Page 76 - Agriculture Form Two

Agriculture for Secondary Schools

Post-harvest management
Sweet potato tubers are gently cleaned to remove excess soil without washing
to reduce the incidence of moisture-related decay. Cure the potatoes in a warm,
humid environment (26-29°C with 85-90 % humidity) for 1-2 weeks to enhance
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sweetness and extend storage life. Tubers are then graded, ensuring any damage
or disease is discarded. Finally, cured sweet potatoes should be stored in a cool,
dry place (around 13-16°C) with good ventilation, avoiding direct sunlight and
excessive moisture.

Activity 4.4

1. Visit your community and learn about:
(a) Methods of processing sweet potato;
(b) Categorise the methods into traditional and modern ones; and,
(c) Select one method of your choice and use it to process sweet potato.
2. Summarise what you have learnt from this activity in your portfolio.

Exercise 4.2

1. Identify other diseases affecting sweet potato in the crop field besides viral
diseases.
2. Outline key challenges affecting sweet potatoes in the field.
3. Explain how to manage water stress in the sweet potato field.

Marketing

Marketing sweet potatoes can involve several strategies to ensure the produce
and its products reach consumers at optimal conditions and generate profit. The
strategies include:

(i) Identifying target markets by determining potential buyers such as local
markets, restaurants, and food processors.
(ii) Sorting and grading sweet potatoes based on size, shape, and quality to
meet market standards.
(iii) Analysing sweet potato demand by understanding consumer preferences,
market trends, and seasonal demand fluctuations.

68 Student’s Book Form Two

04/10/2024 18:07
Agriculture form 2.indd 68 04/10/2024 18:07
Agriculture form 2.indd 68