Lesson Notes By Weeks and Term - Primary 5

TERM: 1^st Term

WEEK: 8

CLASS: Primary 5

AGE: 10 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -        Preservation of harvested crops

• Simple sewing tools and equipment

SPECIFIC OBJECTIVES: At the end of the lesson, the pupils should be able to

1. Explain the meaning of “preservation” and “storage”
2. Describe the methods of preserving and storing crops
3. Explain the meaning of simple sewing tools
4. Give examples of simple sewing tools
5. State the uses of simple sewing tools
6. Describe the care of sewing, knitting and crocheting tools

INSTRUCTIONAL TECHNIQUES: Identification, explanation, playway method, questions and answers, demonstration.

INSTRUCTIONAL MATERIALS: needles, pins, thread, measuring thread, tracing wheel, scissors etc, farm tools, baskets etc, pictures of barns, silos, maize crib etc

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

NOTE

Meaning of preservation and storage

Crop preservation is the process of treating and handling crop to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms.

Crop Storage means the phase of the post-harvest system during which the products are kept in such a way as to guarantee food security other than during periods of agricultural production.

Methods for Preservation of crops and storage of crops

PRESERVATION

1. DRYING /DEHYDRATION: - drying is the process by which water is removed from farm products to a
   reasonable level to avoid spoilage. Drying is one of the oldest methods of food preservation.

2. SMOKING: - smoking is one of the ways of preserving farm produce. Smoking reduces water activity
   gradually to prevent bacteria and fungi growth

3. SALTING: - Salting is another ancient method of preservation. Salt can be used as part of the drying process.
   Salt increases the storage time of some foods such as fish and it enhance the flavour of dried foodstuffs.

4. FERMENTATION: - fermentation is one of the oldest, traditional method of food preservation. Food
   fermentation involves the use of microorganisms and enzymes for the production of foods with distinct quality
   attributes that are quite different from the original agricultural raw material.

5. ROASTING: - Roasting is another method of preserving food, this impacts desirable sensory qualities, enhances
   palatability, reduce antinutritional factors. Peanuts are roasted by stirring in hot sand in a flat bottom frying pot
   over hot flame

6. BLANCHING: - It is a method of preservation of food. It inactivates plant enzymes and minimize oxidative
   changes leading to deterioration in sensory and nutritional qualities e.g. Enzymatic browning e.g. Slices of yam
   for elubo (yam flour) production are heated in hot water in a pot for various durations.
7. 
   HANGING BASKET: - Over the cooking area for preserving and drying food e.g. Fish is put inside the basket
   made of light or strings of iron and allowed to be dried by heat coming out of the cooking area or kitchen.
   
8. CANNING OR BOTTLING: - This process requires canning equipment and the ability to use a heat source 

9. REFRIGERATION AND FREEZING: - These methods are one of the most commonly used processes
   commercially and domestically for preserving a wide range of food including prepared food stuffs

STORAGE

1. BARNS: The most traditional and use in storing fresh yam.

Yams could also be stored on a raised platform in the barn. Cocoyams are stored in pits or on the floor of the barn. Cereals could be stored on poles on the barn roof.

2. CRIBS- used for storing cereals e.g. maize and guinea corn.

3. RHOMBUS: Is used in the Northern Nigeria. It used for storing dry grains which have been threshed.

3. SILO: It is mostly use by Govt. large scale farmers and co-operative societies. They are made from aluminum, steel etc. used for storing dry cereals or grains. Silos have high capacity which can store up to 1000 tons of grains.

4. BIN STORAGE: This could be devices like tins, drums, earthen ware pots etc used in small quantities of grains. Chemicals like phosphorus or dry pepper could be added before corking the bins.

5. BAGGING: Dry grains are packed in jute/sacks and kept in ware houses. The bags are well aerated and are made in capacities of 50 or 100kg for easy transportation.

6. COLD STORAGE: Involves the use of cold storage equipments like refrigerated lorries, cold rooms etc to preserve agric products e.g. meats, fish, eggs, milk, fruits etc.

7. CANNING: Agricultural produce is sterilized and packed into sterile cans

8. Baskets: are made of Local materials. Kolanuts are stored in baskets which have been lined with banana leaves.

9. Gourds and Jerry cans are used to store small quantities of grains used to guard the produce against insects, rodents and mould.
10. Underground pit: This consists of an excavation in the ground line with mats on-straw which absorbs moisture entering through leads.

11. Underground silos: are used for preserving green fodder and for storing grains.

12. Packaging: Is done to increase the value of the produce e.g. eggs in crates, oil in plastic or canned gallons, fruits in baskets etc.

How to care for sewing, knitting and crocheting tools

1. Scissors

- Oil your scissors at the end of each day

- don’t drop it on the floor

2. Needles and pins

- drop them in powder to prevent rust

- Keep them dry to prevent corrosion

- if they become dull, sharpen them using a small pincushion filled with sand, called a needle sharpener.

3. Threads

- Avoid placing your thread where it will get direct sunlight. The sunlight will fade the color of your thread and weaken the fibers of it.

- make sure that you are not storing your thread in a damp room

4. Measuring tape

- avoid cutting the edges with scissors

- do not use it for the purpose it is not meant for

5. Tracing wheel

-  Keep away from children, this tracing wheel has very sharp spikes.

- Avoid using the product directly on the work surface. It may leave unwanted dents on the surface. Always lay some kind of cutting mats underneath.

- Don't let the spiky teeth hit furniture or other hard objects to avoid damage

6. Tailor’s chalk

- A vegetable peeler is your greatest asset for keeping your chalks in tip top condition

7. Generally, keep all the sewing tools in a sewing kit.

EVALUATION:    1. Explain the meaning of

1. preservation b. storage
2. Outline six processes each of preserving and storing crops
3. List and explain how to care for six sewing, knitting and crocheting tools and equipment

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the pupils positively and marks their books