Alan Nafzger, Ph.D.

Indehiscent

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indehiscent: Referring to seed pods, fruit or capsules that do not open to release seeds when ripe. Compare dehiscent. Helps farmers manage seed dispersal and crop harvest.

Flock

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Flock: A large group of birds or some farm animals such as sheep and goats. Managing flocks effectively ensures animal health and productivity.

Rotation Design

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rotation design: A method of conserving soil nutrients in organic farming by planting different crops in different years. Using rotation designs supports sustainable farming practices and soil health.

Midden

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midden: a heap of dung. Understanding the role and management of middens can help farmers improve soil fertility and waste management.

Thin

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thin: To remove a number of small plants from a crop, allowing the remaining plants to grow more strongly. Proper thinning practices can improve crop yield and quality, enhancing farm productivity.

Hormone

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hormone: A substance produced in animals in one part of the body which has a particular effect in another part of the body. Understanding hormones supports livestock health and breeding programs.

Mn

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Mn: symbol manganese. Understanding the role of manganese in soil and livestock nutrition can help farmers prevent deficiencies and ensure better crop and animal health and productivity.

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.

Soil Erosion Assessment

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The evaluation of soil erosion risk and severity to inform management practices and conservation efforts. Soil erosion assessment helps identify vulnerable areas and prioritize interventions. For example, conducting soil erosion assessments to develop targeted conservation plans and protect soil health on a farm.

Rib

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A primal cut of beef obtained from the rib section, known for its tenderness and flavor. Rib cuts include ribeye steaks and prime rib. For instance, producing ribeye steaks for high-end restaurants and retail markets.

Theoretical Field Capacity

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theoretical field capacity: The rate of work that would be achieved if a machine were performing its function at its full-rated forward speed for 100% of the time. Understanding theoretical field capacity can help farmers plan and optimize machinery use for efficient field operations.