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JSS3: BASIC SCIENCE - 1ST TERM

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  1. Family Traits | Week 1
    6Topics
    |
    1 Quiz
  2. Environmental Hazards I - Soil Erosion | Week 2
    3Topics
  3. Environmental Hazards I - Flooding | Week 3
    5Topics
    |
    1 Quiz
  4. Environmental Hazards II - Bush Burning | Week 4
    4Topics
  5. Environmental Hazards II - Deforestation | Week 5
    4Topics
    |
    1 Quiz
  6. Environmental Hazards III - Desertification | Week 6
    4Topics
    |
    1 Quiz
  7. Environmental Hazards III - Description of the Ozone Layer and its Location in the Atmosphere | Week 7
    3Topics
    |
    1 Quiz
  8. Drug and Substance Abuse | Week 8
    4Topics
    |
    1 Quiz
  9. Resources from Living Things | Week 9
    4Topics
  10. Resources from Non-Living Things | Week 10
    2Topics
    |
    1 Quiz
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Many of the food crops plants can only be grown during certain seasons of the year. In order to make sure that we have them in the season when they are not growing, we need to store and preserve them. We also store and preserve food from animals.

There are many ways of preserving food crops. Traditional ways of preserving food are: by salting, drying, smoking, and processing, modern methods of preserving food include refrigeration, bottling, and canning.

Salting: We preserve meat or fish by salting it. The salt prevents bacteria from growing on the meat, so bacteria cannot spoil the meat.

Salting - Fish Preservation
Salting – Fish Preservation.

Smoking: We smoke fish and meat to prevent them from becoming spoiled and decaying.

Dry smoking
Dry smoking.

Drying: We preserve meat and some vegetables, like leafy vegetables and onions by drying. Drying removes water that bacteria and other microorganisms need to live. By drying the crops, bacteria and other microorganisms cannot spoil them.   

Sun drying Tomatos
Sun-drying Tomatoes.

Processing: By turning cassava into garri and yam and maize into flour, we preserve the crops. In processing, we change the food into different forms.

Refrigeration: Bacteria and microorganisms that spoil food are not active when the temperature is very cold. If they are kept in deep freezers, food crops do not lose their flavor and food value for a long time.

Canning: Canning is a method of food preservation in which food is processed and sealed in an airtight container, like steel and tin cans. Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer.

Canned foods such as milk, sardines, tomatoes, etc are sold in cans in our markets, shops, and stalls. Canning is done in special factories.

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