Archive for May, 2007
ENNIMA YA KAWO(Luganda) HOW TO GROW PEAS (PISUM SATIVUM)(English)
By Mrs.Muwanga,a farmer from Masaka district network
Ensigo eno yatuwebwa bwetwali mumusomo mu Italy ogwategekebwa ab’ekibiina kya CORFILAC mukibuga ekiyitibwa Ragusa.
Okutegeka ennimiro
Kiba kirungi okutegeka ennimiro ng’enkuba tennaba kutandika kutonnya.Abalimi abasinga enkuba bweba tenatonnya tebatengeka nimiiro zabwe.Eno yemu kunsonga lwaki tetufuna mmere mubudde. Era abalimi banange mbakubidde omulanga. Okutengeka ennimiro zammwe mubudde
Okusimba
Enimiiro bweba ewedde okutegeka linda [...]
Our Step by Step Trial at Making Moroccan Cheese
Posted by Maria Nakirya
On Monday, 21st May 2007, we, that is Maria Nakirya (Program Coordinator of Agricultural Program, BROSDI) Ednah Karamagi (General Manager of BROSDI) and Jesca Muwanga (Vice Chairperson of the CELAC Masaka District Farmers Network) set out to put into practice the art of making Moroccan Cheese, a skill learnt during the CORFILAC [...]
Engeri Y’okulima N’okutereka Omuddo gw’ente Lolium Italicum(Luganda) … How to grow Fodder – Lolium Italicum for Cattle (English)
Posted by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network
Translated to English from Luganda by Maria Nakirya (Read English Version below the Luganda one)
Ensigo y’omuddo guno yatuwebwa oluvannyuma lw’omusomo ogwali mu Italy ogwategekebwa Corfilac mu kibuga ky’e Rugusa
Omuddo gunno tugulabye nga gutera okumulisa okuva mu mwezi gw,okutaano okutuuka ogw’omwenda.Gumulisa ekimuli kya kakobe.Ekimuli ekyo [...]
To Make Charcoal from the Banana Fruit
Posted by Maria Nakirya
It is important that as we strive for a better sustainable society, we consider limiting global environmental threats.The CELAC project is conscious that a lot of trees are being cut in the name of getting charcoal and firewood, which is not only time consuming but also not environmentally friendly. The result will [...]
The Value of the Banana Fruit
Posted by Maria Nakirya
For along time people have been associating the banana fruit with only high water content, its important that you add them to your daily diet as it has a lot of other nutritional values and is counted as one of the most nutritious food types of the world. One is advised to [...]
How to Prepare Fermented Milk
As illustrated to Karamagi Akiiki Ednah by Pro. Dr. Hofi, a Professor of Diary Science and Technology in the Food and Science department in Ain Shams University in Cairo, Egypt (email: pro.dr.hofi@hotmail.com)
Keep fresh milk in a plastic container at room temperature for 2 – 3 days
Do not boil or freeze as it will kill the [...]
Traditional Cheese making from Greece
Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network
1. Get the milk and add animal rennet to separate the curd from the whey
2. Leave to enable the whey teh whey go up at the bottom and the curd at the top
3. Cut the curd carefully into cubes to enable [...]
Traditional Cheese making from Morocco
Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network
Fatima El-Idysy illustrated how cheese is made in Morocco without using rennet.
1. Prepare fermented milk
2. Measure the fresh milk to the tune of two parts of fresh milk for every one part of fermented milk
3. Boil the fresh milk and add [...]
Animal Nutrition
Notes from Prof. Araba Abdelilah, Hassan II Institute of Agronomy and Veterinary Medicine, Rabat Morocco (email: a.araba@iav.ac.ma, a.araba@gmail.com)
Talking about animal nutrition means that we should consider nutrients provided by feed resources and those needed by the animal. These are: -
– energy
– protein
– minerals
– [...]
Reasons why you should Substitute Water with Whey in Breadmaking
Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network
Prof. Dr. Hoffi, a Professor of Diary Science and Technology in the Food and Science department in Ain Shams University in Cairo, Egypt (email: pro.dr.hofi@hotmail.com) said that it is a good practice to substitute water with whey during bread making process.
He said this has [...]
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