• a) Suggest methods of value addition for selected crop produce.
• b) Carry out processing of selected crop produce.
• c) Carry out home-based packaging and branding of processed crop products.
• d) Appraise ethical issues in processing and value-addition processes.

Why: Longer shelf life, easy sale in small packs.

1. Materials/equipment: clean maize, sieve, hammer mill or small hand mill, large tray, airtight packets/jerry sacks.
2. Steps:
   1. Sort: remove stones, discoloured/cobs and foreign matter.
   2. Dry: if damp, sun-dry the grains until dry to touch to avoid mould.
   3. Mill: grind to required texture using a mill; sieve to get uniform flour.
   4. Pack: cool the flour then pack in clean airtight bags; label with date and weight.
3. Hygiene/safety: keep equipment clean, avoid damp places (mould risk). Store off the floor.
4. Storage: keep in cool, dry place; use within recommended period (label with packing date).

Why: Reduces post-harvest losses and supplies households out of season.

1. Materials/equipment: ripe tomatoes, knife, stove, pot, sieve/strainer, clean jars or bottles, ladle.
2. Steps:
   1. Wash tomatoes well and remove bruised parts.
   2. Chop and cook until soft; crush and strain to remove skins and seeds for smooth paste.
   3. Cook the strained pulp until thick. Add a little salt and a dash of vinegar/lemon if needed to improve shelf life.
   4. Sterilise jars by washing with hot soapy water and rinsing; fill jars while paste is hot (hot-fill) and seal.
   5. Label with date and storage instructions (refrigerate after opening).
3. Hygiene/safety: adult supervision when cooking and hot-filling. Use clean utensils and hands.
4. Note: For longer commercial shelf life follow food safety and preservation guidelines and local regulations.

Why: Adds value to surplus fruit and provides snack product for school markets.

1. Materials/equipment: ripe but firm mangoes, knife, tray, clean cloth, solar dryer or clean drying racks, airtight packs.
2. Steps:
   1. Wash and peel mangoes; slice thinly and evenly.
   2. Pre-treat slices (optional) with lemon solution to reduce browning.
   3. Arrange slices on tray or solar dryer; cover with fine netting to keep insects away.
   4. Dry until leathery and not sticky (sun-drying takes several days; a solar dryer is better and cleaner).
   5. Cool and pack in airtight pouches or jars with a desiccant if available.
3. Hygiene/safety: protect from flies/dust; use a solar dryer if possible to improve quality.

Why: High value snack; good small business around schools and markets.

1. Materials/equipment: potatoes, knife/peeler, oil for frying, frying pan/pot, paper towels, salt, storage bags.
2. Steps:
   1. Wash and peel potatoes; slice thinly and rinse to remove starch.
   2. Dry slices on a clean cloth or paper towel.
   3. Fry in hot oil until crisp (adult supervision). Drain on paper towel, sprinkle salt or spices.
   4. Cool completely and pack in resealable bags or airtight jars.
3. Hygiene/safety: hot oil is dangerous — always have adult supervision and avoid overcrowding the pan.
4. Note: consider baking as a lower-risk alternative (requires oven).

Why: Easy to produce, long shelf life when stored properly, local demand for spreads.

1. Materials/equipment: shelled groundnuts, pan or oven for roasting, grinder/blender, salt, jars.
2. Steps:
   1. Sort and wash groundnuts; dry.
   2. Roast evenly until golden and aromatic; cool.
   3. Grind to paste, add small salt or sugar to taste; blend until smooth.
   4. Pack in clean sterilised jars and label with ingredients and date.
3. Hygiene/safety: ensure no mouldy or aflatoxin‑contaminated nuts are used (important for safety).

• Encourage using local raw materials and small local suppliers for packaging.
• Remind learners about local rules — county food hygiene rules, and relevant standards (e.g., Kenya Bureau of Standards guidance) when scaling up.
• Focus on safe, low-cost methods (solar drying, roasting, simple milling) suited to rural and peri‑urban learners.