Quiz

Try each question before you open the answer. The quiz is for your own learning: it is not marked and nothing is stored.

Question 1
What is the main business insight behind tackling post-harvest loss?
1. Waste is only an environmental problem.
2. Where produce is lost, value is destroyed, and some of it can be captured with a product people want.
3. Farmers should stop growing perishable crops.
4. Post-harvest loss cannot be addressed commercially.
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Answer: B. Loss is a problem for farmers and consumers, but it is also a place where a well-designed product can capture value. The product still has to meet a real demand.
Question 2
Which of these is a typical cause of fresh vegetable losses in Ghana, according to research on postharvest handling?
1. Too much cold storage.
2. Rough handling, heat and humidity in storage, and little cooling.
3. Too many buyers at harvest time.
4. Vegetables with too little water.
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Answer: B. Research points to fast-spoiling high-water crops, rough handling, hot and humid storage and a lack of cooling.
Question 3
In the dual-stream sourcing model, what is Stream A?
1. Contract farming with forward agreements.
2. Buying surplus that farmers cannot sell and that risks rotting.
3. Importing vegetables from abroad.
4. Selling to supermarkets.
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Answer: B. Stream A is surplus interception. It delivers the mission. Stream B, coordinated supply, gives the business security.
Question 4
Why is the stream of contract or coordinated supply needed as well?
1. Because surplus alone is inconsistent and cannot guarantee a retailer steady supply.
2. Because surplus vegetables are always poor quality.
3. Because the law requires it.
4. Because it is cheaper than surplus.
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Answer: A. A business cannot grow on irregular inputs. Coordinated supply gives predictable quantity, quality and timing.
Question 5
In the platform model, what is the constant and what is the variable?
1. The constant is the vegetable and the variable is the binder.
2. The constant is the brand name and the variable is the price.
3. The constant is the psyllium binder system and the variable is the vegetable base.
4. Everything is constant.
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Answer: C. The binder system stays the same across variants, while the vegetable base changes. That is what makes it a platform.
Question 6
Why are leafy greens poor choices as a base?
1. They are mostly water, so yield is low and costs rise, and they already feature in the soup.
2. They are poisonous.
3. They cannot be dried.
4. They are always too expensive to buy.
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Answer: A. A very large amount of fresh leaf is needed per kilogram of powder, and greens already appear in the accompanying soup. They are better as small additives.
Question 7
You change the base from cabbage to cauliflower. What must you do?
1. Nothing; the binder ratio is the same.
2. Test the binder ratio again, because the new base may absorb water differently.
3. Change the brand name.
4. Double the psyllium.
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Answer: B. Different vegetable powders behave differently. A tested cabbage mix proves the method, not the next vegetable.
Question 8
What is the safest way to describe the product on the pack and in marketing?
1. As a treatment for a health condition.
2. As a lower-carbohydrate way to enjoy a traditional food, with every claim backed by evidence.
3. With any claim that sells well.
4. Without an ingredient list.
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Answer: B. Do not claim treatment or prevention. Claims, such as low-carbohydrate, must be supported by documents like a laboratory certificate of analysis.
Question 9
How many separate certificates of analysis and labels do you need for a masterbrand with several variants?
1. One for the whole brand.
2. One per variant, each with a label matching its own recipe.
3. None for variants of the same brand.
4. Only one label, which can list all possible ingredients.
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Answer: B. FDA Ghana asks for a certificate of analysis for each product and variant, and each variant needs a label that matches its recipe.
Question 10
Which step comes before you can legally sell a packaged food in Ghana?
1. Opening a social media account.
2. Registering the product with the Food and Drugs Authority.
3. Winning a grant.
4. Printing a barcode.
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Answer: B. Ghana's Public Health Act requires food to be registered with the FDA before it is made for sale or sold. Always confirm current steps with the FDA.
Question 11
A funding programme you found supports rice and cashew value chains. What should you conclude about your vegetable flour?
1. You qualify automatically.
2. It may not qualify. Read the programme's eligibility rules and check whether a call is open.
3. The programme will pay for your equipment.
4. You should apply with a different product description.
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Answer: B. Programmes are sector-specific and calls open and close. Apply honestly and only where your business fits.
Question 12
What does 'powder yield' mean?
1. The price you receive per bag.
2. The weight of dried, ground powder you get from each kilogram of fresh vegetable.
3. The number of customers you reach.
4. The amount of psyllium you can buy.
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Answer: B. Yield decides how much raw material you need for each kilogram of finished product, so it strongly affects unit economics.
Question 13
Why record the date and shop when you note a competitor's price?
1. Prices change, so a price without a date and place can mislead you.
2. It is required by law.
3. To copy the competitor's label.
4. To avoid paying tax.
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Answer: A. Prices change over time and between places. A dated record keeps your comparison honest.
Question 14
Explain in your own words why 'a tested cabbage mix' does not prove the next vegetable will work.
Show answer
Model answer: Each vegetable powder has its own fibre content, particle size and leftover moisture, so psyllium absorbs water differently in each. The cabbage test shows that the method can work, not that the same binder ratio will work for cauliflower or zucchini. Every new base is a new formulation project, with its own testing, its own label and its own certificate.
Question 15
Draft a short answer for a funder who asks: what happens to your business when your base vegetable is out of season?
Show answer
Model answer: The platform lets us switch to another qualified base vegetable, such as cauliflower or zucchini, while the binder system, the brand and the shelf presence stay the same. Each new base has to be tested and registered first, so we plan the sequence of variants ahead of time and keep a second source of supply in progress. We also use coordinated supply with farmers, so we are not relying on surplus alone.
Question 16
You are about to print your pack. List five things you must check first.
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Model answer: A good answer includes: the product name; net weight; the full ingredient list for this exact variant; the date of manufacture and best-before date; a batch number; country of origin; the manufacturer's name and full address including the premises location; directions for use and storage; and a check that any claim, such as low-carbohydrate, is backed by a certificate of analysis. Also check the current rules with FDA Ghana before printing.

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