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AVP720S - APPLIED VEGETABLE PRODUCTION - 1ST OPP - NOV 2024 |
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n Am I BI A u n IVER s I TY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH,NATURALRESOURCESAND APPLIEDSCIENCES
SCHOOLOF AGRICULTUREAND NATURALRESOURCESSCIENCES
DEPARTMENTOF AGRICULTURALSCIENCEAND AGRIBUSINESS
QUALIFICATIONS:BACHELOROF SCIENCEIN HORTICULTURE
QUALIFICATIONSCODE: 07BHOR LEVEL:7
COURSECODE:AVP720S
COURSENAME: APPLIEDVEGETABLEPRODUCTION
DATE: NOVEMBER 2024
PAPER: 1
DURATION: 3 HOURS
MARKS: 100
EXAMINER:
MODERATOR:
FIRSTOPPORTUNITYEXAMINATION QUESTION PAPER
DR MALIATA ATHON WANGA
DR FIDELISMWAZI
INSTRUCTIONS
1. Answer all the questions.
2. Write neatly and clearly.
3. Mark all answers clearly with their respective question numbers.
4. All written work MUST be done in blue or black ink.
5. No books, notes and other additional aids are allowed.
PERMISSIBLEMATERIALS
1. Calculator
2. Examination paper
3. Examination script
THIS QUESTION PAPERCONSISTSOF 1 PAGES
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Question 1
Define the terminologies below:
[10 Marks]
A. Vegetable
(2)
B. Integrated vegetable management
(2)
C. Quality vegetable
(2)
D. Processed vegetable products
(2)
E. Ergonomics in vegetable production and processing plants
(2)
Question 2
Briefly discuss the advantages and disadvantages of shifting from conventional field farming to
Integrated Vegetable Management (IVM):
(20 Marks)
A. Integrated Soil Management
(4)
B. Integrated Pest and disease management
(4)
C. Integrated Weed management
(4)
D. Integrated Water management
(4)
E. Integrated Plant Nutrition management
(4)
Question 3
[70 Marks]
A. Vegetables are important economic crops. Provide and discuss at least four (4) key attributes
that define high-quality vegetables.
(10)
B. Vegetable industry is known for its fragility. Provide and discuss at least five (5) issues affecting
vegetable production industries.
(10)
C. Vegetable processing is best strategy of maintaining the quality and increasing shelf life of
vegetables. Provide and discuss at least five (5) postharvest management to maintain quality
vegetable products.
(10)
D. Vegetables are perishable. Provide and discuss at five (5) processed vegetable products and how
it helps maintain quality and shelf life.
(10)
E. Ergonomics plays a crucial role in optimizing worker safety, productivity, and efficiency in
vegetable production and processing plants. Provide and discuss key areas where ergonomics
applies in vegetable production and processing plants.
(10)
F. Application of DNA sequencing is diverse. Provide and discuss key areas where DNA sequencing
can be applied in vegetable industry.
(10)
G. Provide and discuss main sources of food safety hazards in vegetable production.
(10)
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