PRIMARY 4: AGRIC SCIENCES – SECOND TERM | WEEK 3

TOPIC: METHODS OF FARM PRODUCE PRESERVATION II

A: TEACHING AND LEARNING MATERIALS

1. Canned food samples or pictures.
2. Bottled products.
3. Salt.
4. Bags used for storing grains.
5. Pictures of barns and cribs.
6. Flashcards.

B: REFERENCE MATERIALS

1. Scheme of work.
2. Recommended Agric Sciences textbook for Primary 4.
3. Online educational resources.

C: PREVIOUS KNOWLEDGE

The pupils have learnt preservation methods such as drying, smoking, frying and freezing.

D: PERFORMANCE OBJECTIVES

By the end of the lesson, pupils should be able to:

1. Explain canning.
2. Explain bottling.
3. Explain salting.
4. Explain bagging.
5. Explain storage in barns and cribs.
6. State the importance of cleanliness during preservation.

E: CONTENT

Canning

Canning means putting processed food into sealed metal containers. Examples include:

• canned fish
• canned tomatoes
• canned beans

Bottling

Bottling means storing liquids or foods inside clean bottles. Examples include:

• fruit juice
• tomato products
• palm oil

Salting

Salting means adding salt to food to help prevent spoilage. Examples include:

• fish
• meat

🧂 Salt helps to reduce spoilage.

Bagging

Bagging involves storing dry farm produce inside clean bags. Examples include:

• rice
• maize
• beans
• groundnut

Storage in Barns

A barn is a structure used to store farm produce. Yams may be stored in yam barns.

Storage in Cribs

A crib is used to store farm produce such as maize.

Importance of Cleanliness

During preservation:

1. Hands should be clean.
2. Containers should be clean.
3. Spoilt produce should be removed.
4. Food should be protected from flies and dirt.

F: LESSON PRESENTATION

F1: Teachers’ Activities

1. Explains canning.
2. Displays canned products.
3. Explains bottling and salting.
4. Discusses bagging.
5. Shows pictures of barns and cribs.
6. Explains the importance of hygiene.
7. Guides pupils to match produce with preservation methods.

F2: Pupils’ Activities

1. Identify canned products.
2. Explain bottling.
3. Explain salting.
4. Name produce stored in bags.
5. Identify barns and cribs.
6. State hygiene rules.

G: CONCLUSION

The teacher revises canning, bottling, salting, bagging and storage in barns and cribs. The teacher encourages pupils to keep food and storage containers clean to prevent contamination.

H: EVALUATION GUIDE

Pupils should be able to answer the following questions:

1. What is canning?
2. Give two examples of canned products.
3. What is bottling?
4. Name two foods that can be preserved by salting.
5. Name two products stored in bags.
6. What is a barn?
7. State two hygiene rules during preservation.