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RICE PRODUCTIONHarvesting and processing rice
This short course was developed in response to a Training NeedsAnalysis that was conducted by the Department of CommunityDevelopment and Skills Training Resource Unit to Provinces in theHighlands, New Guinea Islands and Momase regions. Rice hasbecome a staple food for Papua New Guineans; however, most ofthe rice consumed is imported overseas and costs the countrymillions of kina annually. PNG has the potential to grow our ownrice given, the abundance of land and favourable climaticconditions. This course outlines the basic steps in rice production.There are six modules in this course.
p o box 1097, waiganinational capital districtpapua new guinea.
tel: (675) 323 2633fax: (675) 323 0944
RATIONALE
The development of this short course was sponsored by the ADB-PNGEMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP)and produced by curriculum officers at the SKILLS TRAININGRESOURCES UNIT (STRU)
NOT FOR SALE
AF001vi
OCCUPATIONAL SKILLS DEVELOPMENT
SHORT COURSEFor
Papua New Guinea Non-Formal Sector
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harvesting and processing rice
Table of contents
Page noCONTENTS
Module Cover 1
Competency profile 3
Curriculum guide 4
Appendix 1 5
Appendix 2 5
Appendix 3 5
Appendix 4 6
Appendix 5 6
Appendix 6 6
Appendix 7 7
Instructional notes 7
Module 6:Harvesting andprocessing rice
Module 5:Field management of rice
Module 4:Field planting
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Program: AGRICULTURE AND FISHERIES
Course: RICE PRODUCTION
Module Code: AF001iv
Module title: Harvesting and processing rice
Module 3:Raising seedlings(wet bed)
Module 1:Preparing land
Module 2:Soaking and Incubatingseeds
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A1. Select siteA2. Prepareland forpaddy rice
A3. Prepare landfor upland rice
Competency Profile: Harvesting and processing rice
TaskDuties
A. Preparingland
B1. Soak riceseeds
B. Soaking andIncubatingseeds
B2. Incubatesoakedseeds
C4. Prepareseedlings fortransplanting
C1. Prepareseed bed
C3. Care forseed bed
C. Raisingseedlings(wet bed)
C2- Sow seeds
D1. Identifyplant spacingfor rice
D3. Direct plantrice
D. Field planting D2. Transplantingrice
E1. Identifyand controlweeds
E3. Identify andcontrol diseases
E. Fieldmanagementof rice
E2. Identifyand controlinsect pest
F4. Clean andwinnow rice
F1. Harvestrice
F3. Dry riceF-Harvestingand processingrice
F2. Thresh rice
F5. Store rice F6. Mill rice
Program: AGRICULTURECourse: RICE FARMINGModule code: AF001viModules: Harvesting and processing riceDuration: 4 hours
Content: F1: Harvest rice• Identify maturity of rice• Methods of harvesting rice
F2: Thresh rice• Thresh rice using a whacking frame
F3: Dry rice
• Importance of drying rice
F4: Clean and winnow rice• Manual cleaning of rice using the wind
F5: Store rice• Features of proper storage facilities
F6: Mill rice• Mortar and pestle• Milling machine
Pre-requisite: There are no pre-requisites to this module.
Method: This module should be delivered using the followingMethodologies:• Lecture• Demonstration• Practical activity• Discussion
Instructor: The ideal instructor to deliver this courseshould have a Certificate in Tropical Agriculture or equivalent orMust have gone through Training MethodologiesOr must be an experienced rice farmer
Assessment method: The participant will be assessed using the following assessmentapproaches:• Written/Oral tests• Demonstration of practical tasks through activities• Direct Observation
Assessment condition: All materials and equipments will be provided.Assessment will be conducted in farm environment
REFERENCES: 1) Rice Production (Skills Development series)International Rice Research Institute, PhilippinesWebsite: http://www.irri
2) OISCA Training Centre – Training NotesRabaul, East New Britain ProvincePh: 983 9290
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CURRICULUM GUIDE
APPENDIX 1: Training and Assessment guide
Learning outcomes1.1 Identify the signs of maturity in rice1.2 Harvest rice
Teaching strategy:Learning activities for the trainee must includethe instructor to:• Identify and explain the signs and maturity of
rice.• Explain and demonstrate the two methods of
harvesting rice and state the advantages anddisadvantages of each.
Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) sicklesiii) mature rice field
Assessment criteria:1.1.1 Signs of maturity in rice are identified
correctly1.1.2 Rice is harvested using the methods
specified in the instructional notes of thismodule.
Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical demonstration
APPENDIX 2: Training and Assessment guide
Learning outcomes2.1 Thresh rice using the whacking frame
Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the purpose of threshing rice• Identify and demonstrate the steps in
threshing rice using a whacking frame.
Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) a whacking frameiii) harvested rice
Assessment criteria:2.1.1 Rice is threshed using the whacking frame
Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Demonstration of practical tasks
APPENDIX 3: Training and Assessment guide
Learning outcomes3.1 Dry rice to the required moisture content
Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the reasons for drying rice• Explain the required moisture content of
properly dried rice• Explain and demonstrate the ways for testing
dryness of rice
Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) Matured rice seedsiii) Materials for drying
Assessment criteria:3.1.1 The reasons for drying rice is explained
correctly3.1.2 Rice is dried to the required moisture
content of 14 %.
Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical tasks
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Task F1: Harvest riceSuggested minimum instructional time: 40 minutes
Task F2: Thresh riceSuggested minimum instructional time: 40 minutes
Task F3: Dry riceSuggested minimum instructional time: 40 minutes
APPENDIX 4: Training and Assessment guide
Learning outcomes4.1 Explain and demonstrate a simple way for
cleaning rice
Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the reasons for cleaning rice• Explain and demonstrate the cleaning of rice
using wind energy
Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) dried riceiii) canvas
Assessment criteria:4.1.1 Dried rice is cleaned using wind energy as
specified in the instructional notes of thismodule
Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical demonstration
APPENDIX 5: Training and Assessment guide
Learning outcomes5.1 Identify proper storage of rice
Teaching strategy:Learning activities for the trainee must includethe instructor to:• Explain the importance of proper storage of
rice• Explain the features of a good storage facility
for storing rice• Explain how rice should be stored in a storage
facility.
Assessment condition: Trainee must be givenaccess to:i) information and handouts
Assessment criteria:5.1.1 Features of proper rice storage facility are
identified.
Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions
APPENDIX 6: Training and Assessment guide
Learning outcomes6.1 Identify methods for milling rice
Teaching strategy:Learning activities for the trainee must includethe instructor to:• Identify the different methods of milling• State the advantages and disadvantages of
each method• Explain and demonstrate the milling of rice
using each method.
Assessment condition: Trainee must be givenaccess to:i) information and handoutsii) mortar and pestleiii) rice milling machineiv) dried rice
Assessment criteria:6.1.1 Different methods of milling rice are
identified correctly6.1.2 Milling of rice using each of the methods is
demonstrated correctly.
Assessment method: To demonstrateachievement of the above criteria the trainee willbe given:• oral questions• or written questions• Practical activities
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Task F4: Clean rice (winnowing)Suggested minimum instructional time: 40 minutes
Task F5: Store riceSuggested minimum instructional time: 40 minutes
Task F5: Mill riceSuggested minimum instructional time: 40 minutes
Appendix 7: INSTRUCTIONAL NOTES: Harvestingand processing rice
Introduction:The final step in producing rice is harvesting,threshing, drying, storage, winnowing andmilling. Often farmers assume that the major partof work lies in growing the crop. This is amistaken assumption.The fact is that a large percentage of crops can belost through improper harvesting, threshing,drying, storage and milling.This module describes the traditional or simplemethods of harvesting, storing and processingrice.The final stage of rice production goes throughthe following steps• Harvesting• Threshing• Drying• Winnowing• Storage• And milling
1.0 Harvesting rice
Signs of maturity in rice:The signs that determine when rice is ready to beharvested;• The colour of the grain should be yellow when
ripe• The grains are hard and clear when the husk is
removed• When 85-90 % of the panicles are ripe
Note: the colour of the leaves and stems shouldnot be used as an indicator of the ripeness of thegrains, since many varieties tend to have somegreen stem and leaves even when the grains arefully ripen.Methods of harvesting rice:There are two methods of harvesting rice;• Panicle harvesting• Sickle or knife harvesting
Panicle harvestingTool used: a small straight knifeSteps:1. Lift only the panicle and cut them with a small
straight knife just below the lower mostspikelets.
2. The panicle is retained and added to a bundleuntil it is big enough to be tied up with awisp of straw and let it on the side of thefield.
Advantages of panicle harvesting• The straw remains behind in the field• It is easier to thresh the rice• Easy to transport
Disadvantages of panicle harvesting• It is time consuming• Due to continuous handling, the seeds may fall
off onto the ground
Sickle or knife harvestingTool used: a sickle of knifeSteps:1. Grasp a whole hill of plants
• Hold at a bout 20 cm from ground level• Hold them so that your thumb is facing
towards you
2. Cut the plants and put a handful of plants oncanvas or spread rice straw.• With the sickle on your right hand, cut the
hill in one stroke.• Place the sharp edge of the blade on the
stems from the point where your hand isholding the plants to avoid cutting your lefthand.
• After you have finished cutting one rowmove to the next row.
3. Heap the harvested stem and if the rice is notto be threshed immediately, the harvestedstem will be bundled and stacked.
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• Cover the stack to protect it from the rain.
2.0 Threshing the harvested riceThreshing is the removal of grains from thepanicles.This may be done using many different ways.Method 1: Threshing using a whacking frame.Steps:1. Pile the bundles
• Place on a dry level ground• Arrange stalks – panicles on one side and
the base on the other.2. Lay a mat or canvas on the ground
• The canvas should be large enough toavoid spillage.
3. Set the whacking frame.• Set the frame in the middle of the mat or
canvas• Provide space for movement and handling
of the cut stalk
4. Take a bundle• Hold the stalks near the base for easy
handling• Size of the bundle should be sufficient for
the person to hold
5. Whack the bundle on the frame.• Hold the bundle firmly and in a swaying
motion beat it hard against the frame.• Shake the bundle after whacking to ensure
that the separated grains fall on the canvas.• Threshing is completed when all the grains
are separated from the panicle.• Throw the empty straw on one side
3.0 Drying the riceBefore storage and milling, rice must be driedthoroughly.Reasons for drying:
• To harden the grains so they do not crackwhen milling
• To avoid spoilage during storageSteps1. Lay a canvas on an open space directly under
the sun.• Anchor the edges of the canvas with heavy
objects (stones) to protect the canvas frombeing blown by the wind.
2. Spread the threshed rice on the canvas lightly.
3. Constantly turn the grains for even and slowdrying to prevent cracking.
4. Two (2) or three (3) days of uninterruptedsunshine is sufficient to reduce the requiredmoisture level of 14 %.
5. Testing for dryness.• The simplest way to test for dryness of the
grain is by breaking with your teeth.• Rice which is fully dried will be hard and
snap when broken
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Employment Oriented Skills Development Project - Skills Training Resource Unit
Harvested rice placed on canvas
Threshed rice placed on canvas
4.0 Winnowing (Cleaning the dried rice)Winnowing is the separation of the dried ricegrains from rubbish, empty husk or brokenpanicles before it goes through milling.In small scale rice farming an appropriate methodof cleaning rice is by using wind energy.Steps:1. Spread a canvas on an open area with good
wind contact.2. Put your rice bags in the centre of the canvas.3. Scoop a heap of grain using a bowl or with
both hands and tip or drop the grains to thecanvas.
4. The good grain will fall back onto the canvaswhile the rubbish will be blown away by thewind.
5. StorageThe key to effective grain storage lies in theconstruction of proper storage facilities. A goodstorage facility should be:
• Walled• Well ventilated• Well lit• Dry• Clean• Cool• Rat proof.
After proper drying, threshed rice should bepacked in bags and stored on wooden pallets inthe storage facility. The bags should be stackedso as to allow good air movement to preventspoilage.Do not allow the bags to come in direct contactwith the floor or walls. If there are rats, set up rattraps or use a cat.
5.0 Milling riceMilling can be done using traditional methodslike mortar and pestle;
or using milling machines.The stages in milling using a simple millingmachine includesa) Pre-cleaning – this is where rubbish and
stones are removed.b) Hulling – This is where the husk is removedc) Separation – This is where dust, broken grains,
husk and rubbish is removed from the brownor peeled rice.
d) Whitening /Policing – Removing the bran layerfrom the brown rice to make it white.
Three factors that cause losses in milling in ricea) Broken grains – this occurs due to improper
harvesting and drying.b) Rice damaged by insects, birds and rats in the
field or during storage which leaves the paddywith empty husk.
c) Improper milling due to improper adjustments,maintenance and handling of the millingmachine
Preventing losses in millinga) The rice must be dried properly to prevent
crackingb) Prevent rats, insect and bird damage in the
field and during storagec) Operate the milling machine properly.
Employment Oriented Skills Development Project - Skills Training Resource Unit 9
harvesting and processing rice
Mortal and Pestle
Rice milling machine
p o box 1097, waiganinational capital districtpapua new guinea.
tel: (675) 323 2633fax: (675) 323 0944
The development of this short course wassponsored by the ADB-PNGEMPLOYMENT SKILLS DEVELOPMENTPROJECT (EOSDP) and produced bycurriculum officers at the SKILLSTRAINING RESOURCES UNIT (STRU)