RBSE Sec Voc Agriculture key terms

The number of crops grown on the same piece of land in one agricultural year, expressed as a percentage of the standard single-crop area; higher intensity means more harvests from limited land.

A planned sequence of different crops grown on the same field over successive seasons to maintain soil fertility, interrupt pest cycles and reduce soil erosion.

Growing two or more crops on the same field in a single year, either in sequence or simultaneously, to increase total output per unit area.

Growing two or more crops together in the same field at the same time in distinct rows or strips, so that their different growth habits use light, water and nutrients more efficiently.

A fast-growing crop, often a legume, grown mainly to be ploughed into the soil while still green so that its biomass and nitrogen improve soil fertility for the next crop.

The relative proportions of sand, silt and clay particles in a soil, which determine how the soil holds water, drains and can be worked.

The arrangement of soil particles into aggregates or crumbs, creating pore spaces that allow air, water and roots to move through the soil profile.

The living, dead and decomposed plant and animal material in soil; it supplies nutrients, improves structure, holds moisture and supports beneficial soil organisms.

The amount of water a soil retains after excess water has drained away by gravity, leaving the soil moist but well aerated; the practical upper limit for irrigation scheduling.

The ability of a soil to hold positively charged nutrient ions such as calcium, magnesium and potassium on clay and organic matter surfaces, and release them to plant roots.

A strategy that combines chemical fertilisers, organic manures, biofertilisers and crop residues to supply balanced plant nutrition while protecting soil health and reducing waste.

A decision-making approach that combines cultural, mechanical, biological and chemical control methods, using pesticides only when pest numbers justify it, to control pests economically and safely.

The pest population level at which control measures should be applied to prevent the pest from reaching the level that causes economic loss to the crop.

The use of living natural enemies such as predators, parasitoids and pathogens to suppress pest populations, reducing the need for chemical pesticides.

Regular systematic inspection of a field to detect pests, diseases and weeds early, count their numbers and decide whether control action is needed.

The inherited ability of a crop variety to limit the damage caused by a pest or pathogen, so that infestation stays low without special control measures.

The controlled multiplication of plants by sexual means (seed) or asexual means such as cuttings, grafting, budding and layering, to produce new plants with desired traits.

Joining a shoot piece (scion) from one plant onto the root system (rootstock) of another so that they grow together as a single plant, combining their useful qualities.

Deliberate removal of branches, shoots or roots to shape a tree, control its size, improve light penetration and air movement, and balance vegetative growth with fruit production.

The set of year-round practices in a fruit plantation, including planting layout, irrigation, nutrition, pruning, pest control and harvesting, aimed at healthy trees and quality fruit.

Raising young seedlings and planting material under controlled conditions with proper beds, media, shade, watering and protection until they are ready for transplanting.

Moving young seedlings from a nursery bed to the main field at the correct age and spacing, with care to avoid root injury and to ensure quick establishment.

A daily feed mixture that supplies all the energy, protein, minerals and vitamins an animal needs in the right proportions for its age, weight and level of production.

Feedstuffs low in fibre and high in digestible nutrients, such as grains and oilseed cakes, used to supplement roughage for high-producing or growing animals.

The total weight of feed consumed by an animal after its moisture is removed; it indicates how much actual nutrition the animal receives each day.

A breeding technique in which semen collected from a selected male is placed in the reproductive tract of a female by a trained person, avoiding the need to keep a male on the farm.

A standard linkage with two lower arms and one top link that connects a mounted implement to a tractor and allows it to be raised, lowered and carried during field work.

A shaft on a tractor that transmits engine power to driven implements such as threshers, rotavators and pumps through a standard splined connection.

The pulling force required to move an implement through the soil; it depends on soil condition, implement width and working depth, and limits the size of implement a tractor can handle.

Deciding when and how much water to apply to a crop, based on soil moisture, crop water requirement and weather, so that water is used efficiently without stressing plants.

The total of all expenses incurred in raising a crop, including seed, fertiliser, labour, machinery, irrigation and interest, used to judge the profitability of a crop enterprise.

Gross return from an enterprise minus its variable costs; it shows the contribution of that enterprise to covering fixed costs and generating farm profit.

The ratio of total returns to total costs of an enterprise; a value above one indicates that returns exceed costs and the activity is profitable.

Non-formal education that carries research-based knowledge and skills to rural people through demonstrations, meetings and media, helping them solve their own farm and home problems.

A teaching method in which a new practice or technology is shown in practice on a farmer's field or in a village, so that people can see results before deciding to adopt it.

The decision by a farmer to use a recommended practice fully and continuously over time, following stages of awareness, interest, evaluation, trial and final acceptance.

Processing or improving a raw farm product, such as cleaning, grading, packaging or making flour or preserves, to raise its market value and shelf life.

The route a farm product follows from producer to final consumer, including intermediaries such as traders, wholesalers and retailers; shorter channels usually leave more margin with the farmer.

Identifying an opportunity, taking risk and organising land, labour, capital and technology to start and run an enterprise that produces goods or services for profit.

A voluntary organisation of members who pool resources for shared economic activity such as buying inputs, processing produce or marketing, with control shared among members.