VEGETABLE POSTHARVEST TRAINING MANUAL

VEGETABLE POSTHARVEST TRAINING MANUAL

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Vegetable Postharvest Training Manual

Antonio L. Acedo Jr. World Vegetable Center South Asia, India

Md. Atiqur Rahman (Bangladesh translation) Bangladesh Agricultural Research Institute

Borarin Buntong (Khmer translation) Royal University of Agriculture, Cambodia Durga Mani Gautam (Nepali translation) Agriculture and Forestry University, Nepal

July 2016 AVRDC/USAID Postharvest Program

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Published by

World Vegetable Center is the leading international nonprofit organization committed to alleviating poverty and malnutrition in the developing world through the increased production and consumption of safe vegetables.

Contact: AVRDC - The World Vegetable Center P.O. Box 42, Shanhua, Tainan 74199 TAIWAN Tel: +886 6 583 7801 Fax: +886 6 583 0009 Email: info@ Web:

Suggested citation: Acedo AL Jr, Rahman MA, , Buntong B, Gautam DM. 2016. Vegetable Postharvest Training Manual. World Vegetable Center, Taiwan. p.

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Acknowledgement

This training manual was produced under the AVRDC/USAID Postharvest Program through the support provided by the Bureau for Food Security, U.S. Agency for International Development (USAID), under the terms of Award No. AID-BFS-IO-12-00004. All opinions expressed in this manual are those of the authors and do not necessarily reflect the views of the USAID.

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Contents

Acknowledgement I. Introduction

- The training manual - Scope and contents - The training program - Planning and preparing for the training - Implementing the training - Evaluating the training II. Importance of Postharvest Management - Reducing postharvest losses - Postharvest losses of vegetables - Value chain approach to reducing postharvest losses III. Vegetable Value Chains - Value chain - Traditional chain - Modern chain

Postharvest chain IV. Vegetable Quality and Food Safety

- Quality - Quality components - Quality loss - Quality monitoring - Food safety - Food safety assurance - Costs associated with food safety outbreaks - Role of growers and handlers - Good Agricultural Practice (GAP) - Good Hygienic Practice (GHP) - Good Manufacturing Practice (GMP) - Hazard Analysis Critical Control Point (HACCP) V. Factors Affecting Vegetable Quality - Physiological factors - Mechanical factors - Microbiological factors

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