Lesson Notes By Weeks and Term v4 - SHS 3

Lesson Video

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Performance objectives

• Explain the importance of post-harvest practices.
• Describe various post-harvest practices for different crops.
• Demonstrate harvesting and market preparation steps.
• Calculate potential profits from selling crops.
• Develop a simple marketing plan for a crop.

Lesson summary

Good morning, class. In our previous lessons, we have discussed how to cultivate various crops. However, a farmer's work does not end when the crops are mature on the farm. In Ghana, we often see mangoes, oranges, or plantains rotting under trees or getting spoiled on their way to the market. It is estimated that up to 30-40% of our harvested produce is lost before it even reaches the consumer. This is a huge loss of food, income, and effort. Today's lesson is about turning our harvest into cash. We will focus on the critical steps a farmer must take *after* harvesting to reduce these losses, add value to the produce, and sell it profitably.

Lesson notes

This lesson is divided into two main parts: Post-Harvest Practices and Marketing. Part 1: Post-Harvest Practices

Post-harvest practices are all the activities and treatments applied to agricultural produce from the moment of harvest until it reaches the final consumer. The goal is to maintain quality, reduce losses, and increase the economic value of the produce.

Key Post-Harvest Practices for Plantation and Fruit Trees (e.g., Mango, Orange, Oil Palm, Cocoa) Harvesting and Handling: Maturity Indices: This is knowing the right time to harvest. Harvesting too early or too late reduces quality. Mango: Look for a full, rounded shape ("cheeks"), a slight change in skin colour from deep green to a lighter shade, and in some varieties, a yellowish or reddish blush. Citrus (Orange): Harvest when the fruit has the right colour (e.g., orange for oranges) and is firm. A sample can be tasted for sweetness. Oil Palm: A ripe bunch has a deep orange-red colour, and some fresh fruits will have detached and fallen to the ground. Cocoa: Pods are ready when they turn from green to yellow/orange or from red to a deep orange. Harvesting Method: Harvest carefully to avoid bruising, cutting, or damaging the produce. Use sharp tools like harvesting knives or secateurs. For tall trees, use a picking pole with a net. Never shake the tree and let fruits fall to the ground. Gentle Handling: Place harvested produce carefully into clean field crates or baskets. Do not throw them. Bruised fruits spoil very quickly. Sorting and Grading: This is the process of separating produce into different categories based on quality standards. It is one of the most important steps for getting a good price. Sorting: Removing damaged, diseased, immature, or overripe produce from the main batch. Grading: Classifying the sorted produce based on size, colour, shape, and freedom from blemishes. Example (Mangoes): Grade A (Export/High-end Market): Large size, uniform shape, excellent colour, no spots or bruises. Grade B (Local Market): Medium size, good colour, minor blemishes. Grade C (Processing/Local Sale): Smaller size, irregular shape, more blemishes but still edible. Why Grade? Graded produce fetches a higher price because buyers know exactly what quality they are getting. It also builds trust between the seller and buyer. Cleaning: Produce must be cleaned to remove dirt, dust, and any chemical residues. Dry Cleaning: Using a soft cloth or brush to wipe the surface (e.g., for cocoa pods). Wet Cleaning (Washing): Using clean water to wash the produce (e.g., mangoes, oranges). Sometimes a mild disinfectant is added to the water to kill microbes. The produce must be dried properly after washing to prevent rot. Packaging: Packaging protects the produce during transport and storage, makes it easier to handle, and can be used to attract customers. Qualities of Good Packaging: Provides good ventilation. Strong enough to prevent crushing. Clean and made of non-toxic material. Appropriate size for the produce. Examples of Packaging in Ghana: Traditional: Woven baskets (for plantain, mangoes), Jute sacks (for cocoa beans). Improved: Plastic crates (reusable and easy to clean), Cardboard boxes with partitions (for export mangoes). Transportation: Moving produce from the farm to the market or storage facility. Best Practices: Transport during the cooler parts of the day (early morning or evening). Use vehicles with good suspension to reduce bumping and bruising. Do not overload the vehicle. Stack crates properly, leaving space for air to circulate. Cover the produce with a tarpaulin to protect it from sun and rain. Storage: Storing produce under the right conditions to slow down spoilage and extend its shelf life. Key Factors: Temperature and Humidity. Simple Storage Methods: A cool, dry, well-ventilated room. Storing in a cellar or a pit lined with sand. Advanced Storage: Cold storage or refrigerated rooms (used for high-value export crops like pineapples).

Part 2: Marketing of Produce and Basic Accounting

Evaluation guide

• Carry out required post -harvest practices and market the produce of plantation
• and fruit trees
• Project -Based Learning: Learners in mixed -ability and mixed -gender gro ups are assigned to
• the plantation and fruit trees. Learners form sub -mixed groups to harvest and market the