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1=B
2=B
3=C
4=
5=A
6=A
7=B
8=D
9=C
10=B
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11=D
12=B
13=A
14=D
15=C
16=C
17=A
18=C
19=A
20=C
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21=D
22=D
23=B
24=B
25=A
26=A
27=A
28=A
29=D
30=C
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31=C
32=C
33=C
34=B
35=B
36=D
37=B
38=C
39=B
40=

*completed by Prof Gurus

(1a)

(1)Bee keeping requires less time, money and infrastructure investments

(2)Honey and beeswax can be produced from an area of little agricultural value

(3)The Honey bee does not compete for resources with any other agricultural enterprise.

(4)Beekeeping can be initiated by individuals or groups

(5)The market potential for honey and wax is high

(1bii)

(Pick 5)
(1)When piglets are born,the mucus membrane is wiped from their noses to prevent suffocation

(2)The naval is cut and dipped in indine solution to prevent infection

(3)Heat is provided for the piglets to prevent them from chill

(4)The needle teeth of the piglets are clipped or cut off to prevent injury to the mothers teat and piglets during fighting

(5)The piglets are ear notched for the sake of easy identification

(6)Creep feeding also starts at about two weeks after farrowing

(7)They are finally waaned (ie separated from their mother) at 42days or six weeks of age

(COMPLETE NO1)

(1a)

(1)Bee keeping requires less time, money and infrastructure investments

(2)Honey and beeswax can be produced from an area of little agricultural value

(3)The Honey bee does not compete for resources with any other agricultural enterprise.

(4)Beekeeping can be initiated by individuals or groups

(5)The market potential for honey and wax is high

(1aii)
(1)learn the basics of bee keeping

(2)Find out about bee keeping regulations colony

(3)inform your neighbours

(4)Buy bee lives and other equipments

(5)pick suitable location

(6)Get a safely gear

(7)purchase swarm to start the colony

(1bi)

(1)Use a hybrid or cross bred female.

(2)Satisfy the nutritional requirements of the sow both in pregnancy and lactation.

(3)Bring a healthy sow into the farrowing house.

(4)Achieve good birth weights.

(5)Ensure each pig receives maximum colostrum at birth.

(1bii)

(Pick 5)
(1)When piglets are born,the mucus membrane is wiped from their noses to prevent suffocation

(2)The naval is cut and dipped in indine solution to prevent infection

(3)Heat is provided for the piglets to prevent them from chill

(4)The needle teeth of the piglets are clipped or cut off to prevent injury to the mothers teat and piglets during fighting

(5)The piglets are ear notched for the sake of easy identification

(6)Creep feeding also starts at about two weeks after farrowing

(7)They are finally waaned (ie separated from their mother) at 42days or six weeks of age

(NUMBER 4)

(4a)

Artificial pasture refers to an area of land covered with forage grasses and legumes which are deliberately planted by man.

(4b)

(i) extend the growing season of a pasture
(ii) increase the organic matter content of the soil over time because of grass root systems
(iii) reduce weed encroachment
(iv) reduce erosion
(v) produce higher yields
(vi) improve the palatability

(4ci)
(Choose any three)

(1) village systems
(2) extensive systems
(3) semi-intensive systems
(4) very intensive
(5) integration

(2b)
(Steps for Pasteurization of milk)

(1)Pour the raw milk into the stainless steel pot.

(2)Slowly heat the milk to 145 degrees Fahrenheit, stirring occasionally

(3)Hold the temperature at 145 F for exactly 30 minutes.

(4)Remove the pot of milk from the heat and place it in a sink or large bowl filled with ice water.

(5)Store pasteurized milk in the refrigerator.

(Number 2)

(2a)
(Pick three)
(1)Separators Dairy Equipment.
(2)Homogenizer Dairy Equipment.
(3)Pasteurizers Dairy Equipment.
(4)Tanks Dairy Equipment

(2b)
(Steps for Pasteurization of milk)

(1)Pour the raw milk into the stainless steel pot.

(2)Slowly heat the milk to 145 degrees Fahrenheit, stirring occasionally

(3)Hold the temperature at 145 F for exactly 30 minutes.

(4)Remove the pot of milk from the heat and place it in a sink or large bowl filled with ice water.

(5)Store pasteurized milk in the refrigerator.

(NUMBER 4)

(4a)
Artificial pasture refers to an area of land covered with forage grasses and legumes which are deliberately planted by man.

(4b)
(i) extend the growing season of a pasture
(ii) increase the organic matter content of the soil over time because of grass root systems
(iii) reduce weed encroachment
(iv) reduce erosion
(v) produce higher yields
(vi) improve the palatability

(4ci)
(Choose any three)

(1) village systems
(2) extensive systems
(3) semi-intensive systems
(4) very intensive
(5) integration

(4cii)
-Mixed production:
(I) it includes both agriculture and livestock
(ii)it can be either intensive or extensive.
(iii)it used for exploitation of both irrigated or non-irrigated land and they are common in some parts of America, Europe and Asia.

-Intensive farming:
(i) it is mainly used for livestock.
(ii)it is used to breed pigs, chickens, laying hens, cattle and even fish
(iii)they are common in north America, Europe and Asia and in heavy populated areas in general, where the demand for meat and proteins is very high.

-Extensive farming:
(i)it is used on large non-cultivated land where animals can graze freely
(ii)it is use for cattle, to produce meat and milk, sheep and goats.
(iii)It is more common in Central and South America

(Number 2)

(2a)
(Pick three)
(1)Separators Dairy Equipment.
(2)Homogenizer Dairy Equipment.
(3)Pasteurizers Dairy Equipment.
(4)Tanks Dairy Equipment

(2b)
(Steps for Pasteurization of milk)

(1)Pour the raw milk into the stainless steel pot.

(2)Slowly heat the milk to 145 degrees Fahrenheit, stirring occasionally

(3)Hold the temperature at 145 F for exactly 30 minutes.

(4)Remove the pot of milk from the heat and place it in a sink or large bowl filled with ice water.

(5)Store pasteurized milk in the refrigerator.

(2ci)
-Wholesalers

(1)They purchase product in bulk

(2)They provide storage facilities

(3)They provide good transport facilities

(4)They pass information from retailers to producer and vise versa

(2cii)
-Retailer

(1)They make produce readily available to the customers

(2)They provide jobs for many people

(3)They pass information from the consumers to the wholesalers

(4)They give credits to some consumers

(NUMBER 6)

(6a)
ADVANTAGES:
(i) Castration reduces male aggression and thereby makes males easier to
handle.
(ii) There is a risk of unwanted matings if there are uncastrated males on the farm, other than those required for breeding.
(iii) Due apparently to traditional butchers’ prejudices, castrated male meat is marketed higher than that of uncastrated meats.
(iv) Performance and conversion rates can be itnpr<>ved by castration.
(v) It helps in preventing production of unwanted or undesirable offspring

DISADVANTAGES:
(i) The cheaper methods of castration; which the farmer can do himself,require a degree of skill. With such methods there is a risk of infection.
(ii) The alternative, of calling in a veterinary surgeon, adds to costs.
(c) Castration involves somne time.

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