Post-harvest Handling & Storage: Reduce Losses, Enhance Food Security

Introduction:

Post-Harvest Handling and Storage Techniques equips farmers, processors, and supply chain professionals with the knowledge and skills to minimize losses and improve food security. This course focuses on implementing best practices for handling, storing, and processing agricultural products to maintain quality and extend shelf life. Participants will learn to reduce spoilage, preserve nutrients, and ensure safe food delivery. By mastering post-harvest techniques, professionals can enhance market access and contribute to global food sustainability.

Target Audience:

• Farmers and agricultural producers
• Post-harvest handlers and processors
• Food storage and logistics managers
• Agricultural extension officers and advisors
• Food safety and quality assurance professionals
• Supply chain managers and distributors
• Agricultural entrepreneurs and investors
• Rural development practitioners
• Agricultural educators
• Horticulture professionals
• Food bank and aid workers
• Researchers and scientists
• Students of food science and agriculture

Course Objectives:

• Understand the principles and benefits of proper post-harvest handling and storage.
• Implement techniques for minimizing physical damage and losses during harvesting.
• Understand the role of temperature and humidity control in post-harvest storage.
• Implement techniques for utilizing different storage methods for various crops.
• Understand the role of pest and disease management in post-harvest storage.
• Implement techniques for utilizing controlled atmosphere storage.
• Understand the role of packaging and labeling in maintaining product quality.
• Implement techniques for implementing cold chain management.
• Understand the role of drying and processing in extending shelf life.
• Implement techniques for implementing food safety and hygiene protocols.
• Understand the role of quality control and traceability in post-harvest management.
• Understand the economic impact of post-harvest losses and the benefits of reduction.
• Develop strategies for promoting and implementing effective post-harvest handling and storage techniques.

DURATION

10 Days

COURSE CONTENT

Module 1: Foundations of Post-Harvest Management

• Principles and benefits of minimizing food loss.
• Understanding the role of post-harvest handling in food security.
• Benefits of maintaining product quality and extending shelf life.
• Historical context and modern techniques.

Module 2: Minimizing Harvest Damage

• Techniques for gentle harvesting and handling.
• Implementing proper harvesting tools and equipment.
• Utilizing field sorting and grading.
• Managing transportation from field to storage.

Module 3: Temperature and Humidity Control

• Understanding the impact of environmental factors on product quality.
• Implementing temperature and humidity monitoring.
• Utilizing cooling and ventilation systems.
• Managing storage environment parameters.

Module 4: Storage Methods for Various Crops

• Techniques for utilizing different storage structures.
• Implementing controlled atmosphere storage.
• Utilizing silo and warehouse storage.
• Managing storage conditions for specific commodities.

Module 5: Pest and Disease Management in Storage

• Techniques for preventing pest infestations and disease outbreaks.
• Implementing sanitation and hygiene practices.
• Utilizing pest traps and fumigation.
• Managing storage pest control measures.

Module 6: Controlled Atmosphere Storage

• Techniques for utilizing modified atmosphere packaging.
• Implementing controlled atmosphere storage systems.
• Managing gas composition and monitoring.
• Benefits of extending shelf life and quality.

Module 7: Packaging and Labeling

• Techniques for selecting appropriate packaging materials.
• Implementing proper labeling and traceability.
• Utilizing barrier packaging and modified atmosphere packaging.
• Managing packaging design and branding.

Module 8: Cold Chain Management

• Techniques for maintaining product temperature during transportation.
• Implementing refrigerated storage and transport.
• Utilizing temperature monitoring and data logging.
• Managing cold chain logistics and documentation.

Module 9: Drying and Processing

• Techniques for utilizing drying methods for moisture reduction.
• Implementing processing methods for value addition.
• Utilizing dehydration and milling techniques.
• Managing processing equipment and operations.

Module 10: Food Safety and Hygiene Protocols

• Techniques for implementing good hygiene practices.
• Utilizing sanitation and disinfection procedures.
• Implementing food safety management systems.
• Managing food safety audits and certifications.

Module 11: Quality Control and Traceability

• Techniques for implementing quality control measures.
• Utilizing traceability systems and data management.
• Implementing product grading and inspection.
• Managing quality assurance documentation.

Module 12: Economic Impact of Post-Harvest Losses

• Analyzing the economic losses due to spoilage and waste.
• Evaluating the benefits of reducing post-harvest losses.
• Identifying cost-effective storage and handling solutions.
• Managing economic risk assessments.

Module 13: Promoting Effective Post-Harvest Techniques

• Developing communication and extension strategies.
• Building farmer networks and knowledge sharing platforms.
• Implementing training programs for post-harvest handling skills.
• Scaling up successful storage and processing models.

Module 14: Case Studies: Successful Post-Harvest Management

• Analyzing real-world examples of effective post-harvest practices.
• Highlighting best practices and innovative techniques.
• Documenting economic and social impacts.
• Farmer testimonials and site visits.

Module 15: The Future of Post-Harvest Handling

• Exploring emerging trends and innovations.
• Integrating new technologies and research findings.
• Adapting to evolving market demands and climate change.
• Building resilient and sustainable food supply chains.

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 5 working days before commencement of the training.