Functional OBET Book 7

and boil it properly. When rice changes into creamy paste, put coconut,
cardamom, cashew nuts, raisin, etc. Now rice pudding is ready.

B. Tea

Required ingredients: (for 4 cups)

Water : 3 cups
Tea : 3 teaspoons
Sugar : 3 to 5 teaspoons (according to the taste)
Milk : 1 to 2 cup
Cardamom/ginger according to the taste

Procedure

Boil the mixture of water, cardamom, ginger, milk in a pot. After boiling,
again boil it with tea leaves. Now pour the mixture with filtration. We
can serve the tea with sugar and spoon for the people which makes
easier to add sugar according to the taste.

C. Cucumber pickle

Required ingredients:

Cucumber : 1 kg Salt : 200 gm

Chilli paste : 15 gm Cardamom : 10 gm

Sukmel : 10 gm Clove : 6 pcs

Hing : 2 gm Turmeric powder : 10 gm

Mustard seeds : 20 gm

Vinegar : 750 ml Gochar : 10 gm

Procedure

Take a properly mature cucumber. Wash it properly and peel the outer
skin. Make long pieces of it and remove the inner seeds. Again cut into
slices and add salt and keep into a bottle for 12 hours. Remove it from
salty water and mixed up with the flavoring items and vinegar. Keep it
in clean jar or bottle and lid it tightly. Keep the jar or bottle in sunlight
for seven days. Now the cucumber pickle is ready to eat.

D. Pear pickle

Required ingredients:
Pear : 1 kg
Sugar : 200 gm

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Clove : 6 pcs
Vinegar : 250 ml
Pepper/ Cardamom/ Jeera : 10 gm each

Procedure

To make the pear pickle, we should take a
matured pear. Clean it properly and peel it.
Then cut into the pieces. Remove the seeds
and the stiff core part. Mix the slices in the water with salt nearly 10
to 15 minutes. Then, we should boil the mixture of vinegar and sugar.
Then mix it with the flavouring ingredients. Now the pear pickle is
ready to use. We can store it in dry bottles in the cool and dry place.

NOW YOUR TIME

Make any five ‘Fill in the blanks’ questions from the lesson above.

WORK FURTHER

Answer the following questions: Level of Cognition

1. Define Recipe. K nowledge
2. Make a list of required ingredients for the rice pudding.

3. Describe the procedure of preparing tea. C omprehension
4. How can we make pear pickle?

Connecting PROJECT

5. Divide the class into three groups and make a report A pplication
on the methods of preparing rice pudding, tea and
pickles in your society and present it in your class.

6. Organize a pickle-making competition following
the instructions you studied above.

7. Determine any three factors that affect the taste of A nalysis
rice pudding.

8. Which one do you think is easier: preparing E valuation
cucumber pickle or pear pickle? Why?

9. Make one more pickle item other than that of S ynthesis
cucumber and pear.

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4Lesson Production, Processing and Storage of
Pickle, Chuk, Tofu, Juice and Chhurpi

WHAT & WHY What ? Why ?

You’ll learn to By producing pickle, chuck, juice and tofu,
you can add varieties in your food.
 describe the methods of preparing and
storing pickle, chuk, juice and tofu.

 prepare and store chuk, juice and tofu.

ThinTkihnrgough Experience

Have you ever tasted tofu ? It is tasty and highly nutritious. Can it

be prepared in our home investing small amount?

You eat various pickles at your home. Discuss some common

pickle items that you eat.

A. Production and processing of pickle

Pickle is the mixture of various
agricultural items with oil and
other flavour of spices with the sour
taste. There are different methods
for preparing and processing of
pickle according to the time, place
and situation. Preparing pickle
items in our kitchen is a traditional
practice. We can make pickle by our
local vegetables and fruits by mixing with the salt, turmeric powder,
chilli, oil and other flavouring spices.

Types of pickle

The following are the pickle items prepared in our society:
1. Pickle with the salt (lemon, nimki, cucumber pickle, akabare pickle, etc.)
2. Pickle kept in the oil (pickle of carrot, mango, etc.)
3. Pickle of akabre

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4. Mixed pickle (pickle with vinegar, lemon, etc.)
5. Pickle made by drying after cooking (apple, tomato, lemon, etc.)

Procedure

In the process of making pickle, we should select the properly ripe
vegetables or fruits. After the proper harvesting, we should clean, peel
and remove the unnecessary parts like seed and stiff core. After it, we
should make them slices according to our need. We should mix the
very slices into salt, turmeric power, edible oil, lemon, garlic and other
flavouring spices, according to our needs. After the process of mixing,
we should put them in bottle for safety.

B. Production, processing and storage of chuk

We use various types of chuk for
making the pickle tasty. Generally,
chuk is made by squeezing citrus
fruits. We can use the lemon, lime
and other sour tasting juicy fruits
to prepare chuk.

Procedure

To make chuk, at first, we should
harvest the ripened squeezing citrus fruits. After harvesting, it should
be cleared and cut into pieces. Then, collect juice from it. Juice should
be boiled until it becomes thick and dark in colour. Then store the chuk
in cool and dry place. We have to label it before sending it to the market.

C. Production and processing of tofu

Tofu is a famous item in Japan,
Korea and China. It is made from
soybean milk. Tofu is derived from
Japanese language which means
‘bean curd’. Tofu is hygenic and
nutritious.

Procedure

At first, we should soak the soyabean

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for 18 to 30 hours and peel it well. Then, we should grind the soyabean
well to make the mixture of grinded flour and water in the ratio of 1:10.
Filter the very paste with the help of cotton cloth and make it milky
liquid, putting 2% calcium sulphet and 10% venegar. Then put tetramer
and give heavy pressure after covering well. After some hours, Tofu
becomes ready to use.

D. Production and processing of juice

Juice is a liquid derived from the
fruits which is used for drinking.
Drinking juice is a good habit for
the betterment of health. We can
make juice from the juicy fruits
like mangoes, pineapples, oranges,
grapes, pomogranates, apples, etc.

Procedure

At first, take the properly ripen juicy
fruits and peel them properly. Remove the seeds and unnecessary parts.
Take the juice out, squeezing by hands or with the help of a machine.
Filter it well, give heat of 80o C for a minute. The juice is ready to use
now. We can store the juice in the clean bottles by covering it well.

E. Production and processing of chhurpi

Chhurpi is a kind of dairy product,
generally produced in mountainous
region of Nepal. Chhurpi is made
from the milk of chauri. Chhurpi
is made hard by drying and after
making pieces it can be used.

Procedure

At first, curd is prepared from the
milk of chauri. After making liquor,
and removing the butter, it should be boiled until it changes into small
pieces. Then, the pieces are collected in cloths and squeezed it with the
heavy materials or stone. When water is totally removed from it, it is
dried to make harder.

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In the mountainous region of Nepal, people use Serkum or Swo-Swo as
a milk product. When Serkum or Swo-Swo is cut into small pieces and
dried to make them harder it becomes the chhurpi.

Cheese is another product from milk which is produced in Ilam, Rasuwa,
Ramechap, Solukhumbu and Teplejung districts of Nepal. There are
government as well as the private factories of cheese. The farmers who
cannot sell the milk directly to the cheese factories, prepare chhurpi and
sell it in the market. Chhurpi is produced in Ilam, Taplejung, Kavre,
and Sindhuli districts.

NOW YOUR TIME

1. Fill in the blanks with suitable word(s) :
1. Pickle is the mixture of _________.
2. We use various types of chuk for _________.
3. Tofu is made by_________.
4. Juice is a kind of liquid derived from ______ which is used for drinking.

WORK FURTHER

Answer the following questions: Level of Cognition

1. What is chuk? How can we use it? K nowledge
2. Define tofu.

3. Describe the procedure of preparing the pickle. C omprehension

4. Write the procedure of making juice.
Connecting PROJECT

5. Prepare some juice and pickle and demonstrate it A pplication
in your class.

6. Determine three factors that affect the softness of tofu. A nalysis

7. Which one do you find simpler: making chuk or E valuation
tofu? Why?

8. Make a plan to utilize soybean by making tofu

under following heading : S ynthesis

i. Packaging ii. Cost of production

iii. Market selection v. Price determination.

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5Lesson Production, Processing and Storage of
Turmeric Powder, Sutho, Masyaura and Titaura

WHAT & WHY What ? Why ?

You’ll learn to By preparing turmeric powder, sutho,
masyura and lapsi mada at your home, you
 explain the procedure to prepare turmeric can reduce your expenditure.
powder, sutho, masyura, lapsi mada
and titaura.

 describe the uses of turmeric powder,
sutho, masyura, lapsi mada and titaura.

ThinTkihnrgough Experience

Do you prepare any foodstuffs at your home? If so, what are the

methods to prepare them?

You must have used turmeric powder daily in your kitchen.

What is the process of preparing it ?

A. Production, Processing and Storage of Turmeric Powder

Turmeric has been used both as
an ayurvedic medicine and kitchen
item from ancient time. Turmeric
has various medicinal qualities
such as antiseptic and antibacterial.
It is used in disinfecting of cutting
and burning. Generally, the root of
turmeric is made powder and used
for various purposes. Turmeric is
locally available plant and we can easily prepare turmeric powder in
our home. Cultivating and processing of turmeric can be a good source
of income.

Methods

a. Wash turmeric roots properly.
b. Wither them in the sunlight for 2 to 3 days.

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c. Peel the outer cover and make slices of them.
d. Dry them in sunlight and grind.
e. Cool the powder by spreading it for some time.
f. Store it in an airtight container like jars bottles and plastic bags.

B. Production, Processing and Storage of Sutho

The powder of ginger is known as
sutho. It is a daily used kitchen
item . It is generally used as an
additional flavour. It is also used for
therapeutic purpose. In Nepal, sutho
is produced in small amount for daily
uses. Nowadays, there is commercial
production of sutho.

Method

a. Harvest the properly mature ginger and wash it with the clean water.
b. Make slices of it and dry them in the sunlight.
c. Pack it in an airtight container. (We can also directly consume it.)
d. Grind it properly in grinding machine or by using local methods of

grinding.
e. Store it in an airtight container like a jar a bottle or plastic bags.

C. Production, Processing and Storage of Masyaura

Masyaura is a dried vegetable item.
It is prepared by the mixture of
Pindalu, cabbage, spanish leaf and
kalo dal. Masyaura is used in almost
all Nepalese kitchens as a vegetable
item. Generally, It is fried and eaten
mixing with other vegetables.

Method

a. Clean the pindalu and kalo dal.
b. Make slices of pindalu, cabbage, Spanish leaf etc. and dry it.
c. Soake kalo dal into the water.
d. Peel the outer cover (bokra) of dal.

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e. Make paste of dal using grinding equipment.
f. Cover the slices with paste.
g. Dry in the sunlight for 3 to 4 days.
h. Keep Masyaura in airtight packs and label them.

Production, Processing and Storage of Lapsi Mada or Titaura

Lapsi is a sour fruit which is generally
used for making pickles. It is found in
the hilly region of Nepal. It is nearly
round shaped and grows on a tree.
Lapsi bears a single seed stone inside
it and it is removed while making
mada or titaura.

Method of making Mada

a. Collect fresh and mature lapsi.
b. Clean it and sink in to water.
c. Boil it unless the outer cover of the lapsi gets splintered.
d. Remove outer cover and the seed from the fruit.
e. Grind the pulp mixing sugar, chilli, salt, and timur.
f. Dry it in sunlight and give desired shape which is known as mada.

To prepare mada, we can also use do-mixture for separating seed from
fruit. This ingredient should be mixed with sugar 800gm, salt 30gm, chilly
powder 10gm, black salt 10gm, hing 10gm, jeera 5gm, black pepper 10
gm, K.M.C. 1gm timur (according to taste) and mix properly. If we spread
the paste in sunlight by keeping thickness of 2 to 3 cm for three days,
mada becomes ready to use. We can store mada by folding and packing in
airtight packs. Titaura can be made by the above mentioned paste if it is
made in round shape and dried in sunlight. Following this method we can
prepare various types of mada and titaura by adding different flavour on
it. Titaura and mada can be packed in airtight packages. After labeling it,
it is ready to sell in the market.

NOW YOUR TIME

Make any five ‘Fill in the blanks’ questions from the lesson above.

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WORK FURTHER

Answer the following questions: Level of Cognition

1. What are the uses of turmeric? K nowledge
2. List the method to prepare masyaura.
3. How can we make titaura?

4. Explain the method of preparing turmeric powder. C omprehension

Connecting PROJECT

5. Divide your class in three groups and prepare A pplication
turmeric powder, sutho and masyaura from each
group and present it in your class.

6. Visit any titaura making professional of your
society and list the methods for preparing titaura.

7. Differentiate between titaura and mada. A nalysis

8. “Skill of preparing foodstuff at home can reduce E valuation
the expenditure.” Justify. S ynthesis

9. Propose another method of preparing massyura or
titaura that are not mentioned in your text.

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GLANCING 20
THIS UNIT 3

A. Theoretical Revision

1. Fill in the blanks:
a. ______________ is the process of boiling vegetables.
b. Generally, the method of cooking is known as ______________
c. Tofu is derived from ______________ language.

2. Write ‘T’ for true and ‘F’ for false statements: 2
a. We should pack fruits immediately after drying them.
b. We should select mature and properly ripen fruits for drying.
c. Rice pudding is made by frying rice.
d. Drinking juice is bad for our health.

3. Answer the following questions (any three): 5 x 3 = 15

a. How are dried fruits processed? Explain.

b. Make a recipe for making pear pickle.

c. “Dried vegetables and fruits are easy to store and transport.”Justify.

d. Describe how sutho is prepared.

B. Practical Revision 20

1. Do the following activities: 5 x 3 = 15

a. Follow the process given in your book and make a dry food item in your

school.

b. Submit the projects given in the lessons of this unit to your teacher and get

them signed by him/her. Keep a record of your submissions.

c. Choose any food item that you like. Ask to the person who made the food

item and prepare a recipe for making it.

2. Viva-voce 5
a. State two important points of drying vegetables.
b. What is blanching? Connecting
c. What is tofu? INTERNET
d. Mention ingredients for rice pudding.
e. What is masyura? Looking throughout www.symphonypub.com for cumulative revision.

Visit

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UNIT FLORICULTURE AND MEDICINAL
10 PLANTS FARMING

1Lesson Floriculture

WHAT & WHY What ? Why ?

You’ll learn to By growing flowers, you can make your
surrounding more beautiful and sell them
 describe floriculture. to earn money.
 prepare seedlings and plant flowers in a

vase.
 explain the method of caring, harvesting

and decorating with flowers.

ThinTkihnrgough Experience

Have you ever suffered from soar throat? Which herbal plant do you

use at that moment ?

Do you have a flower garden in your home? What types of flowers do you
grow there? What do you think is the significance of growing flowers?

Farming of the flower is known as floriculture. It is a part of
horticulture1. Flowers are grown for decorative, medical, cosmetic
and religious purposes. It has high demand in the religious places like
temples. We can grow flowers in the Terai, hilly and mountainous regions
according to their nature. The demand of flowers is increasing day by day,
so floriculture is becoming the reliable source of earning for many farmers.

1. Floriculture in vases and plastic bags

Cultivation of the flower in the flower vases and plastic bags is popular,
especially in urban area. Rural people also use this technique and cultivate
the flowers nearby the houses. There are different sizes and shapes of
flower vases and plastic bags available in the market. We can also make

1 horticulture : the science or art of cultivating fruits, vegetables, flowers or ornamental plants

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the plastic bags of our waste plastic items.

For growing flowers in the vases or plastic
bags, we should select the proper vases or
plastic bags according the nature of the
flower. Keep the pebbles up to 1–2 inches
in the vases or plastic bags. Then fill them
with organic manure and soil mixed with
sand. Using plastic bags for the cultivation
of flowers is a bit tidy way of farming. It
helps in minimizing the pollution. But we
should be careful of managing plastic bags
after their use.

We should mange the proper irrigation according to the season and the
nature of flowers.

2. Collection and selection of seeds and seedlings for vases
and plastic bags

While collecting seeds, we should be alert in many things. We should
collect the seeds from properly ripened flowers. Seeds should be healthy,
same in size and having proper germination power. The selected seeds
should be dried up in sunlight for 1 to 2 days, then we should pack and
level it. We should select healthy and strong seedlings for cultivation.

3. Preparation of seedlings from seeds

We should prepare the nursery bed
properly for preparing the seedlings
of the flower. To prepare the nursery
bed, at first, we should plough or
dig the field more than three times.
Small stones and pebbles should be
removed. Then the soil should be
mixed with farmyard manure. Next,
we should level it and put the seed
on it. The seeds should be healthy for good germination. Then we should
mulch2 the bed with dry grass. Irrigation should be managed properly.

2 mulch : to cover the soil or the roots of a plant with a mulch or a protective covering, usual-
ly of organic matter such as leaves, straw or peat placed around plants to prevent
evaporation of moisture, the freezing of roots and growth of weeds

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NOW YOUR TIME
Make any four “Fill in the blanks” question from the above lesson.

4. Caring of flowers

After the transplantation of the flower, we should take good care of it.
Weeding should take place in proper time. Irrigation and its outlet is
also necessary, especially in the winter season. Sometimes, pests and
diseases can attack the flower plants and hamper the production. In
such a situation, we should pluck out the infected plant if it is totally
damaged and trim the infected parts of the plant if they are partly
infected. Soft digging of the field makes the soil loose that protects the
flower from bacteria and other various insects and infections.

5. Harvesting and storing

We should harvest the flower in its properly mature phase. It is better
to pluck the flowers in their proper season. While plucking the flower, it
should be plucked with stem and some leaves. It is safer and attractive
method of harvesting.

It is better to pluck the flowers in the morning time. If we pluck in the
evening time, we should put it in an open area at night. Flowers should
be stored in a cool and dry place. It is better to use cold store for storing
the flowers. We should be careful about the season and climate in the
process of harvesting and storing flowers.

6. Decoration with flowers

Flowers are used for decorative
purposes. We can decorate rooms,
houses, offices and schools. Flowers
are needed in various festivals
like Dashain, Tihar and Chhath.
Flowers are essential in marriage,
birthday, parties and other ceremonies. They are the symbol of purity
and love. We can make a garland of flowers and use them in many
ways. By collecting the flower with short stem and some leaves, we can
prepare bouquet which are used for many occasions.

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NOW YOUR TIME 1
Do the crossword.

2

3 Across
4 3. To supply water to an area of
5
land through pipes or channels
4. Materials that you put around

a plant to protect its base and
its roots
5. Cutting and gathering of crops.

Down
1. A young plant, especially one

raised from seed
2. Cultivation of flowers

WORK FURTHER

Answer the following questions: Level of Cognition

1. What is floriculture? K nowledge
2. Write the method of preparing a nursery bed.

3. How can we cultivate flowers in a vase or a plastic bag? C omprehension
4. Write short notes on decoration with flowers.

Connecting PROJECT

5. Prepare a flower vase in your school and plant A pplication
a flower. Take care of it time and again. After
harvesting, decorate your class with it.

6. Differentiate between harvesting and storing. A nalysis

7. If you want to grow flowers in your garden, which E valuation
flower will you choose? Why?

8. Suggest any five measures that can be adopted to S ynthesis
reduce import of flowers during festivals.

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2Lesson Medicinal Plants Cultivation

WHAT & WHY What ? Why ?

You’ll learn to By growing medicinal plants, you can
produce home remedies for several diseases.
 identify some local medicinal plants.
 describe some methods of collecting,

processing, storing and using these
medicinal plants.

ThinTkihnrgough Experience

There are different kinds of medicinal plants available. Their barks,

stems, leaves and flowers are useful for different diseases. Can

vocational farming of medicinal plants be a source of income? How?

You probably have seen and heard about medicinal plants
cultivation. Point out the impacts of herbal plant cultivation in
our daily life.

Plants which are used for medicinal
purposes are called herbal
plants. These plants differ according
to the climate and the season.
Various plants are used as medicine.
They are useful for adding flavour
to the cosmetic products, besides
medicinal value.

Nepal is rich in terms of the variety
of medicinal plants. There are almost 7,000 species of plants in Nepal.
In total, 700 species fall under the medicinal plants. It covers 10% of
the total plants in which 238 medicinal plants are lab - tested in Nepal.
Basically, there are two types of herbal plants. They are medicinal
plants and perfume and oil giving plants.

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a. Medicinal plants

They are further classified on the basis of their different parts. They are :

a. Roots type: Jatamasi, Panch aunle, Bojho, etc.
b. Leaves type: Titepati, Asuro, Tejpat, Bhorla, etc.
c. Seeds and fruits type: Katus, Lapsi, Harro, Amala, Barro, Peepal, etc.
d. Sapling type : Yarsha gumba, Chiraeto, Nagbeli, Ghodtapre, etc.
e. Barks type: Neem, Palaas, Dalchini, Bhoj Patra, etc.
f. Flowers type: Rhododendron, Negeswor, Asuro, etc.
g. Glue and Rasin type: Salla, Saal, Silajit, Ractachandan, etc.
h. Colour type : Pipla, Amala, Majito, etc.

b. Perfume and oil giving plants

Tuldo, Bojho, Sugandhawal, Marigold (Sayapatri) are perfume and oil
giving plants.

Time of collecting medicinal plants:

S.N. Parts to be Name of the plants Collection
collected Month/Time
Jatamasi, Padamchal,
1. Roots and Sugandhawal, Bojho, from Ashwin
stem Bhyakur, Satuwa, Kutaki, to the early

2. Leaves Sarpagandha, etc. Chaitra
Chutro, Neem, Bhojpatra,
3. Leaves Falgun–Chaitra
Dalchini, etc.
4. Flowers and Tejpat, Dhaturo, Titepati, Before
barks blossoming
Beladona, etc. Before complete
5. Seeds blossoming
Simal, Camomile, etc. After ripening
of the fruits
Dhaturo, Kantakari,
Sarpagandha, Amala, etc.

Identification, collection, storage and preservation of local
medicinal plants

Under this topic, we discuss –
a. Identification of the local medicinal plants

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b. Collection of the local medicinal plants
c. Storage and preservation of medicinal plants
d. Processing and use of the local medicinal plants

a. Identification of the local medicinal plants

There are different kinds of medicinal plants in our country. We can
cure many diseases if we know the proper medicinal property of these
plants. We should be very careful while identifying the therapeutic
value of them. For this purpose, we should make a study of these plants
on the basis of their :

a. Size (tall, short, large, small, thick, thin, etc.)
b. Kind (smooth, coarse, tough, soft, coniferous, evergreen, etc.)
c. Colour (black, red, blue, yellow, white, green, etc.)
d. Taste (juicy, dry, bitter, hotter, acrid, etc.)
e. Flavour (good-smelling, bad-smelling, etc.)

Along with this, we should have a good knowledge of their leaves, barks,
roots, stems, flowers and fruits.

Nepal has diversified topographical features. Medicinal plants found
in different topographical features, have special kind of medicinal/
therapeutic value. Therefore, we should consider the location, climate
and temperature while identifying plants. For example, plants found
in the Terai region have different medicinal property with those of the
hilly or mountainous regions. Bhojpatra, Chiraito, Dhupi, Sunpati,
Jatamasi, Kutaki, Yarsagumba, Panch aunle, Nagbeli, Nirmasi,
Pashanbhed, etc. are found in the mountainous region. Similarly,
Padmachal, Tejpatra, Chutro, Titepati, Gurjo, Timur, Jethimadhu, etc.
are found in the hilly region. Sarpagadha, Neem, Harro, Barro, Amala,
Sikakai Kurilo, Khayar, Dhaturo, Parijat, Rajbriksha, etc. are found in
both Chure-bhawar and the Terai regions.

b. Collection of the local medicinal plants

After identifying the medicinal plants, next step is to identify the parts
of the plants and the place for harvesting. Not all parts are equally
important. So we should be selective while collecting the parts. For
example, we collect only barks of Chutro, Neem, Dalchini, etc. Leaves
are taken from Tejpat and Dhaturo. Flowers are taken from Simal
and Camomile. Seeds are taken from Sarpagandha, Kantakari and

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Dhaturo. However, whole plants of Jatamasi, Pashanbhed, and Bojho
are collected because every part of them has therapeutic value.

c. Storage and preservation of medicinal plants

After collecting the plants or their parts, we should think of proper
storage and preservation of these medicinal plants. Here are some
important points to be considered:

a. These parts of plants should be dried in sunlight or shadow.
b. Medicinal plants should be protected from pests, insects and fungi.
c. Bags, boxes or sacks should be dry, clean and mucus-free.
d. The store-room should be dry and airy.
e. Stored herbs should be frequently dried in sunlight so that we can

preserve them for a long time.
f. Seed-bearing medicinal plants should be kept into earthen pots

and sealed properly.
g. The name, weight, storing date, etc. should be labeled on the sacks,

bags, pots, etc.
h. While storing scented oil or juice, they should be free of moisture

and other kinds of unnecessary liquids.

d. Processing and use of medicinal plants

Medicinal plants and their parts are in the crude form before processing
them. Therefore, we should know the proper processing technique.

Some ways of processing and using medical plants are as follows:

a. It should be dried in sunlight.
b. It should be protected from pests, insects and sunlight.
c. Keeping in a dry bag, it should be stored in cool and dry place.
d. We dry it in sunlight many times for its preservation.
e. The liquid should be stored in bottles.
f. It is necessary to label on the pack or bottles.

NOW YOUR TIME

Fill in the blanks with the suitable word(s) :

1. Medicinal plants are used for _____________.
2. _______ species of medicinal plants are lab-tested among ________.
3. We should store medicinal plants in _____________place.

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Use of local medicinal plants

Medicinal plants are very useful for the treatment of many diseases.
We can use various parts of medicinal plants by making paste, juice,
soup, dry slice, etc. Some ways of processing and using medicinal plants
are given below:

S.N Name of Processing Parts used for Uses
medicinal plant medicine

Titepati Terminal Round worm, fever,

1 Grinding, drying parts, leaves, loss of appetite.

and boiling roots, stem, Used as pesticide

seeds and incecticide

Common cold,

2 Bojho Grinding to make Roots throat pain, tooth
powder infection, and

removing animal’s

lice

3 Chiraito Soaking in water. Whole part Fever and
to make juice roundworm

4 Sisnu (Netlle) Paste by grinding Roots fracture and
bruised arms, legs

5 Siltimur Paste or dust by Fruit Swollen stomach
grinding

6 Harro boiled syrup Barks and Common cold, loss
fruits of appetite

7 Ainseloo Making syrup Roots Pneumonia

Crushing and

8 Majitho extracting Roots Carpet dyeing

coloured liquid

Grinding,

9 Chutro mixing in water Barks Eye strain

and filtering it

10 Asuro Boiling to make Green Malaria
syrup terminal

11 Sundhupi Making oil Leaves and Perfume
barks

12 Garlic Grinding and Cloves Gastritis,
making syrup altitudinal

sickness

13 Tulsi Chewing or Leaves and Common cold and
making syrup stems fever

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NOW YOUR TIME

Match column A with column B.

Column A Column B
Titepati fractured and bruised legs
Bojho swollen stomach
Sisnu common cold
Siltimur roundworm and fever

WORK FURTHER

Answer the following questions: Level of Cognition

1. What are medicinal plants?

2. Make a list of the ways of storing medicinal plants. K nowledge
3. What are the two types of herbal plants? Write

with examples.

4. Make a table of any three medicinal plants, their C omprehension
processing method, parts used for medicine and uses.

Connecting PROJECT

5. Make a list of medicinal plants which are available A pplication
in your surroundings.

6. Collect any three useful parts of medicinal plants
and present in your class.

7. Differentiate between Bojho and Chiraito. A nalysis

8. Which one do you take in case of common cold: E valuation
Bojho or allopathic medicine? Give your opinion.

9. Suggest any five points to commercialize the S ynthesis
production of medicinal plants in your area.

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GLANCING 20
THIS UNIT 3

A. Theoretical Revision

1. Fill in the blanks.
a. Farming of flowers is known as ______________
b. The part of Jatamasi that has medicinal value is ______________
c. Barks of ______________ are used for eye strain.

2. Write ‘T’ for true and ‘F’ for false statements: 2
a. Weeding should take place in a proper time.
b. Flowers are not used for decorative purposes.
c. Medicinal plants should be matured in the time of harvesting.
d. Asuro is useful in making perfume.

3. Answer the following questions (any three): 5 x 3 = 15

a. What is floriculture? How can you grow flowers in plastic bags?

b. Explain the process of preparing seedlings from seeds.

c. “Nepal is rich in medicinal plants.” Justify.

d. What factors should be taken into account while storing medicinal plants?

B. Practical Revision 20

1. Do the following activities: 5 x 3 = 15

a. Use plastic bags to grow plants and seedlings in your school.

b. Submit the projects given in the lessons of this unit to your teacher and get

them signed by him/her. Keep a record of your submissions.

c. Grow some medicinal plants in your school. Collect the useful parts of the

plant and make a chart on its benefits. Store the parts of the plant and

display them in school exhibition or any other programme.

2. Viva-voce 5
a. Why do we plant flowers in our home? Mention a point.
b. Name any two flowers found in the summer season. Connecting
c. Mention a method of caring flowering plants? INTERNET
d. Give any two examples of seeds and fruits of medicinal plants
Looking throughout www.symphonypub.com for cumulative revision.
used as medicines.
e. Which medicinal plant can be used for common cold?

Visit

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UNIT
11 CARING OF ANIMALS

1Lesson Sheep, Goats and
Chyangra Farming

WHAT & WHY What ? Why ?

You’ll learn to By getting the skills of caring with general
idea of diseases and its treatment of sheep,
 describe balanced feeding and pasture goat and chyangra, you can increase
management for sheep, goat and your income in sheep, goat and chyangra
chyangra farming. farming.

 describe reproduction management for
sheep, goat and chyangra farming.

 explain some diseases of sheep, goat and
chyngra and their treatment.

ThinTkihnrgough Experience

You must have goats, sheep and chyangras at your home. These
animals play an important role in our economic life. Scientific and
modern sheep and goat farming improves the standard of our life.
For vocational farming, management of shed is important. What
kind of shed is appropriate in your locality for such animals ?

You must have kept sheep/goats or chyangras at your home.
Besides grass and water, they need nutritious feedings too. How

can we prepare feed from local materials? Discuss.

Sheep and goats are kept in almost
all parts of Nepal. They are kept
for skin, wool and meat. Sheep are
also good means of transportation,
especially in the mountainous
region. Goats’ manure makes the
farmland fertile. These are the
animals that like to graze in open,

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dry and slopy area. That is why, we should be careful of the danger of
wild animals. They can be good source of earning if reared and cared in
a proper way. Healthy grain is necessary for proper caring. Sometimes,
medicines are also needed for keeping them safe from tapeworms and
parasites.

Balanced Feeding

The successful business of sheep
and goats farming depends mostly
upon their feeding. Same kind
of feeding for long time reduces
the productivity of animals. They
should be fed with carbohydrate,
protein, fat, minerals, vitamin and
proper amount of water. It is also
known as balanced feeding. Green
grass and fodder is necessary for the physical growth and productivity
of sheep and goat farming.

Food and Pasture Management

Food management and pasture management are entirely co-related
because both are concerned with the feeding of sheep and goats.
Pasture or grazing land is the basic feeding of animals in our country.
Due to the lack of technically systematic grazing land, we have to
depend on open land such as the jungle, edge of terrace, etc. as grazing
land. Management of mobile pasture helps enhance the productivity of
animals. It provides varieties of grasses which are necessary for their
growth and productivity.

We can manage the feeding system in the following ways:

Age and condition Amount

At the time of pregnancy Nitrous grass, 200-250gm grain
containing 14-16 per cent protein, pure
Mother ewe (just after the birth to
offspring) water every day

Castrated goats (Khasi) Green grass, 200-250gm balanced feed,
pure water every day

Green grass, 150gm balanced feed every
day

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Uncastrated goats (45 days before the 300-500gm balanced feed every day
time of mating)

Newly born baby goats/sheep Dam’s milk after one hour from the birth

(If the dam’s milk is not sufficient or in the condition of its death, we
should mix an egg, 200ml water and 10ml parafed in 300ml milk and
give 3 to 4 times a day.)

Balanced feed made of local materials

Balanced feed has pivotal position in animal husbandry. Grain made of
the mixture of salt, paddy, rice, paste of daal, mixture of mineral, paste
of fish, etc. keep the animals intact. Balanced feed helps the animals in
their proper growth. It makes the animals able to fight against diseases.
Here is the model to prepare balanced feed made of local materials.

Raw materials Proportion for Proportion for Proportion for
14% protein 16% protein 18% protein
Maize
Barley 37 35 32
Bran (Chokar) 37 35 32
Lentil’s by product (mass) 15 13 14
Mineral mixture 9 15 20
1 1 1
Salt 1 1 1

Reproduction and breeding management

Good reproductive performance is essential for efficient management
and production of cattle. Sometimes, it may depend to some extent,
on local conditions and individual farm systems. Management of
reproduction has important role in the betterment of mother goat/
sheep’s heredity. From the healthy and quality goats and sheep, we can
obtain more qualitative offspring. We can collect more profit from such
goats and sheep if we provide them favourable environment, grain and
health treatment.

A he-goat or a thuma is essential for 25 to 30 she goats or sheep for
breeding. One year to six years old thuma can be used for the mating
purpose. The animal used for breeding should be fed with balanced
food for a month before making them breed. 12 to 14 months’ goats
can be impregnated. There is high probability of death of kids in an

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extreme cold and hot. So, breeding should take place avoiding winter’s
two months and summer’s one month.

Things to be considered at the time of breeding

a. There should not be any kind of blood relationship between a
thuma and impregnated sheep.

b. Kids impregnated within relation (thuma and she-goat) can be thin
and diseased. Generally, goats and sheep are impregnated after 50-65
days of earlier birth date. A healthy goat/sheep breeds twice in a year.

NOW YOUR TIME

Fill in the blanks with suitable word(s) :
1. Sheep are kept for _________.
2. Same kind of feeding for a long time _________,
3. Balanced feeding helps the cattle for _________.
4. _________ years thuma can be used for breeding.

Diseases of Goats and Sheep

Different kind of diseases or parasites trouble goats and sheep. These
diseases, their symptoms and prevention/treatment are discussed below:

1. PPR

It is caused by bacteria. It is also called
the epidemic of goats and sheep. It is
a communicable disease that catches
goats/sheep while transferring from
one place to another.

Symptoms

a. Fever up to 104oF to 106oF.
b. Dry face
c. Reddening of eyes
d. Thick mucus discharging from nose
e. Wounds inside mouth
f. Infection inside nose
g. Pre-mature delivery
h. Dehydration

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Treatment

a. PPR injection every two years

2. Gastroentritis

Symptoms
a. Indigestion
b. Weakness
c. Decrease in appetite and weight

Treatment

a. Use of medicines like nebolon,
purgocare.

b. Sulpha medicine tablet
c. Appropriate care in sanitation and cleanliness

3. Bloat

Symptoms
a. Swelling of left-side stomach and

becoming like a ball
b. Release of saliva
c. Difficulty in respiration
d. Stomach pain
e. Stopping of urinating and stool

Treatment

a. Use of Aril injection
b. Releasing guts using a Trocher canal
c. Use of antibiotics
d. Use of Afnil, Bloatocial or Timpol
e. Use of vitamin ‘B’ through injection

4. Pneumonia

Symptoms
a. Speeding up and obstruction in breathing
b. Coughing with high fever
c. Releasing mucus through nose
d. Loss of appetite
e. Difficulty in breathing

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Treatment 169

a. Use of Avil injection
b. Giving antibiotic treatment for 3

to 5 days
c. Transferring to a dry place
d. Giving Ceflon powder
e. Proper care in sanitation

5. Mastitis

Symptoms
a. Swelling of nipple and udder
b. Pus and blood discharging through

nipples
c. Decrease in milk production

Treatment

a. Use of antibiotic injection through
nipples

b. Use of anti-inflammatory cream in the infected parts
c. Proper care in sanitation
d. Use of medicine after diagnosis

6. Hoof and mouth disease

Symptoms
a. Fever up to 104oF to 105oF.
b. Releasing saliva
c. Infection around hoofs
d. Problems in movement
e. Swelling of the tongue and
difficulty in feeding

Treatment

a. Cleaning the mouth with potash-water
b. Cleaning the hoof with phenol water
c. Annual vaccination
d. Regular consultation with veterinary doctors.

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Management of Sheep and goats

We keep goats, sheep and Chyangras especially for meat. Once the castrated
he-goats or ram are fully grown-up, we sell them to the market for meat.
Khasi and boka are highly demanded in the district headquarters or cities
like Kathmandu, Pokhara, Dharan, Nepalganj, etc. Moreover, cheese can
be made from goat milk. Farmers in Chitlang, Makawanpur have shown
an example for this kind of dairy product. Similarly, we get ghee and wool
from sheep. We can earn money by selling wool to the carpet factories.
Thus, we can be benefitted by farming goats, sheep and Chyangras.

NOW YOUR TIME

Write ‘T’ for true and ‘F’ for false statements.

1. PPR is caused by irregular feeding.
2. Bloat is condition of being more than enough air in the stomach.
3. Caflon powder is used for Mastitis.
4. Cheese is made of sheep’s meat.

WORK FURTHER

Answer the following questions: Level of Cognition

1. What is pasture management? K nowledge
2. Make a list of major diseases of goats and sheep.

3. How can we manage the balanced feeding for sheep or goat? C omprehension
4. List the local species of goats and sheep of your locality.

Connecting PROJECT

5. Visit any professional of goats or sheep farming of

your society and make a report on the basis of the

following clues: A pplication
a. Number of goats or sheep:
b. Total investment:
c. Diseases and system of treatment:
d. Feed management: e. Total profit:

6. Why is good reproductive performance essential? A nalysis

7. Which one do you think is better to rear in your E valuation
community: goats or sheep? Why?

8. Suggest any five measures to reduce the import of S ynthesis
sheep and goats during Dashain festival.

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2Lesson Cow and Buffalo Farming

What ? Why ?

You’ll learn to By involving in animal husbandry, you can
produce more milk and meat.
 describe balanced feeding and pasture
WHAT & WHY management for cow and buffalo farming.

 describe reproduction management of
cow and buffalo farming.

 explain some diseases of cows, buffaloes
and their treatment.

ThinTkihnrgough Experience

Milk and dairy products have a high demand in the market. Milk

can be obtained from cows and buffaloes. How can we modernize the

method of farmimg for more production ?

We keep cows and buffaloes in our homes. List some of the

diseases of cows and buffaloes.

Cow and buffalo farming in Nepal
is an ancient farming system. It
is still practised traditionally all
over Nepal. Commercial animal
husbandry in Nepal is recently
introduced and becoming popular
among farmers. Animal husbandry
is a good source for generating
income. Cows and buffaloes are basically farmed for milk, ghee and
their young ones. It has become a good source of income for farmers.

Caring of cow and buffalo

Food and pasture management
Grass, leaves, hay, straw and grain are the food for cows and buffaloes.
Rich food with nutritious items is necessary for the proper growth and

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health of cows and buffaloes. For this purpose, we need seasonal hay
and grass that is locally available.

Cattle grazing is equally important for the better health and productivity.
Cows and buffaloes should be taken to the grassland and open field at
day time. It is better to plant fodder trees on these lands. They get a
good amount of nutrients through such fresh grass and leaves.

Balanced feed from local materials

Feed made from local materials is healthier for animals. It helps in
growth and better production from the animals. The following table
shows the simple way of preparing balanced feed for cows and buffaloes.

S.N. Ingredients Mixing ratio
1. Wheat, maize, barley 25 to 30 parts
2. By products like residue of rice, flour 10 to 25 parts
3. Mustard, residue of cotton 25 to 35 parts
4. Other beans, peas, nuts, and so on 5 to 20 parts

Breeding management of cow and buffalo

Generally cows and buffaloes are domesticated for milk. The species of
the animals should be qualitative for better production. But we should
be careful that the reproducing couples should be free of any kind of
relationship for gaining more expected results. Generally, there are two
kinds of breeding: They are In-breeding and Out-breeding

a. In-breeding

In-breeding can be further classified into:
a. Close breeding: very near relationship. This breeding is made

between close relationship.
b. Line breeding: this breeding is made among many generational gaps.

b. Out-breeding

Out-breeding is better and beneficial than the in-breeding system.
Breeding out of any kind of relationship gives more acute and
quantitative result. The following table shows the breeding process of
cows and buffaloes.

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S.N. Description Cows Buffaloes
1. Adult age (in months) 12-16 24-40
2. First mating (in months) 18-22 36-42
3. Interval of menstruation (in days) 18-21 20-24
Fertilization in menstruation
4. period (in hour) 12-18 30-36

5. Period of ova formation after 14 hours of after 18-24 hours
willing to mate of willing to mate

NOW YOUR TIME

Fill in the blanks with appropriate word(s) :
1. Commercial cow farming is being _________ in Nepal.
2. Cows and buffaloes are kept for _________.
3. Balanced feeding helps _________.
4. Animal husbandry is a good source of _________.

Identification, symptoms and treatment of diseases.

Cows and buffaloes may suffer from diseases. It makes them sick. It
hampers their growth. There may be reduction in milk production.
Therefore, we should know common symptoms and ways of treatment.

Symptoms

a. Sleepy eyes and downward ears
b. Rough and erected hair
c. Dry face
d. Yellow urine
e. Difficulty in breathing
f. Swollen stomach
g. Mucus in stool
h. Increasing heart beat

Treatment

a. Proper care in sanitation of sheds
b. Providing balanced feed
c. Providing pure water
d. Immunization and injection
e. Providing veterinary service to the sick animals

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Major diseases and their treatment are mentioned as follows:

1. Mastitis

Symptoms

a. Swollen udder and hot nipples
b. Reluctant to be milked
c. Uneven milk
d. Releasing pus and blood
through nipples
e. High fever

Treatment

a. Proper care in the sanitation of udder and nipples
b. Use of antibiotics

2. Brucellosis

Symptoms

a. Feel uneasy
b. Premature delivery
c. Problems in discharging the
placenta(Itmaycauseinfertility)

Treatment

a. Separation from the herd
b. Proper feeding
c. Good sanitation

3. Black Taurper (Charchare)

Symptoms

a. Staggering
b. Fever
c. Swelling on thigh muscles
d. Release of charchare sound if
touched on the swollen parts
e. Death within 3 days of infection

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Treatment

a. Vaccination before the summer season
b. Use of the penicillin injection every six hours

4. Black Quarter (bhyagute rog)

Symptoms

a. High fever (up to 106o to 107o)
Fahrenheit
b. Swelling on throat
c. Difficulty in breathing

Treatment

a. H.S. injection before the monsoon
b. Use of antibiotics like Teramicin or Tetracycline
c. Separation from the herd

5. Food and mouth disease (FMD) (Khoret)

Symptoms

a. Drooling of saliva and fume
b. Infection inside the month
and on hoofs
c. Movement problem
d. Pregnancy ending in miscarriage.

Treatment

a. Proper sanitation
b. Cleaning foot-wounds with turpentine oil and mouth with alum
c. Vaccination before the monsoon.

Product Management

Cows and buffalos are mostly kept /domesticated for milk and dairy-
products. Milk is collected in various centres and distributed to the
deferent places. Cooperatives and many farmer groups are helping
‘Dugdha Bikas Sasthan, Kendriya Karyalaya’, Lainchur to collect the
milk. ‘Ghee’, ‘Chhurpi’ and ‘Cheese’ are produced in many districts of
Nepal. Cheese is produced in Ramechap, Dolakha, Solukhumbu and
Rasuwa districts whereas cheese from the cow-milk is produced in

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Pashupatinagar, Ilam Makkhan/butter is produced in Ramechhap.
Such produced goods are sold to the market in reasonable price. Apt
method of preserving goods should be considered before taking these
products to the desired location/market.

NOW YOUR TIME

Match column A with column B.

Column A Column B
i. Black quarter a. pre-mature delivery
ii. Mastitis b. drooling of saliva
iii. FMD c. fever rises up to 106-107° F
iv. Brucellosis d. swollen under and hot nipples

WORK FURTHER

Answer the following questions: Level of Cognition

1. What is mastitis and what is its treatment? K nowledge

2. How can we manage feed by using local materials?

Explain. C omprehension
3. Write shorts note on:

a. Black taurper b. Black quarter

Connecting PROJECT

4. How is feed managed for cows and buffaloes at A pplication
your home? Make a table of essential ingredients
and present it in your class.

5. Visit your nearby farm houses and make a list of
local species of cows and buffaloes.

6. Visit an animal care center near your school and
list the services provided for cows and buffaloes.

7. Write three differences between khoret and black A nalysis
quarter. E valuation
S ynthesis
8. Which one is better to rear in your community: cow
or buffalo or none? Why?

9. Suggest any five points to commercialize cow and
buffalo farming.

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3Lesson Poultry Farming

What ? Why ?

You’ll learn to By learning the skills of caring fowls, you
can minimize the loss in poultry farming.
 describe balanced feeding and pasture
WHAT & WHY management for poultry farming.

 describe reproduction management for
hen and ducks.

 explain some diseases of hens and ducks
and their treatment.

ThinTkihnrgough Experience

Hybrid species of chickens are more productive than local species. But
many Nepalese farmers of rural area are not introduced with it at
all. How can we bring the change by introducing them with hybrid
species?

You must have seen poultry farming in your surroundings. How

can we take care of hens and ducks?

Domesticating, managed rearing
and breeding of birds for earning
is called poultry farming. The most
domesticated birds are chickens
and ducks. They are especially
kept for meat and eggs. In a farm,
these fowls are raised in a large
number. Layers are kept for eggs
and brollers are raised for meat.
Properly managed poultry farm can be a good source of livelihood. It
requires proper care and management from the starting to the end of
the farming. Appropriate shed, nutritious feeding and awareness in
identification and treatment of diseases are the most important things
in vocational poultry farming.

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Caring of hens and ducks

1. Feed management

Feed management covers 60 – 70
per cent of the total expenditure of
poultry farming. Appropriate feed
management is the best means
to gain the best production from
the fowls. Local breeds of fowls
prefer grazing in open land but we
should manage proper environment of feed should be there for layers
and broilers in the poultry farm. There are mostly four stages in the
management of feed and pasture of poultry farming. They are :

a. Starter feed: The feed provided for the chickens from the first day to eight
weeks is first feeding. It is known as starter feed. There should be 20-22
per cent protein in the first feeding. It is also called number one feed.

b. Grower feed: It is called number two feeding. In this stage fowls should
be fed more nutrients. Along with proper management of water, 17-18
per cent protein should be provided in this stage.

c. Layer feed: This number three feed is given to layers for 28-80
weeks. It should contain 15-17 per cent protein. If more nutrients
are managed in this stage, layers give more production.

d. Broiler feed: Broilers have got proportional relation with appetite and
their physical growth. The more we feed, the faster they grow. They
should be 15-17 per cent protein for broilers in their adulthood.

Balanced feeding from local materials

Protein, carbohydrates, vitamins, minerals and water are the essential
elements for almost all living beings. We have many crops that are rich
in nutrition. Proper mixture of these crops makes balanced feeding
essential for the development of fowls.
We can also make the balance feed by using our local resources. Here is
a model of preparing balance feed from local materials:

Raw materials Proportion (in %)
Maze pieces 30
Rice husk 15

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Groundnut’s cake 15
Wheat bran 10
Gram pieces 10
Barley pieces 7
Fish meal 6
Khudo 5
Bone meal 1
Lime 1
Salt 0.5

2. Breeding and management

Breeding is the important process for poultry farming. Breeding helps
reduce the expenditure for importing the chickens. We can produce
chickens in two ways: artificial and natural. Improvement of breeding
or hybridization gives better production. To manage the breeding
process, we should select healthy male and female reproducing couples
and keep them for reproduction. By artificial method, we can produce
large number of chickens.

3. Identification of diseases, symptoms and treatment

Fowls like chickens and ducks generally suffer from different types of
diseases. So it is necessary to control the diseases otherwise the whole
lot may suffer and die. To prevent the spread of diseases, we should find
out the causes of diseases and follow proper ways of treatment.

We discuss the identification of fowl diseases, general treatment, major
diseases and their controlling measures in this lesson.

A. Minor diseases and their treatments

Chickens and ducks are often attacked by different types of diseases. For
example, diseases like Ranikhet, Morex and small-pox are caused due
to virus. Similarly, bacteria cause pullorum, cholera, tracheal disease
and typhoid. Protozoa cause Coccidemosis:

Symptoms

a. Drooping b. Loss of appetite
c. Yellow ear lobs d. Dropping tears

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e. Difficulty in breathing f. Green stool
g. Gasping h. Fever

Treatment

a. Keeping the farm neat and clean and dry
b. Grouping of the fowls on the basis of their age
c. Managing the chicks in a spacious farm
d. Separating the infected fowls
e. Using sterilized utensils
f. Keeping infected eggs from hatching
g. Sterilizing the incubator with fumigation
h. Burying infected chickens and their faces properly
i. Managing vaccination properly.

B. Major diseases and their treatment

Apart from the above mentioned common diseases, the fowls suffer from
the following diseases:

1. Newcastle (Ranikhet)

Symptoms

a. Gasping and coughing
b. Defecating white stool mixed
with red and green mucus
c. Eyes becoming red
d. Keeping the beak open
e. Twisting the head
f. Reducing egg-production

Prevention

a. Proper care in sanitation
b. Separating the infected ones
c. “Ache-strain” vaccination to the chicks.

2. Small - pox

Symptoms

a. Infection on the face, ear-lobs and crest.
b. Black and dark spots on the infected part

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c. Watery eyes, swollen eyelids
d. Probability of blindness

Treatment

a. Proper vaccination between
the age of 7 to 8 weeks
b. Use of Actiflaccin liquid on the
infected parts
c. Feeding the vitamin and
antibiotics water

3. Cholera

Symptoms

a. Loss of appetite
b. Swelling of ear lobs and crest
c. Green mucus mixed in the stool
d. Leg problem, staggering and
frequently moving round

Treatments

a. Separation of fowls as per their age-group
b. Use of vaccination
c. Giving Sulphamization solution (16%) or Ambozin solution

(10-13%) or Hostacyclin solution with water for a whole week.

4. Pullorum (on baby fowls)

Symptoms

a. Loss of appetite and weakness,
that may result into death
b. Formation of groups
c. White stool
d. Sticky stool
e. Diarrhoea problem

Treatment

a. Giving medicines like Sulforide and Nitrofusion
b. Use of antibiotics in the feed.

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Product Management

The prime aim of poultry farming is to produce eggs and meat. Eggs
should be kept in dry and cold place. 6 to 8 months broilers are preffered
for meat in the market. So they should be supplied to the market
according to its demand.

NOW YOUR TIME

Fill in the blanks with appropriate word(s) :
1. 20-30 per cent of total expenditure of poultry farming is covered

by ________.
2. Starter is provided from the first ________.
3. Mixture of ________ is given in Infectious Bursal Disease.
4. Artificial and ________ are two process of breeding for chickens.

WORK FURTHER

Answer the following questions: Level of Cognition

1. What is the importance of poultry farming? K nowledge

2. Explain the feeding in the growth period of fowls. C omprehension
3. How can we manage the breeding in poultry
A pplication
farming? Explain. A nalysis
Connecting PROJECT
E valuation
4. What materials are used for the feed in poultry
farming in your society? Discuss it in your class.

5. Visit any three professionals of poultry farming in
your society and find out the major diseases and
treatment system. Present your findings in the class.

6. Make a table of major diseases and treatment for
poultry farming.

7. “Poultry farming has become a popular business
in semi-urban areas.” Justify.

8. Suggest any five measures to identify healthy meat. S ynthesis

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4Lesson Swine Farming

WHAT & WHY What ? Why ?

You’ll learn to By getting the skills of swine farming, you
can reduce dependence on others for meat
 describe balanced feeding and pasture and earn money.
management for swine farming.

 describe reproduction management for
swine farming.

 explain some diseases of swine and their
treatment.

ThinTkihnrgough Experience

Have you ever visited a swine farm? What kind of shed is suitable

for swine?

You have seen pigs in your locality. What kind of feed do they

need? Explain in brief.

Swine farming can be better source
of income since they can breed twice
in a year. They can produce nearly
10-12 piglets at a time. In Nepal,
the local species are replaced by
improved pigs. Pigs produced from
the Pakhribash Agriculture Center,
Dhankuta have are popular in the
Eastern Development Region. It is
better to manage a pool inside or nearby the farm of swine because they
cannot resist the hot temperature.

1. Feed and pasture management

Swine love potatoes, radishes, yam, gittha, carrots, clover, Dubo and
leaves of turnip, beetroot, sugarcane, etc. Grass grown at the pond and
stream like Jalakumbhi is preferred by them. Grazing swine in the farm

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better for them. Moreover, nutritions feed is necessary for their good
production and proper growth of swine. We can make swine feed by
mixing paddy, maizes, wheat, millet, buck-wheat husk, flour, oilcake,
etc.

a. Balanced feed
We should manage feed for swine as per their age group.

Piglets and adult swine need special kind of feed. Provision of balanced
feed can yield better production of swine. They can grow faster and
become healthy.

b. Balanced feed made of local products

It is not necessary to buy swine feed in the market. We can make it in
our home. For this, we need the mixture of paddy husk, pieces of maize,
wheat, oilcake, oat, bone pieces, fish pieces, gram pieces, treacle, salt,
etc. It should be provided as per their physical growth.

c. Feed and pasture

As stated above, swine love grazing. So they need open area near the
farm. Besides grass and water, swine need feed. Necessary feed for the
swine of different stages is mentioned below:

S.N. Stages of swine Daily quantity (Kg)
1 Youngs/Piglets (20-40kg) 1-2
2 3-4
3 Growing ones (50kg) 2-3
4 Reproducing couples (100kg) 4-5
5 Mother pig with youngs (100kg) 3-5
6 5
Boar (100kg)
Sow (100kg)

2. Breeding Management

We keep swine especially for meat. For this, swine need to produce
youngs. The ideal ration between male and female is 1:5. That is to say,
there should be at least one male (boar) and five females (sows) in the
farm. The couples should be out of blood relationship. A fully grown
boar and a healthy sow can yield better production. In a swine farm,
there must be at least 5 youngs. They need to be healthy.

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Breeding process of female swine Period
8-12 months
Swine 8-15 months
Adult age 15-24 days
First mating 36-48 hours
Interval of menstruation the day after willing for mating
Fertilization in menstruation period
Period of ova formation 148 days.
Average pregnancy period

NOW YOUR TIME Column B
8-12 months
Match column A with column B. 4-12 monthss
Column A 148 days
Adult age 15-24 days
First mating
Interval of menstruation
Average pregnancy period

3. Identification of diseases, symptoms and treatment
Swine suffer from various diseases. They hesitate to feed at the time
of sickness. Inactivity, high temperature, wounds, infection on hoofs
and month and releasing saliva are general symptoms of sickness. If
found so, we should identify the disease and give medicines. Veterinary
doctors at the animal health centre help us.
The following are the major swine diseases, symptoms and treatment.

a. Patke

Symptoms

a. excessive swelling around the neck
b. difficulty in breathing
c. bleeding through the nose and
anus

Treatment

a. Use of Streptopencilin injection every 12 hours
b. Use of Anthrax spore vaccine as the preventive measure
c. Good sanitation

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b. Swine fever
Symptoms

a. Loss of appetite
b. Drooping
c. Blood stain in faeces
d. Fever up to 104oF-106oF
e. Diarrhoea
f. Immobility
g. Blue spots on the body

Treatment
a. Use of swine fever vaccination
b. Proper sanitation

c. Scabies (Luto)
Symptoms

a. Itching on ears, neck and
backbone
b. Poor growth

Treatment
a. Mix of 5ml Actomin in 5 liters
water and cleaning the body.
b. Aimermacton injection
c. Use of Himax cream

d. Foot and mouth disease (FMD) (Khoret)
Symptoms

a. Wounds and rashes inside the mouth
b. Drooling
c. Wounds in the middle of hooves
d. Difficulty in movement

Treatment
a. Cleaning legs with Phenol solution
b. Use of Himax cream
c. Anti-rinderpest vaccine every
4 months

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Moreover, swine are troubled by different types of pests and parasites
like round worm, lice, fleas, etc. Use of Binfragen is useful for the young
after 2 months.

Overall preventive measures:

a. Using pesticides at the entrance of the shed Didkynoouw ?

b. Proper management of the dead swine
c. Keeping the shed clean and dry

d. Provision of clean drinking water According to Professor
e. Easy outlet of urine and faeces Donald Broom of the

f. Proper vaccination Cambridge University

g. Regular consultation with the Veterinary School,
veterinary doctors “[Pigs] have the
h. Attending training on swine farming.
cognitive ability to be
quite sophisticated.

Product Management Even more so than dogs
Pigs are kept and grown on farms for their and certainly [more so
than human] 3-year-

meat. Pig meat is known as pork. There is olds.”

a high demand of pork in the market. We

can sell live pigs to the meat shops. If possible, we can open meat centre

ourselves. Moreover, piglets are also demanded by other swine farmers.

NOW YOUR TIME

Choose and tick the best answer in the following.

1. Which is the major cause of padke?

a. Viral infection b. Excessive swelling around the neck

c. Excessive swelling of foots d. Skin inflammation

2. When HS attacks the animal, it suffers from _________.

a. Skin inflammation b. High fever

c. Sore throat d. All of above

3. Anthrax is a kind of _________.

a. Communicable diseases b. Non communicable disease

c. Non curable disease d. All of above

4. Brucellosis damages the _________.

a. Breeding capacity b. Feeding capacity

c. Growing capacity d. None of above

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WORK FURTHER

Answer the following questions: Level of Cognition

1. Make a list of major diseases of swine. K nowledge

2. What materials can be used for the feeding of swine? C omprehension
3. Make a list of local and hybrid swine found in your

society.
Connecting PROJECT

4. Make a list of the materials which are used for the A pplication
feeding of swine in your society and present it in
your class.

5. Visit an animal care centre near your school and
list the services provided for swine.

6. What types of climate is suitable for swine farming? A nalysis

7. Swine farming is observed more prevalent in some E valuation
particular ethnic groups. Give your opinion about
this situation.

8. Make a plan to manage healthy food for 50 piglets. S ynthesis

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5Lesson Fish Farming

What ? Why ?

You’ll learn to By involving in fish farming, you can
produce fish commercially.
 describe balanced feeding and pasture
WHAT & WHY management of the fish farm.

 describe reproduction management of
the fish farm.

 explain some diseases of fish and their
treatment.

ThinTkihnrgough Experience

You must have visited fish farming. You love feeding fish. What kinds

of feed do they prefer? Can we prepare it from our local products?

Commercial and scientific fish farming can be a good source of

earning. How ? Write in a couple of paragraphs.

Fish farming refers to raising fish
in ponds, lakes, streams or rivers.
It can be a good source of livelihood.
The demand of fish is increasing
in the market. Fish is regarded
healthier than other meat available
in market. Different kinds of fish
are farmed in the pools and ponds
in our country. For vocational
farming, it needs care and security. Balanced diet also cannot be ignored
in its occupational farming. Some of the major things to be taken into
consideration in vocational fish farming are listed below:

Balanced feed

In Nepal, carp is the commonly found breed of fish that is produced in the
fish-farm. They need both natural and homemade feed for their survival,

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growth and timely reproduction. Fish feed can be prepared at home or
purchased from the feed industries. Balanced feed should contain various
nutrients such as protein, carbohydrate, fat, vitamins, and minerals. Use
of local crops is good because they are rich in these kinds of nutrients.
While preparing feed, we need to know the ratio of nutrients. For example,
feed for the small (Bhura) carp fish, growing fish and adult fish should

contain 25–30%, 20-25% and 25-30% protein respectively.

Feed and pasture management

Fish need natural as well as artificial feeding. Natural feeding includes the
phytoplankton, snail, germs, insects, herbs, zoo plankton, etc. that are found
in pools and lakes. Only natural feeding is not sufficient for the healthy
growth of fish. They should be provided nutrious food regularly. By mixing
the flour of wheat, corn, barley, cereals, leaves of banana, small herbs that
grow in the edge of the fields, we can make artificial nutritious food for fish.
To increase the natural feeding in the pond, we should manage 2000–2500
kg. compost fertilizer per hector yearly. 545 kg phosphorous and 20 kg
nitrogen fertilizer should be used in the pond that should make the ratio
of 45:55 of artificial and natural feeding. Some fish prefer natural whereas
other prefer artificial feeding. So feeding should be provided according to
the kinds of fish and their preferences.

Balanced feed from local materials

Carp is a common and mostly
farmed fish in Nepal. Fish need
natural as well as artificial feeding
for their sound health and growth.
We can make nutritious feeding
in local level too. Feeding should
contain protein, carbohydrate,
vitamins, iron and minerals. It is
noted that 30-40 per cent and 20-30
per cent of protein is essential for young fishes and matured fishes per
day respectively. Preparing balanced feeding from local materials we
can feed fish artificially when natural feed gets shortage.

It is better to follow the following method to prepare the balance feeding by

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using local materials. The following diet contains 15% protein in 100 kg. feed.

Ingredients Quantity (in %)
Wheat flour 38
Paddy husk 38
Soyabeans flour 12
Fish dust or sidra 12

Breeding management

Natural and artificial are the two methods of breeding fish. Young fish
of artificial breeding grow faster. We should be careful while getting
artificial breeding of fish. They (male and female) should be kept in
different ponds. Eggs should be taken out in breeding season. Semen
of the fish is also taken out and it should be mixed in the same water
where eggs lie. The water should be changed regularly. In the span of
time, eggs get larger and young fish come out. They should be fed with
nutritious and delicious feed in the safe pond.

NOW YOUR TIME

Fill in the blanks with suitable word(s) :
1. Fish can be farmed in _________.
2. _________ and _________ are two variants of feeding for fish
3. Male and female fishes should be kept _______ for good breeding.

Major diseases, symptoms and treatment

Like other animals, fish also suffer from different kinds of pests and
parasites. They hamper the proper growth of fish, which means fish-
farmers get low production. Therefore it is necessary to identify the
diseases and treat them well. Here, we discuss major fish diseases,
symptoms and their treatment.

a. Ichthyosporidium (seto thople)
Symptoms

a. Skin colour changing into green
b. Head and body getting thinner
c. Scratches and white spots on the body

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