Preservation of farm produce
AGRICULTURAL SCIENCE FIRST TERM E NOTES FOR BASIC FOUR
1st Term Agricultural Science
Primary 4
Subject: AGRICULTURAL SCIENCE
Topic: Preservation of farm produce
Class: BASIC FOUR / PRIMARY 4 / GRADE 4
TERM: FIRST TERM
WEEK: WEEK 11
LEARNING MATERIALS
- Whiteboard/Chalkboard
- Explanatory posters/pictures
- Explanatory videos
Instructional Materials:
- Lagos State Scheme of Work.
- Online Materials.
- Textbooks
- Workbooks
- Different types of soil
Previous Knowledge:
The pupils have been taught
Why farm produce should be processed
in their previous lesson
PERFORMANCE OBJECTIVES
At the end of this lesson, Pupils should be able to
1.Say the meaning of farm produce.
2. Mention the Importance of food processing
Content:
Preserved farm produce can be stored for a longer period than raw ones. There are different methods of farm produce preservation. The common methods include:
Methods of Preserving Farm Produce
- Roasting
- Salting
- Canning
- Refrigerating
- Smoking
- Freezing
Importance of farm produce preservation
- Retains the color, taste and nutritional values
- Prolongs farm produce life
- Makes them available in areas where they are not produced.
- It helps in protecting farm produce from insects and other pest attacks.
- Makes farm produce remain good and viable for planting in the next season.
- Prevents possible contaminated and infection from unpreserved food items.
- It saves money (buying at a cheap price when in season).
- To reduce spoilage
- To prevent food from smelling
Food items | Methods of preservation |
a. Livestock product
i. Meat and fish |
By freezing, smoking over the fire, sun drying, salting.
|
ii. Milk and dairy products | Refrigerating, canning, mechanized drying for preservation of fresh liquid milk to get powdered milk. |
iii. Eggs | Refrigerating, putting them in a crate of eggs |
b. Crops
i. Fruits and vegetables |
Refrigerating , canning, drying etc. |
ii. Grains | Drying, milling and grinding |
iii. Roots eg cassava, yam etc
Cassava Yam |
Drying, milling, frying as garri etc. Drying, tying in the yam barn. |
Presentation
The topic is presented step by step
Step 1:
The class teacher revises the previous topics
Step 2.
He introduces the new topic
Step 3:
The class teacher allows the pupils to give their own examples and he corrects them when the needs arise
Evaluation:
1.Define farm produce
2. List three Importance of food processing
3. Mention four methods of farm produce
4. Explain five (5) methods of food preservation.
Conclusion : The teacher summarizes the lesson. He or she gives out a short board summary of the topic as note .
He or she goes round to mark and does the necessary corrections.