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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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