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Agriculture for Secondary Schools

cleaned, the grains are packed in clean sacks, silos, or airtight containers. This
helps to prevent storage pests and mould. Sorghum can also be milled into flour
for various uses. The flour is then packaged in clean bags for selling or storage.

FOR ONLINE READING ONLY

Figure 3.4: Postharvest practices in sorghum

Activity 3.9

Visit your school/nearby sorghum field and participate in carrying out the
following tasks:

1. Threshing and drying activities by following these steps:

(a) Use sticks to beat the harvested sorghum and remove the grains.
(b) Use a thresher if available to simplify your work.

(c) Spread the grains on a raised platform or a mat to dry.

(d) Check if the sorghum is dry, remains clean and is free from moisture.
(e) Summarise the activities in your portfolio for sharing.

2. Sorting, packing and storing sorghum by doing the following:

(a) Removing the damaged grains, dirt and any unwanted materials from the
undamaged, clean sorghum.
(b) Winnowing using a winnowing basket to remove dust and light chaff.

(c) Packing the cleaned grains into strong, clean sacks or plastic bags.

(d) Storing them in a dry place.

Sorghum is sold in local markets, to food processing industries, brewing
companies and animal feed manufacturers. Before selling, its market price
should be checked to ensure a good price. Selling in bulk through farmer groups
or cooperatives can also help in negotiating for better prices.

44 Student’s Book Form Three

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