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01-03-2015

Student Collaboration – Finding Added Value in One Another

IMG-20150204-WA0008We have often discussed the benefits of the Agrostudies program and the advantages of hands on experience in farming and the great value of the courses that are taught by our wonderful instructors.

However, there is an aspect of Agrostudies that hasn’t been discussed as often and that is the amazing effect of the interactions and cooperation between the students.

The students come from all over the world, they come with different experiences and knowledge and each is placed on different farms and focuses on a different area of farming. Even so, they all have one thing in common: their search for knowledge. Visiting Israel takes them out of the box and gives them an opportunity to meet new people and initiate new experiences.

Recently, two agriculture students took advantage of the diversity and knowledge they are earning and decided to learn from one another and grow even further. Amisu Sahnda Nfor from Cameroon is currently studying horticulture and working on Yanai farms. He decided he wanted to expand his knowledge base and learn a few more things about cattle farming and animal welfare so he contacted Bunanukye Collins, another Agrostudies student he met during his studies, who is from Uganda and is majoring in cattle farming in Givat Haim farm.

They decided it would be in both of their interests to meet and exchange their knowledge. Nfor visited Collins on his farm and he gave him and instructional tour, displaying his knowledge and practicing what he himself is learning by passing it on, early practice for what we all hope and know will take place in the future when both return to their home countries.

Collins – “We started with Modern Farm Structure. We went around and saw the housing, water connections for the cows to drink and for cleaning purposes. We saw roads on the farm that join the main road, food stores, fences, adjustable gates for easy management of the  cows, the offices, milking parlour, milk collection section, changing and bath rooms and then dining groupings of cows. We saw calves, weaners, heifers, expectant mothers, sick ones and lactating mothers in five groups according to their level of milk production. We practiced handling the cows during milking and dipping the teats with disinfectant, harvesting the milk, using the milking machines, storing it and maintaining sanitation by using high pressure water and detergents.”

IMG-20150204-WA0007Both students benefited from this collaboration and we all hope this is only the beginning, as students are encouraged to share and work together during the program. Later, of course, when they return to their home country, cooperation is the key to success.

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