Page 145 - Agriculture_Form_3

Agriculture for Secondary Schools

In some cases, especially with long-duration varieties that mature gradually,
harvesting is done by hand-picking of only the dry mature pods. This selective
method allows the plant to continue flowering and producing more pods. Several
harvests may be made from the same plant over time. While this method may
increase total yield, it requires more labour and close monitoring of the crop.
FOR ONLINE READING ONLY
Figures 8.10 (a) and (b) illustrate harvesting of green and dry pigeon peas,
respectively.

a b

Figure 8.10: Harvesting of pigeon peas

Postharvest management of pigeon peas
Postharvest handling should aim to preserve the quality and cleanliness of the pea
produce. Fresh green peas must be picked with clean hands, collected in clean
containers, and kept under cool conditions or in shaded areas to prevent spoilage.
It is important to sell them quickly to maintain freshness. For dry peas, ensure
the pods are fully dried before threshing to prevent spoilage and reduce the risk
of mould. Threshing should be done gently to avoid damaging the seeds. After
threshing, clean the seeds to remove damaged ones, stones, and other debris.
Final drying should reduce the seed moisture content to about 12% to ensure safe
storage.

Dried peas should be stored in clean, dry, air-tight containers or sacks. To reduce
the risk of bruchid attacks, use recommended organic dried-leaf pesticides such
as neem leaves. Regular inspection of stored seeds is essential to detect any signs
of insect damage or spoilage. Proper postharvest management helps maintain
seed quality, extends shelf life, and ensures the crop remains suitable for use or
sale.

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