Preservation of farm produce
Â
Â
AGRICULTURAL SCIENCE FIRST TERM E NOTES FOR BASIC FOUR
1st Term Agricultural Science
Primary 4
Â
Subject: AGRICULTURAL SCIENCE
Â
Topic: Preservation of farm produce
Â
Class: BASIC FOUR / PRIMARY 4 / GRADE 4
Â
Â
 TERM: FIRST TERM Â
Â
Â
WEEK: WEEK 11
Â
Â
LEARNING MATERIALS
- Whiteboard/Chalkboard
- Explanatory posters/pictures
- Explanatory videos
Â
Instructional Materials:
- Lagos State Scheme of Work.
- Online Materials.
- Textbooks
- Workbooks
- Different types of soil
Â
Â
Previous Knowledge:
The pupils have been taught
Â
Why farm produce should be processed
Â
in their previous lesson
Â
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
Â
Â
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
Â
Â
Â
Food items | Methods of preservation |
a. Livestock product
i. Meat and fish |
Â
By freezing, smoking over the fire, sun drying, salting. Â |
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 |
Â
Refrigerating , canning, drying etc. |
ii. Grains | Drying, milling and grinding |
iii. Roots eg cassava, yam etc Cassava Yam |
Â
Drying, milling, frying as garri etc. Drying, tying in the yam barn. |
 |  |
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Â
Presentation
The topic is presented step by step
Â
Step 1:
The class teacher revises the previous topics
Â
Step 2.
He introduces the new topic
Â
Step 3:
The class teacher allows the pupils to give their own examples and he corrects them when the needs arise
Â
Â
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.
Â
Â
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.
Â
Â
Â
Â