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