Product Processing and Value Addition

12 Grade 10 Agriculture questions on Product Processing and Value Addition, with worked marking schemes. 12 questions are available on this topic in full.

1. Question 1

   1 mark

   To what moisture content should maize grain be dried before it is bagged for long-term storage?

   A. About 20 per cent

   B. About 13 per cent

   C. About 5 per cent

   D. About 25 per cent

   (1 mark)

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2. Question 2

   5 marks

   A youth group in Kisii harvests a large crop of bananas. Suggest five ways in which the group could add value to the bananas before selling them.

   (5 marks)

   Marking scheme

   Any FIVE, 1 mark each: 1. Slice and dry or fry the green bananas into crisps and pack them in sealed printed pouches. 2. Dry and mill the green bananas into banana flour for porridge and baking. 3. Ripen the fruits in a controlled ripening room and sell uniformly ripe, ready-to-eat bunches. 4. Extract, pasteurise and bottle banana juice for sale. 5. Sort and grade the fingers by size and quality and pack them in labelled crates or cartons. 6. Make banana jam or banana cake for the local market. 7. Use the pseudostems and leaves to make fibre crafts, mats or ropes for sale. 8. Brand and label the packed products with the group's name to attract supermarket buyers.

3. Question 3

   2 marks

   Distinguish between drying and smoking as methods of preserving fish landed at Lake Victoria.

   (2 marks)

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4. Question 4

   3 marks

   Explain three hygiene practices that must be observed when a group processes groundnuts into peanut butter for sale.

   (3 marks)

   Marking scheme

   Any THREE, 1 mark each: 1. Workers wash hands with soap and wear clean overalls, head covering and closed shoes to prevent contamination of the product. 2. All equipment (roaster, mill, containers) is washed and sterilised before and after use to stop growth of micro-organisms. 3. Mouldy, discoloured or shrivelled nuts are sorted out and discarded because they may carry aflatoxins. 4. Only clean, treated water is used for washing nuts and equipment. 5. Containers are clean, dry and sealed immediately after filling to keep out moisture, dust and insects. 6. The processing room is kept clean and screened against rodents, flies and other pests. 7. Any worker who is sick or has open wounds is kept away from handling the product.

5. Question 5

   4 marks

   Explain four benefits a small-scale farmer gains from adding value to farm produce before selling it.

   (4 marks)

   Marking scheme

   Any FOUR, 1 mark each: 1. Processed products fetch a higher price, raising the farmer's income. 2. Shelf life is extended, so the produce can be kept and sold later. 3. Post-harvest losses from spoilage are greatly reduced. 4. The farmer can sell off-season and in distant markets, widening the market. 5. Produce that is small, over-ripe or of poor grade is used instead of being thrown away. 6. Processing creates employment for family members and other youth. 7. Branded, packaged products are easier to sell to supermarkets and institutions.

6. Question 6

   3 marks

   Describe three ways in which milk can be processed into other products at farm level.

   (3 marks)

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7. Question 7

   4 marks

   Outline four items of information that must appear on the label of bottled honey offered for sale.

   (4 marks)

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8. Question 8

   1 mark

   Before a farmers' group can sell its packaged peanut butter in Kenyan supermarkets, the product must be certified and marked by:

   A. Kenya Agricultural and Livestock Research Organisation

   B. Kenya Dairy Board

   C. Kenya Bureau of Standards

   D. Kenya Plant Health Inspectorate Service

   (1 mark)

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9. Question 9

   1 mark

   A women's group in Makueni dips sliced kale in hot water for a short time before spreading it out to dry. The main reason for this blanching is to:

   A. Destroy enzymes that would spoil the colour and food value in store

   B. Soften the leaves so that they absorb salt while drying

   C. Raise the moisture content so that the leaves dry more slowly

   D. Make the dried leaves heavier so that they weigh more at the market

   (1 mark)

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10. Question 10

    1 mark

    Which micro-organisms are responsible for souring milk into mala (fermented milk)?

    A. Nitrogen-fixing bacteria

    B. Moulds

    C. Lactic acid bacteria

    D. Yeasts

    (1 mark)

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11. Question 11

    1 mark

    A dairy co-operative in Nyandarua heats raw milk to 63 °C, holds it at that temperature for 30 minutes and then cools it rapidly. This treatment is known as:

    A. Sterilisation

    B. Pasteurisation

    C. Homogenisation

    D. Fermentation

    (1 mark)

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12. Question 12

    1 mark

    Tomatoes being transported from Loitokitok to a town market are packed in shallow plastic crates rather than in sacks. Why is this done?

    A. Crates prevent the fruits at the bottom from being crushed

    B. Crates are cheaper to buy than sacks

    C. Crates make the tomatoes ripen more quickly

    D. Crates hold a larger weight of fruit per container

    (1 mark)

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