The students of the School of Education embarked on an educational fi eld visit to Masers Grandpa Farma, a renowned agricultural and dairy farm. The visit aimed to provide hands-on learning experiences in various aspects of farming, dairy processing, and livestock management. The key areas of learning included vermicomposting, cow breeding, farming and agriculture, and milk pasteurization.

LEARNING OUTCOMES

1. Vermicomposting

The students were introduced to the process of vermicomposting, a sustainable method of converting organic waste into nutrient-rich compost using earthworms. The key steps involved:

• Collection of organic waste materials such as vegetable peels and farm residues.
• Preparation of composting beds using moist soil and organic matter.
• Introduction of specifi c earthworm species like Eisenia fetida (red wigglers) to accelerate decomposition.
• Monitoring moisture levels and maintaining proper aeration for eff ective composting.
• Harvesting the nutrient-rich compost after the breakdown of organic material.

2. BREEDING OF COWS

The students learned about cattle breeding techniques aimed at improving milk production and herd health. The session covered:

• Selection of high-yielding and disease-resistant cow breeds.
• Artifi cial insemination and natural mating methods.
• Proper nutrition and healthcare practices for pregnant cows.
• Calf-rearing techniques to ensure healthy growth and development.

3. FARMING AND AGRICULTURE 

The visit provided insights into modern and traditional farming techniques. Students explored:

• Crop selection based on soil type and climate conditions.
• Organic farming methods and the use of natural fertilizers.
• Irrigation techniques, including drip irrigation and sprinkler systems.
• Crop rotation and intercropping practices to maintain soil fertility.

4. PASTEURIZATION OF MILK

A practical demonstration was conducted on the pasteurization process, which ensures milk safety and extends shelf life. The key steps included:

• Collection and fi ltration of fresh milk.
• Heating the milk to 72°C for 15 seconds (High-Temperature Short-Time pasteurization method).
• Rapid cooling to below 4°C to prevent bacterial growth.
• Packaging and storage procedures to maintain quality standards.

HOSPITALITY AND EXPERIENCE

Apart from the enriching learning experience, the students were provided with a delicious lunch, adding to the warmth and hospitality of the visit. The staff at Masers Grandpa Farma were very caring and kind, ensuring a comfortable and enjoyable experience for everyone.

Conclusion

The fi eld visit to Masers Grandpa Farma was a highly educational and enriching experience for the students. It provided practical knowledge of sustainable farming, livestock management, and dairy processing, reinforcing theoretical concepts learned in the classroom. The hands-on exposure to agricultural practices will undoubtedly enhance the students' understanding and appreciation of rural development and sustainable food production.