DETERMINANTS OF MANAGEMENT OF CATTLE FATTENING FARMS FOR RED MEAT PRODUCTION IN NEW VALLEY GOVERNORATE | ||
| Menoufia Journal of Agricultural Economic and Social Sciences | ||
| Article 27, Volume 8, Issue 8, December 2023, Pages 167-179 PDF (730.33 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjabes.2024.247293.1049 | ||
| Author | ||
| nor fayed* | ||
| ecnomic | ||
| Abstract | ||
| The main objective of the research was to identify the main determinants of the management of community livestock fattening farms in the New Valley governorate in the agricultural year 2022/2023. The research relied on field data obtained using a questionnaire that included all economic and technical variables. Analyzed using the dual-data probability regression model in a maximum space manner. The results indicated that education was a key factor in agricultural and rural development as it was found that increasing both formal education scores and rates of access to non-formal education through the training and technical skills acquisition components of practical practice and experience increased the likelihood of farmers' technical competence by about (1,921 - 1,653), (1,138-1,531), (0,669 - 0,811), respectively. Thus, investing in the material resources of agricultural production such as modern technologies, improved breeds, has little return as long as there is no mosaic investment in human resources. Many productive and marketing problems faced by livestock fattening farms in the study area have also been identified. The research concluded with several recommendations to promote the production of red meat in the New Valley governorate. The need for attention to the rehabilitation and training of farmers with a specialized agricultural extension staff to oversee the operation of livestock fattening farms so that farms can use modern technology and knowledge in nutrition, animal health care and technical efficiency to help achieve food security. The need for a strong, good and integrated correlation between agricultural production of red meat (massacres) and manufacturing through the establishment of industrial agricultural complexes for secondary products (leather-blood-nail-bone) and their conversion into industrial or export products in the same places as fattening projects, so as to take the complementarity | ||
| Keywords | ||
| Red meat; cattle fattening; technical efficiency; loggit model; human capital | ||
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