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Acorive disease Foul breath disease ii Give examples of pests of bees. Safari ants Bee lose Private wasps Wax moth Birds Honey badger Beetles Robber bees 17. 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 3818. 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. 19. 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. Ii What is fish harvesting? Removal of all fish from the pond b List the features that are necessary in fish-pond construction.
The removal of marketable size of fish from the pond to provide more food for those left behind. Ii What is fish harvesting? Removal of all fish from the pond b 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. C 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 20. 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. Ii State the treatment given to hides and skins after flaying.
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. Ii State the treatment given to hides and skins after flaying. Washing Trimming Tanning Draining and fleshing Preserving by salting iii What are the uses of hides and skins? Source of revenue Used to make items e.g shoes, etc 39b 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. Ii Describe the procedure of harvesting honey.
Source of revenue Used to make items e.g shoes, etc 39b 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. Ii 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. Iii 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?
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. Iii 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.
Iii 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. D i State the difference between wool and hair.
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. D 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 ii What is fleece?
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. D 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 ii What is fleece? Wool which has been shorn out from sheep iii Give the qualities of good wool. Clean loss 40Long Fine soft wool count Be of pure colour white Strong Elasticity crimpy.
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 ii What is fleece? Wool which has been shorn out from sheep iii Give the qualities of good wool. Clean loss 40Long Fine soft wool count Be of pure colour white Strong Elasticity crimpy. Iv 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 e 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 Salting. FORM THREE TOPICS 411.a Define farm layout refers to how land on the farm is allocated to various uses.
Iv 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 e 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 Salting. FORM THREE TOPICS 411.a Define farm layout refers to how land on the farm is allocated to various uses. B 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. C State the factors to consider when planning the layout of a mixed farm .
FORM THREE TOPICS 411.a Define farm layout refers to how land on the farm is allocated to various uses. B 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. C 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 2.a List the common structures found on the farm.
V 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. E 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 f 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. Ii 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.
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. Ii 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. G 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. H i State the features of an ideal calf porn Well ventilated Leakproof Well drained floor Clean 44Draught free Enough space for calf ii What facts influence siting of calf pens?
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. J 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 ii 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. Iii Give the environment of 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 ii 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. Iii Give the environment of a rabbit hutch. 45Lack 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. Iv State the reasons for raising rabbit hutches above ground level.
Iii Give the environment of a rabbit hutch. 45Lack 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. Iv 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 K 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. L 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 3. A i What is land tenure?
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. L 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 3. A i What is land tenure? Ownership of rights to the use of land ii List the land tenure Collective e.g communal and cooperative tenure Individual e.g owner-occupier, company and tenancy and landlordism lease held system b 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 ii State the methods of land refers. Land consolidation Land subdivision fragmentation Land adjudication and registration demarcation Settlement and resettlement c i Distinguish between settlement and resettlement.
Ownership of rights to the use of land ii List the land tenure Collective e.g communal and cooperative tenure Individual e.g owner-occupier, company and tenancy and landlordism lease held system b 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 ii State the methods of land refers. Land consolidation Land subdivision fragmentation Land adjudication and registration demarcation Settlement and resettlement c 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. Ii State the objectives of settlement and resettlement To settle the land lost 46To make use of idle land To create self employment To relieve population pressure To increase agricultural population. Iii What were the contributions of settlement schemes?
Settlement is planned transfer of population from one area to another Resettlement is transferring population from more densely populated area to less populated one. Ii State the objectives of settlement and resettlement To settle the land lost 46To make use of idle land To create self employment To relieve population pressure To increase agricultural population. Iii 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 4. A i What is soil erosion? Detachment and carrying away of top soil by wind and water. Ii Name the types of soil erosion. Splash raindrop erosion Gully erosion Streambank erosion Rill erosion Shoot erosion iii State the factors which influence the rate of soil erosion.
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 d Describe the wed control methods i Cultural Includes mulching, cover cropping, field hygiene, timely planting, crop rotation, using clean planting materials, etc. Ii Mechanical: By use of tillage, cultivation, slashing defoliation and uprooting weeds iii Biological Deliberate use of a biological agent e.g insect, virus, fungi animal to reduce the population of a target weed. Iv Chemicals. Use of herbicides to kill weeds Herbicides are chemicals which kill plants. 6.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 iii How can pests be controlled on the farm?
6.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 iii 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. 48iv What is integrated pest management? The use of a combination of various control methods b 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. Ii Name the disease causing factors in crops.
The use of a combination of various control methods b 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. Ii Name the disease causing factors in crops. Viruses Mineral deficiency nutritional in balance Bacterial Fungi Physiological disorders iii 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. 7.Discuss the growing of the following crops.
Scare the birds Apply appropriate insecticides to control stalk bearer Fungal disease control use resistant varieties, plant certified seeds vi Harvesting Ready 3-9 months depending on variety Cut head panicle b 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. Ii 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 iii 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. Iv Field management Thinning done early to get consistent growth Gapping done early v Pests control Scare birds e.g quellea and weaver birds Use appropriate control of pests e.g aphids, army worm e.g insecticides. Vi Disease control Use appropriate control e.g fungicides for smut, rust and maize stork vii Harvesting Depending on altitude and variety Stock out maize or harvest cabs when dry in field c Cassava i Basic requirements Requires altitude of below 1500m.
Ii 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 iii 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. Iv Field management Thinning done early to get consistent growth Gapping done early v Pests control Scare birds e.g quellea and weaver birds Use appropriate control of pests e.g aphids, army worm e.g insecticides. Vi Disease control Use appropriate control e.g fungicides for smut, rust and maize stork vii Harvesting Depending on altitude and variety Stock out maize or harvest cabs when dry in field c Cassava i Basic requirements Requires altitude of below 1500m. Moderate rainfall drought resistant 50Sandy soils free draining soils ii 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.
Iv Field management Thinning done early to get consistent growth Gapping done early v Pests control Scare birds e.g quellea and weaver birds Use appropriate control of pests e.g aphids, army worm e.g insecticides. Vi Disease control Use appropriate control e.g fungicides for smut, rust and maize stork vii Harvesting Depending on altitude and variety Stock out maize or harvest cabs when dry in field c Cassava i Basic requirements Requires altitude of below 1500m. Moderate rainfall drought resistant 50Sandy soils free draining soils ii 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. Iii Field management Control weeds at early stages of growth. Iv Pest control White scale controlled by clean planting materials. V Diseases. Mosaic disease causes melting of leaves and deformed tubers Control by planting resistant varieties.
Iv Pest control White scale controlled by clean planting materials. V Diseases. Mosaic disease causes melting of leaves and deformed tubers Control by planting resistant varieties. Vi Harvesting Remove individual tubers or uproot whole plant Use stick or forked jembes to harvest Yields about 7-10 tons per hectare d Millet i Basic requirements Altitude from 0-1200m Rainfall of 500-600mm per annum Light sandy soils ii Seedbed preparation and planting Prepare seedbed of fine tilth Spacing is 60 x 30 cm Sometimes interplanted with other crops iii Field management Top dress with nitrogenous fertilizer when 30cm long Weeding done upto tillering stage iv Pest control Quelea birds cat seeds at miling stage Controlled by scaring v Disease control Dowry mildow control using fungicides and crop rotation vi Harvesting Individual heads out using knife or sickle e Sweet potatoes i Basic requirements Altitude of C-2400m 750 mm of rainfall per year drought resistant 51wide variety of soils warm to cool climate ii Seedbed preparation and planting Prepare flat seedbed ridges Plant cutting in form of apical pieces of vines Bury atleast half of vine.
Vi Pests Control 52Birds Scaring Rice hispid, stem Spray with BHC, DDT dimention Field rats Field rat poison vii Diseases Control Rice blast - Use loss nitrogen - Use resistant varieties yellow mottling - Quarantine. Viii 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. Ix 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. 8.a What do the following terms mean? I Pasture A cover of grass or legume or grass and legume used for feeding livestock. Ii Forage Crop A plant which either grows naturally or is cultivated by farmers and used for feeding livestock. Iii A forage plant that is grown, harvested and given to livestock when ready. B Outline the methods that can be used to improve permanent potatoes .
Ii Forage Crop A plant which either grows naturally or is cultivated by farmers and used for feeding livestock. Iii A forage plant that is grown, harvested and given to livestock when ready. B 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. C What factors determine the forage crop species to be established at a place ? 53Yield 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 d i In which form can pasture be considered? Silage Hay Standing hay ii Why is it important to conserve pasture?
C What factors determine the forage crop species to be established at a place ? 53Yield 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 d i In which form can pasture be considered? Silage Hay Standing hay ii 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. 9.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. B i What is immunity? The ability of an animal to resist infection by disease ii Name the types of immunity.
Skin, eye, nose, mouth, anus, ear, genital organs, mammary glands, navel cord. B i What is immunity? The ability of an animal to resist infection by disease ii Name the types of immunity. Natural immunity Artificial immunity iii What is a vector? A carrier of disease from one organism to another. It does not cause disease itself. Iv Explain the term incubation in livestock diseases Period between infection by pathogen and showing of symptoms of the disease. 10. Discuss the following diseases under appropriate sub-headings.
Iv Explain the term incubation in livestock diseases Period between infection by pathogen and showing of symptoms of the disease. 10. Discuss the following diseases under appropriate sub-headings. A Red water i Causal agent Protozoa bibesia bigomina ii Symptoms Red urine Fever high temperature Loss of appetite Anaemia Loss of production Jaundice Swollen lymph glands Licking soil Increased breathing iii Control measures Tick control e.g spraying, dipping, fencing, etc 54b Anthrax i Causal agent Bacteria bacillus enthracis ii 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 iii Control measures Vaccination Quarantine isolation Treatment of the herd tread early with antibiotics Proper disposal burying burning Public education c Newcastle i Causal agent Virus ii 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.
10. Discuss the following diseases under appropriate sub-headings. A Red water i Causal agent Protozoa bibesia bigomina ii Symptoms Red urine Fever high temperature Loss of appetite Anaemia Loss of production Jaundice Swollen lymph glands Licking soil Increased breathing iii Control measures Tick control e.g spraying, dipping, fencing, etc 54b Anthrax i Causal agent Bacteria bacillus enthracis ii 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 iii Control measures Vaccination Quarantine isolation Treatment of the herd tread early with antibiotics Proper disposal burying burning Public education c Newcastle i Causal agent Virus ii 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. Iii Control measures.
Discuss the following diseases under appropriate sub-headings. A Red water i Causal agent Protozoa bibesia bigomina ii Symptoms Red urine Fever high temperature Loss of appetite Anaemia Loss of production Jaundice Swollen lymph glands Licking soil Increased breathing iii Control measures Tick control e.g spraying, dipping, fencing, etc 54b Anthrax i Causal agent Bacteria bacillus enthracis ii 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 iii Control measures Vaccination Quarantine isolation Treatment of the herd tread early with antibiotics Proper disposal burying burning Public education c Newcastle i Causal agent Virus ii 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. Iii 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.
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 ii 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 iii 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 b i What are the requirements for animals used as a source of farm power? Good health healthy Fully grown maturing Well fed. Ii Give the benefits of using animal power on the farm.
Inefficient use of energy Leads to destruction of environment through indiscriminate felling of trees Snake produced pollutes environment Exhaustible source of power b i What are the requirements for animals used as a source of farm power? Good health healthy Fully grown maturing Well fed. Ii 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 57Loss 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 iii 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.
Good health healthy Fully grown maturing Well fed. Ii 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 57Loss 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 iii 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. C i State the advantages of farm mechanization.
Ii 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 57Loss 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 iii 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. C 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 ii What are its disadvantages?
Cheaper t buy than machines Loss time used than using human power Wider range of relief than tractor e.g hills 57Loss 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 iii 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. C 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 ii 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 iii Why is mechanisation on small scale farming not worthwhile?
C 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 ii 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 iii Why is mechanisation on small scale farming not worthwhile? Low level of capital investment Use of machinery is uneconomical No efficiency in farm operations. D i Name the tractor drawn implements.
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 iii Why is mechanisation on small scale farming not worthwhile? Low level of capital investment Use of machinery is uneconomical No efficiency in farm operations. D i Name the tractor drawn implements. Trailers, ploughs disc and mouldboard , harrows and mowers ii Name the animal drawn implements. Ox plough, ox-time cultivator, ex-cart e State the functions of the following parts of a mouldboard plough. I Landside Stabilises the plough absorbs side thrust caused by furrow slice 58ii Mouldboard Inverts furrow slice buries woods trash iii Coulter Vertically cuts the soil or trash iv Share point. Digs opens cuts or breaks the ground v Frog Holds the frame onto the moldboard, landslide and share.
Ox plough, ox-time cultivator, ex-cart e State the functions of the following parts of a mouldboard plough. I Landside Stabilises the plough absorbs side thrust caused by furrow slice 58ii Mouldboard Inverts furrow slice buries woods trash iii Coulter Vertically cuts the soil or trash iv Share point. Digs opens cuts or breaks the ground v Frog Holds the frame onto the moldboard, landslide and share. F State the functions of the following principal parts of a disc plough. I Beam. Part of the plough on which all parts are joined ii Hitch most. Point at which the top link is connected to tractor iii Scrapper Inverting furrow slice cleans disc iv Disc. Cutting the ground ploughing inverting overturning v Hub Contains roller bearings that allow the disc to roll while in operation. Vi Standard Holds the discs vii Springs Absorbs vertical shock of plough viii Furrow wheel Absorbs side thrust used for adjusting the depth of ploughing.
Point at which the top link is connected to tractor iii Scrapper Inverting furrow slice cleans disc iv Disc. Cutting the ground ploughing inverting overturning v Hub Contains roller bearings that allow the disc to roll while in operation. Vi Standard Holds the discs vii Springs Absorbs vertical shock of plough viii Furrow wheel Absorbs side thrust used for adjusting the depth of ploughing. Ix Crossbar Attachment for left and right arm x Hitch point Where plough is attached to tractor. G i State the sources of tractor hire services Government hire services Private contractors Individual farmers Some cooperatives ii 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 59iii 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 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 59iii 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. 1.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 ii 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. 60iii Feeding management.
1.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 ii 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. 60iii Feeding management. Feed on a balanced diet, water, minerals, vitamins Give adequate fee Feed should be clean and free from contamination. Iv Housing Provide proper housing i.e well drained, clean, well ventilated, well lit Avoid overcrowding it provide enough space.
60iii Feeding management. Feed on a balanced diet, water, minerals, vitamins Give adequate fee Feed should be clean and free from contamination. Iv Housing Provide proper housing i.e well drained, clean, well ventilated, well lit Avoid overcrowding it provide enough space. V 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 vi 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.
Iv Housing Provide proper housing i.e well drained, clean, well ventilated, well lit Avoid overcrowding it provide enough space. V 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 vi 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. B 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.
V 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 vi 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. B 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.
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. B 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 61Parturition 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.
B 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 61Parturition 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.
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 61Parturition 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. C Explain the management practices of a dairy calf from birth until it is ready for the first service.
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 61Parturition 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. C 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 d Describe the procedure of training a calf to drink milk from a bucked after separating it from its mother.
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. C 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 d 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 62Place 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.
C 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 d 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 62Place 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. E What is zero grazing?
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 d 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 62Place 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. E What is zero grazing? The practice of rearing animals under confinement in stalls whereby food and water are brought to the animals.
Put 3 4 fingers in the calf s mouth Let the calf suck the fingers 62Place 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. E What is zero grazing? The practice of rearing animals under confinement in stalls whereby food and water are brought to the animals. Ii 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.
E What is zero grazing? The practice of rearing animals under confinement in stalls whereby food and water are brought to the animals. Ii 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. Iii 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. 2.Discuss the management of beef cattle from birth until it is ready to be sold as steer.
633.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. B Discuss the artificial rearing of layer chicks from day old upto the end of brooding.
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. B 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 o C 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.
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. B 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 o C 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.
B 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 o C 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 c i What are growers?
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 o C 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 c i What are growers? These are chicks that are between 9 22 weeks old ii 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 64d Describe the management of layers in deep litter system starting from the point of lay.
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. 4.a State the tests that should be carried out to determine the quality of fresh eggs. Candling Physical observation Floatation Shaking lightly.
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. 4.a State the tests that should be carried out to determine the quality of fresh eggs. Candling Physical observation Floatation Shaking lightly. B 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 c i What is candling? Examining an egg for abnormalities by looking at it against a strong source of light.
B 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 c i What is candling? Examining an egg for abnormalities by looking at it against a strong source of light. Ii Describe how to candle an egg 65Put 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 iii State the reasons for candling an egg To check for fertility To confirm presence of chick during incubation d 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 5.a What is milk? The white substance secreted in the mammary system of female mammals. B Draw a well labelled diagram of a mammary glad.
Ii Describe how to candle an egg 65Put 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 iii State the reasons for candling an egg To check for fertility To confirm presence of chick during incubation d 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 5.a What is milk? The white substance secreted in the mammary system of female mammals. B Draw a well labelled diagram of a mammary glad. C What is milk let-down? The flow of milk from the upper region of the udder alveolar region to the gland and test cistern. Ii State the essentials of clean milk production.
C What is milk let-down? The flow of milk from the upper region of the udder alveolar region to the gland and test cistern. Ii 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 iii 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 66Dip 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.
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 iii 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 66Dip 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 6.Discuss the field production of the following crops.
Cows with mastitis should be milked last Clean the udder Sieve the milk iii 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 66Dip 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 6.Discuss the field production of the following crops. A Tea i Biological requirements At least 1400mm rainfall per annum Altitude of 1900 2200m Soils should be well drained, fertile, deep slighly acidic.
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 6.Discuss the field production of the following crops. A Tea i Biological requirements At least 1400mm rainfall per annum Altitude of 1900 2200m Soils should be well drained, fertile, deep slighly acidic. Ii 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 iii 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. Iv Field management.
B Cotton i Ecological requirements Requires 500 100mm, well distributed rainfall Altitude of 0-1500m Temperature above 15.5c o but below 30 o c Soils well drained with PH above 5 i.e alkalinic Black cotton soil or clay soil preferable ii 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- iii Planting. 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. Iv Field management Keep field weed free Thin out plants not required v 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. Vi Harvesting.
Iv Field management Keep field weed free Thin out plants not required v 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. Vi Harvesting. 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. C Coffee. 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 ii Land Preparation.
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. C Coffee. 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 ii 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 68iii 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.
C Coffee. 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 ii 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 68iii 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. Iv 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.
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 ii 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 68iii 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. Iv 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. V 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.
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 68iii 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. Iv 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. V 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. Vi Harvesting.
Iv 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. V 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. Vi Harvesting. 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 d Phyrethrum.
V 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. Vi Harvesting. 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 d Phyrethrum. I Biological factors At least 1000mm rainfall yearly Short period of dry weather for high quality Altitude of 1500 3000m Temperature of 15.5 o C Fertile, well drained soils with good water retention and PH of 5.6 ii 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 iii Selection of planting materials From high yielding mother plant Pest free Disease free Vigorous Use splits instead of roots 69iv 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 v Field practices.
Coveid bug attacks young nuts and has no effective control 70Termites controlled by applying insecticides v Harvesting Matures from 5 10 years after transplanting Nuts picked 7 10 months after flowering f Citrus i Ecology Altitude of 0 2000m Atleast 900mm, well distributed rainfall annually Deep, well drained soils with PH 5.0 7.0 ii 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 iii 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. Iv 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 v Harvesting Harvest by picking the fruits by hand Harvesting starts after 2 years Avoid damage by bruising Pack fruits well. 7.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.
Iv 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 v Harvesting Harvest by picking the fruits by hand Harvesting starts after 2 years Avoid damage by bruising Pack fruits well. 7.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. Ii Starch Equivalent S.E Amount of pure starch which has the same energy as 100kg of that feed iii Digestible crude protein DCP Sum of all nitrogenous compounds in feed or total amount of proteins in a feed iv Dry matter DM Also called digestible matter 71This is the actual percentage of proteins, carbohydrates and minerals in a feed v Crude fibre Cellulose and other carbohydrates resistant and insoluble that are not dissolved by weak acids and alkalis b 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 c 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.
7.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. Ii Starch Equivalent S.E Amount of pure starch which has the same energy as 100kg of that feed iii Digestible crude protein DCP Sum of all nitrogenous compounds in feed or total amount of proteins in a feed iv Dry matter DM Also called digestible matter 71This is the actual percentage of proteins, carbohydrates and minerals in a feed v Crude fibre Cellulose and other carbohydrates resistant and insoluble that are not dissolved by weak acids and alkalis b 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 c 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. D 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 62 13 55 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.
I Total digestible nutrients T.D.N The sum of all digestible organic nutrients i.e carbohydrates, proteins and fats in a feed. Ii Starch Equivalent S.E Amount of pure starch which has the same energy as 100kg of that feed iii Digestible crude protein DCP Sum of all nitrogenous compounds in feed or total amount of proteins in a feed iv Dry matter DM Also called digestible matter 71This is the actual percentage of proteins, carbohydrates and minerals in a feed v Crude fibre Cellulose and other carbohydrates resistant and insoluble that are not dissolved by weak acids and alkalis b 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 c 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. D 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 62 13 55 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. 8.a i What is agricultural economics?
Ii Starch Equivalent S.E Amount of pure starch which has the same energy as 100kg of that feed iii Digestible crude protein DCP Sum of all nitrogenous compounds in feed or total amount of proteins in a feed iv Dry matter DM Also called digestible matter 71This is the actual percentage of proteins, carbohydrates and minerals in a feed v Crude fibre Cellulose and other carbohydrates resistant and insoluble that are not dissolved by weak acids and alkalis b 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 c 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. D 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 62 13 55 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. 8.a i What is agricultural economics? The art and science of organising limited resources to achieve maximum returns ii 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.
D 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 62 13 55 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. 8.a i What is agricultural economics? The art and science of organising limited resources to achieve maximum returns ii 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. 72b Explain how the house hold and firm are both producers and consumers .
The relationship generates money to both sides therefore both are producers and consumers. C 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. Ii Gross national product GNP Total output from resources owned by the nationals of a country both within and outside the country within a year. Iii Per capital income Gross national income divided by total population d 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. Ii State the main implications of opportunity cost in farming. Poor decision leads to losses Correct decision leads to good profits iii When is opportunity cost nil or zero? When supply is unlimited When goods are free When there are no alternatives 9.a i What is production?
Ii State the main implications of opportunity cost in farming. Poor decision leads to losses Correct decision leads to good profits iii When is opportunity cost nil or zero? When supply is unlimited When goods are free When there are no alternatives 9.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. Ii State the factors of production. Land provides space for production Labour human effort Capital man made to assist other factors Management organises other factors b i Name the sources of capital for farming. Leading a genoies Personal savings and earnings Inherited property. Ii How is labour classified?
Land provides space for production Labour human effort Capital man made to assist other factors Management organises other factors b i Name the sources of capital for farming. Leading a genoies Personal savings and earnings Inherited property. Ii How is labour classified? Permanent Casual 73Family iii 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 c 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. Ii State agricultural examples of this law.
Ii How is labour classified? Permanent Casual 73Family iii 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 c 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. Ii 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 d i What is production function?
Permanent Casual 73Family iii 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 c 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. Ii 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 d 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.
Ii 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 d 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. Ii Name the types of production function? Increasing returns Constant returns Decreasing returns iii 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. E State the ways in which farmers may improve the production efficiency in farming.
Increasing returns Constant returns Decreasing returns iii 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. E 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 f i State the risks and uncertainties in farming Weather changes Disease and pest outbreaks Natural calamities e.g earthquakes 74Obsolescence becoming out of date e.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. Ii Give the ways through which farmers may adjust to risks and uncertainties .
E 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 f i State the risks and uncertainties in farming Weather changes Disease and pest outbreaks Natural calamities e.g earthquakes 74Obsolescence becoming out of date e.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. Ii 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 iii 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 g i What is gross margin?
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 f i State the risks and uncertainties in farming Weather changes Disease and pest outbreaks Natural calamities e.g earthquakes 74Obsolescence becoming out of date e.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. Ii 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 iii 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 g i What is gross margin? Total output income less variable costs ii Use the information provided below to calculate the gross margin of beans per hectare.
Ii 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 iii 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 g i What is gross margin? Total output income less variable costs ii 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 75Total variable costs shs. 1000 3000 1200 1000 300 6,500 Gross margin shs. 40,000 6,500 33,500 iii What are the uses of gross margin analysis?
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 iii 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 g i What is gross margin? Total output income less variable costs ii 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 75Total variable costs shs. 1000 3000 1200 1000 300 6,500 Gross margin shs. 40,000 6,500 33,500 iii 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.
Total output income less variable costs ii 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 75Total variable costs shs. 1000 3000 1200 1000 300 6,500 Gross margin shs. 40,000 6,500 33,500 iii 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. H i What is budgeting?
- 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 75Total variable costs shs. 1000 3000 1200 1000 300 6,500 Gross margin shs. 40,000 6,500 33,500 iii 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. H i What is budgeting? The estimation of inputs and outputs both physically and financially, in a production process. Ii Name the types of farm budgets.
H i What is budgeting? The estimation of inputs and outputs both physically and financially, in a production process. Ii 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. Iii 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 iv What factors should be considered when selecting a farm enterprise?
Ii 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. Iii 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 iv 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.
Complete budget prepared for each enterprise on the farm Partial budget prepared for specific enterprises when there is a minor change required. Iii 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 iv 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. I Name the sources of agricultural support services available to farmers .
Iii 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 iv 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. I 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 J i What is agricultural credit?

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