Lesson Notes By Weeks and Term - Senior Secondary 2

PRACTICAL ON PROCESSING AND MARKETING OF ANIMAL PRODUCTS

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TERM – 3RD TERM

WEEK NINE

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PRACTICAL ON PROCESSING AND MARKETING OF ANIMAL PRODUCTS

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

I.) Slaughter and dress poultry, goat, sheep etc.

II.) Market processed animal products

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher provide an overview of the objectives and structure of the practical session.

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher guide the students through the slaughtering/dressing of farn animals and also discusses the marketing strategies for a processed animal products.

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

PRACTICAL ON PROCESSING AND MARKETING OF ANIMAL PRODUCTS

Practical Session: Slaughtering, Dressing, and Marketing of Animal Products

Objective:

The objective of this practical session is to provide students with hands-on experience in the slaughtering, dressing, and marketing of poultry, goats, sheep, and other livestock to understand the processes involved in meat production and the marketing of processed animal products.

Materials Needed:

  1. Live poultry, goats, sheep, or other livestock.
  2. Slaughtering and dressing equipment (e.g., knives, killing cones, scalder, plucker).
  3. Cleaning and sanitizing supplies (e.g., soap, water, disinfectants).
  4. Butchering tools (e.g., meat saw, cleaver, cutting board).
  5. Packaging materials (e.g., plastic bags, vacuum sealers, labels).
  6. Refrigeration and storage facilities.
  7. Marketing materials (e.g., brochures, price lists, signage).

Procedure:

  1. Introduction (15 minutes):

   - Provide an overview of the objectives and structure of the practical session.

   - Discuss the importance of proper slaughtering, dressing, and marketing practices in ensuring food safety, quality, and consumer satisfaction.

  1. Slaughtering and Dressing (90 minutes):

   - Demonstrate the proper procedures for humane slaughtering and dressing of poultry, goats, sheep, or other livestock.

   - Explain the steps involved in stunning, bleeding, scalding, plucking, eviscerating, and cleaning carcasses.

   - Supervise students as they participate in the slaughtering and dressing process, emphasizing safety, hygiene, and sanitation practices.

  1. Butchering and Processing (60 minutes):

   - Introduce students to butchering techniques for dividing carcasses into primal cuts and retail portions.

   - Demonstrate how to trim excess fat, remove bones, and portion meat to meet consumer preferences and market demands.

   - Allow students to practice butchering skills under supervision, ensuring proper handling and sanitation of meat products.

  1. Packaging and Labeling (45 minutes):

   - Explain the importance of proper packaging and labeling for maintaining product quality, hygiene, and traceability.

   - Provide students with packaging materials and labeling supplies, including plastic bags, vacuum sealers, and labels.

   - Instruct students on how to package and label processed meat products according to regulatory requirements and industry standards.

  1. Refrigeration and Storage (30 minutes):

   - Discuss the importance of refrigeration and cold storage in preserving the freshness and shelf life of meat products.

   - Demonstrate proper handling and storage practices for chilled and frozen meat products to prevent spoilage and ensure food safety.

  1. Marketing and Sales (60 minutes):

   - Introduce students to marketing strategies and channels for selling processed animal products, such as direct sales, farmers' markets, and online platforms.

   - Discuss the role of branding, packaging design, and customer service in attracting and retaining customers.

   - Engage students in developing marketing materials, setting prices, and promoting their products to target markets.

  1. Conclusion and Reflection (15 minutes):

   - Summarize key points from the practical session and highlight the significance of slaughtering, dressing, and marketing practices in the meat industry.

   - Facilitate a group discussion for students to share their experiences, insights, and challenges encountered during the practical activities.

EVALUATION: 1.Teacher evaluates the students based on their performance from the practicals.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively