A Tribute to the Combine Harvester

With crops on the Canadian prairies still in the early stages of growth it’s a bit early for the farmers to pull out the combines. That that will be happening in 5-7 weeks. Down in the States the harvest will be starting shortly.  The most integral part of the harvest today is the combine.  And there are many variations when it comes to these giant machines.  They come in all colours and sizes.  The pictures below illustrate this. 

                                                                                                                                                                                                                                            

A combine from many years ago

 

Another old one.  No cab for the driver.  The driver would have to sit in the dust and chaff for many hours at a time.

The modern combine harvester, or simply combine, is a versatile machine designed to efficiently harvest a variety of grain crops. The name derives from its combining three separate operations comprising harvesting—reaping, threshing, and winnowing—into a single process. Among the crops harvested with a combine are wheat, oats, rye, barley, corn (maize), sorghum, soybeans, flax (linseed), sunflowers, and canola. The waste straw left behind on the field is the remaining dried stems and leaves of the crop with limited nutrients which is either chopped and spread on the field or baled for feed and bedding for livestock.
Combine harvesters are one of the most economically important labour saving inventions, significantly reducing the fraction of the population that must be engaged in agriculture.

 

 

Sometimes the beasts operate in packs

combine1                                                                                                                                                                  Above- a Russian Rostselmash Combine Torum 740

 

 

 

 

 

 

combine

Conventional combine harvester (cut)

1) Reel
2) Cutter bar
3) Header auger
4) Grain conveyor
5) Stone trap
6) Threshing drum
7) Concave
8) Straw walker
9) Grain pan
10) Fan
11) Top Adjustable sieve
12) Bottom sieve
13) Tailings conveyor
14) Rethreshing of tailings
15) Grain auger
16) Grain tank
17) Straw chopper
18) Driver’s cab
19) Engine
20) Unloading auger
21) Impeller

The heavyweight Cattle breed in the World

Chianina

The Chianina is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. The famous bistecca alla fiorentina (‘beefsteak Florentine style’) is produced from its meat.

One of the oldest breeds of cattle, the Chianina originates in the area of the Valdichiana, from which it takes its name, and the middle Tiber valley. Chianina cattle have been raised in the Italian regions of Tuscany, Umbria and Lazio for at least 2200 years.

Chianina_Bulle

The Chianina is both the tallest and the heaviest breed of cattle. Mature bulls stand up to 1.8 m (5 ft 11 in), and castrated oxen may reach 2 m (6 ft 7 in). It is not unusual for bulls to exceed 1,600 kg (3,500 lb) in weight. Males standing over 1.51 m (4 ft 11 in) at 12 months are considered top-grade. A Chianina bull named Donetto holds the world record for the heaviest bull, reported by one source as 1,740 kg (3,840 lb) when exhibited at the Arezzo show in 1955, but as 1,780 kg (3,920 lb) and 1.85 m (6 ft 1 in) tall at the age of 8 by others including the Tenuta La Fratta, near Sinalunga in the province of Siena, where he was bred. Cows usually weigh 800–900 kg (1,800–2,000 lb), but commonly exceed 1,000 kg (2,200 lb); those standing over 1.65 m (5 ft 5 in) are judged top-grade. Calves routinely weigh over 50 kg (110 lb) at birth. The coat of the Chianina is white; very slight grey shading round the eyes and on the foreparts is tolerated. The skin, muzzle, switch, hooves and the tips of the horns are black.

At the end of 2010 there were 47,236 head registered in Italy, of which more than 90% were in Tuscany, Umbria and Lazio; it is, after the Marchigiana, the second indigenous beef breed of Italy.

Chianina1

Don’t want one these beasts to get agitated when you are nearby.

Chianina2

Chianina3

Their history as draft animals means that Chianinas were bred for docile temperaments, as they had to work closely with people. That good disposition is important in a cow as large as the Chianina.

Chianina4