A TECHNICAL REPORT

ON
STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME
AT
INFINITY SNACKS AND BEVERAGES LIMITED
BY
AROWOLO KAWTHAR OLARONKE
(20/06/0237)
PRESENTED TO THE
DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY (SLT),
SCHOOL OF SCIENCE ABRAHAM ADESANYA POLYTECHNIC IJEBU IGBO

IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF

SCIENCE LABORATORY TECHNOLOGY

FROM 10TH December, 2021 TO 4TH MARCH 2022

MARCH, 2022

i
 CERTIFICATION

This is to certify that this report of SIWES program for the 2021/2022
session is written and submitted by AROWOLO KAWTHAR OLARONKE
with matriculation number (20/06/0237) to the department of SCIENCE
LABORATORY TECHNOLOGY (SLT),

………………………….. …………………….

Student signature Date

………………………………………………………………

Department SIWES Coordinator

ii
 DEDICATION

This work is first dedicated to God almighty for His immeasurable love
and faithfulness upon my life throughout my period of Industrial
Training.

This work is also dedicated to my entire family especially my parent Mr.

and Mrs. AROWOLO for their care, love, and provision.

iii
 ACKNOWLEDGEMENT

I sincerely offer priceless and invaluable gratitude to the Almighty God

for his boundless love and mercy upon me throughout the period of my
industrial training.

I am most grateful to my parents Mr. and Mrs. AROWOLO for their

financial and moral support throughout the period of my Industrial
Training.

Not left out my siblings, friends and loved ones especially my brother
future and favor. I love you all.

My profound gratitude goes to the managements, staff and my fellow

industrial trainee at the SCHOOL OF SCIENCE ABRAHAM ADESANYA
POLYTECHNIC IJEBU IGBO

Finally I want to say a big thank you to my HOD, all my lecturers, the
SCHOOL OF SCIENCE ABRAHAM ADESANYA POLYTECHNIC IJEBU IGBO
and every other person that has been helpful during the period of my
Industrial Training. I say may God bless you all beyond measures amen.

ABSTRACT
iv
This work covers a review of work undertaken and skills learnt during
the Student Industrial Work Experience Scheme (SIWES) at the school
of science Abraham Adesanya Polytechnic Ijebu IGBO. The nature of the
work done includes: as a science laboratory technology, during my stay
in the company I worked at various department in the company .manly
in the department of quality control where product are examined
before packaged. This report gives concise information on all the
subject mentioned and explains the experience gained. It also
highlights some problems encountered during the process of acquiring
this experience and conclusion.

TABLE OF CONTENT PAGE

v
1. TITLE PAGE…………………………………………………………………………………… i

2. CERTIFICATION……………………………………………………………………………… ii

3. DEDICATION…………………………………………………………………………………. iii

4. ACKNOWLEDGEMENT ………………………………………………………………… iv

5. ABSTRACT…………………………………..………………………………………………… v

6. TABLE OF CONTENT…………………………………………..
……………………………………………. vi

1.0 CHAPTER ONE…………………………………………………………………………...

1.1 MEANING AND BRIEF HISTORY OF SIWES

1.2 MORE FACTS ABOUT SIWES

1.3 AIMS AND OBJECTIVES OF SIWES

1.5. FUNCTIONS OF THE SIWES UNIT

CHAPTER TWO

2.0 Organizations Chart

2.1 History and Background of Infinity Snacks and Beverages limited.

2.2 The Factory…………………………………………………………...

2.3 Introduction to the Factory……………………………………....

2.4 Laboratory Equipment and their Uses………………………………………

2.5 Parameters to be observed ………………………………………..

CHAPTER THREE
vi
THE LABORATORY SECTIONS AND VARIOUS TESTS PERFORMED

3.0 Microbial Analysis

3.1 Laminate Analysis

3.2 Calculate Of Percentage Yield

3.3 water Sample

3.4 Carton Analysis

3.5 Acidity in Oil fat

CHAPTER FOUR

4.0 Summary, Challenges Encountered, Recommendation and

Conclusion………………………………………………………………..….

4.1 Summary……………………………………………………….……...

4.2 Challenges Encountered ………………………………………………

4.3 Conclusion ………………………………………………………….…

4.4 Recommendation …………………………………………………...…

vii
 CHAPTER ONE

INTRODUCTION

1.1. BRIEF HISTORY OF ITF

Established in 1971, the Industrial Training Fund has operated consistently and painstakingly within the
context of its enabling laws Decree 47 of 1971 as Amended in the 2011 ITF ACT. The objective for which
the Fund was established has been pursued vigorously and efficaciously. In the four decades of its
existence, the ITF has not only raised training consciousness in the economy, but has also helped in
generating a corps of skilled indigenous manpower which has been manning and managing various sectors
of the national economy.

Over the years, pursuant to its statutory responsibility, the ITF has expanded its structures, developed
training programmes, reviewed its strategies, operations and services in order to meet the expanding, and
changing demands for skilled manpower in the economy. Beginning as a Parastatal “B” in 1971, headed by
a Director, the ITF became a Parastatal “A” in 1981, with a Director-General as the Chief Executive under
the aegis of the Ministry of Industry. The Fund has a 13 member Governing Council and operates with 10
Departments and 3 Units at the Headquarters, 32 Area Offices, 3 Skills Training Centers, and a Centre for
Industrial Training Excellence.

A Governing Council of thirteen members drawn from the public and private sectors will be appointed by
the Federal Government to manage the Fund. This is to reflect the co-operative spirit of the enterprise, the
need for private employers, organized labour, and the providers and users of training to co-operate in
identifying training needs and devising training policy and system. The thirteen members Governing
Council of the Fund shall comprise of the following:

As part of its responsibilities, the ITF provides Direct Training, Vocational and Apprentice Training,
Research and Consultancy Service, Reimbursement of up to 50% Levy paid by employers of labour
registered with it, and administers the Students Industrial Work Experience Scheme (SIWES). It also
provides human resource development information and training technology service to industry and
commerce to enhance their manpower capacity and in-house training delivery effort.

viii
The main thrust of ITF programmes and services is to stimulate human performance, improve productivity,
and induce value-added production in industry and commerce. Through its SIWES and Vocational and
Apprentice Training Programmes, the Fund also builds capacity for graduates and youth self-employment,
in the context of Small Scale Industrialization, in the economy.

The Industrial Training Fund is a grade ‘A’ parastatal operating under the aegis of the Federal Ministry of
Industry, Trade and Investment. It has been operating

for 42 years as a specialist agency that promotes and encourages the acquisition of industrial and
commercial skills required for national economic development.

Vision Statement:

To be the foremost Skills Training Development Organization in Nigeria and one of the best in the world.

Mission Statement:

To set and regulate standards and offer direct training intervention in industrial and commercial skills
training and development, using a corps of highly competent professional staff, modern techniques and
technology.

1.2. MEANING AND BRIEF HISTORY OF SIWES

The word SIWES is an acronym for “students industrial work experience scheme”, the scheme is a skill-
training programme designed to expose and prepare students of higher/tertiary institutions to real life
work situations. It is a planned programme involving practical outside the regular classroom environment
experience.

The scheme is meant to expose students to work method and experience in handling equipment and
machinery that may not be available in educational functions in other words; the scheme enables students
to match theory with practical.

The (SIWES) programme was introduced by the federal government in 1974 with the establishment of the
ITF in 1971. During the formative years, ITF solely founded the scheme. As tile financial burden became too
heavy and unbearable to ITF, it withdraw from the scheme in 1978 the programme was then handed over
to both the National universities commission (NUC) and the National board for technical education (NBTE)
in 1978.

1.3. MORE FACTS ABOUT SIWES

SIWES was established by ITF in 1973 to solve the problem of lack of adequate practical skills preparatory
for employment in industries by Nigerian graduates of tertiary institutions.

The Scheme exposes students to industry based skills necessary for a smooth transition from the
classroom to the world of work. It affords students of tertiary institutions the opportunity of being
familiarized and exposed to the needed experience in handling machinery and equipment which are
usually not available in the educational institutions.

Participation in SIWES has become a necessary pre-condition for the award of Diploma and Degree
certificates in specific disciplines in most institutions of higher learning in the country, in accordance with
the education policy of government.

ix
Operators - The ITF, the coordinating agencies (NUC, NCCE, NBTE), employers of labour and the
institutions.

Funding - The Federal Government of Nigeria

Beneficiaries - Undergraduate students of the following: Agriculture, Engineering, Technology,

Environmental, Science, Education, Medical Science and Pure and Applied Sciences.

Duration - Four months for Polytechnics and Colleges of Education, and Six months for the Universities.

Highlight Number of Participating Institutions:

Universities 59

Polytechnics 85

Colleges of Education 62

TOTAL 206

The number of students that participated in SIWES from Universities, Polytechnics and Colleges of
Education at the end of the 2007 fiscal year was 194, 890.

1.4. AIMS AND OBJECTIVES OF SIWES

SIWES aimed at exposing students to machines and equipments, professional work methods and ways of
safeguarding the working areas and worker in industries and other organization. The scheme is a tripartite
program involving the students, the university and the industries (Employer of labor).

of study; (i) Provide avenues for students to acquire industrial skills and experience during their course

(ii) Prepare students for industrial work situation they are likely to meet after graduation;

(iii) Expose students to work methods and techniques in handling equipment and machineries that may
not be available in the university;

(iv) Provide students with the opportunities to apply their educational knowledge in real work situations,
thereby bridging the gap between theory and practice; and,

(v) To make the transition from the schooling to world of work easier through enhancing students’ contact
for later job placement.

1.5. FUNCTIONS OF THE SIWES UNIT

By the directive of National Universities Commission (NUC) and Industrial Training Fund (ITF), the Unit is
mandated to carry out the following functions.

(i) Seeking of industrial placement for undergraduate students enrolled in disciplines scheduled for
participation in SIWES.

(ii) Supervision of the students placed in the industries located within our ITF zone.

(iii) Processing of students’ logbooks, ITF forms and industrial attachment reports upon which is based on
the Federal Government funding of supervision and students’ allowances.

x
(iv). Fostering of close links between the university and industries participating in SIWES programme.

(v) Provision of advisory guidance to participating students on career employment opportunities.

(vi). Monitoring of compliance with the requirements of SIWES on the part of students in eligible
disciplines as a condition for graduation.

(vii) Facilitation of the disbursement of the students’ allowance to deserving students through e-payment.

Services of the Unit

The SIWES Unit ensures effective participation of the students in SIWES through the following activities:

1. Registration of eligible students for Industrial Training (IT), compilation of Master List, display of
the preliminary Master List and compilation of the final Master List.

2. Identification of placement opportunities for students who are due for IT and issuance of
introductory letters to employers.

3. Organization of orientation programme in collaboration with the ITF to prepare students for
Industrial Training.

4. Deployment of students to the industry for work experience and distribution of training
documents, preparation and distribution of supervision roasters to academic staff scheduled to visit
students based on the placement list.

5. Apply job specifications as prepared for all the accredited courses and award appropriate credit
unit.

6. Submit comprehensive report on the scheme to ITF through their supervising agencies on ITF Form
8A at the end of every year.

7. Ensure payment of students and supervisory allowances and renders returns to the ITF during the
SIWES Year.

8. Resolving problems arising from Industrial Training during and after the training.

9. Soliciting Industrial Training placements for students and as well job recruitments for final year
students by businesses, industries, governments and service agencies depending upon the needs and
qualifications.

Fostering contacts between the University, Educational Institutions, Government Departments and
Industries at necessary levels of cooperation on research collaborations as a result of feedbacks from
industries

The SIWES Unit liaises with the Industrial Training Fund and National Universities Commission through the
following activities:

1. Prepare and submit eight copies of Matriculation, Master and Payment Lists not later than 31st
March of each SIWES Year to the ITF and NUC.

2. Liaising with the ITF and NUC in resolving problems arising from the implementation of SIWES.

3. Facilitation of monitoring visits to the institution by office of the ITF and NUC.
xi
4. Regular attendance at Biennial Conferences and Seminars on SIWES.

The SIWES Unit liaises with ITF through the following activities:

1. Collection of logistic materials for administering the scheme.

2. Organization of orientation programme for students in collaboration with ITF Area Office.

3. Liaising with ITF with respect to staff supervisory allowances due to the institution.

4. Regular attendance and participation in the SIWES Zonal Quarterly Meetings under the auspices of
the ITF Area Office.

5. Compilation and submission of students’ institutional payment list for log books vetting and
payment.

The SIWES Unit liaises with NUC through the following activities:

1. Establishment and accreditation of SIWES Units in Institution under their jurisdiction.

2. Accreditation of courses for approved SIWES Programme in the institution.

The SIWES Unit liaises with the employers through the following activities:

1. Collaboration with the industry to ensure that students are accepted for industrial attachment.

2. Liaising with employers in resolving problems arising from the scheme.

3. Assigning industrial based supervisor for the students on attachment.

4. Provision of welfare services to the students on attachment.

5. Organization and co-ordination of supervisory visits to students on attachment with employers.

xii
 CHAPTER TWO

2.0. HISTORY OF INFINITY SNACKS AND BEVERAGES LIMITED

The Infinity Snacks And Beverages Limited is a

2.1 Introduction to the Factory

I was introduced to all the staff presently in the administrative sector, where
administrative works are been carried out.

Also introduced to all QC (Quantity Central staff) the quality control department
where laboratory works are been carried out.

Also introduced to all production frying staff in the production frying section where
production of goods or product is been carried out.

Also was I introduced to all packaging staff in the packaging section where goods
are been packaged i.e finished good or product been produced.

The Ware House staff in the ware house department where goods or finished
products are been kept stored accessed before trading.

2.2. LABORATORY EQUIPEMENT AND THEIR USES

BEAKER this is a container used to add liguid or solid sample

CRUCIBLE this is used to contain chemical compounds when heated to extremely high temperature

MORTAL they work hard in hand, used to smash ingredients to create paste and souce

PESTLE this is used for lifting and thing foods on a hot surface especially for mixing and spreading

xiii
 SPARTULA it is used in tranfering liquids in small container

2.3 PARAMETERS TO BE OBSERVED

The parameters to be observed in mono Cartons and laminate analysis are:

Colour

Odur

Primed shade

Primed matter

Dimension: 191* 63*28.3

NAFDAC NO

Bar code

I ensured proper coding of laminate and mono carton on packaging material and corrections were made
where necessary. Conformity in the weight of cornflakes, cocoa balls and Rice Caspres were truly
monitored, while non- conformity in weight were truly corrected. Sealing intergrity of all snacks packed,
were truly monitored. Also kept in a conducive environment.

Also taught to about good manufacturing practice (G. M.P) were all enforced E.g putting on Head nets,
Hand gloves, face mask etc . been monitored by the QC about the proper monitoring of snacks packed, in
other to prevent short packaging.

2.4. ORGANIZATION CHART

MANAGING DIRECTOR

Administrative manager finance account manager production manager quality control manager
Anthonia Akhibl Enitan,
HND20-01-0101,

Administrative officer Account officer cashier Production packaging in Quality in charge

Charge Maintenance in
charge
Administrative Assistance

Production packaging Technicians

Supervisor

Operators

xiv
 Factory workers

CHAPTER THREE

3.0 The Laboratory Sections and Various Tests Performed

Quantity control

I perform mono carton analysis on coco ball

I was taught laminate analysis on Cola

I was also taught moisture analysis on cornflake and I ensure paper hygiene etiquette

I perform analysis on fruit crunches and I also ensure proper and accurate
measurement of all raw materials e.g. MSG (Monosodium Glutamate Sucrose) etc.

Also performed analysis on frosted hone start (F.H.S) mono carton and I ensure
proper hygiene etiquette.

Performed ash analysis on cola vanilla and chocolate

Master carton analysis on coco crunch which I checked if it meets up with the
company standard.

I perform a proper and accurate measurement of all materials e.g sodium carbonate
formula No2MSG (monosodium glutamate sucrose) e.t.c

Ash analysis content determine the process of mineralization for preconcetration of

trace substances or particle prior to a chemical analysis.

Master carton

Things to check for in mono carton and master carton are:

Mono- small

Master Big/large
xv
Size

Dimension

Printed shade

Printed matter

Thickness

Durability

3.1 LAMINATE ANALYSIS

I worked on a plain nylon for packaging in which I checked for the dimension i.e
(length and height). I also checked the thickness of the nylon I meets the company
standards.

Also worked on the calculations involved in plain nylon i.e. I calculate the average
weight of the nylon.

I also calculate the percentage yield for plain nylon using a scaling machine and
certain number of plain nylon.

Ensuring a proper scaling on stealing coco crunches to check if it meet up with the
company standards

LAMINATE ANALYSIS

S/N PARAMETER ACTUAL RESULT SPECIFICATION

1. Colour Satisfactory To match approved sample

2. Odour Satisfactory To be free from object
3. Printed shade Satisfactory To match Approved
sample
4. Printed matter Satisfactory To match approved sample
5. Roll width 300mm
6. Cut- off length 170mm
7. GSM 72glm
8. Eye mask 5mm
9. Thickness 7u
10.Percentage Yield 357. 1 pis/kg
11.Barcode G1511014o654 To match approval sample
12.NAFDAC NO B1- 2447 B1-2447

xvi
3.2 MICROBIA ANALYSIS

I performed Microbial analysis on raw material (coco liquid) using Mac conkey ager
to determine bacteria count.

I also performed the sample of microbial analysis on cheese balls in which I test for
cream cheese, cheddar cheese, seasoning, choppet pecons and green onion.

I performed the sample analysis on corn flakes, I test for the ingredient used such as
e.g salt, malt, sugar, butter, extracted vitamins and minerals.

I performed microbial analysis on custard and test for the cream, egg, milk, corn
flour, vanilla, sugar, yolk etc.

I was taught that microbial analysis on food and beverages testing the determination
of micro- organism contamination during the manufacturing process and in final
consumer products.

CHAPTER FOUR
4.0 CHALLENGES ENCOUNTERED

During his work and till this present day one of the major challenges that I was facing is I cannot identifying
the name of the machine used in production floor and packaging area.

xvii
RESEARCH FARM

During the course of my training I was privileged to work with some masters’
students on their research farm under the department of crop production and
horticulture where I worked majorly on maize and amaranth.

4.1. MAIZE PRODUCTION

Land Preparation

Land preparation involves ploughing the land with tractor after which leveling is
done with manual hoes.

Field Layout and Marking

Field layout and marking is carried out after land leveling. Measurement of the sides
of the entire experimental field is done by measuring the length and width of the
establishment baseline. The four corners of the land is marked and staked with pegs.
Replicated plots and walk ways is measured and marked with pegs.

4.2. Field layout

Below is the diagram illustrating a field layout for experimental maize Crop

Rep1 Rep2 Rep3

xviii
Split Plot Design

Sowing

This is done by dropping few numbers of grains per hole. For instance, maize is
sown by dropping two to three grains per hole.

Weed Control

Weed is an unwanted plant among economic crops. And must be controlled

especially noxious (injurious weeds), in order to stop them from competing with
domesticated plants. Many strategies have been developed in order to contain these
plants. The original strategy is manual removal including ploughing, which can cut
the root of weeds. More recent approach includes herbicides (chemical weeds
killers).

A plant is often termed a “weed” when it has one or more of the following
characteristics:

i. Little or no value (as in medicinal, materials, nutritional or energy)

ii. Rapid growth and/or ease of germination

iii. Competition with crops for space, light, water and nutrient

Fertilizer Application

xix
This is done to improve the performance of the crop on the field. For instance,
supper-grow (micronutrient) is administered through foliar method in different
amount (e.g. 8ml, 16ml and 32ml) to determine the performance of the nutrient at
different level.

Thinning

Thinning involves using hand manually to reduce large numbers (population) of

crops to small number (about 1-3 plants per hole). This helps to regulate the high rate
of nutrient and space competition. It is preferably done after raining period when the
soil is moist and care must be taken to prevent plants from damage. Most cereal
crops like maize, millet and sorghum must be thin to improve yielding performance.

Data Collection

Data collection is done in the field in order to keep record and also use as a variable
for analysis. The following are the kind of data that were collected on the field:

i. Plant height: This is done by using a 30cm calibrated rule to measure the
plants from the base to the point of broad leaf.

ii. Stem girth: This done by using a veneer calliper to measure the trunk width of
the plant and the measurement is done depending on the number of plant required
per plot.

The numbers of leaves per plant is taken and the leaf area is also taken.

4.3. AMARANTH PRODUCTION

Amaranth is a summer-tolerant green that is often called vegetable amaranth to

distinguish it from the similarly named but different landscaping amaranth, and in
xx
the Caribbean it goes by the name calaloo. The smaller varieties planted as
decoration will not produce any usable seed, but can still be eaten as salad greens.
Unlike most salad greens, this one thrives in hot weather, so if you grow amaranth -
or tetragonia, Malabar spinach, orach, or purslane for that matter- you can keep the
salads coming all year long. Amaranth delivers salad greens when lettuce and
spinach have long since bolted. In addition to tasting somewhat spinach like,
amaranth is healthful: Lots of protein, vitamins, minerals, and dietary fiber. In
addition to growing for salad greens, it is (maybe more common historically) grown
for its grain. Amaranth is a grain very similar to quinoa or couscous. It is very
healthy for you and often found in health food stores.

Recommended Varieties of Amaranth

• Red-leaf vegetable amaranth: Medium green leaves with burgundy-red

overlay create an attractive splash of color to your summertime salads.

• Black seeded Amaranth varieties tend to remain quite gritty when cooked, and
are best suited for their greens.

• The golden or lighter colored seeds tend to cook better, and all of them have
delectable greens.

• Tampala is one of the tastiest varieties grown for its greens.

Soil for Amaranth

Amaranth grows well in a variety of soil types. Generally speaking those soils
suitable for growing lettuce would make a nice place for growing amaranth. Your
soil should be finely prepared in order to achieve the proper seed planting depth.
Seeds should be planted no more than 1/4 inch deep.

4.4. PLANTING AMARANTH

When-

Direct sow seeds once the soil temperature has reached around 70 degrees F. One
gram of seed will sow 50 ft of row and an acre requires about one pound of seed.

How-

xxi
Seed should be sown thinly (12 to 15 seeds per foot) in rows 12-18 inches apart. This
will encourage thickly developed plants. Closer spacing results in smaller heads,
which may be preferable for small families. Because the seed is so small, it can be
mixed with sand to avoid excessive thinning once the seed has germinated. It is not
recommended to broadcast seed, because there will not be sufficient spacing for the
plants to develop quality grains.

Amaranth seedlings can easily be blocked from emergence by a thin crust on the soil
formed after a rain. Selecting soils that are lower in clay and managing the seedbed
to minimize the chance of crusting can help ensure a good harvest.

How amaranth grows

Amaranth is very easy to grow. It is fairly maintenance free, but its slow initial
growth leaves it susceptible to competition among weeds until it is established.
Amaranth prefers a warm climate, full sun and well-drained soil. It will grow tall,
and can top 5 feet high. Flowers are produced on long straight stems, are long lasting
and will bloom from midsummer until the first hard frost.

Amaranth is very easy to grow. It is fairly maintenance free, but its slow initial
growth leaves it susceptible to competition among weeds until it is established.
Amaranth prefers a warm climate, full sun and well-drained soil. It will grow tall,
and can top 5 feet high. Flowers are produced on long straight stems, are long lasting
and will bloom from midsummer until the first hard frost.

Amaranth is very easy to grow. It is fairly maintenance free, but its slow initial
growth leaves it susceptible to competition among weeds until it is established.
Amaranth prefers a warm climate, full sun and well-drained soil. It will grow tall,
and can top 5 feet high. Flowers are produced on long straight stems, are long lasting
and will bloom from midsummer until the first hard frost.

Cultivating Amaranth

Amaranth resembles lamb's quarters as well as a red rooted pigweed (especially in

early stages of growth) , so it is best to plant in rows to simplify weeding. Growing
amaranth varieties that have purple or red leaves also simplifies weeding. Amaranth
appears to be fairly slow growing at first, but it can be very drought tolerant once
established. It can successfully be grown in areas with less than 10 inches of yearly
rainfall. Once the plants reach about one foot in height, they start growing very
rapidly, and will quickly shade out any remaining weeds. Amaranth is a fairly low
maintenance crop, but care should be taken early on to ensure they stand a good
chance of establishing. Removing the terminal buds of the amaranth plant will help

xxii
to encourage branching and develop a larger percentage of tender young shoots for
salad greens.

Storage Requirements

Amaranth does not store well for long periods and is best eaten fresh.

Fresh

TemperatureHumidity Storage Life

32-40 F 80-90% 1 month

32F 98-100% 2-3 weeks

Harvesting Amaranth

Pick individual leaves as needed for greens. Younger greens are great for Salad;
older greens are better cooked as a substitute for spinach. Seed will often ripen many
weeks before the first hard frost, usually after about three months from planting time.
The best way to determine if the seed is able to be harvested is to gently but briskly
shake or rub the flower heads between your hands to see if the seeds fall readily.
Numerous small and appreciative birds may give hints as to when to start doing this.
The best time to harvest the amaranth grain is on a dry day 3 to 7 days after a hard
frost. An easy way to gather the grain is to bend the plants over a bucket and rub the
seed-heads between your hands. This method may take a little longer to do, but there
won't be as much chaff and debris to sort out later. Only the very dry seeds will
come out this way, so do a second harvest a week or so later to catch any remaining
seeds that were not ready the first time. We like to rub the flower heads onto a screen
set on a wheelbarrow. The finer chaff can then be blown off the screen. In our
experience cutting and hanging plants indoors does not work very well. The plants
become extremely bristly and it becomes difficult to separate the seed from the chaff.

After harvesting it is important to further dry your crop to ensure it won't grow mold
in storage. It can be left on trays in the hot sun, or placed near an indoor heat source.
Stir occasionally until it is as dry as possible. Store seeds in an air-tight container in
a cool dry place. Amaranth grain is fairly high in fat, and can go rancid eventually.
The best way to store it is in the fridge, in a tightly sealed container. The grain
should last up to 6 months this way.

4.5. AMARANTH PESTS

xxiii
• Tarnished plant bug - congregate around the growing seed heads and by
sucking the fluid out, they can stunt the seed production.

• Amaranth weevil- The weevils are a 2-stage threat with the larvae chewing on
the roots and the adults going after the leaves.

Amaranth Diseases

Disease is seldom a problem with Amaranth.

4.6. IMAGES

Fig 1.1 example of whip grafting Fig.1.2 Bark grafting

Fig.1.3 Scions Fig. 1.4 Example of successful

bark grafting

Fig. 1.5 successful whip grafting Fig. 1.6 T-budding Fig.1.7

Spade

xxiv
Fig. 1.8 Knapsack sprayer Fig.1.9 Grafting knife

Fig. 1.9.1 Watering can Fig.1.9.2 Digger

CHAPTER FIVE

GENERAL OBSERVATION, RECOMMENDATION AND CONCLUSION

General observation: This study examines the effect of industrial training exercise on
the student’s performance. It is wrong to eschew the fact that industrial training is a
very important exercise and that students should avail themselves and fully
participate in the exercise that practically exposes them to their fields of studies.

In fact, words are not enough to express my gratitude. The Industrial Students’ Work
Experience Scheme (SIWES) has really equipped me beyond measures. It has made
me to develop much love, passion and enthusiasm to the Agricultural profession. All
that I dreamed to praticalize during the IT period was realized. I began to appreciate
the in-depth theory courses we did in school before going to SIWES attachment
especially those of grafting, budding, split plot design, randomized split plot design
(RCBD).

CHALLENGES

During my period of my industrial training, there some challenges which amongst all
bellow are the major challenges faced:

i. Transportation

ii. Feeding

iii. Nature of the job/assignment.

iv. Most of the works in the landscape unit were done manually and it was very
much laborious and cumbersome.

xxv
RECOMMENDATION

Base on the experience have gathered during the period of my industrial training, I
hereby recommend that:

1. The landscape Unit MAUTECH Yola should provide an easy means of

transportation for SIWES students.

2. Agricultural students of the institution should be allowed to tap in to a

practical knowledge of orchard practices.

3. I must recommend that vast practical training should be demonstrated to the

students so as to equip them for both IT and professional practice. Instruments and
field procedures should be practically impacted. If structurally organized and
executed, the sky will become the starting point of every Agricultural student of
Modibbo Adama University of Technology (MAUTECH) Yola.

CONCLUSION

SIWES program is a very good initiative. Through it, students are extensively
equipped both professionally, socially, financially and otherwise.

REFERENCE

Abeles FB, Morgan PW, Salteit ME. 1992. Ethylene in plant biology, 2nd Ed.
Academic

Almqvist C. 2003. Timing of GA4/7 application and the flowering of mango grafts
in the greenhouse. Tree Physiol 23: 413-8.

Amaranth production. http://veggieharvest.com/vegetables/amaranth.html

xxvi
 Daoudi EH, Doumas P, Bonnet-Masimbert M. 1994. Changes in amino acids and
polyamines in shoots and buds of Douglas-fir trees induced to flower by nitrogen
and gibberellins treatments. Can J For Res 24:1854-63.

Dr. N. Kumar. 1997. Introduction to Horticulture. Rajalakshmi Publications, 28/5 –

693, Vepamoodu Junction, Nagercoil. Pp: 15.47- 15.50. Press, Inc. Toronto.

Greenwood MS. 1982. Rate, timing and mode of gibberellin application for female
strobilus production by grafted loblolly pine. Can J For Res 12: 998–1102.

History of ITF. www.itf.com

History of MAUTECH. www.mautech.edu.ng

Logbook

Plant growth hormones. http://blip.tv/play/hNNN%2BM9nAA

xxvii