Departments› Horticulture› Module I› Production Of Vegetable Crops In Protected Environment› Ch 5: Undertake Value Addition Processes
Horticulture  ·  Level 6
Production Of Vegetable Crops In Protected Environment
Chapter 5: Undertake Value Addition Processes
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⚑ What you will be able to do

By the end of this chapter, you will be able to:

  • Follow workplace safety policies to keep yourself and others safe while working.
  • Assemble all the necessary tools, equipment, and materials correctly for your tasks.
  • Sort and grade vegetable crops accurately to meet different market product types.
  • Clean vegetable produce properly, adjusting your methods based on the type of crop.
  • Perform basic vegetable processing that meets market requirements.
  • Maintain tools and equipment carefully according to the manufacturer's instructions.
  • Document farm activity costs accurately, following workplace policies.
  • Dispose of waste responsibly, following EMCA 2015 environmental regulations.
  • Explain new trends in value addition using the latest technology developments.

These skills will help you add real value to vegetable crops, making your work more profitable and sustainable in the growing agricultural industry.

Compiled by: Ann Muriuki

Chapter Practical Activities

Practical 1: Inspect and Assess Vegetable Crop Health in a Protected Environment

Horticulture · Level 6
Production Of Vegetable Crops In Protected Environment
PRACTICAL ASSESSMENT
TIME: 4 HOURS
⬇ PDFCandidate Instructions (Candidate Tool)

Type: Individual

INSTRUCTIONS TO CANDIDATE:
1.  You are required to perform the following task:
i.  Inspect and assess the health condition of 10 tomato plants grown in a protected environment and orally report any pest, disease, or nutrient deficiency symptoms observed.
2.  You have been provided with the following resources for the practical task:
Tools & EquipmentMaterials
Hand lens (10x magnification)Dust coat
Clipboard with inspection checklistSafety boots
PenHand gloves
Sample collection bagsFace mask
Spray bottle with clean water
⬇ PDFResources Required (Cutting List)
S/NItemQuantity
1Dust coat1 Pc per Candidate
2Safety boots1 Pair per Candidate
3Hand gloves1 Pair per Candidate
4Face mask1 Pc per Candidate
5Hand lens (10x magnification)1 Pc per Candidate
6Clipboard with inspection checklist1 Pc per Candidate
7Pen1 Pc per Candidate
8Sample collection bags (plastic)5 Pcs per Candidate
9Spray bottle with clean water1 Pc per Candidate
10Vegetable crop plants in protected environment (e.g. tomato plants)10 Plants per Candidate
⬇ PDFAssessor Guide
Items to be EvaluatedMarks AvailableMarks ObtainedComments
TASK 1: Preparation and PPE
Wears dust coat
(Award 1 mark if worn correctly)		1
Wears safety boots
(Award 1 mark if worn correctly)		1
Wears hand gloves
(Award 1 mark if worn correctly)		1
Wears face mask
(Award 1 mark if worn correctly)		1
Sub-Total4
TASK 2: Inspection Process
Selects 10 tomato plants for inspection
(Award 1 mark for selecting correct number)		1
Uses hand lens to examine leaves, stems, and fruits
(Award 1 mark for using lens properly, 1 mark for thorough examination)		2
Identifies and notes signs of pests (e.g. aphids, whiteflies)
(Award 1 mark per correct pest identification, up to 3 marks)		3
Identifies and notes signs of diseases (e.g. blight, powdery mildew)
(Award 1 mark per correct disease identification, up to 3 marks)		3
Identifies and notes nutrient deficiency symptoms (e.g. yellowing, necrosis)
(Award 1 mark per correct symptom identification, up to 3 marks)		3
Collects sample leaves or fruits showing symptoms carefully into sample bags
(Award 2 marks for proper sample collection and handling)		2
Uses spray bottle to gently clean leaves if needed for better examination
(Award 1 mark for appropriate use)		1
Records findings clearly on the inspection checklist
(Award 2 marks for clear, legible, and complete notes)		2
Sub-Total17
TASK 3: Oral Reporting
Presents oral report clearly to assessor or farm manager
(Award 3 marks for clear and confident oral communication)		3
Accurately describes pest, disease, and deficiency findings
(Award 4 marks for correct and complete oral assessment)		4
Suggests appropriate control or management measures
(Award 4 marks for relevant recommendations)		4
Sub-Total11
PRODUCT CHECKLIST
Inspection checklist fully and accurately completed with all observations
(Award up to 5 marks for completeness and accuracy)		5
Samples collected are appropriate and properly handled
(Award up to 3 marks for correct sampling and handling)		3
Oral report matches recorded findings and is coherent
(Award up to 4 marks for alignment and coherence)		4
Sub-Total12
GRAND TOTAL44
ASSESSMENT OUTCOME:   ☐ Competent    ☐ Not Yet Competent (competent if at least 50%)

Practical 2: Perform Post-Harvest Handling of Vegetables for Market

Horticulture · Level 6
Production Of Vegetable Crops In Protected Environment
PRACTICAL ASSESSMENT
TIME: 4 HOURS
⬇ PDFCandidate Instructions (Candidate Tool)

Type: Individual

INSTRUCTIONS TO CANDIDATE:
1.  You are required to perform the following task:
i.  Perform post-harvest handling of 5 kg of fresh leafy vegetables including cleaning, sorting, packaging in plastic crates (50L), and labeling as per food safety standards.
2.  You have been provided with the following resources for the practical task:
Tools & EquipmentMaterials
Sharp knifePlastic crates (50L capacity)
Cutting boardClean water
Labels and markersFood grade disinfectant solution
Clean towels or cloths
⬇ PDFResources Required (Cutting List)
S/NItemQuantity
1Dust coat1 Pc per Candidate
2Safety boots1 Pair per Candidate
3Hand gloves1 Pair per Candidate
4Face mask1 Pc per Candidate
5Plastic crates (50L capacity)5 Crates per Candidate
6Clean water container (20L)1 Pc per Candidate
7Clean water for washing vegetables10 Litres per Candidate
8Food grade disinfectant solution (e.g. chlorine-based)500 ml per Candidate
9Clean towels or cloths3 Pcs per Candidate
10Sharp knife1 Pc per Candidate
11Cutting board1 Pc per Candidate
12Labels and markers1 Set per Candidate
⬇ PDFAssessor Guide
Items to be EvaluatedMarks AvailableMarks ObtainedComments
TASK 1: Safety and Preparation
Candidate wears all required PPE (dust coat, safety boots, hand gloves, face mask)
(Award 1 mark each PPE worn)		4
Candidate assembles all required tools and materials before starting
(Award 2 marks for readiness and organization)		2
Sub-Total6
TASK 2: Cleaning and Sorting
Candidate inspects vegetables and removes damaged or spoiled parts
(Award 3 marks for thorough sorting)		3
Candidate washes vegetables gently using clean water and disinfectant solution
(Award 4 marks for proper washing and use of disinfectant)		4
Candidate drains and air dries vegetables using clean towels without contamination
(Award 3 marks for proper drying technique)		3
Sub-Total10
TASK 3: Packaging and Labeling
Candidate arranges vegetables neatly in clean plastic crates without overcrowding
(Award 4 marks for neat and appropriate packing)		4
Candidate labels crates correctly with product name, date, and origin
(Award 3 marks for clear and accurate labeling)		3
Candidate handles vegetables carefully to avoid damage during packaging
(Award 3 marks for careful handling)		3
Sub-Total10
TASK 4: Cleaning Up
Candidate cleans and disinfects tools used (knife, cutting board)
(Award 2 marks for proper cleaning and disinfection)		2
Candidate disposes of vegetable waste in designated area
(Award 2 marks for proper waste disposal)		2
Candidate stores tools and materials properly after use
(Award 2 marks for proper storage)		2
Sub-Total6
PRODUCT CHECKLIST
Vegetables are clean, free from damage, and sorted properly
(Award 5 marks for quality and condition of vegetables)		5
Packaging crates are clean, not overcrowded and vegetables are well arranged
(Award 5 marks for proper packaging)		5
Labels are clear, accurate, and correctly placed on crates
(Award 4 marks for labeling)		4
Overall compliance with food safety and hygiene standards
(Award 6 marks for adherence to food safety protocols)		6
Sub-Total20
GRAND TOTAL52
ASSESSMENT OUTCOME:   ☐ Competent    ☐ Not Yet Competent (competent if at least 50%)
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🔒Identify and Source Raw Materials for Vegetable Crop Value AdditionPractical 3
🔒Demonstrate Proper Storage Techniques for VegetablesPractical 4
🔒Dry vegetables for preservation using solar drying methodPractical 5
🔒Blanching of Vegetables for Value AdditionPractical 6
🔒Can vegetables for extended shelf lifePractical 7
🔒Freezing Vegetables to Maintain FreshnessPractical 8
🔒Apply wax coating to tomatoes to enhance shelf lifePractical 9
🔒Blend vegetables to produce 500ml vegetable pureePractical 10
🔒Develop a Value Addition Project Plan for Tomato ProcessingPractical 11
🔒Preparation and Packaging of Tomato Paste in 1 Litre BottlesPractical 12
🔒Demonstrate Emerging Trends in Vegetable Value AdditionPractical 13
🔒Written Assessment on Value Addition Processes in Protected Environment Vegetable ProductionPractical 14
🔒Maintain and Use Vegetable Value Addition EquipmentPractical 15
Am I competent?

At the start of this chapter we promised you would be able to:

  • Follow workplace safety policies to keep yourself and others safe while working.
  • Assemble all the necessary tools, equipment, and materials correctly for your tasks.
  • Sort and grade vegetable crops accurately to meet different market product types.
  • Clean vegetable produce properly, adjusting your methods based on the type of crop.
  • Perform basic vegetable processing that meets market requirements.
  • Maintain tools and equipment carefully according to the manufacturer's instructions.
  • Document farm activity costs accurately, following workplace policies.
  • Dispose of waste responsibly, following EMCA 2015 environmental regulations.
  • Explain new trends in value addition using the latest technology developments.

Tick each one you can genuinely do.

So, are you there yet?

You're competent when you can confidently do 50% or more of what this chapter promised.

Sign in to record how you're doing.

← Ch 4: Undertake Post Harvest Activities Ch 6: Undertake Marketing Activities →