Post-Harvest Loss Reduction and Management Training Course

This course equips participants with practical skills to reduce post-harvest losses and improve the quality and value of agricultural produce. It focuses on harvesting, handling, drying, storage, processing, packaging, transport, and loss assessment.

Target Groups

• Farmers and farmer group leaders
• Agricultural extension officers
• Agribusiness and processing managers
• Warehouse, storage, and logistics operators
• Food safety and quality officers
• Development and food security program staff
• Managers and supervisors seeking to strengthen organizational practice in this field
• Consultants and professionals supporting related organizations

Course Objectives

By the end of this course, participants will be able to:

• Explain causes and impacts of post-harvest losses
• Apply good harvesting and maturity indices
• Use appropriate handling and sorting practices
• Select effective drying methods for grains and perishables
• Manage storage conditions and pests
• Apply cold chain principles for perishables
• Use packaging and transport practices that reduce damage
• Apply basic processing and value addition
• Assess and measure post-harvest losses
• Develop loss reduction action plans and business cases

Course Modules

Module 1: Post-Harvest Systems and Losses

• Value chain stages
• Types and causes of losses
• Economic and nutritional impact
• Quality and safety
• Loss assessment overview

Module 2: Harvesting and Maturity

• Maturity indices
• Timing and methods
• Harvesting tools
• Field handling
• Reducing mechanical damage

Module 3: Handling, Cleaning, and Sorting

• Cleaning and grading
• Sorting standards
• Packing house basics
• Hygiene practices
• Worker safety

Module 4: Drying and Curing

• Drying principles
• Grain and cereal drying
• Solar and mechanical dryers
• Moisture measurement
• Curing roots and tubers

Module 5: Storage Management

• Storage structures
• Hermetic storage
• Pest and mold control
• Warehouse management
• Aflatoxin prevention

Module 6: Cold Chain and Perishables

• Temperature management
• Cooling methods
• Ripening and shelf life
• Low-cost cold storage
• Energy options

Module 7: Packaging and Transport

• Packaging materials
• Crate and bag selection
• Load handling
• Transport practices
• Reducing losses in transit

Module 8: Processing and Value Addition

• Primary and secondary processing
• Preservation methods
• Product development
• Food safety and standards
• Small-scale equipment

Module 9: Loss Assessment, Markets, and Business Planning

• Loss measurement methods
• Cost-benefit of interventions
• Market linkages
• Financing equipment
• Action planning

Module 10: Practical Exercises and Capstone Project

• Assessing post-harvest losses in a case value chain
• Designing improved handling and storage practices
• Costing a loss reduction intervention
• Demonstrating drying or packaging techniques
• Presenting a post-harvest improvement plan