GRADE 8 Agriculture ANIMAL PRODUCTION – Preparation of animal products Notes

ANIMAL PRODUCTION — Preparation of Animal Products

For learners (age 13) — Kenya

This page explains how common animal products in Kenya are prepared so they are safe and useful. We cover milk, eggs, meat, hides & skins, wool and honey. Read the short steps and safety tips for each product.

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Common animal products

• Milk (cow, goat, camel)
• Eggs (chicken, duck)
• Meat (beef, goat, sheep, poultry)
• Hides and skins (cattle, goat, sheep)
• Wool (sheep)
• Honey (bees)

Milk — how to prepare and keep it safe 🥛

Why? Milk spoils quickly if not handled well. Good handling keeps it safe to drink and helps make yoghurt, ghee and cheese.

1. Clean hands and clean container before milking.
2. Strip and discard the first few squirts to check for mastitis (abnormal milk).
3. Filter milk through a clean cloth to remove dirt and hair.
4. Cool milk quickly — store in a cool place or use ice/chillers. Aim below 4°C if possible.
5. Pasteurize for household use: heat to 63°C for 30 minutes (low pasteurization) or 72°C for 15 seconds (HTST) then cool quickly.
6. Store in clean, covered containers and use within 24–48 hours if not pasteurized and longer if cooled/pasteurized.

Simple yoghurt at home (short): heat milk → cool to hand-warm → add a spoonful of plain yoghurt (starter) → keep warm for 6–8 hours → chill.

Eggs — collection and checks 🥚

• Collect eggs daily and remove dirty ones.
• Do not wash eggs if selling immediately — washing removes natural protective layer. If you must wash, use clean warm water and dry quickly.
• Grade eggs by size and check for cracks. Cracked eggs must be used quickly or discarded.
• Check freshness: put egg in water — fresh sinks, old floats (simple test).
• Store eggs at cool temperatures and use within 2–3 weeks for best quality.

Meat — slaughter and dressing (basic) 🍖

Important: Slaughter must follow humane and local rules. In Kenya, animals are usually taken to licensed slaughterhouses where trained workers handle the process.

1. Ensure the animal is healthy and rested before slaughter.
2. Use humane methods to stun or immobilize the animal.
3. Bleed, skin (or scald and de-feather for poultry), and eviscerate (remove organs) quickly and cleanly.
4. Wash carcass with clean water and inspect for disease or contamination.
5. Chill meat quickly (cold room or ice) to slow bacterial growth.
6. Butchering: cut into marketable pieces and package in clean wrapping.

At home: keep knives and surfaces clean. Cook meat thoroughly before eating.

Hides and skins — basic preservation 🐄

Hides and skins must be preserved fast to avoid rotting. Two common methods:

• Salting: Spread coarse salt over the flesh side, fold and keep in a dry place. Salt draws out moisture and prevents bacteria.
• Drying: Stretch and dry under shade on a raised rack. Avoid direct sun that cracks the hide.

Later these are sent to tanneries for tanning — a process that makes leather strong.

Wool — simple steps 🧶

• Shear sheep carefully — keep wool clean of dung and dirt.
• Skirt wool (remove dirty edges) and wash if needed.
• Dry and store in a cool, dry place to sell or make yarn.

Honey — safe extraction 🍯

• Use protective clothing when harvesting from hives.
• Remove honey combs and uncap cells.
• Use a simple extractor or press to get honey, then filter to remove wax bits.
• Store honey in clean, dry jars; honey lasts long if dry and sealed.

Hygiene and safety — very important ✅

• Wash hands before and after handling products.
• Use clean tools and containers.
• Keep animals healthy with vaccines and proper feed to reduce disease.
• Separate sick animals from the herd.
• Follow local laws: use licensed abattoirs for slaughter and follow market rules for sale.

Simple equipment you might see on a small farm

• Milking bucket with lid, milk filter, thermometer, cooler or ice box
• Egg trays, clean cloths, simple candling lamp (small torch)
• Knives, clean chopping board, hooks for hanging carcass
• Salt and racks for hides, shears for wool
• Bee suit, smoker and extractor for honey

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Quick checklist before selling animal products

1. Is the product clean and free from bad smell?
2. Was it stored at the right temperature?
3. Are containers sealed and labelled?
4. Does it meet local market rules and hygiene standards?

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Sources: Kenyan farming practices and basic food safety rules adapted for school learners. For any commercial activity, follow rules from the Kenya Veterinary Board, KEBS and local county agricultural offices.