Lesson Notes By Weeks and Term v4 - SHS 2
PRINCIPLES OF AGRICULTURE IN FOOD PRODUCTION
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PRINCIPLES OF AGRICULTURE IN FOOD PRODUCTION
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Subject: Agriculture
Class: SHS 2
Term: 1st Term
Week: 17
Grade code: 2.3.1.LI.1
Strand code: 3
Sub-strand code: 1
Content standard code: 2.3.1.CS.1
Indicator code: 2.3.1.LI.1
Theme: FOOD PRODUCTION AND NATURAL RESOURCE CONSERVATION
Subtheme: PRINCIPLES OF AGRICULTURE IN FOOD PRODUCTION
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This lesson focuses on the practical application of agricultural principles in crop production. We will move beyond theory to understand the step-by-step technologies and techniques required to successfully cultivate a crop from land preparation to post-harvest handling. Understanding these techniques is crucial for every Ghanaian student, as it forms the basis of our nation's food security, provides opportunities for employment and entrepreneurship (e.g., backyard gardening, commercial farming), and helps us appreciate the hard work that goes into producing the food we eat daily, from the maize for our *banku* to the cocoa for our chocolate.
The process of cultivating crops is a science and an art. It involves a series of carefully planned activities known as agronomic practices or cultivation techniques. We will explore these practices in the logical order they are performed on a farm.
We will use three common Ghanaian crops as our primary examples throughout this section: Arable Crop: Maize (*Zea mays*) Vegetable Crop: Tomato (*Solanum lycopersicum*) Cash Crop: Cocoa (*Theobroma cacao*) Stage 1: Crop and Site Selection
Before any work begins, a farmer must make two critical decisions. Crop Selection: This depends on: Climate and Soil: Is the rainfall, temperature, and soil type suitable for the crop? (e.g., Cocoa thrives in the forest belt, while maize is more versatile). Market Demand: Is there a market for the crop? Will people buy it? Economic Value: Is it profitable? Farmer's Objective: Is it for home consumption (subsistence) or for sale (commercial)? Site Selection: Choosing the right piece of land. Key factors include: Topography: Gently sloping or flat land is ideal to prevent soil erosion. Soil Type: A deep, well-drained loamy soil is excellent for most crops. Water Availability: Proximity to a reliable water source is vital, especially for vegetables. Accessibility: The farm should be accessible for transporting inputs (like fertilizer) and harvested produce. Stage 2: Land Preparation
This involves preparing the soil to create a suitable environment for seeds or seedlings to grow. Clearing/Brushing: Removing existing vegetation (weeds, shrubs, trees). This can be done manually (with a cutlass) or mechanically (with a bulldozer for large farms). Ploughing: The first and deepest tillage operation. It breaks up and turns over the soil. Purpose: Loosens compacted soil, buries weeds and crop residue, improves aeration and water infiltration. Tools: Hoe/mattock (small scale), animal-drawn plough, tractor-drawn plough (mouldboard or disc plough). Harrowing: The second tillage operation. It breaks the large soil clods left after ploughing into a finer tilth. Purpose: Creates a smooth, fine seedbed for good seed-soil contact. Tools: Rake (small scale), tractor-drawn harrow (disc or spike-tooth harrow). Ridging/Bed Making: Ridges: Long, raised mounds of soil. Common for crops like yam, cassava, and maize. They help in drainage and root development. Beds: Flat, raised platforms of soil. Ideal for vegetables like tomatoes, peppers, and cabbage, as they allow for intensive management and efficient water use. Tools: Hoe, ridger attachment on a tractor. Stage 3: Planting