 |
 |
>
>NAVIGATION > >
 |
 |
 |
 |
 |
| Overview |
| Land Selection |
| Crop Selection |
| Seed Selection |
| Good Agricultural Practice (GAP) |
| Environmental Protection |
 |
|
|
CROP HARVESTING AND HANDLING
The critical factors in optimizing yield, quality and value of the harvested crop, and ensuring that food safety standards are met, are:
| 1. | Timely harvesting |
| . | picking the crop at exactly the stage of development the market demands |
| . | ensuring that the minimum interval has elapsed since the last agrochemical application |
| 2. | Effective sorting and packing |
| . | use of hygienic methods of picking, grading and packing |
| . | streamlined procedures for delivering the product in prime condition |
| 3. | Adding value close to the farm |
| . | trimming and combining products in 'pre-packs' where market opportunity exists |
| . | maximizing the value added close to the farm so that most of it returns to the growers |
| 4. | Timely collection |
| . | early and regular collection from field packhouse to cold store to prevent deterioration |
| . | clear handover point at which ownership of the crop transfers from grower to buyer |
| 5. | Transparent payment procedures |
| . | clear accounting system showing price paid and explaining deductions |
| . | prompt payment of farmer's dues |
 |
 |
 |
 |
 |
 |
 |
|
|
Natural
Resources Institute 2003