Grade 7 Agriculture ANIMAL PRODUCTION โ Preparation of animal products Notes
ANIMAL PRODUCTION โ Preparation of animal products
These short notes explain how farmers and traders in Kenya prepare animal products so they are safe, last longer and earn good prices. The language is simple for students aged 12.
Common animal products in Kenya
- ๐ฅ Milk โ from cows, goats and camels (often sold to cooling plants or made into amasi/ghee)
- ๐ฅ Eggs โ from chickens and ducks
- ๐ฅฉ Meat โ beef, goat, sheep and poultry
- ๐ Fish โ from lakes (e.g., Lake Victoria), rivers and fish farms
- ๐ฏ Honey and beeswax โ collected by beekeepers
- ๐งพ Hides and skins โ from slaughtered animals for leather
- ๐ Wool and mohair โ from sheep and goats
Why good preparation matters
- Protects people's health โ prevents sickness from germs.
- Makes products last longer โ less waste.
- Gets better prices โ buyers trust clean, well-prepared goods.
- Meets market and government rules โ e.g., safe milk and meat handling.
Basic hygiene and safety (easy rules)
- Wash hands with clean water and soap before handling products. ๐งผ
- Use clean, dry containers and tools. Rinse with clean water. ๐ฟ
- Keep animals healthy โ vaccinate and deworm as advised by a vet. ๐
- Protect food from flies, dust and animals โ cover with a clean cloth. ๐๐ซ
- Wear protective clothes: apron, gumboots and gloves if possible. ๐๐ฅผ
- Sell or store products quickly โ avoid leaving raw products in the sun. โ๏ธโก๏ธโ
Steps for preparing important products
Milk (steps)
- Clean the udder before milking and use clean hands or clean milking cups.
- Collect milk into clean, covered containers.
- Filter milk through clean cloth to remove dirt.
- Cool milk quickly (in a cool room, over ice or to a milk cooling tank at the dairy).
- Deliver to a cooling plant or process into amasi, yoghurt or ghee if no cooling is available.
Eggs
- Collect eggs carefully so shells do not crack.
- Put eggs pointy end down in clean trays. Do not wash unless very dirty (washing can remove protective coating).
- Grade eggs by size and quality. Pack in clean cartons.
- Store in a cool place and sell quickly for best quality.
Meat (basic steps โ follow abattoir rules)
- Only slaughter in approved places (abattoirs) where possible. This is safer and cleaner.
- Bleed, skin/flay and eviscerate (remove guts) correctly to avoid contamination.
- Wash carcass with clean water. Cool or chill quickly.
- Keep meat covered and sell or cook within safe time or freeze if possible.
Fish
- Kill and clean fish promptly after catch.
- Preserve by smoking, drying or salting if no refrigeration. Lake Victoria fish are often smoked or sun-dried.
- Store in cool boxes or ice during transport to market.
Honey
- Harvest honey carefully to avoid wax and bee parts mixing with honey.
- Filter the honey to remove wax pieces, then allow to settle before bottling.
- Use clean, dry jars and label with date and source (useful at market).
Hides and skins
- Remove skin carefully after slaughter. Keep it clean and wet.
- Preserve by salting or drying. Salting helps prevent rotting before sending to tannery.
Wool and mohair
- Shear animals carefully and collect fibres cleanly.
- Sort (class) by quality, remove dirt and vegetation, then pack dry for sale.
Common preservation methods used in Kenya
- Cooling / refrigeration โ best for milk and meat when available.
- Smoking โ used for fish and some meats (gives flavour and keeps food longer).
- Drying and salting โ used for fish, meat and hides.
- Fermentation โ making amasi, mursik (traditional fermented milk) and yoghurt.
- Clarifying butter to ghee โ removes water and makes it last longer.
Simple visual: Milk processing (small farm)
Cow ๐
Milking
Milking
Filter โ๏ธโก๏ธ
Cool โ๏ธ
Pack ๐ฅ
Sell / Process ๐ช
Quick tips for small farmers and students
- Keep simple records: how much you produce, when and where you sold it.
- Join a farmer group or co-operative โ helps get better prices and access to cooling plants.
- Talk to your local veterinary officer or agriculture extension worker for advice.
- Always protect water sources from animal waste to stop pollution.
Short revision questions
- Why should milk be cooled quickly after milking?
- Name two preservation methods used for fish around Lake Victoria.
- Give one reason why hides are salted after removal from the animal.
Teacher's note: Emphasise hygiene and local examples (nearby markets, cooling plants, traditional products like amasi). Encourage students to visit a local farm, abattoir or honey farmer under adult supervision to see steps in real life.
End of notes โ prepared for Kenyan learners (age 12).