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Grade 9 Agriculture Notes (CAT)

The Grade 9 Agriculture CBC Curriculum covers key topics such as hay and forage production, food conservation, integrated farming, and organic farming. It outlines the types of hay, factors affecting hay quality, benefits of integrated farming, and principles of organic farming, emphasizing sustainability and environmental concerns. The curriculum also addresses challenges in farming practices and the importance of resource management for improved productivity and food security.

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14 views7 pages

Grade 9 Agriculture Notes (CAT)

The Grade 9 Agriculture CBC Curriculum covers key topics such as hay and forage production, food conservation, integrated farming, and organic farming. It outlines the types of hay, factors affecting hay quality, benefits of integrated farming, and principles of organic farming, emphasizing sustainability and environmental concerns. The curriculum also addresses challenges in farming practices and the importance of resource management for improved productivity and food security.

Uploaded by

kamonijean2
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Grade 9 Agriculture – CBC Curriculum

Notes
Grade 9 Agriculture – CBC Curriculum Notes

Hay and Forage


1. Three types of hay:
- Grass hay (e.g., Napier grass)
- Legume hay (e.g., Lucerne/Alfalfa)
- Cereal hay (e.g., Oat hay)

2. Stage to harvest forage crops for hay:


- At the early flowering or boot stage.
- Why: This is when the nutrient content is highest and digestibility is better for livestock.

3. Factors affecting hay quality:


- Time of harvesting
- Weather conditions during drying
- Type of forage crop
- Maturity of the plant
- Storage conditions

4. Difference between hay and fresh grass:


- Hay is dried and stored for later use.
- Fresh grass is green and used immediately.

5. Key steps in hay production:


- Planting forage crops
- Growing and monitoring
- Harvesting at correct stage
- Drying (curing)
- Baling and storage

6. Curing hay:
- Process: Drying the harvested forage to reduce moisture.
- Why: Prevents spoilage, mould, and fermentation.

7. How weather impacts hay production:


- Rain can delay drying and cause spoilage.
- Sunshine helps in proper drying.
- Humidity can cause mould growth.

8. How hay quality affects livestock health:


- High-quality hay provides nutrients, promotes growth and production.
- Poor-quality hay can cause diseases or malnutrition.

9. Best time of year to harvest hay:


- Dry season (when there is enough sunlight to cure the hay properly)

10. Effect of moisture on hay storage and quality:


- Too much moisture = mould growth, heating, spoilage
- Ideal moisture: 15–20%

11. Risks of poor hay storage:


- Mould
- Pest infestation
- Loss of nutrients
- Fire due to fermentation heat

12. Effects of pests and diseases on hay:


- Damage to crops
- Reduced yield and quality
- Contamination

13. Where to get forage in your locality:


- Nearby farms
- Agro-vets
- Local agricultural cooperatives

14. Environmental concerns of large-scale hay production:


- Land degradation
- Overuse of water
- Loss of biodiversity

15. How bale size/shape affects storage:


- Smaller bales are easy to handle and store
- Larger bales need more space and machines

16. Difference between grass and legume hay:


- Grass hay: Lower in protein, higher in fiber
- Legume hay: Higher in protein and calcium

17. Challenges in hay production:


- Unpredictable weather
- Pests and diseases
- Lack of equipment

Food Conservation
18. Meaning of conserving leftover food:
- Storing uneaten food properly for future use

19. Why store leftovers in refrigerators/cool places:


- Prevent spoilage
- Stop bacteria from growing

20. Importance of conserving leftover meals:


- Reduces food waste
- Saves money
- Ensures food is available for reuse

21. Steps to reuse leftover ugali:


- Cut into pieces
- Fry with oil or mix with eggs
- Serve with tea or vegetables

Integrated Farming
22. Importance of integrated farming:
- Increases productivity
- Reduces waste
- Enhances sustainability

23. How farming activities support each other:


- Animal waste used as manure for crops
- Crop residues fed to animals

24. Examples of integrated farming enterprises:


- Crops + poultry
- Dairy + fish farming
- Horticulture + beekeeping

25. Five benefits of integrated farming:


- Efficient resource use
- Steady income
- Reduced risks
- Improved soil fertility
- Environmental conservation
26. Factors to consider before integrated farming:
- Climate
- Land size
- Water availability
- Capital
- Market access

27. How it enhances environmental sustainability:


- Reduces chemical use
- Recycles resources
- Maintains biodiversity

28. How it improves soil fertility (four ways):


- Use of compost/manure
- Crop rotation
- Green manure
- Legume crops fixing nitrogen

29. Challenges in integrated farming:


- Requires knowledge and skills
- Can be labor-intensive
- High starting costs

30. How crop diversification reduces risks:


- Reduces loss if one crop fails
- Different crops resist different pests/diseases

31. What is agroforestry and its role:


- Growing trees with crops/livestock
- Provides shade, windbreak, improves soil

32. Role of water management:


- Ensures water is available for all enterprises
- Prevents water waste

33. How it improves food security:


- Multiple sources of food
- Year-round production

34. How it reduces waste:


- Reuses farm leftovers
- Converts waste into manure or feed
Organic Farming
35. Cultural practices in organic farming:
- Crop rotation
- Mulching
- Intercropping
- Manual weeding

36. Why prepare seedbed before planting:


- Improves soil structure
- Removes weeds
- Enhances germination

37. Characteristics of a good site:


- Fertile soil
- Well-drained
- Near water source
- Exposed to sunlight

38. Four types of seedbeds:


- Flat seedbed
- Raised seedbed
- Sunken seedbed
- Ridge and furrow

39. Difference between organic and conventional farming:


- Organic avoids synthetic chemicals
- Conventional uses chemical fertilizers/pesticides

40. Principles of organic farming:


- Health
- Ecology
- Fairness
- Care

41. Three benefits of organic farming:


- Healthier food
- Environmental protection
- Improved soil fertility

42. Challenges in organic farming:


- Low yields at first
- Pest control difficulties
- More labor needed

43. Role of crop rotation:


- Breaks pest cycles
- Improves soil fertility
- Balances nutrients

44. Why synthetic pesticides/fertilizers not used:


- Harm environment
- Kill useful organisms

45. How it supports biodiversity:


- Encourages natural ecosystems
- Reduces habitat destruction

46. Significance of soil health:


- Supports plant growth
- Stores nutrients and water

47. Is organic farming suitable?


- Yes, it's sustainable, eco-friendly, and safe for health

48. Role of composting:


- Recycles organic waste
- Improves soil fertility

49. How it conserves water:


- Improves soil structure
- Increases water-holding capacity

50. Pesticides in organic vs conventional farming:


- Organic: Natural pesticides
- Conventional: Synthetic pesticides

51. What are cover crops:


- Crops planted to cover soil and improve its quality (e.g., clover)

52. Which is not a characteristic of organic farming?


A. Use of synthetic pesticides (Correct answer)

53. Major benefits of organic fertilizers:


- Improve soil structure
- Long-lasting nutrients
- Environmentally friendly

54. Two weed control methods in organic farming:


- Hand weeding
- Mulching

55. Role of animal manure in organic farming:


- Adds nutrients to the soil
- Improves soil structure
- Enhances microbial activity
- Improves soil water retention

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