2024

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00:00:00 - 00:55:00

In the May 19, 2024 episode of "Programa Revista Rural" on YouTube, the hosts discuss various topics related to agriculture and livestock farming. They cover the production of sheep milk cheese using the Lacone sheep breed, the importance of maintaining clean and dry sheep pens to prevent mastitis, and the benefits of sheep's milk for cheese making. The speakers also discuss the use of wooden shelves for maturing certain types of cheese and the importance of controlled temperature and humidity in cheese production. Additionally, they introduce a new variety of cassava, BRS 429, which is highly productive and resistant to major diseases. The video concludes with the introduction of a peculiar jericão plant, Anis, which can be used for aromatic and medicinal purposes. Throughout the episode, the hosts emphasize the importance of proper farming structures, animal welfare, and innovation in agriculture.

00:00:00 In this section of the "Programa Revista Rural" YouTube video from May 19, 2024, the hosts discuss the production of sheep milk cheese and the preferred breed for this purpose, the Lacone sheep. The Lacone, while not the most milk-producing breed, is popular due to its rustic nature and adaptability. The hosts also touch upon the challenges of improving the genetics of this breed in Brazil and the importance of proper farming structures, such as semi-intensive systems, for efficient management of a smaller area. The Lacone sheep, which ingests 2.5 to 3 kg of dry matter per day, allows for the management of up to 100 animals per hectare. The hosts emphasize the need for calculating the required area based on the number of animals, taking into account the length of the pen and the width of the stall.
00:05:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, the speaker discusses the importance of maintaining clean and dry sheep pens to prevent mastitis, a common disease in sheep farming. The speaker explains that the more space in the pen, the more diluted the waste, requiring more frequent cleaning. Moisture is a significant negative factor in sheep management, and dirty and wet pens increase the risk of mastitis. The speaker emphasizes the importance of proper bedding and a well-planned system for creating and maintaining sheep pens to ensure better productivity and prevent mastitis. The speaker also discusses the importance of proper nutrition for sheep, including the balance between carbohydrates and proteins and the use of silage, pasture, and adubation. The speaker mentions the different categories of sheep and their respective diets, including lactating sheep, young lambs, and pre-partum and post-partum sheep. The speaker also discusses the use of artificial insemination to increase the likelihood of pregnancy and improve the quality and consistency of the offspring.
00:10:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, the speaker discusses the production and benefits of sheep's milk for cheese making. She explains that although sheep produce less milk than cows and goats, the milk has more solids, which results in a higher yield for cheese production. The speaker highlights the nobility of sheep's milk, containing valuable proteins, minerals, vitamins, and calcium. She mentions that sheep have tripled their production compared to other traditional dairy animals, leading to a profitable cheese industry. The speaker also shares her farming practices, allowing lambs to nurse from their mothers for up to 60 days, resulting in healthier animals and fewer production costs. The milk undergoes a pasteurization process and fermentation to create a cheese called "bursan," which has a unique 48-hour fermentation process, resulting in a distinctively flavored cheese. The bursan cheese has two products: the pure cheese used primarily in restaurants for fillings, and the curds used to make manual bolinhas, which are then conserved in olive oil and spices.
00:15:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, Ricardo discusses the importance of controlled temperature and humidity in cheese production. He specifically mentions a cold storage room where certain types of cheese, such as the "avecuia" made from sheep's milk, are aged for 8 to 10 days. The room's controlled conditions ensure consistency in the cheese's recipe despite external temperature fluctuations. The humidity is crucial, particularly for the type of cheese being shown, which uses a specific mold called penicillium camemberti. The cheese is then transferred to inox-lined shelves for maturation, as the fungus requires constant air exposure. Wooden shelves are not suitable as the fungus would die without air contact. The speakers also discuss the importance of turning the cheese during the maturation process to ensure even maturation and prevent the cheese from developing an uneven texture. They also mention testing new types of cheese, such as a camembert made from cow's milk and a new type of cheese that is not yet on the market. The video emphasizes the importance of understanding the specific requirements of each cheese type and the unique features of each cheese-making facility.
00:20:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, the hosts discuss the importance of using wooden shelves for maturing certain types of cheese. The unique characteristics of the wood, such as its ability to regulate humidity and harbor good bacteria from previous batches, contribute significantly to the flavor and quality of the cheese. The hosts explain that the use of wooden shelves was once prohibited due to cleanliness concerns but has since been allowed and is now common practice in many cheese-making facilities. They also emphasize the importance of regularly turning and scouring the cheese to ensure even maturation and maintain the desired texture and taste.
00:25:00 In this section of the "PROGRAMA REVISTA RURAL" video from May 19, 2024, the hosts discuss their discovery of cheese production, specifically Orobó cheese without rind, which looks and feels the same as the interior. The initial project on their property aimed to produce organic tomatoes, but after exploring the world of cheese, the producers developed a new passion and changed direction. They traveled to Portugal and Spain to learn about cheese production, particularly sheep's milk cheese, and returned with 80 animals to start their project. Now, they produce various cheese recipes, including those using a mixture of sheep's milk and cow's milk or goat's milk. This is less common in Brazil but common in countries with a strong cheese-making tradition. The mixture of milks adds more smoothness, derretimento, and texture while also increasing demand for their unique products. The hosts also mention the distinct flavor of sheep's milk cheese and how it complements their existing offerings.
00:30:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, a new variety of cassava, named BRS 429, is introduced. Developed by Embrapa, this new cultivar is highly productive, with faster growth and maturity, and resistance to major diseases affecting the region. It has already gained popularity among farmers in Paraná and São Paulo, surpassing traditional varieties by 25% and 50% in production, respectively. The unique features of BRS 429, such as its yellow-colored tubers and uniform root structure, make it more commercially viable and favor mechanization. The new cassava variety has been well-received by farmers due to its excellent technical qualities, high yield, and resistance to pests and diseases, including the gongo bezouro, a pest that affects the root system and causes significant losses. Farmers are encouraged to adopt this new cassava variety for its numerous benefits and improved resistance to pests and diseases.
00:35:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video, the speakers discuss the launch of a new variety of sweet potato (BRS 429) at the Diamante do Norte farm in Brazil. The new variety promises increased production, a more amber-colored root, and higher levels of Beta caroteno. The speakers also mention the importance of partnerships with universities and institutions like the Instituto de Desenvolvimento Rural do Paraná (IDR) in advancing their work and delivering new and improved varieties to society. The speakers also touch upon the importance of animal welfare in intensive livestock farming, emphasizing the need for well-planned installations that provide comfort and security for animals at all stages of life. They discuss the importance of providing the correct amount of feed for sows and their litters, and the need for proper bedding and watering systems.
00:40:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, the discussion revolves around the care and maintenance of piglet pens, specifically focusing on the use of scamoteadors, or piglet warmers, and their temperature settings. The speaker explains that the scamoteador, which is fixed on the sides of the pen, should be drained on the sides and ideally compact in the center. When using a grate made of iron tribar, the entire pen can be grated, leaving space between the grates. It is essential to have a thermostat to regulate the temperature, as it varies depending on the age of the piglets. The scamoteador should be 0.8m wide and 0.8m high, with a 30cm by 25cm entrance. The temperature in the scamoteador ranges from 25°C to 32°C, with ideal temperatures varying during different stages of the piglets' lives. The environment for the piglets during maternity must be different from that for the sows, with a temperature around 18°C. After weaning, the females are treated as future mothers and should face the farrowing crates to stimulate the entry of piglets. The pen size for the sows should be 63cm wide, 105cm high, and 2.20m long. The speaker also mentions the use of different types of feeders and waterers, emphasizing the importance of maintaining them in good condition. The benefits of individual pens include easier identification of animals, individualized feeding, reduced fighting, and easier cleaning. However, the downside is the increased cost and maintenance requirements compared to communal pens.
00:45:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video from May 19, 2024, the topic of pig gestation in communal pens or "baias coletivas" is discussed. The speaker explains that treating sows in these pens requires immediate attention, as they have difficulty moving due to their gestation period. This immobility can lead to various problems, including urinary infections and difficulty locomoting. When using communal pens, producers must consider factors such as pen size, recommended density, ventilation, and the placement of feeders. The pens should be constructed with a 3.5-meter-high caimento, a 1-meter-high wall, and a 50x60 cm floor area. It's essential to separate sows by size and provide appropriate feeders for different types. Additionally, recent lactating sows should be housed near creches with contact areas for the pigs and cachaços, which stimulates their entry into estrus and encourages milk production. Communal pens offer benefits such as allowing pigs to walk and exercise within the pen, facilitating contact with cachaços, and enabling the provision of care to a larger number of sows without stressing others in the gestation barn. Machos, or male pigs, are kept in creches, which can be suspended or on the ground, where they adapt to independent living. These creches should have adequate feeders and a solid base to prevent waste. Water is a crucial factor for leitões (recently weaned pigs) after weaning.
00:50:00 In this section of the "PROGRAMA REVISTA RURAL" YouTube video titled "19/05/2024," the speaker discusses the care and requirements for a piglet's pen, specifically focusing on the importance of providing clean water and the use of a heated waterer. The speaker recommends using the same waterer from the maternity pen in the piglet's pen, which should have curtains to maintain temperature. In colder regions, silage and double curtains are suggested, with the curtains being ascending, meaning they close from the bottom up. Gases and warm air concentrate at the top of the pen, and when the temperature is not comfortable for the piglets, a vent is opened to release gases and ammonia. The pen should also have a source of food and a heating system, with a temperature ideal of 24°C for newborns up to 42 days old, 23°C for pigs from 42 to 56 days old, and 23°C for older pigs. The speaker also encourages viewers to subscribe to their channel and leave comments. The video also mentions a peculiar jericão plant named Anis, which is not related to the herb Anis but is commonly used in Thai cuisine and can be used to make tea, infusions, or be used as a digestive and antispasmodic.
00:55:00 In this section of the "Revista Rural" program from May 19, 2024, a plant is introduced that can be grown both at home and by producers, promising great benefits in terms of aroma and taste, as well as medicinal uses. The video concludes with a reminder to subscribe to the channel and hit the bell icon to stay updated.