Fresh Vegetables and Fruits promotes healthier Living
Pata nakala yako ya kitabu hichi cha ufugaji,kilichoandaliwa na msomi na mbobezi wa maswala ya ufugaji.Kitabu hichi ni mwanga tosha kwa wafugaji wanaoanza mpaka wanaofuga.Kipo katika mfumo wa nakala ngumu(hard copy) tu.
Kinapatikana Tanzania nzima kwa Tsh 10000
0712815848
0755976150
Tomato is a popular garden vegetable used in salads, as a vegetable, processed into tomato paste, sauce and puree. Tomato is very rich in vitamins. It belongs to the Nightshade family along with potatoes, peppers and eggplants.
Types of tomato
There are 2 types of Tomatoes – determinate and indeterminate types.
1) Determinate types
The determinate tomatoes, or "bush" tomatoes, grow to a height 3 - 4' and stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over a period of 1- 2 weeks). They are mainly grown for canning. They require a limited amount of staking for support. Examples of determinate tomato include – Oxyl, Rambo F1, and Sandokan F1.
2) Indeterminate types
Indeterminate tomatoes can grow to well over 6’. They flower, set new fruit and ripen fruits for many months. They require substantial staking for support. Examples of indeterminate tomatoes include – Chonto F1, Bravo F1, and Mavuno F1.
Indeterminate variety keeps growing while determinate stops growing after the first harvest.
Image: Wikihow.com
For more information sms the Word JOIN to 21606 and you will be assisted.
These hives make a great home for the bees who will be working and making a lot of honey. Farm Diversification is very crucial and ensures various sources of income for the household.
Grwoing lima beans in the home garden as easy as other green beans. Here is the full step by step guide for lima beans gardening in the backyard.
Are you planning to grow bean sprouts in the jar of home garden? Here is the complete guide for growing bean sprouts in jars, pots or containers.
Interested to start your own gardening and confused with gardening requirements?, Here is the guide for Clever Gardening Tips, Ideas for Vegetable Gardening
Wengine wameweza, kwanini wewe usiwe miongoni mwao wanaomiliki viwanda vya usindikaji?
Kuna usemi usemao “changamoto ni fursa” na kwa Bwana Alphayo ni hakika changamoto ya kukosa soko na kuharibika kwa maziwa ilikuwa fursa.
Usikose kusoma nakala ya jarida la Mkulima Mbunigfu toleo lijalo, June 2019.
Hapa utaweza kujifunza ni kwa namna gani Bwana Alphayo ameweza kufanikiwa kuwa miongoni mwa wamiliki wa viwanda vya uzalishaji...
Kaa mkao wa kujifunza ili na wewe uweze kufanikiwa.
Are you planning to grow organic celery in containers in your home garden? Here is the complete guide for organic celery gardening in containers at home
Je unazijua sifa za banda bora la kuku wa kienyeji. K**a hauzifahamu banda linaweza sababisha changamoto nyingi kwenye ufugaji k**a sio bara. Tazama video kwa taarifa zaidi
👇👇👇
https://bit.ly/2VUdH8P
JINSI YA KUWAUA PANYA WENGI SHAMBANI AU MAJUMBANI
Wengi mmekua mkihangaika kumalizana na hawa jamaa hii ndo komesha yao twendeni :
Changanya mchanganyiko huu vizuri
Cement -Kilo 3
Unga wa ngano (wakiwandani) - kilo
Dagaa waliosagwa -robo kilo
Unga wa cocoa -vijiko sita
Chumvi laini -vijiko kumi vikubwa
Mchanganyiko utategemea na ukubwa wa vita yako .
Kisha nenda maeneo wanayopenda kushinda au ficho lao mwaga mchanganyiko huu ,pembeni weka maji ya kunywa .
INAFANYAJE KAZI !
Mchanganyiko huu ni mtamu sana kwa panya ,baada ya kufurahia mlo huu panya atasikia kiu kali ataenda kunywa maji,lahaula atakuwa amekamilisha mchanganyiko wa kutengeneza kitofari chakumbana tumbo ambacho kitamuua ndani ya siku 3 ,Mchanganyiko huu unauwezo wa kuua panya 1000 ndani ya siku 3.
Agriworth Tanzania tunatoa Huduma zifuatazo;
1,Upatikanaji wa mashamba kwa gharama nafuu mkoani Njombe na Iringa(Tsh.150,000/= mpaka Tsh.200,000/=kwa ekari moja.).
2.Uzalishaji na uuzaji wa miche ya matunda aina zote na miche ya miti ya mbao na Nguzo.
3.Usimanizi Washamba kwa mteja aliye mbali nashamba lake.
4.Uthamini wa shamba lenye Mali kwamteja anaye hitaji kuuza.
Mawasiliano;
Barua pepe;[email protected],
+255656999128,
+255763119916.
Asanteni.
Organic Shrimp Market : Outlook and Forecasted Analysis Through 2025
May 10, 2018
by Ganesh Rajput
Market Introduction:
Organic Shrimps are farmed naturally and make use of chemical-free feeding and processing methods (no antibiotics). Most shrimp are sold frozen and marketed based on their presentation, grading, color, and uniformity. Shrimps have high omega-3 fatty acids, calcium, iodine, and protein but low in food energy. Shrimp consumption is considered healthy for the circulatory system.
In many parts of the world, seafood is a staple food. It is consumed by a large part of the population living near the seashore. This has resulted in a strong base for shrimp consumption as a huge widespread population is dependent on the daily intake of protein from seafood.
Market Segmentation:
Organic Shrimp market can be segmented on the basis of source, type, processing type, end-use, packaging, distribution channel, and region.
On the basis of source, Organic Shrimp market can be segmented into warm water organic shrimp and cold water organic shrimp.
On the basis of type, Organic Shrimp market can be segmented into raw, cooked, tail on, tail off, peeled, shelled on, deveined and undeveined.
On the basis of processing type, Organic Shrimp market can be segmented into natural, frozen, marinated, canned and battered.
On the basis of end-use, Organic Shrimp market can be segmented into the industrial application, Food service/ HoReCa, and household application.
On the basis of packaging, Organic Shrimp market can be segmented into bags, boxes, standing pack, chain pack and skin pack.
On the basis of the distribution channel, Organic Shrimp market can be segmented into direct and retail sales. Direct sales refer to direct selling of corn as an ingredient to other industries. Retail sales are further segmented into modern trade, convenience stores, online retailers, and other retailing formats.
Drivers, Restraints, and Trends:
The demand for organic and sustainable seafood is increasing due to awareness among consumers as well as standards are rising in all the sectors – with retailers, restaurants and hotel chains. They are making aggressive commitments to ensure their seafood comes from stable and responsible sources. The key drivers include the working class and the growing urbanization of people, adhering with safe and nutritious seafood consumption and rising consumption of processed organic seafood products including salads and snacks. Increasing demand for shrimps over other seafood due to high nutritional content, a traditional food among Europeans and its availability at cheaper prices is expected to drive the market in the projected period.
Lack of planning and support from the government in production for organic shrimp regarding the environmental permits and difficulties being faced by the producers are some of the factors expected to prohibit the growth of organic shrimp market in near future.
However, the rising health awareness among consumers for consumption of protein-based products rather than calorie based products is the growing trend as well as organically grown products like organic shrimp with clean labeling certifications, is being widely accepted due to a responsible commitment in its source of production and processing methods. Advancement in organic shrimp farming is expected to grow the market for organic shrimp in the projected period.
Key Players:
Some of the prominent players of Organic Shrimp are Organic Shrimp Farming Co. Ltd., Anova Seafood BV, Ristic GmbH, DOM Intentional, Omarsa S.A., OSO, MSeafood Corp., Artisan Fish LLC and various other regional manufacturers.
Regional Outlook:
In North America and Europe, growing pe*******on for organic products, manufacturers are also optimistic about the growing demand for organic sea foods in the regions. For instance, producers like Organic Shrimp Farming Co. Ltd., Anova Seafood BV, and others are producing organic shrimp and processing products to meet the rising consumer demands for organic seafood products. The North America, the EU, and Japan being the consumers since traditional times are still looking out for protein-based products, organic shrimps in particular, with availability in frozen form as well as in processed forms too. Top importers for organic shrimp and its products are U.S., Japan, France, Spain, U.K., Germany, Belgium, Italy, Canada Denmark and others. Hence, rising consumption for organic food products & health awareness among their minds is expected to fuel the demand in the coming years.
The market is expanding globally thus the producers are exporting the shrimp and it’s based products from Thailand, China, India, Ecuador, and Indonesia. Changing eating habits due to acclimation of westernized diet among Asia Pacific consumers is expected to affect the consumption of seafood products in this region. As a result, increasing consumption of western diet among consumers is shifting their preference from seafood products towards other food products such as beef, poultry, and others.
From past one decade, the Brazilian shrimp sector was at its stagnated position, earlier being the country was leading exporter of shrimps in Latin America region. Factors such as shrimp diseases, poor quality of shrimps, floods, and droughts were some unfavorable factors decimated the growth of shrimp market in the region. But in the recent years, improvement in shrimp farming technology and increasing domestic demand for shrimp products in Brazil is driving the demand for the products in the seafood market.
In Latin America region shrimp industry is back on the growth track and is expected to trace the fastest pace in the upcoming years, factors such as increasing production of shrimps from inland farming, areas that use fresh water and focus towards use of certified organic shrimp production in Brazil and Mexico is contributing towards future growth of shrimps over the forecast period.
Different crops take different nutrients from the soil. They also have different
pests and diseases. These can build up if you plant the same crop again and
again.
To reduce pests and diseases and to keep your soil healthy, rotate your crops.
This is where you plant a crop from a different family. After your beans crop, try planting potatoes then maize.
STEP BY STEP GUIDE TO SETTING UP A NEW DAIRY FARM
Establishing a new dairy farm is a very significant financial and time commitment which requires detailed planning and management. Prior to undertaking such a project you should be very clear on your goals for the farm and why you are undertaking the project. Because of the large capital investment required it is essential that very detailed plans
are developed, analysed and stress tested.
What are the steps involved in setting up a new dairy farm?
Step 1
Develop a physical plan for the farm to include milking and grazing infrastructure, animal housing and slurry storage.
(a) Decide on the number of cows that will be milked
based on the size of the farm and the grass growth
potential of the farm
(b) Design a milking facility, housing facility and grazing
infrastructure appropriate to the number of cows planned and the farm size.
(c) Decide on an operational plan for the farm, who
will do the work? Who will manage the farm?
Step 2
Develop a capital budget for the farm to quantify the total cost of converting to an operational dairy farm.
(a) Estimate the cost of each item in the development plan,
speak to other farmers who have undertaken similar scale conversions and get quotations from builders/suppliers.
(b) Develop a stock budget based on the total number of stock including replacements to be bought, include also cost of disease testing, transport, vaccinations and any other cost associated with keeping the animals until the
farm becomes operational.
(c) Who will project manage the conversion of the farm?
Will there be a cost or opportunity cost associated with
the project management?
(d) Allow a contingency of at least 15% on the capital budget for unforeseen costs.
(e) Decide how the development costs will be funded;
how much equity is available from sale of existing stock/assets; how much will have to be borrowed?
Ensure there is adequate working capital available to start up the operation of the farm
Step 3
Develop an operational budget for the farm to quantify the total costs and total income generated annually.
Step 4
Develop a timescale plan for the conversion of the farm.
(a) Meet the bank with the plan to secure any funding
requirements – allow six months.
(b) Apply for planning for any development needed
– allow six months.
(c) When applying for grant aid for development the
time schedules need to be factored into the plan.
(d) Aim to construct grazing infrastructure and farmyard
facilities during the months when ground conditions are usually more suitable allow six months for construction.
(e) Ideally the milking facilities should be installed earlier to avoid peak work flow for suppliers.
(f) Plan the arrival/first calving of stock to match the time frame of the farm development
Step 5
Managing the conversion phase.
(a) Regularly monitor the costs relative to budget –
adjustments may need to be made to plans to ensure the project stays within budget. Target scarce funds to essential investment, extras can be added later when funds permit.
(b) There will usually be numerous contractors required for the development of a new dairy and each contractor should be provided with a plan of what is required and should provide a written quotation before commencement of any work. Any deviation from the quotation should be agreed in advance,
including the cost implications.
(c) If you have inadequate experience or expertise in the supervision of construction of farm infrastructure then seek help and, for large projects, a project manager could be a worthwhile investment.
(d) Ensure that any stock on the farm are adequately managed during the conversion phase and are on-target to meet their production requirement.
_____________________________________________
To get a complete e-book manual on BEST PRACTICES IN MODERN DAIRY FARMING , Kindly pay ksh 150 via mpesa Till number 664444 and text your email to 0724512194
HABARI NJEMA WA WAKULIMA WA MIHOGO
Practice good milking hygiene
1. Before you begin to milk your cow, you must wash your hands thoroughly.
2. The cow’s udders must be washed with a disinfectant solution and warm
water then dried with a clean cloth. Each cow should have its own cloth.
3. Milk your cow by gently squeezing the teats. Do not pull the teats. Make sure
all the milk is out of the udder. This should take at least 8 minutes of milking.
4. Apply a milking salve to soften the teats and stops them from cracking.
5. After milking, dip each teat in a teat dip solution to help
control bacterial infections like Mastitis.
HOW TO PREPARE SILAGE FOR DAIRY COWS.
Silage is high-moisture fodder preserved through fermentation in the absence of air.
These are fodders that would deteriorate in quality if allowed to dry. Silage can be made from grasses, fodder sorghum, green oats, green maize or Napier grass. An ideal crop for silage making should;
i) contain an adequate level of fermentable sugars in the form of water-soluble carbohydrates
ii) have dry matter content in the fresh crop above 20%
iii) possess a physical structure that will allow it to compact readily in the silo after harvesting Crops not fulfilling these requirements may require pre-treatment such as:
i) field wilting, to reduce moisture
ii) fine chopping, generally 20–25 mm preferred to allow compaction
iii) use of additives, to increase soluble carbohydrates
Harvesting stages
Napier grass should be harvested at about 1 metre when protein content is about 10%. Maize and sorghum should be harvested at dough stage, that is when the grain is milky. The grains will provide water-soluble sugars and molasses is not
necessary when ensiling. When ensiling napier grass, molasses should be added to increase the sugar content. To improve silage quality, poultry waste and legumes like lucerne and desmodium may be mixed with the material being ensiled to
increase the level of crude protein.
Types of silos
A silo is an airtight place or receptacle for preserving green feed for future feeding on the farm. Silos can be either underground or above ground, the qualification being that the silo must allow compaction and be air tight. Five types are described here: tube, pit, above-ground, trench and tower.
Silage can be made in large plastic sacks or tubes. The plastic must have no holes to ensure no air enters. This is popularly referred to as tube silage. Silage can also be made in pits that are dug vertically into the ground and then filled and compacted with the silage material.
An above-ground silo is made on slightly slanted ground. The material is compacted and covered with a polythene sheet and a layer of soil is added at the top. When finished, it should be dome-shaped so that it does not allow water to settle at the top
but rather collect at the sides and drain away down the slope.
The trench silo is an adaptation of the pit silo, which has long
been in use. It is much cheaper to construct than a pit silo. Construction is done on sloping land. A trench is dug and then filled with silage material. This method is ideal for large-scale farms where the tractor is used. Drainage from rain is also controlled to avoid spoiling the silage.
Tower silos are cylindrical and made above-ground. They are 10 m or more in height and 3 m or more in diameter. Tower silos containing silage are usually unloaded from the top of the pile. An advantage of tower silos is that the silage tends to pack well due to its own weight, except for the top few feet.
Qualities of good silage
Well-prepared silage is bright or light yellow-green, has a smell similar to vinegar and has a firm texture. Bad silage tends to smell similar to rancid butter or ammonia.
Natural microorganisms turn the sugars in the plant material or any added as molasses into weak acids, which then act as a preservative. The result is a sweet- smelling, moist feed that cattle like to eat once they get used to it.
Storage and feeding
Tube silage should be stored under shade, for example in a store. Rodents like rats that could tear the tube need to be controlled. When feeding, open the tube and scoop a layer and remember to re-tie without trapping air inside. When feeding from the pit, scoop in layers and cover after removing the day’s ration, making sure the pit is air tight. Drainage from the top should be guided to avoid rainwater draining into the pit.
Losses
Nutrient losses may occur during silage making. In the field during cutting, losses due to respiration during wilting will be about 2% per day. If it rains, leaching may cause some loss.
Overheating due to poor sealing gives a brown product, which may smell like to***co and result in severe damage to nutrients e.g. proteins.
Effluent losses of 2–10% that occur from moisture seepage contain soluble and highly digestible nutrients; seepage should be avoided by wilting the herbage.
Silage additives
During silage preparation, different types of additives can be added to improve the quality. These include fermentation stimulants. Some crops may not contain the right type or the right number of lactic acid bacteria. Bacterial inoculants and
enzymes can hasten and improve fermentation by converting carbohydrates to lactic acid. Most inoculants contain Lactobacillus plantarum.
Fermentation inhibitors include acids such as propionic, formic and sulphuric. Inorganic acids are more effective but are strongly corrosive thus not recommended.
Of the organic acids, formic is more effective than propionic, lactic or acetic.
Substrate or nutrient sources (grains, molasses, urea or ammonia) are used when there are insufficient soluble carbohydrates in the material to be ensiled (e.g. legumes, Napier grass, crop residues). They are also used to increase the nutritive value of the silage. Molasses can be added at about 9 kg/t of silage.
Note: Use of additives is not a prerequisite for making good silage, but it is good for
problem crops.
__________________
To get a complete e-book manual on successful dairy farming, Kindly pay ksh 150 via mpesa Till Number 664444 and text your email to 0724512194
MAKING LIVESTOCK SILAGE FROM WATER HYACINTH
Water hyacinth is rich in Nitrogen, Phosphorus, Potassium as well as other plant nutrients.
Silage is made by combining wilted water hyacinth with 10% maize bran and allowing the mixture to ferment for 20 days.
The finished product is golden brown in colour, sweet smelling, readily acceptable to cattle and may be stored for long periods without loss of quality.
The process is as follows:
* Take fresh hyacinth from a clean water body. The roots should removed and may be dried to be used as an ingredient in potting soil
* Chop the shoots of the plant (leaves, petioles, and rhizome) into pieces and air dry. Drying a large pile requires about two days until the leaves and stalks are just beginning to wilt.
* Mix thoroughly the plant pieces with maize bran in the ratio of 11:1 respectively; making sure the bran coats the pieces evenly. This will not be possible if the water hyacinth is too dry. In such a case, sprinkle some water over the water hyacinth and re-mix the materials together.
* Tightly pack the mixture into a large, air-tight plastic bag and close bag with string or wire. Squeeze out any remaining air when tying the plastic bag.
* Stack 3 to 4 bags in an upside-down position. This minimizes the entry of air from any tears in the plastic bags.
* Place the bags away from the sun or cover with a non-transparent sheet. It is normal for the bags to feel warm to the touch after three days or so. The contents will turn from green to olive to brown during the first week.
* The silage is ready for use after 14 to 20 days and can be stored for several months without loss of quality.
Uses of Water Hyacinth Silage:
* This silage is used as a feed supplement.
* Cattle, pigs, goats and rabbits are well suited for it, but poultry does not do to well.
* The silage is approximately 20% dry matter.
* The dry matter contains 13% crude protein, 20% acid detergent fibre, 0.4% calcium and 0.8% phosphorus.
* Silage may be prepared by substituting molasses for maize brain but the resulting feed is lower in dry matter and crude protein. The silage resulting without addition of either maize bran or molasses has poor nutritional value and storage characteristics.
__________________
To get a complete e-book manual on successful dairy Fodder production, Kindly pay ksh 200 via mpesa Till number 664444 and text your email to 0724512194
Roughly half as many workers are required to manage goats or sheep with this ingenious U-shaped kraal, with an alley, crush, and sorting pens.
Growing Lemon In Containers:Growing lemons in containers are same as growing lemons in the ground. Growing lemon trees from seed can take more 5 years to produce fruit. So, growing from seeds is not recommendable. It is best to buy a healthy lemon plant of 3 years age, so they start blooming and fru...
EASY VEGGIES TO GROW
Gardening with kids is SO much fun! Here are some tips for easy veggies to grow.
LINK: https://picklebums.com/veggies-to-grow-with-kids/
Twendeni shamba......... Ajira yetu soteeeee
Olimpio
Dar Es Salaam
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