JSS2 Agricultural Science Third Term: Preservation of Farm Produce for Marketing

Topic: Preservation of Farm Produce for Marketing

Introduction

One of the greatest problems facing most Nigerian farmers is how to preserve their farm produce after harvesting. Most of the farm produce whether livestock or crops are perishable.To reduce wastage due to spoilage, farmers employ different methods to preserve their products until they are consumed or sent to market for sale. 

Preservation of farm produce is one of the greatest problems facing farmers in Nigeria. This is so because of the nature of farm produce (livestock or crops) which is their high perish ability. They are highly perishable because of their high moisture content which in turn promotes the activities of micro organisms which bring about spoilage. The needs for preservation of the farm produce are to reduce wastage due to spoilage until such products are consumed or sent to the market for sale. Preservation can be defined as, the process of keeping farm produce from decay and spoilage (by maintaining the quality) until they are consumed or sold.

Principles on which Preservation Methods are Based

1. Reduction of moisture content
2. Temperature manipulations
3. Exclusion of micro organisms

Methods of Preserving Farm Produce

1. Drying – This is the process of removing as much water as possible from the produce to prevent spoilage by micro – organisms. The produce is placed on a tray or mat in the sun for them to dry. Maize grains, pepper, cowpea beans and melon are examples. Also hides and skins and fish are sun dried. Examples of fish which are sun dried are stock fish and cray fish
2.  Smoking – a traditional method of preserving fish in Nigeria. This is done by making fire in a mud oven or in a container. Wire gauze is placed on top of the oven and fish to be smoked are placed on top of the wire gauze. To prevent burning, fish is turned frequently during smoking. The smoke particles from the fire help to enhance the flavuor of the produce and inhibit bacterial growth on the surface of the product.
3. Refrigeration/cold storage – the products such as fruits and vegetables are kept at temperature lower than that of the room temperature in refrigerators. The temperature operative in the refrigerators will not allow the spoilage organisms from growing and the products are preserved

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JSS2 Agricultural Science Third Term: Preservation of Farm Produce for Marketing