Agricultural Practices (JSS 2- Agricultural Science Lesson Note: Second Term, Week Four)

Lesson Plan for JSS Two (Age 12)

Subject: Agricultural Science
Class: JSS 2
Week of the Second Term: 4th Week
Topic One: Agricultural Practices
Sub-Topic: Post-harvest operations: Processing of crops into usable forms, Storage

Objectives

At the end of the lesson, students should be able to:

1. Describe the steps involved in processing crops into usable forms.
2. Explain the importance of proper storage in preventing crop spoilage.
3. Demonstrate how different crops can be stored to maintain quality.

Entry Behaviour

Students should already know that crops must be harvested at the right time and have some understanding of how food is stored at home to prevent spoilage.

Instructional Materials

1. Agricultural Science textbook (BEC Edition)
2. Charts showing different methods of crop processing
3. Sample storage containers (bags, silos)

Reference Materials 

Dairo, S. D., Akande, A. S., Akindele, F. Y., Ibrahim, F., & Ezinwa, C. (2014). Agriculture for Junior Secondary School 2 Textbook (BEC Edition). Spectrum Books Limited.

Nworgu, C., Olowe, O., Otegbode, O., & Sheu, H. (2014). Agricultural Science for Junior Secondary School 2 Textbook (BEC Edition). University Press PLC.

Content

Post-Harvest Operations: Processing of Crops into Usable Forms, Storage

After crops are harvested, the next crucial step is post-harvest operations. These include processing the crops into usable forms and storing them properly to maintain their quality and prevent spoilage. Efficient post-harvest operations are essential for adding value to agricultural products and ensuring their availability for extended periods.

1. Processing of Crops into Usable Forms

• Definition: Processing refers to the transformation of raw agricultural products into forms that are more convenient, safe, and desirable for consumption, sale, or further use.
• Purpose:
  • To enhance the value of crops by turning them into finished or semi-finished products.
  • To improve the shelf life of crops.
  • To make products more marketable and appealing to consumers.
• Methods of Crop Processing:
  • Threshing and Winnowing:
    • Threshing is the process of separating grains (e.g., rice, wheat) from their stalks.
    • Winnowing involves separating grains from chaff (the outer husk) using wind or air currents.
  • Grinding and Milling:
    • Crops like maize, wheat, and rice are processed into flour through grinding or milling.
    • Flour is then used in baking or making other food products.
  • Drying:
    • Drying removes excess moisture from crops like grains, fruits, and vegetables to prevent spoilage.
    • Natural drying involves using sunlight, while mechanical drying uses machines like dryers.
  • Canning and Bottling:
    • Some crops (e.g., tomatoes, fruits) are processed into pastes, jams, or juices and stored in cans or bottles for long-term use.
  • Fermentation:
    • Crops like cassava are processed through fermentation to produce foods like garri (a popular Nigerian staple).
  • Packaging:
    • Processed crops are packaged in containers, bags, or other materials to protect them from damage and contamination, making them ready for sale or distribution.

2. Storage

• Definition: Storage refers to the practice of keeping harvested crops in a safe and controlled environment to preserve their quality and extend their shelf life.
• Purpose:
  • To prevent spoilage, deterioration, and loss of crops after harvest.
  • To ensure that crops are available for consumption or sale over a longer period.
  • To protect crops from pests, diseases, and adverse weather conditions.
• Methods of Storage:
  • Traditional Storage Methods:
    • Granaries and Barns: These are structures built to store grains like maize and rice in a dry and protected environment.
    • Clay Pots and Silos: Used in many rural areas, these containers help keep crops dry and safe from pests.
    • Sun Drying and Open-Air Storage: In some cases, crops are dried and stored in open spaces, but this method requires care to avoid moisture buildup.
  • Modern Storage Methods:
    • Refrigeration: Some crops, such as fruits and vegetables, are stored in cool conditions to slow down spoilage and decay.
    • Cold Storage Facilities: These are specialized warehouses used to store perishable goods like fruits, dairy products, and vegetables at low temperatures.
    • Hermetic Storage Bags: These are airtight bags used to store grains and prevent infestation by insects and rodents.
    • Silage and Ensiling: For crops like maize and sorghum, silage is a method of storing green fodder in anaerobic conditions to preserve its nutritional value for livestock.

Importance of Proper Post-Harvest Operations

• Quality Preservation: Proper processing and storage help maintain the quality, taste, and nutritional value of crops, ensuring that they remain safe for consumption.
• Reduced Losses: Without proper storage, crops are vulnerable to spoilage, pest infestation, and damage, leading to significant losses for farmers and traders.
• Increased Profitability: Well-processed and properly stored crops fetch better prices in the market, increasing the income for farmers and agro-processors.
• Food Security: By preserving crops for long periods, post-harvest operations help ensure a consistent food supply throughout the year, even during periods of low agricultural production.

Step 1: Introduction

Lesson Presentation (Step-by-Step Procedure)

Others removed.