Occupation, Business and Technology 7

Lesson

7

Methods of Packing and Transportation
of Fruits

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to describe the methods of packing and transportation of fruits.

Pre-reading Activity
Have you seen different methods of packing fruits in the market or
village? Share your knowledge.

Terms & Terminologies

consume : use of something

earnings : the money you earn for the work that you do or profit

from business

transportation : the system of buses, trains, trucks, airplanes, etc. provided

for people to travel or to send from one place to another

tractor : a powerful vehicle with two large and two smaller

wheels, used especially for pulling farm machinery

damage : physical harm caused to sth which makes it less

attractive, useful or valuable

A. Introduction

Cultivation of fruits has become a good profession of many people. The
farmers have changed their living
standard by earning lots of profit from
fruits. Fruits are cultivated not only
to consume at home but also to sell
in the market. For this, packaging and
transportation are done. Knowledge
of packing and transportation helps in
good packing and safe transportation.

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B. Things to be Considered
The following things should be considered while packing and transporting

fruits:
• The collection of fruits should

be in appropriate time.
• The fruits should be collected

carefully when they are ripe
properly.
• The collected fruits should be
cleaned and wiped properly
before packing.
• Some fruits like apples,
mangoes and pear should be wrapped with wrapping paper before
packing.
• Hay should be kept in the box of wood, packing box, or paper box
making a layer.
• Local materials such as straw, grass, leaves, babiyo, dry grass, etc.
can be used for packing fruits.
• After packing fruits properly, they can be carried to market place keeping
in doko, sack, thunse, soli where there is no transportation facility.
• The fruits can be carried by using vehicles where transportation is
available.
• The fruits should be loaded properly on the truck, bus, bullock-cart,
tractors, and rickshaw.
• Loading and unloading of fruits packages should be done very carefully.
• The fruits should not be pressed by heavy items, otherwise they can be
crushed and damaged.

Activity and Exercise

1. What do you mean by packing of fruits? Discuss in the class.
2. What precautions should be taken while packing and transporting fruits?

Discuss and write.

Project Work

Visit the fruit market and observe the packing of fruits and prepare a file of
the methods.

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Lesson

8

Identification of Diseases and Insects
of Fruits and Traditional Methods of

Prevention

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to identify different diseases of fruits.

Pre-reading Activity

What types of problems do you find while buying and eating fruits?
Discuss.

Terms & Terminologies

prevention : the act of stopping something bad from happening

frustration : disturbance, hopelessness, irritation

disappointment : dissatisfaction and distress

undertake : carry out, accept, assume

inspection : examination, check

aphid : a very small insect that is harmful to plants. There
are several types of aphid, including, for example,
greenfly

fungal : of or caused by fungus/a fungal infection

fungus : any plant without leaves, flowers or green colouring,
usually growing on other plants or on decaying
matter. Mushrooms and mildew are both fungi.

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A. Introduction

Insects, fungi, diseases are sources of frustration and disappointment for
fruit farmers or who grow fruits. Sometimes, farmers suffer a heavy loss
due to insects and diseases. So, timely inspection and prevention should
be undertaken.

For example; phadke kira, flies, mill bug, kotre rog, fungi, etc. can damage
the fruits.

B. Description of Some Diseases

i. Aphids

Aphids are common diseases that damage fruit trees. Large populations
suck vital juices from plant fruits and stems of apple, plum, pear and
quince trees, causing leaf drop and stem die down. Leaves also appear
yellow, pale, twisted or dripping a honeydew-like brown substance
emitted by the pests. For biological control, introduce natural predators
such as ladybirds or lacewings that feed on these pests, or spray
infected areas with Neem's oil or insecticidal soap.

ii. Borers

The apple tree borer is common disease that damages apple, citrus,
pear and some shade trees. Peach tree borers damage trunks of
nectarine, cherry, peach and plum trees. Borers are the larvae of
moths and beetles that feed on wood instead of foliage fruits or
juice. Although trees weakened by drought, injury or disease are
more susceptible to damage by borers, these pests attack woody

parts of healthy and vigorous trees as well.

iii. Fungal Diseases in Fruits

Fruit trees are susceptible to a variety of fungal diseases. They
include sooty mold, greasy spot and root rot. Sooty mold occurs on
the honeydew excretion of fruit-tree insects that serves as the most
suitable medium for airborne sooty mold spores. The spores germinate

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into black strands that cover sections of the tree and inhibit it from
producing food. Greasy spot resembles brownish-yellow blisters on
the lower surface of leaves and fruit and is controlled through copper
fungicides. Brown rot is caused by a soil-borne fungus that damages
the trunk of the fruit tree and even fruit in extreme conditions.

iv. Bacterial Diseases in Fruits

Citrus trees are susceptible to the citrus canker, a contagious
bacterial disease that produces halo-like marks on the leaves, fruits
and twigs of infected trees and causes premature leaf and fruit drop.
Prevent the disease by spraying the tree with a copper fungicide
and immediately cut infected areas.

C. Methods of Prevention and Treatment
The following things should be done to prevent diseases and insects.
• Fruits should be inspected regularly.
• The diseases and insects should be controlled in the primary stages,

otherwise they can damage more.
• The infected parts, fruits, leaves, twigs, branches should be

separated and destroyed.
• Farmers should consult the JT of agriculture.
• The fruit field should be cleaned regularly because most insects

occur due to lack of cleanliness.
• The shelter weeds, trees, parts, grass should be destroyed.
• Proper irrigation should be done.
• Locally available things can be used to destroy insects and diseases

like urine, soap-water, neem’s liquid, titepati, tobacco liquid.

Activity and Exercise

1. Write a short note on the fungal disease in fruits.
2. How do bacteria damage fruits?
3. Discuss in class and write about the identification of different diseases and

insects of fruits. Also, write about the preventative methods of these diseases.

Project Work
Visit the farmers and their field and prepare a report on different diseases that
attack their fruits.

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Points to Remember

Lesson-1 Nursery of the Fruits
m Fruit seedlings are grown in the nursery.
m Properly grown seedlings and seeds give good production.
m While preparing fruit bed for nursery, the site should be free from

shade, too much cold, bricks, pieces of glass, iron, etc.
m The soil should be loamy and the seeds should not be pressed hard

after sowing them.
m There should be passage between the beds.

Lesson-2 Identification of Local and Advanced Types of Fruits
m Fruits are protecting foods that protect us from different diseases.
m There are local and advanced types of fruits.
m Local fruits are those which are growing for a long time.
m Advanced fruits are thoses which are developed by the people by

using modern technology such as hybrid system.

Lesson-3 Method of Harvesting Fruits and Its Time
m Proper harvesting of fruits helps to keep them safe for a long time

as well as save them from being wasted.
m Fruits are harvested when they are well ripened. The following

methods are applied to know whether they have ripened or not.
m Soft, change of color, taste, etc.
m While harvesting fruits safety measures and precautions should be

applied.

Lesson-4 Methods of Preservation of Fruits
m All the produced fruits cannot be consumed at a time.
m Fruits can be preserved for future or long time by
m storing in a cold store,
m keeping in an air tight box,
m by drying,
m by making juice, jelly or jam, or making pickle.

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Lesson-5 Methods of Harvesting Fruits and Tools for It
m The ripened fruits should be harvested properly so that they can be

kept for a long time.
m We can harvest ripe fruits by using a net, by using bamboo basket, by

carrying a bag, by using a ladder, or by using a hook.

Lesson-6 Traditional Methods of Storing Fruits
m Farmes used to keep and store their fruits for a long time by uisng

their own local methods befor the invention of modern cold store or
freeze.
m Due to lack of transportation facility in the hilly and mountain region
of Nepal, farmers are unable to sell their fruits in the market.
m They don’t have modern facility of storage of fruits.
m They store their fruits for future as long as it can be by using traditional
methods.
m The traditional methods are keeping in sack or THUNSE, by using
straw, wood, and stone.
m Traditional methods are very natural, cheap, easy and easily available.
m These methods can be applied by using local materials.

Lesson-7 Methods of Packing And Transportation of Fruits
m The fruits shuld be properly cleaned before packing.
m The fruits should not be wet while packing.
m They should be packed properly and shluld not be pressed hard.
m While loading and unloading, it should be done carefully.

lesson-8 Identification of Diseases and Insects of Fruits and Traditional
Methods of Prevention

m Fruits are affected by aphids, borers, fungal diseases and bacterial
diseases. Proper care can protect them.

m The fruits should be inspected regularly.
m The farmers should consult the JT of agriculture for better knowledge.
m Destruction of weeds, trees, grass, diseased parts should be done
m Irrigation, care, proper fertilizer and medicines should be used.

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Unit

9

Dry Vegetables, Fruits
and Food Stuff

This Unit Contains: Estimated Teaching Periods : 20

1. Production, Purification and Storage of Dry Vegetables 159

2. Production, Processing and Storage of Slices or Dried Fruits 162

3. Introduction to Recipe and Study 165

4. Production, Processing and Safe Storage of Pickles 168

5. Production, Processing and Safe Storage of Turmeric, Dry Ginger,

and Titaura 177

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Lesson

1

Production, Purification and Storage of
Dry Vegetables

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to describe the methods of production, purification, and storage of dry vegetables.

Pre-reading Activity

What types of dry vegetables do you use at your home? Tell your
class.

Terms & Terminologies

purification : to take a pure form of a substance out of another
substance that contains it, refinement
preserve
blanching : protect, conserve

processing : to prepare food, especially vegetables, by putting it into
boiling water for a short time
leakage
: a series of things that are done in order to achieve a
particular result

: leak, escape

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A. Introduction
Different types of vegetables have different times and seasons of

cultivation. They are finished after the season is over. They can be
preserved for off season by using different methods. Radish, mustard
leaves, palungo (spinach), chilli, cauliflower, carrot, green peas, garlic,
bitter gourd, pomades, etc. can be dried and kept for future use. We can
store them by drying or making slices for off season.

B. Method and process of making dry vegetables and their storage
The methods of production, purification and storage are given below:

8. Storage 1. Selection of
vegetables

2. Cleaning of
vegetables

7. Packing Method and 3. Processing
process of
making dry
vegetables and
their storage

6. Cooling 4. Steaming or
blanching

5. Drying

i. Selection of Vegetables: First of all, we have to select the required
vegetables. While selecting, we have to select the ripe and suitable
vegetables for use. The vegetables should be healthy, disease free,
fresh. The vegetables should not be recently spread with pesticides.
The vegetables should not be too ripe nor too raw. They should be
suitable to make dry vegetables.

ii. Cleaning: After selection of the vegetables, they should be well
cleaned. We can use tray, net, tub to clean the vegetables. Insects,
sand, soil, leaves, rotten parts, fiber, bark, and seeds should be
separated from the vegetables.

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iii. Processing of Vegetables: After cleaning, the vegetables should be
cut into different designs of slices, pieces or rings.

iv. Steam or Blanching: The processed vegetables should be kept in
the boiled water. The green vegetables can be added with edible
soda which maintains the original colour of the vegetables. The
vegetables should not be cooked; they must be light boiled only.

v. Drying: After steaming the vegetables, they should be filtered
immediately and should be kept on clean thin plastic or mandro,
gundri (mat) to dry in the sun. They must be dried well. They can
also be dried in the electrical drier. They should be turned up and
down to dry well. All parts of vegetables should be dried properly.

vi. Cooling: When vegetables dry well they should be kept in cold and
dry room or in the shadow for one hour before packing. Doing so, the
vegetables become soft.

vii. Packing: After the vegetables get cooled, they should be packed in
the airtight box, pot, or thick plastic bags. The vegetables should
be packed properly so that there is no leakage of air. After packing,
they should be labeled with date of package, date of expiry, method
of use, etc.

viii. Storage: After packing the vegetables, they should be stored properly.
They should be kept or stored in a proper room or place. The room
should be cool and dry. These vegetables can be used in the future
and can be sold in the market for profit.

Activity and Exercise

1. How can you preserve green vegetables for the future? Discuss.
2. Write the process of preparing dry vegetables.
3. How can you prepare dry raddish, cabbage, cauliflower, etc.? Discuss

and write their process.

Project Work

• Prepare a file describing the methods of storage of dry vegetables in
details.

• Collect the samples of dry vegetables which are found in your locality
and demonstrate in the class.

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Lesson

2

Production, Processing and Storage of
Slices or Dried Fruits

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to describe the methods of production, processing and storage of dried fruits.

Pre-reading Activity
What types of dried fruits are used in your family? Tell your class.

Terms & Terminologies

ancient : very old, antique
remove : take away, eradicate
peel : to take the skin off fruit, vegetables, et
squeeze : to press something firmly, especially with your fingers
cupboard : storeroom or rack
processing : a method of doing or making something

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A. Introduction
In the ancient time when people did not have modern technology of

preserving fruits in the cold store or refrigerators, they used to dry in the
sun and keep for the future. Even today, fruits are preserved for the off
season keeping them dry. Fruits are cut into thin slices, pieces or chips
and kept in the air-tight pot, plastic, box for the future.

B. Methds
Look at the methods of preparing dried fruits.

Preparing and Drying
• Select the required fruits.

• Wash and dry the fruits.

• Remove peels, seeds and pits as needed.

• Cut the fruits into thin slices. Consistency in size is more important
than thinness.

• Keep the slices in the sun to dry. It takes few days to dry.

• If you have modern technology of drier, then follow the process
below.

w Squeeze the juice of one lemon into a large bowl and add 12
cups of water. Place the squeezed lemon in the bowl as well.
Transfer the prepared fruit into the bowl and leave it for about
five minutes.

w Heat your oven to between 90 and 150 degrees Fahrenheit --
the ideal range for drying fruit. Often, this means turning the
oven to its lowest setting.

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w Remove the fruit from the bowl and drain. Place it in an even
w layer on a parchment-lined baking sheet.

w Place the trays in the oven and allow the fruit to dry for several
hours. Depending on the size and type of fruit you are drying,
the process can take 2 to 24 hours. Check the fruit every few
hours for doneness. It should feel dry but still be pliable with
some softness.

Keep the dried fruit in a mandro, gundri, naglo, net tray and
allow the fruit to cool for 12 hours.

C. Process of Storage

• Pack the cooled fruit into glass jars or clear plastic containers. Seal
with lids.

• Allow the fruit to condition for seven to ten days. Shake the
containers every day to prevent the fruit from sticking together.

• Watch for moisture collecting in the container. Remove the fruit
from the container and repeat the drying process if moisture occurs,
then repeat the steps for conditioning.

• Seal the conditioned fruit in moisture-proof containers such as
freezer bags or sanitized canning jars. Pack the fruit slices tight
without crushing them. Place bags of fruit inside insect- and rotten
proof tins or canisters.

• Store packaged fruit in a cool, dry cupboard or food cupboard.

Activity and Exercise

1. What is called storage of dried fruits?
2. What are the local methods of storage of dried fruits?
3. What are the modern methods of storage of dried fruits?
4. What precautions should be taken while preparing dried fruits?

Project Work

• Prepare a report on the basis of the observation of dry fruits storage in
your locality.

• Prepare some dried fruits at home and show them to your class.
Describe methods too.

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Lesson

3

Introduction to Recipe and Study

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to prepare milk tea and lemon tea.

Pre-reading Activity

How does your mother prepare tea for you? Tell the process of
preparing tea to your class.

Terms & Terminologies

recipe : a set of instructions that tells you how to cook something
ingredients and the ingredients (= items of food) you need for it

strain : one of the things from which something is made,
zest especially one of the foods that are used together to
mint make a particular dish

: the pressure that is put on sth when a physical force
stretches, pushes, or pulls it

: appetite, relish, enthusiasm
: a plant with dark green leaves that have a fresh smell and

taste and are added to food and drinks to give flavour, and
used in cooking as a herb and to decorate food

A. Introduction
We can make different varieties of recipes for different tastes. Different

varieties of food items give different tastes.

B. Preparing Rice Pudding
Required ingredients as you like

250 grams rice long grain or as you like, one and a half liters milk, 100
gram sugar or as you like, one teaspoon cardamom, one tablespoon
unsalted cashews,½ teaspoon cardamom-powde,r ½ teaspoon saffron

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Preparation
• Cook rice with the milk.
• Stir it till it becomes thick yellowish in color.
• Add sugar, cashews and spices which you like.
• Boil for a few more minutes.
• Take out the rice pudding from the oven.
• Leave for few minutes.
• Serve the hot rice pudding.
• Enjoy hot rice pudding with your family.

C. Preparing Milk Tea
Look at the following instructions and prepare milk tea yourself at home.

1. Add 2 spoons tea 2. Add two spoons
leaves to water and of sugar and 1/4th
bring to boil. cup milk.

3. Bring it to boil. 4. Strain the tea into
a cup.

D. How to Make Lemon Iced Tea?

Now a days, there is use of refrigerator in the city as well as villages.
During summer, people like to enjoy cold drinks. One of them is iced
lemon tea.

A glass of chilled lemon iced tea is just what you need on a hot summer
afternoon. It is more healthy and tasty than any fizzy drink.

Ingredients • ½ cup fresh lemon juice
• 6 black tea bags • 1 ¼ cup sugar
• 3 zest of 2 large lemons • 8 cups water
• 2 cup fresh mint leaves

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Method
• Wash the lemons and grate the zest (the outer colored portion of the

citrus peel) of the lemon into a small saucepan.
• Add sugar into the bowl and mix the sugar and lemon zest together.
• Add ½ cup of water into this mixture and slowly boil it over a low

flame.
• Stir constantly until the sugar dissolves in water.
• Remove this mixture from the flame and add the fresh mint leaves

to it.
• Let the mixture come to room temperature and then strain the

mixture, discarding the lemon zest and mint leaves.
• You will be left with sugar syrup infused with mint and lemon zest.
• Now, boil 4 cups of water and steep the tea bags in it for 4-5 minutes.
• Remove tea bags from the water and stir in the sugar syrup and the

freshly squeezed lemon juice.
• Remove mixture from heat and add 4 cups of cold water to this

concoction.
• To serve iced lemon tea, add a few ice cubes to a tall glass and then

pour the lemon tea over it.
• Garnish with a sprig of lemon juice before serving.
• Lemon tea, whether served hot or cold, is one of the best beverages

to have.
• It is just the right beverage to have since it soothes you and helps

you to relax.

Activity and Exercise

1. Discuss and write the methods of preparing rice pudding.
2. How to prepare milk tea? Write its instructions.

Project Work
Prepare rice pudding yourself at home and bring it to school as your tiffin
and share with your friends.

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Lesson

4

Production, Processing and Safe
Storage of Pickles

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to prepare pickle of mango, amala, lemon, cucumber, lapsi and radish.

Pre-reading Activity

What types of pickles do you eat at your home and how do you get
them? Discuss in the class.

Terms & Terminologies

pickle : a vegetable or fruit that has been preserved in vinegar,
oil or salt water and has a strong flavour, served cold
mango with food items.
amala
instruction : a tropical fruit with smooth yellow or red skin, soft
swell orange flesh and a large seed inside

: gooseberry

: detailed information or directions on how to do or use
something,

: to become bigger or rounder

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A. Introduction
There are different varieties of pickles in the market. These pickles are

made of different types of fruits and vegetables: mango, amala radish,
carrot, tomato, etc. Some of the methods are given below:
B. Preparing Mango Pickle
Instructions

• Rinse, wipe and dry the raw mangoes.
• Chop the mangoes. Discard the seeds.
• Mix all the spices, spice powders and salt with the diced mangoes.
• Mix well so that the spices get evenly coated on the mangoes.
• Keep this spiced mango mixture in sunlight for 3-4 days.
• Cover with a thin muslin to protect from dust.
• After 3-4 days, put the mangoes into a jar.
• Pour mustard oil till it just about covers the rim of the mangoes up

to ½ inch or 1 inch.
• Stir and mix well.
• Store the pickle in a dry and cool place for 3-4 days.
• After 3-4 days you can start eating the mango pickle.
• Serve the mango pickle with your dal-rice, curd-rice, paratha and

vegetables dishes.

Note: You can choose to add more red chilli powder if you want a spicy and hot

pickle and keep the jar and the plates clean.

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C. Preparing Amala (Gooseberry) Pickle

Instructions
• Wash and dry amala and keep it aside.
• Heat oil in a pan and fry green chillis for 2 minutes.
• Remove the chillies from the pan and add jeera and mustard seeds.
• Add amala and fry for few minutes.
• Sprinkle some water and cover the pan with a lid and let it stay for

6 minutes.
• Turn the flame to medium and stir regularly.
• Fix spice, chilli, salt and mix
• Keep on the bottle.
D. Making Lemon Pickle in Oil

• Wash and dry the lemons with a cloth.
• In each lemon, make four cuts and pack the salt inside and rub a

little salt outside also till tender.
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• Heat the oil till it gets smoky.
• Remove from the fire, add asafetida and when it swells up crush it

with a spoon.
• Add chili powder and stir till red colour appears.
• Remove from the fire, add mustard seeds and stir for a little while.
• Now stir in lemons, fresh red chilies and ginger and cook until it

becomes tender.
• Roast methi seeds and powder.
• Mix Methi seed powder and the juice of galgal or lime mixed with

one tablespoon salt.
• Cook for 5 minutes.
• Remove from the fire, pour the lemons with the juice into a clean

jar, and cap tightly.

E. Hot Lemon Pickle Recipe
Ingredients
• 1 kg lemons
• 250 grams salt
• 2 teaspoons turmeric
• 3 teaspoons red chili powder
• 125 grams ginger scraped and sliced
• 1 cup vinegar
• 125 grams green
• 4 teaspoons fenugreek
• 4 teaspoons mustard seeds
• 2 level teaspoons asafoetida
• 112 cups mustard oil

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Method of Making Lemon Pickle

• Cut each lemon into eight pieces.
• Mix salt with lemons, keep in the sun for 15 days in the jar and

shake it daily.
• Heat oil till it smokes.
• Remove it from the fire and cool a little.
• In it fry asafetida, fenugreek and mustard seeds in it.
• Mix vinegar, ginger.
• Mix green chilies, chili powder and lemon with its juice.
• Keep 15 days in the sun.
F. Method of Making Simple Lemon Pickle

• Prick the lemons with a sharp needle or cut them into pieces.
• Put them in a jar with salt for one month in the sun till the lemons

turn slightly golden brown.
• This pickle can be kept for two years.

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G. Making Cucumber Pickle
• 1 small bunch dill, minced along with stems and any flowers
• 1/4 white onion, diced
• 1/2 teaspoon white pepper
• 1 tsp yellow mustard
• 1 tsp dill seeds
• 1 tsp salt

• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• 1-2 canning cucumbers, slices

Method

Grind the white pepper, yellow mustard, and dill seeds in a mortar and
pestle or a grinder. Combine all ingredients except for water in jar. Cut
the cucumbers in half lengthwise and then cut each one of these halves
again in half length wise. Pack as many of the cucumber slices as you can
into the jar. Eat the rest. Fill to top, cap, and shake to dissolve sugar and
salt. After two or three days it is ready and enjoy whenever you like.

H. Making Radish Recipe [Pickle]

Ingredients – 500 gms, peeled, sashed
• Radish

• Red mustard seeds – 100 gms

• Cumin seeds – 4 tsp

• Timmur, (optional) – 1/2 tsp

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• Red chilli powder – 4 tsp
• Salt to Taste

• Turmeric powder – 2 tsp

• Mustard oil – 2 cups

• Lemon juice – 2 tsp

Method
• Dry the radish and cut into 3 inch long pieces.
• Cut each piece diagonally into four.
• Spread them on a flat dish and leave indoors for 5 to 6 hours.
• Grind the red mustard seeds, cumin seeds and timmur to a coarse

paste.
• Mix the paste, salt and turmeric powder together.
• Add 2 to 3 tbsp oil and lemon juice.
• Mix well. Add the radish. Rub the spice mixture well into the pieces.
• In a dry glass jar, add the pieces, a few at a time.
• Press down after each addition to pack them well.
• Cover and put the jar out in the sun for 2 days.
• On the third day, shake the bottle well.
• There should be water in it.
• Add the remaining oil and mix well.
• It will be ready for consumption after 6 to 7 days.

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I. Making the Pickle of Lapsi (Choerospondias axillaris)
Required things are
• Boiling vessel
• Frying pan
• Spatula to stir

Ingredients – 1 kg (2.25 lbs)
• Lapsi

• Cumin seeds (Jeera ko geda) – half tea spoon

• Thaimol (Jwano), Fenugreek (Meethi) – a little

• Jimboo (Traditional Nepali herb spice) – a little

• Sugar – 2 cups

• Water – 2 cups

• Cooking oil – half cup

• Salt – on taste

• Red chili powder – 1 tea spoon

• Red chili – 3

• Raisins – Few

• Cashew – Few

Method
• Boil lapsi till the skins break out.

• Pill the lapsi and put the skin in a separate plate (skin may be used
to make Titaura)

• Heat oil in a frying pan and put red chili and jwano/methi and
jimboo in it.

• Fry chili jwano/ methi and jimboo till it gets dark.

• Put pilled lapsi in the hot oil pan.

• Add sugar to it.

• Add chilli powder, turmeric powder, salt to it.

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• Stir the mixture in pan continuously and add some water to it and
let it cook for some time.

• When the mixture becomes thick, add raisins and cashew for taste.
• Now, your pickle of lapsi is ready to serve.

Activity and Exercise

1. What do you mean by pickle? Name its different varieties found in your
locality.

2. Discuss the method of making raddish pickle in the class.
3. Prepare cucumber pickle at home and bring to school as tiffin and share

with your friends.
4. Prepare lemon pickle and bring to school with your tiffin and share with

your friends.
5. Do your parents prepare any pickle? If so, discuss in the class how it is

prepared.
6. Discuss the method of making pickle of Lapsi in your classroom.

Project Work
• Prepare simple lemon pickle and show it to your class.
• Prepare a file showing different methods of making pickles from

different things.

176 Occupation, Business and Technology Education # 7

Lesson

5

Production, Processing and Safe
Storage of Turmeric, Dry Ginger, and

Titaura

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to prepare turmeric powder, ginger and titaura.

Pre-reading Activity

What do you know about turmeric, dry ginger and titaura? Discuss
in the class.

Terms & Terminologies

turmeric : a yellow powder made from the root of an Asian plant,
used in cooking as a spice, especially in curry

herbal : connected with or made from herbs

supplement : a thing that is added to something else to improve or
complete it

exposure : experience, disclosure

progression : series, sequence

inflammatory : intended to cause very strong feelings of anger

Occupation, Business and Technology Education # 7 177

A. Turmeric Powder
Turmeric powder is derived from the root of the curcuma-longa plant.

The powder is used as a spice and as a herbal supplement throughout
the world. Turmeric is as an ingredient in skin care, as a medicine for
various health conditions such as to relieve tooth ache, as a skin dye
for ceremonies and to dye cloth. The popularity of turmeric is growing
around the world. Turmeric can be purchased in powder form or as a
fresh root for grinding at home. Freshly ground turmeric is more flavorful
and more colorful.

B. Instructions
• Put on a pair of disposable gloves to protect the hands from staining.

Turmeric has a high amount of colour content and can easily stain the
hands. Turmeric stains can remain on the hands even after washing.
The stains can last for up to a week.

• Boil the turmeric root in a pot of fresh water for 45 minutes. The
boiling process is called curing. Curing the root makes it softer and
easier to grind as well as enhances the flavour and colour.

• Peel the outside layer of skin off the turmeric root using a potato
peeler.

• Slice the turmeric root into 2-inch long pieces.

• Dry the turmeric root in a well-ventilated area out of direct sunlight.
Traditionally, turmeric root is dried outside. If you dry the root
outdoors, place it in a shady area. Exposure to direct sunlight will
cause the colour of the turmeric to fade. Allow the turmeric to dry
for at least a week. The turmeric is fully dry when there is no trace
of moisture and when the root is hard.

• Break the turmeric root into lentil-size pieces. To break up the root,
hit it with a stone or a hammer.

• Grind the root into a fine powder using an electric food processor.
If you do not have an electric grinder, you can grind the root using
a mortar and pestle.

• Strain the powder through a fine sieve to eliminate any large chunks
of turmeric root. The chunks can be ground again to turn them into
fine powder.

178 Occupation, Business and Technology Education # 7

• Store turmeric powder in a glass jar with a tight-fitting lid. Keep
stored turmeric out of direct sunlight. Properly stored turmeric
powder has a shelf life of two years.

C. Study the benefits of turmeric:
• It is a natural antiseptic and antibacterial agent, useful in disinfecting

cuts and burns.
• When combined with cauliflower, it has shown to prevent prostate

cancer and stop the growth of existing prostate cancer.
• It prevents breast cancer from spreading to the lungs.
• It prevents tumor and causes death of existing tumor cells.
• It is a potent natural anti-inflammatory that works as well as many

anti-inflammatory drugs but without the side effects.
• It is a natural painkiller and cox-2 inhibitor.
• It has long been used in Chinese medicine as a treatment for

depression.
• It has been shown to stop the growth of new blood vessels in tumors.
• It speeds up wound healing and assists in remodeling of damaged

skin.
• It helps in the treatment of psoriasis and other inflammatory skin

conditions.

E. Dry Ginger
The dried ginger, which gives it a whitish covering, is mostly used in its

powdered form which is easy to store and use for more than six months.
Dried ginger powder is a highly versatile spice used in various ways

including spicing food and beverages, seasoning meats, making ginger
tea and is also used as a flavour in a variety of baked dishes like ginger
bread, ginger cookies and ginger candies. In medicine, it is used widely
including in motion sickness, nausea, vomiting and to relieve a feeling

Occupation, Business and Technology Education # 7 179

of burning in the body. Low in cholesterol and sodium, dried ginger is a
good source of Dietary Fiber, Vitamin B6, Iron, Magnesium, Potassium,
Vitamin E and Manganese. It is very beneficial to get relief from
indigestion, stomach discomfort and flatulence, cough and cold, urinary
infections and hiccough.

E. Production of Dry Ginger
1. Wash the ginger root. Peel it carefully to remove the outer skin

without damaging the underlying root.
2. Slice the ginger, making slices between1/8 to 1/4-inch thick. Try to

make the pieces same in both size and thickness to ensure uniform
drying.
3. Place the slices on a wire rack. Be sure to arrange the slices so that
no two pieces are touching.
4. Pat the slices with a dry paper towel to remove any excess moisture.
5 Keep the dry ginger in the sun till it dries completely.
6. Keep dry ginger in plastic food storage bags or airtight, moisture
proof containers for up to one year.

F. Masyaura- A Traditional Food of Nepal
Masyaura is traditional, non-salted,

partially fermented food product of Nepal.
It is prepared mainly from Black Gram and
Colocosia tuber by traditional sun drying
as well as controlled fermentation and
mechanical drying method. Friable, brittle
and spongy dried balls 2-5 cm in diameter,
are prepared and stored for future use.
180 Occupation, Business and Technology Education # 7

At the time of cooking, it is mixed with curry to make soup and served
with rice as side dish.

Masyaura is used by most of the vegetarians as a substitute for
meat. It is usually prepared in cottage or home scale level and
used as an adjunct in curry. It is also made from split black gram
and vegetables like colocosia or radish or ash gourd depending
upon their availability. The quality of masyaura depends
upon effective sun drying, so is prepared during dry season.
Spoilage be result during rainy season. It is a source of protein, carbohydrate
and minerals. The protein quality of masyaura is comparable to animal
protein. The soluble proteins, non-protein nitrogen, Vitamin B increases
during drying whereas ph, starch, free sugar and reducing sugar
contents are found to be decreased. . Sun drying is traditional method of
preparation that takes 3-5 days depending on weather condition. So this
links with preservation of vegetables by sun drying for a long period.

For preparing masyaura, black gram and colocosia tuber are cleaned
for removing foreign material. Black Gram is soaked overnight in clean,
potable water and ground into thick paste using a wet grinder. The
colocosia tuber is washed, peeled and shredded into small pieces. The
shreds are mixed with the paste of black gram dal. The dough is made
into small lumps are placed 1 inch apart on bamboo trays (nanglo and
mandro) and sun dried until they become hard and dry.

While traditional method of preparation is still used in most parts of the
country, modern method of preparation is also in practice which is based
on the use of inoculating micro-organism and rest of the process remains
the same. Sun drying during preparation is the period of fermentation in
masyaura.

Sun drying for longer duration is found to be more favourable for
microbial growth (mainly lactic). The keeping quality depends on the
microbial load in the preparation.

Although “controlled fermentation” method of preparation is practiced
now, the traditional sun drying method is best for availability and
nutritional point of view of masyaura.

Activity and Exercise

1. What are the benefits of turmeric? Discuss in the class.

2. Write the importance of turmeric and dry ginger.

Occupation, Business and Technology Education # 7 181

3. Write the process of preparing turmeric powder.
4. How to prepare dry ginger powder? Discuss in the class.

Project Work

Show the importance of turmeric and dry ginger on the chart paper or
prepare a file.

Points to Remember

Lesson-1 Production, Purification and Storage of Dry Vegetables
m Vegetables can be stored for a long time by drying method.
m The following methods are followed to prepare dry vegetables:

Selection, cleaning, processing, steaming, drying, cooling, packing
and storage.

Lesson-2 Production, Processing, and Storage of Slices or Dried Fruits
m Fruits can be preserved for a long time by keeping them dry.
m The fruits should be cut into thin slices and dried properly.
m When the slices dry well they should be packed properly in the air

tight glass jar.
m The dried fruits should be kept in the dry place.

Lesson-3 Introduction to Recipe and Study
m The knowledge of recipe makes us able to prepare different food

items for one's own taste whether it is rice pudding, tea, coffee, etc.

Lesson-4 Production, Processing, and Safe Storage of Pickles
m Different types of pickles add different tastes to our food.
m We can prepare different types of pickles at home using locally

available fruits and vegetables which are cheap and healthy.

Lesson-5 Production, Processing and Safe Storage of Turmeric, Dry
Ginger and Titaura

m Ginger and turmeric powder are very important herbals which
have lots of benefits.

m These can be used as taste, spice and medicine.

182 Occupation, Business and Technology Education # 7

Unit

10

Flower and Herb
Farming

This Unit Contains: Estimated Teaching Periods : 20

1. Flower Cultivation 184
2. Cultivation of Herbs 188

Occupation, Business and Technology Education # 7 183

Lesson

1

Flower Cultivation

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to prepare flower bed and cultivate flowers.

Pre-reading Activity

What types of flowers are there at your home and school? When and
how are they cultivated? Discuss in the class.

Terms & Terminologies

flower : the coloured part of a plant from which the seed or fruit
develops.

The plant has a beautiful bright red flower

ritual : a series of actions that are always performed in the same
way, especially as part of a religious ceremony

floriculture : cultivation of flowers

vase : a container made of glass, soil, wood, plastic, etc., used
for holding cut flowers or as a decorative object

pluck : to pick a fruit, flower, etc. from where it is growing

184 Occupation, Business and Technology Education # 7

A. Introduction
Flowers are the symbols of beauty, innocence, attraction, sweetness and

colours. There are numerous types of flowers. Flowers are used both in
the happiness or sorrow. We use flowers to celebrate different functions
like: religious, cultural, political, ritual, birthday, welcome, farewell,
success, birth, death and love. They are used to decorate home, office,
temple, party palace and everywhere. In the past, flowers were used only
for domestic purpose, but today flowers are being used and produced for
commercial purpose to earn profit. Many people are getting employment
by cultivating different flowers. So flower production has become an
important source of employment and income. Its importance is growing
rapidly day by day. The method of cultivation of different flowers is
called floriculture.

B. Selection of Soil
We must select appropriate soil for the flowers. Because all flowers

are not grown in the same soil, the soil must be selected according to
flowers. Generally, loamy soil is appropriate for flower cultivation.
There should not be pebbles, broken pieces of glass, brick, and
iron rods. These should be removed from the soil. We can use
20-30 parts of sand in the clay soil to make it loose. While keeping the
soil in the pot, it should not be percent much. All the necessary nutrients
should be mixed in the soil.

C. Flowers Bed and Preparation of Seedlings
• The site for flower bed should be

free from shade and too much
cold.

• There should be sunlight rays
for a long time.

• The soil should be free from
pebbles, bricks, pieces of glass
and iron.

• The soil should be full of
nutrients.

• Healthy and good seeds should be selected for sowing in the
nursery.

• After sowing seeds, it should not be pressed hard or trampled on.

Occupation, Business and Technology Education # 7 185

• There should be irrigation with hajari (thousand holes pot) or
sprinkler.

• There should be suitable place to move between beds.
• After 20-25 days, the seedlings are ready to plant in the vase or

anywhere.
D. Cultivation of Flowers in the Flower Vase
Now a days, in the city area flower pots are seen on the roof, balcony,

and surroundings of the house. People are living in the apartment, in
the housing and in rent. Wherever these people live, they love flowers.
If possible, they try to decorate their place with flowers. For this, flower
pots are used. Flowers can be cultivated in the plastic bags also.

E. Process of cultivation of flowers in the flower vase:
• Buy the flower vases of your needs and size from the market.
• Fill up the pebbles at the bottom of the vase.
• After that, fill up the vase with compost, soil made of rotten leaves

or dung.
• Make the mixture of porous soil, compost and sand.
• Then fill up the vase with this mixed soil.
• Keep the upper part of the vase empty so that water can’t go out

from the vase.
• Plant the flowers in the vase according to your likes and season and

decorate your house.
• Take care of the flowers daily and irrigate them from time to time.

186 Occupation, Business and Technology Education # 7

F. Care of Flower Plants
After transplantation of seedlings, they should be looked after carefully.

In the absence of proper care, flower plants can’t grow properly and die.
The plants should be protected from excessive heat, cold, frost, and rain.
They should be protected from different types of diseases,
insects, moths, birds and animals. They should be properly
fenced to protect from the reach of animals. They should
be given appropriate manure and water from time to time.
There should not be weeds and other unnecessary creepers. Intercultural
and careful trimming should be done.

G. Methods of Harvesting and Storage of Flowers
When flowers bloom properly and

become ready to pluck, they should be
plucked properly and in appropriate
time. Only those flowers should be
plucked which have well bloomed. They
should be kept in cool and shadow. The
stub of the flowers should come with the
flower. The flower plant should not be
shaken. The flowers which are plucked
in the evening time should be kept in the
open area out of the house. The flowers
should not be dry.

Activity and Exercise

1. Discuss the methods of flower farming.

2. How to prepare flower beds and seedlings? Discuss in the class and write
them.

3. How do you cultivate flowers in the flower vase? Discuss and write.

Project Work

• Make a group of your friends and cultivate some flowers in the flower
vase.

• Prepare a nursery bed in the corner of your school compound or at
your home and show to your friends.

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Lesson

2

Cultivation of Herbs

Teaching Learning Objectives

After the study of this lesson, students will be able:
• to tell the names of some herbs and state their importance.

Pre-reading Activity

What types of herbs are found in your locality and what is their use?
Discuss in the class.

Terms & Terminologies

herb : a plant whose leaves, flowers or seeds are used to flavour
food, in medicines or for their pleasant smell, parsley,
medicinal mint and oregano are all herbs
medicine
herbal : the study and treatment of diseases and injuries
tonic
: helpful in the process of healing illness or infection
extinct
: connected with or made from herbs

: a medicine that makes you feel stronger and healthier,
taken especially when you feel tired

: (of a type of plant, animal, etc.) no longer in existence

188 Occupation, Business and Technology Education # 7

A. Introduction
Herbs are important plants for human beings. They are used as medicinal

plants. These plants are used to cure different diseases. The herbs are
used to protect us from different types of diseases and illness. Different
parts of herbs are used as medicine, tonic, vitamins, etc.

B. Types of Herbals
Nepal is rich in biodiversity. It

means here we find different
types of plants, birds, animals,
grass, etc. There are 7000 types
of plants in Nepal. Among
them more than 700 types of
plants are herbals. Herbs can
be classified into two categories
on the basis of their major use: herbs which are used as medicine are
medicinal herbs and herbs which are used as perfume oil are perfume
herbs.

C. Types of Medicinal Herbs

i. Root Related Herbs

Panchaule

Pasanbedh Jatamasi

Bhyakur Roots Bojo
Related (acrorus
(creeper bulb) Herbs calamus)

Sugandha Wild
Wall Garlic

Occupation, Business and Technology Education # 7 189

ii. Leaves Related Herbs iii. Seed and Fruits Related Herbs

Leaves Related Herbs Seed and Fruit Related Herbs
Tejpat (cassia leaf) Peepal
Kumkum Rudraksha
Lothsalla Barro (cherry plum)
Bhorla Amala (hug plum)
Titepati Lapsi
Asuro Katus (chest nut)
Ritho (soap nut)
Sikakai
Harro (myrobalan)

iv. Plant Related Herbs

Jibanti Yarsagumba

Jhyau
(moss)

Nagabeli Plants Majito
(piper Related
betel) Herbs

Semalata Chiraito
Ghodtapre

190 Occupation, Business and Technology Education # 7

v. Bark Related Herbs

Palash

Kafal

Okhar (walnut)

Dalchini (cinnamon)

Bark Related Herbs Arjun

Nim (margosa)

Totalo

Chutro

Bhojpatra

Chhatiban

vi. Colour Related Herbs

Colour Related Herbs
• Ghantiphul
• Pipala
• Majito
• Amala
• Mehandi

vii Herbs for Gum and Rojin

Silajit

Saldhup (bitumen) Khoto
Herbs for (resin)

gum and

rojin Gokul
Raktachandan

(saffron)

Gokul Dhup

(incense)

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D. Collection, Storage and Conservation of Herbs

Process of Collection
• The herbs should be identified.
• The useful part should be identified before collection.
• The method and time of collection should be known to collect the

herbs.
• The herbs should be collected in suitable time.
• Some herbs are collected whole and some are collected in parts.
• Jatamasi, Bojo, Pasanbed, etc. are collected whole.
• Chutro, Dalchini, Nim etc. are collected from their bark only.
• The leaves of Dhaturo and Tejpat are collected.
• The seeds of Kantakari, Dhaturo, and Sarpagandha are collected.

E. Methods of Storage and Conservation
The following things should be considered while storing and conserving

the collected herbs:
• The collected herbs and their parts should be kept in clean and

dry place.
• They should be separated from unnecessary things like soil,

weeds, grass, dust, etc.
• They should be treated properly before storage.
• The herbs should be protected from fungi, insects, pests and

other infections.
• The storage box, pot, sack, baggies should be clean, dry and free

from fungi.
• The store room or place should be dry, airy, and clean.
• Herbs should be kept in the sun if they are stored for a long time.
• The stored bag, box, pot, etc. should be labeled clearly: name of the

herbs, date, packed date and its period of use should be noted.

192 Occupation, Business and Technology Education # 7

F. Methods of Processing and Use

After collection of the herbs, they should be processed properly. Processing
is a method to change herbs into different forms by cutting into small
pieces, grinding, cleaning, drying, steaming, selection, extracting oil, etc.
are the methods of processing. After processing only, the herbs are used.
We must have appropriate knowledge about the use of different types of
herbs. Some of the examples are given in the table that follows:

S.N. Name of Useful parts Method of Method of use and it

the herbs of the herbs processing functions

1. Asuro Green leaves By boiling and For malaria and fever
and sprout making its soup

2 Chhutro Bark Extracting For eye sore
3. Titepati liquid by
Sprout, leaves, grinding Fever, worms, as
4. Siltimur roots, stem insecticide
By drying and
Fruits grinding and To cure stomach
boiling it and disorder
drinking its
soup

To make dust
by grinding

5 Yesolu Roots Making For pneumonia
liquid by
6. Bojo Roots grinding or For common cold,
beating teeth, throat pain,
scabeas
Making flour

7. Nettle Roots Making For sprain and
(Sisnu) liquid by fracture
Peels of the grinding
8 Harro fruits For common cold
Boiled water and for appetite
or chewing

9 Sundhupi Leaves and Making oil For scent
bark

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Activity and Exercise

1. What do you mean by herbs? Discuss in the classroom.
2. What are the importances of herbs ? Discuss in the class and write them.
3. Write the methods of conservation of herbs.
4. How should we collect the herbs ? Discuss in the class and write them.
5. How can we classify the herbs? Discuss and write.

Project Work

• Make a list of the herbs which are found in your locality and collect
some of the samples and demonstrate in the classroom.

• How can we store herbs safely? Collect some of the herbs which are
found in your area and show them in the classroom.

• Prepare a file describing different types of herbs, their importance,
their collection, and their conservation methods.

Points to Remember

Lesson-1 Flower Farming
m Flowers are the symbols of beauty, innocence, attraction, sweetness,

and colour.
m Cultivation of flowers at home or school creates beauty and

attraction.
m Flowers are used from birth to death.
m Commercial cultivation of flowers can be done for a good profit

because there is high demand of flower in the market.

Lesson-2 Cultivation of Herbs
m Nepal, being a mountainous and hilly country, is famous in the

world for herbs.
m Herbals are used to cure different diseases, illnesses as tonic.
m Herbs are precious wealth of our country.
m They should be collected very wisely and should be conserved from

going extinct.
m Conservation of these rare plants is the urgent need of the time.
m Herbs are used to prepare different herbals.

194 Occupation, Business and Technology Education # 7

Unit

11

Rearing and Caring of
Livestock

This Unit Contains: Estimated Teaching Periods : 20

1. Rearing of Sheep, Goats and Chyangras (Mountain Goats) 196
2. Cow and Buffalo Rearing 203
3. Poultry Farming 209
4. Pig Farming 215
5. Fish Farming 220

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Lesson

1

Rearing of Sheep, Goats and Chyangras
(Mountain Goats)

Teaching Learning Objectives
After the study of this lesson, students will be able:
• to state the methods of rearing and caring of sheep, goats, and chyangra,
• to identify different diseases and their preventive and curative mehods

Pre-reading Activity
What types of livestocks are found in your locality? Discuss their
rearing method and importance.

Terms & Terminologies

livestock : the animals kept on a farm, for example cows, sheep,
biodiversity goats, sheep, (chyangra)
topography
: the existence of a large number of different kinds of
diet animals and plants which make a balanced environment
by-product
: the physical features of an area of land, especially the
position of its rivers, mountains, etc.; the study of these
features

: the food that you eat and drink regularly

: a substance that is produced during the process of
making or destroying something else

196 Occupation, Business and Technology Education # 7

A. Introduction
Nepal is rich in terms of topography, climate, and biodiversity. Different

climates and land structures have made this biodiversity possible. The main
profession of people in Nepal is agriculture. But agriculture is not modernized
and commercialized. It is mostly for livelihood. People cultivate different
crops, vegetables, fruits and rear animals for their livelihood.
Goats and sheep are reared in all parts of Nepal. Farmers rear these
livestock for money as well as for meat and fur. Nepali farmers depend
on natural feed for rearing sheep, goats and Chyangras. Due to lack
of education and knowledge, farmers can’t take care of these animals
properly.

B. Problems of Caring Goats, Sheep and Chyangra
• Nepali farmers rear goats, sheep and Chyangra in their traditional

ways.
• Farmers don’t have knowledge about modern ways of animal

rearing.
• The farmers can’t get optimum benefits from rearing livestock.
• They rear these animals not for business purpose but to earn their

living.
• They don’t have knowledge about the balanced diet of animals.
• They don’t have knowledge about the animals’ diseases and their

curative and preventive methods.
• There is a lack of animal hospitals and research centres in Nepal.
• Farmers bear a great loss from the death of their animals.

C. Care of Sheep, Goats and Chyangras
These animals should be given appropriate diet and proper care for their good
health and development. There are different categories of food and care which are
given below:

Occupation, Business and Technology Education # 7 197

i. Balanced Diet for Pregnant Animals: They should be provided
green grass, leaves, and other supplement food that contains 15-20%
protein. They should be fed at least 200-400 grams of food daily.

ii. Balanced Diet for Lactating Animals: The lactating animals should
be given more diet than the ordinary ones. They need more diet
during this time. They should be fed 200-400 grams supplement
food daily.

iii. Balanced Diet for Milk: For good milk production, they need
good quality hay-preferably alfalfa hay or hay from other legumes
such as perennial peanut. A balanced grain mix is also required,
preferably with a protein content of 14% to 16%.

iv. Balanced Diet for Meat: For meat they require protein, calcium, and
phosphorus on a daily basis. They should be offered the highest-
quality hay, supplemented by a concentrated feed that provides
70% to 90% of their total daily nutritional requirements.

Pregnant and lactating goats need a diet of grain, protein and whole
cotton-seed to prevent ketosis and early death of the kids.

D. Source of Diet
The animals should be provided with balanced diet. Protein, carbohydrate,

minerals, water, etc. should be provided them daily. A short description
is given about their diet.

i. Grass, Clover and Forbs: The goats and sheep are ruminant cud-
chewing animals. They prefer to eat browsers, selectively eating a
wide variety of shrubs, woody plants, weeds, and briars. They eat
grass, clover, forbs, and other pasture plants. They especially love
forbs. It is usually their first choice of food in a pasture. Forb is a
broad-leaf plant other than grass. It is a flowering plant. Forbs are
often very nutritious. They eat a greater variety of plants and select
a more nutritious diet. Sometimes, pasture plants are cut, chopped,
and brought to them. Fresh harvested forage is called green chop.
This “cut-and-carry” system of feeding is common in developing
countries, where labor is not a limiting factor like in Nepal.

198 Occupation, Business and Technology Education # 7

ii. Supplementation of Diet: Grain is often fed to these animals with
higher nutritional needs. Grain is the seed part of cereal crops such
as corn, barley, wheat, and oats. They have always eaten the seeds
of plants. A protein source, such as soybean meal or cotton seed
meal is usually added to the grain ration, along with vitamins
and minerals to make a 100 percent nutritionally-balanced feed.
Unbalanced grain rations can lead to a variety of health problems.

iii. By-products: By-products from crop production and food
processing can also be fed to these animals for better growth. This is
another advantage of ruminant livestock: they can be fed products that
would otherwise go to waste or require costly disposal. Examples of
by-product feeds include soybean hulls, peanut hulls, corn gluten feed,
wheat middling and whole cotton seed.

E. Diseases in Sheep and Goats

PPR [peptides peptitis ruminant]
It is an acute highly contagious viral disease of goats, less commonly

sheep and it clinically mimics cattle plague, characterized by fever,
erosive stomatitis, enteritis, pneumonia, and death. In the regions where
PPR occurs in an epizootic form, it may have dramatic consequences for
animal owners due to high death rates.

Symptoms
• high fever up to 1060

• contractions of body

• dry mouth

• red eyes

• thick mucus running from the mouth

• sores in the gums and nose

• sores in the mouth

• black diarrheas

• abortion

• dehydrations

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Treatment: Vaccination Every Two Years

Bloat
Bloat occurs when rumen gas production exceeds the rate of gas

elimination. Gas then accumulates causing distension of the rumen. The
skin on the left side of the animal behind the last rib may appear puffed-
up.

Bloat can be a medical emergency, and timely intervention may be
necessary to prevent death. Bloat is a common cause of sudden death in
livestock. It usually results from nutritional causes. There are two types
of bloat:

Frothy Bloat (pasture bloat)
Frothy bloat is usually associated with the consumption of legumes

forages.

Free Gas Bloat (feed lot bloat):

Free grass bloat is associated with grain feeding and occurs when animals
are not given enough time of an adjustment period.

Bluetongue
Bluetongue is an insect–transmitted, viral disease of sheep, cattle, and

goats. It is particularly damaging in sheep. Half of the sheep in an
infected group[flock] may die. In cattle and goats, however, bluetongue
viruses cause very mild, self–limiting infections with only minor clinical
consequences. A bluetongue virus infection causes inflammation,
swelling, and internal bleeding of the mucous membranes of the mouth,
nose, and tongue.

Cobalt deficiency (Vitamin B12 deficiency)
The only known animal requirement for cobalt is as a component of

Vitamin B12, which has 4% cobalt in its chemical structure. This means
that a cobalt deficiency is really a Vitamin B12 deficiency. Cobalt deficiency
causes lack of appetite, lack of thrift, severe emaciation, weakness,
anemia, decreased fertility, and decreased milk and wool production.

Diarrhea (Scours)
Diarrhea is defined as an increased frequency, fluidity, or volume of fecal

excretion. There are many causes of diarrhea: bacteria, virus, parasites,
diet, and stress. It is not possible to definitively determine the infectious

200 Occupation, Business and Technology Education # 7