Pasturatge

Pasturatge refers to the practice of allowing domestic livestock, such as cattle, sheep, and goats, to graze on pastures, meadows, or rangelands. This method of feeding animals relies on the natural growth of vegetation as their primary food source. Historically, pasturatge has been a cornerstone of animal husbandry and agriculture, enabling the production of meat, dairy, wool, and leather.

The effectiveness of pasturatge depends on several factors, including the quality and availability of the forage, the stocking rate of animals, and the management of the grazing area. Well-managed pasturatge can contribute to soil health, biodiversity, and carbon sequestration. Conversely, overgrazing can lead to land degradation, soil erosion, and a reduction in vegetation cover.

Different types of pasturatge systems exist, such as rotational grazing, where livestock are moved between different paddocks, and continuous grazing, where animals remain in one area for an extended period. Seasonal pasturatge, also known as transhumance or alpining in mountainous regions, involves moving livestock to different grazing grounds according to the season to take advantage of optimal forage conditions. This practice is an ancient tradition found in many cultures worldwide.