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Herbage

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herbage: The green plants, especially grass, eaten by grazing animals. Maintaining healthy herbage ensures nutritious feed for livestock and supports their growth and productivity.

Disinfecting

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disinfecting: The process of removing harmful organisms such as bacteria, viruses, or fungi from a place or an object by cleaning it with a disinfectant. Proper disinfecting practices are essential for maintaining farm hygiene and preventing disease outbreaks. Farmers should use appropriate disinfectants and techniques for effective disinfecting. Understanding the benefits and applications of disinfecting will aid in maintaining a healthy and productive farm environment.

ACRE

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ACRE: Advisory Committee on Releases to the Environment. ACRE provides guidance on the environmental impact of genetically modified organisms, helping farmers make informed decisions about their use.

R

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R: Indicates the average quality of meat in the EUROP classification, helping farmers understand the market value of their livestock, leading to better pricing and marketing strategies.

Leptospira Hardjo

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Leptospira Hardjo: Leptospira Hardjo is a bacterium which infects cattle and humans, causing leptospirosis and Weil’s disease. Abbr LH, lep hardjo. Understanding and preventing leptospirosis can protect livestock health and prevent zoonotic diseases.

Species

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species: a group of organisms that can interbreed. A species is a division of a genus. Abbr sp. (NOTE: The plural is species.). Understanding species classifications helps farmers manage biodiversity and select appropriate crops and livestock for their specific conditions.

Honey

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honey: A sweet yellow fluid collected by bees from nectar in flowers, and stored in a beehive. Producing honey provides farmers with a valuable product and supports pollination.

Beef Glands

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The glands of cattle, including adrenal, pituitary, and thyroid, often used for medicinal purposes. For example, producing beef glands for pharmaceutical and health applications.

Semolina

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semolina: A coarse flour made from wheat after the fine flour has been ground. It is used to make puddings. Farmers benefit from producing and using semolina for its culinary applications and market demand.