Class: Senior Secondary School 1 (SS1, SS 1, SSS1, SSS 1)
Term: 1st Term
Week: 9
Age: 15 years
Duration: 45 minutes
Subject: Agricultural Science
Curriculum Theme: Agricultural Science
Previous Lesson: Husbandry of Latex Crop.
Topic: Husbandry of beverage e.g. cocoa, tea and coffee
Subject Matter: method of propagation of cocoa tea and coffee, climatic and soil requirements for beverage crops, land preparation including pre planting operations, manuring and fertilizer requirements, harvesting processing and storage of beverage crops, farm record keeping for beverage crop production

Specific Objectives

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

Cognitive Domain:

Define beverage crop husbandry.
List and explain methods of propagation for cocoa, tea, and coffee.
State the climatic and soil requirements for these beverage crops.
Describe the steps involved in land preparation and pre-planting operations.
Explain the importance of manuring and fertilizer application.
Outline the processes of harvesting, processing, and storage for beverage crops.
Discuss the importance of farm record keeping in beverage crop production.

Affective Domain:

Appreciate the importance of proper husbandry practices for successful beverage crop production.
Value the role of accurate farm record keeping for farm management.

Psychomotor Domain:

Identify samples of cocoa pods, coffee beans, and tea leaves.
Demonstrate how to fill a simple farm record sheet.

Collaborate in discussions about sustainable beverage crop farming practices.

Reference Materials

The following resources were used in planning this lesson:

9 Years Basic Education Curriculum (Agricultural Science)
State Unified Scheme of Work for Senior Secondary Schools
Essential Agricultural Science for Senior Secondary Schools by O. A. Iwena

Instructional Materials

The teacher will teach this lesson with the aid of:

Cocoa pod samples
Coffee beans
Tea leaves images/samples
Farm record sheets
Husbandry charts illustrating stages of production
Whiteboard and markers/chalk

Rationale for the Lesson

This lesson helps pupils understand the practical steps involved in growing important beverage crops like cocoa, tea, and coffee. Knowing these processes and how to keep farm records enables pupils to manage farm operations effectively and appreciate the economic value of these crops in Nigeria.

Prerequisite/Previous Knowledge

Pupils have basic knowledge of different types of crops and general crop production practices.

Lesson Content/Board Summary

Husbandry of Beverage Crops (Cocoa, Tea, Coffee)

Definition of Beverage Crop Husbandry

Beverage crop husbandry refers to the science and art of cultivating and managing crops such as cocoa, tea, and coffee from planting to harvesting, processing, and storage, with the aim of maximizing yield and quality.

Methods of Propagation for Cocoa, Tea, and Coffee

The following are common methods of propagation:

Cocoa:
- Seed propagation (most common)
- Vegetative propagation (budding, grafting, cuttings)
Tea:
- Seed propagation (for rootstock or breeding)
- Vegetative propagation (stem cuttings – most common for commercial planting)
Coffee:
- Seed propagation (most common)
- Vegetative propagation (cuttings, grafting)

Climatic and Soil Requirements for Beverage Crops

The following are the requirements:

Cocoa:
- Climate: Hot, humid tropical climate; rainfall 1500-2000mm annually; temperature 21-32°C; requires shade in early stages.
- Soil: Deep, fertile, well-drained loamy soil with high organic matter and slightly acidic pH (6.0-7.0).
Tea:
- Climate: Tropical and subtropical regions; rainfall 1200-2500mm annually, well-distributed; temperature 13-30°C; requires high humidity.
- Soil: Deep, well-drained, fertile, acidic loamy soil (pH 4.5-5.5).
Coffee:
- Climate: Tropical highlands; rainfall 1500-2500mm annually; temperature 15-28°C; requires distinct wet and dry seasons.
- Soil: Deep, well-drained, fertile loamy soil with good organic content and slightly acidic to neutral pH (6.0-6.5).

Land Preparation (Pre-planting Operations)

The following are the steps in land preparation:

Site Selection: Choosing suitable land based on climatic and soil requirements.
Clearing: Removing existing vegetation (e.g., bush clearing, stumping).
Ploughing and Harrowing: Tilling the soil to improve aeration and create a fine tilth.
Lining and Pegging: Marking out planting distances and positions.
Holing: Digging appropriate holes for planting seedlings.
Nursery Establishment: Raising seedlings in a nursery before transplanting (especially for cocoa and coffee).
Shade Establishment: Planting temporary or permanent shade trees, especially for cocoa and coffee.

Manuring and Fertilizer Requirements

Manuring and fertilizer application are essential for nutrient replenishment and optimal growth. Farmers use:

Organic Manures: Farmyard manure, compost, green manure to improve soil structure and fertility.
Inorganic Fertilizers: NPK fertilizers (e.g., 15:15:15, 20:10:10) applied based on soil test results and crop nutrient demands. Nitrogen (N) promotes vegetative growth, Phosphorus (P) for root development, and Potassium (K) for flowering and fruiting.

Harvesting, Processing, and Storage of Beverage Crops

The following are the stages:

Cocoa:
- Harvesting: Pods are harvested when ripe (yellow/orange) using a cutlass or special knife.
- Processing: Pods are opened, beans fermented (to develop flavour), dried (to reduce moisture), and bagged.
- Storage: Dried beans are stored in cool, dry, well-ventilated places to prevent mould growth and insect infestation.
Tea:
- Harvesting: Young, tender leaves and buds (two leaves and a bud) are hand-plucked or machine-harvested.
- Processing: Leaves are withered, rolled, fermented (for black tea), dried (fired), and sorted.
- Storage: Processed tea is stored in airtight containers in a cool, dry place away from strong odours.
Coffee:
- Harvesting: Ripe coffee cherries (red/yellow) are hand-picked or machine-harvested.
- Processing: Cherries are pulped (wet method) or dried (dry method), fermented, washed, and dried to obtain parchment coffee. This is then hulled to get green beans.
- Storage: Green coffee beans are stored in jute bags in cool, dry, well-ventilated warehouses.

Farm Record Keeping for Beverage Crop Production

Farm record keeping involves systematically documenting all activities, inputs, outputs, and financial transactions on the farm.

Importance of farm record keeping:

Helps in making informed decisions.
Assists in financial management and budgeting.
Tracks farm performance and productivity.
Provides data for future planning and expansion.
Helps in assessing profitability.

Types of records to keep:

Input records (e.g., fertilizers, pesticides, seeds, labour)
Output records (e.g., yield, sales)
Financial records (e.g., income, expenditure)
Labour records
Inventory records (e.g., equipment, tools)
Weather records

Teaching Methods/Instructional Techniques

Discussion, Lecture, Demonstration, Question and Answer, Visual Aids

Instructional Procedures

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: The teacher greets the pupils and asks them to name some crops from which popular beverages are made. The teacher then introduces the topic: “Husbandry of Beverage Crops” (Cocoa, Tea, Coffee).
Pupils’ Activity: Pupils respond by naming crops like cocoa, tea, coffee. They listen attentively.
Learning Point: Pupils are introduced to the lesson topic and its relevance.

Step 2: Explanation of Beverage Crop Husbandry and Propagation

Time: 10 minutes
Teaching Skill: Explanation/Demonstration
Teacher’s Activity: The teacher defines beverage crop husbandry and explains the various methods of propagation for cocoa, tea, and coffee, using samples and images of pods, beans, and leaves to illustrate.
Pupils’ Activity: Pupils listen, observe the samples, take notes, and ask questions for clarification.
Learning Point: Pupils understand the definition of husbandry and how these crops are propagated.

Step 3: Climatic and Soil Requirements

Time: 7 minutes
Teaching Skill: Lecture/Discussion
Teacher’s Activity: The teacher discusses the specific climatic (rainfall, temperature, humidity) and soil requirements (type, pH, fertility) for optimal growth of cocoa, tea, and coffee, emphasizing the differences where they exist.
Pupils’ Activity: Pupils listen, contribute to the discussion, and record key points in their notebooks.
Learning Point: Pupils learn about the environmental conditions necessary for beverage crop cultivation.

Step 4: Land Preparation, Manuring, and Fertilization

Time: 8 minutes
Teaching Skill: Explanation/Questioning
Teacher’s Activity: The teacher explains the stages of land preparation including pre-planting operations. The teacher then discusses the importance and types of manuring and fertilizer application.
Pupils’ Activity: Pupils pay attention, answer questions about land preparation, and note down the types and importance of fertilizers.
Learning Point: Pupils understand the practical steps before planting and nutrient management.

Step 5: Harvesting, Processing, and Storage

Time: 8 minutes
Teaching Skill: Explanation/Visual Aids
Teacher’s Activity: The teacher describes the specific harvesting methods, processing steps (e.g., fermentation, drying), and appropriate storage conditions for cocoa, tea, and coffee, referring to the husbandry charts.
Pupils’ Activity: Pupils observe the charts, listen to the explanations, and ask questions about the various stages.
Learning Point: Pupils grasp the post-harvest operations for beverage crops.

Step 6: Farm Record Keeping

Time: 5 minutes
Teaching Skill: Practical Application
Teacher’s Activity: The teacher explains the importance of farm record keeping and demonstrates how to fill a simple farm record sheet, highlighting different types of records.
Pupils’ Activity: Pupils listen, observe the demonstration, and practice filling a record sheet if available.
Learning Point: Pupils understand why and how to keep farm records for beverage crop production.

Step 7: Evaluation/Review

Time: 5 minutes

Teaching Skill: Questioning/Assessment

Teacher’s Activity: The teacher evaluates the learning by asking the following questions:

Define beverage crop husbandry.
List two methods of propagation for cocoa.
State two climatic requirements for growing coffee.
Mention three pre-planting operations in land preparation.
Explain the importance of farm record keeping.

Pupils’ Activity: Pupils answer orally and in writing.

Learning Point: Pupils demonstrate understanding of the lesson.

Step 8: Conclusion

Time: 2 minutes
Teaching Skill: Summarization
Teacher’s Activity: The teacher summarizes the key aspects of beverage crop husbandry, reiterating the importance of proper practices from propagation to record keeping. The teacher gives pupils an assignment to find out the major beverage crop producing states in Nigeria.
Pupils’ Activity: Pupils listen to the summary and copy the assignment.
Learning Point: The lesson is reinforced, and pupils are encouraged to research further.

Lesson Keywords

Husbandry – The care, cultivation, and breeding of crops and animals.
Propagation – The process of breeding specimens of a plant or animal by natural processes from the parent stock.
Cocoa – A tropical tree whose seeds are used to make chocolate and cocoa powder.
Tea – A beverage made from the cured leaves of the tea plant (Camellia sinensis).
Coffee – A beverage made from roasted and ground coffee beans, the seeds of the coffee tree.
Fermentation – A metabolic process that produces chemical changes in organic substrates through the action of enzymes.
Curing – The process of drying and preparing harvested crops for storage or further processing.
Record Keeping – The act of systematically documenting events, activities, and financial transactions.

Differentiation

The teacher will provide additional visual aids and simplified explanations for pupils who may struggle with understanding complex concepts. Advanced learners will be encouraged to lead discussions and research specific aspects of beverage crop processing in more detail.

Note for teachers using this lesson plan

Teachers should ensure they have actual samples of cocoa pods, coffee beans, and tea leaves if possible, as this significantly enhances pupil engagement and understanding. Emphasize the practical aspects of farm record keeping and encourage pupils to think about these crops as potential agribusiness ventures.