AGRICULTURAL MANAGEMENT PRACTICES
GRADE 12
NATIONAL SENIOR CERTIFICATE EXAMINATION
MAY/JUNE 2021

SECTION A

QUESTION 1

1.1 Multiple-choice questions

1.1.1 B ✓✓
1.1.2 C ✓✓
1.1.3 A ✓✓
1.1.4 B ✓✓
1.1.5 D ✓✓
1.1.6 C ✓✓
1.1.7 B ✓✓
1.1.8 A ✓✓
1.1.9 C ✓✓
1.1.10 A ✓✓
(10 x 2) (20)

1.2 Matching items

1.2.1 C ✓✓
1.2.2 F ✓✓
1.2.3 K ✓✓
1.2.4 J✓✓
1.2.5 A ✓✓
1.2.6 H ✓✓
1.2.7 L ✓✓
1.2.8 B ✓✓
1.2.9 D ✓✓
1.2.10 G ✓✓
(10 x 2)
(20)

1.3 Agricultural terms

1.3.1 Surplus ✓
1.3.2 Rent ✓
1.3.3 Adventure tourists ✓
1.3.4 Soil drainage/drainability ✓
1.3.5 Entrepreneur ✓
(5 x 1)
(5)

1.4 Underlined words

1.4.1 Sweet ✓
1.4.2 Neutral ✓
1.4.3 Intensive ✓
1.4.4 Profit margin/Profit ✓
1.4.5 Contract ✓
(5 x 1)
(5)

TOTAL SECTION A
50

SECTION B
QUESTION 2: PHYSICAL AND FINANCIAL PLANNING

2.1 Soil temperature

2.1.1 THREE plant growth processes influenced by soil temperature

• Germination of seeds  ✓
• Growth rate of plants  ✓
• Ripening of crops  ✓
• Effective water absorption  ✓
• Effective nutrient absorption  ✓
• Effective rate of chemical reactions  ✓(Any 3)
  (3)

2.1.2 Comparison between dark coloured soils and light coloured soils

• Dark coloured soils absorb more heat  ✓
• While light coloured soils absorb less/repel heat  ✓
  (2)

2.1.3 Relationship between soil temperature and soil depth

• During the day, soils with a shallow depth quickly absorb heat  ✓
• While deeper soils gradually absorb the heat  ✓
•  During the night, soils with a shallow depth drastically lose the heat to the atmosphere  ✓
• While deeper soils can hold on to the heat for much longer periods  ✓
• Deeper soil temperature is more constant while shallow soil temperature fluctuates more  ✓ (Any 4)
  (4)

2.2 Soil maps and soil potential
Chemical composition on soil potential  ✓

• Indicate all available minerals in soils needed or not needed for production  ✓
• Indicate mineral levels that can be detrimental to or toxic for production  ✓
• Indicate the level of nutrients for production  ✓
• Indicate deficiencies that must be corrected by fertilizers  ✓
• Soil reaction changes is indicated  ✓
  
  Physical characteristics  ✓
•  Areas of different soil structure are indicated  ✓
• Indicate areas where the soil texture are different  ✓
• Areas with similar soil depths are indicated  ✓
• Indicate soil colour useful for irrigation and drainage  ✓
  
  Morphological properties  ✓
• Homogeneous areas of soil classification is indicated  ✓
• Zones with similar soil profiles are indicated  ✓
  
  Soil classification data  ✓
• Areas with the similar soil series are indicated  ✓
• Indicating areas with similar soil forms  ✓
  (Any 2 aspects mentioned and discussed)
  (4)

2.3 Natural grazing

2.3.1 FOUR factors that determine the productivity of veld

• Vegetation/plant composition/regrowth potential  ✓
• Soil/land/topography  ✓
• Rainfall  ✓
• Temperature  ✓
• Soil condition  ✓ (Any 4)
  (4)

2.3.2 FOUR guidelines to ensure enough grazing throughout the season

• Practise rotational grazing ✓
• Adhere to the carrying capacity of the veld  ✓
• Control veld burning  ✓
• Remove alien/invasive plants  ✓
• Rest/Spare camps  ✓
• Cutting and baling of veld/grass as hay  ✓
• Plant supplement pasture to aid in times of shortages  ✓ (Any 4)
  (4)

2.4 Sources of information for the agricultural sector

2.4.1 Traditional agricultural practices  ✓ (1)
2.4.2 Department of Agriculture  ✓ (1)
2.4.3 News media  ✓ (1)
2.4.4 Agricultural research institutes  ✓ (1)
2.4.5 Marketing organisations  ✓ (1)

2.5 Labour

2.5.1 THREE Challenges regarding farm labour

• Alcoholism/alcohol abuse  ✓
• Illiteracy  ✓
• Diseases/STD/TB/HIV/Aids/Covid-19  ✓
• Domestic violence / injuries  ✓ (Any 3)
  (3)

2.5.2 FOUR Measures to improve the conditions for farm workers

• Provide adequate and better living conditions  ✓
• Introduce health education and facilities for the workers  ✓
• Introduce ABET classes on the farm  ✓
• Provide training/skills development for farm workers  ✓
• Provide better working conditions  ✓
• Better wages  ✓
• Develop recreation facilities  ✓
• Increase their motivation  ✓ (Any 4)
  (4)

2.6 Precision farming

2.6.1 Precision farming equipment on the picture

• Drone  ✓ (1)

2.6.2 FIVE uses of remote sensing technology in production enterprise

• Soil and field analysis  ✓
• Germination value  ✓
• Crop spraying and spot spraying  ✓
• Crop mapping and surveying  ✓
• Irrigation monitoring and management  ✓
• Real time livestock management  ✓
• Veld management  ✓
• Check plant health  ✓
• Weed detection  ✓
• Draining maps  ✓
• Yield predictions  ✓
• Animal detection  ✓
• Spotting animal health  ✓ (Any 5)
  (5)

2.6.3 THREE advantages of using this technology.

• Improves crop yields  ✓
• Saves time  ✓
• Helps make better management decisions because of more accurate data obtained  ✓
• Increases overall profitability of the business  ✓(Any 3)
  (3)

2.7 Basic components of a budget

(6)

2.8 Examples of intensive farming methods in crops that are water-based

• Hydroponics ✓
• Aquaponics ✓
  (2)
  [50]

QUESTION : 3 ENTREPRENEURSHIP, RECORDING, MARKETING, BUSINESS PLANNING AND ORGANISED AGRICULTURE

3.1 Cash flow statement

3.1.1 Calculate:

1. R31 640,00 ✓
2. R40 578,00 ✓
3. R8 938,00 ✓
4. R60 938,00 ✓
   (4)

3.1.2 Reasons for difference between actual and budgeted values of transport

• Increase in fuel prices ✓
• Increase in toll gate prices/tollgate fee✓
• Increase in wages of the drivers ✓
• Increase in amount of products produced/number of trips/bigger vehicle ✓
• Increase in transport distances ✓ (Any 3)
  (3)

3.1.3 TWO uses for cash flow statement

• Determine availability of funds ✓
• For financial planning and management ✓
• To seek solutions for cash flow problems ✓
• To monitor expenses ✓
• To compare expenses and income with budgeted values and correct errors ✓
• To indicate where there are surplus funds ✓ (Any 2)
  (2)

3.2 Business plan

3.2.1 Type of capital

• Fixed capital / long-term capital ✓ (Any 1) (1)

3.2.2 ONE institution to acquire capital

• Commercial bank ✓
• Land bank ✓
• Non-banking financial Institutions ✓ (Any 1) (1)

3.2.3 Principles/Characteristics of objectives for a business plan

• Specific ✓
• Measureable ✓
• Achievable ✓
• Realistic ✓
• Timeframe ✓
  (5)

3.3 Organogram

3.3.1 e ✓ (1)
3.3.2 a ✓ (1)
3.3.3 d ✓ (1)
3.3.4 a ✓ (1)
3.3.5 c ✓ (1)

3.4 Recording

3.4.1 The exchange of source documents

• Farmer A sends an order form to Farmer B ✓
• Farmer B issues an invoice to Farmer A ✓
• Farmer A sends proof of payment document to Farmer B ✓
• Farmer B issues a receipt to Farmer A ✓ (Any 3)
  (3)

3.4.2 Record keeping

• Assist with planning ✓
• Assist with budgeting ✓
• Assist with management ✓
• Helps to comply with legal requirements ✓
• Measure the outcomes of management decisions ✓ (Any 2)
  (2)

3.5 Niche market

3.5.1 Concept of a niche market

• Focus on a specific client group for marketing a product ✓
• This part of the market is usually very small ✓
• Product aims to satisfy specific requirements of the consumer (e.g. price range, quality, demography) ✓ (Any 3)
  (3)

3.5.2 THREE reasons for niche market

• Opportunity to create brand loyalty ✓
• Improved outreach ✓
• Less competition ✓
• Cost effective ✓
• Faster growth ✓
• Targeted audience ✓
• Increased expertise ✓
• Enhanced monetization/Income ✓ (Any 3)
  (3)

3.6 Effect on price

3.6.1 Decrease price ✓ (1)
3.6.2 Increase price ✓ (1)
3.6.3 Decrease price ✓ (1)
3.6.4 Increase price ✓ (1)

3.7 FOUR advantages of cooperative marketing

• The producer members are the owners and they have full control and any profit is shared amongst them ✓
• Risks are shared by all members ✓
• Members receive scale benefits in purchasing and sales ✓
• A cooperative can grant credit to producers ✓
• They have more bargaining power on the market ✓
• Farming necessities and services are provided cheaper ✓
• The producer has more time to spend on his farming activities ✓
• A more even flow of products to the market thus higher average prices ✓
• Farmers do not have to build their own storage or packaging facilities ✓
• Producers receive a guaranteed price that gives them financial security ✓
• It ensures orderly and effective marketing ✓
• It simplifies management and accounting ✓
• Competition is less ✓ (Any 4)
  (4)

3.8 Perishable agricultural produce

3.8.1 Perishability

• This means that the products have a certain shelf life ✓
• Are likely to decay or go bad quickly after a certain period of time ✓
  (2)

3.8.2 THREE marketing function

• Storage of products in a dry place ✓
• Packaging of product in a ridged container ✓
• Preservation of the product ✓
• Processing of the product ✓ (Any 3)
  (3)

3.9 Database

3.9.1 THREE advantages of using a computer database

• Access to information is easier ✓
• Calculations are done more accurately ✓
• More information can be stored in a smaller space ✓
• Comparisons can be done more easily ✓
• Can use proven and reliable programs for production, finance and physical records ✓
• Transfer of information is easier ✓ (Any 3)
  (3)

3.9.2  TWO disadvantages of using a computer database

• The farmer must be computer literate ✓
• In case of a power failure records are not accessible ✓
• It is expensive to purchase computers ✓
• Technology must be upgraded on a regular basis ✓
• It takes time to update data✓
• Computer can be damaged✓ (Any 2)
  (2)
  [50]

QUESTION 4: HARVESTING, PROCESSING, MANAGEMENT AND AGRITOURISM

4.1 Chronological steps in the decision making process

4.1.1 Describe/Analyse ✓ (1)
4.1.2 Solutions ✓ (1)
4.1.3 Evaluate ✓ (1)
4.1.4 Solution/option ✓ (1)
4.1.5 Implement ✓ (1)
4.1.6 Follow-up ✓(1)

4.2 Tasks of a manager

4.2.1 Communication ✓ (1)
4.2.2 Control ✓ (1)
4.2.3 Motivation ✓ (1)
4.2.4 Planning ✓ (1)
4.2.5 Decision making ✓ (1)

4.3 Handling of animals

4.3.1 THREE guidelines for handling or treatment of animals at the abattoir

• Pain-free slaughtering ✓
• Separate genders ✓
• Separate different ages ✓
• Animals must be kept calm ✓
• Animals must be protected from injuries and bruises ✓
• Animals must be provided with clean water and food ✓ (Any 3)
  (3)

4.3.2 FOUR guidelines for cleanliness and hygiene in the abattoir

• Workers must apply good hygienic practices all times ✓
• Control of flies ✓
• The carcass must be inspected for diseases ✓
• Footbaths ✓
• Regularly cleaning and sterilizing of working station ✓ (Any 4)
  (4)

4.3.3 THREE methods of value adding to meat

• Salting of meat ✓
• Drying of meat in short periods ✓
• Smoking of meat in a closed environment ✓
• Packaging of meat into different cuts ✓ (Any 3)
  (3)

4.4 Processing

4.4.1 Extrusion conversion

• Is a cooking process ✓
• That takes place under high temperature ✓
• And high pressure ✓
• That leaves no waste ✓ (Any 2)
  (2)

4.4.2 Comparison of primary conversion and secondary conversion

(6)

4.5 Packaging

4.5.1 FOUR advantages of food packaging

• To protect against contamination (microbes, dirt, insects, odours) ✓
• Protect against light ✓
• To facilitate the easy handling of food ✓
• To convey information ✓
• To identify the product ✓ (Any 4)
  (4)

4.5.2 FOUR properties of plastic packaging material

• Hygienic ✓
• Non-toxic ✓
• Transparent ✓
• Lightweight ✓
• Tamperproof ✓
• Adjustable with food ✓
• Protection from light ✓
• Easy to print or to label ✓
• Easily opened and closed ✓
• Impervious to gases and odours ✓
• Resistant against mechanical damage ✓ (Any 4)
  (4)

4.5.3 Negative effect of plastic

• Plastic is non-biodegradable ✓
• Because it has a petroleum base that pollutes the environment for many years after it has been discarded ✓
  (2)

4.5.4 Solution to plastic pollution

• Use biodegradable products ✓
• Use recycled products ✓ (Any 1)
  (1)

4.6 Agritourism

4.6.1 TWO types of tourism

• Eco- tourism ✓
• Rural tourism ✓
  (2)

4.6.2 FOUR items of capital investment of/on a game farm

• Suitable land ✓
• Suitable animals ✓
• Fencing of land ✓
• Accommodation of visitors ✓
• Slaughtering facilities ✓ (Any 4)
  (4)

4.6.3 FOUR marketing skills in agritourism

• How to be service orientated ✓
• Knowledge of entrepreneurship ✓
• Compilation of feasibility studies and business plan a package that makes the farm different from other farms ✓
• Financial management en financial planning✓
• Expertise on cash flow planning and control ✓
• Communication skills ✓ (Any 4)
  (4)

[50]

TOTAL SECTION B: 150
GRAND TOTAL: 200