Production Techniques

Adding Value to Crop Produce - Introduction and value addition concept

By the end of the lesson, the learner should be able to:
- Explain the challenges farmers face when marketing raw crop produce
- Define value addition and describe how it transforms crop produce from one state to another
- Show interest in applying value addition techniques to improve crop marketability

In groups, learners are guided to:
- Read the introduction and discuss the four challenges: bulkiness, low prices, consumer preferences and high perishability
- Define value addition as changing crop produce from its original state to a more marketable state
- Discuss examples of value addition: wheat grain to flour, simsim seeds to simsim balls

What challenges do farmers face when selling raw crop produce and how does value addition help?

- MTP Agriculture Grade 7 pg. 95
- Digital devices and Internet access
- Pictures of raw and processed crop produce

- Oral questions - Observation

Production Techniques

Adding Value to Crop Produce - Examples of value addition

By the end of the lesson, the learner should be able to:
- Describe ways of adding value to simsim, groundnuts and green vegetables
- Explain how drying, roasting, milling and packing change the state and value of produce
- Appreciate that value addition increases shelf life, income and consumer acceptability

In groups, learners are guided to:
- Study examples: simsim dried for storage, roasted with sugar to make balls, milled into paste or butter
- Discuss how groundnuts can be dried, roasted, packed or ground into butter
- Discuss how green vegetables and fruits can be sun-dried, ground into powder or processed into juices

How does value addition through drying, roasting and processing improve crop produce?

- MTP Agriculture Grade 7 pg. 96
- Digital devices and reference books
- Pictures of processed simsim, groundnuts and vegetables

- Oral questions - Written assignments

Production Techniques

Adding Value to Crop Produce - Examples of value addition

By the end of the lesson, the learner should be able to:
- Describe ways of adding value to simsim, groundnuts and green vegetables
- Explain how drying, roasting, milling and packing change the state and value of produce
- Appreciate that value addition increases shelf life, income and consumer acceptability

In groups, learners are guided to:
- Study examples: simsim dried for storage, roasted with sugar to make balls, milled into paste or butter
- Discuss how groundnuts can be dried, roasted, packed or ground into butter
- Discuss how green vegetables and fruits can be sun-dried, ground into powder or processed into juices

How does value addition through drying, roasting and processing improve crop produce?

- MTP Agriculture Grade 7 pg. 96
- Digital devices and reference books
- Pictures of processed simsim, groundnuts and vegetables

- Oral questions - Written assignments

Production Techniques

Adding Value to Crop Produce - Research: value addition methods

By the end of the lesson, the learner should be able to:
- Research how value addition is done on a selected crop produce using digital resources
- Present findings to the class using a manila paper, flip chart or exercise book
- Demonstrate digital literacy skills in searching for relevant agricultural information

In groups, learners are guided to:
- In groups, select one crop from: sweet potatoes, potatoes, cassava, groundnuts, simsim or pumpkin
- Search the Internet using key terms such as "how to add value to sweet potatoes"
- Write a brief description of the value addition process and present findings to the class

How do we use digital resources to find out how to add value to different crops?

- MTP Agriculture Grade 7 pg. 96
- Digital devices and Internet access
- Manila paper, markers and flip charts

- Oral questions - Observation

Production Techniques

Adding Value to Crop Produce - Practical: Making potato crisps

By the end of the lesson, the learner should be able to:
- Follow the correct steps to make potato crisps from raw potatoes
- Observe safety and hygiene when peeling, cutting and frying the potatoes
- Appreciate that processed potato crisps have higher market value than raw potatoes

In groups, learners are guided to:
- Collect and peel potatoes, wash, chop into thin slices and fry in a pan under adult guidance
- Remove crisps when crunchy and just turning light brown, cool on a clean plate and pack in clean bags
- Discuss how the same process can be applied to cassava and sweet potatoes

How do we add value to potatoes by turning them into crisps for consumption, storage or sale?

- MTP Agriculture Grade 7 pg. 97
- Potatoes, knife, frying pan, cooking oil and clean bags
- Source of heat, clean plates and adult supervision

- Observation - Activity journal

Production Techniques

Adding Value to Crop Produce - Practical: Processing other crops

By the end of the lesson, the learner should be able to:
- Process a locally available crop produce using an appropriate value addition method
- Observe high standards of hygiene and safety during food processing
- Show creativity in applying value addition techniques to locally available crops

In groups, learners are guided to:
- Select sweet potatoes, cassava or groundnuts and process them using the appropriate method
- Apply value addition steps discussed: drying, roasting, frying or grinding depending on the crop selected
- Pack the processed produce appropriately and discuss how it compares to the raw form

How does processing a crop produce using value addition techniques increase its usefulness and market value?

- MTP Agriculture Grade 7 pg. 98
- Selected crop produce, processing tools and safety equipment
- Clean packaging materials

- Observation - Activity journal

Production Techniques

Adding Value to Crop Produce - Practical: Processing other crops

By the end of the lesson, the learner should be able to:
- Process a locally available crop produce using an appropriate value addition method
- Observe high standards of hygiene and safety during food processing
- Show creativity in applying value addition techniques to locally available crops

In groups, learners are guided to:
- Select sweet potatoes, cassava or groundnuts and process them using the appropriate method
- Apply value addition steps discussed: drying, roasting, frying or grinding depending on the crop selected
- Pack the processed produce appropriately and discuss how it compares to the raw form

How does processing a crop produce using value addition techniques increase its usefulness and market value?

- MTP Agriculture Grade 7 pg. 98
- Selected crop produce, processing tools and safety equipment
- Clean packaging materials

- Observation - Activity journal

Production Techniques

Adding Value to Crop Produce - Importance and assessment

By the end of the lesson, the learner should be able to:
- Describe three ways in which value addition benefits farmers and consumers
- Compare the monetary value and shelf life of raw produce versus processed produce
- Demonstrate confidence in evaluating true/false statements on value addition

In groups, learners are guided to:
- Discuss the three importance points: reduces spoilage, increases market value and increases consumer acceptability
- Evaluate true/false statements comparing raw and processed crop produce in terms of price and shelf life
- Complete the assessment table describing how value addition can be done on a range of crops

Why is value addition important for food security, income and consumer acceptability?

- MTP Agriculture Grade 7 pg. 99
- Written question sheets
- Exercise books

- Written tests - Oral questions

Production Techniques

Adding Value to Crop Produce - Importance and assessment

By the end of the lesson, the learner should be able to:
- Describe three ways in which value addition benefits farmers and consumers
- Compare the monetary value and shelf life of raw produce versus processed produce
- Demonstrate confidence in evaluating true/false statements on value addition

In groups, learners are guided to:
- Discuss the three importance points: reduces spoilage, increases market value and increases consumer acceptability
- Evaluate true/false statements comparing raw and processed crop produce in terms of price and shelf life
- Complete the assessment table describing how value addition can be done on a range of crops

Why is value addition important for food security, income and consumer acceptability?

- MTP Agriculture Grade 7 pg. 99
- Written question sheets
- Exercise books

- Written tests - Oral questions

Production Techniques

Adding Value to Crop Produce - Extended practice

By the end of the lesson, the learner should be able to:
- Complete the value addition table for a range of crops (sweet potatoes, cassava, simsim, vegetables, groundnuts, pumpkin)
- Share home activity experiences of processing a crop produce at home
- Embrace value addition as a practical life skill for reducing food waste and increasing income

In groups, learners are guided to:
- Complete the assessment table describing methods of value addition for each listed crop
- Share experiences from home activities where a raw crop was processed with parental support
- Discuss how value addition techniques learnt in school can be applied regularly at home

How can we make value addition a regular practice to reduce food waste and earn income?

- MTP Agriculture Grade 7 pg. 100
- Activity journals
- Exercise books

- Written assignments - Oral questions

Production Techniques

Adding Value to Crop Produce - Review

By the end of the lesson, the learner should be able to:
- Summarise value addition methods for all crops covered in the sub-strand
- Explain the importance of value addition using specific examples from practicals done
- Show confidence in guiding others through a value addition process

In groups, learners are guided to:
- Review all crops and their value addition methods discussed and practised
- Discuss which value addition method was most interesting and explain its benefits
- Answer oral questions and participate in a class discussion reviewing key concepts

What are the most important things we have learnt about adding value to crop produce?

- MTP Agriculture Grade 7 pg. 100
- Exercise books
- Reference books

- Oral questions - Written assignments

Production Techniques

Adding Value to Crop Produce - Review

By the end of the lesson, the learner should be able to:
- Summarise value addition methods for all crops covered in the sub-strand
- Explain the importance of value addition using specific examples from practicals done
- Show confidence in guiding others through a value addition process

In groups, learners are guided to:
- Review all crops and their value addition methods discussed and practised
- Discuss which value addition method was most interesting and explain its benefits
- Answer oral questions and participate in a class discussion reviewing key concepts

What are the most important things we have learnt about adding value to crop produce?

- MTP Agriculture Grade 7 pg. 100
- Exercise books
- Reference books

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Introduction to homemade soap

By the end of the lesson, the learner should be able to:
- Explain why homemade soap is preferred over commercially made soap
- Identify and describe the different forms of soap used at the household level
- Show interest in making homemade soap using safe and locally available ingredients

In groups, learners are guided to:
- Read the introduction and discuss why commercial soaps may contain harmful chemicals and preservatives
- Observe and describe the four forms of soap: liquid, cake/bar, paste and powder
- Discuss which forms of soap are used for different household purposes such as laundry, bathing and dishwashing

What are the different forms of soap and why is homemade soap better than commercially made soap?

- MTP Agriculture Grade 7 pg. 101
- Samples of different soap forms (liquid, bar, paste, powder)
- Reference books and digital resources

- Oral questions - Observation

Production Techniques

Making Homemade Soap - Ingredients for homemade soap

By the end of the lesson, the learner should be able to:
- Identify the basic ingredients used to make homemade soap
- Explain the role of each ingredient including ashes, oil, salt and water
- Appreciate the saponification process that produces soap from ash lye and oils

In groups, learners are guided to:
- Role-play or read the Miss Hamisa conversation and identify the basic soap-making ingredients: ashes, water, salt and animal fats or vegetable oils
- Explain that ash mixed with water creates lye, an alkaline substance that reacts with fat in saponification to produce soap
- Discuss the types of oils and fats used: coconut oil, palm oil, olive oil, sunflower oil, mutton fat and tallow

What ingredients are used to make homemade soap and what is the role of each ingredient?

- MTP Agriculture Grade 7 pg. 104
- Digital devices and reference books
- Ash sample, oil, salt and water for demonstration

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Ingredients for homemade soap

By the end of the lesson, the learner should be able to:
- Identify the basic ingredients used to make homemade soap
- Explain the role of each ingredient including ashes, oil, salt and water
- Appreciate the saponification process that produces soap from ash lye and oils

In groups, learners are guided to:
- Role-play or read the Miss Hamisa conversation and identify the basic soap-making ingredients: ashes, water, salt and animal fats or vegetable oils
- Explain that ash mixed with water creates lye, an alkaline substance that reacts with fat in saponification to produce soap
- Discuss the types of oils and fats used: coconut oil, palm oil, olive oil, sunflower oil, mutton fat and tallow

What ingredients are used to make homemade soap and what is the role of each ingredient?

- MTP Agriculture Grade 7 pg. 104
- Digital devices and reference books
- Ash sample, oil, salt and water for demonstration

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Practical: Preparing lye

By the end of the lesson, the learner should be able to:
- Follow the correct steps to prepare lye from wood ashes and water
- Test the concentration of lye using an egg to confirm readiness
- Demonstrate safety by wearing protective gear and working in a well-ventilated area

In groups, learners are guided to:
- Sieve fine ashes into a clean container, add three cups of water, stir and allow to sit for 48 hours
- Strain the liquid through a cotton cloth to obtain lye, which should be pale yellow (apple juice colour)
- Test concentration: if an egg floats in the lye, it is ready for soap making

How do we prepare lye from ashes and how do we test whether it is ready for soap making?

- MTP Agriculture Grade 7 pg. 104
- Fine ashes (bean pods or maize stalk ashes), water, sieve, cotton cloth and clean container
- Protective gloves, goggles and face mask

- Observation - Activity journal

Production Techniques

Making Homemade Soap - Practical: Completing and moulding soap

By the end of the lesson, the learner should be able to:
- Follow the correct steps to mix lye with oil and boil to produce soap
- Pour the soap mixture into a mould and allow it to harden
- Show care and precision when handling hot liquids and sharp tools during soap making

In groups, learners are guided to:
- Heat oil in a sufuria, slowly pour in the lye solution while stirring constantly
- Add salt and continue stirring until water evaporates and the mixture solidifies, then pour into a mould
- Once hardened, remove from the mould, cut into desired shapes and discuss the uses of the homemade soap

How do we mix lye and oil correctly to produce homemade soap?

- MTP Agriculture Grade 7 pg. 104
- Lye solution, coconut or vegetable oil, salt, sufuria, clean stick and mould
- Protective gloves, goggles and source of heat

- Observation - Activity journal

Production Techniques

Making Homemade Soap - Improving soap with natural ingredients

By the end of the lesson, the learner should be able to:
- Identify natural ingredients that can be added to improve homemade soap
- Describe the benefits of adding aloe vera, honey, turmeric and orange rind to soap
- Show creativity and imagination in personalising homemade soap using local ingredients

In groups, learners are guided to:
- Study the Lisa scenario and read the table of soap additives and their benefits
- Discuss benefits of aloe vera (moisturising), honey (lathering, gentle on skin), turmeric (disinfectant, colour) and orange rind (scent, vitamin C)
- Suggest other local natural ingredients that can be added to improve colour, scent, texture and lathering

How can natural ingredients be used to improve the quality and properties of homemade soap?

- MTP Agriculture Grade 7 pg. 106
- Samples of aloe vera, honey, turmeric and orange rind
- Digital devices and reference books

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Improving soap with natural ingredients

By the end of the lesson, the learner should be able to:
- Identify natural ingredients that can be added to improve homemade soap
- Describe the benefits of adding aloe vera, honey, turmeric and orange rind to soap
- Show creativity and imagination in personalising homemade soap using local ingredients

In groups, learners are guided to:
- Study the Lisa scenario and read the table of soap additives and their benefits
- Discuss benefits of aloe vera (moisturising), honey (lathering, gentle on skin), turmeric (disinfectant, colour) and orange rind (scent, vitamin C)
- Suggest other local natural ingredients that can be added to improve colour, scent, texture and lathering

How can natural ingredients be used to improve the quality and properties of homemade soap?

- MTP Agriculture Grade 7 pg. 106
- Samples of aloe vera, honey, turmeric and orange rind
- Digital devices and reference books

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Improving soap: colour, scent, texture, lathering

By the end of the lesson, the learner should be able to:
- Describe four ways of improving homemade soap using natural ingredients
- Give examples of local ingredients that improve colour, scent, texture and lathering
- Appreciate that homemade soap can be personalised to meet individual skin needs

In groups, learners are guided to:
- Discuss using turmeric or beetroot powder to add colour to homemade soap
- Explain how dried lavender, rose petals, citrus rinds or herbs improve scent
- Discuss using crushed charcoal or ground coffee as gentle exfoliants and honey to increase lathering

Why should we use natural ingredients rather than artificial chemicals to improve homemade soap?

- MTP Agriculture Grade 7 pg. 107
- Natural ingredients: turmeric, citrus rinds, dried flowers, honey
- Reference books and digital resources

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Improving soap: colour, scent, texture, lathering

By the end of the lesson, the learner should be able to:
- Describe four ways of improving homemade soap using natural ingredients
- Give examples of local ingredients that improve colour, scent, texture and lathering
- Appreciate that homemade soap can be personalised to meet individual skin needs

In groups, learners are guided to:
- Discuss using turmeric or beetroot powder to add colour to homemade soap
- Explain how dried lavender, rose petals, citrus rinds or herbs improve scent
- Discuss using crushed charcoal or ground coffee as gentle exfoliants and honey to increase lathering

Why should we use natural ingredients rather than artificial chemicals to improve homemade soap?

- MTP Agriculture Grade 7 pg. 107
- Natural ingredients: turmeric, citrus rinds, dried flowers, honey
- Reference books and digital resources

- Oral questions - Written assignments

Production Techniques

Making Homemade Soap - Review

By the end of the lesson, the learner should be able to:
- Summarise the steps for making homemade soap from lye preparation to cutting
- Describe the safety precautions to observe throughout the soap-making process
- Show commitment to making homemade soap at home as a cost-saving and eco-friendly practice

In groups, learners are guided to:
- Review all steps for making homemade soap and discuss safety precautions at each step
- Discuss the take home activity: making soap with parents or guardians and benefits of doing so
- Complete a class question-and-answer review covering ingredients, procedure and improvement of soap

What are the key safety precautions to observe when making homemade soap at home?

- MTP Agriculture Grade 7 pg. 107
- Exercise books
- Reference books

- Written assignments - Oral questions

Production Techniques

Making Homemade Soap - Assessment

By the end of the lesson, the learner should be able to:
- Answer questions on soap forms, ingredients, soap-making procedure and improving soap correctly
- Apply knowledge of homemade soap to real-life household and community scenarios
- Demonstrate confidence in explaining the soap-making process to others

In groups, learners are guided to:
- Attempt written assessment questions on forms of soap, ingredients, procedure and improvements
- Review answers, discuss corrections and clarify misconceptions
- Describe to a partner the complete procedure for making homemade soap as a check of mastery

How would you explain the process of making homemade soap to someone who has never done it?

- MTP Agriculture Grade 7 pg. 107
- Written question sheets
- Exercise books

- Written tests - Oral questions

Production Techniques

Making Homemade Soap - Assessment

By the end of the lesson, the learner should be able to:
- Answer questions on soap forms, ingredients, soap-making procedure and improving soap correctly
- Apply knowledge of homemade soap to real-life household and community scenarios
- Demonstrate confidence in explaining the soap-making process to others

In groups, learners are guided to:
- Attempt written assessment questions on forms of soap, ingredients, procedure and improvements
- Review answers, discuss corrections and clarify misconceptions
- Describe to a partner the complete procedure for making homemade soap as a check of mastery

How would you explain the process of making homemade soap to someone who has never done it?

- MTP Agriculture Grade 7 pg. 107
- Written question sheets
- Exercise books

- Written tests - Oral questions

Production Techniques

Making Homemade Soap - Extended practice: using homemade soap

By the end of the lesson, the learner should be able to:
- Use the homemade soap produced in previous lessons for cleaning purposes
- Evaluate the quality of the soap made and suggest improvements
- Embrace homemade soap making as a regular household practice that saves money and protects the environment

In groups, learners are guided to:
- Use the produced homemade soap for a cleaning activity such as handwashing or cleaning equipment
- Evaluate the soap: discuss its texture, lathering ability, scent and compare it with commercial soap
- Discuss how making homemade soap reduces plastic waste and avoids harmful chemical exposure

Why is making and using homemade soap a better choice for our health and environment?

- MTP Agriculture Grade 7 pg. 107
- Homemade soap produced by learners
- Activity journals

- Observation - Activity journal