Lesson Notes By Weeks and Term v4 - SHS 3
PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
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PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
Download the Lessonotes Mobile Ghana app for faster lesson access on Android and iPhone.
Subject: Agriculture
Class: SHS 3
Term: 1st Term
Week: 13
Grade code: 3.3.1.LI.2
Strand code: 3
Sub-strand code: 1
Content standard code: 3.3.1.CS.2
Indicator code: 3.3.1.LI.2
Theme: FOOD PRODUCTIO N AND NATURAL RESOURCE CONSERVATION
Subtheme: PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
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Fish is a vital part of the Ghanaian diet and economy. From the kenkey and fried fish sold on our streets to the rich light soup made with smoked fish in our homes, we interact with fish products daily. However, fish is highly perishable – it spoils very quickly after being harvested. This lesson explores the critical post-harvest technologies of processing, storage, and marketing. Understanding these principles is not just about passing exams; it is about ensuring food security, reducing waste, adding value to our natural resources, and creating sustainable livelihoods for millions of Ghanaians in our coastal and inland fishing communities.
This section breaks down the core ideas you need to understand. A. Definition of Key Terms Fish Processing: This refers to any action or method that changes fish from its raw state to a different form to make it more suitable for consumption, cooking, or storage. The main goals are to stop spoilage, increase shelf life, and add value. Fish Storage: This is the art and science of keeping fish and fish products in a controlled environment to maintain their quality and prevent spoilage until they are ready to be sold or consumed. Fish Marketing: This includes all the activities involved in moving fish and fish products from the point of harvest (the fisherfolk) to the final consumer. It includes transportation, pricing, packaging, and selling. B. The Problem: Why We Must Process Fish
Freshly harvested fish is highly perishable due to: Microbial Action: Bacteria and fungi on the skin, gills, and in the guts of the fish multiply rapidly, causing decomposition. Enzymatic Action: Enzymes naturally present in the fish's flesh and gut start to break down the tissues (autolysis), making the flesh soft and rancid. Chemical Action: Fats (oils) in the fish react with oxygen in the air (oxidation), leading to a bad smell and taste.
Processing, storage, and marketing are the solutions to this problem. C. Detailed Procedure: Processing Tilapia by Smoking
Smoking is one of the most common traditional methods of fish preservation in Ghana. We will use Tilapia, a popular freshwater fish, as our example.