Course Details

Post-Harvest Handling and Storage Technologies Training Course

Introduction

In many agricultural economies, particularly in regions like Africa, a significant portion of agricultural produce is lost between the farm gate and the consumer's table. These "post-harvest losses" (PHL) are a critical challenge, diminishing food security, reducing farmer incomes, and wasting precious resources invested in production. Factors such as improper harvesting techniques, inadequate handling, poor storage conditions, pest infestations, and lack of access to appropriate technologies contribute to these substantial losses. Addressing PHL is not merely about preventing waste; it is a direct pathway to increasing farmer profitability, enhancing food availability, improving market access, and contributing to overall national food security without necessarily expanding cultivated land. Effective post-harvest handling and the adoption of modern storage technologies are therefore paramount for transforming subsistence farming into a more resilient and commercially viable enterprise. Our intensive 5-day "Post-Harvest Handling and Storage Technologies" training course is meticulously designed to equip farmers, agribusiness professionals, extension officers, food processors, traders, and policymakers with the essential knowledge and practical skills required to minimize losses, preserve quality, extend shelf-life, and enhance the market value of agricultural produce.

This comprehensive program will delve into the scientific principles underlying post-harvest spoilage, explore best practices for harvesting and initial handling, introduce various traditional and advanced storage technologies, and cover quality control, packaging, and value addition techniques. Participants will gain in-depth understanding of how to assess common post-harvest challenges, select appropriate technologies for different commodities, implement effective quality assurance measures, and connect to markets more effectively. By the end of this course, you will be proficient in applying strategies that significantly reduce post-harvest losses, leading to improved food quality, increased farmer incomes, and a more efficient and sustainable food supply chain.

Duration

5 Days

Target Audience

The "Post-Harvest Handling and Storage Technologies" training course is crucial for a wide range of individuals and organizations involved in the agricultural value chain, from production to consumption. This includes:

• Farmers (smallholder, medium, and large-scale): Seeking to reduce on-farm losses and increase profitability.
• Agricultural Extension Officers and Field Agents: Advising farmers on best post-harvest practices.
• Agribusiness Owners and Managers: Involved in sourcing, processing, and distributing agricultural produce.
• Food Processors and Manufacturers: Requiring quality raw materials and efficient storage solutions.
• Traders and Market Aggregators: Dealing with large volumes of produce and managing quality.
• Warehouse and Cold Storage Managers: Optimizing storage conditions for various commodities.
• Quality Control Professionals: Ensuring food safety and quality standards throughout the supply chain.
• Policymakers and Government Officials: Developing strategies for food security and post-harvest loss reduction.
• Researchers and Academics: Focused on post-harvest science and technology.
• Students in Agricultural and Food Science: Gaining practical knowledge in post-harvest management.

Course Objectives

Upon successful completion of the "Post-Harvest Handling and Storage Technologies" training course, participants will be able to:

• Understand the causes and extent of post-harvest losses for various agricultural commodities.
• Apply best practices for harvesting, cleaning, sorting, and grading to minimize damage.
• Identify the physiological and pathological changes that lead to spoilage in fresh produce.
• Select and implement appropriate pre-cooling methods for different fruits, vegetables, and flowers.
• Evaluate and utilize various storage technologies, including conventional, controlled atmosphere, and cold storage.
• Implement effective pest and disease management strategies during storage.
• Understand the principles of packaging, transportation, and value addition for enhanced marketability.
• Develop a comprehensive post-harvest management plan for selected agricultural produce.

8 Course Modules

Module 1: Introduction to Post-Harvest Losses (PHL)

• Defining post-harvest losses: Types, causes, and impacts (economic, social, environmental).
• Global and regional (e.g., Kenyan) statistics and challenges of PHL.
• Key factors influencing PHL: Physiological, pathological, mechanical, environmental, socio-economic.
• The importance of post-harvest management for food security and farmer income.
• The concept of the "cold chain" and its significance.

Module 2: Principles of Harvesting & Initial Handling

• Determining optimal maturity indices for various crops (fruits, vegetables, grains).
• Proper harvesting techniques to minimize mechanical damage and stress.
• Field handling: Avoiding bruising, cutting, and contamination.
• Pre-sorting and initial cleaning procedures.
• The importance of hygiene and sanitation in the packinghouse.

Module 3: Pre-Cooling & Temperature Management

• Understanding respiration and heat generation in fresh produce.
• The critical role of temperature management in extending shelf-life.
• Various pre-cooling methods: Hydro-cooling, forced-air cooling, room cooling, vacuum cooling.
• Selecting the appropriate pre-cooling method for different commodities.
• Maintaining the cold chain from farm to storage to market.

Module 4: Storage Technologies for Perishable Produce (Fruits & Vegetables)

• Basic principles of refrigerated storage and cold rooms.
• Controlled Atmosphere (CA) and Modified Atmosphere (MA) storage: How they work and their benefits.
• Evaporative cooling systems for low-cost storage in suitable climates.
• Designing and managing small-scale cold storage units.
• Monitoring and controlling temperature and humidity in storage environments.

Module 5: Storage Technologies for Grains & Dry Produce

• Understanding moisture content and its critical role in grain storage.
• Traditional grain storage methods and their limitations.
• Improved storage technologies: Hermetic bags (e.g., Purdue Improved Crop Storage - PICS bags), metal silos, elevated granaries.
• Aeration and drying techniques for grains.
• Pest and mold management in dry produce storage.

Module 6: Pest & Disease Management in Storage

• Common storage pests (insects, rodents) and their biology.
• Non-chemical pest control methods: Sanitation, exclusion, hermetic storage.
• Chemical control methods: Fumigation (understanding safety and regulations), insecticides.
• Common post-harvest diseases (fungal, bacterial) and their prevention.
• Integrated pest management (IPM) strategies for storage.

Module 7: Packaging, Transportation & Quality Control

• Functions of packaging: Protection, containment, convenience, information.
• Types of packaging materials and their suitability for different commodities.
• Principles of proper loading and transportation to minimize damage.
• Quality standards and grading systems for agricultural produce.
• Traceability systems and food safety protocols in post-harvest operations.

Module 8: Value Addition & Market Access

• Basic value addition techniques: Washing, waxing, packaging, simple processing (drying, juicing).
• Developing niche markets for high-quality, well-preserved produce.
• Understanding market requirements and consumer preferences for fresh and processed products.
• Connecting farmers to better markets through improved post-harvest practices.
• Economic benefits of reducing PHL and adding value: Increased profitability, reduced waste.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com