AGRICULTURE GRADE 11 UNIT 1 AND UNIT 2 SHORT NOTE

Agriculture involves the deliberate cultivation of crops and the rearing of animals. Before agriculture,
societies relied on hunting animals and gathering plants for food. Today, these activities may be
considered primitive, but the hunter-gatherer lifestyle persists in areas with unfavorable land and
climate conditions. Crop and livestock production have become the primary means of survival for
societies. Shifting cultivation involves clearing land for a few years and then abandoning it for a new
location. Settled agriculture uses the same plot of land for continuous cultivation over a long period,
using yield-enhancing practices like manure, fertilizer, soil bunds, and water optimization.
Subsistence farming is the practice of growing crops and raising livestock for personal consumption
without surplus for trade.

Agriculture's origins are uncertain, but it has evolved over thousands of years from hunting and
gathering. The evolution of agricultural economies transformed wild plant species into fully
domesticated ones, possibly influenced by religion. Hunter-gatherer cultures gradually changed to
agriculture over thousands of years, influenced by features such as ease of harvest, availability, and
transport. They consumed wild plant species like wild rice, grass, wild oats, and legumes, which were
known to be toxic.

Root crops, wild onions, and sweet potatoes were also important food sources for hunter-gatherers
in tropical regions. They also used hunted animals and plant species like coconut, oil palm, and olive
as sources of oil.

Crop production is mainly determined by crop type and environment, and involves selection of
species, specific types of crops, and land preparation before planting. Modern agriculture includes
crop rotation, fallowing, and soil conservation practices. Efficient technologies, such as machinery,
agrochemicals, irrigation, biotechnology, and plant breeding, have enhanced productivity.

In industrialized regions, agricultural productivity has increased due to the use of industrial
technologies, such as machinery and the control of crop diseases, weeds, and pests. However, less
developed regions, like sub-Saharan Africa, still have traditional agriculture practices, with lower
productivity compared to industrialized areas.

Status. Ethiopian crop production is complex, with different agro-ecologies in different regions and a
wide range of crop types grown. With about 51 million hectares of arable land, only about 20% is
cultivated, mainly by smallholders. Five major crops constitute approximately 75% of the country's
cultivated area: teff, wheat, maize, sorghum, and barley. Cereals are grasses cultivated for their
grains, and the increase in cereal production from 1961 to 2019 has been limited by recurrent
droughts and climate changes.

To achieve food security, Ethiopia needs an increase in yield and a decrease in yield variability.
Factors responsible for low crop yields include soil degradation, traditional farming systems with little
technology use, uncertain and variable rainfall, very low levels of irrigation, and low use of inputs like
improved seeds, fertilizers, and pesticides.

Crop plants can be classified into four major categories: food crops, oil crops, fiber crops, and sugar
crops. Food crops are the most important globally, while oil crops are grown to extract the oil
contained in their seeds. Fiber crops are used for making clothing and in the textile industry, while
forage crops are used as food for livestock or farm animals.

Crop plants can be classified into C3 and C4 plants based on their photosynthetic pathway. C3 plants
have higher photosynthetic rates at low levels of CO2 while C4 plants do not. Cropping systems refer
to the types and sequences of crops and the different practices used to grow them. There are several
forms of cropping systems, including mono-cropping, mixed cropping (including intercropping and
relay planting), relay planting, and crop rotation.

In conclusion, Ethiopia's crop production is complex, with various agroecosystems and crop types. To
achieve food security, Ethiopia needs to increase yields and reduce variability in crop production.

Relay planting is a method where a second crop is planted after the first crop has grown alone for a
certain period, reducing the risk of total crop failure. Crop rotation is the practice of growing different
crop species sequentially on the same plot of land, aiming to improve soil fertility and control pests
and diseases. However, it may also develop resistant diseases and weeds. Indigenous knowledge,
which is traditional or local knowledge, is unique to a particular culture and often develops
independently of scientific knowledge. It often includes beliefs and traditions to preserve,
communicate, and contextualize indigenous relationships with culture and landscape. Indigenous
knowledge is often developed from agricultural production-related problems, such as land
degradation, soil erosion, climate changes, and working with natural physical features. Examples of
indigenous knowledge in agriculture include trenching around potato plots, shifting barns to find cow
dung for fertilization, and using kitchen ash and smoke to reduce soil acidity and frost damage.

UNIT 2

Field crops, such as cereals and pulses, are annual crops grown for human consumption and contain
carbohydrates, proteins, fats, and fibers. The five major cereal crops produced in Ethiopia are teff,
maize, wheat, barley, and sorghum. Teff is a highly nutritious cereal crop native to Ethiopia and used
as staple food in South Africa. It is not gluten-containing, which can cause allergies in some people.
Teff is a high value cereal food crop with high price and low levels of risk compared to other cereals.

Teff can grow in various environments, including low fertility soils, excessive moisture content, and
areas with moisture shortages. It performs well on loam and clay soils with high nutrient contents
and water storage capacity. The most common planting time is July/August, and it is usually
harvested in November/December in highland areas and earlier in mid and lowland areas.

Teff requires a smooth seed bed due to its smaller grain size, and soil must be free from weeds and
other crop pests. Planting involves broadcasting seeds on smooth plots or row planting, with shallow
furrows made at intervals of 3 to 6 meters for draining excess moisture. Fertilization is typically 60 kg
nitrogen and 26 kg phosphorus per hectare, with application determined by soil fertility level.

Teff competes poorly with weeds, so early weeding is essential to ensure good growth. Manual
weeding is done about a month after planting, and chemicals are used to control different types of
weeds. Teff could also be affected by fungal diseases when excess water accumulates in the soil.

The average national yield for teff is about 14.6 quintals (1.46 t) per hectare. Nutritionally, teff is a
rich source of carbohydrates, proteins, fats, iron, calcium, and magnesium.

Maize, originating in Central America, is a widely produced crop with high yields per unit area, husk-
covered seeds, and no shattering loss. It is primarily used for its seeds as staple food, animal feed,
firewood, and starch and oil production. Maize grows in various environments with suitable altitudes
ranging from 500 to 2400 meters above sea level. In Ethiopia, maize yields are highest compared to
other cereals, ranking second to teff in production area. Loam soils with no excess moisture are
better for maize production.
Maize is planted as a mono-crop or mixed with legumes like haricot beans and cereals like teff. Land
preparation involves powing the soil 2-3 times before planting, with row planting at 25 cm between
seeds and 75 cm between rows. Fertilization is applied at 41 kg nitrogen and 20 kg phosphorus per
hectare, with rates determined by soil fertility.

Weed, insect pest, and disease management involve manual weeding or chemical herbicides.
Common insects attacking maize include maize stalk borer, aphids, armyworms, and weevils. Maize
can also be affected by fungal and viral diseases, which can be controlled using crop rotation and
planting time. Earthing up around a month after planting helps reduce plant fall due to wind.

Harvesting varies between early-maturing varieties and late-maturing ones. Maize is ready for
harvest when seeds develop a black layer at the bottom tip. The average national yield of maize is
32.5 quintals (3.25 t) per hectare.

Wheat, originating in Asia, is the most important cereal globally, followed by rice and maize. It is used
to make bread, macaroni, spaghetti, and other food types. Wheat requires cool weather and grows
at altitudes ranging from 1800 to 3000 meters above sea level in Ethiopia. Well-drained, loamy, and
fertile soils are suitable for wheat production. Farmers usually rotate wheat with lentils, pea, teff, and
potato.

Land preparation involves planting wheat after the soil has been cultivated 2 or 3 times. Planting can
be broadcast or row planting, with seeds sown at a depth of about 5 cm. The most common planting
time is between June and July. Fertilization is usually 45 kg nitrogen and 25 kg phosphorus per
hectare, but fertilization rates should be governed by soil fertility levels.

Weed, insect pest, and disease management are crucial for wheat production. Weed control often
involves manual weeding starting about a month after planting, while fungal diseases like rust and
smut are common in warm areas with high humidity. Control measures include crop rotation, using
resistant wheat varieties, and modifying planting times.

Barley, originating in the Middle East, has similar growth requirements to wheat and is used as
human food, livestock feed, and malting for alcoholic beverages. It grows at altitudes ranging
between 2200 and 3000 meters above sea level and requires well-drained loam soils.

Weed, insect pest, and disease management are similar to wheat, with control measures such as
using resistant varieties, crop rotation, and changing planting times. Major insect pests affecting
barley production include army worm, grasshopper, and barley shoot fly.

Harvesting for barley typically takes 3 to 4 months, with maturity indicated by drying and yellowing
of the plant. The national average yield for barley is 19 quintals (1.9 t) per hectare. Nutritionally,
barley is a source of carbohydrates, proteins, fats, minerals, and fiber.