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: 2nd Term
Week: 12
Grade code: 2.2.1.LI.2
Strand code: 2
Sub-strand code: 1
Content standard code: 2.2.1.CS.1
Indicator code: 2.2.1.LI.2
Theme: FARMING FOR JOBS AND INCOMES
Subtheme: ECONOMIC PRODUCTION OF CROPS
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This lesson series introduces the practical steps and economic considerations involved in producing arable crops, which are the backbone of Ghana's agriculture and food security. We will focus on three key categories: cereals (like maize), legumes (like cowpea), and tubers (like cassava). This is not just about theory; you will be working in groups to plan, cultivate, and manage a small plot on the school farm. This project-based approach will help you understand that farming is a business (*agribusiness*) that requires careful planning and management to be profitable and sustainable, directly linking to the national goal of "Farming for Jobs and Incomes".
This section provides the essential knowledge you will need to successfully complete your crop production project. We will look at three representative crops: Maize (Cereal), Cowpea (Legume), and Cassava (Tuber). Concept 1: What are Arable Crops? Arable crops are plants grown on land that is ploughed or tilled for cultivation. They are typically planted and harvested within a single agricultural season. They form the staple foods for most Ghanaians. Cereals: These are grasses grown for their edible starchy grains. Examples: Maize (*aburoo*), Rice (*emo*), Sorghum, Millet. They are rich in carbohydrates. Legumes: These are plants in the pea family, often called pulses. They are known for their ability to fix nitrogen in the soil, making them excellent for crop rotation. Examples: Cowpea (*adua*), Groundnut (*nkateɛ*), Soya bean. They are rich in protein. Tubers: These are crops where the edible part is a swollen, underground storage organ. Examples: Cassava (*bankye*), Yam (*bayere*), Cocoyam (*mankani*). They are major sources of carbohydrates. Concept 2: The Production Cycle - A Step-by-Step Guide
A. Maize (Cereal) Production Site Selection: Choose a well-drained, loamy soil with good exposure to sunlight (at least 6-8 hours a day). Avoid waterlogged areas. Land Preparation: Clearing: Remove all weeds and previous crop residues. Ploughing/Tilling: Use a hoe or cutlass to loosen the soil to a depth of about 15-20 cm. This improves aeration and water infiltration. Harrowing/Levelling: Break up large soil clods to create a fine, level seedbed for uniform germination. Variety Selection: Choose a variety suited to our local climate. For SHS projects, an early-maturing, disease-resistant variety like 'Obaatampa' or 'Abontem' is ideal. Planting: Time: Plant at the onset of the rainy season (major season: March-April; minor season: August-September). Spacing: 75 cm between rows and 40 cm within rows is common. Depth: Sow seeds at a depth of 3-5 cm. Rate: Plant 2 seeds per hole and thin to 1 strong seedling after two weeks. Cultural Practices (Post-Planting Management): Weed Control: Weed at least twice: first at 2-3 weeks after planting and second at 5-6 weeks, before the maize canopy closes. Weeds compete for nutrients, water, and sunlight. Fertilizer Application: Basal: Apply NPK 15-15-15 fertilizer about 2 weeks after planting. Create a small ring around the plant (about 5-10 cm away from the stem) and apply a quantity that fits into a soft drink bottle cap. Cover lightly with soil. Top-dressing: Apply Sulphate of Ammonia or Urea around 5-6 weeks after planting to boost vegetative growth. Pest/Disease Control: The major pest is the Fall Armyworm. Look for signs of damage (holes in leaves, "sawdust-like" frass). Manually remove them or use recommended neem oil solutions as a first-line organic control. Harvesting & Post-Harvest: Harvesting: Harvest when the husks turn brown and dry, and the grains are hard (around 90-120 days after planting, depending on the variety). Post-Harvest: De-husk the cobs, dry them properly on a raised platform or tarpaulin to prevent mould growth, and then shell the grains. Store in a cool, dry place in airtight bags or containers.
B. Cowpea (Legume) Production Site Selection: Prefers well-drained sandy or sandy-loam soils. It can tolerate poorer soils because it fixes its own nitrogen. Full sunlight is essential. Land Preparation: Similar to maize, but cowpea requires a finer seedbed. Ensure the land is well-levelled. No need for mounds or ridges unless the area is prone to waterlogging. Variety Selection: Choose improved varieties like 'Asontem' or 'Adom' which are high-yielding and resistant to common diseases. Planting: Time: Plant at the start of the rains. Can also be planted late in the season as it is drought-tolerant. Spacing: 50 cm between rows and 20 cm within rows. Depth: Sow seeds at a depth of 2-3 cm. Rate: Plant 2 seeds per hole. Cultural Practices: Weed Control: Weeding is critical in the first 4 weeks before the plant develops a canopy to suppress weeds. Fertilizer Application: Cowpea fixes nitrogen, so it requires little to no nitrogen fertilizer. If the soil is very poor, a small starter dose of NPK at planting can be helpful. Too much nitrogen will promote leaf growth at the expense of pod formation. Pest/Disease Control: Aphids and pod borers are common pests. Regular monitoring is key. Neem oil spray can be effective against aphids. Harvesting & Post-Harvest: Harvesting: Begin harvesting when pods turn yellow-brown and become dry (usually 60-90 days after planting). Harvesting can be done multiple times as pods mature at different rates. Post-Harvest: Sun-dry the harvested pods, thresh them to remove the seeds, and winnow to separate seeds from chaff. Store the dry seeds in airtight containers. Adding a few dried pepper pods can help deter weevils.
C. Cassava (Tuber) Production Site Selection: Cassava is very hardy. It grows well on most soils but prefers deep, well-drained sandy-loam soils. Avoid compacted or waterlogged soils which cause tubers to rot. Land Preparation: This is crucial for tuber development. Plough or dig deep (20-30 cm). It is commonly planted on mounds or ridges, which helps with drainage and tuber expansion. Variety Selection (Planting Material): Cassava is grown from stem cuttings, not seeds. Select healthy, mature stems from a previous harvest. Good varieties include 'Bankye Hemaa', 'Sika Bankye', and 'Ampong'. Cuttings should be about 20-25 cm long with 5-7 nodes. Planting: Time: Plant at the beginning of the rainy season. Method: Plant cuttings on ridges or mounds. They can be planted vertically (straight up, 2/3 buried), angled (45 degrees), or horizontally (buried 5-10 cm deep). Angled planting is very common. Spacing: 1 metre by 1 metre (1m x 1m). This gives the tubers enough space to develop. Cultural Practices: Weed Control: Weeding is essential for the first 3-4 months until the cassava canopy is established and can shade out weeds. Fertilizer Application: Cassava responds well to Potash (K). If soil is poor, apply NPK 15-15-15 a month after planting. Pest/Disease Control: Cassava Mosaic Disease and mealybugs are common. Use resistant varieties and clean planting materials to manage diseases. Harvesting & Post-Harvest: Harvesting: Can be harvested from 8 to 18 months after planting, depending on the variety and desired tuber size. Carefully loosen the soil around the base of the plant and pull it up. Post-Harvest: Cassava is highly perishable and must be used within 1-3 days of harvest. It can be processed into *gari*, cassava dough (*agbelima*), tapioca, or flour to extend its shelf life. Concept 3: Basic Farm Economics To know if your farming is a successful business, you must understand your costs and your potential income. Cost of Production: The total money spent to produce the crop. Inputs: Cost of seeds/cuttings, fertilizer, pesticides, etc. Labour: Cost of clearing, planting, weeding, harvesting (even if you do it yourself, it has a value). Yield: The total quantity of produce harvested from your plot (e.g., in kilograms or number of bags). Revenue: The total money earned from selling the produce. (Revenue = Yield × Price per unit). Profit/Loss: The money you make or lose. (Profit/Loss = Total Revenue - Total Cost of Production).