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AGRICULTURE IN ZAMBIA
JUNIOR SECONDARY SCHOOL AGRICULTURAL SCIENCE

Prepared by Sydney Saisaka

Kanyama Day Secondary School, 2018

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Chapter 1: Agriculture in Zambia

1. a) What is agriculture?
b) Explain the importance of agriculture in Zambia?
2. a) Outline the main agricultural activities in Zambia.
b) Identify areas which are not suitable for daily farming and ranching on a map of Zambia.
c) Identify on a map of Zambia areas that may not be very suitable for growing maize.
d) Identify on a map of Zambia the main agro – ecological regions of Zambia.
3. a) Identify factors that influence the development of agriculture.
b) Explain how the factors affect agriculture development.
c) Explain the need for farmers to diversify the production of crops and livestock.
4. State the agencies and organizations that assist farmers in input procurement, marketing and
agriculture extension.
5. a) Discuss the three main types of farmers in Zambia.
b) Mention the main commercial areas of agriculture in Zambia.
c) Give reasons why the commercial farming areas in Zambia are found in their present
geographical locations.

Chapter 2: Soil Science

1. a) Explain the meaning of the term soil.
b) Describe the factors that are involved in the formation of soil.
c) Discuss the composition of soil.
d) Explain the importance of soil components.
2. a) What is soil profile?
b) Identify different layers of a soil profile.
c) Explain differences in soil profile.
d) Explain the importance of top and sub soils.
e) Relate the choice of crops to be grown on depth of layers of soil.
f) Relate the importance of the layers of soil to agricultural value of soil.
3. Explain the meaning of soil texture.
4. a) Identify different types of soil.
b) Describe the variation of water retention in different types of soil.
5. a) Explain the difference between manure and chemical fertilizers.
b) Distinguish between straight and compound fertilizers.
c) Identify fertilizers according to periods of their applications.
d) Interpret the composition of fertilizers using the information on their containers.
e) Determine the quantities of fertilizers required by a crop given various ratios for various
crops.
f) Explain the advantages and disadvantages of manure and chemical fertilizers.

Chapter 3: Crop Production

1. a) Identify vegetables according to groups.
b) Name the varieties of vegetables.
c) List factors that make a site suitable for vegetable growing.
d) Explain the importance of factors that make a site suitable for vegetable growing.
e) Draw a simple plan for vegetable growing.

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f) Explain the importance of vegetable rotation.

g) State the importance of legumes in vegetable rotation.
h) State how to prepare plots and seedbed for vegetable growing.
i) Explain how to transplant seedlings correctly.
2. a) What are weeds?
b) Explain the importance of weed control in crops.
c) State the advantages of weeds.
d) What are herbicides?
e) Describe the various weed control methods.
f) Explain the effective weed control methods for cabbage.
g) State the safety rules to be observed when applying chemicals in a garden.
h) Explain the effects of herbicides on the environment.
3. a) What are pests?
b) Identify pests in relation to crops they attack.
c) Explain ways in which pests cause harm to crops.
d) Explain correct methods of controlling named pests in crops grown.
e) Describe natural pest control methods.
4. a) What are pesticides?
b) Explain how to mix and apply pesticides correctly.
c) Explain safety rules when storing pesticides.
d) Explain the effects of prolonged and excessive use of pesticides on the environment.
5. a) What is a disease?
b) Give examples of crops attacked by diseases.
c) State how diseases are spread.
d) Identify the symptoms of diseases on crops.
e) Explain methods of preventing disease attack on the crops.
6. a) Identify the signs of readiness for harvesting the crop.
b) Explain how to harvest and prepare vegetables for marketing.
7. a) Describe how to price each vegetable grown.
b) A certain farmer of Mwinilunga had the expenditure of K10, 000.00 on farm inputs. His
income or sales was K27, 000.00. Calculate the profit or loss he made?
c) Describe how to store vegetables correctly.

Chapter 4: Forestry
1. a) What is forestry?
b) Explain the roles of trees in soil erosion and infiltration of water.
c) State the roles of trees in soil fertility improvement.
d) Mention trees used to make handles and poles.
e) Explain how you can ensure continued supply of poles and handles from the trees.
2. Outline the factors that make an area suitable for growing of trees.

Chapter 5: Conservation Farming

1. a) Describe conservation farming.
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b) Describe mixed cropping.

c) Explain the role of mixed cropping on soil fertility.
2. Describe intercropping.
3. a) Describe mixed farming.
b) State the role of mixed farming in soil fertility.
4. a) Describe the use of a suitable hoe in clearing the land for conservation farming.
b) Describe how to make ridges in conservation farming using a hoe.
c) State the importance of applying chemical fertilizer and manure in conservation farming.
5. a) State the importance of correctly planting of crops.
b) Explain how to control weeds in a crop grown under conservation farming.
6. a) What is a vetiver hedge?
b) State how to control soil erosion using vetiver hedges.
c) Explain how to plant vetiver hedges correctly.

Chapter 6: Livestock Production

1. a) Describe the importance of livestock in Zambia.
b) State the functions of the parts of the digestive systems of a bird and pig with the aid of a
labeled diagram.
c) Compare the digestive system of a bird and that of a pig.
d) Identify and label the parts of the reproductive system of a female bird.
e) State the functions of the labeled parts.
f) Explain the importance of the reproductive system of a female bird.
2. a) List the various breeds of poultry studied.
b) Name some of hybrid poultry hatcheries in Zambia.
3. a) List the characteristics of a good poultry house.
b) State the floor space to house Poultry of different ages.
c) List the equipment that must be in a poultry house.
d) Explain how to plan a simple poultry house.
4. a) State the principles of Incubation.
b) Recall the right temperature for chicks in a brooder house.
c) Discuss how to brood day old chicks.
5. a) Identify pests of poultry.
b) Explain ways pests cause harm to poultry.
c) Prescribe correct methods of controlling pests in poultry.
6. a) Identify diseases of poultry.
b) Prescribe correct methods of controlling diseases in poultry.
7. State the importance of maintaining proper poultry records.
8. a) Discuss how to collect, store and market eggs correctly.
b) Explain how to prepare birds for marketing.

Chapter 7: Farm Structure

1. a) Describe an appropriate storage facility for vegetables.
b) Explain how to prepare vegetables for storage.
2. a) Describe appropriate houses for day old chicks, grower, finisher, point of lay and layer.

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b) Explain how to plan an appropriate house for a given group of birds.

c) Describe how to construct a model of an appropriate house for a given group of poultry.

Chapter 8: Farm Machinery

1. a) Identify some hand tools used at the farm.
b) Discuss the proper use of hand tools.
c) Explain how to care for hand tools.
2. With the aid of a labeled diagram, state the functions of the major parts of a hand sprayer.
3. a) Identify animal drawn implements.
b) Identify major parts of animal drawn implements.
c) Explain the functions of major parts of animal – drawn implements.
4. a) State how to prepare hand tools for Storage.
b) State the important features for an appropriate facility for storing hand tools.
c) Describe an appropriate facility for storing animal drawn implements.
d) Explain how to prepare animal drawn implements for storage.
e) Explain how to care for animal drawn implements.

Chapter 9: Farm Management

1. a) Describe farm management.
b) Describe agricultural Economics.
c) Describe the term opportunity cost.
d) Explain the term production decision in Agriculture.
2. Describe the types of credit available in Agriculture.
3. a) Explain the term interest.
b) Explain the difference between simple and compound interests
4. a) Explain the importance of various financial documents.
b) Discuss production records.
c) Discuss financial records.
5. a) Describe the term enterprise.
b) Explain gross output and gross margins of an enterprise.
6. a) Explain the term grading.
b) Explain the term standardization.
c) With suitable examples, explain how to grade produce from an enterprise.

Expected Answers
Chapter 1: Agriculture in Zambia
1. a) Agriculture is the production of crops and livestock.
b) Agriculture is important in the following ways:
• Is a source of food to feed the nation
• Is a source of raw materials for the industries

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• Is a source of foreign exchange

• Is a source of employment
• Provide market for farm inputs such machinery, tools and agrochemicals like
pesticides, herbicides, fertilizers and others
• Is a source of income or money
• Contributes to national and international trade
• Promotes good relationships among nations
• Reduces on the dependence on copper as the only export to earn foreign exchange
for the country
• Brings about diversification
• Encourages infrastructure development in the country
2. a) The main agricultural activities in Zambia are:
i. Crop production
ii. Livestock production
b) Below is a map showing areas which are not suitable for daily farming and ranching in
Zambia.

c) Below is a map of Zambia with areas that may not be very suitable for growing maize.
d) Map of Zambia showing the main agro – ecological regions:

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Zambia is divided into three agro-ecological zones which are based on rainfall amount, soils and
other climatic conditions.
Zone 1
• Zone 1 includes areas of southern, eastern and western Zambia.
• Receives about 600 to 800mm rainfall per year.
• Has the shortest growing season of about 80 – 120 days.
• Zone 1 contains a variety of soils ranging from slightly acidic loamy and clay soils with top
loam topsoil, to acidic sandy soils.
Zone 2
• Zone 2 includes central, southern, eastern and Lusaka provinces.
• It contains the most fertile soils and most of the country’s commercial farms.
• Receives about 800 – 1000mm rainfall per year.
• The growing season is 100 – 140 days long.
• Rain distribution is not as it is in zone 1, but dry spells are common and reduce the crop
yields, especially on the sandier soils.
• Temperature ranges from 16 – 20 degrees Celsius in the coldest months of June and July.
• Have clay and loam soils.

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Zone 3
• Zone 3is the high rainfall area.
• Lies in a band across northern Zambia, including the northern, Luapula, Copperbelt,
Northern provinces and some parts of central province.
• This area receives over 1000mm of rainfall (precipitation) each year.
• The growing season ranges from 120 – 150 days.
• Soils in this area are highly weathered and leached, and characterized by extreme acidic.
Consequently, the soils have few nutrients available for plant growth.

3. a) Factors that influence the development of agriculture:

• Climatic factors
• Edaphic factors
• Biotic factors
• Human factors
b) How the factors above affect agriculture development:
• Climatic factors
i. Rainfall
Rainfall provides water for crops to grow. Lack of rain means that farmers cannot
plant new crops and the growing ones may wilt and die or may not yield as
expected.
ii. Temperature
Different crops require different temperature ranges in which to perform well.
Livestock too are affected by temperatures. For example, dairy cattle do well
where temperatures are cool.
Temperature affects the rate of evaporation of water from plants, soil and water
bodies. For example, high temperatures make a lot of water to be lost as water
vapour. This would therefore mean that both crops and livestock products will be
in short supply.
iii. Light
Light is needed for photosynthesis and without it plants will not be able to make
food.
iv. Wind
Wind affects crops both positively and negatively. It helps in the pollination of
most cereal crops and on the other hand it cause soil erosion and cause some crop
diseases like rust in wheat production.
• Edaphic factors
These factors have something to do with the earth in terms of soil.
i. Fertility
Soil is the medium from which plants get their nutrients and water. It also gives
anchorage to plants. Poor soils will therefore lead to poor crop yield.
ii. Topography
This refers to physical features of the land. It affects agriculture in the following
ways: It affects rain pattern. Surface run off of rain water may cause soil erosion on
sloping land or flooding on flat land. Mechanized farming too may be difficulty on
sloping land.
• Biotic factors
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These are factors which are caused by living things. For example, pests, parasites,
pathogens and predators have a negative effect on agriculture while decomposers,
pollinators and nitrogen fixing bacteria have a positive effect.
• Human factors
These include level of education for most people in a given area, health of people,
transport and communication and cultural and religious beliefs affects agriculture in
many ways.

c) Diversification is the production of more than one enterprise on a farm. It is therefore

needed in the following ways:
• Total loss at the farm is reduced
• Increases knowledge
• The farmer gets different farm produce from the same farm
• The farmer gets more income
• Different enterprises can benefit from one another when located on the same farm, for
example, animals can eat remains of crop after harvesting crops.
• Loss made in one enterprise can be covered by profit made in another enterprise.
4. The agencies and organizations that assist farmers in input procurement, marketing and
agriculture extension:
• Input procurement:
i. Fair Sheaves Zambia Limited
ii. Zamcapitol Enterprise
iii. Farmers Input Support Programme
• Marketing of farm produce:
i. Zambia Food Reserve Agency
ii. Zambia Agricultural Marketing Company
iii. Cooperatives
• Extension services:
i. Ministry of Agriculture and Cooperatives
ii. Department of National Agricultural Information Services
iii. Ministry of Livestock and Fisheries Development
5. a) The three main types of farmers in Zambia:
i. Small scale farmers
• Are also called subsistence farmers
• Live in rural areas
• Produce crops and animal products for home consumption only
• Have small plots of land
• Use simple hand tools
• They do not use inputs like fertilizers, herbicides, certified seeds or improved livestock
breeds
• They grow a variety of crops
• They depend on family members for labour
ii. Commercial farmers
• Are also called large scale farmers
• They produce crops and animal products on large scale

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• Have large farms

• They sell their farm produce to urban areas
• They export their farm products
• They use machinery
• They use modern methods of production
• They employ many workers
• They are mainly found along the railway line
iii. Improved farmers
• They sell some of their produce
• They employ few workers
• They have enough land
• They use some modern methods of production
• They keep reasonable number of livestock
• They are neither small scale farmers nor large scale farmers
b) The main commercial areas of agriculture in Zambia are:
• Mukushi
• Kabwe
• Lusaka
• Mazabuka
• Monze
• Choma
• Livingstone
c) Reasons why the commercial farming areas in Zambia are found in their present
geographical locations:

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• The areas are free from tsetse flies.

• Transport is available.
• Cheap transport, for example, railway transport.
• Good roads.
• Fertile soils.
• The areas receive reliable rainfall.
• The area is a plateau.
• The areas have cooler climate because of a plateau.
• There are big markets for the farm produce.

Expected Answers

Chapter 2: Soil Science

1. A) Soil:
• Is a mixture of weathered rocks, organic matter, air and water.

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• Loose material that covers the earth surface.

• It is a home for plants.
b) Factors that are involved in the formation of soil:
i. Water
• Water in form of rain helps to dissolve soluble chemicals in rocks by
weakening them causing them to disintegrate or break into smaller
particles.
• Heavy rainfall causes soil erosion which moves pieces of rocks to
knock against each other and then break into smaller pieces and
particles.
ii. Wind
• Wind moves pieces of rocks to move from one place to another. These
pieces of rocks knock against each other and break into smaller pieces
and particles.
iii. Temperature
• Temperature causes expansion and contraction of rocks which cause
them to become weak and break into smaller pieces and particles.
iv. Living organisms
• Hooves of animals help to break rocks into smaller pieces and
particles.
• Seeds germinating on rocks send their roots in the cracks of rocks
making rocks to break into smaller pieces and particles.
• Earth worms help in the mixing of the weathered materials and they
form organic matter when they die.
• Bacterias and fungi help in the decomposition of organic matter which
forms chemicals to react with the parent rock chemicals resulting in
weakening and rock disintegration.
c) The composition of soil:
i. Water 25%
ii. Air 25%
iii. Organic matter (Humus) 5%
iv. Mineral or soil particles 45%
d) The importance of soil components:
i. Water
• It cools a plant.
• It dissolves plant nutrients in the soil to be absorbed by plants.
• It transport dissolved plant nutrients from the soil to the upper parts of a plant.
• It soaks the seed during germination.
• It is used as a raw material in photosynthesis.
• It makes the soil easier to work.
• It helps to control the soils temperature.
• It makes the plant tissues turgid and gives shape to the plant.
• It transports toxic substances to the outside part of a plant.
ii. Air
Provide Oxygen for the respiration of the both plant and micro organisms.

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iii. Organic matter

• Improves the fertility of the soil by providing mineral salt needed for plant
growth.
• Helps the soil to form a crumb structure. This improves the drainage and aeration
of the soil.
• Makes the soil easier to work, because of the crumb structure it produces.
• Makes the soil able to hold water.
• Helps to prevent wind erosion by binding mineral particles together
• Helps to raise soil temperature by absorbing radiant heat from the soil due to its
dark color.
iv. Mineral particles or soil particles
They release mineral salts such as calcium, iron, magnesium which support
crop and animal production.
2. a) Soil profile is the vertical section in the soil that shows the soil layers or horizons.
b) Different layers of a soil profile:
i. Horizon A
• Is also called topsoil layer
• Is dark in colour
• Is rich in humus
• Is also rich in plant nutrients, air, moisture and microorganisms
ii. Horizon B
• Is also called subsoil layer
• Is the next layer below horizon A
• Contains less humus from horizon A because of leaching
• Is less dark in colour
• Contains sand and clay particles leached from horizon A
• Contains leached minerals from horizon A
iii. Horizon C
• It contains big weathered or broken rocks
• It is the transition layer between the soil and parent rock
iv. Horizon D
• Is also called the parent rock
• Consists of bedrock from where the soil profile was formed
• Is impermeable to water and air
c) The differences in soil profile:
• Different places have different soil profiles which result from soil erosion and
age of the soil.
• In some areas some layers of soil are removed by soil erosion and in other
areas the soil layers are not removed.
• Some areas have mature soils while others have young soils.
• Some areas have deep soil profiles due to deposition of eroded materials while
other areas have shallow soil profiles due to soil erosion, for example, in
valleys or flat areas and in areas with hills respectively.
d) The importance of top and sub soils:
• Provide anchorage or support to plants.
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• Plants absorb mineral nutrients from top and subsoils.

• Have available water for plants.
• Contains soil micro organisms which help to break down organic matter or
humus from which mineral nutrients are liberated for plant growth.
e) The choice of crops to be grown on depth of layers of soil:
• The choice of the crops to be grown on a particular soil profile is determined
by the root system of the crop. For example, crops with shallow root system
like cereals can be grown in soils with shallow profiles.
• Crops with deep root system like fruit trees can be grown in soils with deep
soil profiles so as to get more nutrients, more moisture and better anchorage or
support.
f) The importance of soil profile to agricultural value of soil:
Deep soil profiles contain more plant nutrients, have more moisture retention
capacity, and provide more anchorage to plant roots. This therefore means that deep
soil profiles are more of agricultural value to the farmer than a shallow soil profile.
3. Soil texture:
• Is the fineness or roughness of the soil particles or mineral particles.
• Is the actual size of the soil particles.
4. a) There are basically four types of soil, namely clay, sand, silt and loam.
i. Clay soil
• Clay particles are crystals of silica and alumina.
• Are very fine.
• Are less than 0.002mm in diameter.
• Are too small to be seen by the naked eyes.
• They easily form lumps leading to poor aeration and drainage.
• When wetted become smooth and sticky making them not easily
eroded by wind or rainwater.
• Are difficulty to cultivate because are heavy soils.
• Are highly rich in nutrients.
• Are easily waterlogged due to poor drainage.
• Can be improved by fertilieser or manure and lime application.
ii. Sand soil
• Sand particles are crystals of silica.
• Can be seen by the naked eyes.
• Are about 2.00mm in diameter.
• Feel rough or coarse when wetted to fingers.
• Are poor in plant nutrients because of high degree of leaching.
• Are well aerated and drained.
• Are easily eroded by wind or water because they do not stick to
one another.
• Are easy to work because they are light soils.
• Can be improved by the application of manure and fertilizers.
iii. Silt soil
• Silt particles composed of silica.
• Range between 0.02 to 0.002mm in diameter.
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• Are poorly aerated and drained because of fine texture.

• Are high in nutrient content.
• Is difficulty to work because they are heavy soils.
• Can be improved by proper drainage and application of manure and
fertilizers.
iv. Loam soil
• Is a mixture of sand, clay and silt soils.
• Is the best for agriculture.
• Has good drainage.
• Has good aeration.
• Has good water holding capacity.
• Has high nutrient content.
• Is easy to work.
• Is not easily eroded.
• Can be maintained periodically by fertilizer and manure applications.
b) The variation of water retention in different types of soil:
• Sandy soils retain little water.
• Loam soils have a moderate water retention capacity.
• Silt and clay soils have high water retention capacity.

5. a) The differences between manure and chemical fertilizers:

• Manures are fertilizers from plant and animal remains while chemical fertilizers
are fertilizers from chemicals.
• Manures are also called organic fertilizers while chemical fertilizers are also
called inorganic fertilizers.
• The level of nutrients in manures cannot be determined while in chemical
fertilizers it can be determined.
• Manures are expensive to store and transport while chemical fertilizers are cheap
to store and transport.
• Manures do not release nutrients quickly while chemical fertilizers release
nutrients quickly.
• Manures release nutrients in small amounts while chemical fertilizers release
nutrients in large amounts.
• Manures are grouped as farmyard, compost, green and mulch while chemical
fertilizers are grouped as straight and compound fertilizers.
b) Distinguishing between straight and compound fertilizers:
• Straight fertilizers are inorganic fertilizers which supply only one nutrient element
to the soil. They contain nitrogen, phosphorus or potassium. They are used as top
dressing fertilizers. Examples are Urea, Ammonium nitrate, Potassium sulphate,
Super Phosphate, Ammonium sulphate, Calcium ammonium nitrate (CAN) and
Potassium Chloride.
• Compound fertilizers are inorganic fertilizers which usually supply all the three
major nutrient elements and are sometimes called NPK fertilizers. They are used
as basal dressing fertilizers. Examples are Compound C, Compound D,
Compound R, Compound X and Compound V.
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c) Identifying fertilizers according to periods of their applications:

Fertilizers are normally applied twice during the production of crops. The first
application is called base or basal dressing and the second application is called top
dressing.
Base dressing is done to encourage good germination and proper root development.
Fertilizers used here include compound fertilizers.
Top dressing is applied when crop plants are already established to encourage
vegetative growth. Fertilizers used here include straight fertilizers.
d) Interpreting the composition of fertilizers using the information on their containers:
The manufacturers of artificial fertilizers usually indicate on the bags of fertilizers the
chemical composition of the fertilizers in them. For example,
i. Compound D: 10%N, 20%P, 10%K
ii. Urea: 46%N
e) Determining the quantities of fertilizers required by a crop given various ratios for
various crops:
How much fertilizer to use depends on several factors like soil type, type of crop,
climatic conditions, cost of fertilizer and management factor.
f) Explaining the advantages and disadvantages of manure and chemical fertilizers:
Advantages of manure
• They are easy to obtain.
• They are cheap or even free to obtain.
• They improve the soil structure.
• They prevent soil erosion.
• They encourage the activity of soil micro-organisms.
• Most organic fertilizers contain all nutrient elements, including micro nutrients.
• They slowly release nutrients elements into the soil. This means that nutrients
element is available to plant over a long period of time.
Disadvantages of manure
• They contain only small amounts of nutrient elements. This means that these
fertilizers must be added in large quantities.
• Much time is needed to add them and mix them into the soil.
• A farmer cannot estimate the exact amount of nutrient elements which have to be
added to the soil.
• Is heavy to store.
• Is heavy to transport.
• Causes air pollution.
• Produces heat which can damage the crop if applied when it is still fresh.
• It is difficult to collect them in large quantities and this limit its use on the farm.
Advantages of chemical fertilizer
• They are easy to handle or store since they are usually bought in bags.
• Are easy to transport.
• Less time is needed to add and mix them into the soil.
• The farmer can calculate the amount of nutrient elements which need to be added to
the soil. This is because the amount of nutrients in the fertilizer is stated on the bag.

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• They contain large amount of nutrients elements. This means that only small
amounts need to be added to the soil.
• They supply specific elements that may be required in the soil.
Disadvantages of chemical fertilizer
• They are expensive.
• They can only be obtained in a few shops. Such shops are usually not available in
rural areas where the farmers live.
• The chemicals effect kills soil micro organisms which help in binding the soil. In
this way these fertilizers destroy the soil structure.
• Their application over a long period of time may cause pollution of the ground water
used by livestock and human beings.
• They may reduce the activity of micro organisms.
• They may require specialized skills to apply which many farmers lack.

Expected answers

Chapter 3: Crop Production

1. a) Identifying vegetables according to groups:

• Leafy vegetables: cabbage, lettuce, kale, rape, spinach
• Root vegetables: carrots, radishes, parsnips, beetroots
• Legume vegetables: beans
• Cucurbit vegetables: cucumbers, pumpkins, marrows
• Solanaceous vegetables: eggplants, tomatoes, Irish potatoes
• Miscellaneous vegetables: onion, leek, celery
b) Some vegetable varieties:
Vegetable Varieties
Cabbage Wakefield, Early Jersey, Golden Acre, Drum Head, Sugar Loaf,
Copenhagen Market, Gloria Hybrid
Rape Dwarf Essex, English Giant
Tomatoes Money Maker, Marvel, Tengeru, Rodade
Onion Cape Flat, Texas Grano, Red Creole, Tropicana Hybrid, White
Creole
Eggplants Black Beauty, Long Purple
Pumpkins Queensland Blue, Iron Bark

c) Factors that make a site suitable for vegetable growing:

• Water

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• Land level
• Away from big trees
• Deep soils
d) Explaining the importance of factors that make a site suitable for vegetable growing:
• Water
Vegetables require regular watering for proper growth and yielding. A
suitable vegetable site therefore should be near a reliable source of water.
• Land level
Vegetables require a flat land or gentle sloping land as this help to conserve
moisture and prevent soil erosion.
• Away from big trees
Big trees impose a lot of shade to vegetables; they absorb nutrients from
vegetables and can encourage pests and diseases to vegetables. A suitable site
therefore for vegetables should be away from big trees.
• Deep soils
A suitable site for vegetables should have deep soils so that they can hold and
supply enough nutrients and moisture and provide good anchorage to
vegetable crop plants.
e) Simple plans for vegetable growing:
i.

Cabbage

Carrots Beans

Onion

ii.
Tomatoes Cabbage

Carrots Beans

Note
• Ensure that crops of the same family should not follow each other in the
rotation since this can encourage carryover of pests and diseases.
• Deep rooted crops should follow shallow rooted crops and vice versa.
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• Heavy feeders should follow light feeders and vice versa.

f) The importance of vegetable rotation:
• Help to control pests.
• Help to control diseases.
• It improves the soil structure.
• Promotes better use of soil nutrients.
• Vegetable yields are high.
• Reduces weeds.
• It maintains soil fertility.
• It controls soil erosion.
• It enables farmers to harvest different types of crops from the same piece of
land.
• Promotes high yield because of soil fertility.
g) The importance of legumes in vegetable rotation:
Legumes fix nitrogen in the soil with the help of a group of nitrogen fixing bacteria
called Rhizobium which are found in their root nodules. This therefore increases soil
productivity.
h) Preparing plots and seedbed for vegetable growing:
• Select a suitable land.
• Cultivate the land by removing weeds, roots and tree stumps.
• Make beds about 1m wide.
• Leave about 30cm space for the passage.
• Ensure the beds are in a straight line.
i) Transplanting seedlings correctly:
• Make sure the soil is soft.
• Transplant only healthy seedlings.
• Transplant using the right tools.
• Do not damage the seedlings.
• The soil on the seedlings should reach where it had reached on the nursery.
• Transplant when it is cool with less sunshine probably late afternoon.

2. a) A weed is a plant:
• Growing where it is not desired.
• Growing where something else should grow.
• Growing where nothing should grow.
• Which is out of place.
• Whose potentiality for harm is greater than for good.
• Whose economic value has not yet been discovered.

b) Weed control in crops prevents:

• Competition with crops for nutrients, water, space and air.
• Harboring of pests and diseases which attack a growing crop.
• Crops from reducing quality.
• Shading of crops.
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c) Advantages of weeds:
• Weeds can help to stop soil erosion on a slope.
• Weeds can stop dry soil from blowing away.
• Weeds provide food for birds.
• Some weeds are collected as a relish.
• Some weeds such as grass are cut as hay to feed the cattle.
• When weeds die they form humus in the soil.

d) Herbicides are chemicals used to control weeds. They are also called weed killers.
For example, Paraquat, Gramoxone, Atrazine and Dalapon.

e) Weed control methods:

i. Mechanical or physical method
• Farm implements such as cultivators, ridgers, ploughs and harrows are
used to control weeds.
• Hand pulling.
• Slashing.
• Hoeing.
• Ring-barking.

ii. Biological control method

• Weeds are controlled using living organisms (natural enemy) which feed
on weeds.
• Goat feeds on Lantana camara, pigs feed on pig weeds. Insects which feed
on particular weeds are also used to control weeds.

iii. Chemical control method

• This involves the use of toxic chemicals known as herbicides to kill
weeds.
• Based on use herbicides can be selective or non selective.
• Selective herbicides kill certain types of weeds. For example, narrow or
broad leaved weeds. Crops are not damaged.
• Non selective herbicides do not choose or discriminate any plant to kill.
The example here is Gramoxone.
• The following are the ways in which herbicides kill weeds:
o By contact- when the herbicide is sprayed on the leaves the poison enters
and kill the weed. Such chemicals include Paraquat and Bentazone.
o By translocation-these are systemic herbicides which are absorbed by
leaves, stem or roots. The poison reaches all the plant body damaging the
cells and the weeds slowly dies. Atrazine is one example of systemic
herbicides.
o Through the soil-these are soil sterilants which are sprayed onto the soil to
prevent the growth of all plants when present in the soil. Examples here
include Duron and Bromacil.

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iv. Cultural control method

This involves the use of farming practices to control weeds such as:
• Crop rotation: Some weeds grow well with certain crops but not with
others. By changing the crops each year we control the weeds.
• Use of clean seed: Crop seeds should not have any weed seeds among
them. We do not want to sow weeds.
• Mulching: By covering the soil surface with grass between the rows of a
crop we can prevent many young seedling weeds from growing.
• Placement of fertilizers: Fertilizers can be placed near the roots of a crop.
The effect is to feed the crop without feeding the weeds that grows
between the rows.
• Good crop cover: By correct plant spacing we can cover the ground
quickly with the leaves of crops. These crops will overshadow the weeds.
• Early planting: Planting the crops early makes the crops start to grow as
early as possible in the growing season before many weeds have started.
Then the crops have an advantage.
• Flooding: This is any important method of weed control in rice
cultivation. Sunlight is prevented from reaching the weeds. There is also
reduced mineral availability and absorption by the weeds.

f) The effective weed control methods for cabbage:

• Hand pulling
• Mulching
• Crop rotation
• Fertilizer application
• Correct spacing

g) Safety rules to be observed when applying chemicals in a garden:

• Read the instructions in order to know the application rate and the other
recommendations by the manufacturer.
• Wear protective clothing such as gloves, face mask, apron and boots. This is so to
prevent chemicals from coming into with the body and to prevent breathing in the
chemicals.
• Do not blow blocked nozzles with your mouth.
• Observe the safety period.
• Spray with the wind (in direction of the wind) to prevent the chemicals from
getting into the eyes, mouth, nose and so on.
• Avoid eating, drinking or smoking to prevent chemicals which might get into the
food.
• Wash your hands and body with warm water and soap after spraying.
• Wash the sprayer and dispose the waste water.
• Bury or burn the empty containers to prevent polluting the environment and
poisoning the children.
• Store in original and labeled containers for easy identification.
• Store with tight lids to prevent evaporation and spillage of those chemicals. Store
in safe places to prevent food and water contamination and to avoid accidents.

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h) The effects of herbicides on the environment:

• Pollute the soil.
• Pollute water bodies like rivers and lakes.
• Herbicides absorbed by crops impose a health hazard to humans and livestock.
• They are a danger to soil micro organisms which are of agriculture value.

3. a) Pests are:
• Organisms which destroy plants. For example, insects, birds, animals, soil
organisms and human pests.
b) Identifying pests in relation to crops they attack:
i. Biting and chewing pests
• They attack crops using their biting and chewing mouth parts.
• They eat leaves, stems and roots of crops they attack.
• Examples are locusts, army worms and caterpillars.
• They attack crops like maize, millet, sorghum and vegetables.
• Attacked plants have less leaves.
ii. Boring pests
• They make tunnels inside the stems and fruits of crops.
• They remain inside the tunnels eating the large quantity of tissues.
• They also attack stored farm produce like maize.
• Examples are caterpillars, maize stalk borers, bollworms and weevils.
• Bored plants may die completely or can easily break by wind.
iii. Piercing and sucking pests
• They pierce and suck plant tissues causing mechanical damage.
• They have mouth parts which are modified and adapted for piercing and
sucking plant or animal tissues.
• They inject toxic saliva into the plant tissue.
• They also transmit diseases causing organisms in both plants and animals
such as groundnut rosette virus transmitted by aphids and cassava mosaic
transmitted by white flies. In animals ticks transmit heart water, red water,
east coast fever and tsetse flies transmit trypanosomiasis when they pierce
and suck blood of the host.

c) Ways in which pests cause harm to crops:

• They transmit diseases.
• They lower germination potential in crops.
• They lower the quality of crops.
• They lower the crop yield.

d) Correct methods of controlling named pests in crops grown:

i. Army worms on maize
• Timely planting
• Spray with Endosulfan
ii. Stalk borers on maize
• Early planting
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• Uprooting
• Burning infested plants
• Crop rotation
iii. Aphids on many crops
• Uprooting
• Burn crop residues after harvesting
• Spray with Dimethoate
iv. American bollworm in maize, cotton, tomatoes
• Spray with Diazinon
• Avoid planting cotton near maize fields
• Uproot and burn crop remains after harvesting
• Crop rotation
v. Grass hopper / locust on many crops
• Spray with Malathion
vi. Thrips on onion
vii. Spray with Dimethoate
viii. Termites on many crops
• Destroy nests by digging them up
• Spray with Malathion
ix. Army worms on maize
• Timely planting
• Spray with Endosulfan
x. Stalk borers on maize
• Early planting
• Uprooting
• Burning infested plants
• Crop rotation
xi. Aphids on many crops
• Uprooting
• Burn crop residues after harvesting
• Spray with Dimethoate
xii. American bollworm in maize, cotton, tomatoes
• Spray with Diazinon
• Avoid planting cotton near maize fields
• Uproot and burn crop remains after harvesting
• Crop rotation
xiii. Grass hopper / locust on many crops
• Spray with Malathion
xiv. Thrips on onion
• Spray with Dimethoate
xv. Termites on many crops
• Destroy nests by digging them up
• Spray with Malathion
xvi. Cotton stainer on cotton
• Uprooting
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• Burn crop residues after harvesting

• Apply Sevin sprays
• Crop rotation
xvii. Rats and mice on stored produce
• Poisoning with rat poison
• Traps
• Pet cats in stores
xviii. Weevils in stores
• Cleaning stores
• Fumigate with Gamatox before storage
• Proper crop drying before storage
• Seed dress the grain with Lindane and Gamatox
xix. Cutworms on maize, tobacco, vegetables seedlings and others
• Apply Endosulfan
xx. Eelworms on tobacco, potatoes and others
• Soil sterilization by Methyl bromide
• Crop rotation

e) Describing natural pest control methods:

• This method involves the use of natural organisms to control pests.
• The agent can be an insect or virus or anything which is used to reduce the
population of pests.
• The agent is then introduced in an area to control pests.
• This agent control pests by feeding on it, for example a ladybird feed on aphids;
virus sprays on armyworms.
Note:
This method is cheap and safe to the environment as compared to chemical method but requires research
work to work efficiently and effectively.
4. a) Pesticides:
• Pesticides are toxic substances used to control pests.
• Examples of pesticides are DDT, Gamatox, Malathion, Dimethoate, Endosulfan,
Sevin and Diazinon.
b) How to mix and apply pesticides correctly:
• Mix and apply as per manufacturer’s instructions
• Get the required concentration by mixing the right amount of the correct
pesticides with the right amount of water.
• Only the amount of pesticides should be used.
• Measure the quantity of pesticides correctly.
• Get the right amount of pesticides in the spray pump
• Stir thoroughly to get the uniform mixture and then spray as required.
• Spray following safety rules.

c) Safety rules when storing pesticides:

• Store them away from food and children.
• Lock the stores containing pesticides.

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• Unused pesticides should be locked in the stores.

• Label containers containing pesticides.
d) The effects of prolonged and excessive use of pesticides on the environment:
• Pollution of soil.
• Pollution of water bodies.
• Kills beneficial organisms like bees, nitrogen fixing bacteria, birds and many
other.
5. a) A disease is a change from normal health.
b) Examples of crops attacked by diseases:
Crop Disease
Cotton Bacterial blight, fusarium wilt
Cassava Cassava mosaic, brown streak disease
Groundnuts Groundnut rosette disease, leaf spot
Beans Anthracnose, angular leaf spot, bean rust
Maize Rust, streak disease
Sorghum Smut disease, leaf blight
Sugar Ratoon stunting disease, smut
Finger millet Head blast
Irish potatoes Potatoe blight
Pawpaw mildew

c) How diseases are spread:

• Through irrigation water.
• Wind.
• Insects.
• Through seeds.
• Contaminated crop residues.
• Implements.
d) Symptoms of diseases on crops:
• Growth rate is slow.
• Plant growth in stunted.
• Leaves wilt and dry out.
• Yellowing of leaves (chlorosis).
• Grey, brown or black spots on leaves.
• Fruits, roots and stems become soft and rot.
• Plant dies before reaching maturity.
e) Methods of preventing disease attack on the crops:
• Timely planting of the crop in question.
• Planting of disease – resistant varieties.
• Practicing crop rotation.
• Use of certified seeds.
• Early weeding.
• Use of dressed seeds.
• Heat treatment of seeds and other planting materials.
• Restricting entry and movement of plants into the country (Quarantine).
• Crop pruning.

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6. a) Signs of readiness for harvesting the crop:

• Change of colour in some fruits.
• Dropping of fruits.
• Causing of cracks on the soil surface in root crops like cassava and potatoes.
• Seed ripening like sorghum and finger millet.
• Ripening of lower leaves.
• Drying of stalks for example in maize.
b) How to harvest and prepare vegetables for marketing:
• Vegetables should be harvested when they have matured.
• Avoid bruising or damage when harvesting.
• Some vegetables are lifted using tools like hoes or by hand if the soils are soft for
example onion, beetroot and carrots.
• Some are removed from the plant by hands or knives for example cabbage and
rape.
• Others are uprooted and pods removed by hands for example legumes like beans.
• For example pumpkins and cucumbers and are harvested by breaking off from the
mother plant by hands.
• Vegetables like tomatoes and eggplants are harvested by picking them by hands
from the plant.
o Vegetables for marketing should be fresh and without damage.
o They should be graded.
o They should be sorted in terms of size, type, colour and time of harvest.
o Label the vegetable packages by showing the name, date of packaging and source
of the product.
o To avoid spoilage in transit ripe vegetables should be sorted for near or local
markets while under ripe ones can be packed for distant markets.
o To extend the keeping capacity vegetables should be refrigerated.
o To ensure good quality vegetables should be cleaned of soil and other materials
like weeds and insects before marketing.
o Reliable means of transport should be used.

7. a) How to price vegetables:

• Vegetable pricing is determined by quality and demand.
• High quality vegetables fetch high price and vice versa.
• Prices go high when there is high demand and low supply and vice versa.

b) Profit = Total Income – Total Expenditure

= K27, 000.00 – K10, 000.00
= K17, 000.00
This farmer of Mwinilunga made a profit of K17, 000.00.
c) How to store vegetables correctly:
Different vegetables require different storage facilities such as air tight sealed
containers, closed containers with plenty of moisture (carrots), on cool counters
(cabbage), cool rooms (eggplants), cool dark dry place with good air circulation

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(onion), and open containers (parsnips), containers of shallow water (celery) and in
refrigerators.

CROP CLASSIFICATION ACCORDING TO THE FAMILIES THEY BELONG TO

AND THEIR GROWTH CYCLES.
Number Common Name Scientific or Botanic Name Family Name Growth
Cycle
1. Maize Zae mays Graminaceae Annual
2. Finger millet Eleusine corocana Graminaceae Annual
3. Sorghum Sorghum bicolour Graminaceae Annual
4. Rice Oryza sativa Graminaceae Annual
5. Sugar cane Saccharum spp Graminaceae Annual
6. Wheat Triticum spp Graminaceae Annual
7. Groundnuts Arachis hypogeal Leguminosae Annual
8. Beans Phaseolus vulgaris Leguminosae Annual
9. Soya beans Glycine soja Leguminosae Annual
10. Cowpeas Vigna unguiculata Leguminosae Annual
11. Irish potato Solanum tuberosum Solanaceae Annual
12. Egg plant Solanum melongena Solanaceae Annual
13. Tomato Lycopersicon esculentum Solanaceae Annual
14. Sweet potato Ipomaea batatas Convolvulaceae Annual
15. Squash Cucurbita spp Cucurbitaceae Annual
16. Pumpkin Cucurbita spp Cucurbitaceae Annual
17. Cabbage Brassica oleraceae var capitata Brassicaceae Annual
/Cruciferae
18. Rape Brassica napus Brassicaceae Annual
/Cruciferae
19. Kale Brassica oleraceae var acephala Brassicaceae Annual
/Cruciferae
20. Chinese Brassica oleraceae var chinensis Brassicaceae Annual
cabbage /Cruciferae
21. Cauliflower Brassica oleraceae var botrytis Brassicaceae Annual
/Cruciferae
22. Okra Albermoschus esculentus Malvaceae Annual
23. Roselle Hibiscus sabdarifa Malvaceae Annual
24. Carrot Daucus carota Umbelliferae Annual
25. Onion Allium cepa Alliaceae Annual
26. Garlic Allium sativum Alliaceae Annual
27. Citrus Citrus spp Rutaceae Annual
28. Cassava Manihot esculentum Euphorbiaceae Biennial
29. Mango Mangifera indica Anacardiaceae Perennial
30. Cashewnut Anacardium occidentale Anacardiaceae Perennial
31. Pineapple Ananas comosus Bromeliaceae Annual
32. Pawpaw Carica papaya Caricaceae Perennial
33. Guava Psidium guajava Myrtaceae Perennial
34. Avogado pear Persea America Lauraceae Perennial
35. Coffee Coffee spp Rubiaceae Perennial
36. Banana Musa spp Musaceae Biennial
37. Ginger Zingiber officinale Zingiberaceae Annual
38. Pig weed Amaranthus hybridus Amaranthaceae Annual
39. Chikanda Disa satiria Orchidaceae Annual
(Bemba) Local
name

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Expected answers

Chapter 4: Forestry
1. a) Forestry is the science of cultivating trees.
b) The roles of trees in soil erosion and infiltration of water:
• Tree roots bind the soil particles together preventing soils from being carried by
wind or running water.
• Tree leaves provide cover to the soil which protect the soil against wind and
water.
• Plant remains provide a protective cover to the soil which prevents soil erosion
and encourages water infiltration into the soil.
• Trees help to reduce the speed of wind and water which would cause soil erosion.
• The force of raindrops is reduced by tree cover thus encouraging water infiltration
as a result of reduced erosion.
d) The roles of trees in soil fertility improvement:
• Legume plants for example Tephrosia, Sesban sesbania and tamarind fix nitrogen
into the soil with the help of nitrogen fixing bacteria found in their root nodules.
• Tree remains form humus thus improving soil fertility.
e) Trees used to make handles and poles:
• Eucalyptus.
• Acacia.
• Teak.
• Mopane.
• Lucky bean.
• Monkey bread.
• Snake wood.
f) How to ensure continued supply of poles and handles from the trees:
• Educating people about the importance of trees.
• The government should supply tree seedlings free of charge to the people.
• The government should make laws that prohibit people from burning the bush and
tree cutting.
2. The factors that make an area suitable for growing of trees:
• An area with deep fertile soils.
• Level of demand of forest products.
• An area without disease vectors like tsetse flies.
• A flat area or an area with a gentle slope.
• An area that receives enough rainfall to support the growth of trees.
• An area with good support infrastructures such as good roads.
• Availability of land.

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Expected answers

Chapter 5: Conservation Farming

1. a) Conservation farming is:
• The farming practice which aims at conserving soil and water.
• Common practices involve no tillage, minimum or reduced tillage, agro-forestry,
contour ploughing, organic farming, mulching and crop rotation.
b) Mixed cropping is:
• The growing of two or more crops at the same time on the same piece of land.
c) The role of mixed cropping on soil fertility:
• There’s adequate ground cover which help to prevent soil erosion.
• Offers better nutrients use because of involving different crops with different
root systems.
• Non legumes benefit from nitrogen fixed by legume plants growing together, for
example beans and maize.
2. Intercropping is the growing of two different crops alternatively in different rows on the
same land. The crops are grown n proximity.
3. a) Mixed farming is:
• The production of crops and livestock on the same farm.
• This system offers diversification.
b) The role of mixed farming in soil fertility:
• Manure from livestock section enriches the soil thus increased crop yield.
• Legumes grown in the crop section fixes nitrogen in the soil thus improving soil
fertility.
• Plant remains decompose into humus which improves the fertility of the soil.
4. a) The use of a suitable hoe in clearing the land for conservation farming:
• Cut the vegetation down.
• Uproot tree stumps.
• Do not burn the bush.
• Ensure deep cultivation to remove weeds.
• Cultivate to the required soil tilth determined by the plant.
b) How to make ridges in conservation farming using a hoe:
• Scoop the soil.
• Heap the scooped soil.
• Ridges cultivated should follow the contours and not up and down the slope.
c) The importance of applying chemical fertilizer and manure in conservation farming:
• Improves soil fertility.
• Maintain soil fertility.
• Encourages quick ground cover by rapid crop growth.
• Replenish lost plant nutrients.
5. a) The importance of correctly planting of crops:
• Leads to high crop yield.
• Facilitates carrying of weeding, spraying, fertilizer application and harvesting.
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b) How to control weeds in a crop grown under conservation farming:

• Mulching.
• Correct spacing.
• Intercropping.
• Timely planting.
• Application of manure.
• Use of weed killers or herbicides.
6. a) A vetiver hedge is:
• A densely tufted clump grass with stiff leaf bases which overlap.
• When planted along the contour of sloping land slows runoff thus conserving
water and soil.
b) How to control soil erosion using vetiver hedges:
• Plant the vetiver hedge along the slope at two metres vertical interval.
• Planting should depend on the soil and gradient.
d) How to plant vetiver hedges correctly:
• Plant the slips along the slope at 10cm apart.

Expected answers

Chapter 6: Livestock Production

1. a) The importance of livestock in Zambia:
• Provide food.
• Source of income.
• Provide manure.
• Provide employment.
b) The functions of the parts of the digestive systems of:
I. A bird with the aid of a labeled diagram:

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o Beak: Picks food and take it to the mouth.

o Gullet or Oesophagus: Takes food to the crop.
o Crop: Stores food for a short time and moisten it.
o Stomach: Break down protein food with the help of pepsin. This action is
provided by hydrochloric acids the stomach produces.
o Gizzard: Grind coarse food with the help of its thick muscles and grits.
o Intestines: Digest carbohydrates, proteins and fat foods with the help of the
enzymes present in pancreatic and intestinal juices it produces.
o Cloaca: Allow faeces to come out.
II. A pig with the aid of a labeled diagram:

o Mouth: To chew food and mix it with saliva. Saliva contains salivary amylase which
breaks down starch to maltose.
o Gullet: To pass food to the stomach.
o Stomach: Break down protein food with the help of pepsin. This action is provided
by hydrochloric acids the stomach produces.
o Duodenum: Pancreas produces pancreatic juice containing enzymes lipase, amylase
and trypsin which acts on fats and changes them to fatty acids and glycerol, break
down starch to maltose and break down proteins to peptides respectively. Gall
bladder produces bile which breaks down fats into many fat droplets for easy lipase
action.
o Small intestine: Complete the digestion of food. Secrete intestinal juice containing
lipase which digests fats to fatty acids and glycerol. Maltase digests maltose to
glucose. Peptidase digests peptides to amino acids.
o Large intestines: Complete the absorption process. Water and mineral salts are
absorbed here.
o Rectum: Collects faeces and pass them to the anus.
o Anus: Allows faeces to come out.

c) Comparing the digestive system of a bird and that of a pig:

o Chemical digestion of food in pigs starts in the mouth but in the stomach in birds.
o A pig has a longer digestive system than a bird.
o A bird has no digestive enzymes in the mouth but a pig has enzyme amylase in the
mouth.
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o A bird has more than one chamber in its digestive system but a pig has only one
chamber in its digestive system.
o A bird has no teeth in its mouth but a pig has teeth in its mouth.

d) The reproductive system of a female bird:

e) Functions of the parts of the female bird’s reproductive system:

o Egg cells: Develops into eggs.
o Ovary: Produces egg cells.
o Ovary funnel (infundibulum): Collects the egg cell and add chalaza to the collected
egg cell.
o Oviduct: Passes the ovum to the magnum.
o Magnum: Add water to the albumen and add albumen to the egg cell.
o Isthmus: Add shell membranes and minerals to the egg cell. Egg shaping is done here.
o Uterus: Add more albumen, egg colour and outer shell to the egg.
o Vagina: Produces fluid to reduce friction during egg laying.
o Cloaca: To pass eggs and faeces out.

f) The importance of the reproductive system of a female bird:

o It allows for the laying of eggs.
o It facilitates copulation between male and female birds to take place.
o It produces female hormone, oestrogen, which controls the development of egg cells in
the ovary.
o It allows for the development of egg cells.

2. a) The various breeds of poultry:

• Light Sussex.
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• Rhode Island Red.

• Hybrids.
• White Leghorns.
b) Some of hybrid poultry hatcheries in Zambia:
• Hybrid Poultry Farm (Z) Ltd.
• Ross Breeders Zambia.
• Bokomo Zambia.
• Tiger Chicks (Progressive Poultry).
• Zambian Poultry Breeders.
• Panda Hill Hatcheries.
• Chipata Hatcheries.
• Chick Master.

3. a) The characteristics of a good poultry house:

• Should have proper ventilation.
• Should have a Leak proof roof.
• Able to protect birds from predators.
• Should have smooth plastered walls.
• Should be easy to clean.
• Should have enough space.
• Able to protect birds from thieves.
• Able to protect birds from wind and excessive heat.
b) The floor space to house Poultry of different ages:
• 1m2 for 3 layers.
• 1m2 for 6 – 8 broilers.
• 0.3m2 for 1 grower bird.
• 0.3m2 for 1 point of lay bird.
c) List of equipment that must be in a poultry house:
• Feed troughs.
• Water troughs.
• Nesting boxes.
• Grit box.
• Roosting perches.
d) How to plan a simple poultry house:
The poultry house should be enough to accommodate the available birds, for example, a
house measuring 4x8m is enough to accommodate 100 layer birds.

4. a) The principles of Incubation:

• Incubation is the development of the fertilized egg into a chick.
• It can be done naturally by the mother chicken and artificially by the machinery that
imitates the mother chicken.
• In artificial incubation the following conditions should be made available:
o Suitable temperature in the incubator.
o Right humidity in the incubator.
o Oxygen for the developing chicks.
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o Turning of the eggs from time to time to avoid the embryo sticking to the side of
the egg shells.
b) The right temperature for chicks in a brooder house:
A brooder house is a house where care and management of chicks say from day one up to
six weeks of age is done. Chicks are kept under the following temperature:
o From 330 c to 350 c until the chicks grow enough feathers to keep them warm.
o When the chicks have enough feathers to keep them warm temperature should be
reduced or not needed at all.
c) Brooding day old chicks:
• Brooding is the care and management of young chicks during the first 6 to 8 weeks
after hatching.
• This involves the supply of heat to the chicks to keep them warm.
• The source of heat can be an electric lamp or brazier.
• The brooder house needs to be heated the night before the arrival of the chicks.
• The temperature should range from 30 to 350 c and reduced to 270 c when the chicks
have feathered enough.
• A confinement ring should be provided to keep the chicks near the source of heat.
• The brooder house should have round corners to prevent chicks crowding together in
the corners.
• To prevent chicks from being burnt the heat source should have a wire guard around.
5. a) Identified pests of poultry:
• Worms.
• Lice.
• Ticks.
• Mites.
• Fleas.
b) Ways pests cause harm to poultry:
• They slow growth rate of chickens.
• They cause low egg production.
• The birds become weak.
• They transmit diseases to birds.
c) Correct methods of controlling pests in poultry:
• Regular deworming.
• Rotation of poultry houses.
• Giving clean feed and water to birds.
• Use of pesticides.
• Use of insecticides.
• Practicing good poultry hygiene.
6. a) Diseases of poultry:
i.Coccidiosis.
o Infected chickens produce faeces that have bloody stains
o They also stop eating and lose weight

ii. Newcastle.

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o Is spread by faeces of other infected chickens, improper ways of throwing

dead chickens from the chicken house and dirt equipment
o Infected chickens have breathing problems such as gasping, coughing,
sneezing and producing whistling sound
o Chickens stop feeding
o They become inactive
o Chickens have twisted necks when dying
o They die in large numbers

iii. Gumboro.
o Infected chickens become inactive, sleepy and can collapse and die
o When the skin is peeling off the thighs, blood spots are seen
iv. Maresks.
o Infected chickens have paralysed legs, wings and neck
o Loss of weight
o Eye problem
v. Fowl pox.
o A viral disease, characterized by scabs all over the skin, i.e. inflammation of the
epidermis
o Also wart-like lesions on the head, combs and wattles

vi. Fowl typhoid.

b) Methods of controlling diseases in poultry:
• Coccidiosis: Good hygiene, use coccidiostats.
• Newcastle:Vaccination, avoid birds overcrowding, disinfecting of poultry house and
equipment, imposing quarantine, disposing sick birds, good hygiene.
• Gumboro:Vaccination and good sanitation.
• Maresks:Vaccination, avoiding bird mixing of different ages, good hygiene.
• Fowl pox:Vaccination, good hygiene, disinfecting, disposing of infected birds.
• Fowl typhoid:Vaccination, treat with antibiotics, good hygiene, culling of infected birds.
7. The importance of maintaining poultry records: Records are written documents showing
various farm operations and finances at the farm. They include feed records, production or
egg records, health records and accounts records or cash book. They are therefore important
in the following ways:
• For smooth running of the business.
• To know whether a business is making profit or loss.
• To know the farm available finances.
• To plan properly.
• Help to come up with a proper budget.
8. a) How to collect, store and market eggs correctly:
• Collect eggs in trays 2 to 3 times per day to avoid egg from being dirt and eating by
laying hens (morning, midday and evening).
• Store cleaned eggs.

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• Store them in a clean, cool and dry room.

• Grade eggs according to their sizes as this will determine the price for easy marketing.
b) How to prepare birds for marketing:
• Feed them properly.
• Handle them properly.
• Market disease free birds.
• Ensure birds for marketing have no parasites.
• Ensure the birds are clean.
• Transport birds to market places using a reliable means of transport.

Expected answers

Chapter 7: Farm Structure

1. a) An appropriate storage facility for vegetables:
• Should have low temperature.
• It should be well ventilated.
• Leak proof store.
• It should not impose a fire hazard to the produce. It should be made from materials which
cannot catch fire easily like iron sheets.
• It should be very easy to clean.
b) Preparing vegetables for storage:
• Cleaning them.
• Grading them according to size, colour, quality and freshness.
• Handle them with much care to avoid damaging them.
2. a) Appropriate houses for day old chicks, grower, finisher, point of lay and layer:
• Day old chicks require a brooder with:
o Continuous heat supply.
o Enough space.
o Well ventilated.
o The floor covered with enough dry litter.
o Smooth walls.
o Leak proof roof.
o It should protect chicks against wind and predators like cats.
o It should be vermin proof.
• The house for growers should be:
o Well ventilated.
o Allow air and light in.
o With smooth walls.
o With enough floor.
• Finisher
o Well ventilated.

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o Allow air and light in.

o With smooth walls.
o With enough floor.
o Vermin proof.
o Should protect birds against thieves, predators and bad weathers.
• Point of lay
o Well ventilated.
o Allow air and light in.
o With smooth walls.
o With enough floor.
o Vermin proof.
o Should protect birds against thieves, predators and bad weathers.
• Layers
o Well ventilated.
o Allow air and light in.
o With smooth walls.
o With enough floor.
o Vermin proof.
o Should protect birds against thieves, predators and bad weathers.
o Should have floor covered with dry litter.

c) Plans for poultry houses: Below are plans for poultry houses of different age groups:
d) Constructing models of houses for a given group of poultry: Different poultry age groups
require various makes of houses with varying sizes depending on the economic status of
the farmer and availability of building materials in the local area and age of the birds.
Poultry houses can be made of poles, mud and thatch. Others can be constructed using
corrugated iron sheets or asbestos for the roof.

Expected answers
Chapter 8: Farm Machinery
1. a) Some hand tools used at the farm:

i. Garden tools:
o Panga, hoe, digging fork, axe, mattock or pick axe, spade, shovel, rake, slasher,
garden line or planting line, sickle, garden trowel, watering can, wheelbarrow.

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ii. Livestock operation tools:

o Syringe, elastrator, burdizzo, surgical blades, drenching gun.

iii. Carpenter’s tools:

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o Jack saw, hacksaw, handsaw, claw hammer, hand drill, bastard file, rasp, marking
gauge, chisel, brace and auger bit.

iv. Bricklayer’s tools:

o Bricklayer’s trowel, bolster, try square, spirit level, brick hammer, wood float,
plumb bob.

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b) The proper use of hand tools: Hand tools should be used for the right jobs they were
made for.
c) How to care for hand tools:
o Clean them after use.
o Smear oil to prevent rusting.
o Sharpen the tools.
o Store them on racks.
o Repair or replace broken handles.
o Store tools such as rakes by standing them up against the wall.
o Should be stored out of children’s reach.
2. Functions of the major labeled parts of a hand sprayer:

a) Tank – holds the chemicals mixed with water.

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b) Pressure chamber – it is the engine of the sprayer where pressure is developed.

c) Hosepipe – it is a tube that leads the spray mixture to the nozzle.
d) Trigger – it is pressed so as to release the chemical being sprayed.
e) Nozzle – it is a point through which the chemical comes out in spray form.
f) Handle – it makes the piston in the pressure chamber to move up and down drawing the
chemical into the pressure chamber.
g) Hand lance – is a plastic or metal tube through which the chemicals are forced out
through the nozzle.

3. a) Animal drawn implements:

Animal drawn implements Include ploughs, cultivators, rippers, harrows, planters and
transporting equipment like ox - carts. Theses implements are drawn by animals such as
horses, donkeys, mules and oxen.
b) Major parts of animal drawn implements, for example a plough and a planter:
i. Plough

ii. Planter

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c) Functions of major parts of animal – drawn implements:

Plough
• Hake – it is where the chain or rope is fastened to pull the plough.
• Wheel – it makes the movements of the plough easier.
• Draw bar – for pulling the plough. The chain is fixed on the hitch.
• Mouldboard – for turning and burying the sliced soils and vegetation.
• Share – for cutting the soil into slices.
• Beam – joins all the parts that make up the plough.
• Landslide – makes the plough to be stable.
• Frog – joins the share, mouldboard and landslide.
Planter
• Seed hopper – this is a chamber where seeds are put.
• Fertilizer hopper – this is a chamber where fertilizers are put.
• Press wheel – presses seeds into the soil.
• Delivery tube – these are tubes through which seeds pass from seed plates into the
soil.
• Coulter or furrow opener – they make furrows in the soil into which seeds fall.
• Seed plates – they pick seeds and carry them round till they drop into the delivery
tubes.
• Drive shaft – this is driven by a chain. It makes the plates to rotate inside.

4. a) Preparing hand tools for Storage:

o Provide a lockable place.
o Prepare racks and hooks on which to hang tools.
o Clean all the tools.
o Repair them before storage.
o Apply grease or used oil to the metal parts to avoid rusting.
o Sterilize tools for conducting livestock operations before storage.
o Sort the tools during storage.
o Take a written record of all the tools before storage.

b) The important features for an appropriate facility for storing hand tools:
o The store should be multipurpose.
o It should have a locking system.
o It should have light and good ventilation.
o Should have concrete floor for easy cleaning.
o It should not accommodate flammable materials.
o It should have enough space.
o It should be installed with fire extinguisher.

c) An appropriate facility for storing animal drawn implements should have the following
features:
o Enough space.
o Wide entrance.
o Some means of lifting and supporting heavy loads should be avoided.
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o Electric light up and electrical service for power tool must be installed if possible.
o Near a water supply.
o Fixed with fire extinguishers.
o Secure store.
o Should have storage cabinets for tools and spares.
o Installed with working benches.
d) Preparing animal drawn implements for storage:
o Check and tighten all the loose nuts and bolts.
o Clean the tools.
o Sharpen blunt implements.
o Smear oil on the metallic parts of the implements.
o Sort all the implements and store them in the same order.
e) Caring for animal drawn implements:
o See to it that plough shares are sharpened.
o All the implements should be cleaned.
o The implements should be kept oiled.
o Make proper adjustments on certain implements.
o Store implements from leak proof stores.
o Store implements from rooms with well leveled floor to avoid warping of the
implement frames.
o Apply grease to all moving parts like bearings.
o Check for loose nuts and bolts and have them tightened.
o Replace badly damaged parts where possible.
o Replace old implements with new ones where possible.

Expected Answers

Chapter 9: Farm Management

1. a) Farm management
• Management is one of the factors of production.
• It organizes, operates and coordinates the other factors which are land, capital,
labour and enterprise.
• Farm management is the skill of organizing and operating a farm business.
• It involves knowledge, practices, decision making, planning and organizing the
available resources.
b) Agricultural Economics:
• Is the study of how to use the scarce or limited resources such as land, capital and
labour to produce goods for consumption.
• Various enterprises are evaluated so that the most promising ones are selected to be
produced.

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c) Opportunity costs are the returns given up in view of limited resources to produce one
enterprise instead of its next best alternative. For example, if a farmer has one piece of
land, he will have to choose the most profitable enterprise.
d) Production decision in Agriculture means that the producer has to evaluate several
alternative enterprises and decides to produce one or some basing on what to produce,
when to produce, how to produce, how much to produce and where to sell the products.

2. The types of credit available in Agriculture:

Farmers require loans to improve the farm businesses. They therefore get credits to effect
their farming programmes. They obtain loans from banks, cooperatives, marketing boards,
agricultural finance company and cattle finance company. Credit available in agriculture
therefore is classified into three categories namely:
iii. Short-term credit
• This loan is availed to farmers to purchase inputs like fertilizers, seeds, pesticides,
livestock feeds and labour.
• It is repaid within 1 or 2 years.
iv. Medium-term credit
• This loan can be used to purchase livestock and machinery or can be used to
improve the farm through fencing.
• It is repaid within 3 to 4 years.
v. Long-term credit
• This loan can be used to purchase land, overhaul the farm and improve drainage
system and other major farm improvements.
• It is repaid over 10 to 15 years.
3. a) Interest
• Interest is the price paid for the use of borrowed money or money earned by the
deposited funds.
• When money is borrowed, interest is paid to the lender as a percentage of the
principal amount owed to the lender. The percentage of principal that is paid as a fee
over a period of time is called interest rate.

b) The difference between simple and compound interests:

• Simple interest is a fixed percentage of the amount paid or borrowed or lent at the
start of each year where as compound interest is the interest that is paid on both the
principal and any interest from past years.
• Simple interest is calculated by the formula I = PRT where P is the principal, R is the
௥
rate, T is the time and compound interest is calculated by the formula P = Cቀ1 + ௡ቁnt
where P is future value, C is the principal, r is the rate of interest, n is the number of
times interest is compounded and t is the number of years invested.
• Example 1: 1 A farmer borrowed K2000 from the Bank at a simple rate of 5% per
annum for a period of 4 years. How much interest will he pay to the bank?
Answering
I = PRT = 2000 X 00.5 X 4 = K400.000

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• Example 2: An amount of K1000.00 is borrowed by a farmer to establish a

poultry unit at an interest rate of 4% compounded twice a year. What is he
due to pay after 3 years?
Answering
௥ ଴.଴ସ 2(3) ଴.଴ସ 6
P = Cቀ1 + ௡ቁnt = 1000ቀ1 + ଶ
ቁ = 1000ቀ1 + ଶ
ቁ = K1126.16

4. a) The importance of various financial documents:

i. Receipt
• It shows that money has been paid for a good or a service.
• It is issued to the buyer by the seller or supplier.
• It is issued after payment.
ii. Invoice
• This is sent to the buyer by the seller.
• It shows details of goods sold on credit.
iii. Delivery note
• This document is sent by the seller with goods to the buyer.
• It is handled to the buyer by the transporter to confirm that goods have been
delivered to him or her.
• The buyer signs it after crosschecking whether the goods correspond with the
delivery note and order form. Any problems with the goods are noted.
iv. Purchase order
• This document is sent to the seller by the buyer asking for goods to be
supplied.
• After receiving the quotation the buyer examines and selects the goods
required and then sends an order. An order states the type of goods required,
the quantity, quality and prices.
v. Quotation
• This document is sent to the buyer by the seller.
• It states goods available, quality, quantity and the prices.

b) Production records
o These are records which indicate the quantities of products produced at the farm from
various enterprises on daily, weekly, monthly and yearly basis. These records help
farmers if to continue or stop the production of that particular product.
c) Financial records
o These are records which help the farmer to know how much income has been made in
a specified period of time.
5. a) Enterprise
o Enterprise is the other name for business. It is a project done with the aim of making
profit.
b) Explanation of gross output and gross margins of an enterprise:
Gross output of an enterprise is the total produce of an enterprise or business and gross
margins of an enterprise is the difference between the total revenue of an enterprise and
the total variable costs involved in the production of that enterprise.

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6. a) Grading:
o Grading is the sorting of farm produce according to size, colour and quantity for easy
marketing of the produce.
b) Standardization:
o Standardization is the establishment and application of measurements of quality or
quantity. In other words it is the making of items of one size, shape, colour and
quality according to fixed standards.
c) Examples on how to grade farm produce from an enterprise (eggs, vegetables and
groundnuts)
i. Eggs – eggs should be graded according to their size such that big eggs are
packed together, medium sized together and small sized together so that each
grade is sold separately at its own price.
ii. Vegetables – vegetables should be graded according to their size, colour and
freshness for easy pricing.
iii. Groundnuts – groundnuts should be graded according to the size of their kernels.
Big kernels are put together as well as small ones. It is also graded according to
colour of the kernels. Red ones together and white ones together.

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