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British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

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Manual of Pig Production in the Tropics

Handbook / Manual
By: H Serres
300 pages
Publisher: CABI Publishing
Manual of Pig Production in the Tropics
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  • Manual of Pig Production in the Tropics ISBN: 9780851987842 Paperback Jan 1992 Not in stock: Usually dispatched within 6 days
    £53.55
    #5230
Price: £53.55
About this book Contents Customer reviews Related titles

About this book

The pig is one of the earliest domesticated animals, and plays an integral part in a number of peasant economies in the tropics, for example in Oceania and South East Asia. In several African countries and others such as Thailand, increasingly intensive pig production has played a significant role in overall economic growth and the feeding of an expanding urban population. Furthermore, although in some circumstances pigs do compete with humans for food resources, they are very versatile at utilizing byproducts and wastes that are not suitable for human consumption. There is theretofore considerable potential for developing pig production in the tropics, and this book provides an accessible guide to the subject for students, farmers and advisory workers.

Contents

Part 1 General characteristics of the pig: morphology; elements of anatomy; fundamentals of physiology diseases. Part 2 Systems of pig production: choice of breed and selection; buildings; feeding. Part 3 Production: piglet production; fattening; economic management of pig production; organization of production. Part 4 Recommended international codes of practice for antemortem and postmortem judgement of slaughter animals and meat, and for hygienic practice for fresh meat.

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Handbook / Manual
By: H Serres
300 pages
Publisher: CABI Publishing
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