This document discusses best practices for post-harvest handling of produce, including cleaning, sorting, packing, storage, transportation, and distribution. It emphasizes the importance of sanitation, temperature control, and preventing contamination at all stages after harvest to minimize food safety risks and maximize shelf life. Key recommendations include washing and sanitizing produce using appropriate methods for the crop, quickly cooling produce below 41°F, maintaining proper storage temperatures, and implementing worker hygiene protocols.
definition of value-added products from vegetables. Name of value-added products from vegetables. Some flow chart List of some profitable value-added vegetables. Why and how value is added to the product.
Potenatials of protected cultivation in indiaDIVYA ARTI
India is the second largest producer of vegetable crops in the world. However, its vegetable production is much less than the requirement if balanced diet is provided to every individual. There are different ways and means to achieve this target, e.g., bringing additional area under vegetable crops using hybrid seeds and use of improved agro-techniques. Another potential approach is perfection and promotion of protected cultivation of vegetables. It is a method where plants are getting protected from adverse conditions like rains, freezing temperature, hailstorm, sun burn, insect and disease pest etc. The main purpose of protected cultivation is to create a favourable environment for the sustained growth of crop so as to realize its maximum potential even in adverse climatic conditions. Protected cultivation offers several advantages like production risk is comparatively less than open field condition, 10-12 times higher yield than that of outdoor cultivation, proper nourishment of the crop, opportunity for year round production of high-value vegetable crops, disease free quality planting material production, efficient utilization of land and resources (Sindhu and Chatterjee 2020) . In hilly areas parts of the country especially in Northern plains the soils are highly fertile but extremes of temperature ranging from 0-48 °C during the year do not allow year round outdoor vegetable cultivation. Similarly, in several parts of the country biotic stresses mainly during rainy & post rainy season, do not allow successful production of vegetables like tomato, chilli, okra, cauliflower etc. in the fields (Wani et al., 2011). DIHAR one of the DRDO laboratories, is providing adequate support and technological help to set various types of green houses, both for the Army Units deployed in the far-flung areas and for the local farmers in the Ladakh (Mishra et al., 2010).
definition of value-added products from vegetables. Name of value-added products from vegetables. Some flow chart List of some profitable value-added vegetables. Why and how value is added to the product.
Potenatials of protected cultivation in indiaDIVYA ARTI
India is the second largest producer of vegetable crops in the world. However, its vegetable production is much less than the requirement if balanced diet is provided to every individual. There are different ways and means to achieve this target, e.g., bringing additional area under vegetable crops using hybrid seeds and use of improved agro-techniques. Another potential approach is perfection and promotion of protected cultivation of vegetables. It is a method where plants are getting protected from adverse conditions like rains, freezing temperature, hailstorm, sun burn, insect and disease pest etc. The main purpose of protected cultivation is to create a favourable environment for the sustained growth of crop so as to realize its maximum potential even in adverse climatic conditions. Protected cultivation offers several advantages like production risk is comparatively less than open field condition, 10-12 times higher yield than that of outdoor cultivation, proper nourishment of the crop, opportunity for year round production of high-value vegetable crops, disease free quality planting material production, efficient utilization of land and resources (Sindhu and Chatterjee 2020) . In hilly areas parts of the country especially in Northern plains the soils are highly fertile but extremes of temperature ranging from 0-48 °C during the year do not allow year round outdoor vegetable cultivation. Similarly, in several parts of the country biotic stresses mainly during rainy & post rainy season, do not allow successful production of vegetables like tomato, chilli, okra, cauliflower etc. in the fields (Wani et al., 2011). DIHAR one of the DRDO laboratories, is providing adequate support and technological help to set various types of green houses, both for the Army Units deployed in the far-flung areas and for the local farmers in the Ladakh (Mishra et al., 2010).
Dal Milling Profitable Food Processing Business Idea Dr. Ganesh Shelke
India is the largest producer of pulses
around 14.5 million tones annually.
Pulses commonly known as dal in India are
an important component of both the
vegetarian as well as the nonvegetarian
diet in India.
Among the North Eastern States, Assam
is the largest producer of pulses.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Off Season Cultivation of Cucurbits under Low Tunnel - A Cost Effective Technology for Farmers of Peri-Urban Areas of Northern India ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
Innovation holds the key to remain competitive in this era of globalization. With resources dwindling and competition increasing, it is now crucial to develop an ecosystem for nurturing innovations in farming and scientific community. The session will explore the factors which are needed for encouraging innovations and identify key success parameters that can enhance innovation in the Indian context.
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Dal Milling Profitable Food Processing Business Idea Dr. Ganesh Shelke
India is the largest producer of pulses
around 14.5 million tones annually.
Pulses commonly known as dal in India are
an important component of both the
vegetarian as well as the nonvegetarian
diet in India.
Among the North Eastern States, Assam
is the largest producer of pulses.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Off Season Cultivation of Cucurbits under Low Tunnel - A Cost Effective Technology for Farmers of Peri-Urban Areas of Northern India ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
Innovation holds the key to remain competitive in this era of globalization. With resources dwindling and competition increasing, it is now crucial to develop an ecosystem for nurturing innovations in farming and scientific community. The session will explore the factors which are needed for encouraging innovations and identify key success parameters that can enhance innovation in the Indian context.
Present Status of food processing in India: special emphasis on vegetables an...VIVEK CHAUHAN
Various economic figures relating to the food processing setup in India, Initiatives by the government, relevance to the state of Uttarakhand and its impact on the Indian economy.
Food engineering operations are employed in food industries for production of good quality palatable and stable foods.Food engineering operations convert raw agricultural commodities into canned, frozen, dehydrated, formulated and otherwise modified forms of food.
Improvement in Quality of Horticultural Produce.pptxParshant Bakshi
Fruits and vegetables consumption is essential to a healthy diet, reducing the risk of cancer, diabetes, and heart disease. They are known as Protective food as due to good source of vitamins, minerals, phytochemicals, and fiber. The parts of fruits that are usually not consumed, such as peel, seeds, and pomaces, are also rich in these compounds. Strategies to transform and include them in the food chain should be considered a global approach to achieving sustainable development goals (SDGs). Moreover, new products, processes, and distribution conditions should contribute to increasing fruit and vegetable consumption, improving the quality of products, and minimizing energy and water consumption, as well as losses and waste. Fresh produce can be microbiologically contaminated throughout the supply chain, from production, processing, transporting, storage, and sale sites to our kitchen benches. Although consumers demand minimally processed or “fresh-like” food products, adequate processing must be ensured to guarantee product safety.
In order to improve the quality of horticultural products, there are certain post harvest treatments given to the horticultural commodities. These treatments include:
Coating
Degreening
Hot water treatments
Vapour heat treatment
Curing
Packaging
Edited Notes for CSEC® English Teachers and Students Debbie-Ann Hall
This document provides information that can be used to guide the completion of the CSEC® English SBA. This includes Frequently Asked Questions (FAQs), a graphical representation of the CSEC® English SBA process and some general guidelines for managing the roles performed by the teacher and the students in completing the SBA.
CSEC Business Cognate SBA Research GuidelinesDebbie-Ann Hall
This document seeks to guide users in their attempt to satisfy the requirements for the SBA. It provides examples which were generated by participants in Teacher Orientation Workshops conducted by the Caribbean Examinations Council in May – June 2017 across the Region in collaboration with the Ministries of Education.
4. On Farm Food Safety:
Areas of Concern
Production: (GAPs)
Water quality & safety
Manure handling & application
Wildlife & Pets
Harvest:
Worker sanitation
• Post-harvest Handling:
– Cleaning
– Packing & Processing
– Storage
– Transportation
– Distribution
5. Post Harvest Handling
• Post-harvest management
practices that reduce product
loss to spoilage or shrinkage will
reduce microbial risks.
• These include:
– Cleaning the product
– Sorting
– Packaging
– Quick cooling
– Good refrigerated storage
– Good transportation & distribution
6. Post Harvest Handling
• Also includes Good
Manufacturing Practices
(GMPs):
– Packing facility sanitation
• Building
• Equipment
• Storage
– Water quality
– Worker hygiene
7. Packing House Sanitation
• Proper sorting and culling of product.
• Maintaining detectable free chlorine
in wash waters.
• Enforcing good worker hygiene.
• Cleaning and sanitizing equipment.
8. Packing House Sanitation
• Excluding all
animals from
Packing House,
especially
insects, birds
and rodents. Bird
droppings
9. Packing
Facility
Should be arranged so that product moves to a cleaner
area during each step of processing.
Good sanitation & housekeeping should be practiced in
the area – SOPs (Standard Operating Procedures).
Cleaning supplies should be stored in a separate area.
Rest rooms should not open directly into processing and
packaging areas.
10. Packing Facility
Should have adequate lighting and
shielded to protect product if
breakage occurs.
Processing equipment food contact
surfaces should be cleaned &
sanitized and done as frequently as
necessary.
Use only food grade machinery
lubricants.
Exposed overhead piping & ducts
should be minimized and kept clean.
11. Packing Facility
• Work tables/product preparation surfaces –
food contact surfaces:
– Smooth surfaces allow easy cleaning.
• Rough surfaces harbor dirt and microorganisms.
– Important to clean and sanitize AS NEEDED.
• Wash, Rinse, and Sanitize with approved food contact
agents.
• Store packing containers away from
contamination sources.
• Close doors at night.
14. Test Water Frequently
First requirement for GAPs Certification.
• At least once a year:
– Municipal water
– Well water
• Test surface water for quality assurance.
– 3 times during season in temperate climates.
• at planting (high flow)
• at peak use (low flow)
• at harvest
• Maintain good records of results.
15. Worker Hygiene
Workers should follow good
hygienic practices to protect
against contamination of the
product.
Workers should receive training in
proper food handling techniques,
food protection basics, personal
hygiene and sanitary practices.
16. Worker Hygiene
– Wear clean outer garments.
– Change clothing or don aprons if coming
from the field.
– Maintain personal cleanliness.
– Wash hands thoroughly:
– Before starting work.
– After each absence from work station.
– At any time when hands become soiled.
17. Worker Hygiene
Hand washing:
• Are adequate supplies available?
– Hand soap and cleaning detergent
– Disposable towels
– Clean water
• Are supplies used properly?
– Hands washed after using the
bathroom.
– After harvesting or work in field.
– After eating or drinking or smoking.
18. Worker Hygiene
– Remove all unsecured jewelry and other
objects.
– No eating, chewing or smoking in packing
areas.
– Gloves must be intact, clean and sanitary.
– Wear hairnets and beard covers.
– A worker with a health problem that could
contaminate food or food equipment shall
be excluded from working with food.
20. Sorting
Objective: To remove product or
portions of product that may detract
or pose a risk for shortened shelf life
and/or contamination by a microbial
organism.
• Contaminated product
• Senescing product
• Insect damaged product
• Product with a broken skin
• Product that is out of grade
Nobody wants damaged or aging product
21. Cleaning the Product
Objective: Provide customers with product that
is attractive and clean with minimal risk of
microbial contamination.
• Wipe/brush? Wash? Sanitize? Do nothing?
– Ideally, washing, rinsing & sanitizing provides the greatest
reduction of potential microbial contamination.
• Have to consider the crop:
– How dirty the product is coming from the field?
– Ability to remove excess moisture.
– Tenderness & perishability of the product.
22. Focus on
Cleaning & Sanitizing
• Cleaning means free of any visible soil &
other materials.
– May involve the use of soap/detergent and water.
– Adequate rinsing so no residue is present.
– Using water of potable quality.
• Sanitizing is next step.
– Reduction of pathogens to non-harmful levels.
23. Cleaning & Sanitizing
the Product
• Is Rinsing Enough?
– Customers demanding - convenience of ready to eat (RTE)
products.
– Allows only partial removal of microorganisms.
– Can spread microbial contamination without water renewal.
• Use of potable water – test and change as needed.
• Sanitizers – many options
Effectiveness of each varies with the food tested
24. Fruit pulp must be < 10oF warmer than
water temperature to prevent infiltration.
Bacteria can enter the stem scar
when improper handling or wash
water management is practiced.
25. Sanitizing Agents
• Typical sanitizers include chlorine, iodine, hydrogen
peroxide, quaternary ammonium compounds (Quats),
and some organic acids.
• Be sure sanitizers are approved for food contact.
• Use correct concentrations for food contact.
• Test that correct concentrations are reached and
maintained - test strips.
• Discard and change as needed.
• Avoid re-contamination of sanitized items – with hands
or contact with other items.
26. Sanitizing Agents
for Fresh Produce
• Sodium hypochlorite * – aka Bleach
(6%, @ 100 - 200 ppm)
• Hydrogen peroxide * (H2O2, 3%)
• Tsunami™ * (peroxy-acetic acid, 80 ppm)
• PRO-SAN® LC (1%)
• Acidified sodium chlorite (Sanova™)
• Ozone * (requires a generator)
• Acetic acid * (from an organic source)
* Approved by the USDA National Organic Program
27. Over-the-Counter Sanitizers
Chlorine Bleach:
1. Can be used for sanitizing Product and Food Contact
Surfaces.
2. Important to measure accurately to avoid toxicity.
3. Effectiveness decreases with time and dirtiness of the
water.
4. Use test strips to ensure proper concentration.
a. Document in a log book.
i. Time of testing and result.
ii. When water & sanitizer was changed.
5. Note: Don’t use scented/oxidized chlorine bleach.
28. Chlorine Bleach Use
Sanitizing the Product:
• Up to 200 PPM.
– 2 Tablespoons per gallon in warm water (75 - 120oF)
• Most effective if used after any soil is removed.
• Change the solution as needed.
Sanitizing Food Contact Surfaces:
• 50 – 100 PPM (1/2 to 1 Tablespoon/gal.)
– Packing table & other contact surfaces
• Last step in cleaning; do not wipe off.
– Harvest & other reusable containers.
– Gloves (washable)
29. Resources for Information
ISU Publications:
Available at: https://www.extension.iastate.edu/store/
• PM 1853 Local Food Connections:
– A. From Farms to Schools
– B. From Farms to Restaurants
– C. Food Service Considerations
• PM 1974 On Farm Food Safety:
– A. Guide to Good Agricultural Practices (GAPs)
– B. Guide to Food Handling
– C. Guide to Cleaning and Sanitizing
UC Davis web site: http://postharvest.ucdavis.edu
30. Packaging Containers
• Containers must be food grade
quality.
• Must protect integrity of the product.
• Disposable containers should not be
re-used.
31. Storage
Objective: Extend the shelf life of
the product.
• Slow down product respiration rate.
– Lower the temperature.
• Minimize moisture loss from the
product.
– Increase the humidity in the storage
room.
– Increase the humidity around the
product.
• Reduce the risk of microbial growth.
– Lower temperature below 41o F.
32. Cooling the Product
• Wet product can allow rapid
bacterial growth if not cooled.
• Proper storage temperature is
dependent upon the vegetable or
fruit.
• Critical temperatures are:
• Below 41°F to minimize
bacterial growth.
• Bacterial grow most rapidly
from 70 - 135°F.
33. Cooling &
Postharvest Quality
• To prolong the shelf life of a product, it is important to
cooling it down to slow respiration.
• The importance and optimum storage temperature varies
with:
– The respiration rate of the product.
– Whether the product is chilling sensitive.
• Refer to the UC Davis Postharvest Technology website
http://postharvest.ucdavis.edu under “Produce Facts” for
each crop.
34. Cooling
Principle of Half Cooling Time for standard
coolers with moderate air circulation:
• In cooling a product from its initial temperature to
the desired storage room temperature.
– If it take X hours to cool the product temperature to
1/2 the storage room temperature, then it will take:
– 2X hours to cool it to 3/4 the storage room temp.
– 3X hours to cool it to 7/8 the storage room temp.
– 4X hours to cool it to 15/16 the storage room temp.
35. Steps to Aid in Cooling
• Harvest in the morning when it is cool.
• Keep the product out of direct sunlight.
• Move the product to the processing facility as soon
as possible.
• Use water rinses in postharvest handling.
• Move product into a cooler as soon as possible after
processing.
• Procedures to increase the rate of cooling:
– Forced air cooling (within the storage room).
– Hydro cooling
– Icing
36. Chilling Sensitive Crops
• Several crops can suffer chilling injury when
stored below 41 to 55o F.
• Some chilling sensitive crops require curing to
harden the skin before storing.
• Refer to the UC Davis Postharvest Technology
website http://postharvest.ucdavis.edu under
“Produce Facts” for each crop.
38. Storage Area
Separated from the processing area.
Maintain clean using good housekeeping practices.
Storage racks should be away from walls to allow
cleaning and air circulation.
Practice a “First-In”, “First-Out” system for inventory
control.
39. Storage Area
No products, packaging materials, ingredients should be
stored on the floor.
Maintain a rodent control program.
Maintain appropriate temperature and humidity.
Monitor
Maintain a record.
40. Storage Area
Walls, floor and ceiling should be
constructed so that they can be kept
clean and in good repair.
41. Transportation of Product
• Ownership of product until transferred.
• Take precautions to minimize risk of microbial
contamination during transit.
• Attention to:
– Food contact surfaces.
– Time and temperature abuse.
– Product integrity – potential or opportunity for
unintentional or intentional contamination.
– Other uses of the vehicle.
46. Zero-Risk / Pathogen Free is
“Mission Impossible”
• BUT Action Steps can REDUCE the Risk.
• People want and need fruits and vegetables
for many reasons – taste and health.
• Consumer education is also needed.
• Producers need to show that best practices
are being used.
• Show with Policies and Documentation.