G

germination percentage: The number of seeds which germinate, taken from a representative sample of 100 seeds. Monitoring germination percentage ensures that farmers use high-quality seeds, leading to better crop stands and yields.

Gasconne: A breed of beef cattle from the Gascony area of southwest France. The animals are silver-grey in color with medium-length horns. Raising Gasconne cattle can provide high-quality beef and adaptability to different environmental conditions.

ground: Ground refers to a surface layer of soil or earth, or an area of land used for a particular purpose. Managing ground effectively supports crop production and land use planning.

germ: A microorganism that causes a disease, e.g., a virus or bacterium (informal). A part of an organism that develops into a new organism. The central part of a seed, formed of the embryo. It contains valuable nutrients. Wheatgerm. Knowledge of germs and their effects is essential for preventing and managing diseases in crops and livestock, ensuring farm productivity and health.

gelding: A castrated horse. Geldings are often easier to manage and are suitable for work and recreational purposes.

genetically modified organism (GMO): An organism whose genetic material has been altered using genetic engineering techniques. Understanding GMOs is important for making informed decisions about crop and livestock production.

grading up: Grading up is a selective breeding process using males of one breed to mate with females of another for at least four generations. This process improves the herd’s genetic quality, leading to better production traits and farm profitability.

glidewort: Same as common hemp nettle. Managing glidewort helps prevent competition with crops and ensures better yields.

gander: A male goose. Knowledge of breeding practices involving ganders can improve flock management and production of geese.

Gerber test: A test to determine the butterfat content of milk. Conducting the Gerber test ensures that farmers can accurately measure milk quality, improving the value and marketability of dairy products.