A wasteful method of farming
Slow rate of regeneration of vegetation allowing soil erosion to take place
No incentive to develop land
No permanent structures are put up hence a lot of time wasted in moving or travelling to the homestead
A lot of time wasted in moving from one place to another.

What is pastoralism?

A major system of keeping livestock and moving with them from place of search of better pasture and water for livestock.

State the factors to consider in choosing a type of farm

Type of enterprise itself
Environmental factors
Knowledge and skills of the farmer about the enterprise
Available resources e.g labour and capital
Cultural factors/ social factors
Governmental policy
Type of market he is producing for.

What is arable farming?

Growing of crops only.

i) State the limitations of mixed farming

The farmer will obtain sustainable income throughout the year
The farmer will never experience total loss
Animals contribute manure to crops while crops contribute/ provide crop residues fed to animals.
Labour is utilized efficiently throughout the year
Animals can be used to do work in the farm e.g oxen ploughing

ii) State the limitations of mixed farming

Lack of enough land for more enterprises
Lack of enough capital
Lack of specialisation.

i) Give the types of farming practised by small scale farmers

Arable farming
Pastoralism
Mixed farming

Name the types of large scale farming

Plantations
Ranching

Why does the Kenya government put a lot of emphasis on ranching?
Because arable land is becoming smaller
Ranching will lead to higher production of livestock to meet the high demand for meat

State the common features of ranching as a farming system:
Done in marginal areas with poor pasture
System is extensive
Extension services provided
Improved pastures
Selective livestock breeding
High level livestock management.

i) State the advantages of plantation farming

Provision of employment
Revenue to government
High outputs
Foreign exchange earner
Economies of large scale production
Other activities done e.g processing.

State the disadvantages of plantations.

Overdependence on one enterprise
High initial capital required.

State the major characteristics of plantation farming.
Most of the work is mechanised
Requires skilled and qualified personnel
Large tracts of land used
Sometimes run by a company or the government or individuals
The aim is to produce enough for local consumption and export market.
Provides a lot of employment
High output and quality of products
Enjoys the economies of large scale production
Scientific methods of farming used
High investments of capital.

a) List the ecological factors affecting agriculture.

Rainfall
Humidity
Soil
Temperature
Wind
Light
Topography

Mention the aspects of rainfall which are important in crop production

Reliability
Distribution
Intensity of rainfall
Amount of rainfall

i) What is optimal temperature?

Temperature at which plant growth is at its best.

ii) State the effects of temperature on crop production.

Photosynthesis
Respiration
Flowering and ripening
Quality of the products.

State the effects of wind to crops.

Physical damage
Stress through evaporation / chilling
Spread of pests, weeds, diseases
Soil erosion
Increase of water and mineral uptake by increasing transpiration.

a). i. Define the term soil.

A collection of natural unconsolidated body covering the earth’s crust, where plants grow

ii). Name the ways in which soil is important to growing plants.

Provides enchorage/ support for the plant
Provides nutrients
Provides moisture

b). i) State the factors which influence the soil forming process

Climatic factors e.g rainfall
Biotic factors e.g plants
Type of parent materials
Topography of land
Time taken by the process.

ii). What biological agents influence the speed of the soil forming process?

Movement of animals in large groups
Man’s activities e.g cultivation, mining, road and railway construction.
Micro-organisms ie. Decomposing plant and animal remains and adding to soil
Earth worms, termites, moles etc mix up soil
Roots of higher plants force their way through the rock cracks and further break them physically.

i) Define the term soil Profile

The vertical arrangement of soil layers

ii) How does soil profile influence plant growth?

Availability of plant nutrients
Anchorage of plant
Root penetration into soil
How long soil moisture/ its availability
Type of crop to be grown

i) List the constituents of a fertile soil

Soil water
Soil air
Organic matter
Mineral salts
Living organisms.

ii) What role do micro-organisms play in soil?

Decompose dead organic remains and convert them into humus, a source of plant nutrients
Add nitrogen through nitrogen fixation.

i) What is soil structure?

Aggregation of soil particles.

ii) State the farming practices that improve soil structure.

Addition of organic matter
Fallowing
Mixed cropping including cereals and legumes
Minimum tillage
Good crop rotation programme
Cultivation at right moisture content of soil

iii) Why is a good soil structure desireable for growing crops.

Improves drainage and water infiltration.
Improves aeration
Minimises buildup of carbondioxide in the soil which becomes toxic to crops and micro-organisms.
Facilitates better root penetration
Creates favourable conditions for activity of micro-organisms
Ensures adequate water retention for growing crops
It makes tillage easier.

i) What is soil texture?

Proportion of different sizes of soil particles.

State the properties of soil that are influenced by its texture.

Aeration/ porosity
Drainage
Water holding capacity/ capillarity
Stickiness/ consistency
Cation exchange capacity / PH/ availability of nutrients

Give the types of soil based on texture.
Sandy soils
Clay soils
Loam soils

a) State the advantages of using farm tools.

They make work easier i.e increase working efficiency
Help to avoid drudgery
Timeliness of operations is achieved
Operations e.g spraying to control pests and diseases are more exact hence effective

List the factors that determine a farmer’s choice of tools and equipment.

Nature of work to be done
The financial status
Type of power used on the farm
Condition of land where the tool will be used.

i) Why should tools and equipment to maintained well?

To reduce cost of repair/ replacement
To increase their durability/ last long
To increase work efficiency
Ensure safety of the user
To remain in good working order.

ii) How should tools and equipment be maintained?

Store in sheds and racks
Clean and oil moving parts
Regularly sharpen cutting edges
Clean tools thoroughly after use
Keep metal parts rust free
Replace or repair broken/ wornout parts
Ensure there are no loose parts
Use tool for its intended purpose
Buy good quality tools and equipment
Always keep tools in good working condition

List the safety precautions necessary for tools and equipment

Use the tool for its intended purpose
Sharp points should always point away from user/ people
Use protective clothing when working with tools
Always replace/ repair broken parts/ keep handles smooth
Handle delicate tools carefully/ store them safely.

How is friction reduces in moving parts?

Apply oil
Apply grease
Generally lubricate moving parts

Name the categories of farm tools and equipment.

Garden tools
Workshop tools
Livestock production tools
Masonery and plumbing tools

a) State the importance of land preparation.

Removal of weeds
Breaking the soil into smaller pieces
Mixing organic matter into soil/ bury crop aeration
Improve drainage/ water holding capacity
Destroy pests and disease causing organisms.

b) i) What is primary cultivation?

All operations carried cut in opening up land for crop promotion.

ii) Which factors influence choice of tools for primary cultivation.

Type of soil
Availability of implements
Depth of ploughing
Type of tilth required
Condition of the land
Type of crop to be growth
Topography of the area
Financial ability of the farmer
Time remaining before planting

i) What is secondary cultivation?

Subsequent cultivation after primary cultivation to make seedbed fine and ready for planting.

ii) Give reasons for secondary cultivation?

Removing weeds which have just germinated break soil into small clods
Make the field level
Mixing organic matter with soil
Make land ready for planting.

i) Define minimum tillage

To maintain soil structure
To reduce soil erosion
To reduce cost of seedbed preparation
To conserve soil moisture
To avoid damage to roots.

iii) State reasons for practising minimum tillage.

Saves time
Reduces cost of production
Maintains soil structure/ controls soil erosion
Maintains soil moisture

Name the factors that determine the number of tillage operations during seedbed preparation.

Implement used/ type of machinery used
The crop to be planted
Soil moisture
Initial condition of the land
Soil type/ soil condition
Skill of operator
Liability of soil to erosion/ topography
Capital available/ cost of operation
Time available for other operations.

a) List the sources of water on the farm.

Surface water
Rain water/ rainfall
Underground/ ground water

How is water conveyed from one point to another?

Transporting in containers by vehicles/ animals/ human
Piping
Use of channels

State how water is stored on a farm

Use of water tank/ container
Use of dam/ pond

i) Name the types of water pipes.

Metal pipes
Plastic pipes
Hose pipe

ii) Mention the types of metal pipe

Aluminium pipes
Galvanised iron pipes.

iii) What features are considered when buying plastic pipes?

Quality of material used for making the pipes
Size of the pipes i.e diameter/ length
Working pressure of the pipes.

Name the types of water pumps to be used on the farm.

Centrifugal / rotodynamic
Semi-rotary
Piston/ reciprocating pumps

i) Why should water be treated before use?

Kill disease causing organisms
Remove chemical impurities
Remove bad smell and taste
Remove sediments and other solids.

ii) State the methods of treating water on the farm.

Boiling
Chlorination/ chemicals
Aeration
Sedimentation/ decanting
Filtration

iii) How is water used on the farm?

Domestic use e.g drinking, washing, cooking
Processing farm produce
Cooling farm engines
Solution of chemicals e.g
Livestock drinking
Washing animals and farm structures
Mixing with building materials e.g concrete, mud
Irrigation purposes
Operating grinding mill
Generating hydro-electric power

a) i) What is irrigation?

Artificial application of water to the soil for the purpose of supplying sufficient amount to crops.

ii) List the factors to consider in deciding to irrigate crops.

Type of soil
Capital availability
Types of crops to be grown
Source of water/ water availability/ rainfall pattern
Size o land to be irrigated
Profitability of irrigation.

b) List the major types of irrigation

Overhead/ sprinkler
Sub-surface
Surface
Drip/ trickle

a) What is land reclamation?

The practice of putting unusable land into a form that can be used for agricultural production.

State the importance of land reclamation

To make land agriculturally productive
To increase food production
To reduce population pressure/ pressure on land
To make uninhabitable areas habitable

List the methods re

Draining swampy land
Irrigating dry land
Terracing steep land/ soil erosion
Afforestation/ reafforestation/ planting trees in wasteland
Control of tsetseflies
Deforestation/ bush clearance/ clearing forests.

a) i) What are farm

For planning and making decision
Provide information for income tax assessment
To determine farmer’s credit worthiness/ for loans
Compare performance at different times
Compare performance of different enterprises
Compare performance of different farms
To solve disputes when farmer dies without a will
Provide history of the farm
Determine profits and losses
For partners to share profit losses or bonuses.

List types of records kept on mixed farms.

Production records
Health records
Field operations
Feeding
Inventory
Breeding records

List types of records kept by crop farmers.

Field operations
Marketing
Production
Labour

a) i) What are livestock

domesticated animals

ii) Give examples of livestock

Cattle, poultry, sheep, goat, pigs, bees, fish, donkey, camel

b) i) Explain the role of livestock in human life food supply.

Source of income
Raw materials for industry
Source of employment
Cultural uses e.g dowry, sacrifices, etc
Biological cooks e.g cocks
For sports and recreation.

ii) List factors that affect livestock industry in Kenya.

Tradition and belief
Product/ input prices
Management
Capital
Selling prices marketing
Climatic conditions
Communication/ transport
Diseases and parasites.

c) i) List dairy breeds of cattle

Friesian, Ayrshire, Guernsey, Jersey

ii) State their characteristics.

Triangular shaped

Well attached udder

Little flesh on the body

Short, well set legs

Ling, thin neck

Feminine appearance

Wide spring of ribs

Long, thin tail.

i) Name beef cattle breeds.

Boran, Aberdean Angus, Hereford, Galloway, Charolais.

ii) What are the characteristics of beef cattle.

Blocky/ squared/ rectangular shape
Low set/ have short legs
Have a fleshy body
Have short, thin necks
Smaller udders.

Name the important rabbit breeds in Kenya.

Chinchilla, earlops, New Zealand, White, Kenya white, Californian Angora, Flemish giant.

i) Which is the common species of camel in Kenya?

Single humped/ dromedary

ii) State the uses of camels

Milk production
Meat production
Provide leather, wool and
Transport people/ loads

ii) State the general characteristics of camels.

Beast of burden
Provides meat, wool, milk and leather
Adapted to life in dry regions
Drink a lot of water
Resistant to most diseases.

i) What is the reasons for keeping poultry?

For meat and egg production.

List the characteristics of broilers.

Have red waxy combs and wattles
Beak free from yellow pigmentation
Abdomen soft and pliable to touch
Good distance between pelvic bones and breastbone
Well developed bones
Bent is crescent shaped, moist and white in colour
Body is light

List the characteristics of broilers.
Heavier and bigger than layer
Grow very fast
Females lay very few eggs.

Name the major breeds of sheep in Kenya and indicate the purpose they are kept for

Hampshire down for meat
Corriadace for multon and wool/ dual purpose
Romney Marsh which is dual purpose
Merino kept for wool
South Down for mutton
Locals e.g Black headed persia, Maasai sheep are kept for meat and skin production.

Name important goat breeds and their uses

Dairy breeds are Toggenberg and saanen
Dual purpose are Boer, Nubian
Meat is Jamnapar
Meat and skin is small E. A goat
Wool/ fur is the Angora goat.

Name important pig breeds kept in Kenya.

Large white
Saddleback
Landrace
Hampshire

i) Give the meanings of exotic and to indigenous breeds.

Exotic means imported breeds while indigenous means local breeds.

State the characteristics of exotic cattle that make them better suited to marginal areas than exotic cattle breeds.

Able to walk long distances in search of pasture and water
Tolerate high ambient temperatures
Tolerate tick-borne diseases.

What are the advantages of keeping a Jersey cow instead of Friesian for production of milk?
Can tolerate high temperatures
High butter fat content
Small size hence less food required
Can utilize poor pasture well.

i) State the general characteristics of exotic cattle breeds.

No humps
Produce more milk
Easily attacked by tropical diseases
Susceptible to tropical heat
Cannot tolerate hardy areas
Early maturing

ii) Give the characteristics of indigenous cattle

Are humped
Produce less milk
Good resistance to tropical diseases like East Coast Fever
Tolerate hardy areas
Can withstand tropical heat
Late maturing

FORM TWO TOPICS.

a) i) What is soil fertility?

The ability of a soil to provide all the required plant nutrients thereby producing and sustaining high crop yields.

State the characteristics of a fertile soil.

Suitable PH
Good aeration
Deep soil
Good water holding capacity
Good drainage
Free from pests and diseases.

How can a fertile soil loss its fertility
Soil erosion
Weed infestation
Leaching of nutrients
Alteration of soil PH
Monocropping
Accumulation of undesirable salts/ salination
Burning the land
Soil capping/ formation of impervious layer.

iv). State the ways of maintaining or improving soil fertility

Improving water retention
Crops rotation
Maintain right PH value
Erosion control
Drainage to remove water logging
Maintain adequate nutrient level
Weed control
Irrigation to add water

i) What are plant nutrients?

Minerals which constitute plant food and help to sustain plant life
Mainly got from the soil

ii) Name the major plant nutrients (macro-nutrients)

Nitrogen, phosphorous, potassium, calcium, magnesium, sulphur.

State the roles and deficiency of the following nutrients in plants.
i) Nitrogen uses.

Formation of proteins
Part of chlorophyll
Vegetative growth
Increase grain size.

Deficiency.

Chlorosis/ yellowing
Stunted growth
Premature leaf fall
Very short roots

Excessive supply

Excessive succulency in grains
Lodging
Weak stems
Delayed maturity

Phosphorous used.

Protein and enzyme formation
Shoot growth
Root development
Synthesis of sugar
Seed formation

Deficiency

Purplish leaves
Less fruit/ grain/ low yield
Stunted/ slow growth
Delayed maturity
Poor root development
Weak/ slender stems

Potassium uses.
Carbohydrate formation
Uptake of nutrients
Resistance against diseases
Strengthen straw/ cell wall
Development of chlorophyll
Neutralise organic acids.

Deficiency.

Lodging/ weak stems
Chlorotic leaf surface
Scorching at tips and margin
Premature defoliation
Mottling/ brown spots on leaves
Stunted growth.

i) What is soil sampling?

Taking a small representative quantity of soil from an area for testing.

List the methods of soil sampling.

Traverse/ diagonal pattern
Zigzag / random collection.

State the reasons for soil testing:
To determine nutrient status of the soil
To determine soil PH.

Explain the procedure of soil sampling:

Clear all vegetation
Make a vertical cut and scoop soil at 15-25 cm depth
Take soil from many places/ take representative sample
Mix all soils thoroughly
Break up soil clods.
Get a small representative sample by quartering.

State precautions necessary during soils sampling

Avoid contamination e.g by cigarette ash
Avoid unused areas like ant-hill manure heaps etc
Avoid mixing top – soil with sub-soil.

Name the methods of detecting nutrient deficiency in crops:

Soil analysis
Leaf analysis
Observation of deficiency symptoms

State the importance of soil PH to a crop:

Determines availability of nutrients in a place
Determines presence / activity of micro-organisms in soil
Influences soil structure.

a) i) Differentiate between manure and fertilizer:

Manures are organic substances which contain plant nutrients
Fertilizers are inorganic manures usually prepared artificially and sold commercially.

List the common organic manures

Farm yard manure
Green manure
Compost manure
Organic mulches.

b). i) What is organic matter?

Part of soil formed from dead and decomposed plant and animal remains.

State the importance of organic matter

Improves soil aeration
Improves soil structure
Improves water infiltration and retention in soil
Adds nutrients after decomposition
Reduces soil erosion
Modify soil temperature

How can organic matter be added to soil?
Incorporating crop remains, weeds, etc
Adding organic manure
Mulching using organic materials

c) i) Describe how to make farm Yard manure:

Place plant materials in inside a shed on the floor
Animals defecate on it and mix it with urine and dung
Remove it from pen and heap it outside for 6 months
Cover the heap with soil and polythene sheet to prevent leaching of nutrients
Consolidate heap to prevent entry of water
Allow it to rot completely before being used.

ii) State the factors determining quality of farm yard manure

Age of Farm Yard Manure
Age of animal producing the waste
Materials used for bedding
Methods of storage
Species of animal/ type
Type of feed given to animals

iii) Give the advantages of using Farm Yard Manure over fertilizer:

Improves soil structure
Has longer residual effect
Supplies more than one plant nutrient
Promotes microbial activity in the soil
It is locally available
Imparts dark colour to the soil which raises / moderates soil temperature
It buffers soil PH increases cation exchange capacity

Give the disadvantages of using farm yard manure

Is bulky hence difficult to apply / laborious
Has less nutrients for given volume
May spread weeds
Releases nutrients slowly
May spread diseases e.g black scurf disease in potatoes

d) i) State the factors to consider when citing a compost pit.

Nearness to the place where compost will be used
Distance to the place where compost will be used
Direction of prevailing winds in relation to the position of homestead/ milking shed
In a well drained place
In a sheltered place
Accessibility to the site

Describe how to make compost manure

Materials are put in a pit or pits 1.2 x 1.2 x 60cm depth
Chop large pieces into small pieces
Keep compost well moistened and well aerated
Add organic materials in layers
Add some soil to provide micro-organisms
Add ash to provide potash and sulphure
Insert a stick to allow free air circulation, test temperature and to test degree of decomposition.
Turn compost every two to three weeks to facilitate air
Add water whenever compost becomes dry
Keep the center warm
Avoid contraction or waterlogging
Do not use material infested with pests or disease
Protect from rain and sun
Materials include crop residues, animal waste, old manure, farm yard manure, inorganic fertilizers and top soil.

i) How is green manuring done on the farm?

A crop is grown and then ploughed under to be incorporated in the soil while it is still green.

List the characteristics of green manure crops:

Fast growth rate
Preferably a legume
Leafy / high foliage ratio
Ability to rot rapidly

What are the advantages of green manuring?
Fixation of atmospheric nitrogen into the soil
Improves soil aeration, water infiltration and absorption
Increases organic matter and humus content of the soil
Increases crop yields.

a) Classify fertilizers by nutrient content.

Straight fertilizers contain one type of nutrient e.g nitrogenous, potassic or phosphatic
Compound contains two or more e.g DAP, MAP and NPK

b) i) Name the common nitrogenous fertilizers.

They supply nitrogen and include sulphate of ammonia, ammonium sulphate nitrate, ammonium nitrate, urea and calcium ammonium nitrate.

State properties of nitrogenous fertilizers/ (characteristics)

Highly soluble in water/ easily leached/ no residual effect
Have a scorching / burning effect on plants
They are volatile/ change into gaseous form
Hygroscopic/ absorb moisture from the atmosphere/ cake easily.

When are they applied and why at that time?
When the crop is already growing e.g for maize at 30-45 cm height
At this stage the crop has well developed roots to absorb dissolved nitrogen fertilizer.
The crop has well developed leaves for foliar feed
Crop is growing fast and required a lot of nitrogen.

c) i) Name the common phosphatic fertilizers:

They supply phosphorous and include DSP, SSP and TSP

When are they applied and why at the time?

Applied at planting time
Applied for formation, development and early establishment of roots.
Has long residual effect/ stays long in the soil
Have low mobility
Rather insoluble

i) Name the common potassic fertilizers

supply potassium and include potassium chloride (kcl) and muriate of potash.

Characteristics:

Easily soluble
Mobile
No fixation hence
Easily absorbed
Easily leached
Have searching effect.

i) What is fertilizer application?

Restoring soil fertility by supplying growing plants with nutrients that may be lacking in the soil.

List the methods of fertilizer application:

Broadcasting
Row application
Top dressing
Side dressing
Foliar spraying

What is top dressing?

i) Calculate the amount of K₂O (potassium chloride) contained in 400 kg of a compound fertilizer 25:10:5 – 5kg of K₂O is contained in 100kg of 25:10:5

Therefore: 400kg of fertilizer contains (400 x 5) = 20kg of K₂O

100

A farmer is to apply a compound fertilizer 20:30:10 on a vegetable plot measuring 5 metres long by 4 metres wide, at the rate of 200kg per hectare.
Calculate the amount of the fertilizer the farmer would require for the plot. (show your working)

10,000 sq. m require 200kg of fertilizer
therefore 5 x 4 sq. m would require
20 x 200 = 0.4 kg / 400gm

10,000

What do the figures 20, 30 and 10 in the fertilizer stand for

20 stands for the ratio of N₂ (Nitrogen)
30 stands for the ratio for phosphorous
10 stands for the ratio of potassium

How much of a fertilizer labeled (20:20:10) should be applied to a plot which requires 30 kg P₂O₅?
20 kg P₂O₅ are contained in 100 kg NPK (20:20:10)
30 kg P₂O₅ contain 100 x 30 = 150 kg NPK

a) i) State the importance of the nitrogen cycle

Makes available compound nitrogen for use by plants
Improves soil fertility

Describe the nitrogen cycle:

Nitrogen in atmosphere

Denitrifying

bacteria

Animals

Nitrate

Nitrogen is fixed by electrical charge into nitrates
Nitrogen dissolve and is absorbed by plants
Plants are fed on by animals and release ammonium compounds
Nitrifying bacteria/ nitrosmonas change ammonia into nitrite then into nitrate
Nitrite then into nitrate
The nitrate releases nitrogen into the air or is used up by plants.

What happens to nitrogen in the soil?
May evaporate / volatilize
Used up by micro-organisms
May be used up by plants
May be released into atmosphere by bacteria
In the process of denitrification
May be leached
May be eroded.

b) i) State the importance of carbon cycle

Provides carbon dioxide for photosynthesis
Production of energy for plant and animal use.

Describe the carbon

Compounds in plant residues digested/ oxidised to release carbon dioxide
Carbon dioxide in the soil produces carbonic acid, carbonates and bicarbonates.
Animals release carbon dioxide to the atmosphere during respiration
Plants also release carbon dioxide to the atmosphere during respiration.

How is carbon lost?
Leaching
Used by higher plants

How can carbon be restored to the atmosphere?

Enhancing process of photosynthesis
Burning hydrocarbons
During plant and animal respiration.

a) i) Define crop propagation.

Development and multiplication of new individual crops from existing ones.

What are the methods of crop propagation?

Seeds
Vegetative materials

b) i) List the different methods of vegetative propagation:

Use of cuttings
Layering
Grafting
Budding/ bud grafting
Use of storage organs

State advantages of vegetative propagation.

Desirable characteristics reserved
Disease resistance imported from some crops
Short period to maturity
Quick way of multiplication of low viability plants
Gives more than one variety on one crop
Short period to maturity
Quick way of multiplication of low viability plants
Gives more than one variety on one crop.

State its disadvantages.
Cannot produce new varieties
Difficult to keep materials free from diseases
Vegetative materials cannot be stored for long.

i) What are the advantages of seed propagation

Easy to store large number of seeds
Plant can produce large number of seeds
Can produce new plant varieties

State the disadvantages of seed propagation

Do not breed true to type
Some seeds have long dormancy periods
Seed may spread undesirable genes quickly
Crops may take too long to produce fruits
Seeds may be attacked by pests/ diseases

i) Give the advantages of early planting

Crops make good use of available rainfall
Establishment is early hence withstand competition from weeds
Crops escape attack by pests and diseases
Crops use nutrients well before leaching e.g nitrogen
Crops reach market early hence get good market
Reduces labour competition for various operations

State the factors to consider when selecting seeds or other planting materials for planting

Quality of parent plant e.g high yielding, vigorous growth
Disease and pest resistance
Free from weeds and pest/ disease damage
Early maturing/ suitable to the area
High quality products/ good size and grade
Should be viable

What are the reasons for seed selection?
To obtain high crop yields
Reducing chances of disease / pest attack
Obtain viable seeds
Obtain high quality produce
To get seeds suitable to the area

What practices are carried out for seeds to ensure that they germinate?

Proper seed selection
Planting at same depth
Proper seedbed preparation
Planting at proper moisture content
Treating seeds to break dormancy
Treating soil against pests and diseases
Plant at correct depth.

i) List the methods of planting

Dibbling
Broadcasting
Row planting
Drilling

State the advantages of row planting.

Saves on seeds/ economy on seeds
Easy to get correct spacing
Makes subsequent operations easier

State the factors which influence planting depth.
Soil moisture
Soil type
Size of seeds.

What factors determine crop spacing?

Fertility status of soil
Moisture content of soil
Use to which crop is to be put
Machinery to be used in subsequent operations
Growth habit of crop
Number of seeds per hole
Prevalence of certain diseases/ pests
Method of planting

State the advantages of correct spacing

Avoid competition for nutrients, light, water, space
Obtain adequate plant population
Controls spread of pests and diseases
Easy to carry out subsequent operations/ easy to mechanics

Why is correct plant population necessary?

To obtain high quality crops
Helps a farmer to control weeds / pest/ diseases
Helps in soil and water conservation
To obtain high yields

Name the treatments necessary on planting materials before planting?

Legume seed inoculation
Seed dressing
Breaking dormancy of seeds
Pre-conditioning seeds

List the field practices on crops;

Thinning
Gapping
Pruning
Roguing
Staking/ training/ propping
Earthing

i) What is crop rotation?

Growing of different crops in an orderly sequence on the same field/ seedbed

Why is crop rotation important?

Maintains soil fertility/ improves soil structure, aeration, water infiltration, addition of nitrogen by legumes
Controls pests/ diseases
Makes maximum use of soil nutrients
Reduces chance of erosion
Controls weeds.

State the factors to consider when planning a crop rotation system:
Nutrient requirement of different crops in the sequence
The need to include grass loys in the programme
Prevalent pests and diseases
Types of crops in the sequence
Growth habit of the different crops included.

Why is it important to include a grass loy in a rotation programme?

Grass loy improves soil structure/ maintains it
They add organic matter in the soil/ increase fertility.

i) What factors influence the time and stage at which crops are harvested?

Purpose of the crop / intended use
Kind of storage facilities available
Method of harvesting the crop
Type of crop to be harvested
Moisture content e.g grains

Mention the harvesting methods

Manual / by hand
Mechanical / using machines

How can crops be prepared before storage?
Processing / to put in usable/ acceptable form
Inspection and sorting out into grades
Hardening of fruits and root crops
Drying or freezing to reduce spoilage rate
Chemical treatment
Adding preservatives.

Why dry grains before storage?

Prevents germination/ sprouting in storage
Reduces pests/ disease attack
Reduces attack by fungi.

What factors are considered when grading crops for market?

Size
Colour
Shape
Dryness
Damages on crops

i) List the various storage structures on farms

Traditional granaries
Maize crib
Bags
Bulk storage e.g silos

State the problems farmers face in storage of produce from farms.

Vermin’s, insects and fungi
Dampness in stores causes rot
Storage facilities are poor
Little knowledge on treatment before storage
Lack of capital to construct good structures and buy chemicals.

List the features a good crop storage structure has
Raised from the ground adequately
Leak-proof roof/ water proof roof
Clean or easy to clean
Vermin proof
Strong enough to support the produce in store
Strong enough to keep away thieves
Well ventilated
Easy to load/ unload

a) What is a nursery?

A place where seeds are grown to get special attention before being transferred into the main field/ seedbed

State the reasons for using a nursery.

When seeds are too small
Easy to handle/ take care of seedlings
Easy to select seedlings
Some seeds are delicate hence not viable and require proper care
Pest control is easy
It is possible to carry out watering
Uniformity of plants in the field
For bulking up as in the case of sugarcane planting.

State the nurseries management practices.

Proper watering
Hardening off
Controlling pests and diseases
Thinning or pricking out

Explain the following nursery practices.
i) Pricking out.

Done to enable seedling to grow vigorously and healthy/avoid overcrowding

Hardening off.

Carried out to make the seedlings to get used to the actual field conditions.

Removal of diseased crop plants

a) i) What is health and diseases

Health is the state of the body in which all body organs and systems are functioning normally and are normal.
Disease is any alteration in the state of the body or any organs or systems which would interfere with or interrupt the proper functioning.

State the importance of keeping livestock healthy

To increase quantity of livestock products
To increase quality of livestock products
To increase profit level/ reduce cost of production
To prevent the spread of diseases
To increase productive life of an animal
To enable them to breed regularly.

State the signs of illness in cattle
Dullness
Abnormal urination e.g red water
Rough hair-coat / hair falls off
Abnormal respiration rate
Dry mucus membrane
Abnormally low or high temperature
Loss of appetite
Abnormal pulse rate
Decline in production
Abnormal defalcation e.g diarrhoea/ constipation
Aggressive when approached.

List the causes of animal diseases:

nutritional cause
chemical causes
physical cause
living organisms.

What are the categories of diseases?

Bacterial
Viral
Ricketsial
Fungal
Protozoan

State the general methods of disease control.

Use of prophylactic drugs e.g antibiotics/ prophylaxis
Proper sanitation/ farm hygiene
Use of antiseptics and disinfectants for cleaning
Quarantine and isolation to reduce spread
Slaughtering, culling or killing affected animals
Routine vaccination to prevent infection
Killing vectors e.g ticks, tsetsefly, etc
Proper nutrition/ feed properly
Use proper technique of milking to control mastitis
Artificial insemination to avoid breeding disease e.g contagious abortion
Proper disposal of carcass e.g for Anthrax
Proper housing / avoid overcrowding
Treat affected animals to avoid infecting others
Avoid injuring animals
Rotational grazing to control parasites / internal parasites
Prevent / avoid factors causing stress.

a) What is a parasite?

Any organism that depends on another organism, called host, for nutritional and protective purposes.

i) What are external parasites?

Live on the host at lease for part of its life cycle.

State examples of external parasites:

Ticks, tsetsefly, mites, lice, fleas, keds

State the signs of infestation by external parasites:
Anaemia
Irritation/ scratching
Loss of hair
Sores/ wounds on skin
Presence of parasites on animals body

List the harmful effects of external parasites.

Transmit diseases/ cause diseases
Suck blood and cause anaemia
Irritation and discomfort
Poor quality hides and skins
Increase production costs.

i) State the categories of tick.

One-host
Two-host
Three-host

ii) Give the stage of tick’s life cycle in proper order

Egg, larva, nymph, adult.

iii) How are ticks controlled?

Use of chemicals/ acarioides
Ploughing the pastures or crop
Burning infested pasture
Hand picking and killing
Rotational grazing
Fencing the farm

i) What are internal parasites?

Stay inside body of host.

Give examples of internal parasites

Round worms
Flukes/ liver fluke
Tapeworms
List the harmful effects of internal parasites:
Retarded growth/ malnutrition/ emaciation
Lower production rate
Diarrhoea/ constipation
Damage to the organs/ blindness/ pneumonia
Blockage of organs
Irritation / coughing
Anaemia
Death

State the methods of controlling internal parasites of livestock.

Regular drenching / deworming
Rotational grazing
Draining of swampy areas
Proper sanitation in livestock houses
Spraying swampy areas with appropriate chemicals
Burning pastures t kill eggs
Plough the pastures to bury eggs

a) Name intermediate hosts for:
i) Tape worm

Pig/ cattle

Liver fluke

Snail/ mud or vaster snail

Why should drenching alone not be an affective control measure for livestock

It does not destroy intermediate hosts
It does not destroy other stages of the parasites

a) What is nutrition?

Process by which an animal takes in, digests and assimilates food

Describe the various nutritional elements:
i) Carbohydrates

Are energy foods
Produces heat for all body processes
Produces energy for maintaining animal alive
Crude fibre in carbohydrates prevents constipation
Excess converted to fats and stored
Source includes roughage, cereals, tubers, lactose from milk.

Proteins

Are body building feeds
Provides raw materials for synthesis of animal
Products e.g milk, eggs, etc
Used in synthesis/ growth of cells
Used to produce energy
For formation of enzymes and antibodies
Maintain body tissues/ repair and replacement
Deficiency leads to stunted growth, low fertility, low production, wearing out of body tissues and poor resistance to diseases.
Fats
Source of energy
Sources include sunflower, fish meal, seeds, etc

Classified as water soluble or fat soluble
Functions are to promote growth, help in blood clotting, bone formation, muscular activities, prevent diseases and act as catalysts.
Sources are most food eaten.

Maintain osmotic pressure, regulate metabolism, bone formation and development, teeth development, increase food conversion, increase in appetite.
Deficiency leads to reduced appetite, loss of weight, decrease in production, poor growth and loss of condition.
Sources include mineral supplements.

Water

Functions:

Regulation of body temperature
Make cells turgid and maintain body shape
Transport of nutrients
Biochemical reactions
As a lubricant

Factors influencing intake.
Size of animal
Productivity e.g milk
Type of food given to animal
Physiological status of animal e.g pregnant
Ambient temperature
Species/ kind of animal

Explain what the following means:
i) Concentrates

A feed with high protein and/ or energy content but low in fibre
Have high available nutrients per unit weight
Compact in form mashes/ powder, granules, salt and mineral blocks, etc
Fed in small amounts.

Roughage

A feed with high fibre contents and / or low energy
Are bulky, of low digestibility, low in protein, and of plant origin e.g pasture, hay, silage, fodder.

What is a ration?

Amount of food that will produce essential nutrients to an animal to enable animal nest its nutritional requirements.

Explain the meaning and importance of.
i) Balanced ration

Contains all nutritional requirements of animals

Production ration:

Feed given to an animal over and above the maintenance ration to produce a given product
Used for production of products like milk, meat, also for foetal development, work and growth of young animals.

Maintenance ration.
The portion of a feed required by an animal to continue with the vital body processes

State the desirable characteristics of a livestock ration:

Balanced in terms of nutrients
Palatable to the animals
Highly digestible
Free from poisonous materials/ free of contamination

a) i) Outline the main differences between ruminants and non-ruminants

Ruminants have four stomach compartments while non-ruminants have only one.
Ruminants chew cud while non-ruminants do not chew cud
Absence of ptyalin in ruminant saliva and presence in non-ruminant saliva
Ruminant digest a lot of cellulose while non-ruminants digest only a little cellulose.

Draw a ruminant stomach e.g cow and explain the functions of the four chambers.

Rumen:

First chamber
Stores and softens food
Microbial action of food takes places here

Reticulum

Separates coarse food from fine food particles

Omasum

Grinds food and reduces water content

Abomasum

Has enzymes which act on food thus causing food digestion

How is grass digested in the rumen of an adult ruminant?

Food is stored in the rumen
Coarse grass is regurgitated from the rumen for further chewing in the mouth i.e chewing cud.
Saliva that is mixed with feed when chewing cud creates alkaline PH suitable for bacterial action in the rumen.
Food undergoes microbial fermentation in the rumen
In the rumen carbohydrates are broken down into volatile fatty acids/ acetic acid and butyric acid.
Gases like methane, carbon dioxide and hydrogen are released.
Proteins are broken down into peptides/ amino acids
Amino acids/ essential amino acids are synthesized from ammonia and other non-protein nitrogen by micro-organisms.
Micro-organisms also synthesize certain vitamins e.g vitamin B complex, vitamin K.
Much of the volatile fatty acids and ammonia are absorbed through bolching i.e carbon dioxide and methane.

State the functions of the following parts of poultry digestive system.
i) Crop

Softening food
Storage of food

ii) Gizzard

Contains small stones which help to grind food and break down cellulose.

a) i) Draw the reproductive system of a hen and explain the stage taken during

the formation of an egg.

Ovary

Produces ova

Infindibulum

Site of fertilization and storage of sperm calls
Yolk takes 15 minutes here

Magnum

Albumen is added
Egg takes 3 hours here

Isthmus

Secretes the shell membrane
Water, minerals and vitamins
Process takes 1 ¼ hours

Uterus/ shell gland

Has calcium deposits
Shell added round eggs
Completes the addition of albumen
Process takes 18 – 22 hours

Vagina

Pigmentation of egg takes place here
Socrates mucus which reduces friction and facilitates expulsion of the egg
Takes 1. 10 minutes

Cloaca

Delivers the egg out gently.

Draw a clearly labeled diagram to show the reproductive system of a cow and state the functions of the labeled parts.

Fallopian tube.

This is a passage through which ova pass from the ovary.
This is where fertilization takes place as the ovum passes to the uterus.

Ovary.

Produce ova
Produce sex hormones e.g oestrogen, progesterone

Uterus

After fertilization foetus develops until birth here.

Vagina and Vulva.

Receive male’s sperms
Aid in expulsion of young from the womb during birth

b) i) What is selection in animal breeding?

The process of allowing certain animals to be parents of future generations.

State the factors to consider during selection.

Increase in yield
Improved quality of products
Resistance against diseases
Resistance to heat or dry conditions
Reduced maturity age.

i) What is breeding?

It involves mating of desirable males and females

ii) State the importance of breeding.

To obtain high quality products
Increase production capacity
Import disease resistance
Increase tolerance to high ambient temperature
To reduce maturity age.

Give the methods of mating cattle
Artificial insemination / AI
Natural method

i) What is natural mating?

Taking a bull to serve cow

State its advantages

Heat detection by bull
Bull stays with cow on heat
No need for harder to detect heat.

State the disadvantages of natural mating?
May cause inbreeding if bull is not controlled
Expensive/ uneconomical to keep a bull
There is a risk of transmission of breeding diseases
A bull may cause physical injury to a cow/ handler
Only a limited number/ few cows can be mated by one bull within a given period of time.

Explain the main systems of breeding.
i) Grading up

The process of crossing until an animal having desirable characteristics is obtained.
Example is mating Boran bull to Friesian cow to obtain increased production and disease resistance.

Line breeding

Is the mating of two individuals originating from one ancestor or same line of breeding.

Cross breeding

Meaning:

Mating two pure breeds belonging to different breeds/ mating a pure bred sire of one breed to a high quality grade female of another breed.

Reasons:

To produce a hybrid with hybrid vigour
Imparts desirable genes from either of the parents.

What is hybrid vigour?

The increased ability and performance of the offspring above the average of the two unrelated parents.

Outcrossing

Mating two unrelated animals of the same breed

Meaning.

Mating of closely related animals

Aim

To retain/ preserve certain desirable qualities

Disadvantages

Increases embryonic mortality/ abortion
Reduces disease resistance ability
Reduces the vigour of the animal / causes weakness/ abnormality
Reduces yield.

i) What is artificial insemination?

Obtaining semen from males and depositing it in female’s reproductive canal by artificial means.

State its advantages.

Cheap / can be afforded by many farmers
Controls breeding diseases /
One male can serve many females
Makes use of good bulls/ quick way of improvement
Young/ small females not injured
Used to prevent inbreeding
Semen can be used in distant places

Give the disadvantages.
Can quickly spread undesirable genetic traits
Requires special equipment and good communication network
Timing of optimum period is difficult
Not readily available to small scale farmers.

a) Discuss sheep management from selection of breeding stock to lambing.
i) Selection of breeding stock.

High fertility and regular breeding
Good quality products
Fast growing/ early maturing
Healthy stock
Good mothering instinct
Good body conformation/ not physically deformed.

Breeding

Flush owes by giving extra concentrates/ high plant nutrition
Flushing should be started about 3 weeks before mating and continued for three weeks after mating
Clip wool around vulva for easy mating/ do crouching
Raddling of rams before mating
Use one ram for 35 – 60 owes
Mating time for lambing to coincide with the season when there is enough pasture.
If more than one ram used, use different colour of paste for each ram.
Remove rams from owes after mating.

Management during gestation
Food owes on good pasture / concentrates 3 – 4 weeks before lambing / steam up
Move owes to clean pasture three weeks before lambing
Deworm owes 2 –3 weeks before lambing
Vaccinate owes 2 –3 weeks before lambing against common diseases
Provide clean water.

Lambing management.

Observe signs of lambing and supervise/ assist when necessary
Disinfect navel cord immediately after lambing
Ensure lambs suckle within first 1-2 hours
Dagging / clipping of wool around teats after lambing
Owes that give birth to more than one lamb should be given extra feeding.

Disease the management of lambs from birth upto and including weaning.

Weak lambs should be artificially reared
Rejected/ orphaned lambs should be given to faster mothers
Keep lambs and the owe on good pastures
Dock the lambs within the first 2 weeks
Castrate male lambs not needed for breeding within the first two weeks
Introduce creep feed to the lambs from 6 weeks
Dip/ spray / dust sheep as necessary against octoparasites
Treat sick animals
Wean lambs between 4 – 5 months or when 22kg live weight
Put identification marks before weaning
Trim hooves before mating
Deworm lambs before weaning
Keep records

a) i) Describe the factors to consider when selecting a gilt for breeding.

Maturity ie. Proper age / 12 months or 90 –100 kg live weight
Good mothering instinct
Fast growth rate
Lack of physical defects
Healthy i.e lacking history of many diseases

What characteristics should be considered when selecting a breeding boar?

Docile/ good temperament
Good body conformation for the breed
Lack of physical deformities
Strong back and legs
Fast growing/ early maturing

What preparations should be carried out for a sow one weak before she farrows?

Clean and disinfect the farrowing pen
Wash / clean and disinfect the sow
Treat the sow against external parasites
Move the sow to farrowing pen/ orate within a week/ separate from the rest
Reduce sow’s ration a day before farrowing
Provide heat in the farrowing pen/ creep area
Provide clean bedding material
Provide bran to the sow as a laxative.

Discuss the management of piglets from farrowing to weaning time.

Keep watch over farrowing process/ help in the farrowing process
Remove mucus and any foreign materials around piglet’s nostrils
Put piglet in a safe warm place
Tie/ out and disinfect umbilical cord
Dispose of afterbirth/ stillborns
Ensure piglets suckle colestrum/ piglets suckle immediately after birth
Got rid of excess piglets/ rear excess piglets artificially/ give excess piglets to a foster mother
Clip off the needle tooth
Give piglets iron injection or iron paste to control anaemia
Provide croop food to the piglets
Give sow extra food according to the number of piglets sucking it
Castrate male piglets not intended for breeding at about 3 weeks of age
Put identification marks on piglet/ identify piglets using appropriate method
Weigh piglets regularly weekly and later monthly
Remove sow from farrowing pen to wean piglets
Select the piglets to be used for breeding
Provide piglets with extra food and water at weaning
Keep farrowing pen clean throughout the rearing period
Wean between 4 – 8 weeks of age
Keep appropriate records
Deworm piglets at weaning time
Provide adequate water
Control diseases as necessary/ vaccination
Control external parasites

How would you rear a gilt from weaning time to the time it farrows?

Food gilt on atleast 3 kg of sow and weaner meal daily
Provide clean drinking water
Vaccinate the gilt to control common diseases
Control external parasites by dusting with pesticides
Treat gilt of sick
House the gilt next to a boar at age of 12 months
Ready to be served/ serve it at right age and weight
Keep the pen clean by maintaining clean litter
Flush gilt 3-4 weeks before service by feed on high quality diet
Take gilt to the boars pen for service and let it stay for at least 12 hours.
Observe the return to heat, if any, after three weeks, and repeat the service if necessary.
Steaming up should start 1 ½ months before farrowing by giving 3-4 kg of feed
7-10 days before farrowing, the gilt should be washed and moved into a clean and disinfected farrowing pen.
Sow and weaner meal should be reduced three days before farrowing
Observe the signs of farrowing, and supervise the farrowing process.
Deworm the gilt 7-10 days before farrowing.

i) Give the reasons for culling a breeding boar.

When the boar is old
When the health of the boar is poor/ injury
When the offsprings are being used as replacement stock/ to stop inbreeding
When the bear is too fat and lazy/ back leg weakness
When the performance of offsprings is poor
When the bear lacks libido / infertile

Why should a breeding sow be culled?

Goats are browsers/ require less food
They can do with little water
They are easy to manage
Less attack by diseases
Good walkers/ good climbers.

a) Why are goats suited to most parts of Kenya?

Goats are browsers/ require less food
They can do with little water
They are easy to manage
Less attack by diseases
Good walkers/ good climbers

What are the various management practices a goat farmer should carry out?

If goats are kept for milk, the kids should be removed from their mother and fed from a bucket or a bottle
The kid should be fed three times a day
Solid food should be introduces at 2-3 weeks old
Regular vaccination should be carried out after weaning
Hoof trimming
Confined meat producing goats may be fed on out forage
Food on sweet potato vines, napier grass or green maize
In addition to grazing, dairy goats food on roughage such as silage
Concentrates must be fed to lactating goats to correct any mineral deficiency in roughage / provide mineral lick
Proper records on various operations should be kept
Spraying against external parasites/ farm hygiene
Identification operations e.g tagging, branding, ear-notching tatooing
Castrate males not required for breeding

Give the methods of improving dairy goats.

Proper selection/ bulling
Proper breeding upgrading/ cross breeding
Maintaining good health
Proper feeding
Proper milking methods
Proper housing.

a) State the factors that should be considered when selecting rabbits for breeding.

Good body size
Breeding efficiency
Good body conformation
Growth rate
Good health
Freedom from physical deformities.

Why is it important that rabbits are fed on a balanced diet?

For quick growth
To prevent mineral deficiency
To give good quality products
To give maximum yield
Prevention from diseases

List the heat signs in a doe.

Restlessness
Rubs itself against any object
Vulva swells
Interested in other rabbits
May lie on her side

Name the types of rabbits keeping.

Rabbitry and hutches
Mordant i.e movable rabbit house built of light materials
Warren
Colony system.

State the general routine management practices necessary to protect rabbits from diseases and parasites.

Cleanliness in the housing units
Do not feed on contaminated food
Isolation and treatment of sick ones
Disinfect cages, water and feed troughs
Impose quarantine of two weeks on new rabbits.

a) State the uses of bees on the farm.

Pollination of flowers
Production of honey and wax

Give the functions of the various classes of bees found in a beehive.

Queen is fertile and lays egg
Drones are fertile males and mate with queen to fertilize the eggs
Works are sterile male who take care of all other bees and the hive, and also offer protection to the hive.

How can bees be attracted to a hive?

Using honey
Smear sugar syrup on hive
Use of molasses.

i) When is it recommended to harvest honey?

Late in the evening
Early in the morning

State why smoke should be used when harvesting honey, but not fire.

Smoke makes bees loss aggressive/ less active
It does not kill bees/ breed
Quality of honey obtained is sufficiently high

What precautions are necessary when harvesting honey?
Avoid excess smoke getting into the hive
Prevent rain water from getting into hive
Use clean utensils to avoid contamination
Use of protective clothes

i) Name diseases of bees.

Acorive disease
Foul breath disease

Give examples of pests of bees.

Safari ants
Bee lose
Private wasps
Wax moth
Birds
Honey badger
Beetles
Robber bees

What makes the camel suited to living and working in desert conditions?

Can tolerate high temperature
A browser which survives well on scanty vegetation
Travels long distance and for several days without water
Hooves are suited to walk on sand

Mention the uses of donkeys.

Transportation
Work e.g pulling ox-ploughs for cultivation.

b) What management practices are necessary to enable a donkey work

efficiently?

Proper harnessing to avoid injuries
Foot care and hoof trimming when necessary
Proper feeding
Enough rest after work
Treat when sick
Drenching using horse dewormer.

a) i) Explain cropping in fish farming.

The removal of marketable size of fish from the pond to provide more food for those left behind.

What is fish harvesting?

Removal of all fish from the pond

List the features that are necessary in fish-pond construction.

Inlet for fresh water
Spillway to remove excess/ overflow water
Outlet for drainage e.g when harvesting fish or replacing water
Fence to keep away predators/ thieves
Screen to prevent fish from escaping.

Explain the maintenance practices necessary for a fish pond.

Maintain optimum level of water by regulating inflow and outflow of water
Immediate blockage of water leakages
Remove any debris
Out weeds or grass growing around pond
Fertilize pond regularly
Provide enough food to fish

a) i) How can skin of an animal be damaged while animal is still alive?

Poor branding
Scratching by sharp objects such as wires / whipping/ injury by other animals
Skin diseases
Bites by parasites.

State the treatment given to hides and skins after flaying.

Washing
Trimming
Tanning
Draining and fleshing
Preserving by salting

What are the uses of hides and skins?
Source of revenue
Used to make items e.g shoes, etc

b) i) Give reasons why honey harvesting at night is not encouraged.

To avoid bush fires
Because one may not distinguish between honey combs and brood combs
Loss damage to combs
Little contamination of honey
To avoid killing bees.

Describe the procedure of harvesting honey.

Wear protective clothing
Approach beehive from behind
Move smoothly
Puff smoke, using smoker, into entrance holes
Inspect combs thoroughly
Harvest only where scaled combs
Leave enough combs with honey, especially in dry season, to avoid starving bees
Brush out bees from honey combs
Avoid crushing bees.

State the methods of extracting honey from honey combs
Using heat method
Crush and strain
Using of extraction.

iv) What factors influence the quality of honey?

Presence of impurities/ foreign materials
Source of nectar / food type
Stage of ripening/ maturity / under 17% moisture content
Season of the year/ rainy season/ flowering
Method of extraction.

c) Describe hoe to kill and prepare a rabbit carcass

Kill by dislocating the neck
Hold by back legs in the hand
Strike a sharp blow with edge of hand, at base of skull behind the ears
This causes bone separation and breaks blood vessels of the neck
Hook up rabbit immediately by one leg
Remove head to assist bleeding
Slit abdominal wall and eviscerate / remove visceran/ remove internal organs
Dry the skin using appropriate method
Sell meat locally.

i) State the difference between wool and hair.

Wool is outer coat of sheep made of many fibres with crimp
Appearance that make the fibres elastic
Hair is smooth, lacks waviness and is inelastic

What is fleece?

Wool which has been shorn/ out from sheep

Give the qualities of good wool.
Clean / loss
Long
Fine/soft/wool count
Be of pure colour/white
Strong
Elasticity/ crimpy.

List the precautions to be taken during the sheep shearing process to ensure good quality wool

Shearing on dry and fine weather/ season
Use clean floor to avoid fouling of wool
Avoid half cut wool as this lowers quality

How are fish processed before cooking?

Scaling
Removal of offal’s/ eviscerating
Sun drying or smoking to slow down deterioration

ii) List the methods of preserving fish before sale to consumers

Splitting then drying in the sun
Smoking

FORM THREE TOPICS

a) Define farm layout

refers to how land on the farm is allocated to various uses.

What is a good layout

One which allows easy management of various enterprises on the farm
One which satisfies the farmer and give him comfort.

State the factors to consider when planning the layout of a mixed farm.

Slope of land/ drainage / topography
Direction of prevailing winds
Type of soil
Type of enterprises required/ other enterprises on farm
Infrastructure/ accessibility/ other enterprises on farm
Government regulation
Existing permanent structures on the farm
Land size
Security of enterprises
Existing ammonites e.g electricity, water
Panoramic view

a) List the common structures found on the farm.

Nursery beds – Beehives
Crushes – silo
Calf pens – Compost heap/ pit
Fish ponds – Store
Dairy shed / milking parlour – rabbitry and hutches
Fences
Dips
Pig sty

Explain the factors to be considered in constructing a farm structure
i) Sitting

Sitting the structure in rotation to other buildings/ farm activities/ considering security/ accessibility/ topography/ drainage

Orientation of the building in relation to wind direction/ light/ topography

Design / purpose
Design of the structure to fit the intended purpose or use/ to fit the climate of the area/ size of enterprise.

Materials

Choice of building materials considering type/ cost/ durability/ availability.

Cost of structure/ finances available to put up the structure.

Alternative uses of the structure

Construction skills
Availability of needed skills

Governments regulations
e follow the legal government regulations

Type of building

Permanent or temporary

Future expansion

Should consider space for future expansion.

State the factors to consider when selecting materials to construct farm structures.

Durability of materials
Cost of materials
Availability of skilled labour for construction
Capital available
Availability of materials
Strength of materials

i) Name the types of fences used on farms.

Barbed wire fence
Wooven wire/ wire knotting/ chicken wire fence
Electric fence
Pole fence/ timber / wooden/ post and rail fence
Wall fence/ stone fence
Plain wire fence
Hedges/ live fence.

State the advantages of barbed wire fence and any of its disadvantages in livestock farming.

Advantages

Effective in stopping animals from forcing their way out.

Disadvantages.

May injure animals
Expensive per unit weight or per given gauge

How are fences constructed?
Locate the corners
Clear the fencing area
Make corners, strainers and passes
Dig holes to specified depths
Firm the posts by use of concrete mixtures
Drill holes on the posts and fix the wires
Strain the wires and fix onto the posts
Fix the droppers to reinforce the wires.

Describe the uses of farm fences.

Provide security from thieves, wildlife/ control trespassers
Enable paddocking/ rotational grazing/ mixed farming
Control pests and diseases by keeping away other animals from the farm
Demarcate boundaries
Live fences act as windbreaks/shelter belts
Provide aesthotic value to the farm
Increase farm/ land value
Help n soil and water observation in case of hedges
Hedges may be a source of fruits and their trimmings may be a source of fodder or firewood or compost manure
Isolate animals for different purposes e.g sick, bulls, calves, pregnant etc.
Provide privacy.

What maintenance practices are carried out on farm fences?

Replacing broken posts, droppers etc
Replacing / tightening loose wires
Control termites and fungi from causing damage
Replace struts if broken.

State the uses of a crush.

Hand spraying or hand dressing to control ticks
Drenching or deworming against internal parasites
Artificial insemination
Applying identification marks
Taking temperature
Pregnancy diagnosis
Milking
Dehorning
Castration

(i) Name the main sections of a cattle dip stating its functions.

Assembly yard is a waiting area for holding the animals before dipping
Footbath for washing mud from cattle hooves to prevent dip contamination’s
Dip tank which contains dip wash into which cattle got immersed
Draining race/ drying race for holding animals after dipping to let the dip wash drip.

State the main use of a dip.

Where animals are immersed in a solution of acaricide and water/ dipwash to control external parasites e.g ticks.

State the factors to consider when planning to construct a grain store.

Sited on a well-drained ground
Free ventilation without draughts
Rainproof/ leakproof
Adequate floor space
Easy to clean
Vermin/ pest proof/ have rat guards
Keep away thieves/ predators.

i) State the features of an ideal calf porn

Well ventilated
Leakproof
Well drained floor
Clean
Draught free
Enough space for calf

What facts influence siting of calf pens?

Topography / drainage of land
Accessibility of pen
Location of existing farm structures/ amenities
Wind direction
security

Give the maintenance practices of a permanent calf pen.
Repair / replace worn-out parts
Whitewash walls of calf pens
Regularly clean and disinfect the calf pen
Ensure that the drainage system is working.

Name the types of calf pens.

Movable pen
Permanent

i) What are the requirements for constructing a poultry house for deep litter system?

Roof to discourage insects
Properly managed litter
Enough space at food and water troughs
Provide nests
Provide perch.

Give the maintenance practices necessary in a dip litter poultry house.

Repair broken parts of the house
Clean and remove the cobwebs and any dirt
Improve drainage
Fumigate against pests and diseases
Paint some parts of the house.

i) State the factors to consider in siting a rabbit hutch.

The site should be safe and secure especially in or near a homestead
It should be sized in an accessible place
The place should be sheltered from strong prevailing winds
The area should be well drained
It should be located on the leeward side of the farm to avoid bad smell

What factors should be considered in selecting the construction materials?

Consider availability or materials
Durable materials are preferred
Consider cost of the material to use
Select roofing materials that can keep off rain
Some materials for the walls should allow enough light and ventilation
Select some materials for the floor that will allow drainage of urine and from passage of droppings.

Give the environment of a rabbit hutch.
Lack proof
Easy to clean
Free from strong wind/ draught
Safe from prodiors/ raised above ground level
Floor to allow from drainage of urine and droppings
Well ventilated
Adequate space.

State the reasons for raising rabbit hutches above ground level.

To ensure security from attack by dogs, cats, etc
To hasten drying of bedding
To avoid dampness from the ground

i) State the factors to consider when designing a piggery to ensure good health of pigs.

Ventilation
Space requirements according to recommended stocking rate
Basking/ exercise area
Security of piglets e.g constructing guard rails
Drainage
Position of food troughs and water troughs in relation to dunging area.

a) State the reasons why maintenance of farm structures is important.

Avoid accidents when using them
Ensure efficiency of usage of structure
Prolong the life of the structure/ farm

a) i) What is land tenure?

Ownership of rights to the use of land

List the land tenure

Collective e.g communal and cooperative tenure
Individual e.g owner-occupier, company and tenancy and landlordism/ lease held system

i) What is land refers?

Any organised action taken to improve the structure of land tenure and land use/ deliberate change in the land tenure system

State the methods of land refers.

Land consolidation
Land subdivision/ fragmentation
Land adjudication and registration/ demarcation
Settlement and resettlement

i) Distinguish between settlement and resettlement.

Settlement is planned transfer of population from one area to another
Resettlement is transferring population from more densely populated area to less populated one.

State the objectives of settlement and resettlement

To settle the land lost
To make use of idle land
To create self employment
To relieve population pressure
To increase agricultural population.

What were the contributions of settlement schemes?
Have increased production
Better use of extension services
Increased agricultural credit
Marketing cooperatives are being used
There are more improved livestock
Acceleration in development of infrastructure

a) i) What is soil erosion?

Detachment and carrying away of top soil by wind and water.

Name the types of soil erosion.

Splash/ raindrop erosion
Gully erosion
Streambank erosion
Rill erosion
Shoot erosion

State the factors which influence the rate of soil erosion.
Amount and intensity of rainfall
Slope/ topography
Vegetation cover
Ploughing up and down the slope
Soil type
Soil depth

i) What is soil conservation

The use of resource without rendering them unproductive due to erosion or depletion of plant nutrients.

State the reasons for soil conservation

Prevent loss of plant nutrients from the soil/ to maintain the soil fertility
Maintain soil structure.

List the methods of soil and water conservation.

Filter strips
Out-off drains
Grassed waterways
Mulching
Trash/ stone lines
Ridging
Terraces
Diversion waterways
Contour farming
Forests/ afforestation
Gabbions/ check dams/ porous dams
Dams and reservoirs
Bunds

a) What is a weed?

Any plant growing where it is not required and has more disadvantages than advantages

How are weed classified?

Life cycle
Morphology
Habitat

List the economic classes caused by weeds.

Compete with crops are nutrients, space, light, water
Reduce quality of products
Some are
Some block irrigation channels and deprive fish of oxygen
Some lower quality of pasture
They increase production costs

Describe the wed control methods
Cultural

Includes mulching, cover cropping, field hygiene, timely planting, crop rotation, using clean planting materials, etc.

Mechanical:

By use of tillage, cultivation, slashing / defoliation and uprooting weeds

Biological
Deliberate use of a biological agent e.g insect, virus, fungi animal to reduce the population of a target weed.

Use of herbicides to kill weeds
Herbicides are chemicals which kill plants.

a) i) What is a crop pest?

Any organism that destroys/ is a nuisance to crops, either directly xxxxx, by feeding on tem or introducing disease causing

ii) Name the categories of crop pest?

Insects – Micro-organisms
Mites – Higher animals
Birds – Molasses
Nematodes – Rodents
How can pests be controlled on the farm?
By use of chemical e.g pesticides
Early planting of crops
Field hygiene e.g destruction of affected crop residues
Use of trap crops, trap cropping
Close season
Crop rotation
Growing resistant varieties
Trapping and killing pest.

What is integrated pest management?

The use of a combination of various control methods

i) What is a plant disease.

Any alteration in the state of a plant or of its parts, which interrupts or disturbs the proper performance of functions of its parts.

Name the disease causing factors in crops.

Viruses
Mineral deficiency / nutritional in balance
Bacterial
Fungi
Physiological disorders

List the various practices carried out in the field to control crop diseases.
Crop rotation
Close season
Roguing/ destroying infected
Planting disease free plants/ use of certified seeds
Early planting/ timely planting
Pruning/ proper spacing
Weed control
Use of resistance varieties
Quarantine
Application of appropriate chemicals
Use of clean equipment
Heat treatment.

Discuss the growing of the following crops.
Sorghum
i) Seedbed preparation

Clearing land
Cultivating the land to get rid of perennial weeds
Harrow the land to fine tilth

Planting

Planting at beginning of rains
Plant in rows/ broadcast seeds
Spacing 60 x 1 cm
3 – 5 seeds per hole
depth 2-5-5 cm
seedrate 2-15 kg per hectare
apply phosphatic fertilizers at planting at a rate of 20-40 kg per hectare

Weeding
Keep them weed free from early stages
Cultivate regularly to control weeds
Apply herbicides especially on breed leafed weeds

Field management practices

Thinning/ thin and leave two vigorous plants
Thin when 5 cm long/ tall

Pests and diseases.

Scare the birds
Apply appropriate insecticides to control stalk bearer
Fungal disease control/ use resistant varieties, plant certified seeds

Harvesting

Ready 3-9 months depending on variety
Cut head/ panicle

Maize
i) Seedbed preparation

Clear land early before the rains
Harrow the land to medium tilth
Cultivate land to get rid of parannial weeds and allow vegetation to rot.

Planting

Done at the beginning of rains
Dry planting is recommended
Spacing varies with variety i.e 23-30 cm x 57 – 90 cm
Plant seed at 2.5 – 10 cm deep
Planting manually or mechanically
Apply DAP at 100 – 150 kg/ hectare in planting hole
Top dress with CAN at 200kg / hectare

Weeding
Weed at early stage to reduce competition for moisture
Hand weeding done
Herbicides sometimes used e.g simazine/ artrazine before germination and MCPA / 2,40 after germination.

Field management

Thinning done early to get consistent growth
Gapping done early

Pests control

Scare birds e.g quellea and weaver birds
Use appropriate control of pests e.g aphids, army worm e.g insecticides.

Disease control

Use appropriate control e.g fungicides for smut, rust and maize stork

Harvesting
Depending on altitude and variety
Stock out maize or harvest cabs when dry in field

Cassava
i) Basic requirements

Requires altitude of below 1500m.
Moderate rainfall/ drought resistant
Sandy soils / free draining soils

Seedbed preparation and planting

Deep ploughing recommended/ prepare ridges
Plant stem cuttings 40cm long at 45^o or less
Spacing is 1.5m x 0.9m
Bury half stem in soil.

Field management
Control weeds at early stages of growth.

Pest control

White scale controlled by clean planting materials.

Mosaic disease causes melting of leaves and deformed tubers
Control by planting resistant varieties.

Harvesting

Remove individual tubers or uproot whole plant
Use stick or forked jembes to harvest
Yields about 7-10 tons per hectare

Millet
i) Basic requirements

Altitude from 0-1200m
Rainfall of 500-600mm per annum
Light sandy soils

Seedbed preparation and planting

Prepare seedbed of fine tilth
Spacing is 60 x 30 cm
Sometimes interplanted with other crops

Field management
Top dress with nitrogenous fertilizer when 30cm long
Weeding done upto tillering stage

Pest control

Quelea birds cat seeds at miling stage
Controlled by scaring

Disease control

Dowry mildow control using fungicides and crop rotation

Harvesting

Individual heads out using knife or sickle

Sweet potatoes
i) Basic requirements

Altitude of C-2400m
750 mm of rainfall per year / drought resistant
wide variety of soils
warm to cool climate

Seedbed preparation and planting

Prepare flat seedbed/ ridges
Plant cutting in form of apical pieces of vines
Bury atleast half of vine.

Field management
Gives good yield with farm yard manure
Weeding in early stages only as later covers soil

Pest and disease control

Control sweet potato weevils with insecticides and crop rotation
Virus B transmitted by white flies causes stunting
Control by planting resistant varieties

Harvest few tubers at a time because of storage problem
Use sticks for harvesting
Good yield is 38 tones per hectare.

i) Areas where grown

Kano plains (Ahero), Mwea Tabere, Bunyala Irrigation Scheme.

Conditions necessary for growing rice.

Availability of water for irrigation
Topography flat land
Good soil type – with good water holding
Favourable temperature/ warm and humid
Availability of labour.

Planting / transplanting.
In flooded field
Flood 1/3 of height of seedlings
Spacing 10 x 10 cm or 10 x 20 cm or 20 x 10cm
Seedlings 15 – 20cm in height/ after 1 – 1 ½ months

Fertilizers

Phosphates at planting at 55kg/ ha P₂O₅
Nitrogen at planting at 15 kg/ha N
Top dress 3 weeks after applying N at rate of 15kg/ ha N.

Weeds

Uproot woods
Use chemical herbicides (2,4 – N)
Start with clean field

Pests	Control
– Birds	– Scaring
– Rice hispid, stem	– Spray with BHC, DDT dimention
– Field rats	– Field rat poison

Diseases	Control
– Rice blast	– Use loss nitrogen
–	– Use resistant varieties
– yellow mottling	– Quarantine.

Water regulation.
Maintain water depth at 1/3 height of plant throughout growing period
Ensure fresh water supply
Drain off water 3 weeks before harvesting.

Harvesting

Rice reaches maturity at 4-5 months/ harvest when dry
Out stem at base/ any correct method
Dry to 12-14% moisture content
Bag for dispatch.

a) What do the following terms mean?
i) Pasture

A cover of grass or legume or grass and legume used for feeding livestock.

Forage Crop

A plant which either grows naturally or is cultivated by farmers and used for feeding livestock.

A forage plant that is grown, harvested and given to livestock when ready.

Outline the methods that can be used to improve permanent potatoes.

Irrigation
Control weeds
Top dress with N-fertilizers to avoid denudation
Reseeding
Out back dry and unpalatable atoms with tractor mower to encourage fresh regrowth after grazing cycle
Controlled grazing.

What factors determine the forage crop species to be established at a place?

Yield of forage species in terms of herbage is quantity per unit of land
Resistance to pests and diseases
Adaptability to the area where it is established
Ease with which it can be established and eradicated
Whether pure or mixed stand
Growth rate and fast establishment

i) In which form can pasture be considered?

Silage
Hay
Standing hay

Why is it important to conserve pasture?

To distribute available forage for livestock throughout the year
To provide feed for dry season
To ensure better and full utilization of the available land
Conserved forage can be sold for money.

a) List the routes though which pathogens can enter the body of an animal.

Skin, eye, nose, mouth, anus, ear, genital organs, mammary glands, navel cord.

i) What is immunity?

The ability of an animal to resist infection by disease

Name the types of immunity.

Natural immunity
Artificial immunity

What is a vector?
A carrier of disease from one organism to another. It does not cause disease itself.

Explain the term incubation in livestock diseases

Period between infection by pathogen and showing of symptoms of the disease.

Discuss the following diseases under appropriate sub-headings.
Red water
i) Causal agent

Protozoa / bibesia bigomina

Symptoms

Red urine
Fever/ high temperature
Loss of appetite
Anaemia
Loss of production
Jaundice
Swollen lymph glands
Licking soil
Increased breathing

Control measures
Tick control e.g spraying, dipping, fencing, etc

Anthrax
i) Causal agent

Bacteria / bacillus enthracis

Symptoms

Sudden death
Bleeding form external crifices
Bleated carcass
High temperature/ shivering
Dullness
Bloody diarrhoea / milk ha blood stains
Non-clotting blood
Lack of rigor nortis
Loss of appetite

Control measures
Vaccination
Quarantine/ isolation
Treatment of the herd/ tread early with antibiotics
Proper disposal/ burying/ burning
Public education

Newcastle
i) Causal agent

Virus

Symptoms

Watery diarrhoea
Staggering with dreeping wings and bent neck
Soft-shelled eggs
Sneezing
Sudden death
Nervousness/ restlessness
Loss of production
Thick mucus discharge from nostrils/ difficulty in breathing.

Control measures.
Vaccination
Disinfection/ proper hygiene
Quarantine
Proper disposal / killing the flock
Use birds that are certified to be clean
Examination and treatment of suspected birds.

East Cost Fever (ECF)
i) Causal organism

Protozoa/ theilleria parva

Symptoms

Loss of appetite
Fever/ high temperature
Loss of production
Loss of condition
Small hemorrhages in vulva
Oral mucus discharge
Swelling of lymph glands/ nodes
Coughing
Dullness
Lachrimation/ running eyes/ tears
Diarrhoae
Partial blindness

Control
Use appropriate drugs e.g clexen
Control ticks

Foot and Mouth Disease (FMD)
i) Causal agent

Virus

Symptoms

Dullness
Loss of appetite / difficulty in eating
Profuse and continous salivation
Lameness / wounds on heaves
Loss of milk
Wounds/ blisters on tongue, gums and udder
Snacking of mouth
Loss of condition

Control
Slaughter affected animals
Quarantine/ isolation
Regular vaccination

Foot rot disease
i) Cause

A bacterium or virus/ fusifermis SPP

Symptoms

Lameness/ inability to walk
Selling of affected feet
Wound and ulcers/ pus/ foul smelling in affected feet
Anorexia/ loss of appetite
Loss of weight/ emaciation
Control
Trim heaves regularly
Keep grazing land free from sharp objects
Avoid grazing sheep in swampy areas
Apply feet bath using a disinfectant e.g copper sulphate solution
Isolate sick ones from healthy ones
Treat affected sheep to avoid spread

Brucellesis (contagious abortion)
i) Cause

Bacterial (Brucella abortus)

Symptoms

Premature birth of young
Abortion at 5-7 months
Retained placenta
Placenta when left will show aedema, necrosis and appears bloody
Barrenness
Yellow and brown sticky odourless discharge from vulva

Control
Use of artificial insemination
Vaccination
Test culling and slaughter infected females
Clean animal dwelling houses
Boil milk
Aborted foetuses should not be touched using bare hands

a) i) Name the sources of farm power

Human power
Wind power
Animal power
Oil/ fuel power/ gas/ paraffin
Electricity
Solar energy
Wood/ charcoal
Biogas power
Nuclear energy

Mention the ways in which solar energy is used on the farm.

Production of electric energy by use of photo-electric cell panel
Electricity used for lighting, pumping water, healing etc
Direct drying of crops
Water heating
Cooking

Give the disadvantages of using wood fuel or charcoal as a source of power.
Inefficient use of energy
Leads to destruction of environment through indiscriminate felling of trees
Snake produced pollutes environment
Exhaustible source of power

i) What are the requirements for animals used as a source of farm power?

Good health/ healthy
Fully grown/ maturing
Well fed.

Give the benefits of using animal power on the farm.

Cheaper t buy than machines
Loss time used than using human power
Wider range of relief than tractor e.g hills
Loss maintenance cost e.g no fuel needed
Does more work than human power
Not much skill and training needed to operate them
Animals can provide manure

State the limitations of using animal power
Low work output than tractor power
Extra piece of land required to grow forage for them
Animals cannot be used in use tsetsefly infested areas
Animals tire quickly
Tiresome since it also requires two handlers
Requires time to train animals and handlers
Theft and production problems
Slower rate of work therefore not suitable in large scale farming
Cause damage to crops when used in weeding.

i) State the advantages of farm mechanization.

The rate at which a job can be completed is increased/ improves efficiency
Number of man-days involved is reduces/ labour saving
Products harvested mechanically are more uniform
Uniformly harvested products are more acceptable to consumers
Timeliness of operations
Contributes to increased farm production
Contributes to increased farm productivity
Uniformity of operations e.g ploughing, planting
Less labour / easy

What are its disadvantages?

Capital outlay on machinery is high
May lead to problem of soil capping
Mechanization is more worthwhile in large scale farming enterprises
Maintenance is expensive
May create an unemployment problem
Requires skilled manpower
Requires uniform produce
Tractors and ox-ploughs can not be used on steep land

Why is mechanisation on small scale farming not worthwhile?
Low level of capital investment
Use of machinery is uneconomical
No efficiency in farm operations.

i) Name the tractor drawn implements.

Trailers, ploughs (disc and mouldboard), harrows and mowers

Name the animal drawn implements.

Ox – plough, ox-time cultivator, ex-cart

State the functions of the following parts of a mouldboard plough.
i) Landside

Stabilises the plough/ absorbs side thrust caused by furrow slice

Mouldboard

Inverts furrow slice/ buries woods/ trash

Coulter
Vertically cuts the soil or trash

Share point.

Digs/ opens/ cuts or breaks the ground

Frog

Holds the frame onto the moldboard, landslide and share.

State the functions of the following principal parts of a disc plough.
i)

Part of the plough on which all parts are joined

Hitch most.

Point at which the top link is connected to tractor

Scrapper
Inverting furrow slice/ cleans disc

Cutting the ground/ ploughing/ inverting/ overturning

Hub

Contains roller bearings that allow the disc to roll while in operation.

Standard

Holds the discs

Springs
Absorbs vertical shock of plough

Furrow wheel
Absorbs side thrust/ used for adjusting the depth of ploughing.

Crossbar

Attachment for left and right arm

Hitch point

Where plough is attached to tractor.

i) State the sources of tractor hire services

Government hire services
Private contractors
Individual farmers
Some cooperatives

Give the advantages of tractor hire services.

A farmer does not incur cost of buying tractor
No cost of maintenance by farmer
No risks of owning a tractor
The farmer is able to carry out the task faster

What are its disadvantages?
May not be available when required
May be very expensive to hire
Some operators can produce poor quality work.

FORM FOUR TOPICS.

a) Discuss the management of dairy cattle to ensure high milk production.
i) Selection

Select good animals on the basis of high yield
Select healthy animals
Select animals with good body conformation
Should be of high fertility level
To have good temperament it docile cattle
Poor animals should be coulled
Selecting and culling should be a continous exercise

Breeding management

Use superior bulls or semen from superior bulls
Breed heifers when fully mature i.e right age and size
Breed cows 60-90 days after calving to maintain a calving internal of 1 year.

Feeding management.
Feed on a balanced diet, water, minerals, vitamins
Give adequate fee
Feed should be clean and free from contamination.

Housing

Provide proper housing i.e well drained, clean, well ventilated, well lit
Avoid overcrowding it provide enough space.

Disease and parasite control

Keep animals healthy by routine vaccination
Control external parasites by spraying using appropriate drugs e.g acaricides
Control internal parasites by routines drenching using appropriate drugs
Treat sick animals
Isolate and put new animals under quarantine
Avoid physical injuries to animals by avoiding sharp objects or holes and using plain wires, not barbed
Improve sanitation i.e hygiene or cleanliness in the farm

General management practices.

Milk at regular intervals
Use proper milking techniques
Observe heat signs and signs of disease closely
Handle animals properly
Keep proper and good records and use them to evaluate the herd.

Describe the management of a dairy cow from the time of conception until calving (gestation period)

Small breeds like Jersey and Guernsey should be served at 15-18 months of age having attained 250-270 kgs
Large breeds at 18-20 months of age or 280 –320kg live weight
Milking is done for 7 months after conception
Pregnancy diagnosis ie. Checking conception is carried out in the fourth month after insemination.
Drying off of incalf cow at 2 months before calving i.e in 7^th month of gestation by skip milking or partial milking
Mastities control antibiotics applied into feat canal i.e carry out dry cow therapy
Drying up build body reserves hence increases milk production in the next location period
The foetus also gets sufficient food hence born strong and healthy
Food reserves are used to synthesize colostrum
Initiate steaming up in order to give dam enough energy during calving
Steaming up should include high quality pastures, concentrates and minerals
Do not dip incalf cow in plunge dip to avoid abortion due to shock.
Spraying the incalf cow
Avoid drenching toward the end of gestation as this may be dangerous to foetus
In preparation for parturition, the incalf should be taken to a parturition pen next to homestead and wait for parturition signs
Parturition signs include disterned udder, enlarged vulva, clear mucus discharge from vulva, slackening of pelvic girdle muscles i.e relaxing of hip muscles, sometimes colostrum drips out of teats and dam frequently bellows
Leave the cow to calve undisturbed
Watch for malpresention, if present seek assistance of veterinarian
Allow the dam to lick its calf clean of mucus or wipe mucus from nostril and mouth to allow it breath
Artificial respiration may be performed when breathing is delayed
The naval cord is out and tied and wound sterilized using iodine or methylated spirit to avoid infection.
Separate the calf from the dam after it has been licked and take to a warm calf pen
Check and ensure that the placenta comes out a few hours after birth but if not, consult a veterinarian.

Explain the management practices of a dairy calf from birth until it is ready for the first service.

Clean mucus from the calf as soon as it is born or ensure cow licks its calf dry
Ensure the calf is breathing or administer artificial respiration if necessary
Cut and disinfect umbilical cord
Ensure the calf suckles the mother within the first 8 hours to get colostrum
Feed the calf on colostrum for the first 4-7days
Keep records on the performance of the calf
Introduce feeding of whole milk or milk replacer from the 4^th day
Feed the calf with warm milk upto weaning time
Observe strict hygiene in the calf pen
Protect the calf against adverse weather conditions e.g wind by providing housing
Provide adequate clean water from the third week
Introduce palatable dry foods e.g concentrates and good quality out grass from the third week
Provide mineral supplements
Keep calf in individual pens until it is 3-4 months
Spray or dip the calf against external parasites
Release the calf occasionally for exercise
Wean the calf at 8 weeks or late weaning at 16 weeks
Drench or deworm the calf against internal parasites
Vaccinate calf against prevalent diseases
Release the calf occasionally for exercise
Wean the calf at 8 weeks or late weaning at 16 weeks
Dehorn the calf using appropriate method
Graze the calf on good quality pasture, preferably ahead of mature animals
Separate heifer calves from bull calves at puberty to avoid inbreeding
Remove extra teats if necessary
Any change of feeding should be done gradually to avoid feeding disorders
Serve at the right age i.e at 15-20 months of 250-280 kg live weight
Treat against disease when sick
Weigh the calf regularly

Describe the procedure of training a calf to drink milk from a bucked after separating it from its mother.

Put 3 –4 fingers in the calf’s mouth]
Let the calf suck the fingers
Place a bucket of milk at a convenient raised position
Gently lower the fingers into the bucket of milk while the calf is still sucking the milk
Repeat the procedure until the calf is able to drink from the bucket on its own.

What is zero grazing?

The practice of rearing animals under confinement in stalls whereby food and water are brought to the animals.

State the advantages of zero grazing

Easy to control livestock diseases
High production per unit area of land
Proper utilization of pasture i.e no trampling or fouling
Animals do not waste a lot of energy in walking
Good method of accumulation and collection of farm yard manure for plant and dung for biogas
Possible to keep livestock where there is bad terrain eg. Swampy, stony or steep slopes.
Possible to keep livestock where land is limited
High level of stocking rate achieved.

List the limitation of zero grazing
Expensive as it requires high initial capital
Labour intensive i.e a lot of labour required
May not be possible where there is in adequate water
Requires a lot of technical sills to manage well.

Discuss the management of beef cattle from birth until it is ready to be sold as steer.

As soon as the calf is born ensure that it is breathing e.g by tickling the nose with straw
If not, help the calf to start breathing by applying artificial respiration method
Remove any foreign bodies from the mouth and nostrils e.g mucus and phlegm
Disinfect to avoid infection
Ensure that the calf is licked dry by mother or wipe the calf clean
Ensure that the suckles colostrum within the first 12 hours of birth by helping weak ones
Leave the calf to stay with its dam to suckle milk at will
Ensure that disowned calves are given to foster mothers or prepare artificial colostrum where a foster mother is not producing colostrum
Wean the calf when 6-8 months old
Separate weaners to graze on good quality pasture after weaning
Spray calves up to weaning time after which they can be dipped to control external parasites
Dehorn calves within first two weeks to 4 months
Castrate bull calves not intended for breeding at weaning time i.e 6-8 months age
Identify calves as early as possible after birth
Separate castrated bulls from heifers at weaning time
Give mineral supplements when necessary
Deworm ewaners regularly to control internal parasites
Give supplementary feed in dry seasons
Provide adequate clean water
Vaccinate calves and weaners against prevalent diseases
Observe and treat sick animals
Animals should be ready for market between 12-30 months depending on breed
Keep appropriate records.

a) Describe the preparations one would make before the arrival of day old chicks on the farm.

A poultry house should be constructed
The house should be well ventilated and should not allow draught inside
A brooder should be ready 2-3 days before chicks arrive
A coccidiostat should be bought ready for use in case acoccidiosis attacks chicks
Put newspapers on the floor of the brooder to prevent chicks from eating litter e.g saw dust.
Spread food on the newspapers and some on feeders
Avail proteins (DCP) and vitamins A and B.
The protein and vitamin A encourage faster growth rate/ provide chick starter mash
Provide feeders and waterers
The farmer should ensure that the poultry house has a door to keep of predators like wild cats, jackals and foxes
The door also keeps of cold wind entering the house.

Discuss the artificial rearing of layer chicks from day old upto the end of brooding.

This is between hatching time upto 3 weeks old
Ensure brooder corners are rounded
Provide enough brooding space according to the number and age of the chicks
Clean and disinfect the brooder and house
Provide proper litter on the floor e.g wood shavings
Maintain appropriate range of temperatures according to the age of the chicks
Temperature during the first week should be 32 – 35^oC then reduce accordingly
Provide fresh, adequate and quality feed e.g chick mash
Provide brood with reliable and appropriate lighting
Provide adequate and appropriate waterers according to age.
Control diseases using appropriate methods e.g vaccination against Newcastle, fowl pox and marcocks diseases.
Isolate and treat the sick chicks immediately
Keep proper records
Debeaking should be done 8 – 10 days towards the end of breeding

i) What are growers?

These are chicks that are between 9 – 22 weeks old

Discuss briefly the rearing of growers upto the point of lay

Provide adequate floor space i.e 18 – 20 cm sq per 100 birds
Provide enough space at water and feed throughs and at roosts
The house should be disinfected
Provide enough clean litter on the floor
Provide growers mash ( 16 – 17% protein)
Provide insoluble grit for digestion
Hang green vegetables e.g cabbage leaves to keep birds busy
Provide plenty of clean water
Vaccinate against fowl typhoid, newcastle diseases when necessary
Keep a high level of hygiene
Keep litter dry to avoid disease out break and change as necessary
Control external parasites

Describe the management of layers in deep litter system starting from the point of lay.

The space in the house should be adequate for the number of layers kept
This should range from 0.3 – 0.5 sq. m per layer or at least 0.2 – 0.3m 1 ½
The litter should be kept dry i.e avoid dampness and dust by turning the litter adding unhydrated lime and providing movable perches
Perches or roosters should be adequate and well spaced in the house
Provide enough waterers which should be well distributed in the house
Always provide clean and adequate water
Keep the waterers and all the other equipment clean
Replenish soft litter in the nests to prevent egg breakages
Ensure the nest is dark enough to avoid cannibalism.
Collect eggs frequently, atleast twice a day
Provide atleast 20g of layers mash per bird per day
Ensure the birds have enough calcium by providing oyster shell
Supply some grits to help in digestion
Ensure enough supply of grits or vitamins
Cull poor layers and diseased birds
Debeak birds to prevent cannibalism or egg eating if necessary
Vaccinate birds regularly against predominant diseases or give prophylactic drugs
Check birds for disease symptoms
Check for occurrence of pests and apply appropriate pesticides.
Avoid stress factors e.g noise, disturbance, etc
Discourage broodiness among a the layers
Maintain and repair the house and equipment as the need arises
Provide enough feed throughs
Provide grains in the litter to keep birds busy
Isolate and treat sick birds
Keep appropriate records
Dispose off the dead birds by burying or burning and also dispose off broken eggs or shells
Maintain correct concentration of disinfectant at foot bath.

a) State the tests that should be carried out to determine the quality of fresh eggs.

Candling
Physical observation
Floatation
Shaking lightly.

List the factors that should be considered when grading eggs for marketing.

Size, weight or volume of egg
Colour
Shell quality e.g rough or broken
Shape of egg

i) What is candling?

Examining an egg for abnormalities by looking at it against a strong source of light.

Describe how to candle an egg

Put a strong light under the egg and look at it contents
Look at the external and internal contents
If abnormalities are seen discord the egg

State the reasons for candling an egg
To check for fertility
To confirm presence of chick during incubation

Explain the occurrence of double yolked eggs

A yolk delays in the infindibulum and is joined by the next yolk
The two yolks travel together to the magnum
They are then enclosed by one albumen and one shell

a) What is milk?

The white substance secreted in the mammary system of female mammals.

Draw a well labelled diagram of a mammary glad.

What is milk let-down?

The flow of milk from the upper region of the udder (alveolar region) to the gland and test cistern.

State the essentials of clean milk production.

The milkmen should be clean
Test for mastitis before milking
Ensure clean milking utensils and equipment
Have a clean milking parlour i.e shed
Ensure the cows are free from diseases e.g T.B.
Cows with mastitis should be milked last
Clean the udder
Sieve the milk

Explain the procedure of hand milking
Collect all milking equipment around so that you do not need to move unnecessarily once milking has started
Restrain the cow
Give some feeds
Clean the udder with a clean towel
Squeeze test to extract milk within 7 –8 minutes
Strip the udder dry
Apply milking jelly
Dip the test in anti-mastitis solution
Release the cow
Weigh the milk
Filtering and sieving
Cooling or storage in cool place.

e) State the factors which influence the amount of milk produced by a cow.

Breed of animal
Age of animal
Period of lactation
Health of the animal
Temperament of the cow
Feed and water supply
Season of the year
Animal handling during milking

Discuss the field production of the following crops.
Tea
i) Biological requirements

At least 1400mm rainfall per annum
Altitude of 1900 – 2200m
Soils should be well drained, fertile, deep slighly acidic.

Land preparation

Clear land well
Remove all tree stumps to prevent almillaria
Remove all parannial weeds
Make cut off drains to divert storm water
Terrace where land is steep
Ring back trees six months before cutting

Transplanting
Dig holes 30 x 45cm
Spacing of 1.2 x 0.9 m or 1.5 x 0.75m or 1.2 x 0.7m
Plant when there is enough moisture in soil
Apply phosphatic fertilizer in planting hole
Apply shade when necessary
Water when necessary
Avoid planting in unusual places.

Field management.

Establish plucking table by frame formation or pegging
Cutting back done after 4 years

Pests and diseases control

Control pests e.g. black tea thrips using insecticides
Control armillaria root not by proper seedbed preparation

Harvesting

By plucking two leaves and a bud every 10 days
Keep plucked tea in the shade
Take to factory on the same day.

Cotton
i) Ecological requirements

Requires 500 – 100mm, well distributed rainfall
Altitude of 0-1500m
Temperature above 15.5c^o but below 30^oc
Soils well drained with PH above 5 i.e alkalinic
Black cotton soil or clay soil preferable

Land preparation

Clear the site of vegetation
Remove all stumps and roots
Remove all perennial or grass weeds
Planting holes spaced at 30 x 90cm or 45 x 90cm-

Plant early in the main rainy season
Put one seed in spacing of 30 x 90 cm or two seeds in a spacing of 45 x 90 cm
Apply DAP fertilizer at planting time at the recommended rate
Initially plant 20 seeds per hole.

Field management

Keep field weed free
Thin out plants not required

Pests include cotton stainers, American Bellworm, pink bellworms and cotton lygus.

They are controlled by using insecticides
Control bacterial blight by using cultural means and jusarium with disease by using appropriate fungicides.

Pick cotton in dry season when lint is dry
Sort out into grade A and B
Use clean hands when harvesting
Pick only clean cotton
Avoid sisal bags and any form of contamination.

Ecological requirements
Rainfall of 1500 – 2000 mm per year, which is well distributed
Well drained, fertile, deep volcanic soils having 5.3 – 6.0 PH
Altitude of 1400 – 2000m
Prefers cloudy conditions so provide shade trees

Land Preparation.

Prepare land six months early
Remove roots to prevent armillarial disease
Carry out soil conservation e.g terracing
Holes dug 3 months early
Dimensions of holes are 60 x 60 x 60 cm
Spacing at 2. X 2.7m or 1.3 x 1.3 m depending on a variety

Transplanting
Coffee is first planted in nurseries
Transplant at onset of rains
Holes reopened immediately before transplanting
Spread roots well and place at same depth like in nursery or sleeves
Apply mulch and fertilizers
Water well after planting
Provide shade.

Field management

Mulching at all stages to control weeds and water conservation
Proper weed control by slashing, mechanically and use of herbicides
Pruning by single or multiple stem facilitates picking, disease and pest disease and pest control, spraying of chemicals, avoids overbearing and die – back of roots and lateral buds.

Pests and diseases

Major pests are leaf miner and antestia bug both controlled chemically and culturally
Major coffee diseases are coffee berry disease (CBD) and leaf rust both controlled by applying fungicides and planting resistant varieties.

Done by hand
Pick only crops berries or cherries
Deliver to factory some day
Harvest early to avoid loss of fruit through pests and over-ripening (overripe as” MBUNI”)

i) Biological factors

At least 1000mm rainfall yearly
Short period of dry weather for high quality
Altitude of 1500 – 3000m
Temperature of 15.5^oC
Fertile, well drained soils with good water retention and PH of 5.6

Land preparation

Early land preparation
Eradication of perennial weeds e.g grasses
Dig deep
Make ridges 60 – 90cm apart
Spacing of 90 x 60cm on ridges

Selection of planting materials
From high yielding mother plant
Pest free
Disease free
Vigorous
Use splits instead of roots

Transplanting

At the onset of the rains
Dig holes 10 – 15 cm deep
Add 1 teaspoonful of TSP i.e 15gm or 30g DSP
Mix fertiliser with soil
Place splits as they were in the nursery
Fill soil bit by bit
Firm the soil around the roots

Field practices.

Weed using forked jembe
Cutting back at end of dry period using sickle
Crop rotation improves yield and prevents diseases

Pests and diseases control

Control root knot nematodes by crop rotation, soil fumigation, field hygiene and use of clean planting materials.
Control pyrethrum thrips by insecticide spray
Control red spider mites using appropriate chemicals

Harvesting
Starts 3 –4 months after transplanting
Pick only flowers with horizontal ray forests
Pick at intervals of 14-21 days
Twist the flowers with fingers
Use open or wooven baskets which are well ventilated to avoid fermentation
Wet heads should not be picked
Pick when the weather is dry
Dry immediately after picking
Do not press in the basket

Coconut
i) Ecology

Altitude of 0-1000
1250mm – 2500mm annual rainfall
deep, fertile, well drained soils with 5.0 – 8.0 PH

Land preparation and planting

Seeds first planted in nursery for 9 – 12 months
Transplanting at ouset of rains
Dig holes 60 x 60 x 60 cm in advance
Plant nuts 30 – 40cm deep
Spacing is 8 x 8m or 9 x 9m depending on variety

Field Management
Good fertilizer application to encourage growth
Weeding in the first few years

Pests and Diseases

Rhinocerous beetle destroys growing points and can be controlled by field hygiene
Bole rot causes wilting and is controlled by careful cultivation to avoid root damage.
Coveid bug attacks young nuts and has no effective control
Termites controlled by applying insecticides

Harvesting

Matures from 5 – 10 years after transplanting
Nuts picked 7 – 10 months after flowering

Citrus
i) Ecology

Altitude of 0 – 2000m
Atleast 900mm, well distributed rainfall annually
Deep, well drained soils with PH 5.0 – 7.0

Land preparation and planting

Plant by budding
Buds mature early, are less thorny, seedless
Rough lemon commonly used as root stock
Nursery managed for 12 – 18 months before transplanting
Holes are 60 x 60 x 60cm
Refill holes with top soil, farm yard manure, and add phosphate fertilizer
Spacing is 6 x 4 m

Field Management
Control weeds by mulching, chemicals, mechanically
Apply compound fertilizers at recommended rate
Mulch young plants
Remove any flower appearing upto 2 yars
After transplanting
Remove suckers.

Pests and Diseases

Citrus aphids, false codling moth, fruit flies, scale, insects and mites are controlled using appropriate chemicals
Gummosis and citrus tristeza controlled by use of resistant rootstock

Harvesting

Harvest by picking the fruits by hand
Harvesting starts after 2 ½ years
Avoid damage by bruising
Pack fruits well.

a) What do the following terms mean?
i) Total digestible nutrients (T.D.N)

The sum of all digestible organic nutrients i.e carbohydrates, proteins and fats in a feed.

Starch Equivalent (S.E)

Amount of pure starch which has the same energy as 100kg of that feed

Digestible crude protein (DCP)
Sum of all nitrogenous compounds in feed or total amount of proteins in a feed

Dry matter (DM)

Also called digestible matter
This is the actual percentage of proteins, carbohydrates and minerals in a feed

Crude fibre

Cellulose and other carbohydrates resistant and insoluble that are not dissolved by weak acids and alkalis

State the factors that would affect the degree to which a given foodstuff would be digested by a

Chemical composition of feed e.g celluse, lignin
Physical form of food e.g crushing of food, etc
Amount of food an animal has eaten
Rate of feeding
Method of preparing the food i.e quality of food ratio of energy to protein (more energy loss digestibility)

State the factors to consider when preparing foodstuffs for livestock

Weight of the animals
Age of the animal
Level of production
Availability of various food components
Species of animals
Cost of food
Physical and processing characteristics.

A foodstuff contains 7% digestible crude protein (DCP) while another contains 62% D.C.P. Calculate the amount of foodstuff, in kilograms required to prepare 100kg of poultry feed containing 20% D.C.P by using the pearson square method

7 42

Quantity of first foodstuff – 42/55 x 100 = 76.4kg

Quantity of second foodstuff = 13/55 x 100 = 23.6 kg

Total = 76.4 + 23.6 = 100kg.

a) i) What is agricultural economics?

The art and science of organising limited resources to achieve maximum returns

Explain the meaning of scarcity and chice

Productive resources are scarce in relation to demand i.e goods and services produced are not enough to satisfy human wants
Therefore, a choice has to be made on which goods and services should be produced using the limited resources.

Explain how the house hold and firm are both producers and consumers.

The household demands goods and services and supplies labour and raw materials to firms
Firms convert the raw materials and supplies finished goods to households.
The relationship generates money to both sides therefore both are producers and consumers.

What do the following terms mean?
i) Gross domestic product (G.D.P)

The sum total of goods and services produced by a country within one year.

Gross national product (GNP)

Total output from resources owned by the nationals of a country both within and outside the country within a year.

Per capital income
Gross national income divided by total population

i) What does the term opportunity cost in farming mean?

Cost of the foregone alternative when we make a choice.
Example is choosing to grow maize instead of wheat.
Opportunity cost is the value of wheat
Opportunity cost only exists where there are alternatives.

State the main implications of opportunity cost in farming.

Poor decision leads to losses
Correct decision leads to good profits

When is opportunity cost nil or zero?
When supply is unlimited
When goods are free
When there are no alternatives

a) i) What is production?

The process of transforming productive resources e.g land, labour and capital into consumption resources e.g potatoes, maize and milk over a period of time.

State the factors of production.

Land (provides space for production)
Labour (human effort)
Capital (man made to assist other factors)
Management (organises other factors)

i) Name the sources of capital for farming.

Leading a genoies
Personal savings and earnings
Inherited property.

How is labour classified?

Permanent
Casual
Family

State the functions of farm manager
Planning
Gathering information
Comparing levels of production with those of neighbouring farms
Detecting weaknesses and constraints and finding ways and means of overcoming them
Keeping up to date farm records
Implementing farm management decisions
Taking responsibilities

i) State the law of diminishing returns

In a production process, if variable additional units of an input are increased while all other factors are held constant, there will be an increase in additional output until a point is reached when the additional output per additional units of input declines.

State agricultural examples of this law.

Use of varying units of labour on a fixed unit of land
Feeding dairy cattle with varying units of feed for milk production
Using varying units of fertilizer in the production of a given crop

i) What is production function?

The relationship between the units of input that a farmer employs in production and the corresponding units of output
The out put depends on inputs hence output is a function inputs.

Name the types of production function?

Increasing returns
Constant returns
Decreasing returns

What is a decreasing returns to a production function?
A production function where each additional unit of input results into a smaller increase in output than the proceeding unit of input.

State the ways in which farmers may improve the production efficiency in farming.

Following proper livestock production practices
Efficient use of labour
Following proper crop rotation practices e.g spacing and control of pests and diseases
Mechanization of farm operations
Adoption of new techniques and methods of production
Organising marketing activities to realize high prices as possible
Revising farm plans when necessary
Proper enterprise selection

i) State the risks and uncertainties in farming

Weather changes
Disease and pest outbreaks
Natural calamities e.g earthquakes
Obsolescence (becoming out of date) g farm machinery
New production techniques
Changing prices of commodities
Low or high yields of production
Theft cases
Change in government policy
Fire outbreaks
Sickness, injury or death.

Give the ways through which farmers may adjust to risks and uncertainties.

Diversification
Selecting a more certain (promising) enterprise
Contracting (giving contracts)
Insurance e.g crops and livestock
Input rationing
Adopting modern methods of production
Flexibility in production methods

State how the government helps farmers to overcome risks and uncertainties
Weather forecasts
Providing extension services and advice
Adjusting future commodity prices
Giving farmers loans
Price stabilization to avoid price fluctuation
Research in crops and livestock
Provide and subsidise agricultural inputs

i) What is gross margin?

Total output (income) less variable costs

Use the information provided below to calculate the gross margin of beans per hectare.

– Crop yields	20 bags
– Price per bag	Shs. 2000
– Casual labour	Shs. 1,000
– Purchase of seeds	Shs. 3,000
– Purchase of fertilizers	Shs. 1,200
– Ploughing	Shs. 1,000
– Purchase of gunny bags	Shs. 300

Gross margin = gross output – variable costs

Gross output = yield x price

20 bags x shs. 2000/=

= shs. 40,000

Total variable costs = shs. (1000 + 3000 + 1200 + 1000 + 300 = 6,500)

Gross margin = shs. 40,000 – 6,500 = 33,500/=

What are the uses of gross margin analysis?
To compare performance of one farm and another
To compare the performance of the farm between one season and another
To compare the contribution of one enterprise and another in the same farm
To act as a measure of profit in a farm.

i) What is budgeting?

The estimation of inputs and outputs both physically and financially, in a production process.

Name the types of farm budgets.

Complete budget prepared for each enterprise on the farm
Partial budget prepared for specific enterprises when there is a minor change required.

State the importance of budgeting in farming
Assists the farmer to estimate the required production resources e.g labour, capital etc
Assists in making farm management decisions when comparing alternative
Helps to reduce uncertainty in the farming process
Encourage farmers to be efficient with the hope of meeting the project targets
Show progress or lack of progress in the farm business i.e focus profit or foresee losses

What factors should be considered when selecting a farm enterprise?

Availability of market for the produce
Prevailing climate
Size of land available for the enterprise
Common pests and diseases that may hinder implementation
Technical skills that may be required to manage the enterprise
Profit margin in relation to price fluctuation at different times of the season
Availability of infrastructure to allow good communication
Availability of labour according to requirements of the enterprise
Availability of enough security
Suitability of soil to the enterprise
Socio-cultural factors.

Name the sources of agricultural support services available to farmers.

Extension services
Research services
Training services
Veterinary services
Artificial insemination services / bull camps
Credit services
Marketing services
Tractor hire services
Banking
Farm input supplies
Insurance services

i) What is agricultural credit?

Borrowed capital resources to be invested in agricultural projects

Name types of agricultural credit and state their uses.

SHORT TERM

A credit for seasonal purchases of seed, fertilizers, chemicals, livestock feeds, fuel, etc
Usually repaid within one year.

MEDIUM TERM.

Used for the purpose of minor land improvement e.g fencing and purchase of machinery
Repaid in 2-5 years

LONG TERM

Used for long lasting projects like land purchase, and major improvement within the farm e.g soil conservation and irrigation.
Repaid in 6-15 or more years.

a) State the uses of the following financial documents
i) Invoices

A document issued by a seller to a buyer for goods taken on credit

Receipts

A document issued as evidence when goods and services rendered are paid for

Delivery notes
A financial document given by the seller to the buyer as an evidence of goods supplied.

Purchase order

A document issued for requesting for the supply of goods or services on credit.

What are the uses of the following financial books?
i) Ledger

The principal book of account where all entries contained in other books are recorded.

Journal

A financial book in which daily farm transactions are entered as they occur

Inventory
A financial book which shows all assets of the farm at a particular time
It gives an estimated value of all farm assets and also enables him to know that is missing, stolen or lost

Cash book

A financial book where all transaction which involve cash receipts and payments are recorded.

List the financial statements which are usually prepared on a farm.

Balance sheet
Profit and loss account or a training account
Cash analysis

i) What is a balance sheet?

A statement which shows the financial position of the farm at a given date and is made at the end of the year.

State the uses of a balance sheet

Shows farm assets and liabilities
Shows farm network and can therefore be used to negotiate for a loan or for correct income tax assessment.
Can be used for decision making concerning the farm

i) State the uses of a profit and loss account

It shows all purchases and receipts made during a particular accounting period

What is opening valuation in profit and loss account?

A financial statement showing the worth of all assets one has at the beginning of the accounting period.

Name the various columns that should be shown in a cash analysis.

Sales and receipts
Purchases and expenses
Details or particulars
Types of enterprises
Money value

i) What is a statement in financial accounts

Document issued by a supplier to a buyer which summarises all transactions that have taken place and not yet paid for in a certain period e.g end of month.

Explain the meaning of solvent and insolvent in a farming situation

Solvent means the farm is able to pay up all its debts
Insolvent means the farm is unable to pay up all debts owed by it to other people or farms.

a) Explain the following terms.
i) Market

Market is a place where buyers and sellers meet to sell and buy goods

Performance of business activities that direct the flow of goods and services from producers and consumers.

State the following laws.
i) Law of demand

States that as price increases quantity of a good bought declines and as price decreases the quantity of goods bought increases.

Law of supply

At higher prices more quantity of goods are supplied and at lower prices less quantity is supplied.

State the factors which affect price of goods

Demand
Cost of production
Supply
Government control policies
Quality of the produce

What is equilibrium price?

A point at which quantity of demand equals quantity of supply

State the various marketing functions

Buying
Selling
Assembling by traders or middlemen
Transportation i.e distribution
Standardization by grading and sorting out
Storage facilities
Processing
Packing or packaging
Advertising i.e sales promotion
Financing i.e provide credit to farmers
Risk bearing
Market research

List the problems of marketing agricultural goods

Perishability of agricultural products
Bulkiness hence storage problems
Poor transport network
Seasonality of production
Difficulty in storage and handling

Name the agents and institutions that are involved in marketing agricultural products.

Itinerant traders or middlemen
Processors or manufacturing companies buy produce to process
Wholesalers buy produce in bulk from farmers or processors and resell
Brokers or commission agents act on behalf of other businessmen for a fee called commission
Cooperative societies and unions buy farm produce locally
Marketing boards created by acts of parliament to promote production and marketing of agricultural produce i.e buy produce from farmers

a) i) what is a cooperative?

An organisation of people with a common aim who pool their resources together to achieve a common objective e.g to market or purchase agricultural goods and services

Outline the procedure of forming a cooperative society

People or a person put the idea to others and they discuss
Meetings are held and interim committee formed
Committee draws up a constitution
Committee registers cooperative with commissioner of cooperatives through local cooperative officer
Minimum number is ten adult members.

State the principles that govern the operations of farmers cooperative societies.
Open membership which voluntary
Equal rights e.g one person, one vote
Share buying is limited
Dividends distributed according to contribution
Withdrawal is voluntary
Sale of produce only through cooperative
Total loyalty of members to the cooperative
Education to members
Non-profit motive by cooperative
Cooperation with other cooperative organizations
Only cash sale of produce
Continous expansion
Neutrality e.g in religion, politics or language

State the functions of cooperative societies

Marketing facilities
Provision of inputs on credits
Provide expert advice
Storage of inputs and produce
Giving loans all credit to farmers
Educating for fair prices of inputs and produce
Keep proper records of all activities
Provide banking services to members.

What problems are faced by cooperative societies?

Poor management i.e administrative problems
Shortage of capital
Disloyalty of members
Political interference.

i) What is a statutory board?

An organisation established by an act of parliament to run or manage an industry e.g KTDA, NCPB, CBK, etc

State the functions of statutory boards

Promote and regulate production of crops
Carry out research
Provide bulk planting materials
Marketing i.e selling crops for farmers
Represents government in international issues
Provide licences for crops and processing factories
Provide inputs
Regulate prices of farm produce
Quality control e.g inspect and maintain quality
Provide storage facilities
Risk bearing by sharing overhead costs
Provide market information
Provide credit to farmers
Process farm produce
Grade and standardize farm produce
Storage of farm produce
Packaging function
Invest profits for benefit of farmers
Advertisement i.e sales promotion

State the functions of each of the following farmers organisations
i) Kenya farmers National Union (KNFU)

Better prices of farm produce
Adequate supply of farm inputs at reasonable prices
Better terms of loans
Good roads and infrastructure to improve farming
Adequate control of livestock and crop pests and diseases
Education to farmers

Agricultural society of Kenya (ASK)

Organise agricultural shows and exhibitions
Assist in administration of milk records schemes
Publishes Kenya Study book and the Kenya Farmers magazine
Organise national ploughing completion.

4 – K CLUBS
Means Kuungana, Kuanya, Kusaidia Kenya
Teaching youth to like agriculture
Showing youth new techniques of farming

Teaching youth on leadership qualities
Participation in competitive shows

Young farmers Clubs (YFC)

Participating in shows and competitions
Hold workshops and seminars in agriculture
Organise youth exchange programmes
Develop sense of self reliance and individual responsibility in the youth.

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