Method of Farm Produce Preservation

Back to: Agricultural Science Primary 4

 

Welcome to class! 

In today’s class, we will be talking about methods of farm produce preservation. Enjoy the class!

Methods of farm produce preservation

There are a variety of ways by which farm produce can be preserved; they include sun-drying, smoking, salting, frying, refrigeration/freezing, canning, bottling, and bagging.

1. Sun-drying: This is a way of reducing the water content (amount of water) in the farm product through the action of sun rays. Such produce that can be preserved by this method includes maize cobs — which can be spread on mats placed under the heat of the sun. others are pepper, tomatoes, okra etc
2. Smoking: Smoking involves drying of the farm produce over fire. A common example of farm produce preserved by smoking is fish.
3. Salting: In this method, salt is added to the product, especially meat. It may now be dried later in the sun or over fire.

Activity

In the pictures below

1. Name the foods that the women are preserving.
2. Name the method that they are using.

4. Frying: In frying, the produce or food is put into hot oil on the fire bit by bit until it fries. Usually, the length of time that you want to preserve the food for determines how long and how deep you fry it. Frying also improves the taste of the food if it is done well.
5. Refrigeration/freezing: This involves keeping farm produce or food items in a fridge or freezer for as long as you want to retain their quality. As long as there is no cut in electricity supply to the fridge or freezer, the freshness of the product can be retained. Fruits, eggs, fish, and meat are commonly preserved by this method.
6. Canning: Canning is a way of keeping processed farm produce or food items in tins or cans. This helps to increase the shelf life of the produce or food. Fish, milk, and tomatoes are usually preserved this way.
7. Bottling: This is a way of keeping food items, especially liquid items, in bottles. Usually, the farm produce will have been processed before bottling. The product of the processing of fruits, such as oranges and pineapples, can be put in sealed bottles and presented as drinks. As long as air does not get into the content of the bottle, it is free from contamination. Bottling also increases the shelf life of the product.
8. Bagging: Bagging is a way of keeping dry or processed farm produce in bags to retain their quality and prevent loss. We can preserve the following farm produce in bags: rice, beans, maize, cocoa, palm kernels, sorghum, and groundnuts.

General evaluation

1. Give three reasons why food items or farm produce needs to be preserved.
2. Mention five methods that foods can be preserved.

 Weekend assignment

1. ——- and —– can be preserved by bagging.    a) rice and fish.   b) beans and vegetables.   c) rice and beans
2. Preservation will not achieve the following ——-    a) adding more to the crops.  b). Increasing shelf life.   c). Taste better.

Theory

1. Mention and explain four methods of preserving food crops.

 

In our next class, we will be talking about Materials for Growing Crops.  We hope you enjoyed the class.

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