This question was well attempted by all the candidates but few of them did not show thorough understanding of consumer agents. The expected answers to the questions are:

(2) (a)        POINTS TO CONSIDER WHEN BUDGETING FOR FOOD

• The amount of money allocated for food.
• Foods in season.
• Storage facilities available.
• Nutritional needs of family members.
• Taste of family members.
• Family size.
• Keeping quality of the food to be purchased.
• Commodity prices in different markets.
• Availability of substitutes to the various foodstuffs and ingredients.

(b)       POINTS TO CONSIDER WHEN PURCHASING IN BULK

• Foods in season.
• Money available.
• Quality of food to be purchased.
• Frequency of consumption of the food involved.
• Nature of the foodstuff (perishable or non perishable).
• Keeping quality of the food involved.
• Transportation.
• The expiry date for packaged/canned foods.
• Avoid swollen, dented or blotted canned food.
• Packaged foods should maintain their shape.
• There should be no leakage on canned, bottled or packaged foods.
• Make use of existing foodstuffs before using new ones i.e. observe the policy of “first in first out”
• Family size.
• Available storage facilities.

 

(c)        CONSUMER AGENTS

• Manufacturers/producers
• Wholesalers
• Retailers
• Hawkers
• Consumers
• Sales men
• Distributors