By the end of the lesson, the learner can explain why proper storage of crop produce is important.
By the end of the lesson, the learner can describe safe methods of storing grains, fruits and vegetables.
By the end of the lesson, the learner can describe simple food processing such as making dough and batter from flour.
Audio narration — reads aloud, works offline
Transcript
[0:00] A good harvest is only useful if it survives storage. Poor storage can ruin months of work in days.
[0:40] Grains like maize and beans must be dried well, then kept in clean, dry, airtight stores away from pests and damp.
[1:25] Damp maize can grow a mould that makes aflatoxin, a poison. Proper drying and storage keeps food safe.
[2:05] Perishables like tomatoes and milk are kept cool, while some foods are dried or processed to last longer.
[2:45] Flour can be processed into dough, a stiff mixture for chapati and bread, or batter, a runny mixture for pancakes and mandazi.
[3:25] Processing adds value: maize becomes flour, milk becomes mala, and tomatoes become sauce that keeps longer.
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