This document provides information about harvesting vegetable crops. It discusses the importance of harvesting crops at the proper stage of maturity to ensure quality. Proper preparations before harvesting include checking for ripe crops, preparing tools and materials, and constructing temporary sheds. The principles of tender loving care should be observed during harvesting to avoid damaging produce. Methods of harvesting include manual and mechanical processes.
Postharvest Handling of Fruits and VegetablesGardening
This document discusses best practices for postharvest handling of fruits and vegetables to maintain quality from field to table. It emphasizes that production practices, careful harvesting, and proper packaging, storage and transport are all important. Specific recommendations include gently harvesting produce at its peak maturity to avoid damage, promptly pre-cooling crops to remove field heat, and storing most produce within optimal refrigeration temperature ranges to reduce spoilage and extend shelf life. The goal is to prevent quality declines through the supply chain so customers enjoy healthy, fresh produce.
Postharvest handling involves all steps in managing agricultural crops after harvest to prolong shelf life and maintain quality until consumption. It includes techniques like cooling, packing, storage, and transportation. Proper postharvest handling can significantly reduce worldwide postharvest losses estimated at 30-40% of total production. The quality and nutritional value of fruits and vegetables relies on photosynthesis which uses light, water, and carbon dioxide to produce oxygen and energy in the form of glucose within chloroplasts in plant leaves. Glucose is then transported throughout the plant to support growth, development, and ripening of harvestable parts. Effective postharvest practices and photosynthesis are both crucial for maximizing crop yields and minimizing food waste.
This document provides a pre-test for a lesson on preparing growing media for fruit-bearing crops. It includes 10 multiple choice questions testing knowledge on recommended growing media, protecting propagating materials, seed characteristics, selecting crop varieties, and propagation methods. The lesson that follows defines components of growing media, discusses mixing and sterilizing the media, and provides instructions for placing the media in seed boxes. It emphasizes that proper preparation of growing media is key to successful seedling growth. Learners are then asked questions to demonstrate their understanding and assigned the task of gathering materials to make their own growing media.
"Perishable nature of food and its potential of being
risk to health requires traceability in agri-food
sector. It is the ability to track the movement of a food product and its ingredients backward and forward through all stages of the supply chain. Continue reading this article in this weeks edition of Tech-knowledge with more such exciting news, articles and highlights form the Food and beverage industry. "
FUNDAMENTALS OF POST HARVESTING 9
Post harvest technology – introduction –objectives –post harvest losses of cereals, pulses and
oilseeds – importance - optimum stage of harvest. Threshing – traditional methods mechanical
threshers – types-principles and operation-moisture content –measurement –direct and indirect
methods – moisture meters – equilibrium moisture content.UNIT I FUNDAMENTALS OF POST HARVESTING 9
Post harvest technology – introduction –objectives –post harvest losses of cereals, pulses and
oilseeds – importance - optimum stage of harvest. Threshing – traditional methods mechanical
threshers – types-principles and operation-moisture content –measurement –direct and indirect
methods – moisture meters – equilibrium moisture content.
UNIT II PSYCHROMETRY AND DRYING 9
Psychrometry – importance – Psychrometric charts and its uses – Drying – principles and theory
of drying – thin layer and deep bed drying – Hot air drying – methods of producing hot air – Types
of grain dryers – selection – construction, operation and maintenance of dryers – Design of dryers
91
UNIT III CLEANING AND GRADING 9
Principles - air screen cleaners – adjustments - cylinder separator - spiral separator – magnetic
separator - colour sorter - inclined belt separator – length separators - effectiveness of separation
and performance index.
UNIT IV SHELLING AND HANDLING 9
Principles and operation – maize sheller, husker sheller for maize – groundnut decorticator –
castor sheller – material handling – belt conveyor –screw conveyor – chain conveyor – bucket
elevators – pneumatic conveying.
UNIT V CROP PROCESSING 9
Paddy processing – parboiling of paddy – methods – merits and demerits – dehusking of paddy –
methods – merits and demerits – rice polishers –types – constructional details – polishing –layout
of modern rice mill - wheat milling – pulse milling methods – oil seed processing – millets
processing.
The document summarizes a training workshop on improved poultry farming techniques. It discusses objectives of equipping participants with health, husbandry and business skills. It covers poultry management topics like housing requirements, sources of chicks, transportation and proper management of day old chicks. Key factors for success like human resources, technical environment and disease control are outlined.
1. Identify appropriate harvesting methods and tools for each crop based on best practices.
2. Handle crops properly according to post-harvest treatment and harvest them when mature based on characteristics that affect quality.
3. Observe food safety principles during harvesting.
The document provides information on food preservation including the basic tools, materials, and methods used. It discusses choosing in-season fruits to preserve at lower prices. Key steps in the food preservation process are outlined such as using clean tools and equipment, completing the task without breaks, following instructions carefully, and storing preserved foods in a cool, dry place. Common preservation methods like canning, drying, salting, freezing, and pickling are explained. Tips are provided for selecting fresh produce and criteria for determining quality. Finally, a recipe for mango jam is included.
Postharvest Handling of Fruits and VegetablesGardening
This document discusses best practices for postharvest handling of fruits and vegetables to maintain quality from field to table. It emphasizes that production practices, careful harvesting, and proper packaging, storage and transport are all important. Specific recommendations include gently harvesting produce at its peak maturity to avoid damage, promptly pre-cooling crops to remove field heat, and storing most produce within optimal refrigeration temperature ranges to reduce spoilage and extend shelf life. The goal is to prevent quality declines through the supply chain so customers enjoy healthy, fresh produce.
Postharvest handling involves all steps in managing agricultural crops after harvest to prolong shelf life and maintain quality until consumption. It includes techniques like cooling, packing, storage, and transportation. Proper postharvest handling can significantly reduce worldwide postharvest losses estimated at 30-40% of total production. The quality and nutritional value of fruits and vegetables relies on photosynthesis which uses light, water, and carbon dioxide to produce oxygen and energy in the form of glucose within chloroplasts in plant leaves. Glucose is then transported throughout the plant to support growth, development, and ripening of harvestable parts. Effective postharvest practices and photosynthesis are both crucial for maximizing crop yields and minimizing food waste.
This document provides a pre-test for a lesson on preparing growing media for fruit-bearing crops. It includes 10 multiple choice questions testing knowledge on recommended growing media, protecting propagating materials, seed characteristics, selecting crop varieties, and propagation methods. The lesson that follows defines components of growing media, discusses mixing and sterilizing the media, and provides instructions for placing the media in seed boxes. It emphasizes that proper preparation of growing media is key to successful seedling growth. Learners are then asked questions to demonstrate their understanding and assigned the task of gathering materials to make their own growing media.
"Perishable nature of food and its potential of being
risk to health requires traceability in agri-food
sector. It is the ability to track the movement of a food product and its ingredients backward and forward through all stages of the supply chain. Continue reading this article in this weeks edition of Tech-knowledge with more such exciting news, articles and highlights form the Food and beverage industry. "
FUNDAMENTALS OF POST HARVESTING 9
Post harvest technology – introduction –objectives –post harvest losses of cereals, pulses and
oilseeds – importance - optimum stage of harvest. Threshing – traditional methods mechanical
threshers – types-principles and operation-moisture content –measurement –direct and indirect
methods – moisture meters – equilibrium moisture content.UNIT I FUNDAMENTALS OF POST HARVESTING 9
Post harvest technology – introduction –objectives –post harvest losses of cereals, pulses and
oilseeds – importance - optimum stage of harvest. Threshing – traditional methods mechanical
threshers – types-principles and operation-moisture content –measurement –direct and indirect
methods – moisture meters – equilibrium moisture content.
UNIT II PSYCHROMETRY AND DRYING 9
Psychrometry – importance – Psychrometric charts and its uses – Drying – principles and theory
of drying – thin layer and deep bed drying – Hot air drying – methods of producing hot air – Types
of grain dryers – selection – construction, operation and maintenance of dryers – Design of dryers
91
UNIT III CLEANING AND GRADING 9
Principles - air screen cleaners – adjustments - cylinder separator - spiral separator – magnetic
separator - colour sorter - inclined belt separator – length separators - effectiveness of separation
and performance index.
UNIT IV SHELLING AND HANDLING 9
Principles and operation – maize sheller, husker sheller for maize – groundnut decorticator –
castor sheller – material handling – belt conveyor –screw conveyor – chain conveyor – bucket
elevators – pneumatic conveying.
UNIT V CROP PROCESSING 9
Paddy processing – parboiling of paddy – methods – merits and demerits – dehusking of paddy –
methods – merits and demerits – rice polishers –types – constructional details – polishing –layout
of modern rice mill - wheat milling – pulse milling methods – oil seed processing – millets
processing.
The document summarizes a training workshop on improved poultry farming techniques. It discusses objectives of equipping participants with health, husbandry and business skills. It covers poultry management topics like housing requirements, sources of chicks, transportation and proper management of day old chicks. Key factors for success like human resources, technical environment and disease control are outlined.
1. Identify appropriate harvesting methods and tools for each crop based on best practices.
2. Handle crops properly according to post-harvest treatment and harvest them when mature based on characteristics that affect quality.
3. Observe food safety principles during harvesting.
The document provides information on food preservation including the basic tools, materials, and methods used. It discusses choosing in-season fruits to preserve at lower prices. Key steps in the food preservation process are outlined such as using clean tools and equipment, completing the task without breaks, following instructions carefully, and storing preserved foods in a cool, dry place. Common preservation methods like canning, drying, salting, freezing, and pickling are explained. Tips are provided for selecting fresh produce and criteria for determining quality. Finally, a recipe for mango jam is included.
This document discusses several key factors that affect seed longevity in storage, as outlined by a group of students at Amity Institute of Organic Agriculture. It describes how initial seed quality, moisture content, temperature and humidity during storage, seed type and provenance can all impact viability over time. Specifically, it notes that seeds with higher initial viability and lower moisture contents below 10% tend to store longest. Certain storage conditions like 65-70°F and 45-50% relative humidity are also optimal. The document also discusses biological threats to seeds like bacteria, fungi, insects and rodents during storage.
This document provides information and guidelines for raising poultry, specifically chickens. It discusses the types of chicken breeds that are good for egg production or meat production. It also provides housing requirements like space, feeding areas, and watering spaces. The document outlines best practices for brooding day-old chicks, including maintaining proper temperatures and ventilation. It discusses transferring growing stock and layers to different housing, and tips for managing layers in hot climates like increasing ventilation and floor space. The overall document aims to provide technology and management strategies for effectively raising poultry.
This document provides guidance on using 1,4SIGHT®, a sprout suppressant for potatoes. 1,4SIGHT® works by enhancing the potato's ability to turn genes on and off that control sprouting. It is important to apply 1,4SIGHT® as a "dry fog" to prevent condensation. The dosage and application timing depends on factors like variety, storage temperature, and conditions. Proper application helps optimize 1,4SIGHT®'s efficacy while avoiding issues like product condensation.
A business plan is a written document that describes in detail how a business—usually a startup—defines its objectives and how it is to go about achieving its goals. A business plan lays out a written roadmap for the firm from marketing, financial, and operational standpoints.
Business plans are important documents used to attract investment before a company has established a proven track record. They are also a good way for companies to keep themselves on target going forward.
Although they're especially useful for new businesses, every company should have a business plan. Ideally, the plan is reviewed and updated periodically to see if goals have been met or have changed and evolved. Sometimes, a new business plan is created for an established business that has decided to move in a new direction.
OUR INSTALLATIONS OF PISCICULTURE FACILITY Pisciculture facility ppt final sh...sadhanasemwal
Saveer specializes in manufacturing, designing and installing advanced facility for the commercial production of Fish Fry/Fingerlings in protected conditions.
Provides important environmental factors like temperature, pH, and dissolved oxygen for successful hatching and development of larvae.
Protection of fish seed from harmful external agencies.
Appropriate feed for fish seed.
Production of quality fingerlings in large number year after year.
Timely availability of fingerling to fish farmers and confers good returns to the them.
Production of fish seed by breeding in controlled environment conditions is commercially important.
For rapid expansion and growth of fish production.
For supply of fish seed (fry / fingerlings) to stock the systems.
Need of proper nutrition for production of quality fish seed.
To scientifically monitor their growth and protect the early stages to procure most of them as fingerlings .
To produce quality fingerlings in large number year after year and distribution to fish farmers.
The supply of fish seed is delivered by mid of February that used to be ready by the month of July
Organic certification is a process that certifies organic agricultural products. It involves compliance with production standards regarding inputs, land requirements, record keeping, and inspections. There are various national and international certification agencies and standards that farmers must consider when seeking certification. Certification assures consumers that organic integrity was maintained throughout production and provides market benefits to farmers.
This document discusses organic fertilizers and their impacts on crop production. It provides background on the history of organic fertilizer use in farming. It defines organic fertilizers as those extracted from organic sources like animal waste, plant waste, poultry manure, compost, and municipal wastes. Examples of different types of organic fertilizers are described like cottonseed meal, molasses, green manures, fish emulsions, animal manures, bone meals, compost, farm yard manure, blood meal, and poultry manure. The benefits of organic fertilizers are highlighted such as increasing soil fertility, structure, and water holding capacity which leads to improved crop production.
Applying safety measures is essential for agricultural workers. Some key safety hazards on farms include machinery, chemicals, falling objects, and weather conditions like wind. It is important to use proper protective equipment, secure chemicals and tools, maintain awareness of surroundings, and avoid distractions. Following guidelines like these can help reduce risks to agricultural workers on the farm.
Tree nuts are hard-shelled fruits or seeds that are considered tree nuts. The United States is a dominant producer of tree nuts, with California producing 83% of US crops. Walnuts, almonds, and pistachios are primarily grown in California. Nuts provide nutrients but are also high in fat, so proper storage is important to prevent rancidity. A hazard analysis was performed to identify biological, chemical, and physical hazards during walnut oil production, such as mold growth and mycotoxin production, and control measures like good agricultural and manufacturing practices are established.
This document provides an overview and introduction to mushroom cultivation and marketing. It discusses how mushroom production can utilize agricultural and food wastes as substrates. Mushroom cultivation requires understanding fungal life cycles and choosing appropriate species based on available substrates and market potential. Oyster mushrooms are recommended for beginners due to their ability to grow on many materials. The document outlines the process of mushroom production and issues to consider, such as pest and environmental management, and financial analysis. It provides resources for further researching mushroom species and production methods.
Different Milking Methods and their practicesBoby Basnet
This document discusses different milking methods and their practices. It describes the characteristics of good milking, including milking at regular intervals, milking quickly within a stipulated period, milking completely, and using sanitary measures. The document outlines various milking methods like hand milking techniques (full hand, stripping, knuckling) and machine milking. It provides details on pre-milking preparation, milking intervals, and compares machine and hand milking.
Seed storage involves preserving seeds with their initial quality from harvest until planting. There are different stages of storage from when seeds reach maturity on the plant until they are planted. The main objectives of storage are to maintain seed germination, purity, and vigor by providing suitable storage conditions. Key factors that influence seed longevity during storage include moisture content, temperature, humidity, pests, and the genetic characteristics of the seeds. Proper storage requires dry, cool conditions with pest control and high-quality seeds.
Top 10 Reasons Your CRF May Not Have Performed As Expected FinalNelson Gonzalez
1. Not accounting for the fertilizer and media displaced when transferring plants to larger containers can result in a lower fertilizer dose and shorter longevity.
2. Choosing a CRF longevity that is too short or long may cause slow growth - it should provide proper nutrition throughout the crop cycle.
3. The only way to find the best CRF formulation is through trialing under your own growing conditions since practices vary.
This document summarizes information about the Malaysian oil palm industry. It notes that planted hectarage and crude palm oil production have increased from 2011-2015. However, national average fresh fruit bunch and crude palm oil yields have been declining. The document argues that research and development must be intensified to address issues like declining soil fertility, new diseases and pests, weeds, and prolonged dry periods. It recommends a shift from area expansion to yield intensification through planting of high-yielding materials and improved agronomic practices. Protecting the environment and increasing productivity through research are key to ensuring the long-term competitiveness and sustainability of the Malaysian oil palm industry.
This document provides an overview of postharvest handling considerations for certified organic produce. It discusses the importance of planning for postharvest quality through cultivar selection and cultural practices. Proper harvest handling, cooling, and storage are key to maintaining quality, with temperature being the most important factor. Sanitation and water disinfection are also important for food safety, and chlorine or ozone can be used within limits. The goal is optimal quality organic produce through all postharvest stages.
The document discusses poultry health and production. It covers three main types of chicken enterprises: egg production, broiler production, and raising replacement pullets. It outlines advantages like high feed efficiency and fast returns, and disadvantages like disease risks. It also discusses basic poultry nutrition, including protein, carbohydrate and fat digestion. Proper nutrition is key to efficient conversion of feed into meat and eggs.
5. Mushroom ( feasibilty mushroom revised-17_feb) A Series of Presention By M...Mr.Allah Dad Khan
A Series of Presention By Mr Allah Dad Khan Master Trainer in Mushroom Technology
Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
This document discusses several key factors that affect seed longevity in storage, as outlined by a group of students at Amity Institute of Organic Agriculture. It describes how initial seed quality, moisture content, temperature and humidity during storage, seed type and provenance can all impact viability over time. Specifically, it notes that seeds with higher initial viability and lower moisture contents below 10% tend to store longest. Certain storage conditions like 65-70°F and 45-50% relative humidity are also optimal. The document also discusses biological threats to seeds like bacteria, fungi, insects and rodents during storage.
This document provides information and guidelines for raising poultry, specifically chickens. It discusses the types of chicken breeds that are good for egg production or meat production. It also provides housing requirements like space, feeding areas, and watering spaces. The document outlines best practices for brooding day-old chicks, including maintaining proper temperatures and ventilation. It discusses transferring growing stock and layers to different housing, and tips for managing layers in hot climates like increasing ventilation and floor space. The overall document aims to provide technology and management strategies for effectively raising poultry.
This document provides guidance on using 1,4SIGHT®, a sprout suppressant for potatoes. 1,4SIGHT® works by enhancing the potato's ability to turn genes on and off that control sprouting. It is important to apply 1,4SIGHT® as a "dry fog" to prevent condensation. The dosage and application timing depends on factors like variety, storage temperature, and conditions. Proper application helps optimize 1,4SIGHT®'s efficacy while avoiding issues like product condensation.
A business plan is a written document that describes in detail how a business—usually a startup—defines its objectives and how it is to go about achieving its goals. A business plan lays out a written roadmap for the firm from marketing, financial, and operational standpoints.
Business plans are important documents used to attract investment before a company has established a proven track record. They are also a good way for companies to keep themselves on target going forward.
Although they're especially useful for new businesses, every company should have a business plan. Ideally, the plan is reviewed and updated periodically to see if goals have been met or have changed and evolved. Sometimes, a new business plan is created for an established business that has decided to move in a new direction.
OUR INSTALLATIONS OF PISCICULTURE FACILITY Pisciculture facility ppt final sh...sadhanasemwal
Saveer specializes in manufacturing, designing and installing advanced facility for the commercial production of Fish Fry/Fingerlings in protected conditions.
Provides important environmental factors like temperature, pH, and dissolved oxygen for successful hatching and development of larvae.
Protection of fish seed from harmful external agencies.
Appropriate feed for fish seed.
Production of quality fingerlings in large number year after year.
Timely availability of fingerling to fish farmers and confers good returns to the them.
Production of fish seed by breeding in controlled environment conditions is commercially important.
For rapid expansion and growth of fish production.
For supply of fish seed (fry / fingerlings) to stock the systems.
Need of proper nutrition for production of quality fish seed.
To scientifically monitor their growth and protect the early stages to procure most of them as fingerlings .
To produce quality fingerlings in large number year after year and distribution to fish farmers.
The supply of fish seed is delivered by mid of February that used to be ready by the month of July
Organic certification is a process that certifies organic agricultural products. It involves compliance with production standards regarding inputs, land requirements, record keeping, and inspections. There are various national and international certification agencies and standards that farmers must consider when seeking certification. Certification assures consumers that organic integrity was maintained throughout production and provides market benefits to farmers.
This document discusses organic fertilizers and their impacts on crop production. It provides background on the history of organic fertilizer use in farming. It defines organic fertilizers as those extracted from organic sources like animal waste, plant waste, poultry manure, compost, and municipal wastes. Examples of different types of organic fertilizers are described like cottonseed meal, molasses, green manures, fish emulsions, animal manures, bone meals, compost, farm yard manure, blood meal, and poultry manure. The benefits of organic fertilizers are highlighted such as increasing soil fertility, structure, and water holding capacity which leads to improved crop production.
Applying safety measures is essential for agricultural workers. Some key safety hazards on farms include machinery, chemicals, falling objects, and weather conditions like wind. It is important to use proper protective equipment, secure chemicals and tools, maintain awareness of surroundings, and avoid distractions. Following guidelines like these can help reduce risks to agricultural workers on the farm.
Tree nuts are hard-shelled fruits or seeds that are considered tree nuts. The United States is a dominant producer of tree nuts, with California producing 83% of US crops. Walnuts, almonds, and pistachios are primarily grown in California. Nuts provide nutrients but are also high in fat, so proper storage is important to prevent rancidity. A hazard analysis was performed to identify biological, chemical, and physical hazards during walnut oil production, such as mold growth and mycotoxin production, and control measures like good agricultural and manufacturing practices are established.
This document provides an overview and introduction to mushroom cultivation and marketing. It discusses how mushroom production can utilize agricultural and food wastes as substrates. Mushroom cultivation requires understanding fungal life cycles and choosing appropriate species based on available substrates and market potential. Oyster mushrooms are recommended for beginners due to their ability to grow on many materials. The document outlines the process of mushroom production and issues to consider, such as pest and environmental management, and financial analysis. It provides resources for further researching mushroom species and production methods.
Different Milking Methods and their practicesBoby Basnet
This document discusses different milking methods and their practices. It describes the characteristics of good milking, including milking at regular intervals, milking quickly within a stipulated period, milking completely, and using sanitary measures. The document outlines various milking methods like hand milking techniques (full hand, stripping, knuckling) and machine milking. It provides details on pre-milking preparation, milking intervals, and compares machine and hand milking.
Seed storage involves preserving seeds with their initial quality from harvest until planting. There are different stages of storage from when seeds reach maturity on the plant until they are planted. The main objectives of storage are to maintain seed germination, purity, and vigor by providing suitable storage conditions. Key factors that influence seed longevity during storage include moisture content, temperature, humidity, pests, and the genetic characteristics of the seeds. Proper storage requires dry, cool conditions with pest control and high-quality seeds.
Top 10 Reasons Your CRF May Not Have Performed As Expected FinalNelson Gonzalez
1. Not accounting for the fertilizer and media displaced when transferring plants to larger containers can result in a lower fertilizer dose and shorter longevity.
2. Choosing a CRF longevity that is too short or long may cause slow growth - it should provide proper nutrition throughout the crop cycle.
3. The only way to find the best CRF formulation is through trialing under your own growing conditions since practices vary.
This document summarizes information about the Malaysian oil palm industry. It notes that planted hectarage and crude palm oil production have increased from 2011-2015. However, national average fresh fruit bunch and crude palm oil yields have been declining. The document argues that research and development must be intensified to address issues like declining soil fertility, new diseases and pests, weeds, and prolonged dry periods. It recommends a shift from area expansion to yield intensification through planting of high-yielding materials and improved agronomic practices. Protecting the environment and increasing productivity through research are key to ensuring the long-term competitiveness and sustainability of the Malaysian oil palm industry.
This document provides an overview of postharvest handling considerations for certified organic produce. It discusses the importance of planning for postharvest quality through cultivar selection and cultural practices. Proper harvest handling, cooling, and storage are key to maintaining quality, with temperature being the most important factor. Sanitation and water disinfection are also important for food safety, and chlorine or ozone can be used within limits. The goal is optimal quality organic produce through all postharvest stages.
The document discusses poultry health and production. It covers three main types of chicken enterprises: egg production, broiler production, and raising replacement pullets. It outlines advantages like high feed efficiency and fast returns, and disadvantages like disease risks. It also discusses basic poultry nutrition, including protein, carbohydrate and fat digestion. Proper nutrition is key to efficient conversion of feed into meat and eggs.
5. Mushroom ( feasibilty mushroom revised-17_feb) A Series of Presention By M...Mr.Allah Dad Khan
A Series of Presention By Mr Allah Dad Khan Master Trainer in Mushroom Technology
Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
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HENJEL - SCRIPT - TVi - Q4 - Perform harvesting using appropriate materials, tools and equipment - 5.3.docx
1. DATE OF SHOOTING:
SUBJECT: TLE 10 (AFA-HORTICULTURE)
TITLE/SLUG: HARVESTING VEGETABLE CROPS
LESSON 2: HARVESTING CROPS
LESSON OUTCOME 5.3 PERFORM HARVESTING USING APPROPRIATE MATERIALS,
TOOLS AND EQUIPMENT
LESSON CODE: TLE_AFHC10PV-IVj-5
OBJECTIVES:
1. IDENTIFYTHE ACTIVITIES PRIORTO HARVESTING
2. PREPARE TOOLS AND MATERIALS IN HARVESTING VEGETABLE CROPS
3. EXPLAIN THE PRINCIPLES OF TLC
4. FOLLOWTHE GOOD PRACTICES DURING HARVESTING VEGETABLE CROPS
5. DIFFERENTIATETHE METHODS OF HARVESTING
6. ENUMERATE THE WAYS IN REDUCING DAMAGE TO PRODUCE
TRT: 15 MINS
VIDEO AUDIO
ON CAM: TEACHER LEMZ
GRPX:
*NAA SA CENTER SI TALENT
*BACKGROUND IS VEGETABLE PRODUCE
OH, HI THERE,MGA KA-TECHNO! WHAT’S UP?
ARE YOU UP FOR ANOTHER AMAZING
ADVENTURE? WELL, TODAY IS ANOTHER DAY
FOR US TO ENGAGE OURSELVES WITH ANOTHER
FUNFILLED LEARNINGACTIVITIES.
WELCOME TO OUR SHOW!
THIS IS SIR LEMUEL, YOUR TEACHER FOR TODAY
WHO WILL BE PROVIDINGYOU WITH A DOSE OF
FARMING SKILLS AND AGRICULTURAL
LEARNING.
(ENGAGE)
WHOLE BODY SHOT
*CHIME SOUND EFFECTS
(ON CAM)
* TODAY,WE WILL BE LEARNINGABOUT
STORINGPLANTS AND MATERIALS.
(SURPRISE MUSIC)
*SO, MAKE SURE TO NEVER LEAVE YOUR SIGHT
ON YOUR SCREENS AS I UNFOLD TO YOU OUR
LESSON FOR TODAY.
2. OFF CAM
*BUT BEFORE THAT, LET’S HAVE A PRETEST TO
CHECK YOUR PRIOR KNOWLEDGE ABOUTTHE
TOPIC. YOU CAN GET A PIECE OF PAPER THERE
AND RIGHT DOWN THE LETTER OF YOUR CHOICE.
AFTER EACH QUESTION,YOU ARE GIVEN 5
SECONDS TO ANSWER
*ARE YOU READY? LET’S BEGIN!
1. TIME OF HARVESTINGVEGETABLE CROPS AT
PROPER STAGE OF MATURITY IS ESSENTIAL TO
THE PRODUCTION.WHICH OF THE FOLLOWING
PREPARATIONS SHALL BE DONE BEFORE
HARVESTING?
A. CHECK IF THERE ARE CROPS READY FOR
HARVEST
B. PREPARE TOOLS AND MATERIALS NEEDED IN
HARVESTING
C. CONSTRUCT A TEMPORARY SHED TO STACK
HARVESTS
D. INFORM NEIGHBORS WHEN TO HARVEST
(5 SECONDS TIMER)
2. WHY DO YOU HARVEST VEGETABLE CROPS AT
PROPER STAGE OF MATURITY?
A. TO REDUCE LOSSES
B. TO ENSURE QUALITY OF THE PRODUCE
C. TO AVOID DAMAGE TO THE PRODUCE
D. TO SAVE TIME AND EFFORT
(5 SECONDS TIMER)
3. WHICH OF THE FOLLOWINGTOOLS IS NOT
APPROPRIATE IN HARVESTINGVEGETABLES?
A. AXE
B. PRUNINGSHEARS
3. C. SCISSOR
D. KNIFE
(5 SECONDS TIMER)
4. WHAT SHOULD YOU DO TO AVOIDDAMAGES
DURINGHARVESTING?
A. OBSERVE AND APPLYTHE PRINCIPLES OF TLC
B. HARVEST ANY TIME OF THE DAY
C. PLACE THE PRODUCE ANYWHERE IN THE AREA
D. USE COLLECTINGBASKETS WITHOUT LINERS
(5 SECONDS TIMER)
5. TO ENSURE THE QUALITY OF THE PRODUCE,
ONE MUST BE TRAINED ON PROPER WAYS OF
HARVESTINGVEGETABLE CROPS. WHAT MUST BE
AVOIDED TO ATTAIN QUALITYHARVESTS?
A. USE APPROPRIATE TOOLS FOR HARVESTING
B. USE BASKETS OR CRATES WITHOUT LINERS
C. USE PERSONAL PROTECTIVE EQUIPMENT
WHILE HARVESTING
D. USE TEMPORARY SHED TO STACK THE
HARVESTS
(5 SECONDS TIMER)
NOW LET’S CHECK YOUR ANSWERS.
1. A
2. B
3. A
4. A
5. B
*WHO GOT PERFECT? ANYONE? NOBODY? DON’T
WORRY! THIS IS JUST A PRETEST. I’M SURE
YOU’LL GET PERFECT AFTER THIS LESSON.
(EXPLORE)
(TEACHER LEMZ IS ON CAM)
(ON CAM)
4. PRESENT VIDEO OF BAHAY KUBO.
ON CAM
INFOGRAPHICS SA QUESTIONS
*NOW HOW ABOUT YOU SINGALONGWITH ME IN
THE TUNE OF BAHAY KUBO.
(PRESENT VIDEO)
(AFTER THE VIDEO)
1. HOW MANY CROPS ARE MENTIONEDIN THE
SONG?
*YES, THERE ARE 18 FRUITS AND VEGETABLES.
2. WHAT VEGETABLE CROPS DO YOU HAVE IN
YOUR GARDEN?
*WOW! WELL IN MY GARDEN I HAVE SOME
EGGPLANTS, OKRA,AND MALUNGGAY.
3. DO YOU KNOW HOW TO HARVEST YOUR
VEGETABLES PROPERLY?
*HMMM! IT’S A TRICKY TASK BUT WE ALL CAN
LEARN IT.
4. SO, WHAT ARE YOUR PREPARATIONS BEFORE
HARVESTING?
*YES, USUALLY WE JUST GET A KNIFE AND A
PLASTIC BAGTO HARVEST CROPS.
*BUT WHAT COULD BE THE PROPER WAYS TO
HARVEST VEGETABLE CROPS?
(EXPLAIN)
OFF CAM
INFOGRAPHICS SA MGA IMPORTANT
DETAILS LANG
(MID SHOT)
HARVESTING
THE CONSUMER CAN DEFINE QUALITY IN
PRODUCE AS THE COMPOSITE OF
CHARACTERISTICS THAT DIFFERENTIATES
INDIVIDUAL ITEMS WITHIN A COMMODITY AND
HAVE A SIGNIFICANT INFLUENCE IN
DETERMINING THE LEVEL OF ACCEPTANCE.
CAREFUL AND CORRECT HARVEST
TECHNIQUES ARE ESSENTIAL IN ENSURING THE
QUALITY OF HARVESTED PRODUCE AND
PREVENTING REJECTIONS AT THE PACK HOUSE.
BRUISES, BREAKAGE, AND WOUNDS DURING
5. HARVEST CAN PROVIDE ENTRY POINTS FOR
PATHOGENS CAUSING DECAY. THOSE INVOLVED
IN HARVESTINGMUST BE TRAINED IN EFFICIENT
AND CAREFUL HANDLING OF FRESH PRODUCE.
HARVESTED VEGETABLES OVER A WIDE RANGE
OF PHYSIOLOGICAL STAGES, DEPENDING UPON
WHICH PART OF THE PLANT AS FOODS USED
SHOULD BE CONSIDERED. FOR EXAMPLE, SMALL
OR IMMATURE VEGETABLES POSSESS BETTER
TEXTURE AND QUALITY THAN MATURE OROVER-
MATURE VEGETABLES. THEREFORE,HARVESTING
VEGETABLES AT PROPER STAGE OF MATURITY IS
IMPORTANT IN ATTAINING DESIRABLE QUALITY.
THE PRINCIPLES OF TENDER, LOVE AND
CARE (TLC) MUST BE OBSERVED DURING
HARVESTING TO AVOID DAMAGES OF THE
PRODUCE.
PREPARATIONS PRIOR TO HARVESTING
1. CONDUCT FIELD INSPECTION. CHECKIF THERE
ARE CROPS THAT ARE READY FOR HARVEST.
2. REMOVE OBSTRUCTIONS IN THE FIELD TO
FACILITATE HARVESTING AND AVOID DAMAGES
TO THE PRODUCE.
3. CONSTRUCT A TEMPORARY SHED TO STACK
HARVESTS TO PREVENT FROM SUN SCALDING.
4. PREPARE HARVESTING TOOLS, COLLECTING
BASKETS WITH LINERS,PACKAGINGAND OTHER
MATERIALS USED IN HARVESTING.
HARVESTING TOOLS AND MATERIALS
PRINCIPLES OF TLC
6. OFF CAM
INFOGRAPHICS
PRODUCE/VEGETABLES ARE LIVING
ORGANISMS
HANDLE HARVESTS WITH EXTRA CARE
DO NOT TOSS THE FRUITS
GENTLY LAY DOWN THE HARVESTS
DO NOT STEP ON THE PILED PRODUCE
DO NOT MAKE THE PILE TOO HIGH TO
AVOID HEAT UP
IMPORTANCE OF HARVESTING AT PROPER
STAGE OF MATURITY
TO ENSURETHEQUALITYOF THEPRODUCE
TO REDUCE LOSSES
IMPORTANCE OF STACKING AND
STORING VEGETABLE CROPS IN A COOL
AND DRY PLACE ESPECIALLY UNDER
UNCERTAIN WEATHER CONDITIONS
TO MAINTAIN THE FRESHNESS OF THE
PRODUCE
TO PROLONG THE SHELF LIFE OF
HARVESTED VEGETABLE CROPS
GOOD PRACTICES DURING HARVESTING
1. CONTAINERS USED FOR COLLECTINGPRODUCE
MUST BE SMOOTH (USE OF LINERS)
MUST BE CLEANED
MUST NOT BE OVERFILLED
2. HARVESTED PRODUCE
MUST NOT COME INTO CONTACT WITH OIL,
CHEMICALS AND DIRTY SURFACES
MUST NOT BE DROPPED
MUST BE GENTLY TRANSFERRED TO
COLLECTING BASKETS AND PROTECT
FROM SUN OR RAIN UNTIL SUCH TIME IT
CAN BE TRANSPORTED TO TARGET
MARKETS
3. CUTS AND BRUISES MUST BE AVOIDED DURING
HARVESTING OPERATIONS
TIME OF HARVEST. THE TIME OF THE DAY
AND THE PREVAILING WEATHER CONDITIONS CAN
INFLUENCE PRODUCE QUALITY AND SHELF LIFE:
PRODUCE MUST BE HARVESTED DURING
THE COOLEST TIME OF THE DAY WHEN THE
7. PHYSIOLOGICAL ACTIVITY OF FRUITS IS
LOW.
PRODUCEMUSTNOTBEHARVESTEDWHEN
WET, BECAUSE IT GENERATES HEAT AND
DECAYS QUICKLY.
HARVESTED PRODUCE MUST BE
MAINTAINED IN A COOL AND SHADY AREA
WITH ADEQUATE VENTILATION
METHODS OF HARVESTING VEGETABLE
CROPS
1. MANUAL HARVESTING. MANUAL HARVESTING
IS ONE OF THE MOST POPULAR METHODS OF
HARVESTINGPRODUCE.TO ENSURE THE QUALITY
OF THE PRODUCE, ONE MUST BE TRAINED ON
PROPER HARVESTING. SELECTIVE HARVESTING
BY WELL-TRAINED AND EXPERIENCED
HARVESTERS ENSURES THAT FRUIT IS
HARVESTED ONLY AT ITS PEAK RIPENESS.
2. MECHANICAL HARVESTING. MECHANICAL
HARVESTING RESULTS IN A SIGNIFICANT
REDUCTION IN MANAGEMENT AND LABOR COSTS
AND CAN RESULT IN SAVINGS AS HIGH AS 30-45
PER CENT. MECHANICAL HARVESTING IS
RECOMMENDED FOR LARGE-SCALE OPERATIONS
WHERE LABOR IS NOT AVAILABLE.
REDUCING DAMAGE TO PRODUCE
TO ALL VEGETABLES, CARE SHOULD BE
TAKEN TO PREVENT INJURYDUE TO HARVESTING
AND HANDLINGERRORS. A CRUCIAL FACTOR TO
GIVE EMPHASIS IS DURING HARVESTING
OPERATIONS. THE HANDS OF THE HARVEST
WORKER ARE THE MOST IMPORTANT HANDS
THAT EVER TOUCH THE PRODUCT. SEVERAL
MANAGEMENT PRACTICES CAN REDUCE OR
ELIMINATE HARVEST INJURY.
REMOVE PROTRUDING NAILS OR STAPLES
AND SMOOTH THE ROUGH EDGES ON FIELD
CONTAINERS.
HARVEST WORKERS SHOULD NOT HAVE
LONG, SHARP FINGERNAILS.
USE CARE IN DUMPING PRODUCTS FROM
ONE CONTAINER TO ANOTHER.
8. USE PADDING ON ALL IMPACT AREAS
WHEN POSSIBLE.
CLEAN SAND AND ALL DEBRIS OUT OF ALL
CONTAINERS.
DO NOT OVERFILL CONTAINERS. SEVERE
DAMAGE CAN RESULT WHEN STACKED.
CONSIDER THE TIME OF THE DAY OF
HARVEST. MANY PRODUCTS ARE MORE
TURGID IN THE EARLY MORNING AND
BRUISE MORE EASILY.
(ELABORATE)
ON CAM
MID BODY (NAAY WORD CLOUDWHILE
GAFLASH ANG MGA QUESTIONS)
OFF CAM
PRESENT THIS SAMPLE OF PRODUCTION
RECORD
ON CAM
MID BODY ON CAM SI TALENT EVERY
AFTER 10 SECONDS TO EXPLAIN THE
ANSWER.
BACKGROUND SHOULD BE A FARM IN THE
COMMUNITY UNYA NAY MGA GA HARVEST
* THERE YOU GO MGA KA TECHNO. WE HAD JUST
EXPLORED AND TALKED ABOUT THE PROPER
WAYS OF HARVESTINGVEGETABLE CROPS
*NOW LET US ELABORATE IT MORE BY LEARNING
ABOUT PRODUCTION RECORD ANDANSWER
SOME QUESTIONS.
* THIS RECORD DETERMINES THE ANNUAL
PROFITABILITY OF A FARM ENTERPRISE. IT LISTS
THE DIFFERENT CROPS GROWN IN THE FARM
DURINGTHE WHOLE YEAR,
*THE AMOUNT SPENT FOR THE PRODUCTION,THE
TOTAL SALES, THE REMAININGSTOCK,AND THE
NET INCOME. THIS RECORD SUMMARIZES THE
PERFORMANCE OF THE FARM IN EACH YEAR.
* IT CAN BE USED BY THE FARMER IN
DETERMININGWHICH CROP IS PERFORMING
WELL OR WHICH IS NOT.
*IT COULD BE THE BASIS OF THE FARMER IN
DECIDINGWHAT CROP HAS TO BE MAINTAINED
OR WHICH ONE IS SUPPOSED TO BE CHANGED.
(SHOW SAMPLE PRODUCTION RECORD
1. WHAT ARE THE IMPORTANT INFORMATION
ENTERED INTO A PRODUCTION REPORT?
*YOU ARE CORRECT! CROPPINGSEASON,
DESCRIPTION OF THE COMMODITY,COST OF
PRODUCTIONTOTAL SALES, REMAININGSTOCK,
AND NET INCOME.
2. WHY IS IT NECESSARY ESPECIALLY DURING
HARVEST?
*YOU’VE GOT A POINT! IT IS IMPORTANT TO
EVALUATE AND ASSESS THE EFFECTIVITY OF
FARM PRACTICES DONE IN THE FARM.
*BRAVO!
9. *YOU HAVE GIVEN YOUR VIEWS AND OPINIONS
ABOUT THESE QUESTIONS AND I SHOULD SAY
…WELL DONE!
(ASSESSMENT)
(EVALUATE)
(EVALUATE)
INFOGRAPHICS
THE BACKGROUND IS FARM PRODUCE
ON CAM WHOLE BODY
* THIS TIME LET ME TEST YOUR UNDERSTANDING
ABOUT OUR LESSON. I WANT TO KNOW HOW FAR
YOU KNOW ABOUT THE THINGS THAT WE HAD
DISCUSSED
*READ AND UNDERSTAND THE ITEMS BEING
DESCRIBED. CHOOSE THE LETTER OF THE
ANSWER AND WRITE IT IN YOUR QUIZ
NOTEBOOK. YOU ARE GIVEN 5 SECONDS TO
ANSWER AFTER EACH QUESTION.
1. WHICH OF THE FOLLOWINGTOOLS IS NOT
APPROPRIATE IN HARVESTINGVEGETABLES?
A. AXE
B. PRUNINGSHEARS
C. SCISSORS
D. KNIFE
(5 SECONDS TIMER)
2. WHAT SHOULD YOU DO TO AVOIDDAMAGES
DURINGHARVESTING?
A. OBSERVE AND APPLYTHE PRINCIPLES OF TLC
B. HARVEST ANY TIME OF THE DAY
C. PLACE THE PRODUCE ANYWHERE IN THE AREA
D. USE COLLECTINGBASKETS WITHOUT LINERS
(5 SECONDS TIMER)
3. WHY DO YOU HARVEST VEGETABLE CROPS AT
PROPER STAGE OF MATURITY?
A. TO REDUCE LOSSES
B. TO ENSURE QUALITY OF THE PRODUCE
10. ON CAM
C. TO AVOID DAMAGES TO THE PRODUCE
D. TO SAVE TIME AND EFFORT
(5 SECONDS TIMER)
4. TIME OF HARVESTINGVEGETABLE CROPS AT
PROPER STAGE OF MATURITY IS ESSENTIAL TO
THE PRODUCTION.WHICH OF THE FOLLOWINGIS
NOT A PREPARATIONBEFORE HARVESTING?
A. CHECK IF THERE ARE CROPS READY FOR
HARVEST
B. PREPARE TOOLS AND MATERIALS NEEDED IN
HARVESTING
C. CONSTRUCT A TEMPORARY SHED TO STACK
HARVESTS
D. INFORM NEIGHBORS WHEN TO HARVEST
(5 SECONDS TIMER)
5. WHAT IS THE IMPORTANCE OF STACKINGAND
STORINGVEGETABLES IN A COOL AND DRY
PLACE?
A. MAINTAIN THE FRESHNESS OF THE PRODUCE
B. SHORTEN THE SHELF LIFE OF THE PRODUCE
C. INCREASE LOSSES
D. PROTECT FROM INSECT DAMAGE
(5 SECONDS TIMER)
NOW LET’S CHECK YOU ANSWERS!
(SHOW CORRECT ANSWERS ON THE SCREEN)
1. A
2. A
3. B
4. D
5. A
11. (FUN MUSIC FOR 3 SECONDS,THEN VOLUME
DOWN WHEN TALENT TALKS)
*YEHEY! WE MADE IT GUYS! (CLAP!)
*YOU DID GREAT IN ALL THE ACTIVITIES! IT
ONLY SHOWS THAT YOU REALLY ARE PAYING
ATTENTION.
(CONTINUE FUN MUSIC FOR 3 SECONDS)
LEARNINGENABLEMENT
INFOGRAPHIC
*NOW, IT’S HARVEST TIME! VISIT YOUR GARDEN
AND HARVEST YOUR VEGETABLE CROPS.
OBSERVE THE FOLLOWING:
PRINCIPLES OF TLC DURINGHARVESTING
USE APPROPRIATE TOOLS IN HARVESTING
USE BASKETS/CRATES WITH LINERS
CONSIDER THE TIME OF THE DAY OF
HARVEST
ASK SOMEBODY TO TAKE PICTURES OF
YOU WHILE HARVESTINGAND PHOTOS OF
YOUR HARVESTED CROPS AS WELL.
SUBMIT THEM TO YOUR TLE TEACHER.
ON CAM
WHOLE BODY/MID SHOT
* THANK YOU FOR YOUR ACTIVE PARTICIPATION
MGA KA TECHNO!
*I DO HOPE THAT YOU ENJOYED OUR EPISODE
FOR TODAY. MAY YOU ALL BE SAFE IN YOUR
HOMES AND BE SURE TO WATCH OUT FOR OUR
NEXT LESSON!
THANKS FOR WATCHING,THIS IS YOUR
“TEACHER LEMZ”, SAYING YOU REAP WHAT YOU
SOW! SEE YOU NEXT TIME, MGA KATECHNO!
REFERENCES:
AFA – Horticulture Curriculum Guide for Grade 7 - 10
CBLM of Tech-Voc Schools. Practice proper Ways of Harvesting. In: Produce Vegetable Crops.
http://cms.cnr.edu.bt/cms/postharvest/%3FTTopics_4_. Retrieved March 3, 2014
12. Prepared by:
HENJEL B. PERALES
Scriptwriter
Ireneo V. Diamante NHS
District of Tuburan II
Division of Cebu Province