ProAgri Zambia 78

ProAg Pro Agri ri technology for the farmer

Z a m b i a No 78

Free

Dairy farming: Set records with record-keeping

Bayers’ innovative products shape the future of agriculture

Dream sustainably with Agrico drip-irrigation www.agri4all.com

www.proagri.co.za

5D SERIES AGRICULTURE

PULL MORE, WORK HARDER

WORK MORE, SAVE MORE

Additional high reserve torque for heavy applications.

Use more implements with 39% higher drawbar capacity.

Get equal load distribution with planetary reduction gears.

62 Litre Fuel Tank allows for longer hours in the field.

33% more contact area due to heavy helical gear design in transmission, ensuring durability and longevity.

LOWER INPUT COSTS More time in the field with longer service intervals (500hrs).

Save fuel with engine designed specifically for agricultural purposes, ensuring a larger RPM work range.

MORE COMFORTABLE Easier operation with adjustable seat.

Convenient gear shifting with side-shift gear lever.

Less transmission noise with heavy duty helical gear design.

www.deere.africa | africa@johndeere.com | Customer Care: 0800 983 821 | JohnDeereAME

John Deere

John Deere Africa & Middle East

Cover Agrico is at the forefront of development in terms of water conservation and efficiency.

Read on page 3 how you can also dream, and farm sustainably with Agrico and their water solutions.

Stop and smell t he roses

W

e are officially at the halfway point of 2022. As another year is speeding by, I know you are wondering how you got here; how time has moved this quickly. As we get lost in the hustle and bustle of life, we tend to forget to do the things that bring us joy. With the days, weeks and months rushing by, we get so caught up in our busy work activities that we sometimes forget to simply take a break just to breathe.

It was Mahatma Gandhi who said: “There is more to life than increasing its speed.” I’m sure you have heard the phrase: “You need to stop and smell the roses.” I want to say it is really important to appreciate what you already have in life. It is a simple statement, but in an age when the current thinking is “faster is better”, we need to hear it again and again. Life in the making is what our days are about. Don’t stop making plans and setting goals. Don’t give up dreaming and thinking of what could be.

Here are three things (or three “P's”) that might be worth doing at the halfway mark of 2022:

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Pause It is important to pause, reflect and sometimes just stop and smell the roses.

Push on At the halfway mark, many of us feel tired. There is no question, 2022 has been all over the map, but with this unprecedented year coming to a close, take that last leap of faith to make the best of what is left of this year.

Plan Even though it is July, the strategic planning season is actually in full swing.

Now is the perfect time to pause, push on and plan. We hope you enjoy this issue of ProAgri Zambia 78, take some time to sit back, read, relax, and stay warm until next time.

ProAgri greetings Bianca Henning bianca@proagri.co.za

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Dream sustainably with Agrico Bayer shapes the future of agriculture through innovative products Feed dairy calves for future prosperity More than just feed in dairy farming Part 2 Agricultural technology news from around the world Cattle breeds Part 2 Processing of condiments Part 19: Tomato sauce (ketchup) Rabbit farming: Kindling and weaning Part 6 How to improve father-son work relationships Poultry farming Part 5.1: Broilers and layers Ancient African food Part 4: The answer to Africa’s malnutrition and obesity?

ProAgri Zambia 78 77

ProAgri technology for the farmer

Z a m b i a

Nangwenya House No. 7352 Nangwenya Road Rhodespark +26 (0)97-769-9786 www.proagri.co.za Copyright © 2022. All rights r­ eserved. No m ­ aterial, text or p ­ hoto­graphs may be r­ eproduced, copied or in any other way t­ ransmitted without the written consent of the publisher. O ­ pinions ­expressed are not n ­ ecessarily those of the publisher or of the e ­ ditor. We recognise all trademarks and logos as the sole property of their r­ espective o ­ wners.

ProAgri shall not be liable for any errors or for any actions in reliance thereon.

ProAgri Zambia Editor Bianca Henning Reporters Benine Ackermann Maryna Steyn Natasha Kruger

> +27 82-326-2572 bianca@proagri.co.za > +27 73-105-6938 benine@proagri.co.za > +27 82-261-9177 maryna@proagri.co.za > +27 81-736-4236 natasha@proagri.co.za

Specialist Writer Annemarie Bremner > +27 82-320-3642 annemarie@proagri.co.za Senior Production Manager Zainab Pandor > +26 (0)97-769-9786 zainab@proagri.co.za Client Relations Manager Carin Swartz > +27 84-233-0123 carin@proagri.co.za Marketing Manager Diane Grobler > +27 82-555-6866 diane@proagri.co.za Marketing Xander Pieterse > +27 79-524-0934 xander@proagri.co.za Johan Swartz > +27 71-599-9417 johan@proagri.co.za Tiny Smith > +27 82-698-3353 tiny@proagri.co.za Brandon Gotz > +27 76-820-8478 brandon@proagri.co.za Lynette van Tonder > +27 74-694-4422 lynette@proagri.co.za Creative Director Christiaan Joubert > +27 72-419-3990 christiaan@proagri.co.za Design Michelle Kruger & Lizelle Erasmus Enquiries Engela Botha > +27 12-803-0782 engela@proagri.co.za Distribution and subscription Nita Volmer-van Zyl > +27 79-515-8708 nita@proagri.co.za Accounts Ronel Schluter > +27 12-803-0782 accounts@proagri.co.za Business Manager George Grobler

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ProAgri Zambia 78

Dream sustainably with Agrico

by Annemarie Bremner

“O

ur dream was to get water to Groenvlei farm, located 5 km from the nearest water source," says WG Treurnicht, who grows wine grapes just outside Porterville, at the foot of the Olifants River Mountains.

The farm joined hands with Agrico Piketberg to make this dream come true. They first set foot in the irrigation industry in 2004 with the planting of rootstocks. Before this, they were dryland grain farmers.

"It was the logical decision to approach Agrico, because I was at university with Walter Andrag," jokes WG. Yet friendship with the managing director of the company is just one of the reasons for the successful longterm relationship. "Agrico has been the leader in water management in the Western Cape for decades, and with their expertise, they have established a solid footprint throughout Southern Africa.

"We started irrigating without any experience. That is why we needed irrigation experts who could provide guaranteed products and service to make the journey with us,” says WG. With a water source in the Olifants River Mountains, WG built a large catchment dam on the farm Soverby.

The big challenge was to transport the water from the dam to the farm Groenvlei 5 km further downhill and handle the unmanageable pressure!

While pumps are used on the upper farm, Groenvlei relies on gravity and natural flow. With a drop of more than 70 metres, the pressure in the pipes is up to 8 bar. A burst pipe can be a disaster.

WG says that due to the high pressure, it is extremely important to have a trustworthy supplier and products.

"About 90% of everything Agrico provides us with is buried 1,5 metres deep.

There is only one chance to do it right!”

Today, there are 75 hectares of wine grapes and 10 hectares of rootstock that receive water through drip irrigation.

The nursery is moved every season

WG Treurnicht inspects his grapes to make sure they are top quality.

Niël Carstens from Agrico Piketberg says they know where every line and dripper is on the farm, and problems can be solved quickly. for protection against diseases.

Therefore, the block needs to be surveyed every season and the irrigation planned from the start.

The pipes are removed and rolled up to move them to the new block. Along with thorough planning and a smooth installation process, scheduling is just as essential. It is important that the system communicates and performs as planned.

WG has been practicing conservation farming for many years, and the choice for drip irrigation over the more common micro-irrigation in the area has been made with a view to the sustainable use of water.

Niël Carstens, Branch Manager of Agrico Piketberg, says one of the great advantages of the farm is its clean water source. The water is not full of minerals like iron or other impurities that tend to clog the drippers. This

ProAgri Zambia 78

Left: This dam and Agrico's superior irrigation planning turned a dream into reality.

WG Treurnicht, farmer from Porterville in the Western Cape, and Niël Carstens, Manager of Agrico Piketberg, both know that a good relationship between supplier and customer is the first step to success

Good planning and water management are essential for the successful cultivation of vines. improves the consistency of the water application and reduces maintenance.

To make the correct recommendation for irrigation, factors such as the crop, soil type, slope and water quality are taken into account. "We try to get the maximum value for our customers from their available water — we do not believe in waste."

Most of the water management takes place in the filtration house where the pressure and the distribution of the water are controlled.

Because Porterville is a winter rainfall region with hot and dry summers, they need to be proactive. Moreover, the seasons are not always predictable due to climate change, and from 2015 they have experienced many challenges with below-average rainfall.

WG concludes: “Our entire farming is future-oriented. Farmers need to understand that water will become a major challenge in the world. That is why it is important to build a relationship with an organisation like Agrico that is at the forefront of development in terms of water conservation and efficiency.”

Dream sustainably with Agrico.

Call +27 (0) 83-455-5423 or +27 (0) 21-950-4111, send an e-mail to sales@agrico.co.za, or visit www.agrico.co.za.

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Bayer shapes the future of agriculture through innovative products

by Jaco Cilliers

I

mproving production and profits while minimising expense and effort is every farmer’s goal. Bayer understands this and continuously develop products that will enable a farmer to achieve these goals.

That is why Bayer introduced new crop protection products to the agricultural market. These products are specifically focussed on the tobacco and cotton industry and were brought to Zambia after being applied successfully in other African regions.

With the introduction of SIVANTO Prime and Vayego 200 SC, the farmers of Zambia will be able to effectively control sucking and chewing pests on their tobacco and other crops.

How does it work?

Each of these crop protection products was specifically formulated to target certain pests on crops such as tobacco and maize. The reason for the specificity is to minimise the risk to beneficial insects such as bees.

• Sivanto Prime was developed to target aphid infestations in tobacco crops. The active ingredient is Flupyradifurone, which was derived from the Asian plant, Stemona japonica. The SIVANTO Prime penetrates the xylem and the phloem of the plant cells. When the insect inserts its proboscis, it gives a bad taste and causes the insect to stop feeding quickly. Thereafter it affects the central nervous system of the insect causing paralysis. This ensures that the aphid will not be able to move to a different plant once it has come into contact with the active ingredient of SIVANTO Prime, thus limiting the spread of damage to the plants, as well as diseases that are carried by these pests from one plant to the next. SIVANTO Prime works fast and has a quick feeding cessation effect on the insects. The results of tests showed a significant decrease of up to 99% in aphid activity within the first five days after initial application.

•

Vayego 200 SC proves to be highly effective in budworm control. It reduces plant damage as a result of lethargy, paralysis, rapid feeding cessation and eventual death. It is a plant mobile insecticide that is suitable for application by foliar spray against larval or adult pest stages, but by also drip/drench application.

How should it be applied?

SIVANTO Prime insecticide can either be applied as a foliar or as a drench application. Vayego 200 SC can also be applied effectively as either a foliar spray or a drench application.

What is the recommended application rate?

• The recommended application rate for SIVANTO Prime is 200 ml per 100 ℓ of water per hectare.

Therefore, on 5 hectares you will mix 1 ℓ of Sivanto Prime on 500 ℓ of water.

• The recommended application rate for Vayego 200 SC is 38 ml per 100 ℓ of water, making it an economical pest control product.

On a 5-hectare field you will therefore mix 190 ml with 500 ℓ of water.

To calculate the mixing rate for your farm, you multiply the recommended application rate by the number of hectares to be sprayed. You also multiply the hectares with the quantity of water that is recommended by Bayer. Once you have mixed the correct quantity of water with the correct quantity of the product, you can spray it onto your crops. Depending on the size of your farm, it would be wise to have a large mixing tank so that you will be able to get a consistent mix with every application.

Can I use it on maize and vegetables?

Legislation dictates that an insecticide should be registered for use on specific crops against specific pests. This is

ProAgri Zambia 78

(Source: unsplash.com) in order to control the use of harmful chemicals and to ensure that pesticides are not overutilised and cause threats to people and the environment. In Zambia, SIVANTO Prime and VAYEGO 200 SC have been registered for use on tobacco plants specifically. However, in other areas of the world, these products have been used on a variety of crops including maize and various types of vegetables with great success.

Is it safe to use the crops after spraying?

Yes. Provided that the instructions on the product label are followed correctly. For each crop protection product there is a minimum time that must pass before the plants can be safely used by humans. This is normally referred to as the PHI on the product instruction pamphlet and indicates the period that has to pass from the last date of application before the plants can be harvested safely.

Where can I buy these products?

Bayer Zambia has several distribution points throughout the country, and also supplies products to other distributors within the agricultural industry.

For more information on how you can benefit, call Henry Mutelo on +26-096-759-6475 or send an e-mail to Henry.mutelo@ bayer.com, or contact Emmanuel Banda on +26-096-360-4694 or send an e-mail to emmanuel. banda@bayer.com.

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ProAgri Zambia 78

Nelia Mbewe

Feed dairy calves for future prosperity R

aising healthy and productive calves is crucial for the long-term success of the dairy industry. The target of all good dairies should be to minimize mortality. Providing calves with enough good-quality colostrum as quickly as possible after birth is an essential step to achieve this.

Colostrum Calves are born with an immature immune system which makes them prone to diseases. Therefore, colostrum (the first milk produced after calving) must be fed to the calf not later than three hours after birth. It contains antibodies called immunoglobulins for passing on immunity from the cow to the calf in order for it to fight off infectious diseases. It also contains high fat content to provide energy to the calf, therefore it is imperative that adequate good quality colostrum is fed to the calf. A newborn calf’s small intestine is permeable and able to absorb the immu-

noglobulins contained in the colostrum within the first few hours of life.

Rumen development At birth, the calf’s digestive system is underdeveloped. From birth to about two weeks of age, the calf is monogastric. The abomasum is the only functional part of the stomach, but as the calf begins feeding on dry feeds, distinctly grains (starter diets) containing readily fermentable carbohydrates, the rumen takes on an important role.

Developing the rumen of newborn calves is one of the most important and interesting areas of calf nutrition.

Starter intake is key for rumen development. In order for calves to handle the transition from a liquid diet to a solid one consisting of grains and forages, there is need for proper development of the rumen. Rumen development is important for efficient feed intake and growth. In order for

adequate rumen development to occur, a calf needs to consume at least 250 g of grain (or calf starter diet) per day for 21 to 28 days to grow a suitable level of rumen papillae and develop a population of rumen microbes. Rumen papillae aid in nutrient absorption, thereby promoting growth.

A calf starter diet should never be dry, dusty, or mouldy. A good quality starter diet will be palatable, smell and taste appealing to the calf and must always be fresh and readily available to encourage intake. It should be highly digestible, containing adequate levels of high-quality protein, energy, vitamins, and minerals. Starter diets must provide sufficient energy to support growth and sufficient protein to be used for that growth. Always ensure that adequate water is provided to the calf in order to encourage feeding.

Novatek Animal Feeds has a calf starter diet called Novatek Calf Starter 18%, and this can be introduced to the calf three days after birth. Novatek Calf Starter 18% has a balanced energy to protein ratio that is specially formulated to promote growth in the young calf. Left-over calf starter must be replaced with new and clean feed daily.

Ensure to monitor feed intake closely and adjust intake accordingly as the consumption starts to increase.

For more information on how to feed your cattle, visit Novatek’s website www.novatekfeeds.com, or contact Robert Kanyembo on (+26)-978-779-017 or by sending an e-mail to salesmanager@ novatek.co.zm.

ProAgri Zambia 78

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ProAgri Zambia 78

Tiger Animal Feeds:

More than just feed in dairy farming: Part 2 Dairy farm records

Dairy farming demands a hardworking, determined, and patient farmer.

The aspiring dairy farmer must know that there is no holiday. A dairy farmer must possess some substantial knowledge of bookkeeping and record keeping for effective business. It is important to have the right information to do it right. The key ‘drivers’ on dairy farming must be understood to develop effective strategy.

Good recordkeeping is important to the financial health of the farm.

However, good records alone do not ensure success, but success is unlikely without them. Records should tell how well the dairy farmer is managing the farm operations, and they indicate the strengths and weaknesses of the operation for effective decision making.

Dairy farm records should be able: • To assist in financial planning decisions • To assist in livestock management decisions • To assist in land management decisions The guiding principle of dairy records management is to ensure that information is available as when and where it is needed, in an organised and efficient manner, and in a well-maintained environment. The purpose of keeping dairy farm records is to assist in financial planning decisions whereas the following questions should be asked: • Is the farm making profit?

• Will the farm need to borrow money, how much and when?

• The monthly cash flow statement will show cash inflows against cash outflows on a timely basis.

Records must be maintained for specific purposes and the information contained in them must meet those purposes. Records will be identified and linked to the farm business process to which they are related, like to assist in livestock management decisions for: • Individual animal records • Production, health, heat cycle, date bred, calving, whom to cull, et cetera.

• Genetic improvement • Breeding records – sire, dam, et cetera.

Land management leads to successful fodder production, which is one of the most important activities in dairying contributing to the profitability of the business. Fodder provides an economic nutrient source which is highly relished by the animals. Therefore, land management decisions enable the farmer to manage:

• • • •

How many hectares are needed for pasture?

How much fodder to grow and how to keep it?

How many hectares should be available for other enterprises?

Where to put buildings, et cetera?

Type of record keeping • Livestock records/identification records • Production records • Breeding and calving records • Health records • Animal feed records • Daily farm records: • Financial records Some examples of dairy farm records

These contain information about the number of animals on the farm.

The records also include the name (if any), identification number, sex, date of birth/procurement date, breed, or any other identification mark an animal may have. Pictures or sketches of the animals, which indicate specific features, may also be kept as additional identification records.

Morning milking in litres

Evening milking in litres

This record is important to know the exact situation of the farm financially.

Milk production records help to get a clear picture of the net input and output of the farm. It also helps in making important decisions like if the cost of feeding a particular animal is more than the yield, it might be time to sell the animal; or what is the best time to breed a cow; or which combination of cow and bull has most productive offspring. These records are very useful for making precise management decisions.

Methods of record keeping

When the types of records are understood, it is important to know the methods of record keeping:

ProAgri Zambia 78

by Given Hamanungu, Senior Technical Expert – Livestock at Tiger Feeds Manual record keeping Manual record keeping has been with us for ages. It may be successful at small farms, but as the size of the farm increases, it becomes cumbersome and more prone to errors. Some methods may be used to make the process a little less tedious, such as using a colourcoding system, card files, case folders, individual records, tags, et cetera. This gives a more systematic approach to the records and makes them easily accessible for day-to-day field use.

MS Excel or spreadsheet With the advent of new technologies, record keeping has become simpler and error free. Computerised record keeping is more efficient than manual record keeping and recommended for a bigger farm.

Mobile apps The fastest and the easiest way to save records nowadays is through mobile apps. They are easily accessible and just a tap away. They are user-friendly and can be used even by those who are not very computer conversant.

Benefits of dairy farm record keeping: • It helps in maintaining the size of the farm by identifying the animals which are productive and non-productive, then culling the rest.

• It helps in the financial planning of the farm by determining the inflow and outflow of the products which determine the net profit of the farm and planning ahead.

• Record keeping is an excellent tool for keeping a check on the vaccination schedule, diseases, or any other unusual activity on the farm.

• Record keeping helps to manage a successful breeding system on the farm.

• It promotes effective feeding programmes.

• It also enables a farmer to determine the price of the products.

• Procurement and selling of animals become easy when you have access to the full records of each animal.

• Maintained records are also beneficial if the dairy farmer wants to get a loan from the bank to expand the business.

• Record keeping is also effective in the overall management of the farm.

For more information, contact Given Hamanungu at (+26) 0967-933-658 or (+26) 0975-403-834, send an e-mail to givenhams@gmail.com, or given. hamanungu@tigerfeeds.com.zm

9

Agricultural technology news from around the world Land Rover Defenders can now go electrical

“Defenders fitted with our easy to install kits do everything required of them on the farm quietly and efficiently,” comments Steve Drummond, Electrogenic Co-founder. “They are always there ready for use – just unplug and drive away; no more factoring in trips to the petrol station, and instant heat on cold frosty mornings.”

The kit will be available to ship from October 2022.

(Sources: www.electrogenic.co.uk, www.ProAgri.co.za)

A ‘drop in’ kit is now available in England to convert Land Rover Defenders to full electric power. Converted Land Rovers have been tested on a farm over the past 18 months. According to reports the vehicle is quiet and nippy with improved off-road and towing performance.

Electrogenic, the maker of the system, reckons the cost can be recouped after only four years.

The conversion is said to be simple, with a low-voltage electric motor replacing the diesel engine. It is bolted to the Defender’s existing clutch bell housing and the vehicle keeps all its gears. The 120 hp and 235 Nm of torque the electric powertrain develops is said to be comparable to the original diesel engine.

In South Africa an electric farm bakkie is already old news. Farmers looking for a lekker local version, need not look further than Worcester where Rumax is continuously upgrading its electrical solution for the farm.

An electric vacuum pump, power steering and heating are added, together with LED lighting. The 53kWh battery pack simply lifts into the engine bay in the form of two 135 kg boxes that plug together.

A full charge provides around 160 km of on-road range; more when driving off-road or around a farm. The kit comes standard equipped for 7,5 kW AC overnight charging (quicker charging optional). The electric powertrain is designed to be maintenance-free.

10

An autonomous future winks AgXeed, a Dutch start-up company, is getting important role players in the agricultural machinery world on board.

CLAAS announced it has entered into a cooperative venture with AgXeed and acquired a minority shareholding in the company's international funding round as a mark of their commitment to technological growth. The aim is to cooperate on the development and commercialisation of autonomous agricultural machines.

A while ago Amazone also announced its financial interest in the company.

The aim of the strategic partnership is to further develop Amazone mounted implements with regard to their autonomous use in the field.

The autonomous platforms from AgXeed are described by Amazone as an ideal match to its product range.

The combination of minimal ground pressure, optimised weight distribution and flexible mounting zones open up new possibilities for constructing intelligent farming solutions.

The tracked AgBot has already been used successfully in conjunction with Amazone cultivation and seeding equipment. In addition to cultivation and seeding, the new four-wheeled AgBot can also be used with Schmotzer (part of the Amazone Group) hoes for mechanical weed control.

In addition, the FTender universal front hopper system for seed and fertiliser along with the FT-P for crop protection agents and liquid fertilisers, can also be combined with a range of Amazone machinery for specific applications. Various sensor systems constantly monitor and analyse the work done.

CLAAS says in its news release that the farming industry must further increase productivity in the decades ahead to meet the needs of a growing global population. For CLAAS, collaborating with and investing in AgXeed marks a logical step towards futureproof technologies.

"Our involvement provides CLAAS

with access to innovative technologies in a familiar market segment, and complements our own expertise in autonomy and robotics,” explains Thomas Böck, CEO of the CLAAS Group. "In turn, AgXeed benefits from our extensive expertise and networks in many areas such as data transfer, interfaces and drivetrain solutions. This solution offers farmers and contractors concrete economic added value, and what’s more, it will soon be available."

AgBot, together with the associated software solutions and platforms, is expected to be launched in 2022. Optional crawler tracks with belt widths from 300 to 910 mm, combined with a low maximum weight of 6 t (without ballast) makes the AgBot very soil-friendly.

The vehicle also features an adjustable track width, load-sensing hydraulics, and a linkage with a lift capacity of up to 8 tonnes. An electric PTO, independent of the engine speed, and external high-voltage connections are optionally available. The electric equipment includes all the technology required for hazard and obstacle detection, in addition to an RTK (real time kinematics) steering system.

AgBots will be launched in various sizes and performance classes.

(Source: CLAAS media release, www.amazone.com)

One million Masseys made for farmers AGCO recently celebrated the production of the one-millionth tractor at its Massey Ferguson® Beauvais plant. This significant milestone coincides with the company’s 175th anniversary. Massey Ferguson has been manufacturing tractors in Beauvais, France since November 20, 1960.

Thierry Lhotte, Vice President and Managing Director, Massey Ferguson EAME, and President of AGCO in France presented the one-millionth tractor produced in Beauvais – a brand-new MF 8S.305 Dyna-VT™ - to Thierry Aubrée, a farmer and contractor from the village of La Chapelle des Fougeretz in Brittany, France.

“On behalf of all our employees and dealers, I want to thank our customers for their steadfast trust,” said Lhotte.

ProAgri Zambia 78

The new 8S adds to Aubrée’s expanding Massey Ferguson fleet that already includes four tractors, three combines, and two large balers.

Boussad Bouaouli, Vice President, Manufacturing Beauvais, emphasised employee commitment on the Beauvais MF campus development. “From 1960, there have always been people who kept the site moving, always with the right farmer-first focus to address challenges of the times and, above all, with a clear view to the future.”

It all started with the MF 825 in 1960. From then, the site grew continuously, producing iconic tractors driven by innovation, including: • MF 3000 Series in 1986, the first tractor with onboard electronics, • MF 8600 in 2008, introducing the efficient power concept, which reduces environmental impact, courtesy of the first use of SCR (Selective Catalytic Reduction) technology on an ag machine, • MF 8S Series in 2020, with its award-winning Protect-U™ concept, which features a 9,4-inch gap

between the cab and the engine installation, reducing heat, noise, and vibrations being transmitted to the cab and improving cooling and performance. The MF 8S Series received the Tractor of the Year 2021, Red Dot: Product Design 2021 and Farm Machine 2022 awards.

The site has seen innovative developments in recent years, and up to 100 tractors can be produced and shipped daily to dealers in more than 70 countries.

(Source: www.news.agcocorp. com/news) Case IH goes big with new flagship round baler Designed for larger livestock farms and contractors, the new RB HD Pro is designed to produce higher density bales in a wide range of crops, from wet silage to dry straw.

Topping the company’s variable chamber round baler range, there are two models: the RB456HD Pro (1,2 mwide bales from 90 cm to 1,65 m in diameter) and RB466HD Pro (1,2 m wide but from 90 cm up to 1,9 m in diameter). Each size comes with three rotor options: a feeding rotor, 13 cutter knives or 25 cutter knives, making six models in all.

Fitted with heavy duty components and fewer moving parts, main fea-

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tures include a completely re-designed bale chamber and belt path, as well as strengthened and enlarged rollers, shafts, and tailgate. The more powerful gearbox and driveline is said to increase the number of bales per hour (bale size, wraps and density pressure can all be set up on same screen page in the cab).

“In some places we have simplified things to help reliability and maintenance, for example reducing the number of driveline chains and sledge rollers,” comments Michal Jankowski, Case IH Product Marketing Manager.

Able to handle up to 30 tph, the new balers are designed to manage everything from straw and hay to haylage and silage at different cut lengths, thanks to new no-slip dual drive rollers and a wide range of knife sets selectable from the cab. An extrawide diameter rotor helps prevent blockages, while a new active drop floor means any that do get through can be cleared quickly.

The new balers will be available for the spring season 2023.

(Source: profi)

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www.iunlimited.co.za 11

Cattle breeds Part 2 C

attle can be considered as an essential daily food and nutrition source, a valuable supply of revenue, and they produce nitrogen-rich manure that can be used to rebuild soils. Different breeds are better adapted for each purpose.

hair. The breed's oily secretions, long eyelashes, and twitching tail assist in repelling insects like ticks and flies.

These cattle are docile and possess a strong herd instinct, making them easy to handle and making it difficult to steal a single animal out of a herd.

Boran cattle

Production regions The Boran breed is produced in Southern Africa due to its adaptability to climatic conditions and tolerance to heat. A shiny coat and exceptional heat tolerance allow it to outperform other breeds in hot, humid areas, but a thick, loose coat and oily hair help it to endure cold and rainy conditions in the winter. The Boran has been developed to be very resistant to parasites, both internal and external, such as ticks, and eye diseases.

The Boran cattle breed evolved from the Borana people's native shorthorned cattle over a thousand years ago. The breed is made up of 24% European Bos Taurus, 64% Bos Indicus, and 14% African Bos Taurus, which makes sense given the variety of cattle breeds that travelled from Ethiopia to the rest of Africa.

The Boran is a medium-framed breed, with mature cows weighing 380 to 450 kg and bulls weighing 500 to 850 kg. Calves born to Boran cows are small, therefore calving issues are unlikely.

Cows as old as fifteen years can still produce healthy calves. Colours range from white with dots to brown and red. The skin is loose and has short

Use The Boran belongs to the Bos indicus group and can be used in confined herds or crossbred to improve the meat quality, maternal qualities, and hardiness of Zebu breeds. The Boran is a non-selective browser and grazer with a tough rumen and metabolism.

The breed can endure water scarcity and live on low-quality feed.

Meat quality The breed's hardiness allows it to be “fattened up” on the veld and sold as “grass-fed”. The meat of the Boran and its hybrids is consistently more tender and marbled than other Zebu breeds.

The breed bridges the gap between the perfect carcass animal, which is expensive to maintain, and indigenous breeds, which fail to fulfil market criteria and yield minimal abattoir income.

The Boran produces acceptable carcasses with little input cost.

Boran bull with brown dots on his skin. (Source: boran.org.za)

Brahman cattle

Boran cow and calf. (Source: boran. org.za) 12

The Brahman is the first cattle breed produced in America and is presently used in Southern African beef production. Brahman is a medium-sized beef breed, with bulls weighing 700 to 1 000 kg and cows weighing 450 to 650 kg.

Calves are small at birth, weighing between 25 and 35 kg, but grow quickly and wean at comparable weights to

by Natasha Kruger

Grey Brahman bull. (Source: bosblanco.co.za)

Brahman cow and calve. (Source: brahmanshop.co.za) other breeds. Bulls have large,beanshaped humps.

Brahman cattle range in colour from pale grey to nearly black. Their short, glossy hair and pigmented skin reflect sunlight, allowing them to survive in hot and humid climates. They also have more sweat glands and looser skin than most European breeds, which helps regulate body temperature. There is reasonable loose skin under the abdomen of the breed.

Their short hair makes it harder for parasites to cling to, and the cattle secrete an oily substance that repels insects.

The cows live up to 20 years and have good maternal qualities, making them desirable in crossbreeding programmes. The Brahman is described as an intelligent animal that adapts well to routine and develops a mild temperament when treated gently.

Producing regions Brahmans are popular in South Africa, Namibia, and Zimbabwe. Brahman cattle thrive in large-scale production ProAgri Zambia 78

systems, and are found throughout South Africa. South African live animals, embryos, and semen are exported to Botswana, Zambia, Zimbabwe, and Swaziland.

Use While the Brahman is a pure breed, the Breeders' Society calls it the “king of crossbreeding” for its superior hybrid vigour, hardiness, maternal qualities, and low birth weight. In South Africa, over 50% of commercial breeders use purebred Brahman animals to produce other breeds. The Simbra is an excellent example of a breed formed by crossing Simmentalers with Brahmans.

Meat quality Contrary to popular belief, the Brahman possesses the genetic ability to provide high-quality, soft meat.

Braunvieh

Braunvieh, named after its brown coat, is one of South Africa's oldest and purest cattle breeds. The breed originated in the Swiss Alps and has been imported to most of Europe and Russia since 1897.

They were imported to South Africa in 1907 as part of a Department of Agriculture’s crossbreeding experiment to create cattle suitable for the cold highlands.

Braunvieh is a 60:40 ratio dualpurpose breed intended for meat and dairy products. The breed has black pigment and a good hide. In summer, they shed hair and thicken in winter to maintain a stable body temperature.

The dark pigment prevents eye cancer.

Cattle with powerful legs and black hooves can walk far and thrive under intensive production circumstances.

Their calm demeanour makes them easy to farm with and to keep in feedlots. The Braunvieh is a medium to large-framed beef breed, with bulls weighing 810 to 1 100 kg and cows 500 to 680 kg.

The cows are very good mothers.

Their exceptional milk production enables calves to grow up fast and have above-average weaning weights.

Production regions Braunvieh cattle are raised anywhere in South Africa. Because of its Alpine origins, it has a higher red blood count than other cow breeds, allowing them to adapt to a wide range of conditions, from extreme cold to extreme heat.

Use While Braunvieh cattle can be used in isolated herds, they also perform well in crossbreeding programmes. When used for crossbreeding, Braunvieh immediately improves any commercial cattle breed. The first crossbreeds had more milk, better udders and teats, better structure and constitution, and weaners that were heavier than average.

Braunvieh is supposed to be calm cattle that grow up quickly, and save farmers money at weaning time.

Braunvieh cross calves achieve weaning weight between 4 and 6 months.

Fast growth and a gentle temperament make the Braunvieh a popular feedlot breed.

Charolais

Due to their masculinity and constitution, the breed was originally used as draught animals. In the 1920s, functional meat properties became more important. The goal was to produce fast-growing, productive cattle with good meat, without compromising the breed's sturdiness, temperament, or adaptability to varied climates.

In South Africa, the Charolais breed has evolved without sacrificing its popular qualities. Because the Charolais has been purebred for over 370 years, it possesses a high level of prepotency.

The second-generation animal will be white by default.

According to the Charolais Cattle Breeders Society, one of the biggest blunders made with the Charolais in Southern Africa was emphasising the masculinity and size of the initial imported animals. This caused calving issues and milk shortages in cows. As semen imports rose, so did structural issues, including bad legs.

Since the 1990s, severe import regulations have been implemented to guarantee imported semen meets

Braunvieh bull. (Source: Witbek Braunvieh-stoet)

Braunvieh cows and calves. (Source: Witbek Braunvieh-stoet)

Charolais cows and calves. (Source: charolais.co.za)

ProAgri Zambia 78

Charolais bull. (Source: Charnelle Charolais) breed needs and standards, such as smaller frames and ease of calving. Compulsory performance testing since 1997 made poor-quality animals easier to cull. Since 2000, the breed has adopted a tight linear classification system to ensure only the top animals make the cut.

The breed's inter-calf duration has decreased from 424 to 417 days because of improved reproductive and mothering properties. As a result of improved milk output, Charolais cows are weaning some of the largest calves of all breeds.

Production region Due to the breed’s adaptability and superior meat quality, the breed has been exported from South Africa to Namibia, Botswana, and Zimbabwe.

Zambia and other African countries produce Charolais.

It is produced in all nine provinces of South Africa, but is particularly popular in the North West and Northern Cape.

Use Aside from stud breeding, many commercial producers use Charolais extensively. The bulls are frequently used to breed smaller-framed cattle, resulting in more desirable feedlot offspring.

From genomic research, it appears that the cattle are a small, concentrated group that produces exceptional hybrid vigour (heterosis) when crossed.

Meat quality Due to its fast growth and feed conversion rate, the breed is in high demand in feedlots. The breed also only gains fat late in the production cycle, allowing feedlots to maintain and feed the animals longer when meat prices are low.

Large carcasses make deboning easier and save processing and transport costs.

References Southafrica.co.za. (2022). South African Beef Breeds. [online] Available at: https://southafrica.co.za/ south-african-beef-breeds.html Loubser, A., Schutte, N. and Hofmeyr, I., (2007). Cattle breeds of South Africa. Pretoria, AgriConnect, Pages 97-165.

13

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Processing of condiments Part 19:

Tomato sauce ( K

etchup is made from strained, pulped tomatoes and additions such as spices, salt, sugar, vinegar, onions, and garlic, and it contains no less than 12% tomato solids.

The principles of manufacturing ketchup are based on the preparation of a tomato puree or paste. The percentage of tomato solids in the final formulation is related to the insoluble cellular materials released during pulping.

Raw materials for tomato processing Desirable characteristics of a processing tomato include an intense, uniform red skin and pulp colour, a high total solids content with a good flavour and a firm, meaty texture. A round shaped tomato with a smooth skin is preferred since cracks and cavities complicate washing and peeling. If mechanical harvesting practices are used, it is further required that the tomato cultivar yields a uniformly ripened crop to minimise losses.

Harvesting of tomatoes for processing Hand picking is the best option for small-scale operations. This will ensure that only the best-suited tomatoes with the minimum damage are selected.

Mechanical harvesting is better for large-scale operations, but has the disadvantage of causing severe losses (> 30%) of ripe tomatoes.

Harvesters are sent into the field when there is a high percentage of ripe tomatoes available. Sorting and processing must follow as soon as possible after picking since further losses occur if the harvested fruits are stored for too long.

The damage that results in disintegration and loss of soluble solids has a marked influence on the viscosity and flavour of the value-added end products.

Washing of tomatoes for pulping Tomatoes are received at the processing site in crates that are dumped carefully in water tanks or flumes to

) minimise bruising. Washing is necessary to remove soil, dirt, spray residues and fruit fly eggs or larvae, especially in cases where the tomatoes are not peeled.

Soaking: Soaking of the tomatoes prior to washing loosens dirt and fruit fly residues, making washing more effective. The soaking tank or flume should be

Tomato sauce. (image Source: amazonaws.com)

Tomato washer. (Image Source: videoblocks.com)

Harvesting tomatoes. (Image Source: smithsonianmag.com) ProAgri Zambia 78

15

chlorine. Chlorinated water should take care of dirt, harmless extraneous materials, and microbial loads to ensure a safe product.

Lye washing: Heavy fruit fly contamination requires a lye washing treatment. This involves soaking and washing the tomatoes in a 0,5 to 1% NaOH (sodium hydroxide) solution at 49 to 54 °C, followed by a thorough water rinsing by 3,4 bar pressure jet sprays. This will not only remove 99% of the eggs but also most of the skin, and some of the surface tissue. Due to subsequent decrease in yields, lye washing is only recommended in cases of severe fruit fly infestation.

Washing may last 30 minutes to 2 hours, depending on the level of contamination.

Ripe tomatoes Harvesting & sort ing Washing Pulping Refining Pre-concentration

Other ingredients

Mixing Concentration Bottling

equipped with inlets for air and steam.

The injection of air under pressure agitates the water while the steam heats the water. A soaking period of 3 minutes in water at 54 °C is considered to be ideal. Detergents and lye may be added to the soaking water if necessary.

Washing: Washing is performed in a rotary drum washer or similar equipment that can dislodge dirt without causing damage to the tomatoes. The washed tomatoes are transferred to a roller conveyor with spray nozzles located directly above, which ensures thorough rinsing.

The final rinsing water should contain a minimum of 5 parts per million residual

Sorting of tomatoes for processing This is done to select the best suitable raw materials for manufacturing the value-added end product. Sorting can be done at various stages namely in the field shortly after harvest, at a central storeroom close to the production area, and/or at the processing plant.

Field and/or central sorting are optional but have the advantage of providing the processing plant with more uniform loads of fresh tomatoes, thus minimising inspection and waste at the plant. The final sorting and trimming operations in the plant are, however, critical operations. Sorting is done manually in well-lighted areas on conveyor belts with a width of 45,7 to 50,8 cm moving at a speed of 7,6 m/

Bottling preparation

Sterilisation Labelling Tomato sauce "Ketchup"

16

(Optional process or ingredient.)

ProAgri Zambia 78

ing at the lower end of the pulper. The strained juice and pulp are collected and pumped through a continuous heat exchanger. Heating to at least 88 °C inactivates the pectic enzymes that destroy the pectin and thus damage the consistency of the sauce.

(Image Source: amazonaws.com)

Refining of tomato sauce The partially concentrated pulp is passed through a finisher, which consists of a horizontal cylinder with a fine stainless steel sieve and heavy paddles that rotate rapidly.

The holes in the sieve screen are approximately 0,83 mm in diameter and ensure the removal of any residual pieces of skin, seed, or fibre. This produces a pulp with a fine, smooth texture, which is required for ketchup.

Pre-concentration of tomato sauce The pulp is pre-concentrated in vacuum pans to 1,060 specific gravity before seasoning and flavouring is added.

(Image Source: masterfoods.com.au)

(Image Source: amazonaws.com)

Additions made to tomato sauce Various additions, namely spices, salts, sugar, chilli, onion, and garlic may be added in many different forms and blended into the pulp until thoroughly mixed. The spices may be added in a dried form or as spice oil extracts.

Spice oleoresin is a highly concentrated extract and is preferred by some processors. Onion and garlic are usually added in dry powder form.

Distilled vinegar is preferred to cider vinegar because it is colourless. Sugar may be added in the form of sucrose crystals, dextrose, glucose, or corn syrup. The sugar and salt are added to boiling tomato pulp to aid dissolvement and to prevent the formation of lumps.

The addition of the spices and vinegar after pre-concentration ensures that the volatile oils and flavours will not be entirely lost during heating.

Concentration of tomato sauce The concentration process is continued to a final specific gravity of 1,145 to 1,165. This density corresponds to about 32 to 36% total solids, of which a large percentage consists of sugar and salt.

Concentration may take place in open stainless steel kettles that heat the sauce with rotating steam coils known as "flash coils". Under normal conditions these flash coils can reduce a charge of 1 900 litres of sauce to half its original volume in 35 to 45 minutes.

Vacuum pans employ reduced pressure to reduce the boiling point of the sauce to 71 °C. This has the advantage of retaining the colour and flavour of fresh tomatoes. Multiple-stage vacuum pans can be used to increase the output and to conserve steam.

The finishing point can be determined with a refractometer. This is a rapid, dependable, and accurate method to determine the brix or total solids content.

Bottling of tomato sauce The sauce is heated to nearly boiling point and de-aerated by passage through vacuum de-aerators before being filled at 88 °C into hot, sterilised bottles and sealed immediately after filling.

Sterilisation of tomato sauce Sterilisation refers to the complete destruction of all micro-organisms in food. Most food products are, however, only commercially sterile. This means that the degree of sterilisation only destroys pathogenic and toxin-forming organisms as well as all other types of organisms which, if present, could grow on the product and produce spoilage under normal handling and storage conditions.

If the sauce is bottled at 85 °C and higher into hot sterilised bottles and sealed immediately, pasteurisation is not necessary. Should the temperature drop below 71 °C between final concentration and bottling, it may be necessary to heat the bottled product to 93 °C to ensure product safety and stability.

Cooling of tomato sauce After filling and sealing, the bottles are first sprayed with hot water to remove any product adhering to the bottle and then cooled with cold water sprays.

The bottles are labelled and should be stored at temperatures below 20 °C.

min. All tomatoes affected with mould, rot, sunburn, insect damage, off-colour and mechanical damage should be removed. Minimal trimming may be done to save some lightly affected fruits.

Pulping of tomatoes for sauce The washed and sorted tomatoes are pulped in a machine commonly referred to as a cyclone or pulper. Heavy paddles revolving at high speed crush the tomatoes. The pulp and juice pass through a screen at the bottom of the pulper, while the skin, seed and fibrous material pass through a different openProAgri Zambia 78

Published with acknowledgement to the ARC Agricultural Engineering for the use of their manuals. Visit www. arc.agric.za for more information.

17

In a nest box, a litter of newly born kits are cocooned in soft fur. (Image source: thesprucepets.com)

Rabbit farming:

Kindling and weaning T

he doe makes a nest with various materials and abdominal fur before kindling. The doe's nest is usually at the end of her kindling burrow. A quiet area should be set aside for the doe to do this, and a nest box that mimics a burrow should be provided.

The most common time for kindling to happen is at night, and most of the time, no help is needed. A doe gives birth to anywhere from six to twelve kits on average in a single kindling.

Rabbits are born blind and hairless.

Four days after birth, they begin to grow hair, and ten days later, they open their eyes. Kits must survive on their mother's milk for the first 20 days of their lives.

For about 3 to 4 minutes in the early morning hours, does nurse their young.

There may be weaker kits in a litter, especially if the litter is large, who cannot

Kits that are just about ready to open their eyes. (Image source: petkeen.com) 18

keep up with the others when it comes to sucking milk. Here the farmer can check every baby rabbit and those underfed can be made exclusively to suckle again. A doe may refuse to allow her babies to suckle entirely in some cases.

With cotton ear buds or a dropper, farmers can feed their kits cow's milk.

Kindling

The following are the steps to take to ensure a successful kindling: 1. About 28 days after the doe is mated, place a nest box in the

2.

Part

6

hutch. This gives the doe plenty of time to prepare a nest and provides a safe place for the young to be born.

There have been times when their litter have been left unprotected by fur or alight on the floor of their enclosure. Even if they appear to be dead, you may be able to save them if you find them in time. Prepare a cup of lukewarm water for the babies. Dip the baby several times in the cup while holding it by the head. Then, use a damp cloth

To provide additional milk to a kit, a dropper or syringe can be used. (Image source: rabbitcaretips.com)

ProAgri Zambia 78

While being weaned, kits should be kept together.(Image source: polyfacehenhouse.com)

Farmer laying the doe down to ensure that all of her kits are nursing on her.

(Image source: Media Space)

3.

4.

5.

6.

to remove any remaining moisture.

Place the warmed young in a nest made of bedding material, then cover them with a blanket. From there, the doe usually takes over.

If you have a doe with a lot of fur, you can use it to cover the litter in her nest at kindling time.

Having a supply of extra fur on hand is a good idea. To keep the nest clean, remove some of the excessive hair from the nests.

Deodorising or sterilising the fur is unnecessary. However, to avoid the doe from smelling the strange fur, rub her back with your hand before placing the hair in the nest box. As a result, the strange fur takes on her scent. If you do not take these precautions, the doe may eat the strange fur if she smells it.

The doe usually consumes less food a few days before kindling.

Avoid disturbing her and instead focus on ensuring that she feels at ease. At that time, you can offer her small quantities of green feed and commercial feed to tempt her.

Her digestive system will thank you for this. After the doe gives birth, feed her a lot of greens.

The vast majority of litters are born at night. The doe may become restless after kindling. Keep your distance until she has calmed down.

New-born kits show an affinity for green grass and concentrates while continuing to nurse from the doe for another 15 to 16 days. Gradually, they start eating more solid food and suckle less from the doe.

Causes of newly born litter loss Disturbance

If the doe is disturbed, she may kindle on the hutch floor, exposing the litter.

The doe may be startled and prematurely kindle if predators (such as cats, snakes, unfamiliar dogs, and ants) are close enough for her to detect their presence. If she is disturbed after the

litter is born, she may stomp with her back feet, injuring or killing the kits.

Make sure no one enters the breeding section of the rabbitry during kindling, except for the caretaker, whose voice and presence the rabbits recognise.

Milk loss

A doe may not always produce milk.

Unless the problem is noticed and the kits are transferred to foster mothers, the kits will starve in two or three days. Keep an eye on new-born litters for several days after birth to ensure proper feeding and care.

Eating kits

Does rarely eat their young. When it happens it can be due to a lack of food or a doe's anxiety following kindling.

It is also possible that the doe has bad mother instincts and is a cannibal. Does do not normally kill and consume healthy young, but only kits born dead or injured and died. It is terrible and frustrating for a farmer (especially a novice), but many does who display this behaviour with the first litter go on to become outstanding breeders. Preventing this behaviour requires proper feeding and management throughout pregnancy.

Weaning

Litter separation occurs between 42 and 45 days of age. For the sake of the litter, it is best if they are separated from their mother and kept in the same cage. After they have been weaned, green fodder, vegetables, and concentrates can be fed to rabbits.

The information provided in this article is credited to: The Peace Corps. (2014). A Complete Handbook on Backyard and Commercial Rabbit Production. Available at: https://pclive.peacecorps. gov/pclive/index.php/pclive-resources/resource-library/1281-r0041complete-handbook-backyard-rabbit-production/file Nurturing the roots of change in rural Kenya in cooperation with Bonnie Ami Holt at the Mitahato Education and Development Fund.

For more information visit www. mitahatoedf.com/ or contact them on +254-728-082887.

Dutta, P., Singh, R.K., Dhali, A. & Rajkhowa, C. (2009). BACKYARD RABBIT FARMING. ISBN 10.13140/ RG.2.1.1742.5440/1. Available at: https://www.researchgate.net/publication/273886912 Lebas, F., Coudert, P., de Rochambeau, H. & Thébault, R. (1997). The rabbit - Husbandry, health, and production. ISBN 92-5-103441-9.

Available at: https://www.researchgate.net/publication/38977233_ The_Rabbit_Husbandry_Health_ and_Production

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Weaning and post-weaning care

At 8 to 10 weeks of age, the young rabbits are tagged, and the growers should be housed in separate areas. For the sake of their growth, the breeding does and bucks selected should be fed well. When a doe reaches 60% of her adult body weight, she is ready to mate.

ProAgri Zambia 78

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How to improve

father-son work relationships

by Trevor Dickinson

C

onflict between fathers and sons relates to traditional male roles. Once men understand the underlying issues, they can work to transcend their competitive instincts.

“No matter what advice I give you, you reject it,” says a father to his son.

“You think you’re so damn smart just because you have a BSc Agric. Well, you’re in the real world now.”

“Why did you insist I spent half my life studying at university,” the son replies, “and then refuse to let me put in practice what I know will work?”

“You’re 26 years old,” the father retorts. “I’ve worked in this business for more years than you’ve been alive.

I know what works and what doesn’t.

Don’t waste my time.”

It seems that these family members, for whatever reason, simply don’t know how to talk to each other. If they find the problem intolerable, they may visit a consultant, who may lay out a stepby-step plan for appropriate behaviour to ensure no such scenes will occur in the future. It’s a very male approach to life: Tell me the apparent problem and I’ll give you a solution. A harmonious relationship can be achieved by following a few easy steps.

The underpinnings of the problem are complex, but ultimately make sense.

The father and son don’t want to disrespect each other, but something keeps preventing them from pulling together, and instead they pull apart.

Both father and son must understand the origins of their conflict in order to

change their perspectives. If they can understand why they fight, the situation won’t seem so overwhelming, and resolution will be possible. Nothing is more destructive in a family agribusiness than the statement, “I don’t know why, but we’ll never get along.” Such a sense of hopelessness will ultimately cause the demise of the agribusiness.

“Family agribusiness” connotes an

idealised image of kin happily working side by side in an atmosphere of mutual support, love, and common purpose. Classically, at the helm of this noble enterprise is the wise and generous father. His chief goal is to prepare and nurture his offspring so they may one day take over the family farm.

The children are empowered to mould the agribusiness to reflect their

Entrepreneurs must be fiercely independent, confident, and without vulnerabilities or doubt. (Image source: unsplash.com by Frame Harirak)

ProAgri Zambia 78

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generation’s passions and skills while maintaining its established legacy. At a mutually agreed-upon time, the father gladly relinquishes his control over the farm and moves into retirement, content that he has successfully completed his work. As the direct result of his expert mentoring, his children assume the task of lovingly passing on their father’s vision, and their own, to future generations.

This scenario is a reality for a select and fortunate few. In most family agribusinesses, each day brings another noble struggle fuelled by family members’ frequently opposing visions, developmental needs, abilities, expectations, and goals.

The male perspective Without question, the creation of a family business is an act of hope and love. To maintain the business, the family must ingeniously balance what’s best for each family member and for the business. But men, who continue to head most family agribusinesses, typically lack the skills of balance and integration. Particularly when a male child is appointed to succeed his father, the outcome frequently is conflict.

In separate discussions with father and son, it is common to hear each one assert that their family agribusiness has achieved its success primarily as a result of his efforts. Each nod to the well-meaning of, somewhat competent, work of the other. But, with great sincerity, each pride himself of rescuing the business from the catastrophe that certainly would have occurred under the other’s leadership. Interspersed in this description are genuine assurances of love. Yet there remains great concern that the son is simply not ready for immediate succession or that the father, however brilliant his original work, has now grown hopelessly out of touch.

They sound narcissistic and condescending. But each man is simply doing what he was raised to do — compete.

Both fathers and sons are primed to be victorious. They’re too often confused about how to win without destroying the one they love in the process. Notions of mediation are contrary to their assigned life purpose to win.

In a culture where the primary value of any man still rests in his ability to produce and conquer, how is cooperation anything but a loss of power?

Conflict is simply seen as the price one pays in the pursuit of victory. Ask a man about his philosophy of conflict resolution — he is likely to respond that he is all for it, as long as it doesn’t mean he loses.

However, when a father and son truly love each other and work together as a single unit, there is little to compare with the strength of their connection. The singularity of their focus, their shared intuition, their unwavering mutual trust, and their combined efforts can be overwhelming to their competition. But when they cannot come together as a unit, the battle can be fierce.

Yet, it is too simplistic to describe most relationships between fathers and sons as either loving or combative. Usually, both love and competition are present. To be a father or son is to unconditionally love the other. But to be a man means fighting for your position and power without concern for the enemy.

In addition, to be an entrepreneur means enveloping oneself in the role of the lone cowboy: fiercely independent, confident, without vulnerabilities or doubt. It is the role of the unflinching

At a mutually agreed-upon time, the father gladly relinquishes control of the farm and retires. (Image source: unsplash.com by Warren Wong) ProAgri Zambia 78

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decision-maker who doesn’t sweat.

It is also the role of the leader who rules either benevolently or as a despot, but must rule alone. Where in this characterisation is there room for mentoring and sharing power with a beloved son? It is a dilemma most fathers face in family agribusinesses.

The business a father creates, or the multigenerational family farm he successfully stewards, becomes his identity. It is not only his identity within his family or community, but also his identity as a man. What more loving a gesture is there than to offer his farm to his son? But internal conflict ensues upon the realisation that a son who succeeds in the family farm will ultimately share, steal, or usurp the father’s own identity. Paternal pride thus is mixed with grief and a fear of loss of power or self.

Subtle gestures Certainly, there are fathers who “eat their young”. But for most loving fathers in family businesses, the phenomena described here are almost undetectable. The conflict manifests itself in the form of small gestures, in a father’s simultaneous promotion and subtle sabotage of the son’s efforts.

The project he hands his son and then critically micromanages is explained away as mentoring. The son resentfully describes the experience as diminishing. Yet, how can the father truly mentor? His own father was likely a poor role model.

How can the son accept appropriate mentoring if he has been raised to become a totally self-reliant male? He is expected to somehow spring forth with knowledge and expertise that only experience can bring. For the most part, he is play-acting at being his father.

Daughters, by contrast, don’t directly threaten their fathers the way sons do.

Many can share their father’s identity without stealing it. Often, they can challenge their fathers in ways inconceivable to their brothers. Of course, daughters in family agribusinesses have issues of their own. Many of them complain they continue to be viewed as “Daddy’s little girl” and, despite their expertise, are often not taken seriously as businesswomen. Where sons often get dismissed because their power threatens that of their fathers, daughters often get dismissed because their power is not taken seriously in the first place.

Conflict between fathers and daughters exist, but it usually has a different flavour. Unlike the often-unending fight for control between fathers and sons, in many families conflict between fathers and daughters is more fleeting and cooperation comes more easily.

Perhaps this is because women traditionally have gained power in cooperation and have learned to advance with-

out threatening men. More and more fathers are leaving their businesses to daughters, who have managed to challenge them successfully, thus gaining respect and authority.

Both fathers and sons take their family company personally. The son’s boss is not just a symbolic paternal authority figure – he is literally the father.

He is not just the person who directs the son’s professional life; he is the one person who holds the key to the son’s sense of himself as a man. The son is not merely an employee whose job performance will enhance or hinder the performance of the company – he is literally the son. He is the natural extension of the father; someone who can partially guarantee his immortality or render his life’s work and identity all but worthless. The power of this connection must be acknowledged.

The contradictory dynamic of unconditional love and competition must be addressed. How can father and son work together, love each other, state their needs, be heard, and actually learn to negotiate their differences?

How can each retain a sense of his individuality and purpose while forging a working relationship?

Resolution takes courage The path to resolution of these issues is clear-cut and simply understood: Talk to each other. The problem is that it takes an enormous amount of courage for men to actually talk about their feelings. Plus, men don’t often exactly know what they are feeling or how to put words to it. Any negotiation demands knowing your position, stating it and then being willing to compromise.

Recognizing, much less proclaiming, one’s vulnerability is often simply too overwhelming for men.

The father and son for example could continue to debate about the value of an BSc Agric versus the “school of hard knocks”, or they could bravely take a stab at revealing what each is really experiencing. The father could say: “Son, it is hard to hear what you have to tell me about the business because it seems as though you think all that I’ve done is worthless. It hurts me to think you no longer look up to me.” The son could share: “I’ve worked hard for you to be proud of me, and the more I’ve accomplished the more defensive you’ve become. That hurts and confuses me.” That is when they should start a long and heartfelt conversation that would inevitably result in resolution.

Three things are essential for this type of conversation to occur: 1. Trust that each won’t be diminished in the other’s eyes, 2. a belief that it is beneficial to risk showing one’s emotional hand, and 3. the initiation of such a courageous interchange by the father.

ProAgri Zambia 78

Preparing his son for succession must be his legacy, not his demise.

(Image source: pexels.com by Steh Nobre) The father must step up to the plate and begin mentoring his son; that is, he must act like a father. He must serve as a model of the wise and generous elder wo believes a man must be able to reveal both his strengths and his struggles. He must want to not only impart knowledge, but also help develop essential qualities in his successor.

He is there to help his son grow into his own person and not a clone of himself.

He must believe that to prepare his son for succession will establish his legacy and not his demise.

The son must open himself to being mentored. He must value his father’s courageous attempts to be honest with his feelings. He must meet the challenge of showing his own vulnerabilities. He must admit he can actually learn something and believe that it doesn’t reduce him as a man. He must relinquish some control and challenge the myth that he should know things he cannot yet know. He must trust that his father sincerely can make room for him personally and professionally in the family business. He must honour his father while finding his own way.

Resolution can best be achieved when father and son understand the origins of the conflict. A change in their belief systems can lead to a change in behaviour. Fathers and sons working together can then begin to transcend their basic instincts to compete and conquer. They can begin a conversation and hopefully come to understand, as many women do, that true power is gained in cooperation.

Trevor Dickinson is the CEO of Family Legacies, a family business consulting company. For more information, visit www. family-legacies.com.

25

Poultry farming Part 5.1:

by Tisha Steyn

Broilers and layers R

aising broiler chickens to sell as meat can be a profitable addition to your present small-scale farming.

Chicken meat is a popular source of protein in diets everywhere in the world. Because chicken meat contains little fat, it is regarded as a healthy food and many families eat chicken more than once a week.

Countries in Southern Africa are no exception, and many families are already keeping a few hens and a cockerel or two. The eggs are eaten or sold to neighbours, and the hen is allowed to brood her own chickens. Because a chicken is just about the right size for one family meal, people do not need a fridge to keep the meat cold.

If you decide to expand you existing chicken farming to sell chickens as meat, whether alive or slaughtered, the suggestions in this article can provide you with the necessary knowledge to make a success of your business. A business must be sustainable, and you must calculate the costs before you can count your profit.

The previous chapter explained how to raise day-old chickens in a brooder.

This is an important phase, because the success of your broilers depends on the health and growth of the chickens in the brooder.

The chickens remain in the brooder until they are about three weeks old.

During this time, they need food that is suitable for their age, enough cool, clean water, and an environment that is

neither too cold nor too hot. There must be no draught, but enough fresh air.

There must also be enough light to encourage them to eat so they can grow.

Pullets When the chickens three to four weeks old, they are called pullets and they are strong enough to move to the broiler house.

Pullets can be regarded as the teenage phase of chickens, which lasts until

An inquisitive broiler at a drinker. (Source: Chritin Hume, unsplash.com)

Broiler chickens roaming in a farmyard. (Source: Anton Malanin, unsplash.com)

26

they are about twelve weeks old. During this phase, the males and females can be detected. Both can be raised as broilers, but because they have different feed needs, they are usually separated.

Pullets are usually raised indoors, but if you have a suitable safe, fencedin space outdoors, called a chicken run, they can go there during the day but sleep inside the house at night.

Like the chickens in a brooder, pul-

Broiler chickens are raised for their meat. (Source: Tofan Teodor, unsplash.com) ProAgri Zambia 78

lets are sensitive to high temperatures, and they will grow slower when it is hotter than 30° celsius. The same applies to broilers. Remember, the longer they take to reach their sell-by weight, the more food they will eat, so it will be to your advantage to try and keep them cool.

If the conditions in the broiler house are not favourable, the broilers may also catch disease, such as lameness, which will prevent them from reaching the food. This could be a breeding problem, but also the result of a poor diet.

It is important to check on the chickens several times a day to make sure they have enough feed, fresh water, and that the temperature is comfortable.

Feed The correct feed for broilers helps them gain weight to prepare them for the market.

The pullets must be fed broiler starter feed. This is replaced with feed for growing pullets until they are about seventeen weeks old. Until they reach the target weight, they receive a finisher mix.

If the pullets are raised to become layer hens, they must receive a layer diet that includes calcium (3%) and phosphorus (0,5%) to help them lay eggs with hard shells. At the age of 20 weeks, they are moved to the layer house where they will start laying eggs.

Formulated feed The easiest way is to buy formulated feed, especially during the first ten days of the chickens’ lives. A grower diet is then introduced. Mix the starter diet with the grower diet for the first few days so that the chicks will adjust to the new feed. After that, they can be fed a grower mix. They need a finisher mix until they are about 35 to 42 days old and ready for slaughter.

To make sure you chickens are growing at the correct rate, which means they are gaining weight in line with the quanitity of feed they are eating, it is necessary to weigh a sample of ten birds picked at random at least once every two weeks.

Other feed sources The cost of feed will be up to seventy percent of your overall costs. Feed is

expensive, and the right mix of feeds may not be available in your region because it is not grown there.

If feed must be imported from another country, transported to the nearest city and from there to your village, it may be very expensive. As transport is not always reliable, it is wise to order feed in advance so that you never run out of feed.

Feedstuffs such as fish meal or fish waste, palm kernel meal, brewery waste, copra meal, wheat bran, rice bran or broken rice may be available, but these are not sufficient for feeding your broilers. They need high-quality protein, such as soya bean and fish meal. They also need a source of energy, such as wheat bran, cereal grains, or cassava to grow well. In addition, they need small quantities of nutrients such as minerals and vitamins.

Even if the feedstuffs are available, you may need a specialist to help you mix them correctly. If you can get the raw ingredients, you will have to weigh them and mix them in a home mixer.

Do not prepare too much feed at a time, as it can only be stored for a short period of time. Always store feed in a

Broilers feeding on grass in the chicken run. (Source: Jan Baborak, unsplash.com)

A healthy broiler with a red comb and bright eyes.

(Source: Siora Photography, unsplash.com) The feed of broilers can be supplemented with vegetable greens. (Source: Chatnarin Pramnapan, unsplash.com) ProAgri Zambia 78

The broiler house must be surrounded by a fence to keep the chickens in and the predators out.

(Source: Lucut Razvan, unsplash.com) 27

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Target mass of broilers in grams at different ages Age (days)

Roosters

Hens

Assorted

1

40

40

40

7

135

135

135

14

405

395

400

21

790

720

755

28

1 200

1 055

1 125

35

1 640

1 410

1 525

42

2 105

safe, dry place where no rodents, insects like weevils, or damp can reach it.

If a balanced mix is not available, it is possible to supplement the feed by placing several feeds in different containers on the floor so that the hens can choose whatever they need or like.

They will usually eat what they need and in the correct quantity.

How to calculate the average weight Weigh ten chickens by capturing them by the leg with a leg catcher. Tie the legs and hang the chicken upside down from the scale. Write down every chicken’s weight.

Weight gain is weight of every bird divided by the age in days, then divided by the total number of birds. This will give you the average weight gain of one chicken at that age.

Feed efficiency is calculated by the quantity of feed consumed (kg) during a fixed number of days, divided by the total weight of all the birds (kg) that ate that amount of feed. The feed efficiency should be under 2,5 kg of feed for every one kilogram of weight gained at seven weeks of age.

1 770

1 940

Preparing for market Broilers are ready to be marketed from 35 to 42 days. The best time to catch them is very early in the morning or late in the afternoon when the light is dim. Care must be taken not to frighten them with loud noises or fast movements.

Food must be withdrawn four to six hours before they are to be slaughtered, so that the crops are empty.

Water can be withdrawn an hour before slaughter.

During the capture and loading, care must be taken that the chickens do not pile up, as this will cause suffocation.

They must also not step on each other, as injuries caused by their nails can decrease the value of the meat.

Captured chickens must be put into crates which are not so deep that the

chickens can climb on top of each other. Commercial catching crates are available, but expensive. Cardboard boxes or home-made wire cages will do fine.

Most people prefer to buy slaughtered chickens as it is more convenient, and not everybody is up to or have the necessary equipment for slaughtering at home.

In the next issue, we shall learn more about layer hens and how to best take care of them to make sure they lay enough good quality eggs for your own use and to sell at a profit.

References Cilliers, F. (Project manager) (2001) Small-scale broiler house (combined). ARC-Institute for Agricultural Engineering.

Family poultry training course trainee’s manual. http://www. sapoultry.co.za/pdf-training/trainers-manual-poultry-course.pdf Lesley, C. (2020) The complete life cycle of a chicken explained.

Chickens and more https://www.chickensandmore. com/life-cycle-of-a-chicken/

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by Tisha Steyn

Ancient African food Part 4:

I

The answer to Africa’s malnutrition and obesity?

n the previous issue, we discussed ways of bringing back food plants our ancestors used, but which have become neglected and underutilised in recent times.

By using these plants in the diet, African families will get the nutrients they need on a sustainable and affordable basis, and it will help fight health and developmental problems caused by malnutrition.

In this issue we look at global initiatives, such as the Global Seed Vault in Norway and the World Vegetable Centre (WorldVeg), and what they are doing to ensure that a variety of plants survive for biodiversity and food security.

The Global Seed Vault “A seed is a time capsule,” says Jurie van der Walt, who has been studying and writing about ancient plants that have become neglected and underutilised species (NUS). “Seeds can be stored for hundreds of years, and even thousands of years.”

This Global Seed Vault in Svalbard, Norway, was built to store about 500 seeds each of 4,5 million varieties of crops. The Vault officially opened on 26 February 2008 and has since received more than a million distinct crop samples, representing more than 13 000 years of agricultural history.

The seeds were donated by almost

all the countries in the world. The Vault does not store genetically modified seeds, as the Norwegian law prohibits it.

The Vault is a backup facility for the world’s crop diversity. It provides longterm storage of seeds duplicated in gene banks around the globe to protect the world’s food supply against the loss of seeds due to equipment failure, accidents, mismanagement, a cut in funds or natural disasters.

The Vault functions like a safe deposit box in a bank and the contents of the box remains the property of the person who deposited it and only this person has access to the materials.

The seeds are sealed in three-ply foil packages before being placed in plastic containers that are stored on metal shelves.

The seeds are stored at −18 °C. Limited access to oxygen ensure low metabolic activity and delay the aging of the seeds. The permafrost surrounding the facility helps maintain the low temperature of the seeds in case of a power failure.

The World Vegetable Centre (WorldVeg) The International Year of Fruits and Vegetables was celebrated in 2021.

The year also marked the fiftieth year of existence of the World Vegetable Centre. This international non-profit research institute was established to

ProAgri Zambia 78

help smallholder farmers and local communities in developing countries to increase the production of vegetables.

WorldVeg was founded as the Asian Vegetable Research and Development Centre in 1971. The name changed to World Vegetable Centre in 2008.

For the first twenty years, research focused on the sweet potato, but now it is focused on three groups of globally important vegetables. These include solanaceous crops, which include tomato, sweet pepper, chili pepper and eggplant; bulb alliums, like onion, shallot and garlic, and cucurbits, including cucumbers and pumpkins. They also do research on the indigenous food plants of Africa and Asia.

These vegetables are researched so that WorldVeg can provide seeds of nutritious plants at an affordable price to farmers, who can also sell excess food for an income.

WorldVeg keeps the world’s largest public collection of vegetable seed, with about 70 000 accessions, or products derived from 440 vegetable varieties from 158 countries.

WorldVeg maintains vegetable biodiversity by conserving genetic material, called germplasm, mostly in the form of seeds of these plants that are either cultivated in gardens, or gathered from the wild.

Jurie explains: “I had the opportunity to talk to the Head of WorldVeg’s 31

to make these available to farmers for multiplication. These food plants include African eggplant, African nightshade, Amaranth, Jute mallow, Spider plant, Okra, Moringa, Roselle, Cow peas, and Mung beans.

Indigenous vegetable seeds are being harvested in India.

The Global Seed Vault in Svalbard, Norway, where seeds from all over the world are kept in case a calamity threatens food security and plant biodiversity. gene bank in Africa, Dr Sognigbe N’danikou, who joined Worldveg in April 2019 as scientist.

Traditional Vegetable Conservation and Utilisation “Dr N’danikou’s task is to maintain and improve the traditional African vegetable germplasm collection and associated documentation at the WorldVeg gene bank in Arusha, capital of Tanzania. WorldVeg provides seeds for safekeeping in the Global Seed Vault.

“The Centre’s research and devel32

opment work focuses on breeding improved vegetable lines, developing and promoting safe production practices, reducing postharvest losses, and improving the nutritional value of vegetables.”

Besides research, the centre also builds networks and do training and promotion to raise awareness of the role of vegetables for better nutritional health, and ultimately to alleviate poverty.

Dr N’danikou also explains that the centre stores seeds of the ancient and indigenous food plants of Africa and

Vegetables a pathway out of poverty towards better health Dr Roland Schafeitner, a researcher who leads the vegetable diversity and genetic improvement programme at WorldVeg, believes almost a billion people around the world suffer chronic malnutrition, two billion have micronutrient deficiencies and another two billion are overweight.

According to Jurie, Dr Schafeitner also believes that improved vegetable production systems and new ways to process, market and trade produce, can provide income for smallholder farmers, especially women and youths.

New ways to farm can also reduce the impact of farming on the environment, while making the soil more fertile so that crop health and yields can improve.

The doctor states: “You can earn more money with a hectare of vegetables than with a hectare of rice or wheat. Vegetables are a pathway out of poverty.”

According to Jurie, three billion people around the world are unable to afford a varied healthy diet. “There is a need to tackle the issues around the availability, accessibility and affordability of fruits and vegetables.”

The lack of healthy, nutritious fruit and vegetables leads to stunted growth in millions of children; many millions of women of reproductive age suffer from serious vitamin and mineral deficiencies, and a billion people, including children, adolescents, and adults, are overweight or obese.

“This represents a major burden on the social and economic development in low- and medium-income countries,” says Jurie. “Research studies indicate that the greatest food security challenge in 2050 will be providing nutritious diets rather than adequate calories.”

Low productivity Although smallholder farmers in Africa grow indigenous, healthy, and nutritious foodplants as a pathway to healthy living as well as an income, low productivity remains an obstacle.

Low productivity, which ranges from 35% in sub-Saharan Africa, 47% in South-East Asia, and 64% in South Asia, leads to a short supply of nutrient-rich vegetables.

In these regions, among others, the low productivity, the unavailability of vegetables, and a poor vegetable value chain, are caused by technological and socio-economic factors. This is made worse by climate change, which causes higher temperatures, changes ProAgri Zambia 78

in rainfall patterns, and the occurrence of extreme weather patterns.

According to Jurie, a recent study of global vegetable and legume production found that if greenhouse gas (GHG) emissions continue at the present rate, with the resulting higher temperatures, water scarcity and increased salt content of the soil, vegetable yields could drop by 35% by 2 100.

Vegetables must be able to adapt To change this course of events, it is important to ensure that the vegetables

can adapt to environmental changes.

Therefore, the research conducted by the WorldVeg Centre in Arusha has for the last fifty years focused on improving vegetable varieties and production systems that can cope with high temperatures and weather extremes in tropical and sub-tropical regions.

The centre is therefore able to expand its research to make vegetables even more resilient to climate change, such as reducing inter-season variability (able to grow in all seasons) and prevent losses after the vegetables

have been harvested.

Production and supply (push factors) need attention in Africa, where 13% of the countries provide enough vegetables, compared to Asia, where 61% of the countries do. Demand and activism (pull factors) must grow the consumer’s choice and preference for fruit and vegetables.

Jurie believes education on all levels is necessary to change people’s behaviour. They must learn about nutrition, the social norms of healthy eating, and must start taking charge of their diets and therefore their own health.

Contact details Jurie van der Walt at jurievdw@ mweb.co.za His books are freely available on request. The history of food and why we eat it (2020), and We need to revive the ancient indigenous food crops of Africa (2021) Svalbard Global Seed Vault (2021, December 12). Wikipedia https://en.wikipedia.org/wiki/Svalbard_Global_Seed_Vault

WorldVeg stores seeds of indigenous plants and provide samples of all to the Global Seed Vault.

RumaX BJP Supplies

RUMAX 7m³ Affordable mixer with exceptional cutting and mixing properties

Pellet Machines 2 Sizes Available • A smaller 11kW machine • 22kW machine +27 23 342 6070 +27 86 626 8397

World Vegetable Centre (2021, November 21). Wikipedia. https://en.wikipedia.org/wiki/ World_Vegetable_Center

Hammer Mills Bd55c – 7.5kW Electrical A 7.5kW hammer mill with a capacity of up to 4.5ton Bd55 – 22-30kW Electrical A 22kW hammer mill with a capacity of up to 12ton

Round Bale Hammer Mill

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INTRODUCING

NEW SC 733 THE

It starts with the right seed.

• Best quality • High yielding • Drought tolerant SeedCo has a wide range of varieties suited to your soil and rain fall pattern. Our late maturing varieties include: SC 719, SC 727 and SC733, plant these varieties at the onset of the season for best yields.

Seed Co develops and markets certified crop seeds, mainly hybrid maize seed, but also wheat and soya bean.

For assistance, please call a Seed Co agronomist on 096 795 8009, 097 725 0653 or 097 626 4121

Seed Co Zambia Limited

Web: www.seedcogroup.com/zm

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Business Complex, Farm No. 683B, Lusaka West, Mumbwa Road, P.O. Box 35310, Lusaka Province, ZM

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UPGRADE PERFORMANCE.

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in all NMC depots nationwide

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All types of hybrid maize seed | Agricultural chemicals | Horticulture chemicals | Veterinary products Agricultural tools | Hand tools | Protective equipment | Fumigation | All types of seed All types of hybrid maize seed | Agricultural chemicals | Horticulture chemicals | Veterinary products Agricultural tools | Hand tools | Protective equipment | Fumigation | All types of seed

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Address Plot 51, Address Chiparamba Road, Plot 51, Zambia Lusaka, Chiparamba Road, Lusaka, Zambia

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Fert Seed & Grain Ltd SUCCESSFUL FARMERS LOOK BENEATH THE SURFACE

Your #1 choice for fertilizer Well-fed plants are healthier and more productive. Give your crops a boost, with our wide range of fertilizers.

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WATEX, manufactures Garden Hose, Agricultural Dragline and Mining Hose.

Our range of flexible reinforced hose products will meet all your requirements.

DRAGLINE HOSE

GARDEN HOSE

MINING HOSE

• Outer is ribbed for excellent abrasion resistance • Hard-wearing outdoor industrial use • Minimum Burst Pressure – 2500kPa • Professionally packaged and Bar-coded • Shrink wrapped

• Manufactured from reinforced virgin raw material • Black Inner with ribbed Green Outer in 12 mm, 20 mm and 25 mm diameters • Minimum Burst Pressure is 2500kPa • Professionally packaged and Bar-coded • Shrink wrapped for added protection and aesthetics

• Manufactured from virgin raw material • Highest standard – SANS 1086 • WATEX Green durable, super flexible and abrasion resisten mining hose • Suitable for colder conditions and can operate in temperatures from -10 degrees to +50 degrees

Please call us on +260 96 3412687 or email kaylite.zam@gmail.com our team will gladly assist you with a quote.

For our full range visit www.kaylitezambialimited.com or visit our offices, Plot 222, Blue Boar Road, Bonaventure, Lusaka

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KAY LIT E ZAMBIA LIMITED KAYLITE IS A LEADING MANUFACTURER OF EXPANDED POLYSTYRENE (EPS), PREFABRICATED OFFICES AND COLD ROOM PANELS IN ZAMBIA.

Pipe Insulation & Lagging Cornicing Cooler Boxes

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Please call us on +260 96 3412687 or email kaylite.zam@gmail.com our team will gladly assist you with a quote.

For our full range visit www.kaylitezambialimited.com or visit our offices, Plot 222, Blue Boar Road, Bonaventure, Lusaka

p FOR STEEL &

o h s p o t s e n o Your

STEEL RELATED PRODUCTS

The best deal in quality steel!

We supply: • Welding rods • Galvanized wire • Cutting discs • Primer paints • Bolts & nuts • Barbed wire • Razor wire • Welded mesh • Diamond mesh • Field fence • Y Standards • Roofing • U Channels • Lipped channels • Roof screws • Structural steel • Insulations • Reinforcing bars • Light & medium sections • Steel plates & sheets

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REAL - TIME CLOUD BASED FUEL MANAGEMENT

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THE PROCESS : The Jigsaw Fuel Management system takes advantage of reliable data channels to give all our clients the benefit of a world - class fuel management system without the headaches of more on-site servers. Through use of either local GSM networks or local Wi-Fi setups the Jigsaw FMS allows for diversity & easy access to data with no addtional costs.

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Soybean seed treatment for yield security

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U-PVC / M-PVC Pressure Pipes Casing Pipes (Threaded) Sewer / Waste Pipes

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