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How to prevent and treat highly pathogenic porcine reproductive and respiratory syndrome (PRRS)? A detailed explanation of the technical key points
This disease is a severe viral disease of pigs that has emerged in recent years, an acute highly lethal epidemic disease caused by a variant strain of porcine reproductive and respiratory syndrome virus. The virus is extremely contagious. In infected pig farms, the morbidity rate of piglets can reach 100%, the mortality rate can reach more than 50%, and the abortion rate of sows can reach more than 30%. It is also characteristic that growing-finishing pigs can develop the disease and die. 1. Pathogen: The pathogen of this disease is porcine reproductive and respiratory syndrome virus, caused by Lelystad virus. 2. Epidemiology
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Anemarrhena Pest and Disease Control Methods and Key Technical Points
Pest and Disease Control Methods for Anemarrhena
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Propagation Methods and Key Technical Points for Glossy Privet Fruit
Propagation Methods for Glossy Privet Fruit
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A detailed explanation of the planting methods and key technical points for lemongrass
Planting methods for lemongrass
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Key Technical Points and Detailed Methods for Germinating Bupleurum Seeds
Bupleurum Seed Germination Techniques
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Pruning Methods and Key Technical Points for Pomegranate Trees
Pruning Methods for Pomegranate Trees
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How to manage navel oranges during the fruit expansion period? Key technical points explained in detail
How should navel oranges be managed during the fruit expansion period
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Detailed Explanation of the Technical Process for Refining Eyebrow Tea
Its product shape resembles an eyebrow, hence the name eyebrow tea. Eyebrow tea is one of the bulk export teas of Zhejiang green tea. Eyebrow tea is made by selecting long-pan-fired green tea (Hangzhou pan-fired green tea, Suichang pan-fired green tea, Wenzhou pan-fired green tea) as raw material, and processing it through refining and blending. The refining process adopts the method of single-grade feeding and multi-grade recovery of finished products. Its processing technique is: blending and grading of raw materials, extracting material through five routes: itself, round body, long body, zigzag, and stem fiber. The processing operations are divided into: re-firing and rolling of rough tea, sorting, beating, shaking, cutting, picking and removing, fanning, re-firing and coloring, clearing wind and cutting off dust, semi-finished products waiting
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Control Methods and Technical Key Points for the Tea Green Leafhopper (Empoasca flavescens)
The tea green leafhopper, also known as the small green leafhopper, is one of the most important insect pests of tea in Fujian Province. It mainly feeds by piercing and sucking the sap of tender tea shoots with adults and nymphs, and female adults lay eggs inside the stems of tender shoots, causing stunted growth of tea plants. The damaged buds and leaves curl and harden, and the leaf tips and margins become reddish-brown and scorched, affecting the yield and quality of tea. This pest has multiple generations per year in Fujian Province, with overlapping generations. In low-mountain tea areas, it has 12 to 13 generations per year, with peak damage periods in May to June and September to October; in high-mountain tea areas, it has 8
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Mechanized Processing Flow and Key Technical Points for Flat-shaped Tea
At present, the machinery used for processing flat-shaped tea is mostly the multi-purpose wok-trough machine. This machine is easy to operate, low in cost and high in output, and is well received by the great majority of tea farmers. The processing flow of flat-shaped tea with the multi-purpose wok-trough machine includes spreading fresh leaves -- green-fixing wok (fixing and shaping) -- spreading to cool and regain moisture --
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