Preservation of farm produce

Table of Contents

 

 

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.

 

 

 

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