. (i) Give the functions of the following nutrients: a) Carbohydrate: to provide energy, to provide heat b) Fats: Store energy; Protect organs; Keep animals warm c) Water: cools down the animal’s body (or regulate body temperature); remove waste products; help with digestion; for transport in the body; help in the production milk, form part blood. d) Protein: For growth and development; repair worn out tissue; to form enzymes; helps in the production of milk, meat, wool, etc. e) Minerals: Provide a strong skeleton and teeth f) Vitamins: Keep animals healthy; help with normal growth and development g) Fibre: Promote good digestion; keep the digestive system clean; prevents constipation h) Vitamin B2 gives the body resistance to diseases. i) Zinc for normal growth (ii) Indicate the food sources of the following nutrients: Nutrients Sources 1. Carbohydrates Cereals; Grasses potato tubers 2. Proteins Legume crops; Bone meal 3. Vitamins Green leaves; Fruits 4. Fats Groundnuts; Soya beans; Sunflower seed cakes; fishmeal 2|Page  5. Minerals Fishmeal; bone meal; mineral licks 6. Fibre Grasses 7. Water Water; Fruits; Green leaves 13. Define deficiency diseases:  These are diseases caused by lack of minerals or vitamins 14. Give the deficiency diseases caused by lack of the following Minerals:: a) Zinc: Loss of hair, itching and rough skin (in pigs) b) Iodine: Goitre c) Iron: Anaemia d) Copper: also Anaemia; Swayback disease e) Magnesium: Poor bone structure; Muscle cramps in animals f) Calcium and phosphorus: Poor bone structure; rickets 15. Explain the difference between Hay and Silage:  Hay is grass that is allowed to dry before it is cut and stored  Silage is grass/green feed that is preserved and stored in succulent form (not dried) 16. Distinguish between different types of animal feed: a) Natural Pasture: the grasses shrubs and trees found in the natural environment where herbivores feed b) Established pasture: pastures created by farmers for the purpose of feeding animals during drought seasons c) Forage: grass and hay which is suitable for goats; cattle and sheep d) Fodder: straw; silage, hay and pellets e) Licks: these are mineral salts that animals lick from a trough or compressed blocks 17. Describe the methods of feeding animals: a) Natural Feeding: animals forage for food in their natural environment b) Ad-lib feeding: feeds are given to animals to boost their appetite 18. Why are animals given the following feeds? a) Ad lib feeding: given to an animal that has lost appetite to create appetite b) Maintenance ration: Given to an animal so that it can maintain its condition (to stay healthy without losing weight) c) Production ration: Given to animals for the production of products like meat, eggs, milk, etc. 3|Page 3.1.4 Breeding and selection 19. Explain the meaning of the term breed.  Breed is a group of animals that have the same characteristics. 20. Differentiate between Breeding and Selection: a) Breeding is the process of mating the best selected animals to improve the quality of the herd b) Selection is the process of choosing the best animals for breeding purposes 21. Discuss the purposes of Breeding:  To create breeds that resist diseases, pest and drought  To produce breeds that grow fast  To increase production of meat; eggs and milk  To increase the size of the animal 22. Explain the purposes of Artificial Selection  To enhance and sustain the best characteristic  To choose breeds that are most disease resistant  To select breeds that produces quality products 23. List the qualities of animals suitable for breeding purposes:  Fast growth  Quality products  Superior size; shape and colour  High fertility  High yield 24. Name any breed of cattle, state what it is mainly kept for and give two examples of such a breed. Breed Purpose Examples  Beef breed Kept for meat Brahman, Afrikaner, Bonsmara  Dairy breed Kept for milk Friesland, Jersey  Dual purpose breed Kept for both meat and milk Brown Swiss, Simmentaler, Sanga 25. Identify the following dairy breeds A: Friesland cow B: Jersey Cow C: Guernsey cow 4|Page  26. Identify the following Beef breeds 27. State the name of the dual-purpose breed of cattle Simmental 28. Name the four breeds of sheep and explain what each breed is kept for.  Mutton breeds: they are kept for their meat called mutton e.g. Dorper; Damara and black-head Persian  Wool-bearing Sheep: they are kept for wool e.g. merino  Dual purpose breed: they are kept for both meat (mutton) and wool e.g. dorper  Pelt breed: they are kept for Pelt (skin of young lamb especially Karakul lambs) e.g. karakul 29. Identify the following mutton breeds: Damara sheep Blackhead Persian Dorper 5|Page  30. Identify the wool-bearing breed of sheep shown below 31. State the name of the sheep breed below and state what is kept for Kept for pelt and mutton 32. Identify the specific breeds of sheep below. State what each breed is kept for Mutton Breed (Dorper) Wool Breed (Merino) Pelt Breed (Karakul) Kept for meat called mutton Kept for wool Kept for pelt 6|Page  33. What are the three breeds of goat?  Meat breed e.g. Boer goat  Dairy breed e.g. Saanen  Mohair breed e.g. Angora goat 34. Identify the specific breeds of goats below and state what each breed is kept for: Meat Breed (Boar Goat) Milk Breed (Saanen) Mohair Breed (Angora Goat) Kept for meat kept for milk kept for mohair 35. How do we call the breed of goat that is kept for milk?  Saanen 36. Define poultry.  Poultry is a name given to all birds that are kept for meat, eggs and other products. 37. Name the three breeds of chicken and give an example of each breed. a. Layers like Lohmann and Hy-line b. Broilers like The Ross (white chicken) c. Dual purpose breed like Rhode Island Red, Australop (black) 38. Differentiate between the three breeds of chicken  Broilers : these are chicken kept for meat production  Layers : these are chicken kept for eggs production  Dual purpose breeds : these are chicken kept for both meat and eggs production 7|Page 3.3 Pig Farming 39. Discuss any four advantages of Keeping pigs:  Pigs are prolific (produce lots of piglets at a time)  Pigs can eat a variety of products  Pigs have a short reproductive cycle (can reproduce twice in a year)  Pigs grow fast  Pigs do not compete with crops for land. 40. Distinguish between good and poor characteristics of pigs. GOOD CHARACTERISTICS OF PIGS POOR CHARACTERISTICS OF PIGS Sows and Boars must be highly fertile Low fertility Good mothering ability Poor mothering ability Good physical structure Poor physical structure Satisfactory productive life Short productive life Good carcass quality Poor carcass quality 41. Describe the characteristics of different pig breeds. Indigenous pigs SA Landrace Large White Large Black  Small in size  White coat  White coat  Long body  Grow slowly  Long body  Long body with  Black coat  Scavenge for food  Loopy ears curved back outside the  Good for bacon  Wide from neck to homestead production hip  Ears always erect  Produces big litters  Produce a lot of milk for the litters Duroc: Red Wattle  Long body  Long body and heavy weight  Golden-brown coat  Red coat with unique wattles  Produces a good number  Produces a large number of litters of litters  Suitable for extensive farming  Produces overweight pigs 8|Page  42. Identify the pig breeds shown below Large White Large Black SA Landrace 43. Give three characteristics of any breed of pigs Large Black: Black in colour, ears are small and drop forward, they are large, and sows have a good mothering ability. 44. Explain the purpose of keeping specific breeds of pigs. a) Baconers are kept to produce bacon (lean meat) b) Sausagers are kept to produce a lot of fat used in sausages c) Porkers are kept for pork. 45. Explain the meaning of finishing off for Market  This means to ensure that pigs are fat enough for the market. 46. Describe the process used when slaughtering a pig. a) Stunning: making a pig unconscious so that it does not feel pain during sticking b) Sticking/Bleeding: cutting the throat of pig with a long knife to allow blood to flow out c) Scalding/Scraping: the process of removing the hair using a blade after the socking the pig’s body in hot water or passed through a flame. d) Singeing: the process of removing the left over hairs using a gas flame and scraping them off. 47. State the reasons for the following management practices of handling pigs. a) Immunization done to prevent incoming diseases b) Dipping is done to kill external parasites c) Dosing is done to kill internal parasites d) Castration is done to prevent unwanted breeding, also to improve the quality of meat e) Marking is done for identification purposes f) Teeth clipping is done to prevent piglets from hurting each other or the sow when suckling, to prevent the piglets from injuring workers g) Regular Inspection is done to see if everything is in order 9|Page  48. Identify the following handling tools/facilities/practices Dipping Dosing Gun Vaccinating Dosing Castrating Teeth Clipping Vaccination gun/syringe 49. Name any three common diseases of pigs,  Anthrax  Diarrhoea  Swine fever  Tetanus  Foot and Mouth Disease 50. Describe the following diseases in terms of cause; symptoms and control/prevention: Disease Cause Symptoms Control/Prevention a) Anthrax Bacteria High fever; Difficulty in breathing;  Vaccinate against Anthrax Teeth-grinding; Bleeding from body  Burn the carcass of infected opening animals  Notify Veterinarian b) Foot and Virus Blisters around the mouth  Report to the veterinary officers Mouth Sores between hooves  Slaughter all affected pigs and Disease Lameness burn the carcasses (FMD) Poor appetite  Vaccinate against FMD c) Swine Fever Virus Weak; Fever;  Vaccinate Difficult but fast breathing  Slaughter all affected pigs Discharge of bloody diarrhoea  Report to the veterinary officers Discharge from eyes 10 | P a g e  51. Describe any two external parasites that attack pigs. External Parasite Signs Treatment  Pig lice  Irritates the skin  Spray pig house and animals  Cause animals to scratch with spray for lice  Mites  Infected areas itch  Spray pig house and animals  Scabs form with spray for mites  Skin becomes crusted Red Mite Follicle Mite  Ringworm  Fungal infection on the  Prevent damp living conditions skin 52. Name and describe any two internal parasites that affect pigs.  Roundworms  Tapeworms  Lungworms Name of Internal Parasite Description/Sign/Symptoms Treatment  Tapeworm  Narrow/long and flat  Regular dosing  Looks like white ribbons  Keep pigs out  Consists of many segment human faeces  Infected pigs look unhealthy  Infected pigs suffer from diarrhoea  Infected pigs lose weight  Infected pigs grow poorly 2|Page   Roundworm  Small; white; looks like threads  Regular dosing  Infected pigs suffer from anaemia  Infected animals becomes weak  Infected animals can die 53. Discuss the roles of Veterinary Services in animal health.  To control the movement of animals and the spread of diseases  Give permits to export and import animals  Certify export products  Gather information on animal diseases  Issue permit for the transportation of live animals  Supervises the culling and processing of animals 54. Define the following terms: a) Dry sows are female pigs which are not pregnant and are not having piglets b) Pregnant sow is a female pig with piglets in its uterus for 11 days c) Lactating sows are female pigs that have given birth and have piglets drinking from them for eight (8) weeks. d) Production Ration is the extra food per day given to an animal to produce meat, eggs, wool, etc. e) Maintenance ration is the food an animal require per day to keep in healthy status without losing weight. 55. Name the different feeds required by pigs at these stages: a) Dry sow Mash b) Pregnant/Gestation Mash c) Lactating sow Green feed + winner mash d) Piglet Creep + growing mash e) Fattening finisher + meal fattener f) Boars dry meal 56. Explain the importance of each component of the balance diet a) Carbohydrates  Provide energy b) Proteins  For growth and development  Repair worn-out tissues c) Vitamins  To keep animals healthy  To improve the animal’s fertility d) Mineral Salts  For strong bone and teeth  Play a bigger role in the endocrine system e) Fat/lipids  To protect internal organs  Store energy 3|Page  f) Fibre  Keep the digestive system clean  Help to prevent constipation g) Water  Helps in the digestion of food  Facilitates the absorption of nutrients  Form part of blood  Form part of milk  Form part of saliva  Assists in the excretion process 57. Define marketing  Marketing is the process of promoting and selling a product to customers 58. Explain the procedures to be followed in marketing pigs and pig products  Have a well-defined marketing plan: (know your customers; costs and selling prices)  Put the plan into action: (the duties of your employees)  Decide on the type of products: (piglets; mature pigs; slaughtered or live pigs)  Decide on transportation: (How to transport your products and who is going to be responsible for the transport)  Consider to mark your pigs for identification  If you are selling pig products, decide on the packaging and branding 59. Suggest where and how to market pigs and pig products  Pigs are raised in piggeries  Pigs can be sold as young piglets to be fattened elsewhere  Matured Pigs can be sold to be slaughtered  Pigs can be sold to companies that specialises in pork processing  Pigs can be sold to butcheries; hartliefs; meat markets; retail outlets 60. Identify the pig carcases 4|Page