Post-Harvest Handling – SS1 Horticulture and Crop Production Lesson Note (Second Term)

Why Post-Harvest Handling?

In Nigeria, a lot of our farm produce (up to 40%!) goes to waste between the farm and the kitchen. This is because horticultural crops like tomatoes, mangoes, and spinach are mostly water and can spoil very quickly.

Post-Harvest Handling is everything we do to the crop from the moment it is cut until it reaches the final consumer.

Why is this stage so important?

• Reduces Waste: It stops fruits from rotting before they can be eaten.
• Adds Value: Clean, well-packaged vegetables sell for a higher price than dirty ones.
• Better Health: Proper handling prevents germs and mold from growing on our food.
• Market Life: it helps the crops stay “fresh-looking” for a longer time.

Sorting and Cleaning

The first thing we do after bringing the harvest from the field is to “clean up.”

1. Cleaning

We remove soil, dust, and any “hitchhiking” insects.

• For Root Crops (Carrots, Ginger): We wash off the mud.
• For Leafy Greens: We shake off sand and remove yellow or dead leaves.
• Caution: For soft fruits like strawberries or tomatoes, we usually don’t wash them until right before eating, because moisture makes them rot faster.

2. Sorting

Sorting is the process of removing the “bad” from the “good.”

• We remove any fruit that has insect holes, bruises, or soft spots.
• Why? One rotten tomato in a basket can spread “gas” and germs that will make the whole basket rot by the next morning.

Grading (The Secret to Higher Profits)

While sorting is about removing “bad” items, Grading is about grouping the “good” items into different levels of quality.

How do we grade?

• By Size: Putting all the “Jumbo” onions in one group and the small “seedling” onions in another.
• By Ripeness: Grouping very ripe tomatoes for immediate soup-making and “green-turning-pink” tomatoes for long-distance travel.
• By Appearance: Putting the perfectly shaped, shiny peppers in a “Premium” grade for hotels or supermarkets.

The Benefit: Grading allows a farmer to sell “Grade A” items at a very high price, while still making some money from “Grade B” items at a lower price.

Packaging (Safe Travel)

Most of our horticultural crops travel long distances (like tomatoes coming from the North to the South). Packaging protects them during the bumpy ride.

Common Packaging Materials:

• Plastic Crates: These are the best! They have holes for air to flow, and they can be stacked without crushing the fruits at the bottom.
• Raffia Baskets: Very common in Nigeria. They are cheap, but if packed too high, the weight of the top fruits will squash the ones at the bottom.
• Jute Sacks: Good for “tough” items like onions or ginger, but bad for soft items like tomatoes.
• Cardboard Boxes: Used for high-value items like flowers or expensive fruits.

Rules for Packaging:

1. Don’t over-stuff: Leave a little breathing room.
2. Ventilation: Use containers with holes so heat doesn’t build up inside.

Storage (The Waiting Period)

Storage is keeping our produce safe until the price is right or until we are ready to eat them. In a hot climate like Nigeria, this is the biggest challenge.

Types of Storage:

1. Cold Storage (Refrigeration): The best way to keep things fresh. It “puts the plant to sleep” so it doesn’t rot.
2. Evaporative Cooling (The “Pot-in-Pot” method): A traditional Nigerian way where a small pot is placed inside a larger wet pot with sand in between. It stays very cool inside!
3. Dry Storage: Used for onions, garlic, and ginger. They are hung in a cool, airy place away from direct sunlight.

Summary Table for the Market