Cereal Crops SS2 Horticulture and Crop Production Lesson Note

Class: SS2

Subject: Horticulture and Crop Production

What are Cereal Crops?

Cereals are members of the grass family grown for their edible seeds (grains). In Nigeria, they are our “Staple Foods”—the things we eat every day to get energy. The most important ones are Maize, Rice, Sorghum, and Millet.

Maize (Corn)

Maize is the “king” of cereals because it grows almost everywhere in Nigeria, from the humid south to the dry north.

• Land Preparation: Clear the bush and make heaps or ridges. Maize loves loose soil.
• Planting: Plant 2 to 3 seeds per hole. The depth should be about 3cm to 5cm.
• Spacing: 75cm between rows and 25cm between plants.
• Fertilizer: Use NPK 15:15:15 about 2 weeks after planting.
• Harvesting: Harvest when the silks turn brown and the husks are dry (for grain) or when the cob is full and milky (for fresh corn).

Rice

Rice is the “celebration crop.” It is a bit more difficult to grow because it needs a lot of water.

• Types: 1. Upland Rice: Grows on normal dry land with good rain. 2. Swamp (Lowland) Rice: Grows in “paddy” fields covered in shallow water.
• Planting: Most farmers start rice in a Nursery and then “transplant” the small seedlings into the main field after 3 to 4 weeks.
• Weeding: This is the hardest part of rice farming. You must weed at least twice to make sure the grass doesn’t “choke” the rice.
• Birds: Birds love rice! Farmers often have to stand in the field to scare them away when the grains are forming.
• Harvesting: Use a sickle to cut the stalks when the grains turn golden brown.

Sorghum (Guinea Corn)

Sorghum is the “tough guy” of the cereals. It can survive in very hot, dry areas where maize would die. It is very popular in Northern Nigeria.

• Land Preparation: Similar to maize, but it can grow on less fertile soil.
• Planting: Usually planted by “broadcasting” (scattering) or in rows on ridges.
• Thinning: If too many seeds grow in one spot, pull out the weak ones so the strong ones have space to grow.
• Storage: Sorghum stores very well in traditional granaries or silos because the grains are hard.

Millet

Millet is the “fastest” cereal. It can grow and be ready to eat in just 60 to 90 days. This is helpful for farmers during the “hungry season” before other crops are ready.

• Climate: It thrives in the driest parts of the Savannah.
• Cultivation: It is often “Intercropped” with cowpea or sorghum.
• Processing: After harvest, the grains are beaten (threshed) to remove the husks. This is often done by women using a mortar and pestle.

Summary Table for Revision

General Rules for All Cereals

1. Timing: Plant as soon as the rains are steady.
2. Weeding: Never let weeds grow bigger than your crops. Weeds steal the food (nutrients) meant for your grains.
3. Pests: Watch out for insects. If you see holes in the leaves, the “Stem Borer” might be hiding inside the stalk.
4. Drying: Always dry your grains thoroughly in the sun before bagging them. Wet grains will grow mold and “heat up” in the bag.

Teacher’s Classroom Activity

Bring four small transparent jars to class. Put Maize in one, Rice (paddy) in the second, Sorghum in the third, and Millet in the fourth. Let the students touch and feel the difference in size and hardness. This helps them identify the grains easily.