Agricultural 
Sciences
Award of Excellence, 1996 
Assn. for Media and Technology 
in Canada

Award of Program Excellence, 1996 
Canadian Assn. for University
Continuing Education

2.9 Meg QuickTime

3.2 Meg QuickTime
Promise in the Land: Sustaining Our Agriculture
Through beautiful scenic videography and a series of interviews with experts in the fields, Promise in the Land tackles controversial issues related to increasing urbanization and population pressure, conflict over resources, increased waste generation, decreased wildlife habitat and biodiversity, reduced recreational opportunities, non-sustainable resource practices and a shrinking land base.

The video's main messages focus on threats to sustaining a healthy agriculture industry, new practices which contribute to a more sustainable agriculture and agriculture's role in enhancing the environmental, social and physical well-being of human populations. Practical and workable solutions as well as warnings and risks are presented. The video concludes with a call to action for support of sustainable, eco-agricultural strategies.

Recommended for higher grade or first year college/university students studying environmental science, sustainable development, biology, community planning and farm management.

Note: This program is available with leader's manual.

Length: 57 minutes 1995 

3.8 Meg QuickTime
Time to Choose: Our Common Future in the Fraser Valley
Time to Choose examines the conflicting demands put on British Columbia's Fraser River basin by forestry, agriculture, fishing and urbanization. It suggests new strategies for resolving conflicts in order to sustain the Fraser River for future generations of Canadians. The video includes spectacular footage of the Fraser River basin, interviews with experts on sustainable development and graphics that illustrate the size and scope of the basin. 

Recommended for higher grade or first year college/university students studying environmental science, sustainable development, biology, fisheries, river management and community planning.

Length: 29 minute 1990

5.1 Meg QuickTime
The Blue Revolution
Aquaculture or aquatic agriculture is one of the fastest growing industries on Canada's west coast. This program traces the history of aquaculture and shows how a modern salmon farm is a controlled variation of the salmon's natural life cycle. It looks at the factors which determine the success or failure of a salmon farm including proper site selection, fish reproduction, fish nutrition and fish health.

Recommended for higher grade or first year college/university students studying aquaculture and fish farming.

Length: 28 minutes 1989 

4.2 Meg QuickTime
Protecting Nature's Balance: Integrated Pest Management in British Columbia
Research scientists, agriculture extension workers and food producers are developing alternative methods to pesticides in order to control the pests and diseases that affect our food crops. This program looks at the techniques of physical, cultural and biological controls as well as breeding for genetic resistance that have caused a dramatic reduction in pesticide usage in the fruit, vegetable and greenhouse industries of British Columbia.

Recommended for higher grade or first year college/university students studying integrated pest management, plant science, food production, greenhouse management, environmental science, agricultural science, and food production. 

Length: 28 minutes 1989

5.3 Meg QuickTime
Soil Horizons 
This is an introduction to soil genesis, classification and management. Join Dr. Art Bomke as he tours through southern British Columbia meeting with other soil experts and looking at profiles of the Gleysol, Brunisol, Podzol and Chernozem soil orders. They will show us the effects and interactions of soil forming factors and the chemical, physical and biological nature of these soils.

Recommended for higher grade or first year college/university students studying soil science, forestry, environmental science, agricultural science and biology.

Length: 51 minutes 1988

2.7 Meg QuickTime
Hayter's Orchard
Ken Hayter operates a forty hectare orchard in the Okanagan Valley of British Columbia. For economic security, they have diversified their fruit production to include cherries, peaches, apricots and apples. But survival is more than diversification. Ken Hayter demonstrates the importance of proper site selection, irrigation, integrated pest management and innovative production methods in relation to their orchard.

Recommended for higher grade or first year college/university students studying plant science, tree fruit production, integrated pest management, farm management and biology.

Length: 24 minutes 1988 

2.6 Meg QuickTime
The Bayview Dairy Farm
Henry and Gary Booy are two young farmers managing a 70 cow dairy herd in British Columbia's Fraser Valley. In this documentary-style program, they talk about their personal goals, the history of the farm and its day to day operation with respect to animal health, milking, artificial insemination, feeding and feed production and waste management. This video compliments the series, Milk Processing and Cheese Making.

Recommended for higher grade and first year college/university students studying dairying, animal science, and farm management.

Length 24 minutes 1989

1 Meg QuickTime
Animal Digestive Systems and Feed Management
On most livestock farms, feed constitutes the largest single cost making it clear that the efficient utilization of feed is of great importance to livestock producers. The efficiency at which livestock utilize various feeds is determined by their digestive system. This program includes an anatomical look at the monogastric system of poultry and swine and of the ruminant system of cattle to illustrate the different components of each of their digestive functions. The differences between monogastric and ruminant digestive systems also determines the type of feed management required for swine and poultry as opposed to cattle and sheep.

Recommended for higher grade or first year college/university students studying animal science, farm management, biology, and veterinarian medicine.

Length: 23 minutes. 1988

 

1.5 Meg QuickTime
Animal Reproduction
Careful management of the reproductive cycle is one of the fundamental keys to improving the productivity of domestic livestock. In terms of reproductive management, the Holstein breed is used to demonstrate the anatomy and physiology of the male and female reproductive systems in cattle. Artificial insemination and embryo transfer techniques are shown in relation to increased reproductive efficiency and rapid genetic improvement. For comparative purposes, the reproductive tracts of swine and poultry are shown and discussed.

Recommended for higher grade or first year college/university students studying animal science, farm management, biology, and veterinarian medicine.

Length: 24 minutes. 1988

Food Processing Series

2.4 Meg QuickTime
Dairy Processing and Cheese Making
Part I. What happens to milk once it leaves the dairy farm? In the processing plant, we see how milk is pasteurized, homogenized, standardized and, finally, packaged for the consumer. Quality control is shown throughout processing to ensure the highest standards. Along with the production of fresh milk, the plant produces several milk products which we see including butter, cream, yogurt and UHT milk. The program also looks at how some of our favourite ice cream novelties are created.

Part II. Visit the prize winning Armstrong Cheese Factory to see cheese made by some of the best cheese makers in Canada. Watch this ancient process of milk inoculation with culture, curd-formation and the separation of the curds and whey. In this program, a batch of edam cheese is shown produced, packaged and stored away for the aging.

This video compliments the program, The Bayview Dairy Farm.

Recommended for higher grade or first year college/university students studying food processing, cheese making and dairying.

Length: 20 minutes 1993 

2.3 Meg QuickTime

2.6 Meg QuickTime

5 Meg QuickTime
Egg Grading and Processing
Eggs are one of the basic and most versatile foods providing a well-balanced source of proteins, vitamins and minerals. Over ninety per cent of the eggs produced are for the fresh market and they must be washed, candled, graded for size and packaged for the consumer. This program takes a look at all the steps that egg processors use to provide the consumer with a high quality product.

Part II. Eggs that are not destined for the fresh market are shipped to the breaking plant. In this fascinating journey, watch how eggs are separated into the yolk and albumen and these constituents are processed into liquid, frozen and dried products that are used in a variety ways by bakeries, manufacturers of mayonnaise, salad dressings, eggnogs and even noodle makers. Nothing is wasted, even the egg shells are processed to be re-used in egg production. Watch as the cook tests various recipes using the products to ensure quality standards are being meant.

Recommended for higher grade or first year college/university students studying food processing and poultry science.

Length: 20 minutes 1993

2.6 Meg QuickTime
Flour Milling
On this wonderful journey, hard wheat from the prairies is made into a number of different flour and cereal products. At the turn of the century, each individual community had its own flour mill, today there is one remaining commercial flour mill in British Columbia. However, the basics of flour milling have changed very little since the introduction of steel rolls in the late 1800âs. Flour milling is a reduction process that grinds the wheat kernel to separate the bran, the endosperm and germ. Flour is derived from the endosperm portion of the wheat. Grinding is a delicate and gradual process that takes a series of different style grinders to produce flour.

Recommended for higher grade or first year college/university students studying food processing.

Length: 14 minutes 1993

3.6 Meg QuickTime
Corn Processing
Among consumers, frozen vegetables are much more popular than their canned counterparts. There are several reasons for this but primarily freezing better preserves the taste and appearance as well as the many nutrients in the product. Follow the intriguing process of husking, kernel cutting, blanching and the individual freezing of each kernel prior to packaging.

Recommended for higher grade or first year college/university students studying food processing.

Length: 6 minutes 1993


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