SECOND TERM AGRIC.

SCIENCE SCHEME OF
WORK.
1. Digestive system of farm animals
2. Terminologies of cultural practices.
3. Cultivation of cereals ie maize, rice.
4. Cultivation of legumes ie cowpea,
groundnut.
5. Cultivation of tubers ie yam, cassava.
6. Cultivation of vegetables ie pepper,
tomatoes.
7. Cultivation of citrus ie orange.
8. Cultivation of para-rubber ie rubber.
9. Cultivation of fibre ie cotton.
10.Cultivation of oil ie oil palm.
11.Revision
12.Examination
DIGESTIVE SYSTEM IN FARM ANIMAL
Digestion is the process by which insoluble
food substances are broken down into soluble
and absorbable compound
Digestion in ruminant animals (cattle, sheep
and goat)
Ruminant have the capacity to digest cellulose.
Their stomach is divided into four
compartment which include rumen, reticulum
omasum (many plies) and abomasums.
Digestive system of ruminant animal.
1. Mouth: The ruminant gather grass with
its tongue, hold firm with the teeth, pull off
chew briefly and swallow
2. Oesophagus: the food (grass) pass
through the oesophagus into the rumen
3. Rumen: Rumen is the first and largest
stomach where certain cellulose bacteria
act on the grasses into starch. The rumen
 can be used for temporary storage after
which the grass move into the reticulum
4. Reticulum: This is the second stomach
from where the food move by anti-
peristaltic movement to the mouth through
the oesophagus for proper chewing, then
the food move into omasum
5. Omasum this is also known as manypiles
the third stomach. The food stays here
briefly and move into the fourth stomach
called the abomasums
6. Abomasum: This is the fourth stomach
and is the true stomach because it contains
all gastric juice such as ptyalin, pepsin,
rennin which further break the food down
into thick liquid to a form called chyme
7. Intestine: the digested food is absorbed
into the blood through the villi in the small
intestine
8. Caecum : some symbiotic bacteria called
cellulase help in the breakdown of cellulose
9. Anus: the undigested food is now passed
out as cow dung.

Digestion in Non ruminant or monogastrics

animal (e.g. rabbit, pig etc)
The process of digestion in non ruminant
animal like pig or rabbit include the
following
1. Mouth: the food is chewed and mixed
with saliva which contain an enzyme
called ptyalin . The ptyalin convert
starch to maltose
2. Stomach: contained in the stomach is
the gastric juice which consists of rennin
and pepsin. Rennin curdles milk while
pepsin converts protein to peptone.
 Thick liquid fluid formed move into the
duodenum
3. Duodenum : The duodenum receives
juice from liver which produces bile to
emulsify fat. The duodenum also
receives pancreatic juice from the
pancreas. Such juice consist of the
following enzymes
 Amylase: it converts starch to
maltose
 Lipase: It converts fat into fatty acid
 Trypsin:It converts peptone into
polypeptides
The food now leaves the duodenum as watery
paste called chyme into the small intestine
4. Small intestine : The wall of small
intestine secretes the following enzymes
during digestion
 Lipase : convert fat into fatty acid
  Erepsin: convert polypeptides into
amino acid
 Maltase : converts maltose to
glucose
 Lactase: converts lactose to
glucose.
The end product in the digestion
include
(i) Protein to amino acid
(ii) Starch to glucose
(iii) Fat and oil to fatty acid
5 large intestine: The undigested food is
passed out as faeces through the anus.

-Digestion in domestic fowl.

Birds are also monogastric animal with simple
stomach. The process of digestion in domestic
fowl include:
1 Mouth :the fowl has no teeth but the food is
pick by the beak
2. Crop: the food is stored temporarily in the
crop where it is moistened and fermented by
some bacteria, then passed to the
proventriculus
3. Proventriculus: This is also called glandular
stomach because secretes digestive enzymes
like pepsin and amylase for further digestion.
Now the food is move to the gizzard
4. Gizzard: The gizzard act as the teeth of birds.
The food is grounded with the help of stones
and grits found in the gizzard.
5. duodenum and small intestine: The food
now move into duodenum and small intestine
where further digestion and absorption take
place .
6. Cloaca: This tract is both for reproduction
and egestion (removal) of waste as faeces
Importance of digestion system

 It promotes the digestion of feed

 It ensure the absorption of digested feed
 It aids the secretion of digestive and
productive enzymes.
RESTRAINING OF FARM ANIMAL
For easy management, handling, grooming and
administration of drugs, farm animal need to
be restrained.
Methods of restraining farm animals
1. Tying a long chain to hook the nose of
the animal. This method of restrain is
required during change of station or pen
Effect: The animal will only move in the
direction of the chain
2. Tying rope round the head of the animal.
This method of restraint is required during
  Drenching of the animal
 Inspection and treatment of the animal
Effect: The animal cannot move its
head/mouth
3. Tying rope round the body and neck of
the animal. This method of restraint is
required during: Routine
management
Drenching
Treatment of the animal
Effect: The head and body of the animal are
not free
4. Tying the two legs with rope. This
method of restraint is required in the
market or farm when the movement of the
animal is to be restrained
Effect: The animal will not be able to move
fast or freely.
 ANIMAL REPRODUCTIVE
SYSTEM/PROCESS
OESTRUS CYCLE: This is the interval
from the end of one heat period to the
beginning of another, and it is
controlled by hormones called
Oestrogen.
Oestrus cycle varies among farm
animals
1. Cow = 20 -21 days
2. Ewe = 17 – 21 days
3. Sow = 14 – 28 days

HEAT PERIOD/OESTRUS PERIOD: It is

time when: This is also called artificial
insemination. It is the act of injecting
spermatozoa artificially into the vagina
of the female animal on heat.

OVULATION:
This is the rupturing of ovary wall to
release mature egg ova or ovum into
the fallopian tube. It is controlled by
pituitary gland called luteinizing
hormones.
The time of ovulation varies among
farm animals. In cow, it occurs 10-
14hrs, after oestrus, in cow it occurs
24-36hrs, ewe it occur 20-24hrs, etc

FERTILIZATION
It is the fusion of male sex cell called
gamete and female sex called Ovum.
Fertilization occurs in the fallopian tube. It
occurs when the animal is on heat.

GESTATION PERIOD
This is the period between
fertilization of an ovum to birth of
young ones. It is the period the animal
 would carry pregnancy. It is controlled
by pregnancy hormones called
progesterone. Progesterone sustains
pregnancy, it prevents abortion and it
prevents ovulation or heat period.
It varies among farm animals e.g.
Cow = 283days
Ewe = 114days
Sow = 113-114days

PARTURITION
It is the act of giving birth in farm
animals. It marks the end of
pregnancy and the beginning of
lactation.
Parturition varies among farm animals.
Cow = calving
Ewe = lambing
Sow = farrowing EST.
 Signs of parturition include:
1. The mammary glands enlarge
2. The vulva swells and become soft
3. The animal becomes restless, and lies
down and gets up frequently etc

LACTATION
Lactation is the period during which the female
animal releases milk from its udder
immediately after delivery or parturition.
Lactation is controlled by hormones called
Oestrogen and Oxytoxin.
The number of gland varies with farm
animals e.g.
Doe <goat> 2 glands
Ewe = 2 glands
Cow = 4 glands
Doe <Rabbit> 2 lines containing 10 – 14
glands
 Sow = 2 lines containing 10 – 14 glands
Fowl = none
Colostrums:
It is the first milk produced within 5 days after
parturition.
It is yellowish white milk. It contains some anti
bodies against disease to which the animal has
been exposed during pregnancy. Colostrum
enables the new born animal get immunity
against disease.
It is rich in protein, vitamin A, E, B and it is
highly digestible.
Processes of egg formation
Egg formation is controlled by hormones. It
could be fertile or unfertile egg. Egg is formed
partly in the oviduct and partly in the ovary.
1. The Ovary: yolk is secreted by the ovary
2. The oviduct :
 a) Infundibulum: This is the internal part
of the oviduct. The yolk released by the
ovary is taken up by the infundibulum
where fertilization of the yolk occurs.
b) Magnum: Albumen and chalaza is
formed
c) Isthmus: the two shell membranes
are formed. Also the shape of the egg is
formed. The egg stay for 75 minutes
before shell are formed
d) Uterus: The outer shell is formed
from calcium carbonate. Mineral
solutions are also added to the egg after
which it move to the vagina.
e) Vagina: The egg stays briefly in the
vagina before it is laid through the
cloacae or vagina or vent.

Reproductive hormones and their functions.

Hormone :Meaning-: Hormones are chemical
substances produced by the ductless glands in
the body and transfer through the blood to
specific organ that respond to the effect.
Male reproductive hormones
a) Androgen or testosterone
(i) It promotes the the production of sperm
through sperma-to-genes
(ii) It promotes the development of the
male secondary sexual characters
Female reproductive hormones
1) Oestrogen: It promotes the development
and production of ova or ovum
2) Follicle stimulating hormone (F.S.H.): It
stimulate the growth of the ovarian follicle.
3) Luteinizing hormone: It causes the
rupture of the follicle and subsequent
release of ova (ovulation)
 4) Progesterone (pregnancy hormone): It
ensures the continuance of pregnancy.
5) Oxytoxin: it causes contraction of
muscles during parturition. It also causes
milk let down after parturition.
6) Relaxin: it causes the relaxation of the
pelvic ligament during parturition for easy
passage of the young ones.

Classification of crops:
Crops can be classified into two major groups
1. Classification based on their life cycle.
This include
a. Annual crops:-these are crops which
grow and mature within one year e.g.
maize, rice etc
b. Biennial crops:-these are crops which
grow and mature within two years
e.g.cassava, pepper etc
c. Perennial crops:-these are crops which
grow and mature in more than two years
e.g. cocoa, oil palm etc
2. Classification based on their uses
a. Cereals crops e.g. maize, rice etc
b. Pulse(grain legumes) e.g. cowpea,
groundnut etc
c. Roots and tubers crops e.g. cassava and
yam
d. Vegetable crops e.g. amaranthus, onion,
okra etc
e. Fruit crops e.g. orange, pineapple,
pawpaw etc
f.Beverage crops e.g. cocoa, coffee etc
g. Spice crops e.g. ginger, pepper, onion etc
h. Oil crops e.g. oil palm groundnut etc
 i. Fibre crops e.g. cotton, sisal etc
j. Latex crops:- rubber.

TERMINOLOGIES OF CULTURAL PRACTICES

IN CROP PRODUCTION
1. Transplanting: This is the transfer of
seedlings from the nursery to the field
using hand trowel, dig ger, hoe and
cutlass. Ball of earth must surround the
root to prevent dehydration of root cells.
Shading is required to reduce wilting.
Watering is done either in the morning
or evening. Rate of evaporation of soil
water is reduced by mulching.
Transplanting is usually done at the early
stage of development. Weak and
diseased plants are not transplanted.
Crops that can be transplanted are
perennial crops, sorghum, rice.
2. Shading: This is the covering of
seedlings with shade using cover crops to
protect them from harsh environmental
conditions such as rain, sun, etc. It
reduces evaporation- transpiration.
Materials may include palm fronds, tall
grasses and tarpaulin.
3. Supplying: This is the act of filling in
of replacement of seeds that fail to
germinate or seedlings that dies. It
maintains plants population. It is usually
done by transplanting of seedlings of
seeds in the field for ungerminated
seeds. It is manually done within 1 to 2
weeks of planting to obtain uniformity in
growth.
4. Nursery: This is practiced in polythene
bags, seed boxes and beds, etc. Fragile
plants are kept in a nursery. Nursery
 should have good top soil, good
drainage. Seeds are mostly broadcasted
or drilled and lightly covered with soil.
Watering is done using watering can or
fine hose. Nurseries are usually shaded
and fenced. Weeding, fertilizer
application disease control is usually
practiced. Boxes, beds and drills must
labelled properly.

5. Seed rate: This is the quantity of

seeds required for planting one hectare
of land (100m x100m) 10,000square
metre. This depends on the spacing of
crops. Example maize needs 25-30kg per
hectare.

6. Thinning: This is the removal of weak

crops from a stand to give rise to two or
 three seedlings that are vigorous. It is
usually done manually by hand.

7. Weeding: This is the removal of

unwanted plants among the cultivated
ones. It is done regularly on the farm to
avoid undue competition for soil growth
resources like space mineral elements,
water, air, etc. It is done using hoe,
cutlasses or chemicals or machine.

8. Mulching: This is covering of the soil,

heaps or ridges with dry leaves, nylons
to reduce soil temperature, conserve soil
moisture and to prevent rottening of
crops like yam sett.

9. Spacing: This refers to distance within

and between crop plants. It ensures
 greater yield and prevents over
crowding. Example: Spacing for maize is
90cm x 30cm at one seed per hole of
75cm x 75cm at 2 seeds per hole.

10. Staking: This is the act of providing

stakes for plants to enable them stand
erect, prevents lodging by tying or
training for good fruiting and keeps
plants from disease attack from the soil.
It is done before flowering for tomato
and yam.

11. Pruning: This is the removal of lower

branches of crop plants using cutlass or
shear for improved canopy formation,
more light penetration, improved air
movement. Done for crops like cocoa, oil
palm, rubber, orange, mango, etc.
Cultivation of Maize (Zea mays)
Maize belong to the family of grass
called gramineae. It originated from
America. It is commonly consumed by
man and livestock mostly in West Africa.
Land preparation: clearing manually
using cutlass or mechanically through
ploughing, harrowing, ridging.
Varieties: dent maize, flint maize, flour
maize, pop corn and pod corn.
Climatic Requirement: A temperature of
26-30 degree Celsius and rainfall of 75-
150cm per annum.
Method of Propagation: Use of seeds.
Planting Date: For early maize is
March/April and late maize is
July/August.
Seed Rate: 25-30kg per hectare with 2-3
seeds per hole.
Spacing: 90cm x30cm at one seed per
hole or 75cm x 25cm at 2seeds per hole.
Cultural Practices: Thinning, fertilizer
application, weeding, disease control.
Maturity: 60-90 days for fresh maize.
Harvesting: 90-120 days for dry maize.
Processing and uses: eaten boiled or
roasted. Processed into meal, flour and
flake.
Storage: cribs, rhombus or fire place.
Pest of Maize: stem borers,
grasshoppers, weevils. This is usually
controlled by using pesticides.
Diseases of Maize: corn smut, leaf spot,
Maize rust, maize streak. Controlled by
the use of insecticides, early planting and
burning infected plants.
 CULTIVATION OF RICE (ORYZA SATIVA)
A member of the family graminaea popularly
grown and consumed by half of the world’s
population.
Land Preparation: manually done using hoe
and cutlass or mechanically using plough,
harrow and ridger.
Cultivars: swamp rice-Toma, BG79, GFB24 and
upland rice- Agbede.
Climate and Soil Requirement: 20 degree
Celsius.
Rainfall of 75-120cm for upland rice and over
250cm for swamp rice.
Method of Propagation: by seeds.
Seed Rate: 65kg per hectare, 3 seeds per hole.
Planting Date: April/May in the South, August/
September in the North.
Planting: done by broadcasting, sowing or
drilling 2-4cm deep.
Spacing: 25-30cm apart depending on variety.
Cultural Practices: supplying, thinning,
manuring, weeding, pests and diseases control.
Maturity Period: 7 months.
Harvesting: done using knife, sickle or combine
harvester.
Processing: sun drying, threshing, winnowing,
parboiling, hulling, polishing.
Pests of Rice: Birds, rodents, weevils
Diseases of Rice: rice smut, blight, leaf spot

CULTIVATION OF YAM
Botanical Name: Dioscorea spp
Varieties: Dioscorea alata,
Dioscorea rotundata,
Dioscorea bulbifera,
Dioscorea cayenesis
 Dioscorea domentorum
Land Preparation: clear land with cutlass and
make ridges or mounds.
Climatic and soil requi rement: rainfall of 100-
180cm, temperature of 25-30 degree Celsius
and a well drained loamy soil.
Method of Propagation: yam sett, yam seeds.
Seed Rate: one seed per hole.
Planting Date: Early planting Nov/dec, late
planting March/April.planting is done at an
angle of 45 degree Celsius.
Spacing: 90cm x100cmb or 25cm x 100cm for
minisetts. Sprouting occurs 3-6 weeks after
planting.
Cultural Practices: mulching, weeding, fertilizer
application, staking, training of vine.
Maturity Period: 8-12 months.
Harvesting: done with cutlass.
Processing: powder, flour or consumed cooked
or boiled.
Storage: use of barns, transformed into flour or
dried peeled yam.
Pests: beetles, rodents controlled by using
insecticides and rodenticides or traps.
Diseases: mosaic, rot and leaf spot. Controlled
by using fungicides, crop rotation and resistant
varieties.

CULTIVATION OF CASSAVA
Botanical Name: Manihot spp
Land Preparation: clearing and making of
ridges.
Varieties: Manihot palmate- sweet cassava
Manihot utilissima- bitter cassava
Climatic and soil requirement: temperature of
21-35 degree Celsius, rainfall of 150-200cm per
annum, well drained loamy soil.
Method of Propagation: stem cutting.
Planting Date: March to September.
Cultural Practices: weeding and application of
fertilizers.
Maturity Period: 8-15 months.
Harvesting: done by pulling.
Processing: converted into garri, fufu, flour orv
livestock feeds.
Storage: as garri and fufu.
Pests: grasshoppers and rodents.
Diseases: mosaic, blight, angular leaf spot.

CULTIVATION OF OKRA
Botanical Name: Abelmoscus esculentus
Land Preparation: clearing and making ridges.
Varieties: Perkins long pod, new lady finger.
Climatic and soil requirement: temperature of
18-30 degree Celsius, 100- 150cm of rainfall per
annum, well drained loamy soil.
Method of Propagation: by seeds.

Planting Date: April/ May.

Spacing: 60cm x 60cm
Cultural Practices: thinning, supplying,
weeding, application of fertilizers.
Maturity Period: 3-7 months.
Harvesting: use of knife.
Processing: fruits used as food.
Storage: refridgeration or drying
Pests: flea beetles, crickets and grasshoppers.
Diseases: root knot, mosaic
Control: crop rotation, seeds treatment, spray
insecticides and use of resistant variety.

CULTIVATION OF COWPEA
Cowpea belongs to the family leguminosae or
the pulses. It is a source of protein consumed
by man.
Land Preparation: clearing done with hoe and
cutlass manually or mechanically using plough,
harrow.
Climatic and Soil Requirement
Rainfall of 60-125cm, temperature of 27-35oc
and a sandy-loamy soil.
Planting Date: Early planting is in April and late
planting August.
Method of Propagation: use of seeds.
Seed Rate: 20-25kg/ha.
Spacing: 25 x90cm for creeper and 30 x 75cm
Planting depth: 2-4cm with 2-3 seeds per hole.
Cultural Practices: thinning, weeding,
application of fertilizers.
Maturity Period: 3-4 months
Harvesting: Hand picking
Processing: Pods are dried, beaten in small
scale while sheller is used on large scale.
Storage: use of jute bags.
Pests: pod borers, bean beetles, leaf hoppers
controlled by early harvesting, fumigation and
use of insecticides.
Diseases: mosaic, blight, nematode disease and
damping off disease.
Control: dress seeds with fungicides, crop
rotation, use resistant varieties, remove
infected plants.

CULTIVATION OF COCOA
This is a beverage crop used in preparing of
many food drinks. It belongs to the family
sterculiaceae. The fruit is the cocoa pod.
Land Preparation: land is cleared with cutlass
and stumped followed by ploughing and
harrowing. No need for ridges.
Cultivars: Amelonado, Amazon, criollo,
Trinitario and hybrids.
Climatic and Soil Requirement: temperature of
17-21oc, 114-200cm of rainfall, clay-loam
slightly acidic.
Method of Propagation: seeds, budding and
stem cuttings.
Planting Date: nursery in October to January,
field planting in April – June.
Spacing: 20cm x 20cm, field 3m x 3m.
Cultural Practices: weeding, shading, mulching,
application of fertilizers, pruning.
Maturity Period: 3-5 years
Harvesting: use cutlass, knife, sickle for ripe
pods.
Processing: break the pods, ferment the beans,
drying the seeds, storage
Pests: Capsids, mealybugs,
Diseases: black pod disease, swollen shoot
disease
Control: use fungicides, use insecticides, use
resistant varieties and burning infected plants.

CULTIVATION OF RUBBER
This is the most popular latex crop which
produces white milky liquid used in plastic
industries.
Botanical name: Hevea braziliensis
Land preparation: clearing, stumping, levelling,
ploughing and harrowing.
Varieties: PB86, PB5/51, BD5, Harbel I and
Dough garden.
Climatic and Soil Requirement: temperature of
24-29oc, rainfall of180-300cm per annum,
bright sunshine and deep loamy soil.
Method of Propagation: by seed, budded
seedling.
Planting Date: Prenursery- August-October,
Nursery-November, Field-March-June the next
year.
Cultural Practices: weeding, mulching and
pruning.
Harvesting: tapping using a knife and a bowl.
Pests: mealybugs
Diseases: Tapping pand disease, white and red
rot disease.
Control: Apply fungicides, regular weeding,
infected plants should be cut and burn.

CULTIVATION OF OIL PALM

Oil palm belongs the palmae or plam family.
The oil is obtained from the mesophyl and
kernel.
Land Preparation: clearing, ploughing,
harrowing and ridging.
Varieties: Dura, pisifera and tenera.
Climatic and soil requirement: temperature of
18-27oc, rainfall of 150-200cm, a deep loamy
soil slightly acidic with pH4.5-6.
Method of Propagation: by seed.
Planting Date: Prenursery-August- October,
Nursery-9 months later, field- A year after.
Seed Rate: 120-150 seeds per hectare.
Cultural Practices: weeding, fertilizer
application, cover crops and pruning.
Harvesting: matured red fruits are harvested
with cutlass.
Pests: rodents like rats, squirrels, bush rats and
can be controlled using wire mesh.
Disease: Blast, anthracnose, freckle, galadima.
Control: Avoid infected soil, crop rotation.