Grade 10 Agriculture – General Crop Harvesting Quiz

Maize is mature when kernels are hard, often with a dent, and the husks turn brown and dry. Harvesting at this stage gives good yield and reduces post-harvest losses common in Kenyan farms.

Beans are ready when pods dry and become brittle and seeds can be heard rattling; harvesting earlier when pods are green will reduce yield and quality.

Harvesting in cool hours reduces heat stress and moisture loss, limits bruising and preserves crop quality, which is important for Kenyan marketability.

The sickle is a common hand tool for cutting cereal stems at harvest on small farms because it is simple, affordable and effective.

Sugarcane is normally cut with a sturdy machete (panga) which can cut thick stalks cleanly; sickles and shears are unsuitable for large cane stalks.

Threshing detaches grain from the ears or pods so it can be further cleaned and stored; it is a key post-harvest step on Kenyan farms.

Winnowing separates lighter chaff from heavier grain by wind or a breeze, a simple method used widely in Kenya after threshing.

Maize stored at about 12–13% moisture is less likely to develop mould or support insect pests; higher moisture increases post-harvest losses.

Failing to dry produce sufficiently and storing in poor conditions encourages mould, aflatoxin and insects, which are major causes of losses in Kenya.

Proper drying and storing off the ground in clean containers reduces the risk of moulds that produce aflatoxin, protecting health and market value.

Harvesting wet increases drying time and the risk of fungal growth, causing quality loss and higher post-harvest losses in Kenyan conditions.

Leaving 5–10 cm protects soil from erosion, makes subsequent tillage easier and is common practice for sustainable farming in Kenya.

Combines combine cutting, threshing and cleaning in one pass, speeding up harvest and lowering labour needs on larger farms, though they may not suit small plots.

Potatoes are usually harvested after vines die back and skins set; digging too early gives small tubers and poor storage life.

Gentle handling and cooler harvest times reduce bruising and heat damage, helping fruits fetch better prices in Kenyan markets.

Harvesting at the right maturity gives highest yield and safe quality, preventing losses from shattering, pests or poor storage—critical for farmers' income.

A black layer near the kernel base is a sign the maize has reached physiological maturity and will not gain more dry matter, so harvesting is appropriate.

Fresh tea quality depends on prompt delivery and keeping leaves cool and shaded to avoid fermentation and loss of quality before processing.

Windrowing arranges cut material into rows so it dries evenly and is easier to collect; it is used for hay and some cereals before threshing.

Raised, sealed stores and metal bins protect grain from rodents and birds and are recommended to reduce post-harvest losses in Kenya.

Sun-drying is cheap and common in Kenya, but it needs dry weather and hygienic drying areas to avoid contamination and re-wetting.

Rotating crops breaks pest and disease cycles and can improve soil health, leading to better yields and easier harvesting over time.

Sampling using quadrats gives a reliable estimate: measure yield in small plots, calculate average and multiply by the field area—a method taught in Kenyan schools.

Rice is usually harvested when grains are firm and straw yellows and panicles droop; harvesting too early yields immature grain and poor weight.

Harvesting before maturity reduces grain or produce weight and quality, lowering income—farmers should wait for proper maturity signs.

Maize is ready when husks and leaves dry and kernels are firm; harvesting earlier gives immature grain and later can increase losses from pests and weather.

Dry, papery pods that rattle indicate the seeds inside are mature and dry enough for safe harvest and storage.

Potatoes are normally harvested after foliage senesces; this signals tuber maturity and reduces damage during lifting.

Tea quality is highest when harvesters pick the bud plus two young leaves; this promotes regrowth and good cup quality.

A combine is designed to harvest, thresh and clean cereals efficiently in large areas, reducing time and labour.

Threshing frees the edible grain from the rest of the harvested material so it can be cleaned and stored.

Winnowing separates lighter chaff from heavier grain by wind or air, improving grain cleanliness before storage.

Drying lowers moisture to safe levels, preventing fungal growth and insect development that cause post-harvest losses.

Maize stored at around 13% moisture is much less likely to develop mould or insect problems compared with higher moisture levels.

Cutting stalks at ground level preserves the stool for ratoon regrowth and is the standard harvest method for cane.

Failures in drying, storage and pest control are major reasons crops spoil or lose quality after harvest.

Machetes or sickles are widely used to cut maize stalks or remove cobs quickly and safely by hand.

Delaying harvest can lead to grain shedding (shattering), higher pest attacks and spoilage from rains or lodging.

Harvesting before rains reduces rot and lifting roots at maturity protects quality and reduces losses.

Sanitary tools lower the risk of carrying pathogens or pests from one plant or field to another during harvest.

Clean dry storage and hermetic bags reduce insect access and moisture changes that cause spoilage.

Gentle handling prevents bruising and cuts that expose produce to rot and pests, preserving quality and shelf life.

Sun-drying on raised platforms improves airflow, reduces rewetting and keeps grain cleaner at low cost.

Mature wheat changes colour and grains firm up; these signs indicate it's time to harvest to avoid losses.

Harvesting mature green bananas ensures they travel and ripen properly for market without damage.

Pre-harvest desiccation helps uniform drying and can reduce green material, speeding up harvest operations when used correctly.

Moisture at harvest increases mechanical damage, fungal growth and the energy needed to dry grain to safe storage levels.

A moisture meter gives a quick reading of grain moisture, helping decide if drying is needed before storage to prevent spoilage.

Records of harvest dates, quantities and losses help farmers make better decisions about planting, storage and marketing next year.