FAO AGRICULTURAL SERVICES BULLETIN 151

FAO AGRICULTURAL SERVICES BULLETIN 151

Manual for the preparation and sale of fruits and vegetables
From field to market

by
Andrés F. López Camelo, Ph.D.
Instituto Nacional de Tecnología Agropecuaria Estación Experimental Agropecuaria Balcarce
Balcarce, Argentina

 

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004

 

Table of Contents


The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 92-5-104991-2
ISSN 1010-1365

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to: copyright@fao.org

© FAO 2004


Table of Contents

Preface

Acknowledgements

Introduction

Chapter 1. Harvest

1.1 Harvest systems
1.2 Harvest ripeness and readiness for harvest
1.3 Handling during harvest
1.4 Harvest recommendations
1.5 Curing

Chapter 2. Preparation for the fresh market

2.1 The need for a packhouse
2.2 The packhouse

2.2.1 General considerations about design
2.2.2 General considerations about operations
2.2.3 Special operations
2.2.4 Packaging

Chapter 3. Storage

3.1 The need for storage
3.2 Requirements and general characteristics for a storage facility
3.3 Storage systems

3.3.1 Natural or field storage
3.3.2 Natural ventilation
3.3.3 Forced air ventilation
3.3.4 Refrigeration
3.3.5 Combination of storage systems
3.3.6 Controlled atmospheres

Chapter 4. Hygiene and Sanitation

4.1 Background
4.2 Microbiological risk in the production and distribution of fruits and vegetables

4.2.1 Before harvest
4.2.2 Market preparation
4.2.3 Storage and transport
4.2.4 Sale

4.3 Final considerations

Chapter 5. The Quality in Fruits and Vegetables

5.1 What does the consumer demand?
5.2 Definition of quality
5.3 Perception of quality

5.3.1 Components of quality

5.4 Obtaining a product of quality
5.5 Towards total quality in fruits and vegetables

Chapter 6. Selling Fruits and Vegetables

6.1 Understanding the consumer
6.2 Non-direct marketing
6.3 Direct marketing

6.3.1 The retail outlet
6.3.2 Street selling
6.3.3 Community markets
6.3.4 Farm stall Sales
6.3.5 Selling to restaurants and hotels

Appendix. Guide to Good Hygienic, Agricultural and Manufacturing Practices for the primary production (cultivation-harvest), conditioning, packing, storage, and transportation of fresh fruits. SENASAResolution 510/02

Glossary

Literature cited and additional readings

FAO Technical Papers

Back Cover