Demonstration of how Gari is processed: Introducing Basic 9 Science Students into Entrepreneurial Skills

in Steem Education2 years ago

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Hello their teachers, as part teaching methodology, we should always help the students to develop their talents. That's why we serve as the role models to the students. Some of the students are doctors, nurses, lawyers, bankers, teachers and traders. No all of them will love to be working under somebody or be working in public sector. Others will love to do their own businesses, that's entrepreneur or their own or partnership with a colleague. So, as a good teacher, from time to time inquire their field they will like to be and help them to develop.

That's we have interesting topic like Entrepreneurship in basic 9 Science subject. In this lesson I would like to share with my colleague Science Teachers and everybody around who will love to engage in the process of Gari as their business. In my community, gari is one of the local stapple food for the inhabitant, and because of its easy consumption and preparation, many people love it. It has been one the high demands of students, especially the secondary school students in boarding house. During last two weeks of the lock down, there was shortage of gari in our local market, this led the price to shoot up. I think if we are able to instill in the students who will love to be self entrepreneurs by this time it will really help.

The gari processes require the following: uprooting of cassava, sorting of cassava, peeling, washing, grating, fermentation, pressing, sieving, frying, drying, packaging and storage.

As a science teacher, you are expected to demonstrate this practically with the students so that after this they can carry out the processes on their own.

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Uprooting cassava:
Take the students out into a matured cassava field. Guide to to uproot the cassave, by first demonstrating how we uproot cassavas with students.

Sorting of cassava:
Help the students to separate the big rooted matured cassava from the small rooted cassava. This is to help grinding or grating faster.

peeling of cassava:
Together, support the students by using knife or small cuttlass to peel of the cover to get the white cassava food. In the cause of peeling, let pupils remove all woody parts from the tip and the middle parts.

Washing:
Let students pour the the peeled cassava food into big containers that contain water, and wash them. The water should be cleaned devoid of dirt and bacteria.

Grating:
Guide the students to grate the washed cassava on aluminium perforated plate called "grater." This process can also be grinded mechanically in a machine into paste. But, as you want students to learn, you have to let them use their psychomotor skills.

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Fermentation:
Demontrates with students, how to ferment the grated cassava in sacks, by fetching the cassava paste gradually into the sacks. The packed cassava pastes are left in room temperature for 5 days.

Pressing:
Facilitate the pressing process, by supporting students to lay the packed cassava on about 5cm raised slabs. Let the students pack heavy stones on the packed cassava. The process can also be done by using hydraulic press, squeezed tightly till the water leaves the sacks.

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Sieving:
The press cassava is sieved well using the siever made with the local palm branches, made like baskets. Engage students well in this process. This needs intensive work too. Sieving is done by ferching the pressed cassava onto the the sieve and rubbing the palm vigorously on the cassava paste.

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Frying:
Get students involve in the frying process. This done by putting a large saucepan on fire and pouring sizable quantity of cassava paste in the hot saucepan. Some small paddle made with calabash is used to stir is frequently so that it doesn't get burnt.

Drying:
After frying, the gari is left to dry on sun light, by spreading the gari on clean tapaulin or large rubber.

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Packaging:
The dried gari is baged into polypropylene sacks, rubber bowls and small whitish polythene bags for sales.

Storage:
Gari can be stored in low room temperatures around 25°c when it's not ready for consumption. Always keep the room for storage clean to avoid bacteria infections.

Let's make science practical for easy understanding. These are own ideas and research put together. Some science teachers may also come out with different methods of demonstrations. All images used here are credited. Thanks for your time for reading.