Category: F

Formulation: The form in which a pesticide is sold for use, e.g., emulsions, wettable powders, etc., which can be mixed with water. Properly managing pesticide formulations ensures effective pest control and environmental safety.

Freezer: An appliance for preserving perishable items by keeping them at a very low temperature. Properly using freezers supports food preservation and reduces waste.

FAC: Abbreviation for Food Advisory Committee. This committee provides guidance on food safety and standards, ensuring that farmers’ products meet regulatory requirements and are safe for consumption, thereby protecting public health and enhancing marketability.

Forested: Referring to land covered with forest. Properly managing forested areas supports timber production, biodiversity, and environmental health.

Farm Health Planning: An official set of guidelines from Defra for preventing, managing, and treating diseases in farm animals. Implementing health plans helps farmers maintain healthy livestock and reduce disease outbreaks.

Fungicide: A substance used to kill fungi. Properly managing fungicides ensures effective disease control and crop health.

Fullering: Making a groove on the lower surface of a horse’s shoes into which the heads of the nails will fit. Properly managing fullering supports horse hoof health and performance.

Freeholder: A person who holds a freehold property. Properly managing freehold property supports long-term farm stability and investment.

Fortified Wine: Wine such as sherry or port with extra alcohol added. Properly managing fortified wine production supports high-quality beverage production and marketability.

French Bean: A common green vegetable (Phaseolus vulgaris) grown for sale fresh or for processing as canned, frozen, or dried vegetables. Properly managing French beans ensures high-quality vegetable production and marketability.