PRESERVATION OF FARM PRODUCE FOR MARKETING
Subject :
AGRICULTURAL SCIENCE
Term :
FIRST TERM
Week:
WEEK 10
Class :
JSS 3 / BASIC 9
Topic :
PRESERVATION OF FARM PRODUCE FOR MARKETING
Previous lesson:
The pupils have previous knowledge of
that was taught as a topic in the previous lesson
Behavioural objectives :
At the end of the lesson, the learners will be able to
- say various ways of preservation of farm produce for marketing
Instructional Materials:
- Wall charts
- Pictures
- Related Online Video
- Flash Cards
Methods of Teaching:
- Class Discussion
- Group Discussion
- Asking Questions
- Explanation
- Role Modelling
- Role Delegation
Reference Materials:
- Scheme of Work
- Online Information
- Textbooks
- Workbooks
- 9 Year Basic Education Curriculum
- Workbooks
Content :
PRESERVATION OF FARM PRODUCE FOR MARKETING
Method of preserving farm produce:
a. Livestock
b. Crops
b. Fish
2. Methods of food preservation
3.Preservation Method of Livestock
Sub-Topic 1:
METHOD OF PRESERVING FARM PRODUCE
INTRODUCTION:
Most agricultural produce such as vegetable, maize, fish, yam fresh milk and others get bad if they are not properly stored or preserved. Also, many crops have their particular seasons whereby they are available in the year. Different methods have been derived in order to preserve and ensure the availability of food crops in all the seasons of the year.
Preservation:
Preservation refers to methods of keeping food in order to deny access to pests as well as protection from unfavorable weather. Storage of farm produce particularly minimizes the loss of farm produce from pests while waiting for sales or eventual disposal.
REASONS FOR PRESERVATION:
Farm produce are preserved for the following reasons:
1. To prevent spoilage due to the actions of micro-organisms (Bacteria and Fungi)
2. To ensure the degree of originality and conservation of the quality of the farm produce.
3. To ensure food is stored for a long period of time.
4. To ensure food availability at all times.
5. To ensure wider and proper distributions of farm produce in large markets (exportation and importation)
Preservation of food can be achieved through a variety of preservation methods such as following:
Drying
Salting
Canning /bottling
Sugaring
Milling
Smoking
Refrigeration
Vacuum packing
Picking
Sodium hydroxide (Lye)
Jelling
Juggling
Irradiation
Modified atmosphere
Sub-Topic 2:
METHODS OF FOOD PRESERVATION
Preservation of food can be achieved through a number of measures:
Drying
Drying of agricultural produce ensures the removal excess water that could be responsible for spoilage. Drying is best done by spreading the items in sun or any source of heat. The farm produce that can be dried are: fish, animals skins, bones, pepper, tomatoes, cassava, cereals, legumes, leaves, etc.
Advantages of drying
1 It is a cheap method of preservation
2 The required taste, flavor and quality of food is retained.
3 Little labour is required in preserving the food.
Disadvantages
1 Food is exposed to flies and other diseases vectors
2 The food can be contaminated by dust, sand other micro-organisms.
2 Refrigeration
This is known as cold storage. It involved the storing of food at a temperature below 4 degree Celsius. This render bacteria and other decay causing agents inactive. It however slows down spoilage. Fish and meat kept in this way can remain in good condition for a long time. Cold storage warehouses are used to preserve large quantities of fruits cheese, eggs, fresh fish and meat etc. for up to eight months.
Advantages
1 The freshness of the food is retained.
2. There is no loss of weight or quality of the food.
3 There is no exposure to flies or other micro-organisms.
Disadvantages
1 It is expensive to afford by the small scale farmers.
2 Spoilage and wastage occur in the events of power failures.
3 Over exposure of human body to cold room could be dangerous to human health.
3 Salting
This is the application of appreciable quantity of salt on the surface of fish, meat and others in order to prevent spoilage by fungi and bacteria and also to remove moisture.
Advantages
Maggot is prevented from investing the food.
Large quantities of fish can be preserved.
Food e.g. fish and meat can be preserved for to two years.
Disadvantages
1 It leads to reduction in food weight.
Too much of salt changes the original taste of food.
Excess salt may be dangerous to health.
Canning:
This is a process of placing raw food in sterilized cans. The raw food is first carefully cleansed and prepared for use then sealed in air tight containers. Meat, fish, milk, poultry, tomatoes etc can be canned.
Advantages
1. They are not exposed to contamination by air or micro organisms.
2. They possess and retained their good taste and flavors.
3. They are portable for distribution and marketing.
Disadvantages
1. There is possibility of food poisoning over the expiring of food that is canned.
2. It is very expensive to practice hence; poor farmers cannot afford to use it.
Highly qualified and experience personnel services are required.
Sub-Topic 3:
PRESERVATION METHOD OF LIVESTOCK
1. Drying: Drying of agricultural produce ensures the removal excess water that could be responsible for spoilage. Drying is best done by spreading the items in sun or any source of heat. The farm produce that can be dried are: fish, animals skins, bones, pepper, tomatoes, cassava, cereals, legumes, leaves, etc.
2.Smoking
Smoked fish
Smoking is used mainly for fish and meat. The heat of the smoke removes the water from the fish and the meat thereby brings about drying.
3.Salting
When salt and sugar are rubbed into farm produce, they extract water from the food tissues through a process known as osmosis. This ensures that the micro-organisms are deprived of the much needed water for their growth and sustenance.
4. Canning:
Canning is used to preserve wide varieties of crops, including fruits, vegetables and juice. As soon as the can is opened, it should be emptied. Some canned food can last for years.
5.Jugging:
This is the process of stewing the meat in a covered earthen jug or casserole. Before jugging, the meat is cut into pieces, placed in an air tight sealed jug with brine or gravy, and stewed. Jugging can be used effectively to preserve meat and fish.
6 Refrigeration/ Freezing: Freezing readily preserves meat, fish and other aquatic food for a long period of time.
CROP PRESERVATION METHODS
1. Drying:
Drying is one of the oldest methods of food preservation. Drying reduces water activity sufficiently to delay or prevent bacterial growth.
2. Canning:
Canning involves cooking fruits or vegetables and sealing them in sterile cans or jars and boiling the containers to kill or weaken any remaining bacteria as a form of pasteurization.
3.Refrigeration
Freezing /refrigeration
Freezing is also one of the most commonly used preservation methods. It is used commercially and domestically for preserving a wide range of food stuffs including fish and sea foods. Cold stores provide large, volume, long –term storage for strategic food stocks in case of national emergency in many countries.
4. Lye:
NAOH (Lye), makes food too alkaline for bacteria to grow. Fruits e.g. grape and vegetables can be dipped as quickly as possible into almost boiling lye to preserve them. After this process it is advisable to rinse the fruits or vegetables with cold water.
5.Irradiation method:
This is the use of x-ray or gamma radiation to kill micro- organisms and parasites that may be present in food.
6. Modified atmosphere:
Food is preserved in this method by changing the composition of air within that environment e.g. Salad are now being packed in sealed bags with an atmosphere designed To reduce the concentration of oxygen (O2) and increase the concentration of Carbon dioxide (CO2).
7.Jellying:
In this method, food is preserved by cooking it in a material that solidifies to form a gel e.g. rice flour and maize.
8. Clumps:
Many root vegetables are highly resistant to spoilage and they do not require any other preservation apart from storage in cold dark condition, particularly in field clumps e.g. vegetable, carrot.
9. Milling:
This is the practice of grinding of grains in a mill and storing in sacks or polythene bags e.g. Millet, Maize, guinea corn etc.
10. Curing method:
Curing methods of produce preservation include the following:
Addition of salt, sugar, and vinegar to food.
Smoking,
Cooking.
These curing methods usually destroy many of the micro-organisms on the surfaces of foods and also slow down the growth of other micro-organisms inside the food.
11. Vacuum packing:
This is the preservation of food in an air tight bottle or bags i.e. air is excluded from the environment.
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
Objective Test:
1. The food preservation method of cooling food to a temperature just above the freezing point of water is known as……..A. irradiation B. freezing C refrigeration D. steaming.
2. The method of grinding crop grains and storing them as powder is known as……
A. Milling. B Bickling, C. Curing. D. Irradiation.
3. Refrigeration is best used for preserving………..
A. Oranges and other fruits B. Fresh meat and fresh meat C.Amaranthus and Okra
D. banana and plantain.
4. Which of the following sets of crops are best stored in sacks?
A.yam, cassava and potatoes B. millet, kola nut and plantain C.vegetables, tomatoes and okra.D.cowpea, rice and maize.
5. Refrigeration is best for which of these farms produce……..
A. yam B. okra C fish D potato.
6. Which of the following methods cannot be used for preserving fish?
A. Drying.B.Smoking.C. Freezing.D. Non of the above.
7. Which of the following causes freshly harvested food to get spoiled?
A. yeast B. Bacteria C. Mould D. Enzymes
8. The most reliable method for long term preservation at room temperature is ……..
A. refrigeration B. cooking C.Canning D. baking.
9. Which of the following is not a curing method of food preservation?
A. Smoking B. Addition of vinegar C. Salting D. Canning
10. Which of these is not an hygienic method of food preservation.
A. Drying B. Refrigeration C. Irradiation D. Canning.
Essay Test:
1 How do farm produce get spoilt? Explain details.
2. List ways of preserving sea food.
3. Differentiate between storage of farm produce and preservation.
4. List the methods of preservation of livestock produce and crop produce.
Conclusion
The class teacher wraps up or concludes the lesson by giving out short notes to summarize the topic that he or she has just taught.
The class teacher also goes round to make sure that the notes are well copied or well written by the pupils.
He or she does the necessary corrections when and where the needs arise.
