Month: October 2007

Rural Environment

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rural environment: The countryside. Protecting the rural environment supports sustainable agriculture and enhances biodiversity.

Active Ingredient

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active ingredient: The main effective ingredient of something such as an ointment or agrochemical, as opposed to the base substance. Abbr AI. Knowing the active ingredients in agrochemicals helps farmers use them safely and effectively.

Food Product Incident Investigation

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The process of examining and analyzing incidents related to food products, including contamination, quality issues, and safety concerns, to identify root causes and prevent recurrence. For example, conducting food product incident investigations to improve processes and prevent future issues.

Lignify

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Lignify: To lignify means to become hard and woody. Plants are less digestible as they become lignified. Managing lignification in forage crops can improve livestock nutrition and digestibility.

Maw

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maw: a stomach, especially the last of a ruminant’s four stomachs. Understanding the function of the maw can help farmers manage livestock nutrition more effectively, ensuring better digestion and health.

Agricultural Holding

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agricultural holding: A basic unit for agricultural production, consisting of all the land and livestock under the management of one particular person or group of people. Managing agricultural holdings effectively is crucial for farmers to optimize productivity and sustainability.

Institute Of Food Research

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Institute of Food Research: A not-for-profit scientific institute which advises on food safety, diet and health. Abbr IFR. Ensures farmers have access to the latest research on food safety and nutrition.

Horticultural Development Council

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Horticultural Development Council: A non-departmental government body providing information and support to people in the horticulture industry, including producers of soft fruit, mushrooms, and tree fruit. Abbr HDC. Engaging with HDC can provide farmers with valuable research and support for horticultural practices.

Beef Brisket

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A cut of beef obtained from the breast or lower chest, known for its rich flavor and tenderness when cooked slowly. Brisket is commonly used for barbecuing and braising. For example, producing beef brisket for barbecue joints and home cooks.

Monophyletic

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monophyletic: derived from a single ancestral type. Understanding monophyletic relationships can help farmers improve their breeding programs and ensure better genetic diversity and productivity.