project on post harvest management

1. POST-HARVEST MANAGEMENT
OF
CEREAL CROPS

2. INTRODUCTION
The efforts of farmers and
agricultural organizations, a
significant amount of cereal
crops are lost after harvest due
to poor storage and processing
techniques. This not only leads
to economic losses for farmers
but also contributes to food.
Insecurity and hunger in many
parts of the world. That's why
it's important that we focus on
post-harvest management to
ensure that we can maximize
crop yields and reduce waste.

3. PROCESS INVOLVED IN THIS
MANAGEMENT
Post-harvest treatment for storage
Primary processing of cereals
Secondary processing of cereals

4. TREATMENT FOR STORAGE
Harvesting
Threshing
Winnowing
Drying
Storage

5. HARVESTING
 Utilizing cutting-edge
technology to harvest
crops is crucial since it
decreases grain waste
and improves grain
quality and quantity.
THRESHING
 The process of separation of
grain from the stalk on
which it develops and from
the chaff or
unit that covers it.

6. WINNOWING
 This method is used for
separating grains from husk
after the process of
threshing. Threshing is the
process of separating
grain from the chaff.
DRYING
 To encourage uniform
drying, the grain must be
stirred frequently, especially
if it is in direct sunlight.

7. STORAGE
Grain is stored on platforms in heaps, in
woven baskets or in bags. In humid
countries fires may be lit under elevated
platforms, to dry the produce and deter
insects or other pests.

8. PRIMARY PROCESSING
Cleaning and Grading
Hulling
Pounding/Milling
Paraboiling
Drying
Storage

9. CLEANING
 To remove foreign and
undesirable materials from
the threshed grains.
HULLING
 To separate the grains into
various fractions on the
basis of physical
characteristics.

10. POUNDING
 The principal procedure is milling
that is, the grinding of the grain
so that it can be easily cooked
and rendered into an attractive
foodstuff. Cereals usually are not
eaten raw, but different kinds of
milling (dry and wet) are
employed, depending on the
cereal itself and on the eating
customs of the consumer.
PARABOILING
 Rough rice is steeped in cold or
warm water, heated with steam
under pressure or in boiling water
to gelatinize starch with minimum
grain swelling, followed by slow
drying (15, 16). The process
accelerates aging of the grain and
loosens the hull.

11. DRYING
 To encourage uniform
drying, the grain must be
stirred frequently, especially
if it is in direct sunlight.
STORAGE
 Grain is stored on platforms
in heaps, in woven baskets
or in bags. In humid
countries fires may be lit
under elevated platforms,
to dry the produce and
deter insects or other pests

12. MAIZE
The best post-harvest practices for maize include
drying properly and safely using drying facilities,
monitoring moisture content carefully, and ensuring
that the storage in place will protect the maize from
mold growth, pests, and moisture.

13. PADDY
After harvesting and drying, the paddy is subjected to
the primary milling operation which includes de-
husking as well as the removal of bran layers
(polishing) before it is consumed. In this process the
rice which is obtained after milling is called raw rice.

14. MILLETS
Threshing, drying, cleaning, packaging, storage,
processing and transportation are as significant. This
comprises the second half of activities following pre-
harvest operations. Therefore, these are crucial
processes in the whole food chain for
millet production.

15. SECONDARY PROCESSING
Puffing
Flaking
Fermentation
Baking
Extrusion