ProAgri Zambia 67 by ProAgri

ProAg Pro Agri ri technology for the farmer

Z a m b i a No 67

Get the most out of every carcass with the butchery guide

Free

Add value to your crops by making condiments

The Leader in Precision Irrigation www.agri4all.com

www.proagri.co.za

Advanced panel with internet control

FREE!*

*Order a new Agrico centre pivot with an Advanced control panel and get your Internet control subscription FREE for the first 24 months. Contact details: Sales & Support | c: +27 83 455 5423 t: +27 21 950 4111 | f: +27 21 950 4208 | sales@agrico.co.za

More than 100 years’ service

Cover

Letter from the Editor

easons are changing, which means that farmers are now changing gears from harvesting to preparation for planting. Whether you farm with grain, fruit, or tobacco, a new season always means that there is something new that requires your attention. New seasons bring new phases in the production cycle. This is part of the reason why a farmer’s work never stops. Once one process has been concluded, the next is already starting. That is why it is so important that every farmer needs a team of advisors and suppliers who can enable him to improve his production and profit. I firmly believe that there is no such thing as poor-quality agricultural equipment anymore. The competition between various companies with the same target market is simply too high. This can provide farmers with the ease of mind that the implements they buy are at least on par with the industry standard. So why then do people still have bad experiences when dealing with certain agricultural companies? The difference between a farmer walking away from your business, or becoming a returning customer, lies in the quality and integrity of the service that he receives from your business. In many instances,

Content

farmers and their suppliers or service providers forge relationships that extend over generations. If you wish to compete as a supplier or service provider in the agricultural industry, you need to ensure that you provide good quality products at reasonable prices, and have the capacity to support your customers in after sales service with knowledgeable staff that go the extra mile for their clients. It really is more than just a business relationship. If the farmer feels that you are really interested in his business, and have his best interests at heart, he will certainly support you for years to come, and recommend you to anyone who wishes to listen. To find service providers or suppliers that are willing to build lasting relationships with the farmers they deal with, read our articles on www.proagri.co.za or find their products and services on www.agri4all.com. ProAgri gives the farmer a voice to let us know how they experience the products and services they find in the industry. Farm smartly! Jaco Cilliers jaco@proagri.co.za

Irrigation excellence: With Valley you need nothing more

Poultry hygiene is the first step to success on your farm

Don’t forget your midseason preventative maintenance

11.

Tiger Animal Feeds: Your partner in the poultry business Part 1

13.

Staalmeester is making an impact in Africa

17.

Rotary tillers are simple but effective: Part 5

20.

Irrigation made easy part 15: Portable hop-along or dragline systems

23.

Turn your crops into condiments and seasonings Part 8: Create delicious dishes by adding olive oil

26.

Butcher guide for cattle part 2: The hind quarter

31.

Composting and composting systems Part 5

ProAgri Zambia 67

Valley Irrigation has led the field of pivot irrigation for more than 40 years through innovation and commitment to their customers.

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 © 2019. 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 Jaco Cilliers > +27 71-893-6477 jaco@proagri.co.za Reporters Benine Ackermann > +27 73-105-6938 benine@proagri.co.za Bianca Henning > +27 82-326-2572 bianca@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 Anelda Strauss > +27 76-687-4419 anelda@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 Accounts Ronel Schluter > +27 12-803-0782 accounts@proagri.co.za Business Manager George Grobler

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ProAgri Zambia 67

Irrigation excellence: With Valley you need nothing more A

vital step towards boosting your production and profit is the erection of a pivot on your farm. Once the pivot is set up and irrigating your crops, or pastures for your livestock, it is only the beginning of your irrigation journey. Like any other piece of equipment, you will learn how to utilise and manage it correctly to ensure that you use this investment effectively and profitably. There are various aspects to irrigation that do not include the pivot itself. You need to manage when to irrigate, how much water to apply at a time and how often to do this. Will you be able to start the pump and pivot remotely, or do you prefer driving to the centre every time the pivot needs to be started or stopped? Will you use the pivot only for irrigation, or will you fertilise your crops with the pivot as well? Through constant research and innovation, Valley irrigation still remains the market leader in irrigation management systems. One example of Valley’s innovative management systems is the Field Commander View®. The Field Commander View® is the industry’s premier remote management solution, installed on more irrigation machines than all other brands’ devices combined. Field Commander View® makes remote monitor-only solutions available to even the most cost-conscious farmers. Benefits of the Field Commander View® include: • GPS position, direction, and machine speed • End pressure with optional (and pre-wired) pressure transducer • Water on/off via end pressure transducer (optional)

•

• • • • • •

Collect “as-applied” irrigation data from your pivot – know where, when and how much water has been applied Use with Valley Scheduling™, or for analytical and/or reporting purposes Monitor rainfall (optional) Low-cost hardware and license Compatible with all brands of irrigation machines Solar powered – no wiring into machine’s electrical cables Easy to install and easy to move

Apart from managing the pivot and the irrigation schedules, you also need to keep an eye on the water usage on your farm. Using water effectively and minimising water wastage can make the difference between a good harvest or crop failure, especially in low rainfall areas. To help the farmer better measure his water input versus the crop production, Valley has introduced their 3000 Flowmeter. The Valley® 3000 is a spool-type electromagnetic flow meter for use in irrigation applications in 102 mm (4”) to 305 mm (12”) pipes. With no moving

parts, the Valley 3000 provides unobstructed flow and superior resistance to wear from debris that can be found in ground or surface water. The Valley 3000 has no bearings to wear out or propellers to stop turning, making it a true minimum-maintenance flowmeter. Minimal straight pipe requirements allow Valley 3000 flowmeters to be used in piping configurations where there is little space between the meter and a fitting or valve. The standard Valley 3000 is battery powered. Both rate and total indication are displayed. Bidirectional flow reading comes standard with totals available in forward, reverse, and net flow. Built-in data logging is an available option for secure flow logging. Set your rate, total units, pulse scaling and various other settings on the front panel touch-key pad. The remote display model (Valley 3000®) provides remote access to control the meter and to view readings. Valley has been leaders in irrigation technology since the 1970’s. They have erected more than 20 000 pivots in Africa through 38 dealerships across the continent. There are six manufacturing plants around the world to ensure that every farmer will receive his pivot or maintenance parts on time, no matter where he is farming. When you deal with Valley, you can expect good quality, expert advice and service excellence. For more information on Valley Irrigation products, contact Francois Griesel on +27(0)67-4129089, or send an e-mail to Francois. Griesel@Valmont.com. You may also visit their interesting website on www.valleyirrigation.com.

ProAgri Zambia 67

Poultry hygiene is the first step to success on your farm by Nelia Mbewe

ygiene and sanitation play a major role in any effective disease control programme for poultry production and processing premises. Deficiencies in disinfection may result in infections being carried over to the next flock. Cleaning and disinfection of poultry houses and equipment must be conducted thoroughly so that diseasecausing micro-organisms are eliminated before the arrival of a new batch of birds. Disease-causing organisms that may be found in poultry houses Three main types of organisms cause diseases in poultry: viruses, bacteria, and protozoa. Diseases caused by viruses include Newcastle, Merek’s disease and gumboro in chickens and are usually very difficult to treat because drugs have no effect on them. Bacteria such as salmonella also cause diseases in poultry. Salmonella can be found on meat and also in eggs, and may cause salmonellosis in humans. Protozoa causes a disease called coccidiosis. Diseases in poultry reduce the profits through medical costs, slow growth rates, increased feed costs, decreased egg production in layers and through death of birds. Bacteria and viruses can live and persist in the environment for months or even years if protected with organic matter such as that found in manure. Salmonella, gumboro virus or coccidia can survive for months in infested poultry houses even when there are no chickens in them. This is why cleaning and disinfection need to be done thoroughly so as to destroy these organisms. Cleaning and disinfection The poultry house needs to be cleaned

two to three weeks before the next batch of chicks arrive. Cleaning and disinfection must be done after each batch. Before cleaning can commence, ensure that there are no potholes in the floor or walls as these can harbour dirt and disease-causing organisms as well as pests. Remove all equipment and dampen the ceiling, walls, and litter with water to minimize dust during removal. Dispose of the litter at least 1,5 km away from the farm. All

equipment must be cleaned and disinfected before use for the next flock. Unused feed in feeders must be disposed of and not stored for the next flock to minimize chances of disease transmission. Only feed in bags stored separately from the house can be kept. Wash the poultry house with water and detergent to remove all loose dirt and other pieces of organic matter. Start with the ceiling, the walls and then the floor. A hard broom can be used for scrubbing or a pressure washer with foam detergent can be used for dislodging dirt on the ceiling, walls, and floor. Afterwards a disinfectant is applied. The most commonly used disinfectant chemicals include formaldehyde, glutaraldehyde, sodium hypochlorite, and phenols (effective in footbaths). Disinfectants must be applied on clean surfaces since organic matter reduces efficacy of some disinfectants such as sodium hypochlorite. The drinking water system must be drained, cleaned, and disinfected thoroughly as it could be contaminated. Water pipes must be cleaned at least once per flock to remove any biofilm that may have built up. Drain all water systems and check that they are free of all debris. Add disinfectant such as 1,5% hydrogen peroxide and 1% organic acid for 24 hours, and drain the system before filling it up with fresh water. Chlorination can be used to ensure clean water during the production period.

The management of CRC Farm works closely with the local vet and Novatek to ensure a safe, hygienic environment for their poultry. Dr Chris Henderson (consulting vet @ C4Africa), Given Changula (Broiler Manager @ CRC Farm), Johan Wolhuter (Farm manger @ CRC Farm), Nelia Mbewe (Feed Formulator @ Novatek). For more information on creating the perfect hygienic environment for your poultry, contact Robert Kanyembo at +260-971-252-522 or salesmanager@ novatek.co.zm.

ProAgri Zambia 67

Putting you in control anytime, anywhere.

MANAGE YOUR PROPERTIES, ZONES, AND EQUIPMENT FROM YOUR MOBILE DEVICE.

Patrick Ellis

+27 (0)31 350 4525

patrickellis@reinke.com

www.reinke.com 6

ProAgri Zambia 67

Don’t forget your midseason preventative maintenance Midseason quick checklist • Check system alignment • Check tyre pressure and condition • Check gearbox lubricant levels • Grease all fittings • Verify sprinkler uniformity

”By following the

We supply and install anywhere in Africa Check to make sure each tower is aligned.

preseason and midseason preventative maintenance checklists, you’ll be able to greatly reduce the risk of system failure and downtime during the critical irrigation period. – Todd Merryman, Reinke Manufacturing, Manager of Technical Services

”

t is important to make sure your pivot is operating in tiptop shape no matter what time of the year. Now that preseason preventative maintenance has come and gone, the next step is to identify what you should focus on during midseason. By following the midseason preventative maintenance checklist, you will be able to ensure your pivot is operating smoothly during the peak of the growing season. The next time your pivot is parked along the edge of the field or close to a pivot road, take some time to inspect the system’s components and ensure they are functioning properly. Locating a potential problem and taking preventative measures to fix it before additional damage may occur, will save you crucial downtime and costly repairs.

Contact your Reinke dealer If a problem does occur with your irrigation system, it is beneficial to locate the issue early to prevent further damage down the road. Do not hesitate to contact your local Reinke dealer for answers to all your questions. Reinke dealers are trained and certified service professionals who are equipped with the knowledge needed to troubleshoot and resolve any issue that may occur. Reinke dealers are able to eliminate system downtime by having a selection of genuine Reinke parts on hand to get you up and running as soon as possible. Before calling your Reinke dealer, make sure you have the relevant information available to help speed up the service.

"Finding a flat tyre in the middle of a hot maize field can be like finding a needle in a haystack. That’s why I take extra time to inspect my pivots to try and prevent an issue before it may happen." – Wade Walters, Farmer

"The advantage of using Reinke Genuine Parts for repairs is knowing you are backed by Reinke quality and a warranty.” – Hunter Walls, Walls Irrigation

Weather precautions Being exposed to the elements 365 days a year may increase the risk of weather damage to your pivot. Make sure to inspect your system carefully after severe thunderstorms for any structural or electrical damage that may have been caused by lightning, water, or wind. If your system does not run properly and you suspect there is electrical damage, contact your Reinke dealer immediately. Never tamper with any wiring or electrical components yourself.

Inspect the drivetrain to ensure things are running smoothly during irrigation season.

Information requested by the Reinke dealer: • Your name • System serial number or identifier • System location • How does the problem affect the system? • What was the system doing when the problem occurred? (parked, running wet, running dry) • Is it an intermittent problem? • Are there any commonalities regarding the problem? (time of day, location in field, high or low temperature and main control panel settings)

ProAgri Zambia 67

• • •

What action, if any, has already been taken to try and remedy the problem? What is the level of urgency for getting this system back in service? How do you want the system left when the repair is completed (stopped or running)?

"I like to gather as much information beforehand, so I can come prepared with a possible solution before I reach the field.” – Jarrod Watson, South Central Irrigation

Contact Patrick Ellis at +27(0)31-350-4525, or e-mail patrickellis@reinke.com, or visit their website at www.reinke. com for more information. 7

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4. Fully formulated Provides all the nutrients required by the lamb for optimal performance

2. Specifically selected blend of vegetable oils Fatty acid profile is key - short and medium-chain fatty acids

5. Stays fresh for 24 hours Suitable for all rearing systems 6. Tried and tested Trials confirm excellent performance

3. Easy to mix Mixes instantly in warm or cold water As pioneers in the development and manufacture of high-performance milk formulas, Volac created the first instantised milk replacer for lambs: Lamlac®. For over 50 years we have taken our passion for animal nutrition and continued to research formulation and processing developments, ensuring Lamlac® remains the number one milk formula for lambs. We understand, we’ve done the science. lamlac.co.uk For more information, contact: Jaco Faasen | Cell: 082 607 6601 | E-mail: jaco@nutribase.co.za (National) Peet Steenkamp | Cell: 083 452 6968 | E-mail: peet@biofarmcc.co.za (Western Cape, Eastern Cape, Southern Cape, and Northern Cape) Flip Prinsloo | Cell: 082 335 1413 | E-mail: flip@pribio.co.za (Free State, KwaZulu-Natal, Mpumalanga, Gauteng, Limpopo, North West, and Northern Cape Copyright © 2021 Volac International Ltd. All rights reserved.

ProAgri Zambia 67

THE DEMAND FOR LIVESTOCK IS GROWING

AND SO ARE YOUR OPPORTUNITIES THE LIVESTOCK SECTOR ACCOUNTS FOR ABOUT

LIVESTOCK PRODUCTION HAS SEEN AN AVERAGE OF

THE MEAT MARKET IS PROJECTED TO REACH

40%

2,7%

34,8 M

OF AGRICULTURAL GDP IN AFRICA

GROWTH PER YEAR IN SUB-SAHARAN AFRICA

TONNES BY THE YEAR 2050

Join one of the fastest-growing agricultural platforms across the African continent. Reach an average of 10 million relevant people across our platforms every month. Target your market directly.

Diane Grobler: +27 (0)82 555 6866 | diane@proagri.co.za ProAgri Zambia 67

www.agri4all.com 9

LOCALLY PRODUCED, INTERNATIONALLY RECOGNISED EXPERIENCE OUR DEDICATION TO YOUR FARM IN EVERY ZIMMATIC PIVOT’S QUALITY AND DURABILITY. TERMS & CONDITIONS APPLY. CONTACT US FOR THE BEST LEAD TIMES IN THE INDUSTRY!

Contact Henning Crous for more information: +27 71 673 9718 | henning.crous@lindsayafrica.co.za www.zimmatic.co.za 10

ProAgri Zambia 67

Tiger Animal Feeds: Your partner in the poultry business – Part 1 by Given Hamanungu, Livestock Technical Advisor

iger Feeds has been operating in Zambia since 1996, providing livestock feed products, dog food and livestock technical services to the country for more than twenty years. They also supply a full range of technical services to their customers, including advice on nutrition, feeding programmes, husbandry, and production techniques. Tiger Animal Feeds’ historical and continued success is driven by ensuring nutritional supremacy and the consistency of supplying quality animal feed and nutritional solutions to their customers for better business results. Broiler feed range Feeds available: • Two ranges are available, namely Supreme and Classic • Both ranges consist of a Starter, Grower and Finisher feed • All feeds are available in pellets, while starter is also available in crumbs. • Both ranges are available in 25 and 50 kg bags, and bulk (minimum 20 tonnes) Feeding recommendations: • Supreme Starter – 600 grams (0 – 14 days) • Supreme Grower – 1 200 grams (15 – 27 days) • Supreme Finisher – 1 300 grams (28 – 37 days) Medication / Special additives: • All broiler feeds contain a coccidiostat, which is changed every three to four months in order the prevent a build-up of resistance. • All broiler feeds contain a growth promoter to help maximise performance General comments: • The difference between the Classic and Supreme ranges lies in the nutrient density of the rations. • Supreme contains more nutrients per kilogram than the Classic feed, and can thus induce optimal performance. Economic considerations / profitability: • Broiler feed is only expensive if your birds do not grow. • Measuring performance is therefore paramount when considering how

•

much your feed is really costing you. Record-keeping is the key to determine performance.

Production efficiency factor – Determined through accurate recordkeeping: • Feed Conversion Ratio (FCR) • Production Efficiency Factor (PEF) • Margin Over Feed Cost (MOFC) Layers feed range • For the rearing of pullets, the following feeds are available: Pullet Starter, Pullet Grower, Pullet Developer • All are available in 25 and 50 kg bags, as well as bulk • Pullet Starter is available in crumbs and mash, Grower in mash and pellets, and Developer in mash only. Feeding recommendations: • Starter fed from 1 to 42 days (Target bird weight ±460 g at 6 weeks) • Grower fed from 42 to 105 days (Target bird weight ±1 180g at 15 weeks) • Developer fed from 16 weeks to POL (Target bird weight 1 500 to 1 650g at POL) General comments: • The most critical factors in rearing good quality pullets are the following: - Target weights must be achieved (not too much heavier, not too much lighter) - Uniformity of the flock (80% of the birds must be within 10% of the average) • Look after the birds in the early stages when they are more susceptible to cold and other environmental factors. Economic considerations / profitability: • Birds that are either too light or too heavy are inhibited and do not produce as they should. • An non-uniform flock does not reach as high a peak as a uniform one, and the persistency of production is not maintained very well in the former. • The following parameters should be measured in order to evaluate efficiency of production: 1. Uniformity and bird weight 2. Total feed intake

ProAgri Zambia 67

Tiger Animal Feeds are located in Lusaka, but distribute their products and services to various areas across the country. For more information, contact them on +260-975-403834/+260967-933658 or send an e-mail to givenhams@gmail.com or enquire their nutrition helpline at +260-977-771-250. 11

CONTACT US TO FIND YOUR NEAREST AGENT CONTACT US TO FIND NEAREST Paul de Korte + 27YOUR 82 888 1877 AGENT + 27 18 Sparedeparts Paul Korte 82 431 888 2171/2 1877 + 27 62 *Limpopo & Mpumalanga Hendri de Korte 18 392 431 1748 2171/2 Spare parts + 27 62 392 1748 *Limpopo & Mpumalanga Hendri de Korte meester 2 Coetzee Street, Hartbeesfontein | PO Box 71, Hartbeesfontein, 2600 HEAD OFFICE meester Coetzee Hartbeesfontein | PO Box 71, Hartbeesfontein, 2600 HEAD OFFICE info@staalmeester.co.za www.staalmeester.co.za +2 27 18 431Street, 2171/2

Staal meester Staal meester Staal

years

1951 - 2021 years

1951 - 2021

Fin Avai ance Finlabl Avai ancee lable

Staal

info@staalmeester.co.za

+ 27 18 431 2171/2

www.staalmeester.co.za

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We have more than 100 different agricultural products in stock that suit all farmers’ needs: Call us today or visit www.staalmeester.co.za We have more than 100 different agricultural products in stock that suit all farmers’ needs: Call us today or visit www.staalmeester.co.za Staalmeester_ProAgri_HP_Aug21.indd 1

2021/08/05 15:14

Staalmeester_ProAgri_HP_Aug21.indd 1

2021/08/05 15:14

for Innovation | amazone.net

»I

Screen Enhancement AmaTron Twin

AmaT AmaTron 4 – A world ofron precision 4 – A New App for a more convenient display of the field view via tablet integration.

Operator Operator terminal I Manager 4 all terminal

Manag

For the GPS-Switch automatic headland and For the GPS-Switch automatic headland and part-width section control par t-width section control

Day-night mode Low-reflection 8" touch screen with Low-reflection 8" touch screen with App carousel App carousel

» »

GPS-Maps&Doc as standard GPS-Maps&Doc as standard The documentation and processing of application The documentation and processing of application maps maps can be carried out easily and precisely withcan be carried out easily and precisely with the standard GPS-Maps&Docthe functionality.standard GPS-Maps&Doc functionality.

All Amazone implements imported by

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implements

impor ted by info@falconequipment.co.za | www.falconequipment.co.za

Tel: +27 (0) 33 330 4764

info@falc ProAgri Zambia 67

Staalmeester is making an impact in Africa...

And boasts a growing exporting footprint D

id you know that Staalmeester, one of the oldest agricultural machinery manufacturing companies in South Africa, also has a well-established and diverse operational footprint in the rest of Africa? Apart from having agents in Namibia, Botswana, Zambia, and Zimbabwe, Staalmeester exports a range of more than 100 agricultural machinery products to small and medium scale farmers in 18 African countries. The Staalmeester product offering includes: hammer mills, threshers, slashers, balers, mowers, rakes, forage harvesters, hydraulic power packs, boom sprayers, planters, fertiliser spreaders, bale shredders, forage wagons, wood chippers, bale forks and loaders, grain and silage baggers, firewood processing machines, feed mixers, posthole diggers, and hedgers. They also offer a complete range of spare parts. Building forth on a proud legacy This year marks Staalmeester’s 70 th anniversary as a pioneering agricultural

machinery manufacturer, and its expanding export footprint bears testament to the company’s undertaking of being a preferred and reliable mechanisation partner for small and medium scale farmers. The company was founded by PML (Meester) Coetzee in 1951 with the purpose of supplying farmers in central South Africa with well-made agricultural equipment. Today, this vision represents the Staalmeester legacy. “Over the past seven decades a lot of change has been effected globally, and our country in particular has seen a lot of positive change. Despite this, we live in an era where things aren’t always built to last and society consumes a lot and throws away even more. I believe that within this reality Staalmeester has not only impacted the South African agricultural sector, by manufacturing and sourcing reliable and sturdy agric ultural equipment, but also expanded its impact within the African continent,” says Martin Coetzee, Managing Director of Staalmeester. When asked what he considers as the

ProAgri Zambia 67

company's most sought after qualities, Coetzee says that Staalmeester prides itself on being an expert in the field of affordable and reliable agricultural equipment. Furthermore, the company conducts its business through a wellestablished and diverse network of dealerships and workshops.

For more information about Staalmeester, visit their website: www.staalmeester.co.za

NEW

MATURITY

Early

MATURITY

Early

PHYSIOLOGICAL PHYSIOLOGICAL MATURITY MATURITY

MATURITY

110-120 Early days

110-120 days

PHYSIOLOGICAL MATURITY

TONS PER TONS PER 110-120 days HECTARE/ YIELD HECTARE/ YIELD 9mt/ha

9mt/ha TONS PER

HECTARE/ YIELD

9mt/ha

Chabota

Chabota 12 Chabota

NEWLY RELEASED

DKC 80-23

NEWLY RELEASED RELEASED NEWLY

DKC 80-23

ILLIKO BAYTA WITH DK SEED Semi ﬂint grain

OUR REGIONAL OURCONTACTS REGIONAL

Good yielder in early segment

ILLIKO BAYTA WITH DK SEED Proliﬁc hybrid Good yielder in early segment

CONTACTS OUR REGIONAL Head Ofﬁce +260 966 300 800 CONTACTS Head Ofﬁce +260 966 300 800 Eastern +260 963 529 056 Southern +260 966 434 370 Central & Luapula +260 977 826 210

Head Ofﬁce Eastern +260 966 300 800 +260 963 529 056 EasternSouthern +260 966 434 370 +260 963 529 056 Central & Luapula

977 596 826 475 210 Southern +260 967 +260 966 434 370 Copperbelt & North western +260 964 291 643

Copperbelt & NorthC western entral +260 964 291 643

Semi ﬂinthybrid grain Good overall disease tolerance (very good to Proliﬁc

& Luapula +260 977 826 210 Northern & Muchinga +260 962 909 135

Northern & Muchinga Good overall disease tolerance excellent for(very GLS,good NLB,toMSV, diplodia and Copperbelt & North western Good yielder in early segment +260 962 909 135 Lusaka & Western excellent for GLS, NLB, MSV, diplodia and +260 964 291 643

gibberella ear rots)

Proliﬁc hybrid gibberella ear rots)

Good green maize option

Lusaka & Western +260 964 177 069

+260 964 177 069

& Muchinga Always Observe Covid Guidelines Good green maize optiontolerance (very good to Keep Safe, Northern Good overall disease Keep Safe, Always Observe Covid Guidelines 14 excellent for GLS,

MSV, diplodia and

+260 962 909 135

ProAgri Zambia 67 NLB, RELEASED EARLY MATURING VARIETY TRY OUR NEWLY THIS SEASON Lusaka & Western

NERIA’S INVESTMENTS LTD LEADERS IN AGRO COMMODITY TRADING THE MOST AFFORDABLE P R I C E S O F CO M P O U N D D A N D U R E A I N T H E CO U N T R Y

Saturnia House, Opp. Ndeke Hotel Longacre’s Tel: +260 211 244 505/6

E-mail: info@neriainvestments.com

TAKE A MOMENT

TO REFLECT.

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Volac’s Lifeguard range of milk replacers all contain Imunopro®, our unique concentrated milk protein, which enables better development of the early life immune system and stimulates the young calf’s digestive system, crucial for fast, healthy and sustainable growth. feedforgrowth.com

Feed supplements for Africa

ProAgri Zambia 67

RUBIN 12 – THE COMPACT DISC HARROW WITH DEEP IMPACT

With a disc diameter of 736 mm, the Rubin 12 works to depths of up to 20 cm – that is as deep as a cultivator, making it a powerful expert for stubble and primary soil cultivation, even in heavy soils. Discover its many benefits for yourself:  Symmetrical disc arrangement to eliminate side draft  Soil cultivation over the full width from only 7 cm working depth  Harrow for optimum mixing and levelling action  Maximum clearance to prevent clogging

lemken.com 16

ProAgri Zambia 67

Rotary tillers are simple but effective: Part 5

Blade types

arious types of blades are available for rotary tillers, but the L-shaped blade is the most common. These blades are usually superior to others in heavy trash. They are better for killing weeds and generally cause less soil pulverisation. Penetrating hard soil may be easier with C-shaped blades. They are curved more than L-shaped blades and are recommended for heavy, wet soil, because they have lesser tendency to clog the rotor (see Figures 1 and 2). When strip-tilling and planting in one operation, it is sometimes recommended that long blades be used in the row to prepare a seedbed. Shorter blades are used between the rows to kill weeds. The surface is mulched at the same time with less power requirements (see Figures 3 and 4). Rotary tillers are also designed for special applications, and they are

Figure 1: L-shaped blades mounted on a flange.

ProAgri Zambia 67

Figure 2: C-shaped blades mounted on a flange. 17

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ProAgri Zambia 67

Figure 3: Long blades for seedbed preparation.

equipped with various soil-engaging tools, such as chisel tines that penetrate the soil to fracture tractor tracks and to mix the soil into a uniform seedbed. The straight spike points are generally used in previously worked soil or for shallow weed control (see Figure 5). During shallow weed control, the forward speed can be as high as 12 km/h. Straight-knife type blades can be used to slice through the soil to aerate and loosen clay soils, eliminate surface compaction, and improve moisture penetration. Primary application for these blades is for lawns, parks, and golf courses. When a rotary tiller is used for secondary tillage, like breaking clods and tearing weeds, the blades to be used will be thin, flat, straight, and with arrow points for flailing the soil (see Figure 6).

Figure 6: Thin, flat, arrow-pointed blades can be used for breaking clods and tearing weeds. Figure 4: Short curved blades for weed control.

Next month we shall look at the location of the drive. We thank the ARC Agricultural Engineering in South Africa who made the information on rotary tillers available to the readers of ProAgri Zambia. Figure 5: Chisel tines are used to break up tractor tracks and uncut strips. ProAgri Zambia 67

Irrigation made easy part 15:

Portable hop-along or dragline systems H

Portable laterals with dragline or hop-along sprinklers Sprinklers between lateral moves

Dragline

Pump

Hop-along

op-along and dragline systems are designed to reduce labour requirements on portable systems. Each time the lateral is moved, several movements of the sprinkler can be made before the next lateral move. This allows the labour team which moves the lateral to perform other tasks during the day. The lateral on dragline or hop-along systems is only moved once per day. During the day individual sprinklers can be moved by a single person. This part-time use of labour can bring

Sprinklers on dragline and between lateral moves

about considerable savings on labour costs. In schemes where small-scale farmers have adjoining small plots, they can cooperate to move laterals early in

the morning, and then each farmer can work his own field for the rest of the day. In larger systems, the bulk of the labour required to move laterals can do other work for most of the day. For these labour-saving systems, the sprinkler is connected by means of a riser valve (also known as a riser coupler) attached to the lateral. Sprinklers

or dragline connections are then simply plugged directly into the line. A riser is secured in the riser valve by means of a bayonet or latch-type connection. Most riser valves used in Southern Africa have latch connections. Fixed lateral systems (dragline, hop-along, or solid set)

ProAgri Zambia 67

With fixed lateral systems, all laterals needed to operate the system are permanently buried. Only the sprinkler (and fitted dragline) is moved. This saves considerably on the amount of labour needed to operate the system. Sprinklers are often evenly distributed throughout the system. This reduces the flow through any single lateral and allows smaller diameter pipes to be used in the distribution system. Sighting line In the example (dragline) shown, the final lateral serves 2 or 3 sprinklers (depending on the sprinkler positions in the cycle of movement). In a conventional portable system, the same line would need to be capable of serving 10 sprinklers. All of the sprinkler connections are by means of riser valves. Sprinkler e dr alv t o r v ed se c t R i nne co

F ix

d r ie

lat

lin

The added advantage of hop-along systems on fixed laterals is the accurate fixing of the sprinkler placement position. It becomes possible to use more complex triangular spacings and to optimise sprinkler spacings to use the maximum possible spacing which gives a good overall distribution pattern.

Pair of sighting rods

Sighting line

As the flow rate through draglines increases, friction losses can increase to the extent that it is no longer feasible to fit draglines to sprinklers. The difficulty of moving dragline-coupled sprinklers in tall crops, or crops which can be damaged by dragging the hose through the field could also prevent draglines being used. In such cases fixed laterals are used with hop-along sprinkler move systems. Fixing the position of dragline sprinklers in the field is very important. An error in placement in the order of 10% of the sprinkler spacing will seriously affect the way in which the spray patterns of sprinklers overlap. This will change the system distribution and the whole irrigation process will be less efficient.

Using external guides to position dragline sprinklers

Sprinkler on each position, complete blocks irrigated with each set

Pump

Number of blocks in cycle

Without portable pipes or draglines, which are easily damaged, this type of system is expected to last for at least 15 years before equipment will need replacing. Depending on laterals used, the type of standpipe, and sprinkler spacings, hop-along systems can be cheaper than an equivalent dragline system.

ProAgri Zambia 67

Solid set systems Solid set systems are normally used with automated control systems. They are used on dense crops such as sugar cane, where moving sprinklers is very difficult. They can, however, also be used on other high value crops. Solid set systems will usually cost in the order of 3 times the cost of hop-along or dragline systems. This series is published with acknowledgement to the ARC Agricultural Engineering for the use of their manuals. Visit www.arc. agric.za for more information. 21

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ProAgri Zambia 67

Turn your crops into condiments and seasonings Part 9:

Create delicious dishes by adding olive oil Olive oil (Image source: Canva.com).

irgin olive oil is the oil extracted by mechanically pressing the fruit without using any heat, and may have a slight off-flavour, “olive-fruity” and may contain acid up to 0,3 to 0,6%. Extra virgin olive oil is oil where the oleic acid content does not exceed 1%. Fine virgin olive oil is oil where the oleic acid content does not exceed 1,5% and the flavour is perfect. Semi-fine or ordinary virgin oil is oil where the maximum acidity is 3,3%. If the acidity of the oil is above 3,3%, the oil is not fit for human consumption and is used as lampante olive oil for purposes such as packing sardines or smoked oysters. Product description – olive oil Olive oil is the oil extracted from the fruit pulp of ripe olives. Olives yield between 10 and 16% oil, which is extracted without the use of heat, that is cold pressing. Cold pressed olive oil is thus produced by keeping the temperature of the crushed olive pulp below 28 °C. The quality of the oil is determined by the oil’s acidity (oleic acid) and flavour. The free fatty acid content of the oil is an indication of the degree to which oil has undergone degradation. High acidity is an indication that the oil has undergone degradation and is of low quality. The high acidity levels can be reduced by refining or neutralising the oil during refining.

The colour may vary from a light yellow to greenish, and is not necessarily an indication of the oil quality. International standards are laid down by the International Olive Council. Various grades of olive oil are available, namely: • Virgin olive oil is the oil extracted by mechanically pressing the fruit without using any heat, and may have a slightly off-flavour, “olive-fruity” and may contain acid up to 0,3 to 0,6%. • Extra virgin olive oil is oil where the oleic acid content does not exceed 1%. • Fine virgin olive oil is oil where the oleic acid content does not exceed 1,5% and the flavour is perfect. • Semi-fine or ordinary olive oil is oil with a maximum acidity of 3,3%. If the acidity of the oil is above 3,3%, the oil is not fit for human consumption. • Refined olive oil: Pure refined olive oil is refined from virgin oil and second grade refined olive oil is refined from solvent-extracted oil. • Blended olive oil: Pure blended olive oil is prepared from a blend of virgin and refined olive oil while blended olive oil is prepared from a blend of virgin and second quality refined oil. • Olive pit oil can also be extracted and is sometimes added to virgin olive oil.

ProAgri Zambia 67

Harvesting Harvesting is the manual or mechanical removal of a food product from its natural source or parent plant. Olives are harvested when they are approximately 75% black. Green olives do not contain enough oil, and when they are fully ripe (black) the oil quality is poor and spoils easily. The yield may vary considerably from year to year according to the climate conditions. Olives are harvested manually where manual labour is available. Mechanical harvest can be used for olives destined for olive oil production. The tree is shaken to remove the fruit from the tree. The fallen fruit is then collected in nets. Commercially important olive cultivars include Manzanillo, Mission, Sevillano, Calamata, Ascelano, and Barouni. Cleaning Cleaning is the removal of soil, plant rests and other unwanted debris from food products through dry or wet methods. Olives are cleaned in various ways. A dry cleaning method which uses aspiration removes particles lighter than the olives by blowing air currents over or through a bed of olives. Vibrating screens can be used to separate leaves, twigs and other materials smaller than the olives. Olives are most frequently cleaned by washing using pressurised potable water. Counter-current washing machines or showers placed over conveyor belts are very effective. A static washing system can also be used where the olives are placed in water in fermentation tanks. The water is changed several times over a period of 2 to 3 days before brining. This static system can serve as a short storage of olives to regulate processing loads. Not only does it clean the fruit, but partial debittering can also take place. Storage (optional) The product is kept under controlled conditions until further use. The oil should be extracted from the fruit as soon as possible after harvest to prevent damage caused by enzymes naturally present in the fruit as well as heat developing as a result of the respiration of the fruit. Should it be necessary to store the fruit prior to further processing, it must be done in cool buildings, preferably under water in tanks, which may contain 3% salt and/ or 0,03% citric acid. A storage period of less than four days is preferred. Sorting and inspection of the oil olives This is done to select the best suitable raw materials for manufacturing the value-added end-product. The cleaned olives are spread on sorting tables or moving belts and inspected to ensure that only clean sound olives are 23

processed. Any green or overripe, damaged, or spoilt olives are also removed. Sorting and inspection are very labour intensive, but necessary to ensure a good quality product. Crushing of olives for oil The olives are crushed for easy extraction of the oil from the pulp. Stone mills or hammer mills can be used. Stone mills: These mills consist of a stone base and an upright millstone enclosed in a metal basin. The olives are fed into the mill and are pulped / crushed by the stone wheels. Paddles and blades circulate and expel the paste from the mill. Oil extraction is not the main objective at this stage, although some oil may be expelled, it is not collected. Scrapers are used to clean the millstones between crushing various lots of olives. Disadvantages of stone mills: Bulky machinery, slow extraction speed, high cost, batch process and labour-intensive manufacturing process. Advantages: No contamination with metals or overheating of the paste, resulting in a better quality product. Stone milling is sometimes used for specialised products with an added price advantage / increase over olive oil produced with other processes. Hammer mill: The crusher consists of stainless steel fixed or moving hammers mounted on a central disc, rotating at high speed around a shaft against a metal grating. The speed and size of the screen / grating can be adjusted to ensure

maximum extraction during later processes. There may be a temperature increase during the milling process which may cause enzymatic changes in the oil. The temperature can be controlled by using cool olives, adjusting the speed of the hammer mill, and altering the screen size. It is possible to obtain a good quality oil by using hammer mills. Beating of crushed olives Beating is a way to agitate a fluid food product with the aim of producing a more homogeneous mixture along with the inclusion of air into the product. This prepares the crushed olive pulp (paste) for oil separation. Beating ensures optimal oil extraction through the formation of large oil droplets and the breaking up of the natural oil-water emulsion in the product. The speed, time and temperature must be carefully controlled to ensure maximum extraction. Beating is used especially for pastes from the hammer mills. This increases the oil extraction rate from 40 to 45%, to 80 to 85%. Small oil droplets are lost in the by-products. Hammer milled olives are beaten for approximately 60 minutes in a two or three stage process. The temperature and time must be carefully controlled to ensure minimal damage to the oil. The paste scraped from the stone mills require less beating. The emulsion of stone milled olives is broken after 10 to 15 minutes of beating at room temperature. The beater resembles a butter churn. Batch type churns are used with a capacity from a few litres to 45 000 litres. These churns were originally

made of wood, but have since been replaced by stainless steel. Wood churns: The churns must be prepared to prevent the product from sticking to the surface by scalding the surfaces with boiling water and immediately cooled with chilled water. A thin layer of water present on the wood surface prevents the paste from adhering to the sides of the churn. Stainless steel churns: The churns must be cleaned with detergents containing silicates to maintain a “non-stick” surface. The batch churns are barrel or cone shaped with a fixed or rotating internal “paddle”. The fat globules stick together, the fatin-water emulsion changes to a waterin-fat emulsion. Extraction of olive oil Extraction is the separation of various fractions or specific components from food products that are required for further processing. The olive oil “must” is extracted from the beaten paste. The must is a combination of edible oil and oil bound to water (vegetable water). The oil can be extracted from the paste by pressing, centrifugation and percolation, or a combination thereof. The choice of the final extraction process depends on the crushing method used.

Stone mill (Image Source: pixabay.com). 24

Pressing: Pressing is the application of force or squeezing of fruit to extract its juice.

ProAgri Zambia 67

extraction is used in combination with either centrifugation or pressing and is seldom used alone. It is an inefficient extraction method on its own, because the pomace still contains large quantities of oil. When used in combination with either pressing or percolation, the paste is first percolated, then pressed or centrifuged. The equipment is also expensive and has a high energy requirement. Separation of olive oil and water Separation involves dividing food into various fractions based on a difference in characteristics. The oil and water are separated in decanting centrifuges which gives an efficient separation of the oil and water. There are various types available: Conveyor bowl centrifuge: The solid bowl rotates faster than the screw conveyor, which is mounted horisontally, the water moves to the one end and the oil to the other end.

Vertical batch presses are mostly used. The pulp is spread on natural fibre mats separated by wooden or metal racks which have channels (grooves) on both sides and a central spike which allows the oil to move from the press. Pressure is applied to the stacked mats. The batch may be pressed up to two times for optimal oil yield. Equipment is simple and has low energy requirements, but requires more manual labour than the other processes. Centrifugation: Centrifugation is a semi-continuous process by which liquid samples are spun around at high speed to cause the accelerated settling of particles in suspension. A high-speed centrifuge with a fine perforated screen is used to separate the oil from the paste. Water is added to the paste to ensure that the paste is diluted (thinned) to obtain / render the maximum quantity of oil. The oil yield is slightly lower than that of pressing. This method of extraction is quite often used for hammer-milled olives, and the longer beating time together with the hot water needed to dilute the paste may result in a poorer quality olive oil than pressing. The equipment is expensive and requires a high energy input. Percolation: Percolation is the gradual filtering, straining, or oozing of a liquid through a porous medium. This method of

Reciprocating conveyor centrifuge: The product enters a rotating basket (0,3 to 1,2 m) through a funnel rotating at the same speed. This gradually accelerates the liquid to the bowl speed while minimizing shearing forces. The oil passes through perforations in the wall, and the water is moved forward by a reciprocating arm, thereby exposing an uncluttered area in the basket for new product to be centrifuged. A centrifugal clarifier consisting of a stack of conical disks kept apart by strips of metal to form separation channels can also be used. The wateroil mixture is fed into a central inlet tube into the bowl, enters the channels at the outer edge at the bottom of the clarifier, moves through the conical disks, and then through an outlet at the top, separate from the inlet tube. The centrifugal force separates the water from the oil. The water is collected at the bottom and discarded. Filtration of olive oil (optional) Filtration is the separation of solid, haze-forming substances or even bacteria from the liquid fraction of food by means of a filter. The oil can also be filtered through cotton pad filters to ensure a clear product without any suspended matter present. Packaging of olive oil Packaging is defined as the containment of a food product in a protective barrier that prepares goods for transport, distribution, storage, retailing and end-use. Olive oil should be packaged as soon as possible to avoid oxidation and subsequent degrading of the oil. Dark coloured glass bottles or metal cans are used to pack the most expensive oils to protect them from exposure to light.

ProAgri Zambia 67

Olive oil press (Image Source: culturespain.com). Labelling of packaging (optional) The packaging material or containers that are not pre-printed are labelled and coded with the necessary information. Various labelling and coding systems are available, depending on the type of label and container used.

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

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BUTCHER GUIDE FOR

CATTLE

Part 2: The hind quarter by Jaco Cilliers

he hind quarter is usually a bit larger than the fore quarter and it is in this part of the carcass where most of the steak cuts like rump, sirloin, T-bone and fillet are found. The hind quarter is not as easy to process as the fore quarter and it is a good idea to have a skilled person with you if you lack experience. We thank Van der Merwe Broers Butchery who shared the information and allowed us to use their facilities.

Usually the tail is removed first and cut into smaller portions. The tail is an extension of the spine and the cuts are made between the vertebra. This meat is excellent for use in stew.

After the tail is removed, the next step in the process is to remove the flank shown below. The flank can be used in mince or in roulades used for roasts.

ProAgri Zambia 67

Hind leg

T-bone steaks

Flank

T-bone

The kidney fat that can be found all along the inside of the carcass should be removed next to expose the fillet. Once the kidney fat is removed and the fillet is exposed, the fillet can now be removed. The fillet should be cut out from the top down. Once the fillet is removed, it has to be trimmed to remove any of the kidney fat that still remains on the fillet.

Fillet

This photo above shows the T-bone steak after the fillet has been removed. The sirloin is still attached to the bone.

After the fillet is removed, the hind leg can be separated from the rib cage, by cutting along the natural seams indicated by the pink line. This can be done with a sharp knife and you should not need a meat saw for this cut. The next step is to separate the T-bone from the short rib with a bone saw, following along the vertical blue line. The T-bone steak has a fillet steak on the one side of the bone and a sirloin steak on the other. This means that you cannot get T-bone steaks, fillet steaks and sirloin steaks from the same hind quarter. You should decide which cut you want before removing the fillet. ProAgri Zambia 67

This image shows a complete T-bone steak with the fillet still attached. 27

The topside portion can be found where the hind leg enters the hip of the carcass. It is a muscle that is separated from other parts by a thin membrane. You can use this membrane as a guide when removing the topside portion and prevent cutting into other sections of the meat. The topside portion is a very versatile cut that can be used for making stir fry, tenderised steak, roulades and kebabs. It is also used for the best minced meat. After the topside has been removed, the next step in the process is to remove the rump from the hind quarter. The rump is shown in the photo below before it was removed from the rest of the carcass. It is cut off by slicing under the hip joint. The following photos show the process of taking the rump steak off the carcass.

ProAgri Zambia 67

Once the rump is removed it can be trimmed and cut into thick steaks which are excellent for grilling.

The next portion to be removed and processed is the silverside. The silverside is a thick muscle running down from the buttock to the leg of the animal. The silverside portion can be used for minute steaks. After the silverside has been removed, all that should be left on the carcass is the thick flank and the shin. The thick flank can be removed and used for goulash or stir fry. The shin is similar to the one that was discussed in the fore quarter.

ProAgri Zambia 67

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Composting and composting systems Part 5:

Composting methods and structures by Ben Havenga

Composting methods Compost can be made by different methods. The method of composting selected will depend on when finished compost is desired, the materials to be composted, and the space available for composting. Wire mesh compost bins These compost containers are multipurpose, cheap, and easy to build. Compost can be made in these containers with very little effort. As the organic material becomes available, it is simply placed in the container until the container is full. Except for wetting the compost regularly, no more effort is required. The compost will be ready for use within 6 months to 2 years. If the compost needs to be ready sooner, it will have to be given more attention. The composting process can be sped up by following the practices: • Shred the organic material into smaller pieces. • Wet the compost regularly and keep the moisture content constant by

covering the structure with plastic. • Turn over the contents of the structure regularly. To turn over the compost quickly and easily, the following steps can be taken: • Untie the wire mesh framework at the joints. • Remove the framework. • Re-erect the structure right next to the compost heap. • Place the material back into the structure from the top. The bottom layer of the heap will probably be composted already and may therefore be used in the garden. Seen from the top, the structure may be round or pentagonal, but because the round structure is much cheaper and easier to erect, this method is recommended. The wire mesh to be used may be ordinary chicken wire or wire mesh. The ordinary chicken wire is much cheaper, but loses its shape and must be supported very sturdily on the sides. It can also be used only a few times and must then be replaced.

ProAgri Zambia 67

The measurements of the two structures are as follows:

Circular structure (Figure 1) Diameter: 1,07 m Circumference: 3,81 m wire mesh with a height of 0,9 m and mesh size of 25 mm or 12,5 mm When using chicken wire, wooden pegs or steel poles must be driven evenly into the ground around the structure for support.

Figure 1: Round chicken-wire structure. 31

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Pentagonal structure (Figure 2) Five panels of 0,9 m long and 0,6 m high of wire mesh with a mesh size of 12,5 mm are required.

Figure 2: Pentagonal chicken-wire structure.

Construction

Round structure a. Chicken wire Cut a 3,8 m length of wire from the roll. Fold the last 75 - 100 mm at each end in order to form sturdy ends for the joint. Now join the two ends firmly with binding wire. Place the circle in a suitable spot for making the compost. Drive 4 or 5 wooden pegs, evenly spread around the circumference of the circle, into the ground, making sure that the pegs are standing firmly, but still reach the top of the structure. b. Wire mesh Cut the same length of wire as with the chicken wire, but cut the loose standing end of the wire with a pair of pliers to prevent injuries. For additional safety, the ends are filed down smoothly. Bend the wire to form a circle and join with binding wire. This structure will be firm enough to stand on its own and pegs are therefore not necessary. c. Pentagonal (five-sided) structure Cut 5 lengths of wire mesh from the roll, measuring 0,9 m high and 0,6 m wide, ensuring that the wire is cut in the middle of the eyelets in the mesh, leaving pieces of wire protruding at each side. The lengths of wire are then placed so that the loose wire ends tuck into the ground. The five panels are then joined with binding wire, and the wire ends protruding at the top are bent with a pair of pliers or a hammer, to prevent the person placing material into the structure from being injured (Figure 3). The wire ends at the bottom ensure that the structure stands firmly. ProAgri Zambia 67

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• Place the drum, with a 12,5 mm steel axle through the centre, in the fork of the wooden structure. The axle should be long enough to protrude at least 150 mm on both sides of the drum.

Figure 3: Indication of how wire-ends are bent over.

Figure 4: Rotating drum composter.

Rotating drum composter Construction • Obtain a 210 litre drum that does not contain chemicals or poisonous substances. • Drill a 12,5 mm hole exactly in the centre of the top and bottom of the drum. The holes are drilled to accommodate the axle through the drum. • Cut a door of about 500 x 250 mm into the side of the drum. Bolt hinges and a latch onto the drum and the door with zinc screws. • Cut 4 planks of 1 340 mm in length for the side crosses. • Cut 4 planks of 580 mm in length for the legs. • Cut 2 planks of 600 mm in length for the bottom cross supports. • The woodwork may be put together with wood screws.

ProAgri Zambia 67

Operation Turn the drum into position with the door at the top. Fill the drum with organic material to the level where there will still be an air gap between the surface of the organic material and the top of the drum. This gap is necessary for storing reserve oxygen and to make it possible to wet the contents of the drum evenly. As with all the other methods of composting, the organic material must be turned regularly for effective composting. The gap at the top of the drum assists in allowing the organic material to fall loosely in the drum during rotation. This will ensure that carbon dioxide that forms during the digestive process is replaced with oxygen, speeding up the composting process. To prevent water added to the organic material from collecting on the bottom of the drum, a few holes must be drilled right across the circumference of the drum, for drainage of excess water. These holes will also help to provide the organic material with more oxygen. To prevent rusting of the components of the composting structure, all metal surfaces must be painted with a rust resistant agent. In next month’s issue we shall look at the concrete block composter, composting in stacked types, composting in a metal drum and underground composting. Stay tuned for more, happy composting! We thank the Agricultural Research Council (ARC) of South Africa for the material they provided for the readers of ProAgri BNZ. For more information visit their website www.arc.agric.za.

NE W

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