The packaging and labelling of farm products are controlled by food and marketing legislation - NSC Agricultural Management Practices - Question 4 - 2017 - Paper 1

1. Minimum Requirements for Processing Premises: Regulations ensuring hygienic conditions.
2. Transportation and Handling: Guidelines for safe handling and transport to prevent contamination.
3. Control of Notifiable Diseases: Measures to prevent food poisoning through disease control.
4. Regulations Concerning Inspections and Investigations: Protocols for regular checks on compliance with health standards.

Fermentation is a biological process facilitated by microorganisms, particularly yeast, to convert sugars into alcohol or organic acids, leading to value-added products like wine and yogurt.

Decomposition is the process through which organic matter, such as plant and animal materials, is broken down by microorganisms, leading to spoilage and the release of nutrients back into the soil.

1. Wine Production: Filtration is used to remove unwanted sediment.
2. Water Purification: Ensures safe drinking water.
3. Juice Clarification: Removes pulp to create a clear juice.

1. Perishability (Shelf Life): Products with a shorter shelf life require quicker processing.
2. Mass or Raw Products: Larger quantities may need specialized equipment for efficient processing.
3. Infrastructure: The existing processing facilities can limit the types of products processed.

An organogram divides the responsibilities hierarchically, showing the relationship between positions:

                          FARM OWNER
                               |
                        FARM MANAGER
                               |
           +-----------------------+
           |                       |
  SUPERVISOR OF          EMPLOYEE
     PRODUCTION UNIT         

This structure illustrates the flow of authority and responsibility within the organization.

Control refers to the process of supervising activities according to a planned schedule to ensure that objectives are met effectively.

Control is employed through methods such as regular inspections to ensure that activities are undertaken as planned, allowing for adjustments when necessary.

Quality assurance is implemented by comparing output to a set of standards, ensuring products meet established quality requirements throughout the production process.

1. Risk Management: Helps in quantifying and managing potential risks.
2. Resource Allocation: Enables efficient use of available resources.
3. Setting Objectives: Provides clarity on what needs to be achieved.
4. Enhancing Efficiency: Structures processes to optimize functionality.

1. Speed: The time taken to make decisions can impact outcomes.
2. Accuracy: Ensures decisions are based on correct information.
3. Acceptability: Decisions should be acceptable to those affected by them.

1. Structure: Organizes the components of the business and defines roles and responsibilities.
2. Management Activities: Activities like budgeting and financial management ensure resources are used effectively.

1. Agricultural Exposure: Education about agricultural practices.
2. Producing Goods: Growing crops and livestock for consumption.
3. Resource Management: Managing inputs like water and soil.
4. Farm Operations: Coordinating daily activities and tasks.
5. Community Engagement: Involvement in local agricultural initiatives.

1. Promoting the Enterprise: Farmers showcase their products to attract visitors.
2. Sustainability Practices: Implementing practices that preserve nature while educating the public.