Category: V

veterinary: Referring to the care of sick animals. Veterinary services are crucial for maintaining livestock health and productivity.

virgin: In its natural state, untouched by humans. Managing virgin land can preserve its ecological value and potentially provide new opportunities for sustainable farming.

vegetarian: A person who does not eat meat. Offering vegetarian products can cater to diverse consumer preferences and increase farm income.

vitamin C: A vitamin which is soluble in water and is found in fresh fruit, especially oranges and lemons, raw vegetables, and liver. Adequate vitamin C intake can improve immune function and overall health in livestock.

vetch: A leguminous plant (Vicia sativa). Vetches can be sown with oats as an arable silage, providing nutritious feed for livestock and improving soil fertility.

virus pneumonia: Enzootic pneumonia. Preventing and managing virus pneumonia in livestock can improve animal health and productivity.

vining: The harvesting of peas for processing. Efficient vining can improve pea quality and farm profitability.

variegation: A phenomenon in some plants where two or more colors occur in patches on the leaves or flowers. Managing variegation can help maintain aesthetic and genetic diversity in crops.

value added: The difference between the cost of the materials purchased to produce a product and the final selling price of the finished product. In agriculture, value-added activities like butchering or milling can increase profitability for farmers.

virus yellows: A disease of sugar beet and mangolds as a result of which the leaves turn yellow and the sugar content is greatly reduced. Managing virus yellows can prevent crop losses and improve sugar yields.