Agricultural Science·Plant production · NSSCO 3.1c
Translocation, food storage & transpiration
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A green leaf is a tiny sugar factory — but the sugar is needed everywhere else: in the roots, the growing tips, and the swelling potato under the ground. In this lesson we follow the food as it travels down the phloem (translocation), see how plants pack it away into storage organs like cassava and mahangu, and then follow water the other way — up the xylem and out of the leaf as vapour (transpiration). Namibian farms, Namibian crops, one gentle step at a time.
What you'll learn in this lesson
By the end you should be able to (NSSCO Agricultural Science 3.1c):
- Define translocation as the movement of dissolved food materials made in leaves to other parts of the plant
- Discuss the significance of translocation in plant growth and explain how different parts of plants are modified to form food storage organs and the type of food materials stored
- Define transpiration in terms of water loss from the stomata and discuss its significance in plant growth
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