Category: C

Copra: Copra /k?pr?/ noun the dried pulp of a coconut, from which oil is extracted by pressing. Understanding copra production aids in managing coconut crops and oil extraction.

Chlorophyll: A green pigment in plants and some algae that absorbs light energy for photosynthesis. Understanding chlorophyll function aids farmers in managing crop health and optimizing photosynthesis for improved yields.

Charlock: A widespread weed (Sinapis arvensis) mainly affecting spring cereals. Managing charlock involves using appropriate herbicides and cultural practices to protect crops and maintain healthy fields.

Clevis: A U-shaped iron attachment used to couple an implement to a tractor towbar. Using clevis attachments helps farmers manage equipment connections and ensure safe field operations.

Cox’s Orange Pippin: Cox’s orange pippin /k?ksiz ?rind p?pin/ noun a popular variety of dessert apple. The most important commercially grown apple in the UK. Cultivating Cox’s Orange Pippin apples provides high-quality fruit for markets.

Colic: Colic noun pain in any part of the intestinal tract, especially a symptom of abdominal pain in horses. Managing colic in horses involves proper diet, healthcare, and monitoring.

Cabbage White Butterfly: A common white butterfly (Pieris brassicae) that lays eggs on the leaves of cabbage plants. The caterpillars cause much damage to the plants. Controlling this pest includes using row covers, natural predators, and handpicking caterpillars to minimize crop damage.

Clearance: The action of clearing land for cultivation. Managing land clearance involves using sustainable practices to protect soil health and support crop growth.

Cartilage: Thick connective tissue lining joints and acting as a cushion, also forming part of organ structures. Understanding cartilage health is essential for managing joint issues in livestock, ensuring their mobility and productivity.

Craft Food: Craft food noun food produced according to traditional techniques or recipes. Producing craft food supports sustainable and traditional culinary practices.