Category: Dictionary

The cultivation of citrus fruits such as oranges, lemons, and grapefruits. Citrus farming involves tasks such as planting, pruning, pest control, and harvesting. For instance, a citrus farm might grow oranges for juice production.

The ejaculatory duct of cattle, often used for medicinal purposes. For example, producing beef ejaculatory duct for pharmaceutical and health applications.

A dish made from thinly sliced beef, vegetables, and sauce, quickly cooked in a hot pan or wok. For example, producing beef stir-fry strips for quick and easy meals.

Microscopic organisms that live in the soil and play a key role in decomposing organic matter, cycling nutrients, and improving soil health. Soil microorganisms include bacteria, fungi, protozoa, and algae. For example, promoting the presence of beneficial soil microorganisms through organic farming practices to enhance soil health and support sustainable agriculture.

The hard, keratinized structures on the heads of some cattle, used for protection and dominance. Horns can be removed or managed for safety. For instance, dehorning calves to prevent injuries and facilitate handling.

The practice of overseeing and caring for livestock to ensure their health, productivity, and welfare. Livestock management includes feeding, breeding, and health care practices. For example, implementing a health care plan for a herd of sheep to prevent disease and promote growth.

The oviduct of cattle, often used for medicinal purposes. For example, producing beef oviduct for pharmaceutical and health applications.

The process of obtaining official recognition that agricultural practices meet organic standards, including the use of natural inputs and sustainable methods. For example, obtaining organic farming certification to market products as organic and meet consumer demand.

The techniques and practices used to minimize food waste during production, processing, and distribution, including recycling and repurposing. For example, implementing food product waste reduction strategies to improve efficiency and reduce environmental impact.

The approaches and practices used to reduce the risk of diet-related diseases, including nutrition education, product reformulation, and public health campaigns. For example, implementing food product disease prevention strategies to support public health and enhance product appeal.