Lesson Notes By Weeks and Term v4 - SHS 2
PRINCIPLES OF AGRICULTURE IN FOOD PRODUCTION
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PRINCIPLES OF AGRICULTURE IN FOOD PRODUCTION
Download the Lessonotes Mobile Ghana app for faster lesson access on Android and iPhone.
Subject: Agriculture
Class: SHS 2
Term: 1st Term
Week: 18
Grade code: 2.3.1.LI.2
Strand code: 3
Sub-strand code: 1
Content standard code: 2.3.1.CS.2
Indicator code: 2.3.1.LI.2
Theme: FOOD PRODUCTION AND NATURAL RESOURCE CONSERVATION
Subtheme: PRINCIPLES OF AGRICULTURE IN FOOD PRODUCTION
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This lesson focuses on the essential day-to-day activities required to successfully raise animals or fish for food and profit. In Ghana, livestock like chicken ('akokoɔ'), goats, and fish like tilapia are not just sources of food but are vital to our economy and the livelihoods of many families. Understanding the correct management practices is the difference between a successful, profitable farm and one that fails. This lesson will equip you with the practical knowledge to manage a small-scale animal or fish farm, turning agricultural theory into real-world skills.
The success of any animal or fish farming venture depends on a set of deliberate actions we call Management Practices. These are the routine activities a farmer performs to ensure the animals are healthy, grow well, and are productive. We can group them into several key areas. A. Pre-production Management Practices
Before the first animal even arrives on your farm, critical decisions must be made. Site Selection: Meaning: Choosing the right location for your farm. Importance: A good site prevents future problems. Key Considerations: Accessibility: Can you easily get to the farm with feed and supplies, and can you transport your products to the market? Water Source: Is there a reliable source of clean water for drinking, cleaning, and, for fish, filling ponds? Topography: The land should be well-drained to avoid flooding and muddiness, which spread diseases. A gentle slope is ideal. Security: The area should be safe from theft and predators. Housing and Structures (e.g., Coop, Pond, Hutch): Meaning: Building the right home for your animals. Importance: Proper housing protects animals from harsh weather (sun, rain), predators, and theft. It also makes feeding, cleaning, and management easier. Example (Broiler Chicken Coop): Orientation: Should be built in an East-West direction to minimise direct sunlight entering the coop. Floor: Must be concrete for easy cleaning and disinfection. Covered with wood shavings or sawdust (litter) to keep birds dry and comfortable. Ventilation: Sides should have wire mesh ('chicken wire') to allow for good airflow, preventing heat stress and respiratory diseases. Space: Must provide enough space per bird to avoid overcrowding (e.g., approx. 1.5 square feet per broiler). Overcrowding leads to stress, cannibalism, and rapid disease spread. B. Production Management Practices
These are the daily, weekly, and periodic activities done once the animals are on the farm. Selection of Stock: Meaning: Choosing the animals you will raise. Importance: Starting with healthy, high-quality animals is crucial. Poor stock will perform poorly no matter how well you manage them. What to look for: Source: Buy from a reputable hatchery or breeder. Health: Animals should be active, alert, and free from any visible signs of disease (e.g., ruffled feathers, wounds, diarrhoea). Breed: Choose a breed suitable for your purpose (e.g., Broilers for meat, Layers for eggs, Tilapia niloticus for fast growth in ponds). Feeding and Nutrition: Meaning: Providing the right type and amount of food and clean water. Importance: This is the most significant cost in animal rearing. Proper feeding ensures fast growth, good health, and high productivity. Example (Broiler Feeding Programme): Starter Mash (0-3 weeks): High in protein (about 23%) to support rapid early growth. Grower Mash (3-5 weeks): Slightly lower in protein (about 20%). Finisher Mash (5 weeks to market): Higher in energy (carbohydrates) to help the birds gain weight (about 18% protein). Water: Fresh, clean water must be available at all times. Water is essential for digestion and cooling. A bird will drink about twice the amount of feed it eats. Health Management and Biosecurity: Meaning: All practices aimed at preventing and treating diseases. "Prevention is better than cure." Importance: An outbreak of disease can wipe out an entire flock or stock, leading to massive financial loss. Key Practices: Biosecurity: Measures to prevent germs from entering the farm. This includes: A footbath with disinfectant at the entrance of the coop/farm. Restricting visitor access. Isolating new animals (quarantine) for 2-3 weeks before introducing them to the main stock. Vaccination: Administering vaccines to protect against common diseases (e.g., Gumboro and Newcastle disease in poultry). A strict vaccination schedule must be followed. Hygiene: Regular cleaning and disinfection of houses, feeders, and drinkers. Observation: Daily inspection of animals to identify and isolate sick ones early. Record Keeping: Meaning: Writing down all important information about the farm operations. Importance: You cannot manage what you do not measure. Records help you track progress, identify problems, and make informed business decisions. What to record: Stock Records: Number of animals, date purchased, mortalities. Feed Records: Amount of feed bought and consumed daily/weekly. Health Records: Vaccinations, treatments, and dates. Financial Records: All income (sales) and expenses (cost of chicks, feed, drugs, labour). This helps calculate profit or loss. C. Post-production Management Practices Harvesting / Culling: Meaning: Selecting mature animals for sale or slaughter. Culling is removing unproductive or sick animals. Example: Broilers are typically ready for market between 6 and 8 weeks. Tilapia may take 6-8 months to reach a good market size. Processing and Marketing: Meaning: Preparing the animals/products for sale and finding buyers. Practices: Processing: Can be simple (live sales) or complex (slaughtering, dressing, packaging, and cold storage). Marketing: Identifying your customers (individuals, restaurants, market women) and selling your products at a profitable price.
Guided Practice (With Solutions)