Lesson Notes By Weeks and Term v4 - SHS 1
ECONOMIC PRODUCTION OF CROPS
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ECONOMIC PRODUCTION OF CROPS
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Subject: Agricultural Science
Class: SHS 1
Term: 1st Term
Week: 12
Grade code: 1.2.1.LI.3
Strand code: 2
Sub-strand code: 1
Content standard code: 1.2.1.CS.1
Indicator code: 1.2.1.LI.3
Theme: FARMING FOR JOBS AND INCOME
Subtheme: ECONOMIC PRODUCTION OF CROPS
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This lesson focuses on the crucial steps taken *after* a crop has been grown and is ready to be harvested. In Ghana, many farmers work hard to grow crops like tomatoes, garden eggs, and kontomire, but a significant portion of their potential income is lost due to poor handling after harvest. This lesson is therefore not just about farming, but about the business of farming ("agribusiness"). We will learn the practical skills needed to reduce spoilage, add value to our produce, and sell it profitably. This knowledge transforms farming from a simple activity into a source of income and a viable career path, directly supporting the national goal of "Farming for Jobs and Income."
This lesson is divided into two main parts: A) Post-Harvest Practices and B) Marketing and Accounts. A) Post-Harvest Practices: From the Farm to the Buyer
Post-harvest practices are all the activities performed on a crop from the moment it is harvested until it reaches the final consumer. Good practices ensure quality, reduce losses, and increase profit. Harvesting This is the process of gathering the mature crop from the field. The key is maturity indexing – knowing the right time to harvest. When to Harvest: Harvesting at the right time determines the quality, taste, and shelf-life. Tomatoes: Harvest when firm and fully coloured (red), or at the "mature green" stage if they need to be transported over a long distance. Okro: Harvest when pods are young, tender, and snap easily. Old okro is tough and less desirable. Lettuce: Harvest in the cool morning to prevent wilting. Harvest before the plant starts to flower ("bolt"). How to Harvest: Use clean, sharp tools (knives, secateurs) to avoid damaging the plant and the produce. Handle crops gently to prevent bruises, which lead to quick spoilage. Field Handling and Collection Immediately after harvesting, the produce should be moved to a cool, shaded area. Leaving crops like leafy vegetables in the hot Ghanaian sun for even 30 minutes can cause significant wilting and quality loss. Use clean baskets or crates for collection. Cleaning and Washing Purpose: To remove soil, dirt, and chemical residues. Method: Use clean, potable water. For root vegetables like carrots, gentle brushing may be needed. For delicate fruits like tomatoes, simply wipe with a soft, damp cloth or dip gently in water. Do not soak for long periods. Allow produce to dry completely to prevent mould growth. Sorting and Grading This is one of the most important steps for getting a good price. Sorting: This involves removing damaged, diseased, or immature produce from the main batch. You are separating the "good" from the "bad". The bad ones can be used at home, fed to animals, or composted. Grading: This involves classifying the "good" produce into different categories based on size, shape, colour, and overall quality. This allows you to sell different grades at different prices.
Example: Grading Tomatoes in a Ghanaian Context A farmer could grade tomatoes into three categories: | Grade | Description | Target Market | Potential Price | | :---- | :----------------------------------------------------------------------------------------------------------------- | :----------------------------- | :-------------- | | Grade A | Large, firm, uniform deep red colour, no blemishes or cracks. | Supermarkets, Hotels, Restaurants | Highest price | | Grade B | Medium size, good colour, may have minor surface marks but no breaks in the skin. | Local market ("Makola" market) | Medium price | | Grade C | Smaller size, irregular shapes, or slightly overripe but still good for immediate use (e.g., for stew). | Local market, direct sales for stew | Lowest price | Packaging Purpose: To protect the produce during transport, make it easy to handle, and make it look attractive to buyers. Local Materials: Woven Baskets: Often lined with fresh leaves (e.g., plantain leaves) to cushion tomatoes and peppers. Jute Sacks: Used for onions, yams, and maize. Plastic Crates: Reusable, provide good ventilation, and protect produce from being crushed. Increasingly popular. Transparent Polythene Bags: For smaller quantities of graded produce like carrots or sorted kontomire, sold in supermarkets.
B) Marketing and Rendering Accounts What is Marketing? Marketing is not just selling. It is the entire process of identifying what the customer wants and getting your produce to them in the right form, at the right time, and at the right price. Marketing Channels These are the paths your produce takes to get to the final consumer. Farm Gate Sales: Selling directly from the farm/school. Advantage: No transport costs. Disadvantage: Limited number of customers. Local Market (e.g., Agbogbloshie, Kasoa Market): Selling to a "market woman" or wholesaler who then sells to consumers. Advantage: You can sell a large quantity at once. Disadvantage: The middleman takes a share of the profit, so your price is lower. Roadside Stalls: Setting up a small stand along a busy road. Good for impulse buyers. Direct Supply to Institutions: Selling directly to school canteens, restaurants, hotels, or hospitals. Advantage: Potentially higher and more stable prices. Disadvantage: You must consistently supply high-quality produce. Pricing Your Produce How do you decide how much to charge? Cost-Plus Pricing: Calculate all your costs (seeds, fertilizer, water, labour) and add a profit margin (e.g., 50%). Market Price: Check the price similar produce is selling for in the local market on that day and price yours competitively. This is the most common method in Ghana. Rendering Accounts: The Business of Farming To know if your farm is profitable, you must keep records. This is called rendering accounts. Key Terms: Expenses/Costs: All the money you spent to grow and market the crop. (e.g., cost of seeds, fertilizer, transport). Revenue/Sales: The total amount of money you received from selling your produce. Profit/Loss: The money you are left with after paying all your expenses. Formula: `Profit = Total Revenue - Total Costs` If the result is positive, it's a profit. If it's negative, it's a loss.