Lesson Notes By Weeks and Term v4 - SHS 3
ECONOMIC PRODUCTION OF PIGS AND FISH
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ECONOMIC PRODUCTION OF PIGS AND FISH
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Subject: Agricultural Science
Class: SHS 3
Term: 2nd Term
Week: 5
Grade code: 3.2.1.LI.3
Strand code: 2
Sub-strand code: 2
Content standard code: 3.2.1.CS.1
Indicator code: 3.2.1.LI.3
Theme: FARMING FOR JOBS AND INCOMES
Subtheme: ECONOMIC PRODUCTION OF PIGS AND FISH
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Welcome, students. In our previous lessons, we learned how to select, house, feed, and manage pigs and fish. However, being a successful farmer is not just about raising healthy animals; it's about turning that hard work into profit. Today, we will focus on the crucial steps after the animals are fully grown: how to harvest them, process them to add value, and sell them effectively in the Ghanaian market. This knowledge is the bridge between farming as a hobby and farming as a successful business, creating jobs and income for you and your community.
This lesson is divided into three main parts: Post-production for Pigs, Post-production for Fish, and Marketing & Economics for both. Part A: Post-Production Practices for Pigs Determining Market Readiness: Before harvesting, a farmer must be sure the pig is ready for the market. Key signs include: Age: Usually between 6-8 months. Weight: This depends on the target market. Porker: A young pig of about 40-60 kg live weight, sold for fresh pork. Baconer: A heavier pig of about 80-100 kg live weight, ideal for processing into bacon and other cured products. Breeding Stock: Older boars or sows sold for meat are often called 'cull' animals. Harvesting (Humane Slaughtering Process): Slaughtering must be done hygienically and humanely. Step 1: Lairaging & Antemortem Inspection: Animals are rested for 12-24 hours with access to water (but not food) to reduce stress and improve meat quality. A veterinarian inspects them to ensure they are healthy. Step 2: Stunning: Rendering the animal unconscious before bleeding. This is a humane practice. Common methods include electrical stunning or using a captive bolt pistol. Step 3: Sticking/Bleeding: The carotid artery and jugular vein in the neck are severed to drain blood from the carcass quickly and completely. Step 4: Scalding & Dehairing: The carcass is immersed in hot water (about 60-65°C) for a few minutes to loosen the hair, which is then scraped off. Step 5: Evisceration: The internal organs (viscera) are carefully removed. The organs are inspected by a vet (postmortem inspection) to check for diseases. Step 6: Splitting & Washing: The carcass is split lengthwise into two halves, washed thoroughly with clean water, and prepared for chilling. Processing and Value Addition: Selling a whole pig yields less profit than selling processed parts. This is called value addition. Primary Processing (Cutting): The chilled carcass is cut into large sections called primal cuts. Shoulder: Used for roasts, minced pork. Loin: The most tender part, used for pork chops and loin roasts. Belly: Used for making bacon and 'domedo'. Leg/Ham: Can be sold fresh or cured to make ham. Secondary Processing (Creating New Products): Sausages: Minced pork mixed with spices and stuffed into casings. Bacon: Cured and smoked pork belly. Khebabs/Domedo: Spiced, grilled or fried pork, very popular in Ghana. Smoked Pork: Preserves the meat and adds a desirable flavour. Preservation: To prevent spoilage and extend shelf life: Refrigeration/Freezing: Slows down microbial growth. Essential for fresh pork. Curing: Using salt, sugar, and nitrates to preserve the meat (e.g., for bacon and ham). Smoking: Drying the meat with smoke from burning wood. This imparts flavour and acts as a preservative.
Part B: Post-Production Practices for Fish (Focus on Tilapia/Catfish) Determining Market Readiness: Size & Weight: For tilapia, a table size of 250-500g is common in Ghana. Catfish can be sold at 1kg or more. Age: Typically 6-8 months from fingerling stage. Sampling: The farmer regularly uses a sample net to check the average size of the fish. Harvesting from Ponds: Method 1: Complete Draining: The pond is slowly drained, and fish are collected in a harvest basin at the deep end. This allows for a total harvest. Method 2: Seining/Netting: A large net (seine net) with weights at the bottom and floats at the top is dragged across the pond to gather the fish. This is suitable for partial harvesting without draining the pond completely. Immediate Post-Harvest Handling: Fish spoil very quickly. The cold chain must start immediately. Chilling: Fish are placed in insulated boxes with layers of ice (e.g., one layer of ice, one layer of fish, repeat). This lowers their body temperature and slows down spoilage. Sorting: Fish are sorted by size and species. Damaged or dead fish are removed. Processing and Value Addition: Fresh fish has a short shelf life. Processing adds value and extends it. Primary Processing: Gutting: Removing the internal organs. Scaling: Scraping off the scales (for tilapia). Filleting: Cutting the flesh away from the bone to create boneless fillets. Secondary Processing: Smoking: A very popular method in Ghana using kilns like the Chorkor Smoker or drum smokers. It preserves and adds a unique flavour. Salting/Drying: Salt draws out moisture, preventing bacterial growth. The fish is then sun-dried. This gives us 'koobi' or 'momoni'. Frying: Frying the fish until crisp preserves it for a few days and makes it ready-to-eat. Grilling: Seasoned and grilled tilapia is a high-demand product at restaurants and pubs.
Part C: Marketing and Economics Marketing Channels (Where to Sell): Farm Gate Sales: Selling directly from the farm, often to middlemen or bulk buyers. It's convenient but may fetch a lower price. Wholesale to Middlemen/Market Women: Selling in large quantities to traders who then sell in local markets like Makola or Kasoa Market. Retail Sales: The farmer sells directly to consumers at a market stall or a farm shop. This offers the highest price per unit but requires more time and effort. Supplying Institutions: Selling to hotels, restaurants ("chop bars"), schools, and hospitals. This requires a consistent supply and high quality. Marketing Strategies (How to Sell): Pricing: Live Weight: Price per kilogram (kg) of the live animal (e.g., GH₵ 25/kg for a pig). Dressed Weight: Price per kg of the carcass after slaughter and evisceration. This price is always higher than the live weight price. Per Piece: Common for fish, where price is based on size (small, medium, large). Packaging: Clean and attractive packaging for processed products (e.g., vacuum-sealed pork chops, neatly wrapped smoked fish) can attract more customers and command a higher price. Branding: Creating a farm name and logo can build customer trust and loyalty. Simple Profitability Calculation:
Profit is the money left after all expenses are paid. Formula: Profit = Total Revenue - Total Cost Total Revenue: The total amount of money received from sales. *Calculation:* `(Number of units sold) x (Price per unit)` Total Cost (Cost of Production): All expenses incurred in raising the animal. *Examples:* Cost of piglets/fingerlings, feed, medication, labour, utilities (water/electricity), transportation, processing costs.