4.1 Each harvesting method has its own advantages - NSC Agricultural Management Practices - Question 4 - 2019 - Paper 1

1. To separate marketable and non-marketable products.
2. To separate the products for various processing plants.
3. To organize products into quality and classes.
4. To facilitate control over inventory.
5. To make packaging easier.

1. Roads.
2. Railroad.
3. Air.
4. Water.

1. The distance of transport, as longer distances often require more reliable transport methods.
2. The type of product being transported can affect the choice of transport based on fragility or perishability.
3. Costs associated with different transport methods will influence the decision.
4. The destination of the product must be considered, as some locations may have limited transport options.
5. The volume of product can determine the need for bulk transport options versus smaller vehicle transport.

1. Cold air cooling.
2. Hydro cooling.
3. Ice packs.

a) Milling.

b) Salting and drying.

c) Filtration/Drying.

d) Heat and fermentation.

e) Heat and spicing.

a) Pasteurisation:

• Typically involves heating to moderate temperatures (50 to 75 °C).
• Applied for a longer period to eliminate pathogens.

b) Sterilisation:

• Involves very high temperatures (above 100 °C).
• Applied for a very short duration to effectively kill all microorganisms.

1. Identifying the problem or area of concern.
2. Gathering relevant information and resources.
3. Considering alternatives and evaluating the options.
4. Making a solid decision based on the information gathered.

1. Bonuses.
2. Certificates.

Farm-stay holidays allow tourists to stay at farm facilities, engaging in farm activities and experiencing rural life firsthand.

Ecotourism involves tourists traveling to natural areas within farming regions to learn about local lifestyles and the natural history of the environment.

Domestic tourism involves South African tourists visiting various locations within their country, often exploring local attractions.

1. Harvesting the product ensuring it's at optimal ripeness.
2. Grading the product to determine quality standards.
3. Processing the product to preserve its freshness and quality.
4. Packaging the product attractively for sale.

The expiring date of a processed product can be determined by considering:

1. The date of processing.
2. The method used for processing.
3. The number of days specific products can typically last based on preservation techniques.