explain tthe harvesting of animal prodduucts · 2006. 10. 12. · explain the harvesting of animal...

LLeeaarrnneerr GGuuiiddee PPrriimmaarryy AAggrriiccuullttuurree

EExxppllaaiinn tthhee hhaarrvveessttiinngg ooff aanniimmaall

pprroodduuccttss

My name: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Company: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Commodity: . . . . . . . . . . . . . . . . . . . . Date: . . . . . . . . . . . . . . .

NQF Level: 3 US No: 116217

The availability of this product is due to the financial support of the National Department of Agriculture and the AgriSETA. Terms and conditions apply.

Explain the harvesting of animal products

Primary Agriculture NQF Level 3 Unit Standard No: 116217 22

Version: 01 Version Date: July 2006

BBeeffoorree wwee ssttaarrtt…… Dear Learner - This Learner Guide contains all the information to acquire all the knowledge and skills leading to the unit standard:

Title: Explain the harvesting of animal products

US No: 116217 NQF Level: 3 Credits: 5

The full unit standard will be handed to you by your facilitator. Please read the unit standard at your own time. Whilst reading the unit standard, make a note of your questions and aspects that you do not understand, and discuss it with your facilitator.

This unit standard is one of the building blocks in the qualifications listed below. Please mark the qualification you are currently doing:

Title ID Number NQF Level Credits Mark

National Certificate in Animal Production 49048 3 120

National Certificate in Plant Production 49052 3 120

This Learner Guide contains all the information, and more, as well as the activities that you will be expected to do during the course of your study. Please keep the activities that you have completed and include it in your Portfolio of Evidence. Your PoE will be required during your final assessment.

Are you enrolled in a: Y N

Learnership?

Skills Program?

Short Course?

Please mark the learning program you are enrolled in:

Your facilitator should explain the above concepts to you.




WWhhaatt iiss aasssseessssmmeenntt aallll aabboouutt?? You will be assessed during the course of your study. This is called formative assessment. You will also be assessed on completion of this unit standard. This is called summative assessment. Before your assessment, your assessor will discuss the unit standard with you.

Assessment takes place at different intervals of the learning process and includes various activities. Some activities will be done before the commencement of the program whilst others will be done during programme delivery and other after completion of the program.

The assessment experience should be user friendly, transparent and fair. Should you feel that you have been treated unfairly, you have the right to appeal. Please ask your facilitator about the appeals process and make your own notes.

HHooww ttoo uussee tthhee aaccttiivviittyy sshheeeettss…… Your activities must be handed in from time to time on request of the facilitator for the following purposes:

The activities that follow are designed to help you gain the skills, knowledge and attitudes that you need in order to become competent in this learning module.

It is important that you complete all the activities and worksheets, as directed in the learner guide and at the time indicated by the facilitator.

It is important that you ask questions and participate as much as possible in order to play an active roll in reaching competence.

When you have completed all the activities and worksheets, hand this workbook in to the assessor who will mark it and guide you in areas where additional learning might be required.

You should not move on to the next step in the assessment process until this step is completed, marked and you have received feedback from the assessor.

Sources of information to complete these activities should be identified by your facilitator.

Please note that all completed activities, tasks and other items on which you were assessed must be kept in good order as it becomes part of your Portfolio of Evidence for final assessment.

EEnnjjooyy tthhiiss lleeaarrnniinngg eexxppeerriieennccee!!




HHooww ttoo uussee tthhiiss gguuiiddee …… Throughout this guide, you will come across certain re-occurring “boxes”. These boxes each represent a certain aspect of the learning process, containing information, which would help you with the identification and understanding of these aspects. The following is a list of these boxes and what they represent:

MMyy NNootteess …… You can use this box to jot down questions you might have, words that you do not understand,

instructions given by the facilitator or explanations given by the facilitator or any other remarks that

will help you to understand the work better.

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What does it mean? Each learning field is characterized by unique terms and definitions – it is important to know and use these terms and definitions correctly. These terms and definitions are highlighted throughout the guide in this manner.

You will be requested to complete activities, which could be group activities, or individual activities. Please remember to complete the activities, as the facilitator will assess it and these will become part of your portfolio of evidence. Activities, whether group or individual activities, will be described in this box.

Examples of certain concepts or principles to help you contextualise them easier, will be shownin this box.

The following box indicates a summary of concepts that we have covered, and offers you an opportunity to ask questions to your facilitator if you are still feeling unsure of the concepts listed.




WWhhaatt aarree wwee ggooiinngg ttoo lleeaarrnn??

What will I be able to do? ..................................….................……………………… 6

Learning outcomes …………………………………………………………………………… 6

What do I need to know? .................................................…..……………………… 6

Session 1 Evaluate animal products that are suitable for harvesting ...... 7

Session 2 Infrastructure for harvesting …........………………………………. 13

Session 3 Maintain harvesting systems ..........………………………….…….. 18

Session 4 Harvesting methods ………………..………………………………….. 33

Session 5 Adding value ……………………………………………………………… 37

Am I ready for my test? ........................................................... 42

Checklist for Practical assessment .....................…................... 43

Paperwork to be done .............................................................. 44

Bibliography ............................................................................. 45

Terms and conditions ………………………………………………….. 45

Acknowledgements .................................................................. 46

SAQA Unit standard




WWhhaatt wwiillll II bbee aabbllee ttoo ddoo?? When you have achieved this unit standard, you will be able to:

Identify and describe related animal products and the value adding processes and suggest alternative harvesting methods.

Gain specific knowledge and skills in the harvesting of animal products and will be able to operate in an animal production environment implementing sustainable and economically viable production principles.

LLeeaarrnniinngg OOuuttccoommeess At the end of this learning module, you must is able to demonstrate a basic knowledge and understanding of:

Comprehension, identification and understanding of the specific animals and animal products.

Animal science. Science involved in animal products. Sensory observation and evaluation animal products. Evaluation of animal product processing systems over time. Maintenance requirements of animal product processing systems. Evaluation of the potential of animal products for adding value. The purpose of learning about animal product processing. Basic processing systems methodology. Animal product processing technology. Basic record keeping. Observation and understanding of sensory cues in processing systems

WWhhaatt ddoo II nneeeedd ttoo kknnooww?? It is expected of the learner attempting this unit standard to demonstrate competence against the unit standard:

NQF 2: Apply animal harvesting procedures. NQF 2: Observe and inspect animal health. NQF 2: Monitor, collect and collate agricultural data.




SSeessssiioonn 11

EEvvaalluuaattee AAnniimmaall pprroodduuccttss tthhaatt aarree ssuuiittaabbllee ffoorr hhaarrvveessttiinngg

After completing this session, you should be able to: SO 1: Evaluate animal products that are suitable for harvesting based on their availability and value.

In this session we explore the following concepts:

Animal production. Knowledge of animals, their products and production processes. An understanding of the evaluation of availability and condition of

infrastructure against the potential of evaluating, establishing or expanding animal product harvesting procedures is demonstrated.

11..11 IInnttrroodduuccttiioonn Animals were domesticated to be available when it is needed. Therefore harvesting of animal products has come a long way until today. There are many differences within harvesting animal products and certainly there are also practices that have stayed the same from the historical time until today. The following are still applicable today, as some years ago, like:

Readiness for harvesting.

Availability of animals. The season of harvesting.

Due to these factors, animal production had intensified during the years and will certainly not stop here. Animals are used in many different production units and therefore differ in age, breed and species.

Sheep that are use for mutton production must be early matured so that they can be slaughtered at a very early stage e.g. 3 – 4 months (± 35kg weight). At this stage only male animals are slaughtered. At a young age, better quality mutton is produced.

In milk production it takes longer to produce the product, at least 3 years. Before a cow can produce milk it must first become pregnant, for that to happen it must be at a certain age and body mass to conceive.

In fibre production we distinguish between wool and mohair.




Woolen sheep produce wool at an early age, but fleece mass is light due to the lack of length. The older the sheep gets the longer the wool. Between 8- 12 months the wool are at optimum length and mass. The value is more but it depends on the fineness of the wool.

Mohair is also produce at an early age, but the hair of young goats has the best value relative to that of adult goats.

In animal derivatives such as semen and ovaries the animal has to be mature and should be able to reproduce (fertile), before collection could be made.

By viewing these production systems, you should have noticed that production is time depended, so if you need products available at all times, you should have a large variety of animals at different stages of their life.

The technique and methods use for harvesting have also undergo some changes to ease the harvesting of products.

For example: The use of meat as animal product has decrease but the demand for livestock products has increase, as a result of the rapidly expanding populations (the human population grows almost as fast as that of livestock).

To provide consumers with adequate quantities of quality meat and meat products, the processing of products has become very important. Appropriate processing techniques had offered the opportunity of overcoming the two main constraints to a better supply of livestock products - availability and price.

Using specific processing techniques, it is possible to produce shelf-stable meat products that can be stored under ambient temperatures.

It is certain that infrastructure is of importance when harvesting animal products.

Due to the wide variety of harvesting practices you will only focus on the some animal products, but most of all the fibres such as wool and mohair.

11..22 AAnniimmaall ffiibbrreess The animal fibres covered in this section are of considerable importance to the textile industry. As a natural renewable resource they have been a vital factor in the development of mankind. Their products have provided protection from the elements and processing of these products was one of man's first industries.

Being products of nature, each of the animal fibre types covered, has unique properties, including variability in fibre diameter, colour and length. They are also exposed to the climatic variations of the seasons, which result in dirt, seeds and other matter finding its way into fleeces.




For you to realise the potential value of textile fibres it is essential that basic rules be followed when harvesting and preparing animal fibres.

You will also be provided information on the main textile producing animals and detailed guidance on the harvesting techniques, including preparation for sale. By following these guidelines you will maximise the value of the fibre and its value to the textile industry.

Sheep

There are about 200 different breeds and crosses producing a great variety of grades and types of wool. They range from the merino producing the finest apparel wool through to both developed and primitive carpet wool sheep and hair sheep.

Sheep are usually shorn annually during the spring/summer months, however in some countries such as New Zealand, shearing more than once per year is practiced. This may be twice per year or three times in two years. The time and frequency of shearing has a great affect on the quality of wool harvested as it can have a major influence on important fibre characteristics.

High preparation standards are also maintained. These standards focus on preparing wool to meet customer/producer requirements. As a result, the consistency of grower lots put up for sale is very good. The pre-sale testing to objectively determine a number of important fibre properties serves to compliment the quality of wool available. The advanced nature of the sheep and wool production systems ensures wool's position as a premier textile fibre is maintained.

As this section deals with the harvesting of animal fibres the detailed differences between the principle sheep breeds has not been covered.

Fibre Characteristics of Wool

The range of fleece weights produced annually by sheep is from 2-5 kg clean depending on the breed of sheep and the farming environment. The first shearing of the sheep as a lamb occurs from 3-11 months of age and produces lambs wool, which is the finest diameter wool the sheep, produces. The diameter is from 2-6 microns finer than the second time the sheep is shorn usually at 9-18 months. The amount of change that occurs is influenced by the interval between shearing, feeding levels and animal health and possible breed effects. The third time shorn, the wool maybe from 1-3 microns coarser that the previous shearing. From then the change in diameter is small. The range of fibre diameters between the different breeds of the sheep varies from 15 microns grown by superfine Merinos through to 32 microns produced by the carpet wool sheep.

The length of wool produced is influenced by breed and fibre diameter. Merinos range from 60-110 mm if shorn annually through to the coarse carpet wools ranging from 100-150 mm annually.




Due to the range of sheep breeds and wool types produced wool is processed into an equally wide range of end products. End uses of wool are determined by the main fibre characteristics. These include fibre diameter, fibre length/strength, colour and handle, plus others such as lustre, bulk, presence vegetable matter and the level of felting.

The two major end uses for wool are apparel products and carpets (both machine made and hand-knotted).

Goats / Mohair

The hair of the goat - which is white, long and very fine and silky - is called "mohair". It was noted for its softness, brightness and receptiveness to rich dyes.

The best raw material comes from South Africa, here are strict guidelines and standards, and the industry is well organised.

Angora goats are not a sturdy breed and thrive best under certain conditions. The Angora goat's demands are exact: they thrive at altitude in a warm, dry climate. If exposed to cold or wet, they may die of pneumonia.

The best fleece is produced in high altitude where the animals can forage for a variety of shrubs and aromatic plants. It is important for the goats to lead an active life, constantly on the move.

More attention must be paid to the fragile Angora goat than to any other livestock. The amount of mohair that the Angora goat produces (unlike the Cashmere goat) is mainly dependent on the nutritive value of its feed, rather than upon seasonal or climatic effects, although mohair production obviously falls during drought periods.

Fibre Characteristics of Mohair

The Mohair fleece of the Angora goat is white, smooth and lustrous and has a high tensile strength. The value of a fleece is determined by fibre diameter, lustre, softness, freedom or near freedom from kemp (modulated fibre –a fibre with hollow nucleus), and clean yield.

Kemp fibre is short, heavily modulated, coarse fibres. Kemp fibres contain air spaces (medulla), which reduce the effectiveness of dye and in a finished cloth show up as being much lighter in colour than the other fibres. The presence of any foreign material in the fleece will affect the quality of the final product and will have to be removed prior to processing, adding to the cost of manufacture.

Grading is primarily related to fibre diameter. The age of the goat is probably the most important determinant in the quality and quantity of mohair produced. Fleece production increases from birth and peaks at approximately three to four years of age. The average peak production in South Africa is about 4-5 kg a year for females and 5-6 kg for males.




Over the goat's lifespan, the fibre diameter increases from an average of 24 microns for kids up to 46 microns for strong adults. Kids normally produce fibre with a diameter of 20-28 microns at their first shearing, approximately 29-30 at one year, 31-34 at 18 months, and from 36 to 46 microns as adults. Staple length shows little change with age and grows at an average rate of 20-25 mm/month.

The first three shearing produce the most sort-after fibre and subsequently the fibre becomes coarser. Kid mohair fetches the highest price.

Mohair is used to manufacture many products - including knitting yarn for hand or machine knitwear, lightweight suiting, fabric for stoles, scarves and warm blankets and durable upholstery velour. It is often blended with wool for top quality blankets where the mohair content makes the fabric warmer, and at the same time lighter

Please complete Activity 1 at the end of this session.

MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Concept (SO 1) I understand

this concept Questions that I still would

like to ask

Animal production is evaluated, understood and described.

Knowledge of animals, their products and production processes are demonstrated

An understanding of the evaluation of availability and condition of infrastructure against the potential of evaluating, establishing or expanding animal product harvesting procedures is demonstrated.




Divide into groups of 4 or 5 learners and visit the chosen agency that the farm sells its product to. Obtain copies of product price records for at least 2 seasons and compare it to records of the amount of product sold for the same time period. Write a report to show the correlation between market price and availability of the product. Communicate your findings in the form of a graph or a chart.

Group work & research.

11 SSOO 11 AACC 11--33

My Name:

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Facilitator comments: Assessment:




SSeessssiioonn 22

IInnffrraassttrruuccttuurree ffoorr hhaarrvveessttiinngg

After completing this session, you should be able to: SO 2: Create infrastructure to facilitate the harvesting of animal products.


The establishment of infrastructure to enable animal products to be harvested.

The appropriate requirements of the location of the proposed animal-harvesting site are explained.

The appropriate infrastructure required for the management of animals and animal products is explained.

22..11 IInnttrroodduuccttiioonn The infrastructure will certainly differ from one production process to another.

Mohair and wool cannot be harvest in the same facility, nor can slaughter animals and milk be harvested together.

Each facility must be design for specific method used to harvest animal products.

First you have to take a look what methods can be use for harvesting each product:

Wool – Machines and blades are used to remove/shear wool.

Mohair – Adapted wool shearing machines and Blades are use to shear the mohair.

Milk – milking machines or hand-milking are used. Semen collection – Artificial vigina, and a collection tube are use to collect

semen.

Before you can design an infrastructure to harvest that specific product all the relevant marketing and packing regulation must be studied and planned.




22..22 DDiiffffeerreenncceess bbeettwweeeenn iinnffrraassttrruuccttuurreess ffoorr pprroodduucctt hhaarrvveessttiinngg

Semen collection infrastructure must compile with the following:

Must be fenced, so that animals are not in contact with each other. The area must be large enough for animals to exercise. Must be equipped with necessary stable, pens, collection stock, for the keeping,

examination and testing of the animals their inn.

A woolshed must consist of:

Catching pen.

Pens for shorn sheep. Shearing floor and equipment. Skirting and classing area

Bins, scales and storage space for bales. Wool table.

In meat processing there are general rules for facilities and equipment.

It is essential that all meat-processing operations, whether slaughtering, cutting or further processing, be carried out in a clean area and if possible, that the products be protected from contamination from all sources.

When meat-processing operations are carried out within a facility specifically built and maintained for meat processing, sources of contamination can be much more easily and adequately controlled. The following requirements are considered essential to good sanitary preparation of meat and meat products.

• Floors. Brick, tile, smooth concrete or other impervious, waterproof materials are suitable for floors. Wooden floors are not suitable in areas where slaughtering or curing takes place and meat juices and moisture collect.

• Drains. To carry away waste liquids, there should be sufficient drains of the proper size that are correctly located, trapped and vented. All floors should be sloped toward the drains.

• Walls. Glazed tile, smooth cement plaster, rustproof metal panels and smooth plastic panels that are properly caulked are all acceptable for walls in processing and refrigerated areas because they can all be effectively cleaned and sanitized. In no instance should walls be made of materials that absorb moisture or other liquids. Ceilings must be tight, smooth and free from any scaling that may fall into the meat products, and should also be of moisture-resistant materials.

• Doors and doorways. All doorways, through which the product must pass, should be wide enough to ensure that the meats never touch the doorways risking contamination.




• Water supply. The water supply must be drinkable and abundant cold and hot water must be distributed to all parts of the operation.

• Refrigeration. The main purpose of refrigeration is to cool the meat down after slaughter and to maintain it in a chilled state for shorter or longer storage periods and for cutting and further processing. If frozen storage is provided and utilized, it should be maintained at the lowest possible temperature for maximum shelf life.

The equipment needed for converting livestock into meat products need not be expensive. The amount of equipment will depend on the slaughtering and processing procedures employed. If possible, all equipment should be made of stainless steel or plastic, be rust resistant and easily cleaned and sanitized.

All equipment should be constructed of stainless steel, aluminium or approved plastic. Wooden tables are not acceptable because wood absorbs meat juices and fats and cannot be thoroughly cleaned. All other equipment should be of the type that can be taken apart and thoroughly cleaned.

Please complete Activity 2 & 3 at the end of this session.

MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


this conceptQuestions that I still would

like to ask

The establishment of infrastructure to enable animal products to be harvested is demonstrated.






Your facilitator must arrange an outing to relevant animal harvesting facilities, where you can observe the difference between each facility. Note down the difference differences and relate it to the product that is harvested.

Field trip and observation.

22 SSOO 22 AACC 11--33

My Name:


. . . . . . . . . . . . . . . . . . .





Create your own infrastructure to facilitate the harvesting of a given product. Compare and motivate how and why your infrastructure differ from those compared. There are an animal product that does not take a lot of effort to harvest, such as honeybees and silkworms. As an assignment establish such a type of enterprise and plan a harvesting facility. When bees are handled, make sure that the proper protective equipment for handling bees is used.

Practical assignment.

33 SSOO 22 AACC 11--33

My Name:


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SSeessssiioonn 33 MMaaiinnttaaiinn hhaarrvveessttiinngg

ssyysstteemmss

After completing this session, you should be able to: SO 3: Maintain animal harvesting systems.


Animal harvesting systems including equipment, buildings and systems is maintained.

The legal requirements applicable to animal harvesting systems is explained and applied.

Infrastructural tasks are done to comply with legal and maintenance requirements.

33..11 IInnttrroodduuccttiioonn Before you start with your harvesting process you need to prepare your animals for the harvesting.

Preparing Sheep for Shearing

It is very important that wool looks its best when displayed for sale. To ensure this occurs, the following preparation measures should be practiced.

Shearing is stressful for sheep. To reduce this, move sheep from the grazing area to the shearing shed quietly and always handle sheep with care.

If there are sheep with different lengths of wool, breeds or sex, draft them into separate lots.

If possible, keep sheep out of seedy areas in the week before shearing. Never shear wet sheep, as wool, which is shorn wet, will discolour very quickly.

Once the sheep are shorn it is important to provide feed. Once the sheep are shorn it is important to provide shelter in wet and very cold

whether conditions. Do not shear during the lambing season that will separate the young lams form

their mothers for to long period and some will lose their mothers.




Preparing Angora Goats for Shearing

The fibre shorn reflects the "total environment" experienced throughout the growing period. The total environment includes the physical environment and the husbandry practices of the grower.

As shearing approaches every effort should be made to protect the long mohair from the possibility of contamination from vegetable matter, dust and pigmented fibres. Such contamination will depreciate the value of the mohair.

It is advisable to keep the goats in clean, well-grassed, open paddocks to avoid contamination from dust and vegetable matter.

Fineness of fibre to a large extent is determined by the age of the animals, and therefore it is advisable to draft the herd into age groups, e.g. kids - 2-4 tooth’s and mature aged goats, prior to shearing. The various age groups should then be shorn separately.

Fibre harvesting techniques

One of the secrets of successful shearing is being able to hold and move the sheep in such a way that it remains relaxed. This requires the Shearer to be comfortable and balanced. Correct location and movement of the feet are vital. Where possible the illustrations indicate the appropriate positions.

Machine Shearing Merino Sheep

Merino wool is relatively highly priced when compared with crossbred wools. It is finer in diameter and shorter in the staple length so avoiding second cuts is essential. Merino sheep are soft-skinned and bony, and shearing varies from sheep to sheep.

Merino shearing pattern

A. Belly - all blows must start high on the brisket to remove all discoloured fribs. Use left hand (on blow 2 particularly) to smooth out wrinkles. Shear across

more to avoid prominent veins on belly.




B. Use left hand to tighten skin and to protect teats.

C. First hind leg 1 - Stretch skin with left hand. Blow 1 runs down, then 2 back up to flank.

D. Topknot - Blow 3 must go in under horn.




E. First shoulder (Option 1) - Sheep must be sitting up. Bring left foot in. Blow 3 starts under shoulder.

F. First hind leg - Press left hand into flank.

G. Face - Lift sheep up and clear side of face.

H. First shoulder (Option 2) - On some sheep, blows run down the leg.




I. Note: Denotes backbone. Third blow must be a full comb under backbone.

J. Neck - Left foot must be well forward. A clearing blow to the bottom of the first fold, then in a circular motion run blows up neck to top of main neck fold.

It is important to start as deep as possible on neck and not to break fleece open until it is completed. Blow 5 clears side of face. Insert: Blow 7 runs across wrinkle.

K. Long blow - keep handpiece flat.

L. Long blow - Bow sheep around leg and push head firmly down. Blow 6 leads into full comb around shoulder.




M. Face - Blow 1 runs under horn. Blow 4 runs to first fold.

N. Neck - Lift head onto knee and shear down to first fold. Tuck head between knees, then run blows around folds to complete neck. Step forward on right

foot to pick up leg as Blow 6 finishes.

O. Shoulder - First blow clears inside of leg. Second blow slides at bottom of leg to flatten wrinkle.

P. Last side - Keep hand piece flat. Second blow to hock.




Q. Last side - Pick up head and step back. Use the left hand to keep leg straight and stretch skin.

Blade Shearing Sheep

To be competent as a blade Shearer must master the following six important points.

1. Control of the sheep - get right down over the sheep and become part of it.

2. A positive hand - the shearing hand must be positive in its action, with control and finish.

3. A good wrist - the wrist of the shearing arm must be supple and flexible, able to work both ways, turning to keep the bottom blade on the sheep and bending forwards to finish every blow.

4. Return action - fast back and near the sheep but watch that the blade comes back only to the start of the blow.

5. Use the left hand to prepare the wool just in front of the blade. Try to control the sheep as much as possible with the legs.

6. Rhythm and timing are important keys. Actions should be smooth and the shearing of each section is run into the next so the sheep is shorn in an even flow.

The technique of a good blade Shearer is to shear the sheep once only, and to leave the same wool length all over the body of the sheep.




Blade shearing:

A. Hold both front legs up under the left arm. The Shearer pull his legs back tight against the sheep the stretch the belly.

B. Right knee in front of the brisket.




C. Right foot moves back when clearing over the tail.

Note: (Full blow over the backbone).

D. Remove all the trimmings inside the leg.




E. Blow 15 roll the head starting on the top side of the brisket. Finishing square under the jaw.

F. Clear up behind the ears and top knot with

the sheep's head below the Shearer’s knee.




G. Shear into the first shoulder, keeping points of shears down onto the skin.

H. Shear around the first side moving left foot away from

the sheep to let the sheep lie down. For blow 26 to commence the long blow.

I. Put blow 27 in as the sheep drops down. Step over with the right foot, as blow 28 finishes.




J. Complete a full blow over the back bone, as blow 29 finishes step forward with the right foot turning toe in.

(Denotes backbone).

K. The last cheek is cleared before releasing sheep's right front leg.

L. Step out with the left foot when blow

37 is completed.




M. The sheep's head is bought forward of shearer's legs.

N. Grip the loose skin in the flank, and roll the fist on

the firm part of the leg to keep it straight.

After this section you will know there are different methods and steps to follow when harvesting animal products.


MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .





this conceptQuestions that I still would

like to ask



Infrastructural tasks are done to comply with legal and maintenance requirements

MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . .

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Identify alternative methods to harvested animal products. Animal products are not limited to fiber, meat or milk. Then discuss these alternatives to see if it is practical to implement it.

Practical assignment.

44 SSOO 33 AACC 11--33

My Name:


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SSeessssiioonn 44

HHaarrvveessttiinngg mmeetthhooddss

After completing this session, you should be able to: SO 4: Evaluate animal harvesting systems and suggest alternative methods, processes or steps in animal product harvesting systems


The harvesting system employed for harvesting animal products are illustrated and described.

The physiology of the animal in relation to the animal products produced is illustrated and described.

Methodologies for implementing productivity enhancements in animal product harvesting systems are illustrated and described.

Alternative animal harvesting steps, processes or methods are implemented.

44..11 IInnttrroodduuccttiioonn Value adding achieved by:

To provide both the buyer and manufacturer with parcels of fibre they can handle confidently, knowing they are uniform and meet the standards required for processing into quality yarns and textiles can maximise the income of the grower.

Producing as few lines as possible from the clip, while maintaining an appropriate degree of uniformity within each line eliminating contamination of the clip by removing stained and pigmented fibres and by keeping out all foreign material.




44..22 GGeenneerraall rreeqquuiirreemmeennttss All textile animal fibres are natural raw materials and as such possess, to some degree, inherent variability. This variability will be present with all the important fibre characteristics that affect processing potential and may, if not properly separated, limit end use and/or grower income. The important variable fibre properties are:

Fineness (fibre diameter); Kemp (medullation) not wanted;

fibre length; fibre strength; colour; and

fault(s).

The aim of preparing animal fibres for processing is therefore to present lines that have acceptable uniformity of fineness (fibre diameter), colour, length, hairiness and fault. The degree to which each of the fibre types must be separated depends on:

The quantity of fibre to be prepared. The variability of the lot to be prepared. The requirements of the buyer and textile processor.

To ensure the requirements are consistently met, fibre preparation should concentrate on the identification and separation of important fibre characteristics that may, if not adequately separated, limit the textile processing potential.

Contamination consists of man made articles, packaging materials and other items, which may find their way into the fibre before or during harvesting. Contamination is a very serious issue facing all animal fibre industries. It is essential that all stages of fibre harvesting, preparation and packaging contamination by foreign articles do not occur.

No animal fibre should be shorn and pressed wet. This will cause the fibre to rapidly deteriorate in quality.

However, for many of the animal fibres harvested by shearing the preparation begins at the time the animals are shorn. During this operation it is essential that adequate, trained labour be on hand to:

Keep the shearing area clear of second cuts and other short staple fibre. The shearing area must be swept clean between each animal shorn. Lox (dung soiled fibre) and stains kept separate.

Belly fibre kept separate. Carry each fleece to an area for further preparation.




It is usual that each fleece is thrown or laid on a slotted preparation table. There the wool is classed according to the NWGA Wool Classing Standards.

Animal products that can be used, we will discuss milk as primary product.

A very competitive world market and a high cost of production is forcing producers to add value to their product which means they have to process the milk into a product that they can sell at a higher price than the milk itself. Here are a few of the most important products:

Cheese: There are hundreds of different types and styles of cheese made from milk and additives throughout the world and more and more consumers tend to buy cheese because of its health benefits and nutritional value. Cheese is a good source of protein and minerals.

Yogurt: Also a very popular product which is used more and more by consumers due to its versatile use. Yogurt is used in an increasing amount of recipes and has great health benefits.

Ice-cream. Cream.

These are but a few of the products that can be derived from milk and everyday the list increases.


MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Concept (SO 4) I understand this concept

Questions that I still would like to ask




Alternative animal harvesting steps, processes or methods are implemented




Identify physical attributes that could better the product quality. Discuss various methods of value adding to meat, milk, etc. You should cover at least five different animal products.

Individual assignment.

55 SSOO 44 AACC 11--44

My Name:


. . . . . . . . . . . . . . . . . . .





SSeessssiioonn 55

AAddddiinngg vvaalluuee

After completing this session, you should be able to: SO 5: Understand and describe the processing of harvested products with special reference to adding value to such harvested animal products.


The animal products harvested including physical, chemical and intrinsic attributes are illustrated and described.

Methodologies for evaluating animal products in relation to their attributes are described.

Various methods of adding value to harvested animal products are explained.

Methods or processes to add value to harvested animal products are described.

55..11 IInnttrroodduuccttiioonn Before you can maintain any harvesting systems, you should first identify the equipment use for such a production system. In wool harvesting there is a vast array of shearing equipment available and information on the correct settings and adjustments on these should be sought from the manufacturers or their representatives.

List of equipment use in harvesting wool:

Blades (hand shears)




Hand Shears (or blades) have never been entirely displaced by machine shearing. Blades are used extensively where electricity is limited or not available.

Blade shears must always be treated with care and should never be dropped on the floor.

Compared to machine shorn sheep the length of wool left on blade shorn sheep after shearing is longer, providing greater protection against sudden adverse weather occurring soon after shearing.

A new set of blades may appear sharp enough for general purposes, but a good deal of attention is required before they can be used.

The sharp edges necessary for successful shearing will be maintained for a longer period if the blades are properly set.

Machine unit

The Hand piece

Although the modern hand piece appears to be a solid piece of machinery, it is a delicate precision tool. The outer casing is steel casting carefully machined to very fine tolerances, while moving parts are formed from especially hardened steel.

Select the most suitable comb for the job. Ensure that the comb and cutters to be used are properly ground.

Make sure the hand piece is properly cleaned.

Make sure the machine are lubricate every two hours.

Check the performance of the hand piece with properly sharpened gear. Clean the comb bed and visually check that the comb bed is perfectly flat. Also check there is no wool caught in the cups.




There are some parts of the hand piece that require regular replacement.

All the parts of the machine unit cannot be covered here.


MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Concept (SO 5) I understand this concept

Questions that I still would like to ask

The animal products harvested including physical, chemical and intrinsic attributes are illustrated and described.


Various methods of adding value to harvested animal products are explained.


MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . .

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The facilitator will take you to a harvesting systems, where harvesting is taking place. You have to observe the methods used, the equipment used and the steps, which are followed to maintain the ease of harvesting. Discuss the maintenance requirements of equipment used.

Field trip and discussion.

66 SSOO 55 AACC 11--44

My Name:


. . . . . . . . . . . . . . . . . . .





On completion of this unit standard you have:

• Gained knowledge of animal products and production process.

• An understanding of the infrastructure and facilities requirements for a given product to be harvest.

• The ability to design appropriate infrastructure to enable animal products to be harvest.

• Suggest alternative methods and steps in animal product harvesting.

• An understanding on practices/ steps to add value to your product.

• The ability to maintain animal product harvesting.

MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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AAmm II rreeaaddyy ffoorr mmyy tteesstt?? Check your plan carefully to make sure that you prepare in good time. You have to be found competent by a qualified assessor to be declared

competent. Inform the assessor if you have any special needs or requirements before

the agreed date for the test to be completed. You might, for example, require an interpreter to translate the questions to your mother tongue, or you might need to take this test orally.

Use this worksheet to help you prepare for the test. These are examples of possible questions that might appear in the test. All the information you need was taught in the classroom and can be found in the learner guide that you received.

1. I am sure of this and understand it well 2. I am unsure of this and need to ask the Facilitator or Assessor to explain what it means

Questions 1. I am sure 2. I am unsure

1.What is the difference between wool and mohair?

2. What is meant by the term kemp?

3. What is the correlation between the market value of a product and the availability and demand therefore?

4. Name the 2 factors that have the biggest influence on the market price of a product.

5. Name 5 different species of animals that you are familiar with and the products that can be harvested and further derived from it.

6. What equipment will you need for harvesting your specific animal product on the farm that you are doing your practical?

7. What concepts can be implemented to ensure good sanitary when harvesting meat products?

8. How will you ensure the proper working condition of a set of clippers used for shearing?

9. Describe how you will add value to a product like milk.




CChheecckklliisstt ffoorr pprraaccttiiccaall aasssseessssmmeenntt …… Use the checklist below to help you prepare for the part of the practical assessment when you are observed on the attitudes and attributes that you need to have to be found competent for this learning module.

Observations Answer Yes or No

Motivate your Answer (Give examples, reasons, etc.)

Can you identify problems and deficiencies correctly?

Are you able to work well in a team?

Do you work in an organised and systematic way while performing all tasks and tests?

Are you able to collect the correct and appropriate information and / or samples as per the instructions and procedures that you were taught?

Are you able to communicate your knowledge orally and in writing, in such a way that you show what knowledge you have gained?

Can you base your tasks and answers on scientific knowledge that you have learnt?

Are you able to show and perform the tasks required correctly?

Are you able to link the knowledge, skills and attitudes that you have learnt in this module of learning to specific duties in your job or in the community where you live?

The assessor will complete a checklist that gives details of the points that are checked and assessed by the assessor.

The assessor will write commentary and feedback on that checklist. They will discuss all commentary and feedback with you.

You will be asked to give your own feedback and to sign this document. It will be placed together with this completed guide in a file as part

of you portfolio of evidence. The assessor will give you feedback on the test and guide you if there are

areas in which you still need further development.




PPaappeerrwwoorrkk ttoo bbee ddoonnee …… Please assist the assessor by filling in this form and then sign as instructed.

Learner Information Form

Unit Standard 116217

Program Date(s)

Assessment Date(s)

Surname

First Name

Learner ID / SETA Registration Number

Job / Role Title

Home Language

Gender: Male: Female:

Race: African: Coloured: Indian/Asian: White:

Employment: Permanent: Non-permanent:

Disabled Yes: No:

Date of Birth

ID Number

Contact Telephone Numbers

Email Address

Postal Address

Signature:




BBiibblliiooggrraapphhyy Wools of New Zealand (formerly the New Zealand Wool Board) for the

information on shearing from "The Shearing Handbook". Mr A Marshall, Wools of New Zealand, for background information on the

Llama. Mr B Morrison, R D 3, Eketahuna, for assistance with shearing. Mr J Woodward, Mohair Fibres Ltd, for assistance with Mohair and Cashmere

fibres. Mr W R Regnault, Director of Wool Diploma Studies, Massey University,

Palmerston North, for assistance with slipe wool production.

World Wide Web HARVESTING OF TEXTILE ANIMAL FIBRES, by O J Petrie Wool Testing

Authority Wellington, New Zealand, google.com.

TTeerrmmss && CCoonnddiittiioonnss This material was developed with public funding and for that reason this material is available at no charge from the AgriSETA website (www.agriseta.co.za).

Users are free to produce and adapt this material to the maximum benefit of the learner.

No user is allowed to sell this material whatsoever.




AAcckknnoowwlleeddggeemmeennttss

PPrroojjeecctt MMaannaaggeemmeenntt::

M H Chalken Consulting

IMPETUS Consulting and Skills Development

DDeevveellooppeerr::

Mr J H P van der Merwe

AAuutthheennttiiccaattoorr::

Mr M M Ratsaka

TTeecchhnniiccaall EEddiittiinngg::

Dr M Roets

Mr C Klindt

OOBBEE FFoorrmmaattttiinngg::

Ms P Prinsloo

DDeessiiggnn::

Didacsa Design SA (Pty) Ltd

LLaayyoouutt::

Ms P Prinsloo

Ms N Matloa

SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD:


SAQA US ID UNIT STANDARD TITLE

116217 Explain the harvesting of animal products

SGB NAME NSB PROVIDER NAME

SGB Primary Agriculture

NSB 01-Agriculture and Nature Conservation

FIELD SUBFIELD

Agriculture and Nature Conservation Primary Agriculture

ABET BAND UNIT STANDARD TYPE NQF LEVEL CREDITS

Undefined Regular Level 3 5

REGISTRATION STATUS

REGISTRATION START DATE REGISTRATION END DATE

SAQA DECISION NUMBER

Registered 2004-10-13 2007-10-13 SAQA 0156/04

PURPOSE OF THE UNIT STANDARD

The learner achieving this unit standard will be able to identify and describe related animal products and the value adding processes and suggest alternative harvesting methods. In addition they will be well positioned to extend their learning and practice into other areas of agriculture and animal production. Learners will gain specific knowledge and skills in the harvesting of animal products and will be able to operate in an animal production environment implementing sustainable and economically viable production principles. They will be capacitated to gain access to the mainstream agricultural sector, in animal production, impacting directly on the sustainability of the sub-sector. The improvement in production technology will also have a direct impact on the improvement of agricultural productivity of the sector.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

It is assumed that a learner attempting this unit standard will demonstrate competence against the following unit standards or equivalent: • NQF 2: Apply animal harvesting procedures. • NQF 2: Observe and inspect animal health. • NQF 2: Monitor, collect and collate agricultural data.

UNIT STANDARD RANGE

Whilst range statements have been defined generically to include as wide a set of alternatives as possible, all range statements should be interpreted within the specific context of application. Range statements are neither comprehensive nor necessarily appropriate to all contexts. Alternatives must however be comparable in scope and complexity. These are only as a general guide to scope and complexity of what is required.

UNIT STANDARD OUTCOME HEADER

N/A

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Evaluate animal products that are suitable for harvesting based on their availability and value.

OUTCOME RANGE

Animal products include but are not limited to bee products (such as wax, honey, propolis, bee venom, brood, royal jelly), manure, urine and other excretions of animals, meat, horns, bones, skins, feathers, snake venom, silk, fibre, cochineal, whole (live or slaughtered) animals such as marine molluscs and crustaceans and insects such as mopane worms or animals for use in medical science and research, animal derivatives such as semen and ovaries (including eggs), glandular and endocrine products (including hormones and milk), animal body parts, animal work and services such as traction, pollination, guiding as relevant to the context of application.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Animal production is evaluated, understood and described.


Knowledge of animals, their products and production processes are demonstrated.


An understanding of the evaluation of availability and condition of infrastructure against the potential of evaluating, establishing or expanding animal product harvesting procedures is demonstrated.

SPECIFIC OUTCOME 2

Create infrastructure to facilitate the harvesting of animal products.

OUTCOME RANGE

Infrastructure includes but is not limited to the provision of water, buildings, land use permission, animal feed systems and animal feeds, transport facilities, availability of animals for production, animal retention, management and harvesting equipment and implements as well as equipment and implements required for managing the product as relevant to the context of application

ASSESSMENT CRITERIA


The establishment of infrastructure to enable animal products to be harvested is demonstrated.





SPECIFIC OUTCOME 3

Maintain animal harvesting systems.

OUTCOME RANGE

Maintenance includes but is not limited to neatness, good order, fireproofing, access, mechanical maintenance, and control.

ASSESSMENT CRITERIA






Infrastructural tasks are done to comply with legal and maintenance requirements.

SPECIFIC OUTCOME 4

Evaluate animal harvesting systems and suggest alternative methods, processes or steps in animal product harvesting systems.

OUTCOME RANGE


ASSESSMENT CRITERIA








Alternative animal harvesting steps, processes or methods are implemented.

SPECIFIC OUTCOME 5

Understand and describe the processing of harvested products with special reference to adding value to such harvested animal products.

OUTCOME RANGE


ASSESSMENT CRITERIA


The animal products harvested including physical, chemical and intrinsic attributes are illustrated and

described.




Various methods of adding v0alue to harvested animal products are explained.

ASSESSMENT CRITERION RANGE

Value adding includes, but is not limited to the manufacture of products from or including harvested animal products such as cured skins or trophies or clothing, baked or otherwise processed products, cosmetic or medicinal products, bagged fertilisers or feeds, packed frozen, desiccated, preserved, bottled, canned or dehydrated products, altered products such as dairy products as relevant to the context of application.



UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

The assessment of qualifying learners against this standard should meet the requirements of established assessment principles. It will be necessary to develop assessment activities and tools, which are appropriate to the contexts in which the qualifying learners are working. These activities and tools may include an appropriate combination of self-assessment and peer assessment, formative and summative assessment, portfolios and observations etc. The assessment should ensure that all the specific outcomes; critical cross-field outcomes and essential embedded knowledge are assessed. The specific outcomes must be assessed through observation of performance. Supporting evidence should be used to prove competence of specific outcomes only when they are not clearly seen in the actual performance. Essential embedded knowledge must be assessed in its own right, through oral or written evidence and cannot be assessed only by being observed. The specific outcomes and essential embedded knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge but is unable to perform the specific outcomes, they should not be assessed as competent. Similarly, if a qualifying learner is able to perform the specific outcomes but is unable to explain or justify their performance in terms of the essential embedded knowledge, then they should not be assessed as competent. Evidence of the specified critical cross-field outcomes should be found both in performance and in the essential embedded knowledge. Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA. • Any institution offering learning that will enable achievement of this unit standard or assessing this unit standard must be accredited as a provider with the relevant ETQA. • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

The person is able to demonstrate a basic knowledge of: • Comprehension, identification and understanding of the specific animals and animal products. • Animal science. • Science involved in animal products. • Sensory observation and evaluation animal products. • Evaluation of animal product processing systems over time. • Maintenance requirements of animal product processing systems. • Evaluation of the potential of animal products for adding value. • The purpose of learning about animal product processing. • Basic processing systems methodology. • Animal product processing technology. • Basic record keeping. • Observation and understanding of sensory cues in processing systems.

UNIT STANDARD DEVELOPMENTAL OUTCOME

N/A

UNIT STANDARD LINKAGES

N/A

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Problem Solving: Relates to all outcomes.

UNIT STANDARD CCFO WORKING

Teamwork: Relates to outcomes: • Create infrastructure to facilitate the harvesting of animal products. • Maintain animal harvesting systems. • Evaluate animal harvesting systems and suggest alternatives methods, processes or steps in animal product harvesting systems. • Understand and describe the processing of harvested products with special reference to adding value to such harvested animal products.

UNIT STANDARD CCFO ORGANIZING

Self-Organisation and Management: Relates to all outcomes.

UNIT STANDARD CCFO COLLECTING

Interpretation of information: Relates to outcomes: • Evaluate animal products that are suitable for harvesting based on their availability and value. • Create infrastructure to facilitate the harvesting of animal products. • Understand and describe the processing of harvested products with special reference to adding value to such harvested animal products.

UNIT STANDARD CCFO COMMUNICATING

Communication: Relates to outcomes: • Evaluate animal harvesting systems and suggest alternatives methods, processes or steps in animal product harvesting systems. • Understand and describe the processing of harvested products with special reference to adding value to such harvested animal products.

UNIT STANDARD CCFO SCIENCE

Science and technology: Relates to all outcomes.

UNIT STANDARD CCFO DEMONSTRATING

The world as a set: Relates to outcomes: • Evaluate animal harvesting systems and suggest alternatives methods, processes or steps in animal product harvesting systems. • Understand and describe the processing of harvested products with special reference to adding value to such harvested animal products.

UNIT STANDARD CCFO CONTRIBUTING

Personal Development: Relates to all outcomes.

UNIT STANDARD ASSESSOR CRITERIA

N/A

UNIT STANDARD NOTES

N/A

All qualifications and unit standards registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.

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