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JSS2: AGRICULTURAL SCIENCE - 1ST TERM

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These are the activities carried out after harvesting of crop produce.

These operations include:

1. Processing of Farm Produce:

This involves the processing of crops into their bye products, for immediate consumption, storage, and marketing.

Processing is important because of the following:

a. It increases the quality of produce.

b. It facilitates easy packaging.

c. It enhances the shelf-life of produce.

d. It makes transportation easier.

e. It increases the income of the farmers.

f. It reduces wastage and spoilage.

g. It makes produce more attractive.

Examples of Farm Processing:

a. Washing and drying in melon.

b. Threshing and winnowing in cowpea, soyabean, rice, maize, etc.

c. Drying in grains.

d. Breaking of pods, removal of seeds, fermenting, and drying in cocoa.

e. Peeling and washing of cassava in garri processing.

2.  Storage of Farm Produce:

This involves keeping farm produce for future use.

Storage is important for the following reasons;

a. To make food available.

b. To preserve the quality of farm produce.

c. To have planting materials for the next planting season.

d. To increase the shelf life of products.

The storage products should be clean, free from moisture, and insect pests.

Examples of storage structures are; silos, rhombus, cribs, yam barns, tins, sacks, and drums.

3. Marketing of Farm Produce:

This is the process of selling harvested crops at the farm gate, immediately after harvesting crop produce. Marketing involves sorting, assembling, grading, and transporting farm produce to the market.

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