Download
1 / 69
870 likes | 1.16k Views
WORKSHOP ON POST HARVESTING TECHNIQUES OF FRUIT AND VEGETABLE PRODUCTS. INTRODUCTION FOOD QUALITY STATEMENT.
E N D
WORKSHOP ON POST HARVESTING TECHNIQUES OF FRUIT AND VEGETABLE PRODUCTS
INTRODUCTION FOOD QUALITY STATEMENT • It is recommended that there is a need for classification and a quality mark on local produce, otherwise consumers have little confidence in purchasing it as they are unable to be confident of local produce of good quality.
PROCESS INVOLVED • This process involves producers examining produce for the following characteristics: - • Size • Shape • Colour • Visual Defects
Marketing Information Required • All domestic products should be labelled and packed with the following: - • Place of origin, including name and address of producer • Local Quality Mark • Weight and/or, count of product consignment and where applicable size • Grade, classification, and variety of the product to Relevant Standards • Failure to do so, leaves a potential lack of consumer confidence
Key Marketing Issues to be addressed • Sorting • Grading • Storage • Packaging • Labeling • Quality inspection systems • Cleaning and hygiene • Role of Wholesale Markets
SORTING GRADING • Sorting grading operation in all European countries is • fully mechanised.Two types are available. • One where produce just moves through conveyer belts and sorting and packing is done manually by workers. • Second, fully automatic sorting and packing lines, where produce is sorted and graded through computer control systems . This is done by on the basis of presence of blemishes and colour and also grading is done by weight or size basis and produce is packed in cartons or crates automatically.
STORE MANAGEMENT
STORAGE • Growers and store managers should always keep in mind that the purpose of storing fruit and vegetables is to ensure a supply of highly acceptable fruit and vegetables outside of the growing season for as long as is possible and economically justified.
STORAGE • The objectives of storage are to: • Preserve the freshness of produce to a degree that makes them as acceptable to the customer as freshly harvested crops. • To satisfy a regular continuous demand outside of the regular season of production • To provide as near to a year round supply of the staple commodity produce as possible
STORAGE • Store managers must be aware that the maximum storage life of fruit and vegetables can only be achieved by storing undamaged produce at the lowest temperature tolerable to the crop.
STORAGE • Store managers should strive to maintain an even storage temperature regime through out the entire length of the storage period. Crops entering store should be cooled down to their optimum storage temperature as soon as possible, as any delay in lowering temperature will seriously affect the length of time that the crop can be successfully stored.
STORAGE • Automated systems of temperature control are recommended, but at the very least stores should have hand read or electronic thermometers available to measure stored crop temperature at representative points in the store (at least one thermometer for every 150 tonnes of stored crop).
Packaging and Transportation of Fruit and Vegetables Most Fruit and Vegetables Produce needs packaging of some sort, this can be bag, box, crate basket, containers etc Exceptions are generally large fruit and vegetables such as pumpkins and water melons
Packaging and Transportation of Fruit and Vegetables Produce preparation and good packaging techniques should be more than repaid by : - • Higher Prices • Lower Losses
Packaging and Transportation of Fruit and Vegetables Sophisticated Packaging will be used more when it significantly reduces losses of perishable produce e.g. soft fruits Other Example is the Waxing and wrapping of for example oranges is very common, and preserves the produce and make it more attractive to the buyer
Packaging and Transportation of Fruit and Vegetables The Packaging of fruit and vegetables serves six basic purposes: -
Packaging and Transportation of Fruit and Vegetables • Costs and product loss would certainly be much higher if everything had to be carried and moved without any form of packaging • Allows short/medium storage of produce and in some cases for example Cauliflower long term frozen storage due to Vapour/gas tight packing
Packaging and Transportation of Fruit and Vegetables • It makes produce more attractive to the buyer thus increasing the price at which it can be sold. • Packaging and labelling of produce also gives the buyer confidence in procurement, because more information is available about the product. For example, size, grade, origin etc
Packaging and Transportation of Fruit and Vegetables • It provides a convenient way of handling and transporting produce • Packaging is used to divide produce into convenient units for wholesale and retail sales
Packaging and Transportation of Fruit and Vegetables Calculating packaging costs Assume that apples are packed 12 kg at a time in plastic crates which, with occasional repairs, can be used for 40 trips. A box costs $6, repairs and cleaning during its life costs $2 and each time the box is transported back empty to the producing area costs $1.
Packaging and Transportation of Fruit and Vegetables Then the packaging cost per trip is ... [ (original cost + repairs) ÷ no. of trips] + transport when empty or ($6 + $2) ÷ 40 trips + $1 = $1.20 per 12 kg and $1.20 ÷ 12 kg = $0.10 per kg
Packaging and Transportation of Fruit and Vegetables • Transport loaded with fresh produce either in bulk or in containers of any description should be driven considerately, as driving too fast on fields, rough farm tracks or the highway will cause compression damage to produce. • Also damage can be caused in transit by the constant shaking on bumpy roads and exposure to sun on top of the truck
Packaging and Transportation of Fruit and Vegetables • Containers, bulk bins or sacks should be loaded onto transport carefully and in such a way as to avoid shifting or collapse of the load during transportation.
Packaging and Transportation of Fruit and Vegetables • Bulk loads or the top of open containers travelling long distances should be covered with preferable a open weave sheet such as hessian to prevent excessive dehydration caused by exposure to hot sun.
Packaging and Transportation of Fruit and Vegetables Transporting and charging by Container • Truckers paid on a container basis, leads farmers and traders to squeezing as much as possible into the container • This can be a false economy and the loss resulting from damage caused usually exceeds the savings in transport costs
PACKAGING Following types of packing are in use for packing of various fruit and vegetables in European countries: • Cardboard carton • Plastic crates • Nylon net bags • Polythene bags • Shrink wraps • Tray packing
Recommended International Standard Wholesale Packaging Guidelines for Selected Fruits and Vegetables
Carton boxes used for packing
QUALITY LABELS To establish the confidence among buyers food labels are a compulsory part of the international quality standards • Some markets used their own quality label on the packs, which is a indication of top quality. • One such label used in Europe is FLANDRIA QUALITY who sell more than 30 varieties of fruit & vegetables under this label.
