5. What is market gardening?
6. What is dairy farming?
Answers
Answer:
5. A market garden, also called a micro-farm, is a small plot of land – a very small farm – where fruits, vegetables and flowers are grown and sold to the public. The crops are cash crops, i.e. grown for profit.
Market gardens are typically from one to a few acres in size. Many consist of large greenhouses, or a combination of plants grown both indoors and outdoors.
Most market gardens grow and supply fresh produce through the local growing season. Unlike large scale farms, they generally have a wide range of crops and are less industrially intensive, i.e. crops are picked or harvested using manual labor, with gardening rather than intensive farming techniques.
According to Cambridge Dictionaries Online, a market garden is:
“A small farm where fruit and vegetables are grown for selling to the public.”
Explanation:
6. Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product.
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Answer:
MARKET GARDENING..
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A market garden is the relatively small-scale production of fruits, vegetables and flowers as cash crops, frequently sold directly to consumers and restaurants. The diversity of crops grown on a small area of land, typically from under one acre (0.4 ha) to a few acres, or sometimes in greenhouses distinguishes it from other types of farming. Such a farm on a larger scale is sometimes called a truck farm.
A market garden on an outlying island of Hong Kong
A market garden is a business that provides a wide range and steady supply of fresh produce through the local growing season. Unlike large, industrial farms, which practice monoculture and mechanization, many different crops and varieties are grown and more manual labour and gardening techniques are used. The small output requires selling through such local fresh produce outlets as on-farm stands, farmers' markets, community-supported agriculture subscriptions, restaurants and independent produce stores. Market gardening and orchard farming are closely related to horticulture, which concerns the growing of fruits and vegetables.
DAIRY FARM....
Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product.
A rotary milking parlor at a modern dairy facility, located in Germany
Common types
Although any mammal can produce milk, commercial dairy farms are typically one-species enterprises. In developed countries, dairy farms typically consist of high producing dairy cows. Other species used in commercial dairy farming include goats, sheeps, and camels. In Italy, donkey dairies are growing in popularity to produce an alternative milk source for human infants.[1]
History
Milking cattle in ancient Egypt
While cattle were domesticated as early as 12,000 years ago as a food source and as beasts of burden, the earliest evidence of using domesticated cows for dairy production is the seventh millennium BC – the early Neolithic era – in northwestern Anatolia.[2] Dairy farming developed elsewhere in the world in subsequent centuries: the sixth millennium BC in eastern Europe, the fifth millennium BC in Africa, and the fourth millennium BC in Britain and Northern Europe.[2]
In the last century or so larger farms specialising in dairy alone have emerged. Large scale dairy farming is only viable where either a large amount of milk is required for production of more durable dairy products such as cheese, butter, etc. or there is a substantial market of people with money to buy milk, but no cows of their own. In the 1800s von Thünen argued that there was about a 100-mile radius surrounding a city where such fresh milk supply was economically viable.
Hand milking
Woman hand milking a cow.
Hand milking on a farm in Namibia
Centralized dairy farming as we understand it primarily developed around villages and cities, where residents were unable to have cows of their own due to a lack of grazing land. Near the town, farmers could make some extra money on the side by having additional animals and selling the milk in town. The dairy farmers would fill barrels with milk in the morning and bring it to market on a wagon. Until the late 19th century, the milking of the cow was done by hand. In the United States, several large dairy operations existed in some northeastern states and in the west, that involved as many as several hundred cows, but an individual milker could not be expected to milk more than a dozen cows a day. Smaller operations predominated.
For most herds, milking took place indoors twice a day,[3] in a barn with the cattle tied by the neck with ropes or held in place by stanchions. Feeding could occur simultaneously with milking in the barn, although most dairy cattle were pastured during the day between milkings. Such examples of this method of dairy farming are difficult to locate, but some are preserved as a historic site for a glimpse into the days gone by. One such instance that is open for this is at Point Reyes National Seashore.[4]
Dairy farming has been part of agriculture for thousands of years. Historically it has been one part of small, diverse farms. In the last century or so larger farms concentrating on dairy production emerged. Large scale dairy farming is only viable where either a large amount of milk is required for production of more durable dairy products such as cheese, butter, etc. or there is a substantial market of people with cash to buy milk, but no cows of their own. Dairy farms were the best way to
Explanation:
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