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Agriculture for Secondary Schools


            Activity 11.5
            Perform the following tasks:
            1.  Pay visits to various farms so as to observe and get familiar with the types of
                 records kept for various classes of animals on the farm.
            2.  Prepare a visit report and share it in class.
            3.  Record your observations in your portfolio.

            Harvesting and marketing of animals for meat

            The appropriate time of harvesting and marketing of the animals for meat production
            depends on several factors including species, breed, feeding and health management.
            Some animals are sold on the basis of weight while others are based on age. Market
            preferences may also dictate when and how the animals could be sold. In Tanzania,
            ruminant animals for meat are normally sold live at farm or to primary, secondary
            and tertiary markets through livestock auctions. The animals may also be sold to the
            local slaughter slabs. In some cases, traders purchase live animals from farmers and
            transport them and sell to some of the mentioned markets or to the slaughter houses/
            abattoirs to fetch a better price.

            Marketing of pigs and rabbits in Tanzania is not well organised as that of ruminants.
            Some marketing factors must be included in the planning and management of pigs
            and rabbits so as to avoid crisis when it comes to selling them. The farmer should do
            a kind of feasibility study and consider the following:
            (a)  The possible markets for selling the produce
            (b)  Studying the existing demand for the products and by-products
            (c)  Appropriate period for selling animals in large volumes
            (d)  Getting the most important buyers and their reputations
            For example, for pigs, the current major consumers of pork are in cities and towns.
            Thus, attractive prices are expected to be obtained in those places. Pigs are reared
            for slaughter at different ages and weights as shown in Table 11.5.

            Table 11.5: Weights and ages when pigs are disposed for meat
               Classification according to Live      Classification according to Slaughter
                            weight                                  weight

               Body weight (kg)      Class name     Slaughter weight (kg)     Class name

                    11 - 20        Weaner                  50 - 90          Porker
                    21 - 50        Grower
                                                          Above 90          Baconer
                   Above 50        Finisher



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