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This Training Manual was prepared and reproduced under FAO Project PFL/RLA/001/PFL "The Reduction of Post-Harvest Losses of Fruits and Vegetables Entering the Inter-Island Trade.", and funded therefore by the FAO Action Programme for the Prevention of Food Losses. It is intended as a source of training material and general information on the subject of post-harvest technology and marketing of fresh produce appropriate to the conditions, commodities and needs of trainers and growers of the Eastern Caribbean.
The Manual is sub-divided into Sections, each of which describes the important principles and considerations of that particular phase or aspect of fresh produce marketing. In this way it is hoped that the complexities which are an everyday part of fresh produce marketing are more easily understood. At the same time it is recognized that not all trainers or trainees need exposure to the whole spectrum of activities from production to consumption and that most extension workers in the region are too busy to select and abstract their training material from a broad and more general text. Accordingly, trainers and extension workers should consider the Training Manual as a 'menu' from which different 'meals' can be selected to suit different appetites or training needs on different occasions.
Throughout the preparation of this Manual, I have tried to keep to a simple, readable, and I hope, interesting style with the emphasis on the principles concerned and their relevance to real situations in the Eastern Caribbean. However, the subject material is complex and often the use of technical terms is the only way to properly describe the events or operations concerned. The Manual should not be considered anything more than an introduction to the subject of post-harvest technology and marketing of fresh produce and the references given in Section 12 are just a selection from many other possible sources.
Trainers are encouraged to abstract or reproduce the material in the Manual to suit their needs and those of the trainees. However, as with any reference material, the source should always be acknowledged.
Stephen R. Harris
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