Instruction Manual for Agricultural Technologies

1.11 Okra Production

67
1. Land Preparation and Sowing

a) Weeding and leveling

Okra seeds can be sown on the flat beds.

The field must be well leveled after weeding
and plowing by hoe.
If there is danger of animal intruding into the
field, fensing sorrounding the field is required.

b) Sowing

Sow 2 to 3 seeds for each sowing spot about 2

to 3cm deep keeping interval of 30cm and 1m
between intra-row spacing.
Cover the seeds with the soil around.

0.3m

10-15cm
0.5m
0.5mm

68
2. Crop Management

a) Fertilizer application

Apply fertilizer around the plants or along the

planting rows 1 week after germination.
Apply 20g or a pinch of NPK: 15-15-15 for
each plant, then cover with the soil around.

b) Thinning

Remove surplus of plants when their first true

leaf is fully opens.
Leave one plant for each hill.

c) Ridging

Ridge up the soil along the planting rows from

both sides to be 5 to 10cm high after fertilizer
application.
Weeding should be done at the same time.

69
 d) Control of insect and disease

To prevent from disease and insect, spray

chemical on the entire plants once a week.
Any commercial insecticides available can be
used by diluting into 1000 to 2000 times with
water.
Any disease seldom occurs on okra.
Spraying fungicide is not very necessary if no
symptom is observed on the plants.

e) Top dressing

Apply additional fertilizer as top dressing in

the same dose as the initial application when
the first flower is fully open.
Just drop a pinch of NPK:15-15-15 beside
each plant and cover it with soil.

3. Harvesting

a) Time of harvesting

Harvest fruits of okra when their pods grow up

to 8–10cm in the length.
Okra is fast growing crop.
Harvesting time should not be missed,
otherwise the pods become hard with fiber
formation.
For your standard, the only optimum
harvesting time is just 3 to 4 days after
flowering.

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Instruction Manual for Agricultural Technologies

1.12 Melon Production

71
 1. Nursing

a) Preparation of nursery soil

Find a sunny and flat place for location of

nursery, and sieve top soil and mix certain
amount of fertilizer in the soil.
Fertilizer dose;
200g (3 hand grip or 3 tomato tins) of NPK
15-15-15 for 20L (1 bucket) of soil.
.

b) Putting soil into pots

Put the prepared nursery soil into the pots and

place them uniformly on the flat bed.
Water plentifully and wait until water is drained.
Caution;
Cucurbit crops like melon are very sensitive for
transplanting shock.
Unless using pots for nursing, they will be
completely damaged by the shock during
transplanting.

c) Sowing

Prepare seeds and sow 1 seed in each pot.

Softly push the soil with fingers about 1 to 2cm
deep and put a seed.
Cover the seed with fine soil.

72
 d) Covering

After watering gently, cover the pots with any

dry grass to keep moisture in the nursery soil.
.

e) Removal of cover

Remove the cover immediately when the seeds

start sprouting up.
Watering is preferred to be done every morning.

f) Control of insect and disease

To prevent from pest and disease, spray any

commercial insecticide available by diluting with
1000-2000 times of water, that is equivalent to
one and a half (1.5) caps of “Voltic Water” for
16 liters knapsack sprayer filled with water.
Hand sprayer is compact and convenient.

73
g) Optimum time for transplanting

Check out the optimal time for transplanting.

When the seedlings have 2-3 true leaves, it is the
time for transplanting.
In normal, 2 weeks after sowing.

2. Land Preparation

a) Weeding and ridging

Make ridges about 10 to 15cm high and more

than 1m wide by hoe.
Keep the space open between ridges wide
enough to walk.

b) Making planting holes

Make planting holes in 1 row on one side of the

beds keeping distance between planting holes to
be 1.2m.

1.2m

10-15cm
1m 1m
0.8m

74
3. Transplanting

a) Uprooting

Take out seedlings carefully with the soil block

and the complete root system by turning the pot
upside down.

b) Transplanting

Put seedling with the soil block in the planting

hole after sufficiently watering.
Push the adjacent area of soil and the root ball
softly by hand.

c) Fertilizer application

In 3-5 days after transplanting, apply fertilizer

33Kg/10a or a hand grip per plant of NPK
15-15-15 around the plants.
Then cover with the soil around.

75
 4. Crop Management

a) Pruning vines

Select the best 4 vigorous vines including 1

primary vine and 3 secondary vines.
Pinch off all the tertiary vines below the 12th
node.

b) Removal of fruits

Remove all female flowers or fruits below the 12th node.

Set fruits after the 12th node on each vine.
Total number of fruits on each plant should be limited to 3 to 4 fruits only.

Primary vine
Secondary vine
Secondary vine

Pinch fruits
before 12th
node.
Pinch off all the tertiary
vines below 12th node
Pinch secondary vines
leaving 1 primary vine
and 3 secondary vines

76
 c) Training vines

Train vines to the same direction.

When vines grow up to the edge of ridge, draw
back vines not to intrude to furrow.

d) Fruit set

Fruits are produced only on female flowers.

Fruits to be set are on female flowers above the
12th node.
In case of melon, female flowers come at the 1st
node on tertiary vines.
When the vines grow up to the 12th node, stop
pinching tertiary vines for fruit set.
Female flowers can be identified as shown on the
photos below.

Female flower Oval Male flower

e) Topdressing

Apply additional NPK 15-15-15 in the amount of 33kg/10a at maximum when the first fruits set is
observed.
Make ring ditches around the plants and put one hand grip of fertilizer there and cover it with the
soil around.

77
 f) Control of insect and disease

To prevent from disease and insect, spray

chemical on the entire plants once a week.
Any commercial insecticides available can be
used by diluting into 1000 to 2000 times with
water.
Topsin, Thiophanate-methyl, is the most
effective fungicide for melon to control
especially “Stem Gummy Bright”, the most
serious disease on melon.

g) Control of fruit fly

Fruit fly is the most destructive insect for

cucurbit crops especially melon as well as
watermelon.
Once larva intrudes into fruits, there is no way to
control.
It must be controlled thoroughly before larva’s
intrusion by spreading solution of “Furadan”
disolved with soapy water on the surface of each
fruit using a painting brush.

5. Harvesting

a) Time of harvesting

Harvest when the fruits matured.

Fruit is fully matured almost 45 to 55 days after
flowering or 10 to 14 days after net is formed on
the fruit surface in case of net type of melon.

78
 Instruction Manual for Agricultural Technologies

1.13 Mango Transplanting

79
 1. Digging Planting Hole

a) Dimension of hole

Dimension of planting hole is 60cm x 60cm

wide and 60cm deep.

b) Compost application & tube setting

Apply well-decomposed compost, a half of

head-pan, on the bottom of the hole.
A plastic tube cut into 80cm long is to be set
up in the hole for irrigation to the deep part.
The tube should be raised on some stones Tube

placed on the bottom of the hole and a piece of Manure

60cm
tube is to be raised on them to avoid blokage
at the tip of the tube. Stones

60c

2. Transplanting

a) Transplanting

Place a whole seedling in the hole with a

polythene bag and cut off the bag with a knife.
Check the level of the seedlings so that the
grafted part must be above the ground level.

80
 b) Filling hole

Fill back the hole with the soil dug out to be

leveled.

c) Watering

Put water into the tube.

Water is supposed to reach the bottom of the
hole.
Watering must be repeated until the seedling
starts budding on top.

d) Protection

The seedling should be protected from animal

attack if it is threatened.
Surround the seedling with fence.

81
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Instruction Manual for Agricultural Technologies

1.14 Drying and Storing the Harvests

83
1. Why Is It Important to Dry the Harvests?

Most grains contain about 20-25% of water

at the harvests.
The water content easily develops fungal and
is attacked by insects and weevils if they are
stored directly.
Grains have to be dried to the level of 10 to
12% moisture content before storing.

2. Drying Methods

Before threshing, moisture contents of grains must be reduced to 13-15% under the sunlight.
Drying on the concrete floor or tarpaulin is recommended for uniform drying and to avoid
contamination with foreign objects as well.
One sunny day may be enough to dry them.

Concrete floor Tarpaulin Ground

Drying on Concrete floor/tarpaulin on Ground

Evaporation Grains absorb a part of evaporation

: Grain : Stone/foreign object

: Concrete slab/tarpaulin : Ground surface

84
 3. Pretreatment of Dried Grains before Packing and Storing

The grains have to be dried again till 10-12% moisture content, that is to crush a garin in pieces
separately when you bite it by teeth.

a) For food

The grains used for food are to be stelirized under the direct sunlight for 30-60 minutes, covered with
a plastic sheet on top.

White polythene sheet Black polythene sheet

Grain Tarpaulin

b) For seed

The grains for seed stock can be fumigated by using chemical such as “Phostoxin”

Wrap with a piece of cotton rag

Fumigant Wrapped fumigant is put in the

middle of the sack of seed grain.

White polythene sack

Fertilizer sack

85
 c) Storing

Filled sacks have to be stored in the existing granaries.

4. Tip on Grain Storing

Summary of Grain Storing in various conditions at ≦70% of relative humidity

T. ? M. ? 10% 15 20 25
40℃ Insec ts Fungus/Insec ts a tta ck
Fu ngus/Inse cts attac k
30 atta ck In se cts attac k Fungus/Insec ts a ttac k
Fa ll in ge rmination
20 Fall in ger mina tion
Sa fe
10 Fa ll in ge rmination

T.: Temperature M.: Moisture content

Source: East African Agriculture (summarized)

86
 Instruction Manual for Agricultural Technologies

1.15 Compost Making

87
 1. Digging Compost Pits

a) Dimension

Dimension of a pit is 3m x 3m wide and 1m

deep.
Shallower pits tend to dry the materials
easily.

b) Volume of compost

This dimension of a pit can be filled with 4

tons of organic materials that turn into 2.8
tons of compost.
The amount of compost is enough for
applying to 1500m2, 50m x 30m, of field.
It is recommended to dig 3 pits in the same
size for re-piling the materials.
The pits are re-usable.

2. Piling Materials in the Pit

a) Piling

Organic materials: leaf litter, dead grass,

harvest remnants, animal dung, crushed
animal bones, oven ash, scraps, straws, rice
husks, etc.
Large/long materials have to be cut into
30cm or less.
Proportion of “animal dung” should be
25-30% of materials.

88
 b) Stamping

Stamp on the materials while adding well some

water.
Proportion of “animal dung” should be
25-30% of materials.

Stamp on the
c) Repeating alternately materials well

Repeat the above processes alternately until the

pit is filled.
Animal
dung

Organic
materials

d) Fertilizer application

Urea is to be added little by little on each

layer to make 1.8kg in total for one pit in the
dimension of 3m x 3m wide and 1m deep.
At the same time, ash is recommended to add
for PH amendment.

89
 e) Covering surface

After filling up the pit with the materials,

cover the surface firmly to keep moist inside
for smooth decomposition.
Vinyl sheet
Cover the surface with a vinyl sheet, grass,
leaves, soil, etc.

3. Re-piling Compost

Re-piling compost

Re-pile the compost by turning over twice to

2nd & 3rd pits with an interval of 30-45 days
each. 3rd pit

2nd pit

1st pit

4. Compost Application

a) Effects of compost

 To improve the farm soil structure.

→ Need to apply continuously.
 To provide nourishment for crops,
especially minor elements.
 To apply before planting/seeding as
below.

90
 b) Compost application

Apply only well-decomposed compost because

un-rotten one may harm the crops.
Compost is to be applied in 20cm deep under
the ground level.
Compost

c) Dose to be applied

In general, a dose of compost of almost

2kg/1m2 ( 20t/ha) is to be applied.
20cm

Compost

d) Application to mango trees

Compost is to be applied in the planting hole

prior to transplanting the seedling, and
covered with topsoil after the seedling is
placed on the compost in the planting hole. 60cm

60cm

Compost

91
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 Instruction Manual for Agricultural Technologies

1.16 Erosion Check

クリックしてタイトルの挿入
クリックしてアウトラインの挿入

93
 1. What is Soil Erosion?

a) Soil erosion
クリックしてタイトルの挿入
Soil erosion is that topsoil of fields is washed
クリックしてアウトラインの挿入
away mainly by rainwater or blown off by
wind.
An eroded field remained with shallow or no
topsoil causes poor farming practice because
the most soil nutrients are contained in the
topsoil.

b) Normal soil

The topsoil is fertile and good textural soil

for plants, and most of crops grow with
nutrients there.

Hardpan

c) Eroded soil

A heavy rain erodes the topsoil gradually,

and thus the crops do not grow well because
of lost nutrients.
The soil erosion is one of common
constraints of crop production in the area.
It is said that disappearance of woods,
over-cultivation and over-grazing tends to
increase the soil erosion.

94
 2. Erosion Check

a) Terracing

Terracing is to make terraced fields on the slanted land by laying stones or planting live plants along
the contour lines.
The terraces make a slow runoff and thus prevent the soil erosion.
Stoning suits rather in stony steep slopes while planting live plants may be easier in gradual areas.
Formulation of flat terraces will take several years.
The pictures below show examples for each.

Terrace fields by stoning Close view of terraces

Stoning in gentle slope fields

95
b) Alley cropping

Alley cropping is one of the means of terracing by planting live plants.

The cultivated crops are protected from any factors causing erosion by planting in between
live plants such as cajanus.

クリックしてタイトルの挿入
クリックしてアウトラインの挿入

Inter cropping of sorghum in between Model of live plants planting along the
cajanus contour lines
Possible plants:
Vetiver grass, Napiar grass, Cajanus, etc.

96
Chapter 2
Animal Production
 Instruction Manual for Agricultural Technologies

2.1 Pig Rearing

97
1. Construction of Pigpen

a) Structure

Pigpen is to be constructed for intensive rearing

with mud bricks and roofed with wooden poles
and mud or thatch.
The floor and walls would be strengthened with
cement mortar.

b) Dimension and materials of pigpen

Dimension of pigpen is as shown in the picture below.

This is a basic unit for 2 sows and 1 boar in normal combination.
The pen can be modified for farrowing with fitting a protection crate.
Assuming that any local materials such as mud bricks and thatches for roofing are provided by
stakeholders themselves, 7 bags of cement are the only materials that must be purchased from outside
the communities.

1.80m 1.20m
3.00m

2.30m
5.00m

98
 2. Feeding

a) Ingredient and feeding cost

Prepare self-supported feed cans by using local materials available within the communities and
local market.
The formula and the cost involved are as follows.

Cost of Mixing 100kg of Feed (as of December 2009)

Ingredient Quantity (kg or %) Price per kg (GHS) Cost (GHS)
Millet bran 10 0.26 2.6
Millet waste 45 0.2 9.0
Pito mash 35 0.34 11.9
Fish meal 2.6 1.8 4.68
Soybean meal 6.4 1.2 7.68
Oyster shell 0.5 0.12 0.06
Salt 0.5 0.28 0.14
Total cost 36.06
Unit cost per kg 0.36

99
 b) Total feeding cost

In case of 2 sows and 1 boar as a minimum unit for fattening on the assumption that they get matured
for sale in 180 days (6 months), each of them is expected to consume 0.5kg of feed everyday on
average, which costs;
0.5kg × 3 heads × 180 days × GHS 0.36 ＝ GHS 97.20 (as of February 2010).

3. Shipping

a) Shipping

Pigs are expected to be ready for shipping in 6

to 7 months by applying intensive ways of
rearing when they grow at almost 30 to 40kg in
the weight.
Pigs are still growing even after this period, but
it is recommended to ship before the feed
efficiency becomes lower on daily gains.

100
 4. Health Care

a) Health care in pig rearing

The emphasis is on prevention since prevention

is better than care.
The farmers will have to strictly adhere to the
following measures.

b) Sanitation

The pig house should be cleaned daily together

with the immediate surroundings.
A dip of a strong disinfectant should be
provided at the entrance of the piggery to
prevent attendance and visitors from carrying
diseases causing organisms into the piggery.

Dipping shoes in disinfectant

c) Management of piglets

1) Protect the piglets from chilling by 2) Keep the farrowing house warm by covering the
providing the pregnant sow with straw windows of the farowing house with Zana mats
before it farrows. or any appropriate materials during cold
weather.

3) Provide iron injection within the first three 4) Provide creep feed as the piglets grow to
days after farrowing to prevent piglet supplement the breast milk.
anemia.
Alternatively, iron rich red soil could be put
in the pen daily where available.

101
d) Vigilance

Watch out for the following signs of illness and

report to the Agricultural Extension Agent
(AEA) immediately.
1) Loss of appetite
2) Diarrhea
3) Difficulty in breathing
4) Coughing
5) Sore on any part of the body
6) Loss of hair Diarrhea
7) Scratching against the walls
8) Groaning
9) Abortion
10) Still birth
11) Difficult and lengthy parturition
12) Any abnormal behavior

High fever

Abnormal spots Stomachache (Standing on tiptoe)

e) Quarantine sty

A separate pig sty should be built away from the main pig house where sick pigs should be kept in
isolation from the rest of the stock for treatment and to prevent the spread of diseases.

102
Instruction Manual for Agricultural Technologies

2.2 Guinea Fowl Rearing

103
 1. Housing

-Dimension for 1-20 days-old keets: 20 keets/m2.

-Raised and well drained floor
-Switched wall but plastered inside
-Leak-free roof (thatched, mud or iron sheets)
-Hard /firm floor for easily cleaning
-Provide sufficient ventilation but not too much
light
-Protect them from hash weather and predators

2. Rearing System

Semi-intensive is ideal with the guinea fowls

being housed at night, fed and given water in the
morning and forage for their food in the grasses
freely.

3. Feeds & Feedings

a) Feeding habits

Feeding habits:
Scavenging (grains, herbs, worm, insects, etc.)
and therefore have a competitive advantage over
other birds due to feeding habit.
An adult guinea fowl has to be fed about 50g of
grain per day.

104
 b) Available feeds

Available feeds;
-Various greens
-Cereals and legumes
-Pito mash (partially dried)
-Herbal plants
-Kitchen waste
-Spillovers from grinding mills
-Commercially prepared feeds (maize bran, soya
meal, groundnut cake, concentrates, etc.)

c) Classification

Energy feeds (Carbohydrates);

Green weeds and herbs, cereal grains, tubers, rice
bran, etc.

Protein feeds (legumes);

Cowpeas, soya meal, groundnut cake, moringa,
leucaena, fish meal, etc.

Vitamin /minerals;
Vegetables, commercially prepared premixes,
etc.

NB:
Feed with ample amount of water to breeders and
layers on free range for high production.

105
 4. Laying & Incubation

Starts laying at ages of 26-32 weeks with most

laying occurring during the wet season when
feed is abundance.
Incubation takes between 26-28 days.
Do not store eggs for more than 14 days before
incubating and ideal is 1-10 days for higher
hatchability.

5. Breeding of Keets

Brooder hens are most ideal.

Brood on rough platform to prevent straddling
of legs (this can cripple them).
Brood for 4-6weeks before releasing them to
improve survival rate and start vigorous growth.
Feed with high energy and protein diets.

6. Management Practice

-Gender balance of 1 male to at most 3 females, but ideal is 1:1 ratio.

-Feeding of surrogate hens/turkeys with high energy and protein diets and ample water supply
-Provide supplementary feed (grains and commercial feeds)
-Proper storage of eggs before hatching/incubation. (not more than 14 days in store)
-Follow eggs incubation practices;
 Control of external parasites (use of powdery acaricides)
 Cushioning the eggs (old clothing, cotton and spread dry grasses )
 Candling at week 1 and week 3 after incubation
-Avoid smooth platforms
-Provision of high protein and carbohydrates diets
-Appropriate housing (Follow hygienic practices and constructions)
-Cleanliness

106
 7. Health Care

The emphasis is on prevention since prevention

is better than treatment.
Sanitary conditions in housing and appropriate
feeding are the basic way to prevent diseases
and pests.
Common diseases/pests of guinea fowls are:

 Coccidiosis
 Newcastle disease
 Fowl pox
 Infectious bursal disease/Gumboro
 Lice & mites; external parasites

In all cases, always consult your Agricultural Extension Agent (AEA) or District Agricultural Officer -
Veterinary (DAO-vet).

107
108
 Instruction Manual for Agricultural Technologies

2.3 Rabbit Rearing

109
1. General Characteristics

Rabbits grow fast with a feed around the

houses and can breed all year round.
Rabbit meat, therefore, could provide an
alternate source of cheap protein for the family
and side incomes by sales of them.

2. Housing

House for rabbits need not be expensive, but

must be dry, clean, airy and safe from
predators.
A hutch as shown in the photo, for example,
measures 1.0 x 0.6 x 0.4m in minimum for a
doe with her litters or a buck.
The hutch should be netted three sides and be
closed on back side.
The hutch is divided into an exercise and
feeding yard and a sleeping space with a
wooden floor.
In addition, a nesting box, 40 x 25 x 20(H) cm,
with bedding is provided while nursing litters.
The bedding materials have to be soft and clean such as used clothes, dry grass, torn paper, etc.
If the colony is large and the space is limited, any other alternative housing providing the mentioned
criteria can be used.
A vacant room of barn is an example as shown in the cover photo.

110
3. Lifetime of Rabbits

Week
00 Birth (3-10 rabbits in a litter):
A delivered rabbit gets nervous.
Accordingly, keep her quiet several
days.
01 Five days after birth, the hutch
should be cleaned and fresh bedding
should be provided.
02.5 Remain feeding on mother’s milk and
stay in nesting box.
03 Begin to leave the nest. Feed solid food such as cabbage leaves and carrots.
08 Weaning and leave the mother.

(Feeding refers to “5. Feeding” below.)

21-26 Matured and able to breed or ready for slaughter.

4. Breeding

Week
00 Mating
04 They give birth approximately 31
days after mating. Provide a nesting
box, as mentioned in “2. Housing”,
with bedding before birth.
Nursing a litter as above.
12 They can be re-mated (8 weeks after
the birth).
(1) Bucks and does are kept separately but (2) A particular doe has to be moved into buck’s
realize each other, for example, by shed for mating, and after completion of mating
making a partition of wire net in the the doe is moved back to the original house.
housing.
(3) A matured doe can deliver 5-6 times per (4) To avoid excessive inbreeding, a buck should be
year, however, keeping in three times is changed once his daughters are introduced into
recommended. The doe can breed 2 to 3 the breeding flock.
years to the maximum.

111
 5. Feeding

Rabbits are fairly omnivorous and be fed on

Grain with a pinch of salt Water
grain like maize/sorghum roughly milled as
well as greens.
An adult rabbit has to be given 50g of grain
per day in addition to be enough greens,
approximately three times of the grain.
While a young rabbit needs grain 30g/day
during 3 months from the weaning. Greens
They should also be constantly given water
and a pinch of salt.

6. Health Care

Disease/pest prevention is much better than treatment.

Sanitary conditions in housing and appropriate feeding are the basic way to prevent diseases and/or
pests.
Common diseases/pests of rabbit are:

 Conjunctivitis (weepy eye): caused by bacterial/viral infection, allergy to smoke, dust, strong
light, etc.
 Snuffles and cold: caused by bacteria Pasteurella multocida
 Ear mites: an external parasite
 Heat prostration: rabbit is rather sensitive to heat
 Sore hocks: defective housing and wire tip/rough floor causes the hocks

In all cases, always consult your Agricultural Extension Agent (AEA) or District Agricultural Officer -
Veterinary (DAO-vet).

112
Chapter 3
Processing
 3.1 Shea Soap

1. Introduction

In this section, preparation of different kinds of Shea soap is explained.

It is prerequisite to know about preparation of quality Shea kernel and Shea butter as it is not
explained here.
For this, the following manuals issued under a JICA’s project in Northern Region would be good
references:
i) "Manual One (1), Best Practices for Quality Shea Kernel Production", 2007
ii) "Manual Two (2), Best Practices for Quality Shea Butter Production By Small Scale
Processors", 2007.

The followings are vessels used for the preparation of Shea soaps:

Fig-1. Large tin of tomato Fig-2. Small Plastic Bowl

(2200ml) (1250ml; Half of Koko Bowl)

Fig-4. Cup
(about 0.75 liter)
Fig-3. Paint container
(about 5.0 liter)

115
 2. Round Soap

a) Items Needed

For making about one hundred (100) round soaps:

Items Quantity
Palm oil Four (4) tomato tins
Shea butter Four (4) tomato tins
Kaolin powder One (1) small plastic bowl
Caustic soda Nine (9) cups
Water Six (6) paint containers

Gloves As much as needed

Empty large tin of tomato One (1) (see Fig-1)
Big plastic bowl One (1) (see the picture
under the step 5)
Small plastic bowl One (1) (see Fig-2)
Plastic cup One (1) (see Fig-4)

b) Methods

1) Heat both oils 2) Measure two (2) 3) Add half (½) of

(palm oil and shea large tomato tin small plastic bowl
butter) separately to of both oils into a of Kaolin powder
a high temperature big plastic bowl. into the oils.
and then allow the
oils to cool.

5) Pour two (2) cups of 4) Stir the oils and the

6) Stir till it is thickened. dissolve soda water into Kaolin powder to
oil and Kaolin mixture have smooth paste.
and stir.

7) Then use a deep ladle

to cut and roll into balls
on a smooth platform. 8) Air-dry it under shade. 9) Sell it or keep it
for house use.

116
 3. Key Soap

a) Items Needed

For making about 10 bars of key soaps:

Items Quantity
Caustic soda Five (5) cups
Palm kernel oil One (1) tin
Shea butter oil Five (5) cups
Water Five (5) paint containers
Red colour and Perfume 1/2 tea spoon full

Paint container One (1) (see Fig-3)

Big plastic bowl One (1) (see the
picture under the step 3)
Empty large size tin tomato One (1) (see Fig-1)
Plastic cup One (1) (see Fig-4)

b) Methods

1) Heat both oils 2) Measure five (5) cups of 3) Pour oil into a big
separately and Shea butter oil and two (2) plastic bowl.
allow them to cups of palm kernel oil to
cool. get one (1) paint container
of both oils.

5) Stir until it is thickened.

4) Add measured one (1)
paint container full of
the soda solution into
the oil.

6) Add red colour 7) Pour it on to a box

and perfume into frame shown below
the mixture and
stir.

9) Cut it into bars with the

frame shown below. 8) Allow it to solidify
and cool.

10) Package them for

sale.

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 4. OMO Soap

a) Items Needed

For making of OMO soaps (for large preparations):

Items Quantity
Caustic soda Nine (9) cups
Palm kernel oil One (1) tin
Water Six (6) paint containers
Liquid Shea butter One (1) tin
Colour (blue) 1/2 tea spoon full

Paint container One (1) (see Fig-3)

Empty large size tin tomato One (1) (see Fig-1)
Large plastic basin One (1) (see the
picture under the step 4)
Plastic cup One (1) (see Fig-4)
Mortar and sieve As much as needed

b) Methods

1) Heat both oils in 2) Measure one paint 3) Pour the oils into
different containers to a container of both oils a large plastic
high temperature and (Shea butter and palm basin.
cool before. kernel liquid oils).

4) Measure one paint

6) Then add the colour 5) Add the caustic soda to container of
(blue) whilst stirring the measured oils whilst caustic soda.
till it is thickened. stirring.

7) Pour it on to a 8) When it solidifies, cut it

box frame shown into bars with the frame
below. shown below.

9) Dry the bars and

sundry them.

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 12) Pound them in a 10) Then crate the
13) Bag them for sale.
mortar and sieve them blue bars.
with a fine sieve.

11) Sundry the

crated soaps for
the second time.

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120
 3.2 Groundnut Oil

1. Introduction

When you prepare groundnut oil, in order to get maximum benefits at the beginning of harvest, you
need to use Manipita variety and Chinese variety separately.
And as time goes on, you can then have mixture of these two. In fact, the taste of Kurikuri becomes
better if you use Chinese variety.

2. How to Prepare Groundnut Oil

1) First you need to buy 2) Sort out bad nuts. 3) Roast the groundnuts
groundnut seeds from to light brown.
the markets.

4) Remove the coat

(decoat).
6) Grind it into smooth paste.

5) Winnow the coat

away.

7) Knead the paste in a 8) Whilst kneading you

mortar with a pestle, or need to add water 9) Then scoop out oil
in a basin with stirring gradually (3x). leaving the paste.
sticks.

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3. How to Prepare Kurikuri

(*continued from the previous section)

13) Cook the balls till it 12) Then use the scoop 10) Cut the paste into
turns golden brown oil to fry the smooth smaller balls.
balls to extract more oil 11) Roll the balls into
from the ball and get smooth balls on a
cook for eating. rolling board.

14) Remove from fire 15) Cool them and

and air-dry them. package them for sale.

(END)

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