3.2 Product Processing and Value Addition

• The meaning and importance of value addition
• Processing produce of plant origin
• Processing produce of animal origin
• Packaging and branding
• Innovative value-addition equipment
• Ethical issues in processing and value addition

• suggest methods of value addition for selected agricultural produce
• carry out processing of agricultural produce of plant origin
• carry out processing of agricultural produce of animal origin
• carry out home-based packaging and branding of processed agricultural products
• design innovative value-addition equipment for agricultural produce
• appraise ethical issues in the processing and value-addition processes

“How does value addition enhance nutrition and food security?”

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1. Value addition and processing produce
   40 min · 1 practice tasks · quiz
   Turning raw farm produce into more valuable products through processing, why it matters for nutrition, food security and income, and how plant and animal produce are processed.
2. Packaging, branding, and the ethics of processing
   40 min · 1 practice tasks · quiz
   Presenting processed products through packaging and branding, designing simple value-addition equipment, and the vital ethical duties of hygiene and honesty in handling food.
3. Food hygiene in processing
   40 min · 1 practice tasks · quiz
   The five hygiene jobs on a processing line - hands, water, tools, room and healthy people - so jam, yoghurt and dried food do not carry germs.
4. Handling and processing milk
   40 min · 1 practice tasks · quiz
   Clean milk from a healthy cow through straining, cooling and heating, so it can become yoghurt, mala or packed milk instead of a sour bucket.
5. Making yoghurt
   40 min · 1 practice tasks · quiz
   A school-farm batch of yoghurt: strain, heat, cool, add a live starter, incubate, chill and pack in labelled cups.
6. Butter, ghee and fermented milk
   40 min · 1 practice tasks · quiz
   Turning cream into butter and ghee, and milk into mala or mursik, so one cow supports several longer-lasting products.
7. Processing meat
   40 min · 1 practice tasks · quiz
   Hygiene at slaughter, then drying, smoking, salting or making sausages so meat lasts longer than a few hours in the heat.
8. Processing fish
   40 min · 1 practice tasks · quiz
   Drying omena on raised nets, smoking or salting larger fish, and packing dry so lake and coast catch can travel inland.
9. Packing honey
   40 min · 1 practice tasks · quiz
   From surplus capped comb to a strained, settled, labelled jar - without boiling the honey or emptying the hive.
10. Hides, skins and eggs
    40 min · 1 practice tasks · quiz
    Adding value to hides and skins by drying and tanning, and to eggs by cleaning, grading and packing - without washing eggs into spoilage.
11. Drying vegetables
    40 min · 1 practice tasks · quiz
    Turning a sukuma or tomato glut into packed dried pieces: wash, slice thin, dry on a clean rack or solar drier, pack only when dry.
12. Tomato sauce from surplus
    40 min · 1 practice tasks · quiz
    Cooking surplus tomatoes into a hygienic sauce or ketchup, bottled hot in sterilised jars, instead of watching a glut rot.
13. Making fruit jam
    40 min · 1 practice tasks · quiz
    Cooking ripe mango, pineapple or pawpaw with sugar until it sets, then filling sterilised jars - classic school-farm value addition.
14. Making fruit juice
    40 min · 1 practice tasks · quiz
    Extracting, straining and packing mango, passion or orange juice, and knowing that unheated juice is a same-day drink.
15. Milling cereals into flour
    40 min · 1 practice tasks · quiz
    Drying, cleaning and milling maize, millet or sorghum into packed flour and uji blends, never milling mouldy grain.
16. Crisps, chips and nut butter
    40 min · 1 practice tasks · quiz
    Frying potato or cassava crisps, and grinding roasted groundnuts into peanut butter, as tuber and nut value addition.
17. Home-based packaging practice
    40 min · 1 practice tasks · quiz
    Putting school jam, yoghurt, flour or honey into clean, food-safe containers that protect the product, at a cost a small producer can pay.
18. Branding a school-farm product
    40 min · 1 practice tasks · quiz
    Giving one school product a name and an honest label so buyers can find it again, without fake KEBS marks or false dates.
19. Designing value-addition equipment
    40 min · 1 practice tasks · quiz
    Sketching and justifying a solar drier, fruit press, grinder stand or bag sealer a small producer could actually build from local materials.
20. Ethics, standards and Kenya examples
    40 min · 1 practice tasks · quiz
    Appraising hygiene, honest labels, KEBS and public health through Brookside, farmer groups and a school-farm stall.