GUIDELINES FOR THE FRUIT & VEGETABLE CHAPTERS
of the INPhO Compendium on Post-harvest operations
Below you find the guidelines for a chapter of the INPhO Compendium on post-harvest operations. It is obligatorily to include the "Heading 1"-items (1-6) in your chapter. You can leave out the "Heading 1"-item 7 (Annex). Also you can leave out "Heading 2"-items if you have no content for them or you can add "Heading 2"-items if the given ones do not cover all the content you wish to provide.
IMPORTANT: In order to allow easy conversion into internet readible files (HTML) it is very important that you use styles carefully. If you are not familiar with the use of styles in MS Word (or your text-processing software), please read about styles in the MS Word help.
CHAPTER: <CROP NAME HERE> Post-Harvest Operations in Developing Countries
Importance of the post-production system for fruits and vegetables in developing countries.
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Summarised characteristics, scientific name, origin, seasonal production, main causes of postharvest losses and poor quality.
1.1 Economic and Social impact (of the crop) "Style: Heading 2"
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1.2 World Trade "Style: Heading 2"
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Table x: This is a table
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If you create a table within your chapter always use the table function.
Never create tables by using tabs or blanks.
1.3 Primary product (fresh) "Style: Heading 2"
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1.4 Secondary product (processed) "Style: Heading 2"
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1.5 Elements on quality assurance and export marketing "Style: Heading 2"
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1.6 Consumer Preferences "Style: Heading 2"
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1.7 Others "Style: Heading 2"
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Main attention should be paid on traditional and improved techniques used by smallholder and medium scale farmers for carrying out each the operations in the post-production chain in developing countries. Also, is important to appoint out the division of the work within the household associated to post-harvest operations of the specific fruits/vegetable to deal with.
Note: the use of tables, figures or illustrations within the text description is very useful and very high appreciated.
2.1 Harvesting "Style: Heading 2"
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Should describe and discuss the following elements
· Crop preparation
· Field condition
· Maturity index
· Harvesting tools and containers
· Field packing
· Transport to the packinghouse
On the basis of which conditions and why are used improved techniques, costs, average cutting losses associated with, sharing of resources among farmers, quality considerations, cost of labour: family members participation and so forth.
2.2 Curing "Style: Heading 2"
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Should describe and discuss this special treatment for some roots, tuber and bulb crops on the following elements:
· Curing in the field
· Curing with heated air
· structures for curing
· aide substances for curing
2.3 Packinghouse operations "Style: Heading 2"
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Should describe issues on container, transportation, water needs, equipment and/or tools used, quality criteria if it is the case and in a clear form the following operations or steps:
· Dumping
· Washing
· Waxing
· Sorting
· Sizing
· Packing line
2.4 Packing and packaging materials "Style: Heading 2"
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Information is required on packing and packaging materials and their advantages on:
· Packing practices and containers
· packaging practices
· packaging reutilization
· labelling
· package recycling
· standardisation of the container
2.5 Cooling system "Style: Heading 2"
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Why, When and How to apply cooling, types and applications (room cooling, forced air cooling, hydro-cooling, evaporative cooling, night ventilation, ice use, alternatives methods), equipment descriptions, operational and labour costs, cooling time, impact on adding-value, cost/benefit rate where they are used (organised societies or co-operatives), discussion on profitability, advantages and disadvantages, shilling injury and temperature recommended.
2.6 Storage of fruits and vegetables "Style: Heading 2"
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Compatibility groups for storage of fruits, vegetables and floral crops, storage practices and structures, storage for dried and cured crops, shelf-life, relative humidity and temperature problems associated with them and its control.
2.7 Transportation system "Style: Heading 2"
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It must consider transportation on any of the following systems and modalities, as they are used:
· Open vehicles
· Refrigerated vehicles
· Stacking patterns
· Pallet and slip sheet loads
2.8 Processing "Style: Heading 2"
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At least 3 process description of the main secondary products obtained by any of the processing technology (drying, bottling, canning, juicing and other method of processing) including equipment description for processing and other non food traditional use if is the case.
2.9 Others "Style: Heading 2"
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At least 3 process description of the main secondary products obtained by any of the processing technology (drying, bottling, canning, juicing and other method of processing) including equipment description for processing and other non food traditional use if is the case.
With focus on pest species more frequent in the crop, world distribution, critical points of infestations, infestation time, main control, chemical control, heat control, controlled and modified atmosphere control, loss level, biological cycle of the pest-insect/ micro-organism, other damage symptoms and level of losses, how and why infestations happens, channel of entry, quarantine treatments.
3.1 Pest Species "Style: Heading 2"
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3.2 Relative Status of major pest species "Style: Heading 2"
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3.3 Pest control "Style: Heading 2"
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3.4 Others "Style: Heading 2"
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5.1 Overview of costs and losses "Style: Heading 2"
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General overview of costs and losses at different stages of the post-production chain and consolidation data details.
5.2 Major problems "Style: Heading 2"
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What are the major problem facing small-holders and medium-scale farmers horticultural producers
5.3 Proposed improvements "Style: Heading 2"
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What improvements are most profitable, simple to introduce or most easily accepted by them
5.4 Gender aspects "Style: Heading 2"
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How has the introduction of new technologies affected gender relations?
5.5 Others "Style: Heading 2"
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