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aply agricultural extension and rural sociology

this unit will equip learners on how to demonstrate understanding of paradigm extension, government procedures, rural sociology and farmers training and visits as per farmers requirements, government objectives and guidelines, community and farmers needs

general agriculture

MAIZE PRODUCTION

1. Land Preparation

  • Site Selection: Choose well-drained, fertile soil with adequate sunlight.
  • Clearing: Remove weeds, stones, and debris from the land.
  • Tillage: Plow the soil to a depth of about 15-20 cm to aerate and mix in organic matter.

2. Planting

  • Seed Selection: Choose high-quality seeds suited to your climate and soil type.
  • Timing: Plant at the beginning of the rainy season for optimal moisture.
  • Spacing: Space the seeds about 20-30 cm apart in rows that are 75-100 cm apart.
  • Planting Depth: Sow seeds at a depth of 5-7 cm, ensuring good soil contact.

3. Crop Management

  • Weeding: Regularly remove weeds to minimize competition for nutrients and water.
  • Fertilization: Apply fertilizers based on soil tests; typically, NPK (nitrogen, phosphorus, potassium) is recommended at planting and during the growing season.
  • Pest and Disease Control: Monitor for pests like corn borers and diseases like maize rust. Use integrated pest management strategies.
  • Irrigation: If rainfall is insufficient, irrigate, especially during flowering and grain filling.

4. Pollination

  • Timing: Maize is wind-pollinated; ensure good spacing and avoid planting different varieties too close together to prevent cross-pollination.

5. Harvesting

  • Timing: Harvest when the kernels are hard and the husks are dry, usually 90-120 days after planting. Signs of readiness include browning husks and moisture content around 20-25%.
  • Method: Use a sickle or combine harvester to cut the maize plants at the base. Handle gently to avoid damage.

6. Post-Harvest Handling

  • Drying: Dry maize in the sun to reduce moisture content to about 13-15% to prevent spoilage.
  • Storage: Store in a cool, dry place in airtight containers to protect against pests and moisture.

7. Market Preparation

  • Clean and package maize for sale, ensuring it meets local or export quality standards.

 

general agriculture

CASSAVA PRODUCTION

1. Land Preparation

  • Site Selection: Choose well-drained, fertile soil with good sunlight.
  • Clearing: Remove weeds, stones, and debris from the land.
  • Tillage: Plow the soil to a depth of about 30 cm to aerate and mix in organic matter.

2. Planting

  • Seed Selection: Use healthy, disease-free cuttings from mature cassava plants (about 20-30 cm long).
  • Timing: Plant during the rainy season to ensure adequate moisture.
  • Spacing: Space the cuttings about 1 meter apart in rows that are also 1 meter apart.
  • Planting Depth: Plant the cuttings at a depth of 5-10 cm, ensuring that at least one node is buried in the soil.

3. Crop Management

  • Weeding: Regularly remove weeds to reduce competition for nutrients and water.
  • Fertilization: Apply fertilizers based on soil tests. Typically, a balanced NPK (nitrogen, phosphorus, potassium) fertilizer is recommended.
  • Pest and Disease Control: Monitor for pests like cassava mealybugs and diseases like cassava mosaic disease. Use integrated pest management strategies.
  • Watering: Irrigate during dry spells, especially in the early growth stages.

4. Harvesting

  • Timing: Cassava can be harvested 6-12 months after planting, depending on the variety. Signs of readiness include yellowing leaves and stem dieback.
  • Method: Use a spade or fork to carefully lift the roots from the ground to avoid damage.
  • Post-Harvest Handling: Remove any soil and debris, and handle the roots gently to prevent bruising.

5. Storage and Processing

  • Storage: Store cassava roots in a cool, dry place. Fresh roots have a short shelf life and should be processed within a few days to prevent spoilage.
  • Processing: Cassava can be boiled, dried, or fermented, depending on the intended use (e.g., flour, chips, or tapioca).

6. Market Preparation

  • Clean and package the cassava roots for sale in local or export markets, ensuring they meet quality standards.