The document discusses Good Agricultural Practices (GAP). It addresses three main challenges facing world agriculture in the 21st century: improving food security and incomes, satisfying increasing demands for safe food, and conserving natural resources. GAP aims to be economically viable, environmentally sustainable, and socially acceptable. It focuses on primary production and food safety/quality. GAP can be implemented through training, education, and projects at national and regional levels. The document then provides details on various GAP principles and practices related to clean soil, water, surfaces, and hands in agricultural production.

2. By Allah Dad Khan
Good Agriculture Practices

3. Twentieth Century Challenges
World agriculture in the twenty-first century is faced
with three main challenges:
1) to improve food security, rural livelihoods and
income;
2) to satisfy the increasing and diversified
demands for safe food and other products; and,
3) to conserve and protect natural resources.

6. Concept OF Good Agriculture Practices
three pillars of sustainability are
1: Good Agricultural Practices should be
economically viable,
2 .Environmentally sustainable,
3. Socially acceptable; inclusive of food safety and
quality dimensions, with a focus on primary
production

7. GAP Through
Create capacity through:
1. Awareness creation and education of actors in the market chain
(including consumers)
2. Awareness creation among policy makers
3. ƒProjects at the national and regional level .
4. Training of trainers and farmer leaders.

10. GAP basics
 “Clean soil” involves taking steps to reduce the
possibility of introducing microbial contaminants
into the soil, particularly via manure and other
animal excrements.

11. Clean Soil contd
 GAP addresses proper manure management
with attention to composting, storage, and proper
application timing.

12. Clean Soil Contd
Additionally, due to the fact that many
contaminants can be spread through animal
feces, specific steps must be followed to
minimize the presence of animals, both
domestic and wild, in production fields and packing areas.

13. Soil Test

14. Soil Test

15. Nutrient Deficiencies

16. Nitrogen Deficiency Symptoms

17. Phosphorus Deficiency

18. Potash Deficiency

19. Zinc Deficiency

20. Boron Deficiency

21. Biopost and Green manuring and Humic Acid

22. Boron Deficiency

23. GAP Basics
“Clean water. Ground and surface water
sources need to be protected from run-of
and animalcontamination by buffer areas
and fencing as needed. Water used for irrigation and foliar applications
must
also be tested to establish adherence to
minimum quality levels.

24. GAP basics
“Clean hands” applies to workers and the
use of good personal hygiene in the field and
packing house

25. GAP basics
“Clean surfaces” Farms with both animal
and produce operations must pay
special attention to equipment shared
between the operations and take specific
steps to prevent contamination

26. STEPS for Vegetable GAP
1. Soil selection
Select land for fruit and vegetable crops based on the land history,
previous manure applications, and crop rotation

27. 2. Adjacent Land Use
Keep produce fields away from animal housing, pastures, or
barnyards. Study
water movements on land to make sure that livestock
waste from nearby barnyards cannot enter produce fields via runoff
or drift

28. Soil amendments
Proper and thorough composting of manure, incorporating
it into soil prior to planting, and avoiding top-dressing of plants
are important steps toward reducing the risk of
microbial contamination

29. FYM

30. Compost

31. Wormiculture

32. 3. Weed Control

33. Weed Control

34. Flood Jet Nozzles

35. 4. Planting

36. 5. Water Usage

37. 6. Fertilization

38. 7. Irrigation

39. 8. Pest Control

40. IPM is a continuum, not an end.
Poor
Fair
Good
Better
Best

41. Fruit fly traps

42. “Utilizes all suitable pest management tactics…………..”
 Pesticides
 Cultural
 Mechanical
 Sanitary
 Natural
 Biological
 Host Plant Resistance
NOTE: Some tactics fall
Into several categories.

43. Pest Resistant Crops

44. What is Mechanical Control?
 Uses machinery and/or other tools to control
pests
 Tillage
 Physical barriers

45. Tillage

46. What is “Cultural Control”
 Agronomic practices that are designed to:
 Optimize growing conditions for the crop. Anything
that increases a crop’s competitive edge will result
in increased tolerance to pests often resulting in
reduced pesticide use.
 Create unfavorable conditions for the pest

47. Clean Cultivation

48. Clean Cultivation

49. Cultural Control

50. What is Natural Control?
 Enhancement of naturally occurring pest management
methods
 Beneficial insects
 Beneficial diseases

52. Beneficial Insects
 LBB

53. Beneficial Insects
 Praying Mantis

54. Beneficial Insects
 Assassin bug

55. Beneficial insects
 Honey bee

56. Beneficial Insects
 Saw fly

57. Beneficial Insects
 Paper wasp

58. Beneficial insects
 Spider

59. What is Biological Control?
 Manipulation of biological organism to control pests
 Release of predators/parasites/disease of an insect or weed

60. Chrysopa

61. Chemical Control

63. What IPM Is and Isn’t
 Stresses a multi disciplinary approach to
pest management
 Entomology
 Plant Pathology
 Nematology
 Weed Science
 Crop Sciences (Horticulture/Agronomy)
 Soil Science
 Ecology

64. What IPM Is and Isn’t
 Stresses a multi disciplinary approach to
pest management
 Entomology
 Plant Pathology
 Nematology
 Weed Science
 Crop Sciences (Horticulture/Agronomy)
 Soil Science
 Ecology

65. IPM is not static
 New Pests
 Soybean aphids, bean leaf beetle,
 New Races/strains of pests
 Western corn rootworm
 Weed Species shifts
 Roundup ready technology
 Tillage system
 Pesticide Resistance
 Colorado Potato Beetle
 Common lambsquarters

66. F 4 Basic Principles of IPM
1) Thorough understanding of the crop, pest,
and the environment and their
interrelationships
2) Requires advanced planning
3) Balances cost/benefits of all control
practices
4) Requires routine monitoring of crop and pest
conditions

67. Harvesting

68. GAP as reference tool
The concept of Good Agricultural Practices mayserve
as a reference tool for deciding, at each step in the
production process, on practices and/or outcomes
that are environmentally sustainable and
socially acceptable.

69. GAP

70. GAP Programme Six Components in world
1.labor policies preventing child labor and forced
labor;
2. variety management and integrity
3.safeguarding the consistency of our products;
4. crop management
5. using best practices in farming;
6. integrated pest management - planning
combined with protection;
7. sustainability - including the use of alternative
fuels, the maintenance of forests, and the
protection of water resources.

71. GGAP management
1. Field
1. Production fields should not be located where they
may receive runoff or drift from animal operations.
2. All potential sources of contamination should be
identified and eliminated.
3. Domestic animals and livestock should be excluded
from fields during growing and harvesting operations.
4. Wild animal presence should be minimized to the
degree possible by methods identified by wildlife
experts.
5. Establish and maintain a pest control program such
as removal of debris that might provide a habitat for
pest populations.

72. 2. Manure Application
1.Apply only properly composted manures on
vegetable fields.
2.Document manures used, the dates and methods
of composting, and application
dates.
3. Do not apply non-composted manure within 120
days of harvest.
4. Incorporate manure into soil.

73. 3. Irrigation water
1. Ensure that all water used for irrigation is not
contaminated with animal or human feces and
meets the standards for recreational use.
2. Identify potential sources of contamination of
irrigation water and control those within your
ability.
3. Water used for all foliar applications should be
potable water and pathogen-free.

74. 4. Worker Health and Hygeine
1. Document and monitor worker hygiene and
sanitation practices and improve practices
through additional training.
2. Provide protective coverings or bandages to
workers with cuts or lesions.
3. Provide instruction on proper use of gloves to
prevent pathogen transfer.
4. Properly service portable toilets in the field to
prevent spills and leakage.
5. Have a plan for product isolation, diversion,
containment, and destruction in case of a spill.

75. 5. Harvest
1. All equipment that touches fresh produce is a food
contact surface and must be
cleaned and sanitized as such.
2. Minimize the opportunity for vectors to contaminate
harvest equipment left in the field (such as no
damaged fruit left on belts).
3. Remove damaged or injured fruit to the extent
possible in field.
4. All water used during harvest operations should be
potable and meet standards for recreational use.
5. completed education and training, pest control and
production practices

76. 6. Storage and Transportation
Ensure that the integrity of positive
lot identification and traceback systems are
maintained by transporters, distributors,
and retailer.

77. THANK
YOU