Class: Primary 6
Term: 1st Term
Week: 3
Age: 11 years
Duration: 40 minutes
Subject: Pre-Vocational Studies
Curriculum Theme: Agricultural Science
Previous Lesson: Reasons for Preservation of Farm Produce
Topic: Reasons for Preservation of Farm Produce
Content: Prolong shelf life of produce, Prevent possible contamination and infection from unpreserved food

Performance Objectives:

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

Cognitive domain: Explain why farm produce needs to be preserved.
Affective domain: Appreciate the importance of food preservation in preventing waste.
Psychomotor domain: Identify examples of preserved and unpreserved farm produce.
Social domain: Discuss with classmates the advantages of preserving farm produce.

Reference Materials:

The following resources were used in planning this lesson:

9 – Years Basic Education Curriculum
Abuja Educational Resource Centre Scheme of Work
NAPPS National Unified Scheme of Work
Online Information from Scribd – Reason For Processing Farm Produce | PDF | Food Preservation
Relevant Textbooks

Instructional Materials:

The teacher will teach this lesson with the aid of:

Samples of preserved and unpreserved farm produce (e.g., dried fish, fresh vegetables)
Posters showing preserved farm produce
Chalkboard and markers

Rationale for the Lesson:

Understanding the importance of food preservation helps pupils appreciate how to extend the usefulness of farm produce, reduce waste, and maintain food quality, ensuring healthier food choices for their families.

Prerequisite/Previous Knowledge:

Pupils are familiar with farm produce and have observed the effects of unpreserved food spoiling over time.

Instructional Procedures

Learning Area: Reasons for Preservation of Farm Produce: Prolong Shell Life

To deliver this lesson, the teacher will adopt the following steps:

Content Development	Time	Teaching Method	Teaching Strategy	Teacher’s Activity	Pupils’ Activity	Learning Point
Step 1: Introduction	5 mins	Interactive method	Question and Answer	The teacher introduces the lesson by asking pupils if they have seen food spoil and what caused it.	Pupils respond to questions and share their experiences of food spoilage.	Pupils will connect with the concept of food spoilage and the need for preservation.
Step 2: Explanation of Shelf Life	8 mins	Discussion	Visual aids (samples of food)	The teacher explains the term “shelf life” and shows samples of preserved and unpreserved food.	Pupils observe the food samples and take note of the differences between them.	Pupils understand that preservation extends the shelf life of farm produce.
Step 3: Prevention of Contamination and Infection	7 mins	Demonstration	Group discussion	The teacher explains how preserving food prevents contamination and infection.	Pupils discuss in groups how food contamination can happen and share ideas on how it can be prevented.	Pupils learn that unpreserved food can become contaminated and cause health problems.
Step 4: Group Activity on Preservation Methods	7 mins	Activity-based	Group work	Teacher divides pupils into groups and assigns them to list as many preservation methods as they can think of.	Pupils work in groups to compile their lists and share with the class.	Pupils explore various methods of food preservation.
Step 5: Note-Taking	5 mins	Note-taking	Whole class	The teacher guides pupils in copying notes on the importance of preservation.	Pupils copy the notes into their exercise books.	Pupils have a written reference for the reasons for food preservation.
Step 6: Evaluation	5 mins	Oral questioning	Review and summary	The teacher asks pupils to explain why food should be preserved and to give examples of preserved food they know.	Pupils respond to the questions, sharing what they’ve learned from the lesson.	Pupils consolidate their knowledge of the importance of food preservation.
Step 7: Conclusion	3 mins	Summary	Reinforcement	The teacher summarizes the lesson, highlighting the key points, and encourages pupils to pay attention to how their food is preserved at home.	Pupils listen attentively and reflect on the lesson.	Pupils understand the relevance of food preservation in daily life.

Lesson Content

Reasons for Preservation of Farm Produce

Preservation of farm produce is very important to ensure that food stays fresh, healthy, and safe to eat. When we preserve food, we protect it from going bad too quickly. Below are some reasons we preserve farm produce:

Prolonging the Shelf Life of Produce
Preservation methods like drying, freezing, and canning help food last longer. This means we can store the food and eat it even after a long time without it spoiling.
Prevention of Possible Contamination and Infection
Unpreserved food can become contaminated by bacteria, fungi, and other harmful organisms. When we preserve food, we reduce the risk of contamination and keep the food safe and clean for us to eat.

Lesson Evaluation:

To evaluate the learning, the teacher asks pupils to:

Explain what it means to preserve farm produce.

Mention two reasons why we preserve farm produce.
List three methods of preserving farm produce.
How does preserving food prevent contamination and infection?
Give one example of a preserved farm product and one unpreserved farm product.

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Reasons For Preservation Of Farm Produce: Prolong Shell Life (Primary 6)