Organic Farming:
Our students are actively engaged in organic vegetable farming, cultivating a variety of crops such as carrots, lettuce, cucumbers, onions, and tomatoes. To promote sustainable and eco-friendly practices, they are learning to extract natural pesticides and insecticides from local plants like neem and bitter leaf. Additionally, they are producing organic fertilizers by utilizing poultry droppings, ensuring a closed-loop agricultural system. Currently our agriculture group is currently participating in the national school farm competition organized by the Kosmos Innovation Center.
Crop Cultivation:
As part of our agricultural program, students are involved in cultivating a diverse range of crops. They learn about soil preparation, seed selection, planting techniques, and proper care of crops. Our focus is on growing both staple crops, such as maize, rice, and cassava, as well as cash crops like cocoa and palm oil. This hands-on experience provides students with valuable knowledge about sustainable agriculture and food production.
Food Processing:
To maximize the value of our agricultural produce, students learn essential food processing techniques. They are trained in preserving food through methods such as drying, pickling, and fermentation. Additionally, students explore traditional food processing methods that have been passed down through generations, preserving cultural heritage while ensuring food security. This knowledge equips students with practical skills for value-added agricultural products.