Lesson Notes By Weeks and Term v3 - Senior Secondary 2
Processing and Marketing of Animal Products
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Processing and Marketing of Animal Products
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Subject: Animal Husbandary
Class: Senior Secondary 2
Term: 2nd Term
Week: 1
Theme: Animal Nutrition
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Process animal products in to various for ms. Identify various marketing channels/out lets.
and sell in smaller quantities to retailers. They often store and transport products. Nigerian
Examples: Large-scale buyers of live cattle/goats from Northern Nigeria who transport them to Southern markets; bulk buyers of eggs from poultry farms who distribute to smaller shops.
Retailers: Role: Buy from wholesalers (or sometimes directly from producers) and sell directly to the final consumer in smaller units. Nigerian
Examples: Local market vendors (selling cuts of meat, eggs), supermarkets (selling packaged milk, frozen chicken), butcher shops, suya sellers, local shops (kiosks).
Processors/Manufacturers: Role: Purchase raw animal products (e.g., raw milk, live animals, hides) from farmers, process them into finished goods, and then distribute them through wholesalers and retailers. Nigerian
Examples: Dairy companies buying raw milk to produce UHT milk, yoghurt, cheese; meat processing companies making sausages, canned meat; tanneries buying hides/skins to produce leather.
Cooperative Societies: Role: Farmers form associations to collectively market their products. This gives them better bargaining power, access to larger markets, and sometimes shared processing facilities. Nigerian
Examples: Livestock farmers' cooperatives, dairy farmers' associations.
Commission Agents/Brokers: Role: Facilitate transactions between producers and buyers (wholesalers, processors, or retailers) for a commission. They do not take ownership of the products but connect parties. Nigerian
Examples: Agents connecting cattle rearers in rural areas with buyers in urban abattoirs.
Export Markets: Role: Selling processed or raw animal products to buyers in other countries. Nigerian
Examples: Export of hides and skins (leather), processed fish, or even certain specialty meat products to international markets.
Worked Example for Processing: A small-scale poultry farmer in Oyo State has an excess of eggs during the peak laying season.
Problem: Eggs are perishable and can't be sold fast enough at the farm gate.
Processing Solution:
1. Refrigeration: Store surplus eggs in a cool room or refrigerator to extend shelf life for a few days to weeks. This requires access to cold storage.
2. Making Egg Powder (more advanced): If the farmer has access to drying equipment or sells to a processor, eggs can be dried into powder for a much longer shelf life, especially useful for bakeries or food industries.
3. Making Pickled Eggs (niche market): For a small volume, the farmer could pickle eggs in a vinegar solution to sell as a specialty item.
Worked Example for Marketing Channels: A cattle farmer in Katsina State wants to sell his matured cattle.
Direct Marketing: Sell live cattle directly to individuals or local butchers at the village market (Kasua). This might fetch a slightly higher price per animal but is limited to local demand.
Indirect Marketing (Wholesaler/Agent): Sell cattle to a middleman (wholesaler or agent) who buys many cattle, transports them to a major urban market (e.g., Bodija Market in Ibadan or Kara Market in Ogun State), and sells them to butchers there. This reduces the farmer's transport and marketing burden but might fetch a lower price per animal due to the intermediary's margin. --- This section provides a detailed explanation of processing methods and marketing channels for animal products. A. Processing of Animal Products Animal product processing involves transforming raw animal products into more stable, palatable, nutritious, or convenient forms. The primary aims are to preserve the product, add value, enhance safety, improve palatability, and facilitate storage and transportation.
1. Processing Methods for Meat: Meat is highly perishable and requires immediate processing or preservation after slaughter.
Refrigeration/Chilling: Keeping meat at temperatures between 0°C and 4°C slows down microbial growth and enzymatic action, extending shelf life for a few days to weeks. This is common in modern butcheries and supermarkets.
Freezing: Storing meat at temperatures below -18°C halts microbial growth and enzyme activity, preserving it for several months. Examples include frozen chicken, fish, and beef commonly sold in Nigerian markets.
Drying: Removing moisture from meat inhibits microbial activity.
Sun Drying: Meat is cut into thin strips and dried under direct sunlight. (e.g., kilishi in Northern Nigeria).
Oven Drying/Smokeless Dryers: Controlled drying in ovens or specialized dryers.
Smoking: Exposing meat to smoke from burning wood. The smoke's chemicals (e.g., phenols, aldehydes) have antimicrobial and antioxidant properties, while the heat reduces moisture content. It also imparts a distinct flavour. (e.g., smoked fish, suya, smoked bushmeat).
Salting (Curing): Applying salt to meat draws out moisture and inhibits microbial growth. Can be combined with smoking or drying.
Dry Salting: Rubbing dry salt onto the meat.
Brine Curing: Soaking meat in a salt solution (brine), often with other curing agents like nitrites.
Canning: Sealing meat in airtight containers (cans) and subjecting it to high heat (sterilization) to destroy all spoilage microorganisms. This provides a very long shelf life at room temperature. (e.g., corned beef, canned sardines).
Mincing/Grinding: Mechanically breaking down meat into smaller pieces. Often used for making sausages, meat pies, or minced meat dishes. While not a preservation method itself, it prepares meat for further processing (e.g., making burger patties).
Sausage Making: Ground meat is mixed with spices, salt, and often curing agents, then stuffed into casings. Sausages can then be smoked, dried, cooked, or frozen.
2. Processing Methods for Milk: Milk is a highly nutritious but perishable product.
Pasteurization: Heating milk to a specific temperature for a set time to kill pathogenic bacteria, while minimizing changes to its nutritional value and flavour.
HTST (High-Temperature Short-Time): 72°C for 15 seconds.
LTLT (Low-Temperature Long-Time): 63°C for 30 minutes. Pasteurized milk is then rapidly cooled and refrigerated. Common for fresh milk consumption.
Sterilization: Heating milk to very high temperatures (e.g., 110-120°C for 20-30 minutes) to kill all microorganisms and spores. This gives a longer shelf life than pasteurization but can alter flavour and nutritional content slightly.
UHT (Ultra-High Temperature)
Processing: Heating milk to extremely high temperatures (e.g., 135-150°C for 2-5 seconds), followed by aseptic packaging. UHT milk can be stored at room temperature for several months. (Common in Nigeria for packaged liquid milk).
Evaporation: Removing about 60% of the water from milk through heating under vacuum, resulting in a concentrated liquid milk product. Often canned and sterilized. (e.g., evaporated milk brands).
Drying (Powdering): Removing almost all the water from milk, typically through spray drying, to produce milk powder. This has a very long shelf life and does not require refrigeration. (e.g., powdered milk, often reconstituted with water).
Butter Making: Churning cream (fat separated from milk) to separate butterfat from buttermilk. Butter is a fat-rich product used for spreading, cooking.
Cheese Making: Coagulating milk proteins (casein) using rennet or acid, separating the curds from the whey, pressing the curds, and often ripening them. (e.g., local wara cheese, imported cheeses).
Yoghurt Production: Fermenting milk with specific bacterial cultures (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus) to produce a thickened, acidic product.
3. Processing Methods for Eggs: Eggs are relatively fragile and perishable.
Refrigeration: Storing eggs at cool temperatures (e.g., 4-7°C) slows down spoilage and bacterial growth. * Drying (Egg Powder): Removing moisture from whole eggs, egg whites, or egg yolks to produce powdered egg products. This provides a long shelf life and reduced separating the curds from the whey, pressing the curds, and often ripening them. (e.g., local wara cheese, imported cheeses).
Yoghurt Production: Fermenting milk with specific bacterial cultures (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus) to produce a thickened, acidic product.
3. Processing Methods for Eggs: Eggs are relatively fragile and perishable.
Refrigeration: Storing eggs at cool temperatures (e.g., 4-7°C) slows down spoilage and bacterial growth.
Drying (Egg Powder): Removing moisture from whole eggs, egg whites, or egg yolks to produce powdered egg products. This provides a long shelf life and reduced storage space.
Pickling: Preserving eggs by soaking them in a brine solution, often with vinegar and spices. This extends shelf life significantly.
Shellac Coating: Applying a thin, edible coating to eggshells to seal pores, reduce moisture loss, and prevent bacterial penetration.
4. Processing Methods for Hides and Skins: Hides (from larger animals like cattle) and skins (from smaller animals like goats, sheep) are raw materials for leather.
Curing: Immediate preservation after flaying to prevent putrefaction.
Salting: Rubbing dry salt onto the flesh side or soaking in brine.
Drying: Sun drying, shade drying, or frame drying.
Wet Salting: Stacking hides/skins with salt in a pile.
Tanning: A chemical process that converts perishable raw hides/skins into durable, stable leather, making them resistant to decomposition. Common tanning agents include chromium salts (chrome tanning) and vegetable tannins (vegetable tanning).
5. Processing Methods for Honey: Filtration: Removing impurities like beeswax particles, dead bees, and other debris from raw honey to produce a cleaner product.
Heating (Gentle Pasteurization): Mild heating to reduce viscosity for easier filtration, kill yeast cells (preventing fermentation), and destroy any airborne bacteria, while preserving beneficial enzymes. Excessive heat can degrade honey quality. --- B. Marketing of Animal Products Marketing involves all activities required to move animal products from the producer to the final consumer. Effective marketing ensures fair prices for producers and availability for consumers.
1. Importance of Marketing: Economic Returns: Ensures farmers earn income from their produce.
Consumer Access: Makes products available to consumers at the right time and place.
Value Realization: Helps in realizing the value added through processing.
Market Information: Provides feedback to producers on consumer preferences, allowing for adjustments in production.
2. Marketing Channels/Outlets: A marketing channel is the path or route through which goods pass from the producer to the ultimate consumer.
Direct Marketing (Producer to Consumer): Definition: The producer sells directly to the end consumer without any intermediaries.
Advantages: Higher profit margins for the producer, direct feedback from consumers, build customer loyalty.
Disadvantages: Limited reach, time-consuming for the farmer, requires marketing skills from the farmer. Nigerian
Examples: Farm Gate Sales: Consumers purchase milk, eggs, or live animals directly from the farm.
Local Markets/Roadside Stalls: Farmers sell their processed (e.g., smoked fish, wara cheese) or raw products (eggs, live poultry) at local village markets or by the roadside.
Home Delivery: Farmers deliver products directly to consumers' homes or workplaces.
Direct Sales to Restaurants/Hotels: A poultry farmer supplies eggs or chicken directly to a restaurant. Indirect Marketing (Involving Intermediaries): Definition: The product passes through one or more intermediaries before reaching the consumer.
Advantages: Wider market reach, economies of scale, specialization of tasks (farmers focus on production, marketers on sales), reduces farmer's marketing burden.
Disadvantages: Lower profit margins for the producer, less control over pricing and product presentation, potential for exploitation by middlemen.
Types of Intermediaries and Channels: Wholesalers: Role: Buy animal products in large quantities from producers and sell in smaller quantities to retailers. They often store and transport products. Nigerian
Examples: Large-scale buyers of live cattle/goats from Northern Nigeria who transport them to Southern markets; bulk buyers of eggs from poultry farms who distribute to smaller shops.
Retailers: Role: Buy from wholesalers (or sometimes directly from producers) and sell directly to the final consumer in smaller units. Nigerian
Examples: Local market vendors (selling cuts of meat, eggs), supermarkets (selling packaged milk, frozen chicken), butcher shops, suya sellers, local shops (kiosks).
Processors/Manufacturers: Role: This section outlines practical activities for lesson delivery.
Teacher Activities: Introduction (10 minutes): Teacher introduces the topic "Processing and Marketing of Animal Products" by asking students what happens to farm animals after they are reared (e.g., slaughtered, milked, eggs collected). Teacher prompts students to think about why these products don't spoil immediately and how they get to our homes. Teacher states the performance objectives for the lesson.
Concept Explanation (30 minutes): Teacher systematically explains "Processing of Animal Products," starting with its definition and importance. Teacher then discusses various processing methods for different animal products (meat, milk, eggs, hides/skins, honey), using clear definitions and providing specific Nigerian examples for each (e.g., suya, kilishi, UHT milk, wara, leather). Teacher uses visual aids where available (e.g., pictures of processed products like canned fish, smoked meat, powdered milk, leather goods; or actual small samples if feasible). Teacher explains "Marketing of Animal Products," defining marketing and its importance. Teacher clearly differentiates between direct and indirect marketing channels, explaining the roles of various intermediaries (wholesalers, retailers, processors, cooperatives, agents) with relevant Nigerian context examples.
Demonstration/Illustration (15 minutes): If resources permit, the teacher can demonstrate a simple processing technique (e.g., showing how salt is applied for curing, or how to filter honey if a small amount of raw honey is available). Alternatively, the teacher can bring different processed animal products (e.g., a piece of kilishi, a sachet of powdered milk, a small bottle of honey, a piece of leather) and ask students to identify the product and the likely processing method. Teacher uses real-life scenarios to illustrate marketing channels, e.g., "Imagine a Fulani herdsman selling his cow – what are his options?" Interactive Discussion and Q&A (10 minutes): Teacher facilitates a discussion, asking students questions to check their understanding and encourage participation. Teacher clarifies any misconceptions. Teacher asks students about processed animal products they consume daily and where they typically buy them, linking to processing and marketing.
Guided Practice Facilitation (10 minutes): Teacher presents the guided practice questions and walks students through the thought process for arriving at the solutions, reinforcing key concepts. Assignment of Independent Practice (5 minutes): Teacher assigns independent practice questions for students to complete.
Conclusion and Wrap-up (5 minutes): Teacher summarizes the key takeaways of the lesson. Teacher emphasizes the economic importance of processing and marketing in animal husbandry.
Student Activities: Active Listening and Note-taking: Students listen attentively and take notes on the definitions, importance, processing methods, and marketing channels explained by the teacher.
Participation in Discussions: Students answer teacher's questions, ask clarifying questions, and contribute their own observations and experiences related to animal products and markets.
Observation and Identification: Students observe any visual aids or product samples presented by the teacher and identify the processing methods used. Group Work (Optional, if time permits): Students could be divided into small groups to discuss and list processing methods for a specific animal product or identify local marketing channels for a chosen product.
Guided Practice Engagement: Students attempt to answer the guided practice questions individually or in pairs, then participate in reviewing the solutions with the teacher.
Independent Practice: Students complete the independent practice questions as homework or in-class assignment. ---
Entrepreneurship and Job Creation in Local Communities: Application: This topic directly links to entrepreneurial opportunities in Nigeria. For example, local production of suya (processed meat), kilishi (dried meat), wara (local cheese), smoked fish, or ponmo (processed cowhide) are all forms of animal product processing. Students can see how these activities create jobs for processors, vendors, and transporters within their communities.
Integration: The teacher can invite a local suya vendor or a wara producer to speak to the class (if feasible) or show pictures/videos of these local businesses, emphasizing the transformation of raw products into value-added items that generate income. Food Security, Nutrition, and Safety: Application: Proper processing and marketing ensure that nutritious animal products (meat, milk, eggs) are available year-round, even in regions where seasonal production might be an issue. Methods like pasteurization and refrigeration contribute to food safety by reducing microbial contamination, thus preventing foodborne illnesses common in environments with inadequate storage.
Integration: Discuss how UHT milk (processed milk) is available nationwide and does not require refrigeration before opening, contributing to food access in remote areas. Explore the health implications of consuming improperly processed or marketed animal products (e.g., contaminated meat from unhygienic abattoirs). Hides and Skins Industry (Leather Production): Application: The processing of hides and skins into leather is a significant industrial activity in Nigeria (e.g., in Kano and Kaduna). Understanding curing and tanning connects students to a vital non-food animal product value chain, which supports industries like shoemaking, bag manufacturing, and traditional crafts.
Integration: The teacher can discuss the economic importance of the leather industry in Nigeria, mentioning its contribution to local manufacturing and export earnings. Students can be asked to identify products made from leather around them. ---