TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
WEB SCRIPT IMPLEMENT POST-HARVEST OPERATION
Sector: AGRI-FISHERY ARTS
Qualification: AGRICULTURAL CROPS PRODUCTION NC LEVEL III
Cluster of
Competency: COC 3 - PERFORM POST-OPERATIONAL HORTICULTURAL ACTIVITIES
Unit of
Competency: Implement Post-harvest Operation
Module Title:
Implementing Post-harvest Operation
Learning ⚫ Prepare for implementation of post-harvest operations
Outcomes: ⚫ Coordinate post-harvest work
⚫ Implement posts-harvest treatments
Developer/s: ⚫ Implements hazardous waste disposal guidelines
⚫ Implement packaging requirements of produce
⚫ Implement storage requirements of produce
BABY AYESSA G. GUTIERREZ
TITLE IMPLEMENTING POST-HARVEST OPERATIONS
INTRODUCTION Welcome to Implement Post-harvest Operations, under COC 3 - Perform Pre-
Operational Agricultural Activities. This module provides the knowledge and skills on the
process of Implementing Post Harvest. Specifically, this module will help you learn the
various processes of post-harvest operations of horticultural crops including, grading,
packaging requirements of produce, post -harvest treatments, and storing of harvested
produce. The objective of this module is to guide you the routines, methods and
procedures of Post-harvest.
UNIT 1 PREPARE FOR IMPLEMENTATION OF POST-HARVEST OPERATIONS
OBJECTIVES
LESSON 1 At the end of this unit, you should be able to:
Introduction 1. Familiarize in Post-Harvest operations
2. Know the different types of post - harvest tools, machineries, equipment’s and
Topic 1: their usage.
3. Perform safety during post-harvest and using personal protective equipment.
POST HARVEST-OPERATIONS
Learning Outcome No.1 Prepare for Implementation of Post-harvest Operations.
This aims to teach learners about post-harvest operations. This lesson will also help you
identify the importance of post-harvest processes as well as the tools, machinery and
equipment’s that you can use in harvesting and post- harvesting operations of the farm.
Furthermore, this lesson will help you acquire knowledge of proper wearing of Personal
Protective Equipment (PPE) necessary in maintaining standard requirements and
procedures of post-harvest operations. Likewise, understanding the equal importance of
OHS hazard and risk requirements of farm operations.
Post-harvest Operations (based on crops planted)
Definition of Terms: Date Developed: Version No. 1
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Module Title: GUTIERREZ
IMPLEMENTING POST-HARVEST
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Shelf-life - post storage market life.
Temperature - refers to the amount of heat (either cold, warm or hot) received the plant
during it growths.
Waxing - application of a thin film of surface coating to fruits and vegetables.
Ripening - is the process of developing all the desirable characteristics of fruits.
Degreening - process of turning the peel color of fruits which have attained full flavor
and aroma given to orange or yellow, done in citrus.
Transpiration - water from cells vaporizes into the intercellular spaces which
interconnects and leads to lenticels or stomates.
Sorting - the process of classifying into groups designated by person classifying
according to whatever criteria he may desire according to a set criteria. A general term
which may encompass grading.
Grading - the process of classifying into groups according to a set of recognized criteria
of quality and size, each group bearing an accepted name and size by grouping.
Respiration - a process by which food is broken down into carbon dioxide and water
with a release of energy.
Transpiration - the evaporation of moisture through the leaves.
Alum - double salts of aluminum sulphate and the sulphate of monovalent metal locally
known as tawas.
POST HARVEST OPERATIONS
The post-harvest operation or post-production
operations of agronomic products include a wide range of
functions between production and consumption. These
functions must be carried out efficiently by individuals in the
post-harvest chain in order to supply food of good quality
and to avoid or minimize losses.
TYPES OF POST HARVEST OPERATIONS (FOR
VEGETABLES)
1.Production Practices
- includes the choice of cultivar, consideration of
environmental factors, management practices and food safety
and also to reduce the risk of spreading pests and diseases
by implementing simple biosecurity measures as part of
your everyday farm management practices.
2. Harvest Handling Date Developed: Version No. 1
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QUEZON NATIONAL AGRICULTURAL SCHOOL
- crop quality cannot be improved after harvest, though they
can only be maintained; therefore, it is important to harvest
fruits, vegetables, and cereals at the proper stage, size and
the peak quality. Immature or over mature produce may not
last as long in storage as that picked at proper maturity.
Harvest should also be done during coolest time of the day,
unnecessary wounding or bruising should be avoided, and
crops should be shaded in the field during harvest.
3. Packing and Packaging
- packaging protects the produce from mechanical injury
and contaminations during harvesting. Corrugated fiberboard
containers are commonly used for the packaging of produce,
although reusable plastic containers can be used for that
purpose.
4.Temperature and Relative Humidity Management
- temperature is the most important factor that influences the
deterioration of harvested commodities. Most perishables
have an optimal shelf-life at temperature of approximately 0
degree Celsius. Keep at room temperature, best not in the
refrigerator.
5.Sanitation
Effective sanitation prevents spread of microorganisms
which may cause spoilage and food poisoning from getting
into fruits and vegetables during production, processing,
storage and distribution. Also, post-harvest activities such as
washing with water, cleaning, wiping, and trimming. It is also
important to remember that raw fruits and vegetables can have
microorganisms on the surface or inside when they arrive at
the plant. These microorganisms can contaminate the
processing plant.
6. Post-Harvest treatment
- are applied for fruits and vegetables before storage in order to delay senescence,
minimize spoilage, and improve appearance and marketability. This operation includes
using chemicals or substances or systems that could prolong the shelf life of commodity
by controlling the effect of water, temperature and pests and diseases. Examples of this
are waxing, degreening, hot water treatment modified atmosphere packaging.
applying alum solution ( Spray or brush on)
7.Storage
- this is done particularly if the producer would like to wait for higher price of produce.
Refrigerated storage is commonly used to slow down respiration of produce thus
prolonging storage life.
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QUEZON NATIONAL AGRICULTURAL SCHOOL
Be sure to store fresh fruit and vegetables in a refrigerator or cooler at or below 4°C
(40°F) within two hours of peeling or cutting. Always use clean containers
to store washed or prepared vegetables and fruit.
Refrigerated storage Stock room non-refrigerated
8.Transport
- transportation is a big and often the most important factor in the marketing of fresh
produce and transport measures to minimize losses.
A. Canopied truck with cover from sun, rain or strong wind (canvas curtain) and
wooden separator between layers of containers.
B. Improvised conveyor and staircase to ease loading and unloading
C. Ventilation system to minimize heat build-up in load.
POST-HARVEST OPERATIONS FOR RICE
Introduction
Rice (Oryza sativa L.) is a staple food consumed by
over half the world population. The total world production
of un milled rice(paddy) is around 592 million ton (based
on the average production for 2000 and 2001). Ninety
percent of this total is grown in developing countries,
mostly in Asia, while Latin America Aand Africa produce
3.8 and 2.8 percent, respectively (FAOSTAT,2001)
Harvesting
Good timing of the harvest is very important to get a high yield
of good quality rice.
The best time to harvest grain is when:
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PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
⚫ The grain has 20 - 25% grain moisture content
⚫ 80 - 85% of the grains are straw colored and the grains
in the lower part of the panicle are in the hard dough
stage about 30 days after flowering.
⚫ The grains are firm but not easily broken when
squeezed between the teeth.
Too dry or too wet?
⚫ If the crop is too wet, there will be many unfilled or immature grains. This will give a
low yield. Grain will also be more damaged during threshing because of the soft
grains.
⚫ If the grains are too dry, they will easily get cracks and there will be more shattering
loss.( this will be discussed later)
(Planting varies in Areas and Season)
What happens if you harvest too early or too late?
The following table describes the consequences of harvesting too early, too late, or when
the crop absorbs moisture again from rain at night.
IF THEN
Harvesting is too early
◆ Many immature grains less head rice
Harvesting is too late
yield and quality.
Mature crop is left in the field ◆ Slender and chalky immature rice
And absorbs moisture
kernels big ammounts of bran and
E-Learning for AGRICULRURAL CROP
PRODUCTION NC III broken grains
Module Title: ◆ Many grain are lost due to shattering
IMPLEMENTING POST-HARVEST or drying-out
PROGRAM ◆ Many grains are cracked during
threshing
◆ Cracked grains break during milling
◆ Grain cracking can happen
◆ Spoilage through yellowing
◆ Development of odor or bad smells
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BABYAYESSA G.
GUTIERREZ
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
HARVESTING PROCESS
Cutting
Hauling Field Drying
Stacking/ Piling
Threshing
Cleaning
Bagging
Cutting in post-production means cutting the mature panicles and straw above the
ground. It is the first operation in the harvesting process. Proper cutting and placing of
the cut crop in the field minimizes shattering loss and prevents re-wetting of the grains
from water standing in the field.
Harvesting at the right time and moisture content gives maximum yield of quality rice
CUTTING METHOD
1. Manual method (by hand)
The rice crop is cut using sample hand tools:
Sickles cutting 15-25 cm above ground level, or hand
held knives to cut just below the panicle. The harvested
crop is sometimes bundled to improve handling and
transport. The manual system of harvesting is very
effective in lodged crop conditions, however it is labor
intensive. Manual harvesting requires 40 to 80 person-
hours per ha. It will take additional labor to collect the
harvested crop.
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Mechanical method (by machine)
Cutting can also be done mechanically by a reaper,
although the use of reapers is not wide-spread in Asia. In
some countries, reapers are used that are mounted on
the front of a tractor.
Most reapers lay the crops in a windrow, which allows for
easy pick up of the harvested crop.
A reaper with cutting-width of 1.5m can operate at the rate
of 2-4 ha per day. For proper operation of reapers, fields
need to be leveled and drained to reap crop that is lodged
(lying on the ground).
Important guidelines for cutting the crop:
⚫ Drain the field 7-10 days before expected harvest date, or when the upper grains in
most of the tillers are in the hard dough stage turning from green to yellow.
⚫ When laying the cut crop in the field make sure that the panicles with the grains stay
dry and are off the ground.
What can happen with the crop between the cutting process and the threshing process?
1. Field drying: the cut crop is left on the field to dry
2. Hauling: the crop is transported elsewhere, usually to the place where it will be
threshed
3. Stacking or piling: the crop is put onto stacks or piles until it can be threshed.
The problem with field drying and stacking
In many traditional harvesting systems farmers leave their harvested rice in the field for
a long time, because they wait for the thresher or because they want to pre-dry the paddy.
In this “field drying”, the rice plants are often stacked in piles with the panickles inside to
protect them from rain, birds and rats.
( stacking of harvested in the field)
Field drying should be avoided:
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Insides these piles, it gets very hot. This has some consequences:
⚫ Molds will grow quickly and infest the grains.
⚫ Discoloration of the grain can happen within the first day of the field drying
⚫ Also the grains that are already dry can absorb water again from the straw which is
still wet. This will make the grains crack, giving less head rice after milling.
Stacking or piling of the cut crops
The problem with hauling
If the crops needs to be transported for a long way before it can be threshed, there is a
risk of a high handling loss. This means that grains are lost during lifting, hauling,
stacking,pouring, and bagging of the crop. To minimize handling losses, it is important to
handle the crop with care when hauling.
THRESHING:
Threshing is part of the harvesting process. Threshing involves separating the grains
from the straw either by impact, friction or combing action.
Why is proper and timely threshing important?
⚫ Thresh properly and on time to prevent losses
⚫ Any delay between cutting and threshing causes rapid deterioration of the grains
especially during field drying or when the crop is stacked in the field. Improper
threshing can also cause high threshing and scattering losses.
THRESHING METHODS
1. Foot threshing or trampling: Use of barefeet or animals to thresh the crop which is
spread on the floor. In some regions animal have been by tractors.
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2. Beating against a threshing rack: The grains are separated from the straw by impact
when the crop is beaten against a slatted bamboo, wooden platform or any other hard
object such as steel oil drum.
3. Pedal thresher: holding the crop against a threshing drum driven by a foot crank
combs the grains from the straw. Because small straw chaff and foreign matter drops
with the grains, cleaning is needed.
4. Machine threshing: because of the high labor requirement of manual threshing,
mechanical threshers of different types and sizes are increasingly being used.
CLEANING THE GRAIN
Cleaning is one of the last operations of the harvesting process. Cleaning grain means
removing all the materials other than the grain. This could be sand, stones, straw, weeds
and so on. After cleaning, the grain is put in bags to get transported to the place of
drying(bagging).
Why is proper cleaning important?
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Grain cleaning after harvest is important as it removes unwanted materials from the grain.
Clean grain has higher value than grain that is contaminated with straws, chaff, weed
seeds, soil, rubbish, and other non-grain materials.
Grain cleaning will improve the ability of the grain to be safely stored, reduce unwanted
materials(dockage) for milling, and improve milling output and quality.
Dirty grain can attract certain insects or fungus that might damage the grain.
Cleaning Method:
1. Winnowing: Lighter materials such as unfilled grains, chaff, weed seeds, and straw
can be removed from the grain by using a blower, air fan, or by wind. Winnowing recovers
only the heavier grains.
2. Screenin/sifting: Smaller materials such as weed seeds, soil particles and stones can
be removed by sieving the rain through a smaller sized screen. Paddy cleaner with sieves
and fan for winnowing.
How to select seeds from the grain?
If your harvest, or part of the harvest, it is to be used as seed, additional care must be
taken during cleaning process.
Seed cleaning: Malformed, discolored, germinated, broken or moldy grains in seed lots
can severely impact seed quality, viability and vigor. Visually inspect the seeds prior to
storage and remove these from the seed lot.
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Seed grading: For good seed processing, seed grains should have uniform size and
weight. A variety of commercial equipment can be used to achieve uniformity in seed
size and shape. These include gravity tables, rotary screens, indented cylinders, and
length graders.
Seed lot purity: Maintain seed purity by preventing mixing with other varieties and
contamination with other species.
COMBINE HARVESTER
A “combine harvester” is a machine that combines several operations:
⚫ Cutting
⚫ Feeding into threshing mechanism
⚫ Threshing
⚫ Cleaning
⚫ Discharge of grain into bulk wagon or directly into bags
When labor shortage occur, harvesting is usually the first port production operation that
is mechanized. In India, China and Thailand the use of combine harvesters is rapidly
increasing.
The combine harvester
Combine harvesters for rice come in different sizes, usually with tracks as undercarriage
for increased mobility.
What are harvesting losses?
Harvesting losses are physical grain losses during harvesting. These losses can be
divided into various types, depending on the operation and the machinery used.
1. Losses during cutting crops:
⚫ Shattering loss: shedding of mature
⚫ Grains from the panicle caused by birds,
⚫ Wind, rats, and handling.
⚫ Lodging loss: plants with mature grains fall on the ground making thee grains
difficult to recover
⚫ Standing crop loss: standing plants with mature grains are left standing in the
field after harvesting.
2.Losses during threshing and cleaning:
⚫ Separation loss or blower loss: grains that are mixed with straw or chaff during
the cleaning operation.
⚫ Scatter loss: grains that are scattered on the ground during the threshing and
cleaning operation.
⚫ Threshing loss or un separated loss: mature grains that remain attached to the
panicle in the straw after completion of the threshing operation.
3. Losses during crop and grain handling:
⚫ Handling loss: mature grain lost during lifting, hauling,stacking, pouring and
bagging of crop.
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WAYS OF DRYING RICE GRAIN (PICTURES)
Paddy drying
Traditional grain drying
Rice grain rotary dryer Rice grain drying machine
RICE MILL (Picture)
Japanese rice milling/hulling Rice milling/polishing machine
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Rice milling machine
https://www.youtube.com/watch?v=J_mMS3EkHok guide from seed to harvesting
https://www.youtube.com/watch?v=psRdu1Uzw-M manual harvesting and threshing
https://www.youtube.com/watch?v=L5UlKRFpx2A mechanical thresher
POST-HARVEST OPERATIONS OF CORN
Corn (Zea mays) is the second most important crop in the
Philippines. Yellow corn accounts for about 70% of
livestock mixed feeds. Corn is also processed into high
value products,such as corn starch, corn oil, gluten ad
snacks foods. Fifty four percent (54%) of total corn
production from yellow corn, which comprises third of the
total corn area.
Knowing when to harvest
There are maturity indexes in corn that indicate the right time to pick those ears, grains
harvested when:
1. Harvest your corn when it reaches maturity period depending on the variety. Your best
reference will be the planting guide provided in each bag of Pioneer seeds or that from
your local Pioneer agronomists. When the husks and most of the leaves are dry, it also
tells that your crop is ready to be harvested.
2. One physiological indicator is the black layer that appears on the side opposite of the
embryo. You need to sample one ear and get grain samples from the middle portion.
3. Kernels on the cobs are nearly glazed or shiny and hard.
4. The moisture content (MC) is 35% or lower.
Methods of Harvesting
Mature corn can be harvested by:
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Manual method. Harvest corn either by cutting the
stalk at the base and hand picking the ears or by
picking the ears on standing plants. This method is
applicable for small-scale corn production.
Mechanical method. Harvest corn with a
mechanical corn harvester. This method is feasible
for large-scale commercial corn production.
Pick corn at the milk stage
The only way to really know if your sweet corn is ready for harvest is by pulling back part
of the husk and checking the kernels. If milk spurts out of a kernel of sweet corn when
you press it with your thumb, the corn is just right. If your fingernail punches into the
kernel too easily, the corn is a little green yet.
Field corn
Field corn can be left to dry on the stalked until late in the fall, harvested by hand, and
stored. When the stalk is dead and brown, walk down the rows and pull off the ears and
husking.
Husking corn
Husking is a skill you will develop husking pegs, once made from wood or bone, are still
available from some hardware stores and through the mail, and will help you strip the
husk from the ear. Once husked, the corn should be stored in a crib to dry completely.
Stalks left in the field should be disked under organic matter after shredding with a
shredder or even a rotary mower.
STEPS IN HUSKING CORN (MANUAL)
1. Set up an easy-to-clean workspace. Put a garbage can
by your side to catch the husks, also known as shucks. If
you have a lot of corn, spread out a blanket and make a
large pile of husks. When you’re done, you can pick up the
corners of the blanket, gather the husks and toss them in
your compost pile.Grasp the corn at the midpoint of the cob
with your non-dominant hand.
2. Uncover the ear’s tip. Grasp the corn on the
ear at the midpoint of the cob with your non-
dominant hand. Then grab the husks with your
dominant hand at the top of the ear where you
see silks (brown, hair like strands sticking out)
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3. Gather the tops and tassel in one hand. The
“tassel” is the bunched-up ends of all the silken
strand inside. Gather this as well as the tops of the
inner leaves n your dominant hand. Use your other
hand to clutch the ear by its bottom.
4. Peel off any remaining silk. Make sure all of the silk to have
been stripped away with their tassel. Inspect the
ear for any stragglers and peel them off one by
one.
HUSKING/DEHULLING
Husking of corn is the process of removing its
inner layers, leaving only the cob or seed rack of the corn.
Dehulling is the process of removing the hulls (or chaff) from the
beans and other seeds. This is sometime.
Bundling and shocking corn
Another method of harvesting corn by hand is cutting the whole stalk, not just the ears,
and arranging them in bundles, and the bundles into shocks. To do this, you must use a
corn knife and cut the stalks off with short downwards strokes, leaving about four inches
of the stalk in the ground.
Post Harvest Operations
Storing and using corn
Corn cribs
Harvesting and preservation: whole corn can be stored in any number of different
structures. Traditional corncribs were built at most four feet wide and out of wooden slats
to allow plenty of air to circulate through the drying corn. You might build one if you grow
enough corn, or perhaps you could buy a crib from a neighbor, dismantle it and
reassemble it on your property. New metal cribs can also be purchased, and you might
be able to build a crib from a snow fence. A few bushels of corn can be kept in steel
drums. These will be rat proofed if kept tightly covered, and both traditional slatted cribs
and metal ones can be rat proofed with hardware cloth. In any case, it is a good idea to
have a few farm cats living near the corncrib.
Shelling and grinding corn
Corn for table use as meal should be shelled and ground. You can feed the whole ear,
ground cob and all, to cows and steers, but chickens and pigs eat shelled, coarsely
ground kernels. A variety of shellers, hand-cranked and mechanical, are available, as
are motor-powered gristmills. Check farm sales for used once.
Shelling
Shelling is the process of separating the kernels from the cob. It is best done when the
moisture content is 18-20%. In this range, the kernels are already hard and tough to
resist damage or injury during shelling.
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Shell corn either manually or by using mechanical shellers. Mechanical shellers are
usually used for high-yielding varieties to reduce losses. This type of shellers is
practical to use for corn farms 4 ha or more.
Drying
Drying is the most critical postproduction operation. The moisture content of harvested
corn grains is still high. The excess moisture must be removed quickly before grain
deterioration sets in. Drying is an effective method of preserving grain quality.
Ideally, corn grains must be dried down to 14% moisture content to maintain grain
quality. Corn drying is done in two operations, regardless of the drying method
used. These are drying the cobs with or without husks and drying the shelled grain.
Determining Moisture Content
Determine moisture content of corn grains a moisture meter.
In the absence of a moisture meter, use the formula below:
MC = FW - DW x 100
where:
MC is the percent moisture content
FW is the weight just after harvest
DW is the weight after drying
Drying Methods
Field drying
Extend the harvesting schedule beyond the maturity date
to allow the corn ears to dry in the field. The moisture
content is reduced to about 25%.
This practice is common in areas where wet and dry
seasons are distinct. Schedule planting such that
harvesting will fall on the dry months.
Conventional sun drying
This is the most common method of drying corn ears and
shelled corn grains. It is considered cheap and practical
for small-scale production.
Dry dehusked corn ears, as well as shelled corn, by
spreading them evenly and thinly on concrete floors,
plastic or canvass sheets, mats, etc.
This method takes 1-3 days to dry the ears or grains,
depending on the initial moisture content and weather
conditions.
The acceptable moisture content is 18-20% for the husked
corn ears while shelled corn are dried down to about 14%.
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QUEZON NATIONAL AGRICULTURAL SCHOOL
Halayhay method
Bundle and hang corn ears, with their husks opened to
expose the kernels, on bamboo poles. This method is
commonly used for drying grains for seed purposes.
Drying by natural ventilation
This method is commonly used in areas of higher
elevation. Construct holding structures called corn cribs
and allow corn ears to dry by natural ventilation while in
storage.
The rate and uniformity of drying the corn ears in the crib
depend on the moisture content, relative humidity and wind
velocity in the area.
Drying usually takes a longer period. Grain deterioration,
sprouting and molding may occur even before drying is
completed.
Artificial or mechanical drying
The uncertainty of weather conditions, coupled with
increased production volume, make the sun drying
method ineffective especially during the wet
season. Use artificial or mechanical dryers as better
alternatives. These are more flexible, reliable and
allow faster drying.
An artificial dryer makes use of heated forced air for
quick drying of corn grains. Basically, it consists of a
holding bin. blower, burner and air ducts. Auxiliary
equipment, such as elevators and conveyors, are also
used for high-capacity units.
STORING SHELLED CORN
Storing shelled corn will keep it fresh, dry and free of parasites. Commercial farmers and
growers resort to be the best methods of storing corn so they can be sold. Storing shelled
corn carelessly will lead to mold and bacteria growth, thus reducing commerical feed
value. With a few pointers on corn storage, you can safely store your corn to prevent
spoilage.
Types of Corn Storage
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Corn crib
This structure is used for storing corn ears. Small corn
cribs may be used without a blower. A big corn crib is
usually provided with a blower to dry corn ears high in
moisture content. Big corn cribs when idle may also
double as farm machine storage.
Jute sacks and bags
Pack shelled corn grains in jute sacks or bags, with
a standard weight of 50 kg per bag. Pile the
sacks one on top of the other inside a warehouse
in such a manner that allows ample air movement
between individual sacks and between
rows. Provide spaces between piles for easy
access.
Bulk storage
For large commercial set-up, use steel bins or
concrete silos in storing corn grains. Bulk
storage systems are usually provided with
elevators, conveyors, aeration and fumigation
facilities.
Moisture Limits for Safe Storage
14% or less for shelled corn
15-16% for crib storage (reasonably safe for bin storage)
17-21% for ordinary crib storage
22-24% for ordinary crib storage, but only when ventilation is provided
https://www.youtube.com/watch?v=05w6EkvPmf8 best
management practices of corn
https://www.youtube.com/watch?v=Egw62XYjNbc Corn
processing machine
Implementing Post Harvest operations for Agricultural Crops.
Identifying machinery for harvesting of crops
Identifying post-harvest operations using pictures.
Tools, Machinery, and Equipment for Post-Harvest
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TOOLS, MACHINERY AND EQUIPMENT FOR
3 POST HARVEST
Harvesting and trimming tools - used in harvesting
and trimming activities.
Weighing scale - used in determining the weight of
harvested produce.
Harvesting containers and tools - used in handling
harvested fruits.
Harvesting carts - used for transporting and field
packing.
Washing and sorting equipment - used in cleaning
and classifying produce (tomato).
Packing materials - used in handling produce, to
protect it from damage/injury.
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Post-harvest equipment for Rice
Threshing machine
Milling/Polishing machine
Rice grain drying
Post-harvest equipment for Corn
Corn shelling machine
Corn husking machine
Activity No.2 Naming various types of tools and machinery for post-harvest
TOPIC 3: Matching type
OCCUPATIONAL HEALTH AND SAFETY HAZARDS AND RISKS
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HAZARD AND RISK DEFINITION
Hazard - is something that can cause harm / danger. Anything which might cause
injury, illness or death to anyone at workplace.
e.g. electricity, chemicals, working up a ladder, noise, a keyboard, a bully at work,
stress,radiation, etc.
Risk - is the measure of the probability and severity of an adverse effect caused by
hazards which can be high or low, that any hazard will actually cause harm to
somebody.
For example, working alone away from your office can be a hazard. The risk of
personal danger may be high. Electric cabling is a hazard. If it has snagged on a sharp
object, the exposed wiring places it in a 'high-risk' category.
EMERGENCY vs DISASTERS
Emergency - is a situation that something dangerous or serious, such as an
accident, that happens suddenly or unexpectedly and needs fast action in order to
avoid harmful results.
e.g. Earthquake, fire, floods, terrorist attacks, chemical spills, extreme heat waves,
pandemics, etc..
Disasters - a sudden event, such as an accident or a natural catastrophe, that
cause great damage or loss of life
Types of Disasters
Natural disaster - is a major adverse event resulting from natural processes of
the Earth.
Technological disaster- emergencies that form system or process failure.
Human disaster - emergencies that result from unrest or disasters caused by
individuals or group.
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NATURAL DISASTER TECHNOLOGICAL HUMAN EMERGENCY
Avalanche EMERGENCY
Biological Arson
Drought Aircraft crash Civil unrest
Structural collapse Economic
Dust / Sandstorm Business interruption Enemy attack
Earthquake General strike
Extreme Communication Hostage situation
Heat / Cold Dam / levee failure Mass hysteria
Fire Sabotage
Flood Explosion / fire Special events
Hurricane Extreme air pollution Terrorism
Tsunami
Landslide Financial collapse War
Mudslide Fuel / resource release Workplace
Power / utility failure Violence
Snow / ice / hail
Tornado Radiogical / nuclear
Accidents
Volcanic eruption Strikes
windstorm
Transportation accidents
Activity No.3 Identifying hazard using flash card
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UNIT 2 COORDINATE POST HARVEST WORK
OBJECTIVES At the end of this unit, you should be able to:
LESSON 1
Introduction 1. Identify environmental implications of post-harvest operations.
Topic 1: 2. Know the proper disposal and storage of farm waste.
POST HARVEST OPERATIONS AND THEIR ENVIRONMENTAL IMPLICATIONS
This learning outcome No 2. Coordinate Post-Harvest Work is one of the process of the of
Post-harvest operations which has a implications to our environment during post- harvest
activities. Environment plays an important role in regulating air and climate. Another
reason the environment is so important is because it is a source of natural beauty, it is
necessary in maintaining proper physical and mental health of those living things where
they constantly interact with and adapt themselves to conditions provided. There are
different interactions which takes place between animals, plants, soil, water, and other living
and non-living things within environment itself. In this lesson, correct storage and disposal
of farm waste are given importance to avoid detrimental environmental implications.
ENVIRONMENTAL IMPLICATIONS ASSOCIATED WITH THE IMPLEMENTATION OF
A POST-HARVEST PROGRAM
Detrimental environmental impacts may arise where post-harvest activities produce:
❖ Excess noise
❖ Dust or water run-off
❖ Disposal of unwanted or waste plant material that produces odor and attracts pest
❖ Risks infecting healthy crops, or on- and off-site ground water or soils that are
contaminated from the solids, debris, nutrients, chemicals and water run-off.
TASKS TO AVOID ENVIRONMENTAL IMPLICATIONS DURING POST HARVEST
OPERATIONS
Task may include:
❖ Disabling unused tools
❖ Equipment and machinery and storing neatly out of the way of post-harvest activities.
❖ Safely storing materials including chemicals on-site
❖ Using signage and safety barriers during and removing after post-harvest activities
are completed
❖ Cleaning
❖ Fumigating or sterilizing post-harvest equipment and storage facilities
Swiftly and efficiently removing and processing debris and waste from the wok area.
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ENVIRONMENTAL PROCEDURES RELATED TO THE IMPLEMENTATION OF A
POST HARVEST PROGRAM
Enterprise environmental procedures may include:
❖ Procedures for the disposal of out-of-standard produce, waste material such as
chemicals and hazardous substances used in post-harvest treatments, their
containers, plant debris, litter, processing and cleaning water run-off, and broken
components and packaging.
❖ Waste may be removed to designated areas for recycling, reuse, return to the
manufacturer or disposal.
Farm Environmental Procedures for Disposal
Disposal of Farm Wastes
If farm wastes, including deadstock, are managed inappropriately, they can cause
contamination of the premises, livestock, inputs and food. The accumulation of farm
waste can also provide habitats and food for pests.
Adequate and secured storage provided and
appropriate measures are taken of properly in
disposing of: General farm waste, deadstock as
well as pesticide waste
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This good agricultural practice applies to all farms.
Examples of general farm waste: All garbage and waste materials generated through
normal production processes, including vegetable culls, cracked eggs and vegetable and
barn wash water.
Examples of pesticide waste: Unwanted pesticides and/or containers.
Examples of deadstock: It covers all on-farm livestock mortalities.
How to Do it?
General Farm Waste
Storage
• Locate farm waste storage areas away from food handling, input storage and
livestock housing areas to prevent cross-contamination and avoid attracting pests.
• Make sure farm waste storage areas and containers are adequate for the amount
of waste generated between disposal times.
• Clean farm waste storage areas often enough to avoid creating conditions that can
cause cross-contamination or attract pests.
• Where possible, use containers with lids for the storage of farm waste until
removal.
Disposal
• Remove farm waste often enough and in a manner to prevent cross-contamination
and avoid attracting pests.
• Dispose of all materials according to municipal by-laws and provincial regulations.
• If farm waste can be used by other sectors, store and ship them so as not to pose
a food safety hazard. Unless properly sanitized, vehicles used for transporting
farm waste should not be used to transport food products and farm inputs.
Note: Crops grown on-farm can be fed to livestock housed on the same farm. Follow
pesticide label instructions regarding grazing and feeding crops to livestock.
Used Pesticide Containers
Storage
Triple-rinse all empty pesticide containers by following these steps:
1. Fill empty containers with water to a minimum of one-tenth of the container size.
2. Rinse by recapping the container and shaking or rolling.
3. Empty pesticide container contents into sprayer tank.
4. Repeat steps 1 to 3 two times.
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Activity 2 Do not reuse pesticide containers for storage of other items.
Disposal
Take rinsed containers to a pesticide container collection site for recycling.
There are four options to dispose of unwanted pesticides:
1. Return unopened pesticide container to the dealer before winter.
2. Apply pesticide to another crop specified on the label.
3. Pay a Hazardous Waste Disposal Company to dispose of the pesticide.
4. Participate in the BC Pesticide Return. Occasionally, the government, pesticide
industry and BC Agricultural Council coordinate special unwanted pesticide
collection programs. Visit BCMAL web site for details on next BC Pesticide
Return.
Deadstock
Storage
Remove, compost or bury all regulated dead animals according to provincial regulations.
Locate deadstock burial pit and composting site away from:
• Animal housing,
• Fruit or vegetable production areas,
• Areas of high livestock or human traffic, and
• Any sources of water.
• Protect all stored deadstock from other livestock, poultry and predators and away
from public view.
Disposal
Choose a method of regulated dead animal disposal that is currently approved in B.C.
These include:
• Pick up by a provincially licensed Deadstock Pick-Up Service;
• Composting at least 15 m from any watercourse and 30 m from any source of
water used for domestic purposes;
• Burial at least 30 m from any source of water used for domestic purposes and pits
constructed to prevent pollution
Quiz.
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UNIT 3 IMPLEMENT POST HARVEST TREATMENT
At the end of this unit, you should be able to:
OBJECTIVES: 1. Familiarize with the grading and labeling procedures.
2. Know the grading and sorting based on standards procedure
LESSON 1. 3.Identify appropriate treatment for a particular agricultural crops.
Introduction
SORTING AND GRADING OF HARVEST PRODUCE
This lesson discusses Sorting and Grading of harvest produce. The purpose
of sorting is grading fruit according to parameters such as dimensions (diameter, length
hand shape), thus defining sorting classes for the many varieties of fruit and
vegetables. Fresh fruit and vegetables are then examined by graders
and sorting systems according to external (colour, skin defects, etc.). Moreover this
topic you will learn various post-harvest treatments for harvested produce also handling
techniques of farm work and industry.
Topic 1 Sorting and Grading of Produce
Definition of terms:
“blemish” means any superficial disfigurement of the skin that is not likely to affect
the keeping quality or intended use of the produce, and includes frost injury,
slight hail damage, chemical burns and healed injury resulting from insect
damage, scratches and rubs, but does not include heat damage or freezing
injury;
“clean” means visibly free from any dirt, dust, chemical residue or other foreign
matter
“defect” means any abnormal development of shape, color or condition that detracts
from the quality, general appearance or presentation of the fruit or vegetable.
“intact” means practically free from any mutilation or injury spoiling the fruit or
vegetable.
“mature” means, in the case of fruit, having reached the stage of development that
will ensure proper completion of the ripening process and, in the case of
vegetables, fully developed but not running to seed;
“processing” means any operation that subjects the fruit or vegetables to thermal
processing (not including cold storage) or juicing or that converts the fruit or
vegetable into a fruit or vegetable product;
“sound” means not over-ripe, soft or wilted, and free from rot, excessive bruising and
physical injury, internal or external, that is likely to affect the keeping quality
of the fruit or vegetable; and
“well-filled” means that the package is filled to the extent that the produce, after
settling, cannot move within the package during normal handling.
“soft rot” means any soft or wet decay.
“Damage” means any defect which materially detracts from the appearance of the
edible or shipping quality of the commodity
“Seedstems” means those head with seed stalks showing, or in which are formation
of seed stalks has plainly begun.
“Puffy” means that head is very light in weight in comparison to size, or that fairly
large air spaces are present in the central portion, or that the head yield
readily to moderate pressure.
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“Firm” means that the head is closely formed and does not yield readily to pressure
“Fairly firm” means that the inner structure of the head is fairly compact and may yield
slightly to moderate pressure
Grading - process of classifying the produce
into groups according to a set criteria of quality
and size recognized or accepted by the
industry.
Grades: by names of the groups to which the
produce are classified.
Example: Extra class, class 1. class 2
Extra Class: (highest quality) extra class is a superior quality poses the shapes and
color of the variety and without internal defect likely to affect the inherent texture and
flavor.
Class I: (good quality) almost having a same quality is like the Extra Class except that
a 10% tolerance is allowed. Individual fruit is allowed a slight defect in shape, color
and minor skin defect which do not affect the general appearance for keeping
qualities.
Class II: (reasonably good quality) this class product may exhibit some external or
internal defects provided they are fit for consumption while fresh. This class is the best
fitted for local or short distance market. This category will satisfy the needs of customers
who are not too demanding and for whom price is more important than quality.
Standardization- process of formulating and issuing grade standards
Grade standard - set of criteria and specifications of quality determining the grades
Inspection - process of measuring, examining and testing samples
Benefits of Grading
✓ Consumers assurance of quality
✓ Farmers sound basis for pricing
✓ Cooperatives fairness in the sale of pooled produce
✓ Processors eliminates sorting
✓ Trucker-buyer lesser damage
✓ General public makes price information meaningful
Quality Criteria in Standards
✓ Appearance
Uniformity of variety
Cleanliness
Shape
Wholeness
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Stage of maturity and ripeness
✓
Texture
Firmness
Solidity
Turgidity
Smoothness
Toughness
Damage or Defect Thrip Borer Sunscald
Feathering
Safety and
wholesomeness
Clean and free from contaminants (chemical, physical and microbial)
Condition for successful Grading
➢ A significant proportion of the produce should fall into higher grades
➢ The standard should be acceptable, understandable and appropriate
➢ There should be trained, licensed inspector
➢ Post harvest systems should be improved
➢ Appropriate conditions in the grading area (lighting, work breaks)
➢ Familiarization with standards; use grading aid.
Grading aid and Equipment
For fresh marketing, the known methods of grading of fruits and vegetables are manual
grading, or machine grading.
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Mango grading
machine
Tomato sizing rings Grading machine Utilizes Grading machine
and color chart grade
standards in classifying commodities.
Advantages of Grading:
➢ The graded produce fetch better price in the market.
➢ Grading helps to develop greater confidence between buyers and growers.
➢ Increase the marketing efficiency by facilitating buying and selling a produce
without personal selection.
➢ Heavy marketing cost in packing and transportation can be avoided by
grading.
➢ Increasing distributors’ profits.
➢ Increasing producers’ profits.
➢ Grading improves product uniformity within a particular grade and serves as
the basis for price.
Fruits and Vegetables Sorting Line General features LINE
FEEDING
MANUAL
SORTING
WASHING
DRYING
WAXING
TREATMENT
GRADING
SORTING
MANUAL
SORTING
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How to grade
1. Familiarize yourself with the standards know the defects and what characteristics
each quality and size classification.
2. Hold as much commodity per hand as possible in order to inspect effectively.
Conveyors help. If tolerance is on weight basis, discard large-sized culls first.
Sizing aids also help.
3. Have sufficient light in the packing house. When color is a factor in sorting and
artificial light is needed, have light of a quality approaching daylight.
4. Have work breaks to maintain efficiently.
Where to grade
Where possible, commodities should be pre-sorted in the field as this will reduce
transport cost of what might otherwise be rejected later, and reduce labor for repacking
the good produce. Grading can be done in the packinghouse.
Sorting - is the process of classifying
produce into groups designated by the
person classifying it according to
whatever criteria he/she may desire.
(e.g.) sorting the diseased and healthy
fruit.
Advantages of sorting:
➢ Avoid/minimize spread of disease or premature ripening
➢ Reduce packaging and transport
➢ Minimize handling
Sorting Procedures of Grains Crops
Importance of Cleaning
Grain cleaning after harvest is important as it removes unwanted materials from the
grain. Clean grain has a higher value than grain that is contaminated with straws, chaffs
and weed seeds, soil, rubbish, and other non-grain materials. Grain cleaning wil
improve the drying, the storability of grain, reduce dockage at time of milling, and
improve milling output and quality. Seed cleaning will reduce damage by disease, and
improve yields. Following are some general guidelines for cleaning grain and seed.
Cleaning machine
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Malformed, discolored, germinated, broken or moldy grains in seeds lots can severely
impact seed quality, viability and vigor. Visually inspect the seed prior to storage and
consider removing these grains from the seed lot.
Seed cleaning
A seed cleaner uses a combination of winnowing with a fan to remove lighter particles
( e.g. empty grains) and sifting with sieves on an oscillating screen to remove particles
that are smaller ( e.g. weed seeds) and larger particles (e.g. straw).
Grain cleaning machine
Cleaning methods
Winnowing
Lighter materials such as unfilled grains, chaff, weed seeds, and straw can be removed
by from the grain by using a blower, air fan, or by wind. Winnowing recover only the
heavier grains but other heavy particles like heavier weed seeds, off types, stones and
dirt might still be included in the rice.
Electric winnowing Manual winnowing
Guidelines for good winnowing methods/recommended practices
⚫ place grain on a winnowing tray
⚫ Place a net or mat on the ground
⚫ Tilt the tray against the wind
⚫ Pour grain slows at a height of about 1 m
⚫ Wind will separate light from heavy grains
⚫ Recover only heavy grains
⚫ Repeat the procedure if needed
⚫ Use a fan or blower if there is not sufficient wind
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Winnowing removes only light, chaffy materials
Screening/sifting
Smaller materials such as weed seeds, soil particles and stones can be removed by
sieving the grain through a smaller sized screen (1.4 mm or less sieve opening)
Grain cleaner machine Manual winnowing
Seed grading
For commercial processing, seed grains should have uniform size and weight. A variety
of commercial equipment can be used to achieve uniformity in seed size and shape.
These include gravity tables, rotary screens, indented cylinders, and length graders.
Seed purity
Maintain seed purity by preventing mixing with other varieties, and contamination with
other species.
Activity https://www.youtube.com/watch?v=nuYYI0DLgkA manual winnowing
https://www.youtube.com/watch?v=6njjXvCdQq0 machine winnowing
Guessing action
Interactive activity using H5P- FLASH CARD
Identifying Different Post Harvest Equipment (PICTURE)
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UNIT 4: IMPLEMENT HAZARDOUS WASTE DISPOSAL GUIDELINES
At the end of this unit, you should be able to:
OBJECTIVES: 1. Implement the proper waste collection and disposal.
2. Monitor and record waste collection and disposal.
3. Perform proper collection and disposal of waste in farm production.
Lesson 1: GUIDELINES ON PROPER WASTE COLLECTION AND DISPOSAL
INTRODUCTION: In this topic you will learn the proper waste collection and disposal of farm waste.
Topic 1: Furthermore, you will learn the guidelines of disposing waste fertilizer, feed and crop
residues. Proper disposal of the different types of waste is an important as aspect of
farm operation which complies the environmental protection laws and protects your farm
from being contaminated.
Proper waste collection and disposal
Some terms we need to know:
Refuse:
Solid or semisolid waste matter produces in the normal course of human activities.
Generated from street sweeping, markets, stable, litter, industrial refuse, commercial
refuse, etc.
Rubbish:
Solid wastes originating in houses, commercial establishments, industries, excluding
garbage and ash.
Garbage:
Animal & vegetable waste resulting from the handling, storage, sale, preparation,
cooking and serving food.
Ash:
Residue from burning of wood, coal, charcoal and other combustible materials used for
cooking and heating purposes in house, industries etc.
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Page 34 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Requirements for Farm Waste Disposal
Solid Wastes
➢ The term “solid waste” includes;
⚫ garbage( food waste),
⚫ rubbish (paper, plastics, wood,
metal, throw-away containers,
glass)
⚫ Demolition products ( bricks,
mansory, pipes) and
⚫ Sewage treatment residue ( sludge
solids from the coarse screening of
domestic sewage)
⚫ Dead animals, manure
⚫ And others discarded material.
➢ It should not contain night soil.
➢ The output daily waste depends upon the dietary habits, life styles, living
standards and the degree of urbanization and industrialization (0.25 TO 2.5 kg
Daily).
➢ Solid waste, if allowed to accumulate, is a health hazard because;
a. It decomposes and favors fly breeding
b. Attracts rodents and vermin
c. The pathogens which may be present in the solid waste may be conveyed
back to man’s food through flies and dust.
d. There is a possibility of water and soil pollution
Therefore, in all civilized countries, there is an efficient system for its periodic
collection, removal and final disposal without risk to health.
Collection
Waste material such as chemicals and hazardous substances used in post- harvest
treatments, their containers, plant debris, litter, processing and cleaning water run-off,
and broken components and packaging.
1. Waste may be removed to designated areas for recycling, reuse, return to
manufacturer or disposal
There are many opportunities for farmers to make financial savings and help the
environment through efficient use of resources and improved waste management
waste minimization ( the reduction of waste at source) should be fundamental to
decisions on farm waste management and can reduce the risk of pollution from the
agricultural activities. A framework for cost-effective waste management, in order of
priority, is set out as follows:
⚫ Avoid
⚫ Reduce
⚫ Reuse
⚫ Recycle
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
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Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
⚫ Large quantities of waste materials are generated by modern farming
practices and their reuse, recycling, and disposal should be carefully planned
to avoid or minimize the risk of causing environmental pollution.
⚫ Where possible the purchase of materials used in farming operations should
be restricted to those which can be reused/recycled after their initial used.
Such materials include.
⚫ Packaging and containers
⚫ Plastic covers and rubber tires and sheeting used in crop storage: and
⚫ Worn out and used materials utilized in the servicing of agricultural machinery,
e.g. oils,
⚫ Don’t hesitate to get involved in any local recycling initiatives operated by
machinery rings or other groups.
⚫ When selecting materials or products, give preference to those which are
biodegradable and which can be reused on the farm or disposed of either by a
safe on-farm method or recycled through a waste disposal authority or
contractor.
⚫ Follow “the 4 point plan” can help minimize the value of manures and slurries
produced on farms and will reduce the loss of nutrients from land.
⚫ Do not dispose of scrap metal, plastic or other rubbish on farmland or farm tips
unless a permit from DENR has obtained.
⚫ Residues from the plastics and tyres in particular will contaminate the ground
and cause pollution of groundwater and watersources.
⚫ Burning them at low temperatures typical of a bonfire or open drum will allow
toxic compounds to escape into the atmosphere. Licensed waste disposers
should preferably be employed in all cases.
⚫ Wastes substances or materials which the holder discards, intends to discards,
or is required to discard. Some wastes have a hazardous properties ( e.g.
waste oil and asbestos cement sheeting) - these are called special wastes.
⚫ Special wastes are subject to additional controls to reflect the higher risk
associated with their handling, treatment and disposal. DENR should be the
first point of contact for queries about the regulations that apply to the storage,
treatment or disposal waste.
⚫ Anyone who imports, produces, carriers, keeps, treats or disposes of controlled
waste or as a broker has to control of such waste, has a legal duty of care to
ensure that:
⚫ They do not cause pollution of the environment or harm to human health;
⚫ They prevent the escape of waste from their control or that of any other;
⚫ Waste are only passed onto persons who are authorized to accept them and;
⚫ A written description of the waste ( a transfer note) accompanies the handover
of the waste to any third party to enable them to comply with the duty of care
and take any such precautions that are necessary to ensure continued
compliance with the duty of care.
◼ It is important to ensure that a person is authorized to accept waste.
◼ Persons who accept wastes for storage, treatment or disposal will either
require an appropriate environmental permit or may qualify in certain
circumstances for an exemption from permitting.
◼ In terms of transportation of waste, and with few exceptions, only registered
waste carriers are authorized to transport waste.
E-Learning for AGRICULRURAL CROP Date Developed:
MAY 5, 2020
PRODUCTION NC III Version No. 1
Module Title: Developed by: Page 36 of 47
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
◼ However, those who transport only agricultural, mine or quarry wastes do not
have to be registered waste carriers.
Packaging
◼ Use packaging which is biodegradable or can be returned to the supplier for
reuse. Where possible, minimize packaging by using bulk delivery and
reusable packaging
◼ Containers for agricultural chemicals and other persistent toxic or harmful
substances should not be put to an alternative use. Guidance on the disposal
of use pesticide containers is provided in the Code of Practice for the Safe
Use of Pesticides on Farms and Holdings.
Plastic materials
◼ Where possible, reuse or recycle plastic materials on the farm as this will help
to reduce the quantity of waste which has to be disposed off.
◼ Care in the handling and use of plastics will increase its potential for reuse and
or / recycling and its useful life expectancy.
◼ Where plastic materials is not reusable for its original purpose, all
opportunities should be sought to reuse or recycle it for other applications.
◼ Materials to be recycled should be as clean as possible and free from soil.
Different types of material should be kept separately, and the material stored
in a safe place ready for collection.
◼ Many plastic crop covers are biodegradable but do not degrade sufficiently
well to avoid a little problem.
◼ Be aware that windblown plastic can accumulate in hedges and on riverbanks,
which is unsightly and potentially harmful.
Waste oil
◼ Waste lubrication and hydraulic oils are produced in significant quantities from
the servicing of agricultural machinery
◼ Where waste oil cannot be used on the farm, for example to fuel a heater, it
should not be taken to a suitable licensed disposal point.
◼ Waste oil must never dispose to soil away or other farm waste system.
◼ The use of waste oil for the purposes of starting bonfires should be avoided.
◼ The drainage system from the vehicle wash areas should be provided with a
suitable oil interceptor which will require cleaning at regular intervals. The
drainage should discourage into a collection tank.
Scrap
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 37 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
Activity TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Dumping causes potential environmental hazards which can also pose a threat to
human and animal welfare. Dumped materials can attract vermin and are unsightly.
Waste fertilizer, feed and crop residues
◼ Purchased fertilizer can account for up to 60% of variable costs in crop
production. Considerable savings can be made by reducing storage losses
from damp or split bags, improved spread ability by spreader calibration of
feeder systems can considerably reduce feed waste whilst reformulation of
rations can improve efficiency.
◼ Crop losses at harvest, grading and storage range between 5 and 25% of total
production. Improvements in harvesting, storage, marketing and recycling of
crop residues can result in significant cost savings.
◼ Close attention to vermin control will also reduce crop losses and minimize
risks to human and animal health.
Efficient water use
✓ It is important to minimize losses from leakage, contamination or misuse of
water. Water use should be monitored carefully and opportunities for more
efficient use considered as well as reducing the volume of main abstracted
water used.
✓ Irrigation is a high consumer of clean water in dry seasons. Ponds for the
retention of rainfall should be considered on these farms.
✓ Optimize use of irrigation water by monitoring weather forecasts, soil moisture
deficits and crop growth stage using irrigation scheduling
✓ Clean water from roofs should be kept separate from dirty yard water and may
be used from irrigation and washing down. By doing so you will also be
reducing the volume of slurry to be collected and applied to land.
✓ Use water gravity-fed from adjacent watercourses and inhouse bite-type or
nipple drinkers if practicable.
✓ Protect pipes from freezing and fracturing resulting in leakage and
unnecessary losses.
Energy use
➢ If appropriate consider the installation of low-energy lamps, smaller fluorescent
tubes, thermostats and insulation. Potential energy saving is in the order of 10%.
➢ Independent lighting systems for sections of large buildings and reminder notices
to switch-off lights and equipment are low-cost solutions.
➢ In new buildings, investment in efficient heating / cooling and ventilation system
will result in a large on-going reduction in energy use.
Spent rodenticide or other pesticide baits
❖ Disposal of spent rodenticide or other pesticide baits and carcasses should be
in accordance with the requirements specified on the product label.
Applying proper method of waste disposal (picture)
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 38 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
UNIT 5 IMPLEMENT PACKAGING REQUIREMENTS OF PRODUCE
At the end of this unit, you should be able to:
OBJECTIVE 1. Explain the importance of proper packaging in prolonging the shelf life of fruits and
S vegetables
2. Know the proper packaging materials for fruits and vegetables.
LESSON 1 3. Identify different types of packaging materials
4. Explain the different practices in packing house handling and
INTRODUCT 5. Explain various pre-storage treatments for fresh fruits and vegetables
ION
Packaging requirements of agronomic crops
TOPIC 1
In this lesson Packaging requirements of agronomic crops, you will learn the importance
of packaging of agronomic crops. Packaging agricultural products is important in a long
journey of your produce. Packaging techniques and materials contribute significant cost
and quality of the produce. In this lesson, you will learn important points to consider when
packaging agricultural products.
Implementing Packaging Requirements of Produce
Packaging - is the technology or process that ensures adequate protection and safe
delivery of a produce from the producer to the consumer. The package is the structure
designed to contain a produce. The act of putting commodities in a package is packing.
Packing and packaging materials contribute a significant cost to the produce industry.It is
important that packers, shippers, buyers and consumers have a clear understanding of
the wide range of packaging options available.
Packaging with plastic
trays and clamshels
Packaging with
compostable net
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 39 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Functions of packaging
➢ Contains a convenient size or amount of a produce - a package assembles the
produce into convenient units for easy handling. For this purpose, the package should
suit the requirements of the produce. Thus, small-sized commodities require bags that
are tightly woven or crates with small spaces between slats. Larger commodities
require strong containers. This is the only function of packages that is considered when
delicate commodities are packed in flexible packages.
➢ Protects produce in transit from physical damage which affects external and internal
appearance.
Displays the produce and promotes its sale in self-service stores and identify the produce,
satisfying everyone from grower to consumer.
Packaging points:
➢ Recyclability/ Biodegradability
➢ Variety
➢ Sales appeal
➢ Shelf life
Factors to consider in packaging
◼ Nature of produce
➢ Storage life
➢ Resilience of produce to damage
➢ Shape
➢ Size
◼ Market requirements
➢ Weight of produce preferred in unit trading and handling
➢ Approximate value of contents
➢ Grade
◼ Other post-harvest operations
➢ Need for cold storage
➢ Produce condition when packed ( wet or dry, hot or cold )
➢ Transport
1. Transport vehicle
2. Market radius and transport
3. Weather condition during transport
◼ A viability and cost of packaging materials
Techniques in manual packing
Manual packing could either be place packing or volume-filling. Commodities are
placed or packed when placed individually inside the container. They are volume-filled
when they are poured into the container. Other terms synonymous with volume filling are
jumble packing and tight filling. When packing is done by vibrating the fruit vegetables, the
appropriate term is vibration filling. Regardless of the method, observe the following:
1. Immobilize the commodity as much as possible. In order to immobilize the commodity:
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 40 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
a. It is necessary that commodities are of uniform sizes to minimize spaces within
the pack.
b. If jumble packed, shake 1-3 times during packing to allow the fruits to settle into all
spaces in the pack. Traditional practice of overfilling to give allowance to, for the settling
down of commodities usually results in plenty of damage.
c. Use molded tray packs or internal dividers called cell packs for pressure-sensitive
high-quality fruits in cartons. Molded trays are made of pulp or plastic with depressions
fitting the shape of the fruits. Corrugated is placed between layers to reduce damage
further. On the other hand, cell packs are individual cells inside a carton formed by
fiberboard dividers.
2. Fill only to capacity of container. Do not overfill. Overfilling forces the produce to support
the load of the package on top of it.
3. Gently handle packed commodities, even if the package is strong enough to protect the
commodity. Package handled roughly during packing will rapidly deteriorate the produce
in container.
4. Pack in a cool place - if packing house is not mechanically cooled, have adequate
ventilation. Use of evaporative cooling techniques in the packinghouse would minimize
deterioration.
5. Containers should be clean - when containers are reused, they should be thoroughly
washed, preferably with sodium or calcium hypochlorite to minimize risk of infection of the
commodities
6. If place packed, position commodities in such a way to minimize damage. Fruits
harvested with the stems on should be packed in such a way that the stems do not puncture
adjacent fruits. Stems may also result in cuts. Papayas and mangoes should be placed on
theirs bases with tips pointing up. Pineapples a position in a crown to crown, base to base
arrangement.
7. Pack fruits of only one state of maturity or degree of ripeness on order to prevent faster
ripening of unripe ones.
Improving Package Performance During Tips
1. Baskets
a. Use of liners and cushioning materials - liners are materials placed on the sides
or bottom of the containers to protect the produce from injury. Cushioning materials are
those placed at the bottom or in-between fruits it also for added protection against injury.
It is sometimes called padding. Materials used for cushioning are leaves ( usually banana
leaves )
b. Use of ventilation tubes - woven bamboo tubes about 10 cm in diameter are
inserted vertically in the middle of the bamboo baskets and the commodity is then poured
into the baskets. This practice allows greater diffusion of air into the baskets and dissipation
of the heat coming from the commodity. When the roads are rough and the containers are
transferred several times, the ventilation tubes may cause abrasion of the strips of bamboo.
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 41 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
2. Sacks
a. Newspaper in between net bags of potatoes
for transport over rough roads. The polypropylene threads are sharp and the
newspaper cushion minimizes injury.
Sacks for potato Sacks for rice
3. Wooden crates
Use steel straps crates for long distance travels strengthen the crates.
Wooden Pallets Pallets Bins
Prepacking - packaging of commodities in small units preferred by ultimate consumers;
Also called consumer packaging or retail packaging. It facilitates sales in self-service
stores. It is usually done in a store before display; sometimes in the farm if transport will
not result in undue deterioration.
a. Use of paper dividers in between layers of commodities like cauliflower are
practiced in Indonesia, mango in the Philippines to minimize abrasion.
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 42 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Activity b. Use of horizontal dividers or platforms in trucks for a lot of commodities. The
TOPIC 2 dividers are made of wooden planks 10-15 cm wide spaced 5-15 cm apart and extending
from one side of the truck to other. A small piece of wood nailed to each end of the plank
at right angles enables the planks to be literally anchored to railings at the side of the
truck.
For transport, consumer packs are packed in bigger containers usually fiberboard
cartons. Such containers are called master cartons.
Simulation of Packing of items
TYPES OF PACKAGING MATERIALS
Packaging Materials
The following are among the more important general requirements and functions of food
packaging materials/ containers:
✓ They must be non-toxic and compatible with specific foods.
✓ Sanitary protection
✓ Moisture and fat protection
✓ Gas and odor protection
✓ Light protection
✓ Resistance to impact
✓ Transparency
✓ Tamper proofness
✓ Easy of opening
✓ Reseal features
✓ Ese of disposal
✓ Size, shape, weight limitations
✓ Appearance, printability
✓ Low cost
The function of Packaging
The assemble the produce into convenient units for handling
A properly designed produce container should contain, protect, and identify the produce,
satisfying everyone from grower to consumer.
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 43 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Kinds of and shipping packages
Field and shipping packages can be flexible, semi-rigid or rigid. Flexible packages
are useful for hard or bulky commodities. They are not suited for soft commodities. Bags
and sacks belong to this category. Sack is a term synonymously used with bag.
Traditional usage has associated materials with specific word lie jute sacks or mesh
bags.
The protective capacity of semi-rigid to rigid containers mainly depends on the rigidity of
the package.
1. Burlap or gunny sack - burlap is a coarse cloth
made of jute ( also termed hessian), flax or hemp. A
burlap sack is easy to handle and has good
ventilation. It could be coarse or fine-meshed. It is
suitable for potatoes for short trips since it admit air,
can absorb moisture and, for ware potatoes, blocks
most of the light which prevents greening. Its
disadvantages; difficulty of inspection and it
provides little protection.
2. Mesh or net bag - this is non-rigid container of
fibrous material and characterized by an open
weave. It is usually made of polypropylene
filaments. It is often called by the color of the bag
as red or orange bags.
Polyethylene bags - commonly used as shipping
containers in the highlands where it is relatively cold.
Commodities can be transported at night in
polyethylene bags from the highlands to a distant
market, arriving in the early morning when it is still
cool. Since the bags do not provide protection from
mechanical damage, they should be piled only to a
height where no compression damage occurs and
they must carefully loaded and unloaded. 5-10 kg
capacity bags are usually used.
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 44 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
3. Palm leaf bags - commonly used for field
collection or for shipping small volumes of
commodities to nearby
4. Baskets - baskets are flexible or rigid containers
woven from bamboo or rattan strips. They are either
semi-arid or arid depending on material used and
design. Basket splits from the outer rind of bamboo
are usually rigid. The loosely woven types are usually
less rigid than the tightly woven one.
Advantages:
a. Cheap and easily available
b. Light - easy to handle
c. Provides good ventilation - sides are sloping which allow for good ventilation
when stacked, aside from the fact that weave allows ventilation.
d. Those with sloping sides are nestable.
Disadvantage:
Loss of produce value could be high since most designs get deformed easily: sides and
bottom are usually rough or loss or sharp: may be too large, hence to heavy; may be to
deep so compression may occur; and button may not be stable. Round baskets do not
utilize space to well and increase freight and storage charges.
7. Wooden crates - is a container made of wood for storage or
as a shipping container. Wooden crates have been used from
several years for storage needs it is a best way to give
protection for the objects that are being stored as these boxes
can’t easily be damaged or broken.
Wooden boxes are often used for heavy duty packaging when;
➢ High strength is needed for heavy and difficult loads
➢ Long term warehousing may be needed
➢ Large size ir required
➢ Rigidity and stacking strength is critical
Advantages:
a. Wood is a long-lasting natural product with great design variety, especially where
shaping and choice of surface are concerned.
b. Wooden crated is renewable, resource-friendly raw materials that behaves completely
CO2 neutrally in the value-added chain and can be easily disposed of.
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 45 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
Activity TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
Disadvantages:
a. Manufacturing of wooden crates puts a extra claim on the natural forest resources.
b. The material may be too hard or rough for produce like soft fruits and therefore liners
of a soft material may be needed.
c. Untreated wood can easily become contaminated with fungi and bacteria.
8. Cartons - a carton is a box made of cardboard,
paperboard, or fiberboard those are made of paper sheets
of varying number so that they vary in thickness, with
fiberboard as the thickest and cardboard, the thinnest.
Advantages:
a. Light - reduces freight cost if basis is by weight, has
smooth wall give adequate protection if waterproofed and
sufficient thickness is used. Cartons are waterproofed by
waxing them during manufactured.
b. Attractive - presentable and printable
Disadvantages:
a. Expensive - more costly than bamboo basket and wooden crates but cheaper than
plastic crates. In Malaysia cartons are cheaper than wooden crates. Cartons are usually
one trip packages.
b. Damp environment or rain is unsuitable for ordinary cartons
9. Plastic crates - are used for storage of various
goods and for shipping from one location to
another. The goods are positioned in a crate, with
or without cover, and set or stacked onto a pallet
loaded onto a transportation vehicle such as truck
or train car and shipped to its destination.
Advantages:
A. Very rigid, hence provides excellent protection from
physical damage.
B. Provides good ventilation
C. Easy to clean and disinfect
D. Durable
E. Easy to stack
Disadvantages:
A. Most designs are very expensive high initial outlay
B. Returnable crates need an effective mechanisms for return
Make a model package constructions
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
PRODUCTION NC III MAY 5, 2020
Page 46 of 47
Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
QUEZON NATIONAL AGRICULTURAL SCHOOL
REFERENCES:
Equipment for Tilling and Cultivating
https://foodsystems.wsu.edu/ecological-soil-management/equipment-for-tilling-and-cultivating-2/
Post harvest Operations
http://questromtech.wixsite.com/juanmagsasaka/single-post/2015/12/26/Corn-Production-Harvesting-and-
hazard and risks
https://worksmart.org.uk/health-advice/health-and-safety/hazards-and-risks/what-difference-between-hazard-and-
risk#
Learning Modules
https://www.pinoyrice.com/resources/learning-modules/
Disposal and storage of farm waste.
https://www2.gov.bc.ca/gov/content/industry/agriculture-seafood/food-safety/good-agricultural-practices/6-4-storage-
disposal-of-farm-wastes
Agricultural Biotechnology Program
http://bu.edu.eg/portal/uploads/Agriculture/Agronomy/318/crs-13531/Crop%20production-1.pdf
Planting Calendar for the Philippines
https://duckduckbro.com/2018/07/planting-calendar-for-the-philippines/
E-Learning for AGRICULRURAL CROP Date Developed: Version No. 1
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Module Title: Developed by:
IMPLEMENTING POST-HARVEST BABYAYESSA G.
GUTIERREZ
PROGRAM
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