Agriculture and Agribusiness

Post Harvest Handling and Storage Loss Reduction

A substantial share of what is grown in this region never reaches a consumer, and the losses accumulate in ordinary places: a delayed collection, a store that was not dry, a bag stacked against a wall. This course targets those places. Delegates work through the physiology of harvested crops and why respiration, transpiration and ethylene determine how long a product lasts. Harvest timing and handling damage are covered, since bruising invisible on the day becomes rot in the store. Drying is addressed in detail for grains and legumes, including moisture targets, drying methods and the equilibrium that decides whether a store is safe. Storage structures, stacking, ventilation and monitoring follow. Pest and rodent control are covered, including fumigation and its safe use. Cooling and controlled atmosphere are addressed for perishables. Loss measurement is treated properly. The course closes on aggregation, on aflatoxin risk and on interventions worth their cost.