CROP PRODUCTION III: HORTICULTURE (CRPS3204)

Biological Science - BS

Semester: Second Semester

Level: 300

Year: 2016

Answers (200 )
REPUBLIC OF CAMEROON THE UNIVERSITY OF BAMENDA
Peace-Work-Fatherland
P. O. BOX 39 Bambili
School/Faculty: _SCIENCE___ Department:_Biological Sciences Lecturer(s): _Dr
TAGHAM Course Code: _CRPS3204_______ Course Title: Crop production III,
Holticulture. Date: _11/07/2016_______Halls: _PBA07 ________Time: 3 HRS
Instructions: Answer all questions CHRONOLOGICALLY
1. Explain the importance of vegetables and vegetable gardening (5 marks)
2. List the different ways by which vegetables can be classified (7 marks)
3. Give the important characteristics of members of the Solanaccoe and Cruciferae families
(2.5 marks)
4. Discuss the factors a gardener needs to take into consideration before establishing a garden.
(10 marks)
5. What precautions are important for a gardener when using chemicals in his field in order to
stay safe? (2.5 marks)
6. Provide the scientific names of the following vegetable crop popularly cultivated in the
North west region of Cameroon (5.5 marks)
7. What do you understand by the following terminologies?
a) Horticulture (3 marks) b) Botanic gardens (3 marks)
8. State the primary aims of horticulturalists in plant propagation and cultivation. (4 marks)
9. Garden plants arc mostly cultivated for their aesthetic features and enjoyment of gardeners
and visitors. (a). which are these aesthetic features? (4marks)
(b) Give the name of any 3 ornamental plants on the UBa campus. ( 3marks)
10. According to you, is there any difference between floriculture and ornamental plants? If
Yes; No, why? (3mnrks)
11. Briefly define the following terms with diagrams and examples (12marks)
(a) Air layering (b) Stooling (c) Grafting (d) Budding
12. Why does horticultural science exist? (2 marks)
13. State 2 importance of ornamental plants. (1 marks)
Vegetable Scientific name
1
.
Tomato
2
.
Egg plant
3
.
Huckleberry'
4
.
Sweet pepper
5
.
Hot pepper
6
.
Cabbage
7
.
Onion
8
.
Leek
9
.
Lettuce
1
0.
Parsley
1
1.
Celery
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