Archive for September, 2011

« Previous Entries Next Entries »

Biltong Production

Wednesday, September 28th, 2011

Biltong is a dried meat snackfood, popular in southern Africa. It is made using the following procedure: Prepare a brine mixture according to the following recipe (for 100kg of fresh meat-brine mixture i.e. 1 weeks production). Select beef from hindquarter and cut into strands along the muscle fibres. Cut across the muscle fibres to produce [...]

SMALL-SCALE BUTTER MAKING

Wednesday, September 28th, 2011

Butter can be made from fresh or fermented milk. If fresh milk is used, it must first be separated into skim milk and cream. The cream is churned and the final product is known as sweet butter. The milk used to make lactic butter does not require separation into skim and cream. Instead milk is [...]

Rules for clean hand-milking

Tuesday, September 27th, 2011

Milking cows by hand can be as hygienic and satisfactory as milking machines and is often more gentle to the udder. However, precautions must be taken to get the healthiest milk. If the correct milking procedures are followed, the cows can give more milk; and if you are selling your milk, there will always be [...]

Why should I use cows for work?

Tuesday, September 27th, 2011

Introduction Many people involved in farming on a small-scale in the world are mixed farmers. They keep a variety of livestock and grow food and some cash crops. When farming is carried out on a small-scale on land areas of 1-4 ha it is often not economic to use motor power for land cultivation and [...]

Why we study water

Tuesday, September 27th, 2011

Why we study water 1. Water is necessary for life. We need water for ourselves and our families to drink and to wash in, Family to give to our animals to drink Animals and to make our crops grow. Crop growing 2. We should know about water so that we can use water better. 3. [...]

Growing Cereals

Tuesday, September 27th, 2011

What are food crops? To live, man must eat. At one time men gathered and picked the fruits, leaves, and seeds of trees and plants. To get meat and fish they hunted and fished. But nowadays hunting, fishing and food gathering are no longer enough to feed all the people. Crops have to be grown [...]

Fritters

Monday, September 26th, 2011

Ingredients 1 mug boiled yam, mashed 1 egg yolk 1/4 mug milk 1/4 mug root crop flour 1 teaspoon baking powder 1/2 teaspoon salt For firm ingredients you might want to use the INPhO weight calculator. For liquid ingredients the volume table could be useful. Utensils Sharp knife Saucepan Potato masher Coffee mug Glass Fork [...]

Understanding Johne’s disease

Monday, September 26th, 2011

Clinical symptoms The time before the disease becomes apparent in a herd varies from less than 6 months to several years (even 15 years). A very small percentage of the animals show clinical signs. Affected animals develop a diarrhoea of long duration and lose condition (emaciation). Differential diagnosis Johne’s disease should not be confused with [...]

Contagious Cattle Lungsickness

Monday, September 26th, 2011

Contagious bovine pleuropneumonia (CBPP) or lungsickness is one of the major diseases which pose a threat to cattle in Africa. The disease is mainly characterized by lung lesions in affected cattle. CBPP is caused by Mycoplasma mycoides mycoides SC. Mycoplasma spp. mainly affect the mucous membranes and joints. Infections with Mycoplasma spp. are invariably associated [...]

French Fries

Monday, September 26th, 2011

                 Ingredients Fresh root crop tubers Oil for frying Salt For firm ingredients you might want to use the INPhO weight calculator. For liquid ingredients the volume table could be useful. Utensils Sharp knife Bowl Sieve Deep frying pan Preparation Wash, peel and cut the tubers into chunks of about 0.25″ thick. Place the tuber [...]

« Previous Entries Next Entries »