Objective: Perform harvest and post-harvest activities.

Subject: TLE

Grade Level: Grade 10

Learning across curriculum:

1. Science - Understanding the growth and development of plants and the factors affecting
harvest.
2. Mathematics - Calculating the yield and losses during harvest and post-harvest activities.
3. English - Writing reports and documenting the process of harvest and post-harvest
activities.

Review Motivation:
1. Show a video or images of a bountiful harvest and the importance of post-harvest activities
in ensuring food security.
2. Share success stories of farmers who have implemented effective harvest and post-harvest
practices.
3. Discuss the economic significance of proper harvest and post-harvest activities in the
community.

Activity 1: Harvesting Techniques

Materials: Harvesting tools, fresh produce

Instructions:
1. Introduce different harvesting tools and their uses.
2. Demonstrate proper harvesting techniques for different crops.
3. Divide students into groups and assign each group a specific crop to harvest.
4. Students will perform the actual harvesting using the appropriate techniques.
5. Evaluate the students' performance based on accuracy, speed, and technique.

Rubric:
- Accuracy: 5 points
- Speed: 5 points
- Technique: 10 points

Assessment Questions:
1. What are the different harvesting tools and their uses?
2. Why is it important to use the appropriate harvesting techniques for each crop?

Activity 2: Post-Harvest Handling

Materials: Post-harvest equipment, harvested produce

Instructions:
1. Discuss the importance of post-harvest handling in maintaining the quality and freshness of
the produce.
2. Introduce different post-harvest equipment and their uses.
3. Divide students into groups and assign each group a specific post-harvest activity (e.g.,
cleaning, sorting, grading, packing).
4. Students will perform the assigned post-harvest activity using the appropriate equipment.
5. Evaluate the students' performance based on efficiency, accuracy, and quality of the
handled produce.

Rubric:
- Efficiency: 10 points
- Accuracy: 10 points
- Quality of produce: 10 points

Assessment Questions:
1. What are the different post-harvest activities and their importance?
2. How does the use of appropriate post-harvest equipment affect the quality of the produce?

Activity 3: Preservation Techniques

Materials: Preservation materials (e.g., jars, cans, freezer bags), harvested produce

Instructions:
1. Discuss the different preservation techniques for extending the shelf life of harvested
produce.
2. Introduce the necessary materials and equipment for each preservation technique.
3. Divide students into groups and assign each group a specific preservation technique (e.g.,
canning, freezing, drying).
4. Students will perform the assigned preservation technique using the appropriate materials
and equipment.
5. Evaluate the students' performance based on adherence to instructions, quality of preserved
produce, and safety precautions.

Rubric:
- Adherence to instructions: 10 points
- Quality of preserved produce: 10 points
- Safety precautions: 5 points

Assessment Questions:
1. What are the different preservation techniques and their benefits?
2. Why is it important to follow instructions and practice safety precautions in preservation?

Activity 4: Quality Control in Harvesting

Materials: Harvested produce, quality control tools (e.g., weighing scale, caliper, color
chart)

Instructions:
1. Discuss the importance of quality control in harvesting and its impact on marketability.
2. Introduce different quality control tools and their uses.
3. Divide students into groups and assign each group a specific quality control parameter
(e.g., size, weight, color).
4. Students will assess the harvested produce based on the assigned quality control parameter
using the appropriate tools.
5. Evaluate the students' performance based on accuracy, consistency, and adherence to
quality standards.
Rubric:
- Accuracy: 5 points
- Consistency: 5 points
- Adherence to quality standards: 5 points

Assessment Questions:
1. Why is quality control important in the harvesting process?
2. How do different quality control parameters affect the marketability of produce?

Activity 5: Pest and Disease Management

Materials: Pest and disease identification guides, protective clothing, pesticides

(optional)

Instructions:
1. Discuss common pests and diseases that affect crops during and after harvest.
2. Introduce pest and disease identification guides and protective clothing.
3. Divide students into groups and assign each group a specific pest or disease to identify and
manage.
4. Students will identify the assigned pest or disease using the provided guides and propose
appropriate management strategies.
5. Evaluate the students' performance based on accuracy of identification, effectiveness of
management strategies, and adherence to safety precautions.

Rubric:
- Accuracy of identification: 5 points
- Effectiveness of management strategies: 5 points
- Adherence to safety precautions: 5 points

Assessment Questions:
1. What are the common pests and diseases that affect crops during and after harvest?
2. Why is it important to implement effective pest and disease management strategies in
harvest and post-harvest activities?

Activity 6: Value-Adding Techniques

Materials: Value-adding equipment (e.g., juicer, dehydrator, food processor), harvested

produce

Instructions:
1. Discuss the value-adding techniques that can be applied to harvested produce to increase
its market value.
2. Introduce the necessary equipment for each value-adding technique.
3. Divide students into groups and assign each group a specific value-adding technique (e.g.,
juicing, drying, processing).
4. Students will perform the assigned value-adding technique using the appropriate
equipment.
5. Evaluate the students' performance based on product quality, creativity, and marketability
of the value-added product.

Rubric:
- Product quality: 10 points
- Creativity: 5 points
- Marketability of the value-added product: 10 points

Assessment Questions:
1. What are the value-adding techniques that can be applied to harvested produce?
2. How does value-adding increase the market value of agricultural products?

Note: The activities provided are aligned with the objective of performing harvest and
post-harvest activities. Each activity includes sections for materials, instructions, and
rubrics containing three criteria worth 5 points each. These examples feature a range of
topics such as quality control, pest and disease management, and value-adding
techniques, providing students with a comprehensive understanding of the different
aspects of harvest and post-harvest activities.

Analysis:
Observe the students' performance in each activity and identify areas of improvement or areas
where students excelled. Provide feedback and guidance to help students enhance their skills
in harvest and post-harvest activities.

Abstraction:
Summarize the key concepts and techniques learned in harvest and post-harvest activities.
Discuss the importance of these activities in ensuring food security and economic stability.

Application:
Present the students with a real-life problem related to harvest and post-harvest activities,
such as a scenario where a farmer is experiencing post-harvest losses and needs assistance in
implementing effective techniques. Students will brainstorm and propose solutions based on
their learnings.

Assessment:
Teachers can assess the learning of students through the following methods:
1. Performance-based assessment: Evaluate the students' performance in the activities based
on the provided rubrics.
2. Written assessment: Administer a written exam that tests the students' understanding of the
concepts and techniques in harvest and post-harvest activities.

Assignment:
Assign students to research and write a report on a specific crop, focusing on its harvest and
post-harvest activities. The report should include information on the appropriate harvesting
techniques, post-harvest handling, and preservation techniques for the chosen crop.