There has never been anything to take the place of a visible brand as a permanent definitive mark of ownership and deterrent to theft.

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1 LIVESTOCK BRANDING Branding is one of the oldest and best ways to permanently identify livestock. It serves as an excellent safeguard against livestock theft, loss or dispute. Each brand is by necessity different than all the others and often conveys the character of the owner. In fact, the International Livestock Identification Association considers livestock brands to be as important as return addresses on mail. Legislation passed in 1964 made the Department of Veterinary Services in the Ministry of Agriculture responsible for registering Livestock Brands. Brands are recorded as required by law to prove ownership and be considered legal evidence in court of law. There has never been anything to take the place of a visible brand as a permanent definitive mark of ownership and deterrent to theft. Brands, are recorded by Registrar of brands. Application for Brand Registration. The Registrar shall keep a register of all the brands and the proprietors thereof. Every brand, shall consist of three characters of which a) two shall be letters and one a numeral; or b) two shall be numerals and one a letter; or c) all three shall be letters, and shall be in the form of a horizontal, a vertical line, a pyramid or an inverted pyramid. d) Square

2 You may not register a particular brand if the same brand has already been registered by someone else. It is important, not only to register a brand correctly, but to keep it active. Like most registrations, brand registrations do expire after ten years. (Branding is important in proving ownership of lost or stolen animals.) A person requiring a brand shall make an application to the Registrar. Legibility for Brand Registration. The fees for registering are as follows: Registration fee: P20.00 Maintenance fee: P20.00 Transfer fee: P20.00 Additional copies of brand certificate: P20.00 Every registered brand shall be branded on left thigh. Other important locations for branding livestock are, a) Right thigh b) Left forearm c) Right forearm.

3 Transfer of Brand A Livestock brand is the personal property of the owner on record. Any instrument affecting the title of such brand shall be acknowledged when the following is done: a) To change the ownership of a brand, a Transfer of brand title must be completed and signed by the authority. b) If current owner on a recorded brand is deceased and is to be removed from ownership title, his/her Legal Representative has to fill a transfer form and signed by the chief detailing whom the brand has been transferred to.

4 Your brand protects your livestock The first step in protecting your livestock is applying for brand. When selling animals you should protect yourself and others by insisting that the buyer takes a complete, properly filled out bill of sale. Also require a bill of sale when you buy livestock. On animals with more than one brand, be prepared to offer proof of purchase. Zonal Branding All cattle to be branded with zonal brand for the zonal branding area in which they are kept. This is in line with the Branding of Cattle Act36:02. It is also a component of the cattle traceable system, which is marketing requirement. The predilection site for this brand is the left side of the neck. Farmers may contact their district veterinary offices on questions or clarifications pertaining to zonal branding.

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6 Hot Iron Branding The Most Practical Method for Branding. A good hot brand is recognizable because it destroys hair follicles located under several layers of skin and leaves a permanent bald scar on the hide of the animal. The secret to successful hot branding is destroying hair follicles without burning through the hide. By following these simple steps, it is possible to put on a brand that will give a permanent means of identification and cause very less discomfort to the animal. Remember, it is only when you burn through the hide that severe pain and stress occur. 1. The animal must be restrained in such a manner that it cannot move. 2. For older animals, squeeze with adequate opening in an area where brand is to be applied. 3. Check your iron for temperature. A black iron is too cold, A red iron is too hot, an iron that is the colour of Gray ashes is the proper temperature and will produce a good brand. 4. Using the ash- gray colour iron and exerting excessive pressure, will allow the iron to do the branding. Roll the iron with the shape of the animal s body and try to put the same pressure at all points of iron contact. 5. A proper brand should be the colour of saddle brown leather when iron is removed. The time required to produce this saddle brown colour should only take three to five seconds. 6. Keep your iron free of scale and burnt hair. Using wire brush to clean the iron works well. 7. Do not let the branding iron slip or slide during branding. 8. Do not brand wet animals as moisture transfers heat over large area. This will result in unbearable, blotched brand. Branding wet animals will also cause scalding, which is slow to heal. Wood is the best material for burning the iron

7 CARE OF YOUR IRON Your branding iron is made of steel and should prove very durable. However, from time to time, it will rust or get dirty, to clean, rub lightly with steel wool, wire brush, or piece of sand paper. Be sure to dry iron thoroughly after cleaning to prevent further rusting. If you are going to store the iron for some time, a few drops of oil or a light coating with cooking oil spray over the iron may be spread to provide a good protective coat..

8 BRAND TRANSACTIONS CENTRES KASANE $T N W E MAUN $T S GHANZI $T FRANCISTOWN $T LETLHAKANE $T SELEBI-PHIKWE $T SEROWE $T $T PALAPYE MAHALAPYE $T MOLEPOLOLE $T $T MOCHUDI GABORONE $T $T KANYE TSHABONG $T LEGEND $T Brands Registration Centres Kilometers Veterinary Districts All transactions are on-line.

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