WBBSE Notes For Class 8 General Science And Environment Chapter 8 Human Food Production

Chapter 8 Human Food Production Crop And Crop Diversity And Crop Production

All of us take food. Not only that, food is required by every living organism for their survival growth and development. Early human beings to meet their food requirements started hunting animals and collecting fruits, roots, and other parts of forest plants.

Among all the living organisms only green plants are autotrophs as they make their own food. On the other hand animals, as well as human beings are heterotrophs because they depend on plants and other animals for food.

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Food:

1. Foods are the edible substances which are used by the body for the growth, repair of body parts, body protection and to furnish energy.
2. Carbohydrates, Fat, Protein, minerals, vitamins, and water are the components of food.

Since primitive times after settling human beings have been doing farming and rearing animals to meet their food requirements. Man discovered the methods of growing food. This was the beginning of Agriculture.

Agriculture is connected with discovering new and improved varieties of crops i.e. rice, wheat pulses, and rearing of different animals such as fowl, sheep, goats, cows, buffalo, etc. to get more eggs, meat, and milk.

Agriculture :

1. Agriculture is a branch of applied science that deals with the mass production of plants and animals useful to human beings.
2. Agriculture also involves soil cultivation, breeding, and management of crops and domestic animals.

Crops:

Crops are the same type of plants grown in communities in a larger area. For example Paddy (rice), wheat, pulses, etc.

Crops are of various types :

Types of Crops	Example
1. Cereal	Paddy, Wheat, etc.
2. Roots and tubers	Potato, Ginger, etc.
3. Pulses	Musur, Gram, Pea, etc.
4. Edible oil	Mustard, Sunflower, etc.
5. Vegetables	Tomato, Cabbage, etc.
6. Fruits	Bananas, Grapes, Cucumber, etc.
7. Spice	Clove, Coriander, black paper, etc.
8. Medicinal	Aloe vera, Serpentine, Cincona
9. Flowers	Rose, Jasmine, Marigold (Gandha)
10. Fibrous	Jute, Cotton
11. Ornamental Plants	Cactus, Bougainvillaea etc.
12. Drink Producing Plants	Tea, Coffee
13. Sugar crop	Sugarcane

 

One of the important sister branches of Agriculture Is Horticulture* Horticulture Is the science of growing vegetables, fruits, ornamental plants, etc.

Chapter 8 Human Food Production Season Oriented Crops

In normal conditions, you will not see to grow watermelons in winter, oranges, and apples in summer. Growing of crops depends on several factors such as temperature, humidity, rainfall or water supply, quality of soil, etc. Some grow better In moderate temperatures, some are In low temperatures.

Crops are divided In two types on the basis of ‘ seasons—

1. Kharif Crops :

Kharif crops usually grow during June— July to September—October. High to moderate rainfall and temperature are needed for the production of Kharif crops, the production of these crops depends on the southwest monsoon. Growing and harvesting time respectively June-July and September-October. Examples of some kharif crops are paddy, maize, cotton, Jute, etc.

Starting time	Time of harvesting	Weather condition	Example of crops
June-July	September- October	moderate to high temperature and rainfall	Paddy, (Rice), Maize (Jowar) Cotton, Jute, etc.

 

2. Rabi Crops :

Rabi crops usually grow between October-November to March-April. Low to moderate temperature and comparatively less rainfall is suitable for the production of this type of crop. The beginning time is October – November and the harvesting time March-April. Rabi crop cultivation are not dependent on monsoon.

 

Examples of Rabi crops are wheat, barley, gram, pea, mustard, etc. Besides these two types of main crops, some crops are cultivated in between Rabi and Kharif during summer these are known as summer crops (During March to June), some pulses and rice, Maize are also grown during this season if the areas are well irrigated.

Rabi Crops :

Starting time	Time of harvesting	Weather Condition	Example of crop
October -November	March-April	low to moderate temperature and less rainfall	wheat, barley grams, pea, potato, mustard, etc.

 

Chapter 8 Human Food Production Crop Production

Farmers have to take on different activities for a certain period of time to produce crops. The steps of activities or agricultural practices are as follows :

1.  Preparation of soil of cultivable land.
2. Sowing of seeds.
3. Adding manure and fertilizers.
4. Irrigation.
5. Crop protection- from weeds, pests, and diseases.
6. Harvesting.
7. Storage.

1. Preparation Of Soil Of Cultivable Land:

Plants grow in soil. So before plantation or sowing seeds soil have to be prepared properly. Soil is one of the most important natural resources which support the growth of plants. Soil is a complex mixture of several components both of inorganic and organic.

The composition of soil differs from place to place. You have noticed that the soil of near the seashore and Sundarban area are different that of the hilly region of Bankura and Birbhum.

1. Water
2.  Air
3. Organic matter or humus (soil With more organic substances such as dead and decomposed organic substances of plants, animals, and micro-organisms.)
4. Living organisms such as microorganisms (bacteria, fungi, algae, etc.), helminths, earthworms, insects (ants, termites), etc.

Before showing seeds or plantation loosening of the soil is very much needed. Turning of the usually made by the help of hoe or plow or by a tractor. It makes the soil airier and water enters inside easily.

Earthworms, insects, lice, ants, termites, etc also make hole which tern the soil airier and nutrient-rich. Earthworm is known as the friend of the farmer, because they make hole in the soil to allow more air, losing the soil and enriching the soil dropping with nutrient mix excreta.

Beneficial microbes also add nutrients to the soil by decomposing organic substances present in the soil. Topsoil, the upper few centimeters of soil is nutrient rich. Turning of soil helps to get the plant its nutrient from the soil easily.

Chapter 8 Human Food Production Tools Of Ploughing

Turning of soil is the first stage of the cultivation process, we already understood the importance of turning of the soil. The process of turning the soil is known as ploughing.

Tools:

1. Plough — It is one of the oldest tool of ploughing and used in cultivation from ancient times. A wooden tool with a sharp blade at the end is usually pulled by animals.
2. Hoe-Hoe is another tool which is used for removing weeds and loosening the soil.
3. Cultivator– Presently for ploughing large agricultural land in a short time tractors are used, Cultivator is attached behind the tractor. For small agricultural land now a days power tiller is also used.

 

After ploughing a wooden or iron (Harrow or Leveller) is used to level the uneven agricultural land. It minimizes the soil erosion due to the action of water and air. Sometimes different organic fertilizers are mixed with the soil during the phase.

2. Sowing of seeds :

After the preparation of the field (soil) next step is showing of seeds. It is also a very important phase. Before showing the seeds it is important to verify whether the seeds are good quality or not-such as whether the see are healthy, drought or excess rain resistant and are free from any infection (fungus, bacteria, etc.) or suitable for the soil where it will be placed (sowing).

Nowadays with the advancement of science Agricultural Department recommend seeds suitable for the soil and its productivity.

Simple experiment

Chapter 8 Human Food Production Tools For Sowing Seeds

1. From the early ages, it was the general practice of farmers to sow seeds by hand.
2. Sometimes farmers use funnel-shaped object whose upper part is funnel-like and the lower end have two or three sharp channels and with an aperture. The sharp ends of the object pierce the ground. Then seeds slide down the funnel and pass through the sharp channels to the pit of the soil.
3. Sometimes farmers sow seeds in the furrow or channel created by plough by attaching a funnel and sharp channels.

Seed Drill :

Nowadays improved sowing tools are used such as seed drill to sow the seeds. Through this tool seeds can be sowed at the right distance and requisite depth. The advantage of this tool is that it covered the seed by soil as a result birds cannot get access of the seeds.

The use of this tool also save time and labor. Why the farmers sowing seeds at dusk? To keep the moisture of soil around the seed and to protect the seeds from birds. Recently some cases farmers use some chemical substances with the seed in the pit to reduce the chance of infection of seeds.

In case some crop and vegetable (paddy, chili, tomato, etc.) seeds are sowed in seedbed randomly. After the seedlings come out and grow up to a certain limit, suitable seedlings are taken from the seed bed and replanted these in the previously prepared field. Transplanted seedlings after settling in new place grow there and produce crops. In such cases production increases.

3. Adding manure and fertilizer:

Plants require some minerals for proper growth. The different minerals (elements) found in the soil are called nutrients. Some of these nutrients are needed in large amounts and some are needed in very small amounts. The nutrients are needed in large amounts and are essential for plant growth are called macronutrients or macroelements.

Macroelements or macronutrients are

1. Carbon (C)
2. Hydrogen (H)
3. Oxygen (0)
4. Nitrogen (N)
5. Phosphorus (P)
6. Potassium (K)
7. Calcium (Ca)
8. Magnesium (Mg) and
9. Sulphur (S).

The minerals or elements required by plants in a very small amounts (traces) are called micronutrients or microelements or trace elements.

Micronutrients or trace elements

1. Iron (Fe),
2. Copper (Cu),
3. Zinc (Zn)
4. Boron (B),
5. Molybdenum (Mo),
6. Chlorine (Cl) etc.

The deficiency of any of the macro and micronutrients in the soil reduces crop yield. Plants get most of the nutrients from soil. Although these nutrients are identified as elements but actually taken by plants as compounds.

1. Macronutrients/ Macroelements- C, H, 0, N, S, P, Mg, K, Ca
2. Microelements – Fe, Mo, Zn, Cl, B

Repeated use of the same piece of land for crop production creates a deficiency of soil nutrients. The crop yield becomes low. The deficiency of plant nutrients and organic matter in the soil is made up by adding manures and fertilizers to the soil of crop fields.

Chapter 8 Human Food Production Manure

Manure

Farmers have been using cow dung as manure to improve the fertility of the soil for a long time. Manure contains a mixture of various organic nutrients suitable for plant growth.

Manure are of organic substances obtained from the decomposition of animal wastes, dead plants, and animals by the action of microbes. Manures are natural fertilizers. Manure is not very rich in nutrients (such as N, P, K, etc.) but it is rich in organic matter.

Soil nutrients are of two types—

1.  Organic manure and
2.  Inorganic fertilizers.

1. Organic manure—

Organic manure is produced by the decomposition of animal wastes, dead plants, and animals. Farmers dump these types of waste products in a pit for a few days to a few months. By the action of microbes, these organic products turn into organic manure.

The problem with manure is that it acts slowly and occupies a lot of storage space and also take a long time to form Moreover, manure is not nutrient-specific. In the requirement of a particular nutrient, it is not effective. For this reason, chemical fertilizers which provide specific nutrients are also used in soil.

Compost Manure

It is prepared from straw, sewage waste, vegetable, and animal refuse weeds, fecal matter of animals, cow dung, etc. It is a biological process in which anaerobic and aerobic micro-organisms decompose organic matter.

Green manuring :

It is the practice of ploughing nodules bearing green leguminous plants into the soil for improving fertility. Mainly to increase soil nitrogen (N).

Fertilizer:

Fertilizers are inorganic chemicals synthesized in industries. They contain essential plant nutrients like nitrogen (N), phosphorous (P) or potassium (K). (= NPK)

These three important components are mixed in different proportions to produce NPK fertilizer. Fertilizers are available in the form of granules, water-soluble powders or solutions. Different kinds of fertilizers are available in the market.

Chapter 8 Human Food Production Three Major Types of Fertilizer

Fertilizer	Example
(1) Nitrogenous	Urea (an organic fertilizer), ammonium sulfate, ammonium nitrate, etc.
(2) Phosphatic	Superphosphate (Calcium hydrogen phosphate), Ammophos.
(3) Potassium	Potassium nitrate, potassium chloride, etc.
(4) NPK	Combine fertilizer of N, P, and K.

 

Experiment: Take three beakers filled up with the same type of soil.

 

Beaker No – 1-Soil + Add urea
Beaker No – 2-Soil + Organic manure cow-dung.
Beaker No – 3-Soil + without any manure or fertilizer.

Add an equal amount of water in these beakers and placed the same type of.3 seedlings in three beakers. Observe it for a few days (10 -12 days).

Note your observations – the growth of seedlings in three beakers.

Beaker No	Observation (Plant growth)	Remarks
1
2
3

 

Calculate the growth rate and draw a conclusion- showing the effect of manure, and fertilizer.

1.  Organic fertilizer- Urea
2. Inorganic fertilizer- ammonium sulfate

Chapter 8 Human Food Production Problems With Fertilizer Or Disadvantages Of Fertilizer Use

Farmers often use chemical fertilizers to yield more production (crop). The excessive and unwise use of chemical fertilizers change the nature of soil- making it either too acidic or too alkaline and use of this type of fertilizer also kill the beneficial microorganism of the soil. Ultimately the fertility of soil decreases.

Inorganic fertilizer when used unwisely or not applied without testing the nature of the soil it does more harm than good.

For example-

When inorganic fertilizer like sodium nitrate (NaN0₃) is used in the field nitrate part is used by the plant and the sodium part remains in the soil. Repeated use of this type of fertilizer increases the amount of sodium of the soil which after mixing with water makes the soil alkaline (for NaOH).

On the other hand, the ammonium part of fertilizer- Ammonium sulfate [(NH₄)₂S0₄] is used by plants, accumulated sulfate part in soil then combines with soil water-form (H₂S0₄). sulphuric acid which turns the soil acidic.

Moreover, excessive use of chemical fertilizers creates environmental hazards. These fertilizers finally reach the aquatic system (ponds, lakes, rivers, etc.) by rainfall, and irrigation making the water unfit for human consumption as well as destroying many aquatic life (fish and other aquatic animals and plants).

So presently effort has been taken to reduce the use of inorganic fertilizers and increase the use of organic manures. Now the question-Why the use of organic manure is better than inorganic fertilizers?

Chapter 8 Human Food Production Advantages Of Use Of Organic Manure

1.  It increases the water retention capacity of the soil.
2. It enriches the soil with nutrients.
3. The organic matters of manures provide food for the soil organisms (fungi, bacteria, etc.)
4.  Helps soil to become more aerated make the soil.
5.  More porous.
6.  It improves soil texture.

Fertilizers should be used only when they are required.

Chapter 8 Human Food Production Natural Treatment Of Soil

Several studies are been done how to retain and improve the natural condition of soil.

Use of biofertilzers –

Organisms which enrich the soil with nutrients are called biofertilizers. Biofertilizers are renewable and non-pollutant sources of plant nutrients such as nitrogen. Biofertilizers are used for specific crop plants such as pulses, legumes oil seeds, rice, etc. Biofertilizers make the soil porous and increase the air content of the soil.

Crop rotation-

Different plants use different types of nutrients. Particular soil loses essential plant nutrients when the same plants are cultivated repetitively in the same soil. Rotation of plants (crop) help to maintain the soil nutrients and able to restore the loss of nutrient because different type of plants use different, type of nutrients.

Crop rotation :

It is the practice of growing different crops in succession in the same field or soil.

Usually, leguminous plants (pulse-crop) are grown between two cereal crops (paddy, wheat, – maize, etc.). Cereal crops take away nitrogenous compounds from soil. The nitrogenous fixing bacteria. Rhizobium present in the nodules of leguminous plant (pulse crops) roots restores these compounds in the soil.

Rhizobium is a symbiotic bacteria (Rhizobium). These bacteria take nitrogen from the atmosphere and transfer it into nitrogenous compounds that plants can use. Some this use by the plant and remain mixed in the soil.

 The benefit of crop rotation

Crop rotation helps to maintain soil fertility, and moisture and control pests and diseases.

4. Irrigation :

Water is the most important natural resource. No organism can live without water.

Water is needed for the

1. Germination of seeds,
2. Growth of plants,
3. Transportation of foods, nutrients, and other substances,
4. Development of flowers, fruits, and seeds,’
5. Plants absorb different nutrients from the soil, through water,
6. The water content of soil is very important in cultivation, and maintaining soil humidity.
7. For good production of crops, a regular supply of water is very much needed the supply of
8. Water to the crop field at definite intervals is known as irrigation.

Chapter 8 Human Food Production Water Sources

Water Sources

Generally, water sources are rivers, canals, reservoirs, lakes, ponds, tanks, wells, and underground water extracted through pumps and tube wells. The main thing of irrigation is to supply water from the water sources to the crop fields through canals, pipes, etc.

Electricity or Diesel pumps usually use to lift groundwater and water from ponds tanks and water sources and supply the water to fields by pipes or canals. Sometimes solar energy or biogas is used instead of electricity or diesel.

During earlier days and in some remote places traditional methods are used. The traditional methods are cheaper but are less effective. In this process misuse of water happens.. Plant bodies contain nearly 90% water.

Chapter 8 Human Food Production Modern Method

To control the misuse of water during irrigation water is sprinkled on the crop plants in the agricultural field like a fountain. This method is known as the Sprinkler system.  Water is supplied near the roots of the crop plant in drop by drop with the help of a pipe. This method is known as the Drip system.

 

5. Crop protection :

During cultivation, crop plants face different types of hazards which hamper crop production. Production-hampering agents may be weeds, pests or disease-causing micro-organisms. These agents need to be controlled. Protection from weeds – Many unwanting plants grow along with cultivated crops. These unwanted plants are called weeds.

Weeds compete with crop plants for water, minerals, light, and space. Thus their growth in crop fields is very harmful for cultivated plants. They hamper production as well as the. quality of the crop. Weeds also harbour pests and spread crop pests and crop diseases.

Weeds also create problems in harvesting the crop. It is, therefore, essential to remove these weeds from time to time. The farmers use different methods to remove it.

Chapter 8 Human Food Production Methods Of Weed Control

1. Mechanical method :

The farmers remove the weeds by hand (uprooted). Sometimes they cut the weeds very near to the crop fields and in between the rows by Khurpi or harrow [a comb-like tool (instrument)] hand hoeing.

1. Small-sized unwanted plants which grow along with a cultivated crop in a crop field 1 V are called weeds.
2. ’Some common weeds are—Parthenium, Chenopodium, Amaranthus, short and long 1 grass, etc.
3. The process of removing the weeds from crop fields is called weeding.
4.  Ploughing helps in removing a large number of weeds because it uproots the weeds.

2. Chemical Methods :

Sometimes some chemicals are sprayed on weeds to destroy (kill) them. These are called weedicides or herbicides. (2, 4-D, Dalapon, Picloram)

3. Biological control of weeds :

Involves the deliberate use of insects or some other organisms which consume and specifically destroy the weed plants but not damage the crop. Some common weeds are Parthenium, Chenopodium, Amaranthus, grass, Convolvulus, and wild oat.

6. Protection from pests (Pest control)

Many insects (locusts, aphids, termites, mites bugs, weevils, beetles, etc.) rodents (rats), and birds feed on crops or damage crops. These are known as pests.

Pest:

1. An organism that harms the environment, food, health or properties of human beings is called a pest. Actually, those hamper the well-being of human is pests.
2.  In agriculture, any organism that damages crop plants is called a pest. e.g. aphid, rat, locust, etc.

The insect pests like locusts fly in hordes and cause severe damage to the crop field. They eat the leaves of the plants. Some stem borer (insects) grow (Majra poka—Tryporyzo) inside the stem, and termites feed on the roots and stem. Pests also spread many diseases of plants.

Many microbes such as bacteria, fungi, and viruses also spread many diseases and reduce crop production. Fungi (Phytophthora) cause late-blight disease of potato and rust diseases (by— Puccinia) in wheat. Bacteria cause wilt disease. Common Paddy Pest is yellow stem borer Majra.

Poka—Scirphaga is incredulous it is previously known as Tryporyza inertias. Green leaf hoppers is also a common pest that transmits viral disease.

Pest control

Chemical and biological methods are employed to control pests.

In the chemical method of controlling pests some pesticides (chemical mix with water or oil) are sprayed in the field by hand-operating machines or by power sprayers. Some commonly used pesticides are DDT (Dichloro diphenyl trichloroethene)

BHC (Benzene hexachloride or Gammexane) Malathion, zinc sulfide/zinc phosphide (use to control rats and other rodents, etc.

Different Types of Pesticides and Their Applications

1. Insecticides – to kill or control insects
2. Rodenticides- to kill or control rodents, (Rat)
3. Fungicides – to kill or control fungus
4. Nematicide – to kill or control nematodes (warm)
5. Weedicides – to kill or control weeds

Though use of chemical pesticides yield good and quick result initially but these have some nfler effects. Chemical pesticides are not environmentally friendly.

Chapter 8 Human Food Production Harmful Effects Of Chemical Pesticides

1. Most pesticides are not biodegradable (not break down naturally in nature) they remain in fields and the atmosphere causing environmental pollution.
2. Not only that the crop plant absorbs these and directly or indirectly passes to the animals including human beings (by fruits, vegetables, cereals, etc.), and accumulate inside the tissue and .causing ill-effect (diseases).
3. The pests can develop resistance against a specific chemical (pesticide). Therefore, the next use of that particular pesticides are less effective.
4. Chemical pesticides by irrigation and rainwater pass to the river, tank, pond, lake, and other water sources and cause water pollution.
5. Pesticides can damage the numbers or group representative of the food chain, (e.g. frog, snake, etc.)
6. Chemicals sometimes kill the beneficial microorganisms of soil and other animals of nature (like butterflies, Honey bees, earthworms, snakes, frogs, etc.)

To avoid the hazards of chemical pesticides biological control methods have been taken to control pests.

Biological Control method

In this method, one organism is used to control another one. Such as some birds, insects or other organisms are deliberately put into the field to kill the pests selectively. Ladybird beetles and some ant-like insects (Hymenopteran-Parasitoids insects) are used to kill the VVphids’one of the harmful pests of crops.

Some fungi, Protozoa, bacteria, and viruses are also used to control pests. Biological control is a slow method but it is highly specific and nonpolluting.

7. Harvesting :

After the maturation of food grains or crops Harvesting is done. Some crops are harvested by hand (usually vegetables). Sometimes some tools are used such as sickle to cut the crop plant very near to the ground level (crops like paddy, wheat, Bazar, mustard, etc.)

 

Threshing –

Threshing is a process where the edible part of the grain crops (such as paddy, wheat, mustard, etc.) are separated from the crop plants. Sometimes it is done by beating the harvested plant part against the ground or any hard substances sometimes cows are used to separate of grains from crop plants. Harvesting and threshing both can be done with the help of a machine known as a combine.

Winnowing :

Small farmers who have small cultivated land usually use this process. Usually, they take grains already been separated by threshing and drop it into the ground from a certain height in a wind-blowing area.

The chaffs fly away as they are light and grains fall below in the ground. Just below. Combine machines can serve all these three purposes harvesting, threshing, and winnowing.

8. Storage :

Most crops are harvested only once a year some time twice. Thus they are available in plenty during a selective time, (such as paddy during Nov – Dec). For getting seasonal foods regularly throughout the year food grains are stored in safe storage. Storage of food is a hard task. It involves a great range of activities and precautions.

The primary condition of storage of food grains it should be reasonably safe and prevent damage. For a long time storage measures should be taken to protect the food grains from insects, rats, and microbes (viruses, fungi, bacteria).

The fresh crop has more moisture before storage grains are dried under the sun before storage. Infestation of microbes (such as viruses, bacteria fungi) and insects can be resisted if the food products have less humidity.

Food materials can be stored usually in two ways depending upon whether they are dry (nonperishable) or spoil at room temperature (perishable). Dry or nonperishable food products such as cereals, pulses, flour, sugar, spices, nuts, etc. are stored in room temperature in suitable containers or bags. This mode of storage is called ‘ ‘dry storage’.

On the other hand, the food products such as fruits, vegetables, fish, meat, eggs, milk, etc. (perishable food material) are stored at a low temperature. This method of storage is called Cold storage. The farmers store grains in Jute bags (Basta) or metal containers.

For large-scale storage of grains (Dry storage), granaries or air-tight rooms or Silo are used. Grain Silos are steel-bodied cylindrical structures. They are constructed in such a way that provides for aeration, and temperature control protection from insects worms, rodents, birds, and other animals.

They have the facilities to spray pesticides, and fumigants,s and for inspection. Nowadays Nitrogen gas is continuously circulated through the granaries to prevent pests. Nowadays” liquid nitrogen is also used to preserve seeds (cryopreservation)

Chapter 8 Human Food Production Different Types Of Plant-Based Food Production

Paddy :

One of the most important principal food in the world is rice. Bice is the product of paddy. Paddy is one of the major crops of India as well as West Bengal. You can gather much information if you ask the people associated with cultivation-How many types of paddy are cultivated in India? What are their sowing and harvesting times in major paddy-producing states, different control methods of paddy pests, etc?

Major paddy-cultivating states of India

Paddy is cultivated in almost all the states of India. The major paddy-producing states are West Bengal, Uttar Pradesh, Andhra Pradesh, Odisha, Tamilnadu, and Punjab. Before going to different types of paddy, let’s see the nutritive value of rice –

Rice contains 79.1 % carbohydrates, 6% Protein, fat 1 – 2% of and another element of 04% including vitamins, minerals, etc. Rice also contains vitamin B complex. Oil is also produced from rice bran.

Chapter 8 Human Food Production Types Of Paddy

On the basis of season and method of cultivation, paddy are of three major types-

1. Aush or Autumn paddy
2. Arrian or Winter paddy
3.  Boro or Summer paddy.

work for students: 

Months of year	Name of the paddy	Now what type of paddy cultivation going on	Season of paddy

 

On the basis of productivity, paddy are of two types –

1. Less yielding. variety and
2. High-yielding variety.

Aush

Aush is generally sowed in the field after the Rabi crops and usually sowed directly in the Agricultural field. Aush paddy can grow more or less in all types of soil such as alluvial, loamy, and clayey. In some areas, Aush seeds are sowed in a prepared seed bed instead of direct showing in the field.

Aman

It is a monsoon crop. Cultivated during monsoon season such as during the rainy season. Aman paddy produces better result in clay soil, though this paddy is also cultivated in any other type of soil. The main paddy cultivation in our state (West Bengal) is Aman.

Our country have many varieties of Aman paddy. Different indigenous varieties are known by different names in different regions.

Good varieties of Aman paddy are –

1. Jhingasal
2. Bhashamanik
3. Roghusal
4. Basmoti
5. Patnai-23.

Aman paddy is cultivated in two phases – seedlings are prepared in seedbeds and these seedlings are then planted in the well-prepared agricultural field. Usually, seeds are to be treated properly before sowing them in the field.

Boro is a summer paddy after cutting the Aman paddy seed bed for Boro is prepared. Seedlings are transplanted later to the main cultivating land. Boro paddy is harvested in March – April. Boro paddy is mainly cultivated in the field where irrigation facilities are present. Some paddy grows faster, some medium, and some are slow growers.

On the basis of time duration or time is taken for maturity paddy are of three types-

1. Early duration varieties or Jaldi-mature very fast. Example -‘Ratna’ mature within 95¬115 days.
2. Medium duration varieties or Majhari -This type of paddy take moderate time to mature, for example – Jaya, Jayanti, etc. varieties mature within 115 135 days. –
3. Long-duration varieties or Nabi – These type of paddy takes a longer time to mature. For example-Pankaj, Masuri, Swama, etc. varieties take 140 -150 days to mature.

A comparative study of three types of major paddy – cultivating time, seedbed preparation, transplantation of seedlings, showing seeds, and harvesting time.

 

Chapter 8 Human Food Production Method Of Cultivation Of Paddy

 

 

 

Chapter 8 Human Food Production Mango

Most of you have seen mango. It is known as the king of fruits. It is a juicy fleshy fruit with a special odour of some varieties. Especially during summer if you go to a fruit market you will find different varieties of mango.

Try to make a list. (One example given).

Mango type	Growing time / Season	Photograph/characteristics
1. Himsagar	April-June	medium size, sweet juice.
2.
3.
4.

 

Distribution :

The original home of mango is India (indigenous to India). Later it spread to other countries like Srilanka, Myanmar, Malaysia, Indonesia, East Indian islands, etc. The scientific name of the Mango plant is Nanjifera Indica. Mango is found more or, less all over India. In West Bengal, the major mango-producing districts are Malda, Murshidabad arid Nadia.

 

 

Food value or Nutritional value of mango :

Mango contains carbohydrates, protein, fat, and minerals (Ca, P, Fe, etc.). It also contains vitamins A, B-complex, and C in good quantities. Mango is a yellow fruit, it contains Beta carotene, water, and also some fiber. Beta carotene helps to better eyesight.

Weather:

Though mango can grow up to a height of 1500 meters or more above sea level. But for its proper growth clear sky and an absence of snowfall and mists is needed. So their growth is high in plain land. Rainfall and mist damage mango buds.

Chapter 8 Human Food Production Type Of Soil Require For Mango Plant Growth

A mango tree can grow in different soil. But the most suitable type of soil for mango plant growth is the alluvial soil of the river basin and fertile loamy soil. Sandy and clay soil are not suitable for mango cultivation.

Chapter 8 Human Food Production Varieties Of Mango

Some varieties of mango usually grow in India are— Alfonso, Amrapali, Bombai, Dasheri, Dudhiya, Phazli, Himsagar, Langra, Mallika, Mulgoba, Neelam, Totapuri, Begumfuli, Chausa, Bearti, Golapkhash, Peyaraphuli, Jhumka-phase, etc.

Some mango have specific test and flavours. Some mango grows in large quantities. Although their products are varies in different parts and at different times.

Propagation-

Propagation of mango from seed is common practice. But seed c(pes not have all the original characteristics of the mango tree. Therefore, nowadays seedlings produced by grafting have been practiced. Seedling produced by this grafting process has all the original good qualities.

Grafting-

Grafting is a horticultural technique where tissues of plants are joined so as to continue their growth together. In grafting the upper part (known as ‘scion’) of one plant grows on the root system (known as ‘stock’) of another plant.’Scion and Stock’ The upper high-quality plant part (scion) attach with stock the lower part (stock) during grafting.

 

This grafting process of the mango plant is usually done in July – August. There are many types of grafting processes are used, such as veneer grafting, chip budding, stone grafting, etc.

Process:

1. Some part is cut from the seedling plant (stock) and the branch of the high-quality mango tree (scion).
2. Then these two portions are joined (cutting is done as such way that their shape compensates each other) – the part of (upper part) scion and the lower part (stock). The seedling is watered regularly until they joined completely.
3. After the joining of both plant parts, the upper part of the seedling (stock) and lower part of (scion) are cut off in 2 or 3 phases, (as per fig)
4. This plant are then kept for some days in shades then it is transplanted in the nursery.

Chapter 8 human Food Production Method Of Cultivation Of Mango

Chapter 8 Human Food Production Tea

Tea:

The World’s largest number of people have an experience of Tea. The term ‘Tea’ most probably comes from the Chinese word ‘Tey’. Tea is the dried leaf of a bush (Tea plant) plant. It contains theine and caffeine (a type of alkaloid) and when it is added to boiling water, with or without sugar or milk it gives a very cheap stimulating drink.

Thus it is the most important beverage crop of India. Tea-producing countries—World’s largest tea-producing countries are China, India, Srilanka, Kenya, and Indonesia. The tea plant (Camellia sinensis) is native to East Asia, the Indian subcontinent, and South East Asia.

 

 

But pow it is cultivated across the world in tropical and subtropical countries. In India Assam, West Bengal, Tamilnadu, Karnataka, and Kerala are the main tea-producing states. In West Bengal entire Tea is produced in three northern districts Darjeeling, Jalpaiguri, and Coochbehar (nearly 25%).

Most of the Tea plantations in India are found at elevations varying from 600 to 1800 meters above sea level, where rainfall is heavy but no water logging.

Soil type for tea—

Tea is cultivated in acidic humus-reached soil mainly in the slopes of the hills where rainfall is good but no water logging. Virgin forest soils rich in humus and iron content are good for Tea plantations. Different types of Tea are grown in India among them. Darjeeling Tea, Assam Tea, and Nilgiri Tea are famous.

Three types of Tea are commercially found in the market,

1. Black Tea,
2. Green Tea,
3. Oolong Tea.

Black Tea accounts for nearly 75% of world production. Tea bush is a tropical and sub-tropical plant and thrives well in hot and humid climates. The ideal temperature for its growth is 20° -30°C and temperatures below 10°C and above 35°C are not suitable for the plant.

Chapter 8 Human Food Production Nutritional Value Of Tea

Tea is an aromatic beverage. It is the most consumed beverage in the world. Tea has a variety of positive health benefits.

1. Tea contains caffeine which stimulates the body.
2. Tea contains flavonoids, vitamin B-complex, and volatile oils which are good for health.
3. Polyphenols present in Tea help to reduce the cholesterol level of the blood. It has antioxidant properties that can also help to prevent cancer, however, research is going on.
4. Pantothenic acid, theophylline and caffeine present in Tea stimulate the nerves and are good for heart.
5. The fluoride content in Tea leave prevents tooth decay.
6. Black Tea contains a good amount of vitamin B-complex and folic acid which are anti-ulcer and anti-carcinogenic in nature.
7. Green Tea contains vitamin K which prevents internal hemorrhages, rheumatic inflammation, and myocardial infarction.
8. 150 – 250 cm annual rainfall is helpful.
9. High humidity, heavy dew, and morning fog favor the rapid development of young leaves.

Humus and iron-containing forest soil is good for Tea plantations. A relatively large proportion of phosphorus and potassium in the soil gives special flavor to Tea as is the case in Darjeeling. Darjeeling Tea is famous in the world for its flavor.

Chapter 8 Human Food Production Types Of Tea Plant

Three major types of Tea plants are cultivated. These three under the genus Camellia are

1.  China-type – (C. sinensis sinensis) small-leaved plants.
2. Assam type (C. sinensis assamica) large-leaved plants. In 1840 tea seeds were imported from China and commercial tea plantations were set up in Brahmaputra valley (Assam).
   Later in 1859. Tea cultivation had been spread in lower Assam and Darjeeling and later in Nilgiri Hills in South India. Tarai along the foothills of the Himalayas and Himachal Pradesh.
3.  Cambodian hybrid type Camellia also have many other species which does not produce the Scientific name of the Tea plant is Camellia Tea.
   Propagation – Tea plants are propagated both from seeds and plant parts.
   From seeds – Growing Tea plants from seed is much slower than other propagation methods. First of all healthy, strong fresh seeds of good quality are selected.

 

Germination of seeds is done on the sand bed. Seeds can be germinated faster by placing them in a plastic bag and covered with sphagnum mass for moisture maintenance. Seeds germinate within a month or so. Germinated seeds are transferred to the nursery beds in polythene packets.

Nursery beds should have a water draining system and germinated seeds should also be kept in moist condition pots are to be kept in a warm location with bright indirect light. Seedlings become ready in 15 – 18 months for transplantation.

Vegetative Propagation

An alternative process to grow Tea plants is cutting or layering. For cutting an angle cut on the stem or branches (with node area) of the plant and dip it into the rooting hormone. Thus the branch are bended and placed in the soil. After the appearance of the root then cut it from the mother plant and plant it to another place.

In grafting 3-4 centimeters (cm) long branches are cut with leaf and a swollen dormant axillary bud and fixed with stock portion of other plant and are kept as in the previous process.

Chapter 8 Human Food Production Method Of Cultivation Of Tea Plant

Steps of Cultivation	Works done
1. Preparation of Jand	For the preparation field, old plants are first removed then fields are ploughed. The same grass or other plants are cultivated in the field for the source of different minerals. Organic manures and NPK type of inorganic fertilizers are also applied according to need. Humus content of the soil to be increased.
2. Transplantation of seedlings	Deep holes are made in the field one week of the plantation. These holes are filled with topsoils containing humus. Then 12 -18 months seedlings are transplanted. Wet leaves, straws, etc. are kept at the base of the transferred seedlings.
3. Additional arrangement	Tea plants are grown under shade in tropical and subtropical regions. Trees are provided shade and shade reduces the surrounding temperature by absorbing some part of solar radiation. Fallen leaves of shaded trees enrich the amount of humus in the soil.
4. Weed control	Weedicides are sprayed to control the mono and dicotyledonous weeds.
5. Application of fertilizers	Urea, ammonium-sulfate, ammonium nitrate, calcium, and phosphate-containing fertilizers are used to maintain the minerals balance mainly for nitrogen.
6. Irrigation	During less rainfall or dry season (October – February) generally, the sprinkler method of irrigation is practiced.
7. Harvesting	The tender part of plant branches like 2 – 3 leaves and one bud are plucked. Quality of production very much depends on the plucking of Tea leaves. 35 – 40 rounds of plucking in a year is general practice in commercial Tea plants.
8. Tea Manufacturing	Plucked parts after drying pass through many steps to become consumable parts. Different machinery are used in this process.
9. Tea tasting	Experience Tea-Taster are used for their process. They test the color, and flavor before marketing.

 

Different Types Of Animal Based Food Production

We have learned that plants are the major source of our food. From animal sources, we also get food items. We get eggs, honey, milk, meat, fish, etc. from animals. These items give us mainly proteins, fat (lipid), vitamins, and minerals. We have to take care to improve animal food productivity.

Animal Husbandry is a branch of agriculture that deals with the breeding, feeding, and care of domestic animals which is the main source of food products.

Animal Husbandry:

The branch of agriculture deals with the breeding, feeding, and carrying of domestic animals.

Chapter 8 Human Food Production Honey Bee

Honey Bee

Most probably all of us have get the test of honey. Many of you have seen honeybee. Some of you may have experience of honey string. Honey-bee forms their nest known as beehives in the branches of trees, corners of houses, bushes or in other places.

We get honey and wax from honey-bee. These two are extracted from beehives. Besides the beehives in the branches of trees, corners of houses etc. artificial beekeeping and beehive are also made. The scientific method of beekeeping is known as Apiculture.

 

 

Types of Honey-bees – Honey-bees are of four types—

1. Rock bee (Apis dorsata) —Largest Indian variety, builds large Comb.
2. Little bee (Apis florea)—Small-sized honey¬bee builds small comb.
3. Indian bee (Apis indico)—Common Indian bee of plains and forests.
4.  European bee (Apis mellifica)—Common bee of Europe smaller in size.

 

 

Honeybee is a social animal (Insect). They have a well-organized society with a division of labor (specific job).

1. Honey-bee is an Insect under Phylum Arthropoda.
2. The scientific name of the common honey-bee is Apis indigo

Construction of beehive and Production of honey 

Worker honey-bees construct the bee hive with the wax present in the wax gland in their abdomen. Numerous hexagonal chambers known as cells are present in a beehive. The cells of the comb are of various types ‘storage cells/ brood cells’,’ queen chamber’ etc.

Chapter 8 Human Food Production Role Of Worker Bee

Formation of a honeycomb or hive, worker bees collect nectar and pollen from flowers. They store the nectar and pollen in their honey sac of their own body. In a honey sac nectar mixes with saliva, to form honey. Worker bee vomits this mixture in the honey chamber and fan it with their wings. As a result, water is vaporized and produces honey.

 

The life cycle of honey bee

It is necessary to know the habit and life history of honeybees. Artificial bee culture needs all these. In the life cycle of a honeybee has 4 stages.

Egg→ Larva→ Pupa→ Adult

During the first 2-3 days all larvae are fed on a special food “Royal Jelly” secreted by the pharyngeal glands of the young workers. After this important food “Bee bread” (mixture of honey and pollen .grain) is given to the larva. Queen-forming larvae are fed on royal jelly for full larval life.

 

Honey :

Honey is a sweet, viscous fluid obtained from a honeycomb prepared by a honeybee. Honey is a mixture of nectar pollen and the saliva of a honey bee.

Chapter 8 Human Food Production Composition Of Honey

Honey is composed of water, sugar (levulose, sucrose, dextrin, dextrose) minerals (like calcium, iron, phosphates, and manganese) vitamins B-complex, A, and C.

1. Honey is an antiseptic and contains formic acid which acts as a. preservative.
2. The color, flavor, and odour of honey usually depend on the flowers from which nectar is gathered.
3.  Honey is an energy-rich food and easily digestible.

Artificial beekeeping :

The amount of honey from beehives of wild honeybees are very little and are not regularly available. To overcome these difficulties artificial beekeeping has been introduced. The scientific method of beekeeping has been developed after extensive studies of bee behavior. A rearing place for honey-bees be it natural or artificial is termed as apiary.

Chapter 8 Human Food Production Types Of Rearing Of Honey-Bees

1. Indigenous method –

Beehives in natural conditions such as in the branches of trees, on the wall or on cornices of roofs, are found out. Sometimes wooden boxes, pitchers, (earthen vessels) are. placed along the route of honey-bees movement. Honeybees may construct beehives there.

Later the honey-bees of this comb are driven put from the hives by using smoke, fire, water or fumes. Beehives are collected after honey-bee living the comb and honey is extracted from the hives.

2. Modern method –

In this method, the artificial beehive is constructed based on natural beehives. In this device chamber for rearing the young ones is placed at the bottom and the honey chamber is located at the top. One queen and some worker honeybees are collected and are placed in the artificial beehive.

It is seen that within few days some more honey-bee have come and joined with the team of honey-bee. Within a short time lots of honey bees are produced from the eggs laid by the queen. Worker honey bees collect nectar from nearby plants.

For this reason near the apiary, there should be some plants like mango, Jamun, lemon, guava and some different type of flowering plants. A special type of honey extractor are used for extracting pure honey from the artificial beehive.

Bee wax:

Beewax is secreted from wax gland of worker bee. They use it in the construction of hives. This is used by human being for several purpose like manufacturing of cosmetic goods, cold creams, shaving creams, candles, lipsticks, lubricants, etc.

Chapter 8 Human Food Production Fish And Fisheries

Fish is a valuable and easily accessible source of food, rich in protein content. Fish provides us with nutritious food, oil, fertilizers, and many other useful products. The fishery is the scientific culture of fish and other edible aquatic animals such as prawns, crabs/snails, mussels, etc.

 

Pisciculture is the culture of fish:

Chapter 8 Human Food Production Type Of Fishery

 

Fishes are cultured in inland water reserves mainly in ponds, Canals, Paris, etc. Actually, fish are only captured from other inland sources like rivers, lakes, etc., and also from marine sources.

On the basis of the management of fish production fish can be of two types

 

 

In the water reserves of inland like ponds, bhari, canals, and shallow water mainly fresh water and brackish water fishes are reared.

Pisciculture in freshwater-

Three major crops like Catla, Rohu, and Mrigal are indigenous to our country and enjoy much popularity in our markets under proper cultural conditions they grow well.

Exotic carp (foreign carp which cope up with our environment and grow) like Grass carp, Silver carp, and Cyprinus carp (American Rohu) were introduced during the post-independence period in the country.

 

 

Carp

Carps are freshwater bony fishes covered by large scales, absence of scales on triangular head, accessary respiratory organ, and teeth in the jaw but have a swim bladder. example Catla, Rohu, Bata, etc.

Aquaculture: Using various types of water resources the production of useful aquatic plants and animals like prawns, fish, lobsters, crabs, mollusks, etc. are called aquaculture.

Pisciculture – The production and management offish is called pisciculture.

Chapter 8 Human Food Production Stages Of Fish Culture

1. Collection of eggs and spawns :

During monsoon months (June to August) when the rivers are overflooded the fish migrate to adjoining shallow water lands. (This is also the breeding season of fish). These submerged shallow areas act as breeding grounds for the carp. The eggs are collected 12 -14 hours after fertilization.

Fertilization is a process of the unification of sperm and ovum (egg). Fertilization of fish is external and occurs outside the body. Instead of collecting eggs from the breeding ground egg are allowed to hatch in hatching pits. After hatching fries (spawns) may directly be collected from the breeding ground by specially made frets. Sometimes fertilized eggs are also collected and rear them in a hatching pit.

Artificial method of breeding or induced breeding :

Major carp do not breed in tanks, ponds or any other short confined water. To overcome this both male and female major carp are injected with pituitary extracts injection and are forced to release sperms and ovum (eggs) in the water where fertilization occurs. This process is called induced breeding.

Induced breeding –

Induced breeding (= hypohydration) helps to get sperm as required, minimize the carrying cost, and to get pure fertilized eggs of a particular type.

 

 

In Induced breeding of carp –

Pituitary glands of fishes are collected and after some processing pituitary injection is made. Two male and female mature fishes are selected for this purpose. Both of them are injected during this process. After some time both males and females release sperm and ovuk respectively.

Development of Adult fishes from spawns

Fertilized eggs collected by the fish farmers are reared in a small ponds to produce spawns. This pond is known as a hatchery. The spawns then are reared in different ponds or tanks one after one to produce adult carp.

 

 

Chapter 8 Human Food Production Composite Fish Culture

 

For better results and full utilization of different food levels of ponds both indigenous (Rohu, Catla, and Mrigal) and exotic fishes (such as Grass carp, Silver carp, and Cyprinus carp) are cultured together in the same tank. This combined culture is known as Composite mixed fish culture or Polyculture.

 

The culture of major indigenous carp like Catla, Rohu, and Mrigal is known as Composite fish culture. Fish used in this system include Catla and Silver carp which are surface feeders Rohu and column grass carp are feeders and Mrigal and common carp which are bottom feeders.

Composite fish culture :

Fish		a layer of food collection In water
Indigenous	exotic	upper layer
1. Catla	Silver carp
2. Rohu	Grass carp	middle layer
3. Mrigal	Americal carp or common carp	lower layer

 

Importance of composite fish culture :

1.  Production of fish increases many times than normal.
2. Full utilization of pond food products occurs.

Sewage-fed fish culture

Sewage water is generally black colour and mixed with waste products of houses, factories, and municipalities excreta and urine also remain mixed with this water. Various organic and inorganic substances are present as solids in sewage. An inorganic substance is present in the sewage water as fertilizer.

As a result phosphorus and nitrogen increase in water. These help the growth of phyto¬planktons. With the production of large quantities of lshinB phytoplankton, zoo-planktons, and other insects are also increased in number. Fishes use these phyto and zoo planktons and other insects as food.

So there is no need to supply supplementary food from outside. However, it should be kept in mind that using untreated sewage in culture tanks or ponds harms the fish. Prior treatment of sewage is needed before mixing with water in cultural ponds. Sewage is used in fish culture in East Kolkata Bharies.

Food value of fish :

Fishes are protein-rich food with essential amino acids, fatty acids, and various minerals, such as Ca, P, Na, K, Mg, S, etc., and some vitamins like vitamin A, D, C, and B- complex.

Chapter 8 Human Food Production Poultry

Poultry provides the best source of animal protein and fats. The practice of keeping and breeding of the birds like hens, ducks, turkeys, and geese is called poultry farming. In India chicken (domestic fowl) is the most favorite domestic poultry bird. We get major quantities of eggs from poultry birds.

Classification of Fowls (on the basis of usefulness)

The poultry industry has improved a lot in the last two decades. A huge increase in egg production in India is called the silver revolution.

Fowls are of two types on the basis of weight-

Fowls lay eggs but not all type of fowls incubate their eggs. These are of two types.

Chapter 8 Human Food Production Rearing Of Fowls

The practice of poultry farming needs good care for food, shelter, and disease control of fowls. Basically, two systems are commonly followed in our country, rearing fowls in battery cage / or cage systems and the Deep litter method.

Battery cages are the predominant form of housing for laying hens. In this method, the separate cage is allowed to each fowl. Fowl can easily sit or stand in the limited space of a cage. Many such cages are arranged side by side.

The floor of the cage is sloped as soon as fowl lays an egg, it is deposited in the groove protruding (outer projection.) from the cage. Food and water containers are attached outside the cage. The container for collecting the excretion are located below the cage.

Space is limited inside the cage the fowls get little opportunity to move their body. As a result, most of their energy came from food are used in bodybuilding and the production of eggs.

Chapter 8 Human Food Production Deep Litter Method

The deep litter method is one sustainable method of managing chicken litter in the chicken coop that many small poultry owner use. Deep litter system based on the repeated spreading of straw or sawdust or both and some other materials in indoor booths.

An initial layer of litter is spread for the animals to use for bedding material and to defecate in and as the litter is soiled new layers of litter are continuously added by the farmer.

In this process, a greater number of birds are reared per limited of area.

1.  It helps in the production of clean eggs and a comparatively more number of eggs.
2.  Feed efficiency and egg weight were better in caged birds.
3. This system is economical hygienic comfortable and safe to birds.

Litter is a bed made on a clean floor for the animal with small pieces of straw, sawdust, dry leaves, paddy, cotton seeds bran of barley, maize, mango peels, etc. Straw and other substances spread over sawdust and a thick bend of 10 -15 centimeters are made.

As the Fowls begin to inhabit the excreta of fowl mixes with the litter then new 5 cm litter layer form over the old one as a result 15 – 20 cm permanent litter is made. The litter bed containing room should be airy and be well lighted. The beneficial microbes and nematodes of litter make a healthy environment.

Food and water are placed outside the wall of the deep litter room in such a way that the fowl can easily get their food and drinks through the bars. A nest is placed in the wall of the room where the fowl go and lay eggs.

Through the deep litter method, farmers get the following benefits –

1. It does not take a lot of time to manage.
2.  It ends up in compost manure the high nitrogen manure is called ‘green’.

Chapter 8 Human Food Production Nutritional Value Of Eggs

Eggs and meat contain high-quality protein and with all nine essential amino acids. Eggs are an excellent source of choline, calcium, and selenium and a good source of vitamin A, vitamin D, vitamin B₁₂, Phosphorus, and riboflavin.

Both egg and meat contain a good quantity of minerals. An egg and meat contain nearly the same amount of iron (Fe), however, the iron in meat can be better absorbed by the body than the egg. This is because that the phosphate in the egg yolk will combine with the iron affecting the absorption of iron. Meat contains more potassium but less sodium than the egg.

Poultry disease :

Poultry birds suffer from various disease-causing agents such as—viruses (Fowl pox, Ranikhet), bacteria (Tuberculosis, Cholera, Diarrhoea), fungi (Aspergillosis), parasites (worms, mites, etc.) They also suffer from nutritional deficiency diseases.

Broiler — Broiler is a hybrid fowl. They are used for meat only. They are the product of the mating of male Cornish variety of fowl with female white Plymouth variety.

Male Cornish + Female Plymouth = Broiler

They grow very fast. They reach marketable size within 5-7 weeks whereas others take 12-16 weeks.