NSSCO Agricultural Science 6115 key terms

Farming that meets present food and fibre needs while conserving soil, water, biodiversity and livelihoods so that future generations can farm productively. It balances profit, environmental care and social fairness.

A system where a household grows and rears mostly to feed itself, selling only small surpluses. Inputs are low, labour is family-based, and production is aimed at household food security rather than profit.

Production aimed mainly at sale, using purchased inputs, hired labour and larger areas or herds to earn profit. Decisions respond to market prices, credit and contracts rather than household needs alone.

A system combining crop growing with livestock rearing on the same holding, so that manure feeds the soil and crop residues feed animals. Spreading labour and income reduces risk from a single enterprise failing.

Growing one crop species repeatedly on the same land. It simplifies management and machinery use but encourages build-up of pests and diseases, depletes specific nutrients and raises erosion risk.

A planned sequence of different crops on the same field over successive seasons. Alternating deep and shallow roots, legumes and cereals interrupts pest cycles, improves soil structure and balances nutrient use.

The vertical arrangement of soil layers, called horizons, from the surface litter down to parent rock. Each horizon differs in colour, texture and organic matter, and the profile shows how a soil formed.

The relative proportions of sand, silt and clay particles in a soil. Texture governs water-holding capacity, drainage, aeration and workability, and it cannot be changed easily by the farmer.

The way soil particles group into crumbs and aggregates, creating pore spaces. Good structure allows air, roots and water to move freely; it is damaged by compaction, over-cultivation and loss of organic matter.

A measure of how acidic or alkaline the soil solution is, on a scale from 0 to 14 with 7 neutral. Most crops grow best between pH 5.5 and 7.5 because nutrient availability is greatest there.

The capacity of a soil to supply nutrients in available forms, together with suitable water, air and root conditions, for healthy plant growth. It is maintained by organic matter, fertiliser and good cropping practice.

Dead plant and animal material in various stages of decay within the soil. It holds water and nutrients, feeds soil organisms, improves structure and darkens the soil, and is the mainstay of soil fertility.

The detachment and removal of topsoil by wind or water. It strips the nutrient-rich layer, reduces yields and silts waterways, and is worsened by bare ground, steep slopes and poor tillage.

Practices that protect soil from erosion and fertility loss, such as contour ploughing, terracing, cover crops, mulching and windbreaks. The aim is to keep topsoil, water and nutrients on the field.

Ploughing and planting along lines of equal elevation across a slope rather than up and down it. Each furrow traps runoff and slows water, reducing sheet and rill erosion on sloping land.

Spreading a layer of dry grass, straw, leaves or plastic over the soil surface. It reduces evaporation, suppresses weeds, cushions raindrop impact and adds organic matter as it decomposes.

The conversion of atmospheric nitrogen gas into forms plants can use. Legumes do this through bacteria in root nodules, and it is the reason legumes are included in rotations and pastures.

Applying ground limestone or dolomite to raise soil pH and supply calcium or magnesium. It corrects acidity, improves nutrient availability and benefits sensitive crops, but over-liming can lock up micronutrients.

A decision-making approach that combines resistant varieties, cultivation, biological control, monitoring and, only when thresholds are exceeded, careful pesticide use. It reduces costs, resistance and harm to beneficial organisms.

The pest population level at which the cost of control equals the value of crop loss avoided. Control is justified only above this level, so spraying is not triggered by pest presence alone.

Moving seedlings from a nursery bed into the main field once they are strong enough. It allows careful spacing, selection of healthy plants and earlier nursery protection, but seedlings suffer transplant shock if mishandled.

The distance left between plants and between rows when sowing or transplanting. Correct spacing balances competition for light, water and nutrients against the number of plants per hectare.

The amount of harvestable product obtained per unit area, herd or animal, usually expressed in kilograms per hectare, tonnes per hectare or litres per cow. It measures how productive an enterprise is.

A hoofed animal with a multi-chambered stomach and rumen microbes able to digest fibrous forage. Cattle, sheep and goats are ruminants, so they convert grass and crop residues into meat and milk.

Fibrous feedstuff such as pasture, hay, silage or crop residues, high in fibre and low in energy per kilogram. Ruminants need roughage to keep the rumen working and maintain normal digestion.

A feed low in fibre and rich in energy or protein, such as grain, oilseed cake or milled by-products. Concentrates supplement roughage for high-producing animals but are costly and must be introduced gradually.

The kilograms of feed needed to produce one kilogram of liveweight gain or milk. A lower ratio means more efficient feed use, so it is a key measure of profitability in livestock enterprises.

The maximum number of animals a pasture or grazing area can support over a season without degrading the vegetation and soil. It depends on rainfall, forage growth and grazing management.

Moving a herd through a series of paddocks so that each rests and regrows before being grazed again. It prevents selective overgrazing, spreads manure and improves pasture persistence.

Grazing so heavily or repeatedly that plants cannot recover, leaving bare soil, weakened pasture and invasion by unpalatable species. It leads to erosion, lower carrying capacity and long-term land degradation.

Forage preserved by controlled fermentation in an airtight pit, bunker or bale. Sugars are converted to acids that lower pH and prevent spoilage, allowing surplus green feed to be stored for dry seasons.

Grass or legume forage cut and dried to a low moisture content before baling for storage. Drying rather than fermentation preserves it, and bales must stay dry to avoid mould and spoilage.

Powered equipment such as tractors, ploughs, planters, sprayers and harvesters used to carry out farm operations. Matching implement size to tractor power and field size determines efficiency and cost of use.

A self-propelled vehicle providing drawbar power and hydraulic or power take-off drive for implements. Choosing the right horsepower and wheel configuration affects fuel use, soil compaction and work rate.

Mechanical disturbance of soil by ploughing, harrowing or cultivating to prepare a seedbed and control weeds. Excessive tillage destroys structure, buries residues and increases erosion and moisture loss.

Pressing soil particles together so pore space is lost, usually by heavy machinery or hooves on wet ground. Roots, water and air cannot move freely, causing stunted growth and runoff.

Enterprise gross income minus variable costs such as seed, fertiliser, feed and casual labour. It shows the return from a single enterprise before fixed costs and helps compare what is worth producing.

An expense that must be paid whether or not anything is produced, such as land rent, insurance, permanent labour or depreciation. Fixed costs are spread over the whole farm rather than one enterprise.

A cost that changes directly with the level of production, such as seed, fertiliser, fuel, feed and casual wages. Variable costs are deducted from enterprise income to calculate the gross margin.

Processing or presenting a raw farm product so it is worth more, for example milling grain, drying fruit, pasteurising milk or packaging. It raises income and shelf life but needs capital, skills and reliable demand.

The sequence of steps a product passes through from producer to consumer, including transport, storage, processing, wholesaling and retailing. Each link adds cost and margin, so chain efficiency affects farm prices.

A business owned and democratically controlled by its members, often farmers, who pool resources for buying inputs, processing or marketing. Cooperatives improve bargaining power and access to markets and credit.

A pest control strategy that combines resistant varieties, cultivation, biological control, monitoring and, only when thresholds are exceeded, careful pesticide use. It reduces costs, resistance and harm to beneficial organisms.

Using living organisms such as predators, parasites, pathogens or grazing animals to suppress pests. It offers lasting, low-cost control but requires careful introduction and protection of the beneficial species.

The inherited ability of a pest population to survive doses of a pesticide that once killed it, arising from repeated selection. Rotating chemical groups and using non-chemical methods slow its development.

The variety of living organisms within an area, from soil microbes to crops, pollinators and predators. High biodiversity supports pest control, pollination and soil health, making farming systems more resilient.

Deliberately growing trees or shrubs together with crops or livestock on the same land. It provides shade, fodder, fruit, firewood and wind protection while reducing erosion and improving soil.

A row or belt of trees or shrubs planted across the prevailing wind to shelter fields or homesteads. It reduces wind speed, protects soil and crops from damage and lowers evaporation.

Using GPS, sensors, drones and variable-rate equipment to apply water, fertiliser and pesticides only where and when needed. It cuts waste and input costs but requires capital, data skills and reliable technology.

Collecting information about crops, soil or land from satellites or aircraft, often as images of reflected light. It helps detect drought stress, pest outbreaks and land-use change over large areas.

Clothing and equipment worn to reduce exposure to farm hazards, including gloves, boots, overalls, goggles and respirators. It is the last line of defence and must be suited to the task and kept clean.

Safe practice when storing, mixing, applying and disposing of crop protection chemicals, following label instructions and wearing protective gear. Poor handling risks poisoning of workers, animals and waterways.

The minimum time that must pass between applying a pesticide or veterinary drug and harvesting produce or selling milk or meat. It protects consumers from harmful residues and must be strictly observed.

The amount of water a soil can retain against drainage, largely determined by texture, organic matter and structure. Higher capacity supports crops through dry spells but can waterlog heavy soils.

The number of animals kept on a given area of land over a stated period, often expressed as livestock units per hectare. It must be matched to carrying capacity to avoid pasture and soil damage.