Lesson Notes By Weeks and Term v4 - JHS 3
CROP PRODUCTION
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CROP PRODUCTION
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Subject: Science
Class: JHS 3
Term: 1st Term
Week: 11
Grade code: B9.2.3.2.1
Strand code: 2
Sub-strand code: 3
Content standard code: B9.2.3.2
Indicator code: B9.2.3.2.1
Theme: CYCLES
Subtheme: CROP PRODUCTION
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Crop production is a major part of life in Ghana—many families farm, trade farm produce, or eat foods made from crops every day. Knowing the uses of different crops (and how those uses change at different maturity stages) helps learners to: reduce post-harvest losses (selling/using crops at the right time), improve nutrition (choosing crops for specific food needs), support local businesses (processing crops into products), make better farming and marketing decisions. This lesson focuses on observing and recording the uses of different crops, and categorising crops by maturity stage and use (as required by Indicator B9.2.3.2.1).
A. Key Terms Crop: A plant grown by humans for food, income, raw materials, or other benefits. Examples in Ghana: maize, rice, cassava, yam, plantain, cocoa, oil palm, groundnut, tomato.
Maturity stage: The level of development of a crop at harvest time. A crop may be harvested: Immature/Green stage: not fully developed (e.g., green maize, young okro). Mature/Fresh stage: fully developed but still fresh and moist (e.g., ripe tomato, mature plantain). Fully mature/Dry stage: dried naturally on the plant or after harvest (e.g., dry maize, dry beans, cocoa beans).
Use: What the crop is used for—food, processing, animal feed, industrial raw material, medicinal, etc.
Observation and recording: Carefully looking at crops (or samples/pictures) and writing down their maturity stage and uses in an organised way (table, chart, notes).