MARKING SCHEME PROCESS FARM PRODUCE
APRIL 2025
SECTION A
1. Tools used for harvesting cereals and their uses: (4 marks)
o Sickle – Used for manually cutting cereals like wheat, rice, and barley.
o Scythe – Suitable for cutting larger areas of grain crops.
o Combine harvester – A mechanized tool that harvests, threshes, and cleans
grains in one operation.
o Reaper-binder – Cuts and binds stalks into sheaves for easier handling.
2. Best transportation methods for fresh strawberries: (2 marks)
o Refrigerated trucks – Maintains low temperatures (0-4°C) to reduce spoilage.
o Air transport – Fast delivery minimizes deterioration, suitable for high-value
exports.
3. Ways of processing eggs to increase shelf life: (2 marks)
o Freezing – Liquid eggs stored at -18°C to extend shelf life.
o Dehydration – Spray-dried into powder for long-term storage.
4. Maturity indices for berries: (2 marks)
o Color change – Development of full, uniform color (e.g., strawberries turn red).
o Firmness – Slight softening without becoming mushy.
5. Best way to transport perishable farm produce over long distances: (2 marks)
o Cold chain transport – Uses temperature-controlled logistics like refrigerated
trucks and reefer containers.
6. Examples of value addition in animal products: (2 marks)
o Milk → Cheese, yoghurt, butter.
o Meat → Sausages, canned meat, jerky.
7. Types of records a food processor should maintain: (2 marks)
o Production records – Includes batch numbers, processing times, and quality
checks.
o Inventory records – Tracks stock levels, expiry dates, and supplier details.
8. Causes of mold growth in stored maize: (2 marks)
o High moisture content (>14%) – Promotes fungal growth.
o Poor ventilation or humid storage conditions.
9. Ways of adding value to meat products: (4 marks)
o Curing/smoking – Enhances flavor and shelf life (e.g., bacon).
o Canning/freeze-drying – Extends storage duration (e.g., canned beef, jerky).
o Marinating/pre-cooking – Produces ready-to-eat convenience products.
10. Value-added products from maize: (2 marks)
o Maize flour, cornflakes, popcorn, starch, ethanol.
11. Common types of animal products undergoing value addition: (2 marks)
o Milk → Cheese, yoghurt, ice cream.
o Hides → Leather goods (shoes, bags).
12. Value-added dairy products for increasing shelf life: (2 marks)
o UHT milk, powdered milk, cheese (longer shelf life than fresh milk).
13. Processed products from hides and skins and their uses: (4 marks)
o Leather – Used in making shoes, belts, and furniture.
o Gelatin – Used in food additives and pharmaceuticals.
o Glue – Used in adhesives for woodworking and industrial purposes.
14. Traditional storage methods for farm produce: (2 marks)
o Granaries – Raised structures that keep grains dry and free from pests.
o Pit storage – Underground pits lined with straw to store root crops.
15. Storage conditions for maize flour preservation: (2 marks)
o Cool, dry place (<15°C, <60% humidity).
o Airtight containers to prevent pest infestation and moisture absorption.
16. Advantages and disadvantages of mechanical harvesting: (4 marks)
o Advantages:
1. High efficiency (large areas harvested quickly).
2. Reduces labor costs.
o Disadvantages:
1. Expensive machinery maintenance.
2. Not suitable for small-scale farms.
SECTION B (Answer any three questions)
17. Maturity indices and solutions for mangoes: (6 + 4 marks)
Maturity indices:
1. Color change (green to yellow/red).
2. Firmness (slight yield to pressure).
3. Soluble solids content (Brix >12%).
4. Starch-to-sugar conversion.
Solutions to prevent premature fruit drop:
1. Balanced fertilization (avoid excess nitrogen).
2. Proper irrigation (avoid water stress).
Grading mangoes and sorting efficiency: (8 + 2 marks)
Grading factors:
1. Size (small, medium, large).
2. Color uniformity.
3. Freedom from defects (bruises, pests).
4. Aroma and ripeness level.
Improving sorting efficiency:
1. Automated optical sorters (AI-based color/size detection).
18. Importance of value addition in milk: (10 marks)
Extends shelf life (e.g., UHT milk lasts months).
Diversifies products (cheese, yoghurt, butter).
Reduces post-harvest losses.
Increases profitability (higher market value).
Essential tools and equipment for dairy processing: (10 marks)
Pasteurizer – Kills pathogens and ensures safety.
Separator – Used to separate cream from milk.
Cheese press – Forms curd into cheese blocks.
Packaging machines – For hygienic storage and transport.
19. Storage pest control and alternative methods: (8 + 2 marks)
Preventive measures:
1. Hermetic storage (oxygen-free bags).
2. Neem leaves/ash (natural repellents).
3. Phosphine fumigation.
Alternative methods:
1. Solar disinfection (heating grains in sunlight).
Milk preservation without refrigeration: (4 + 6 marks)
Value-added products:
1. Ghee (clarified butter, shelf-stable).
2. Fermented milk (laban, kefir).
Preservation methods:
1. Boiling (kills bacteria).
2. Salting (e.g., salted butter).
20. Sustainable management of avocado waste: (8 + 2 marks)
Waste management:
1. Composting (rich in nutrients).
2. Biofuel production (from pits).
Useful products:
1. Avocado oil (cosmetics, cooking).
Record-keeping and technology solutions: (8 + 2 marks)
Records:
1. Traceability logs (farm-to-table tracking).
2. Waste management records.
Technology:
1. Blockchain (for supply chain transparency).
