4.1 Explain the following statement: A budget has both a planning function and a control function - NSC Agricultural Management Practices - Question 4 - 2022 - Paper 1

1. Seed: Farmers must allocate funds for purchasing seeds necessary for crop production.
2. Fertilizer: Adequate budgeting for fertilizers is essential to ensure optimal crop yield and soil health.

Harvested product: The expected income from the sale of crops after harvesting should be budgeted for in order to evaluate the financial viability of the crop production.

Farmers should budget for the identification and utilization of agricultural resources such as labor, land, equipment, and inputs (seeds, fertilizers) while also estimating the associated costs.

Gross Profit is calculated using the formula:

Gross Profit = Farm Receipts - Farm Expenses

Calculating:

Gross Profit = R942 700,00 - R780 900,00 = R161 800,00

Net Profit is determined as follows:

Net Profit = Gross Profit - Total Expenses (Interest costs + Depreciation + Family living costs and income tax)

Where: Total Expenses = R21 700,00 + R72 300,00 + R52 300,00

Calculating: Total Expenses = R146 300,00 Net Profit = R161 800,00 - R146 300,00 = R15 500,00

Seasonal workers are engaged for repetitive tasks that are time-bound and specific to certain seasons or crop cycles, making their employment both necessary and predictable. In contrast, occasional workers are hired on an as-needed basis for specific projects or activities, without the same seasonal dependency, offering more flexibility in labor management.

1. Clear and simple documentation: Records should be easy to understand and maintain.
2. Practical and achievable: The record-keeping system must be feasible and relevant to the farm's operational needs.
3. Up-to-date information: Regular updates are crucial to ensure that records accurately reflect current farm conditions and performance.

A fresh raw product should be firm and not wilted, ensuring good texture. Additionally, it should be free from any marks, bruises, or other deterioration signs. Furthermore, the product’s smell and color must indicate freshness and quality, meeting consumer expectations for visual appeal and sensory attributes.

1. Regular hand washing: Proper hand hygiene is necessary to prevent contamination.
2. Good toilet practices: Maintaining hygiene standards is crucial for food safety.
3. Wearing protective clothing: Using appropriate gear helps reduce risk while handling produce.

1. Type of product: Different products require specific storage conditions based on their physical properties.
2. Relative humidity: The humidity levels must be controlled to prevent spoilage or degradation of products during storage.

Pasteurisation.

Extraction.

Fermentation.

Sterilisation.

Extrusion.

Removing all the air reduces spoilage or rotting of the product, thereby extending its shelf life.

More products can be packed efficiently as it saves time on packaging.

The truck and trailer must be slip-free to prevent animals from falling and injuring themselves. Additionally, sufficient side panels should be present to separate small and large stock to ensure safe transportation.

1. Water: Animals must have access to clean water to stay hydrated.
2. Food: Adequate food supply, such as hay or concentrate, must be consistently available to ensure their health during the journey.

High stress levels in animals can negatively impact their performance, weaken their immune systems, and lead to issues such as reduced reproduction and digestive upsets, which are detrimental to overall animal well-being and productivity.