Training on Causes and Minimization of Post-Harvest Losses courses

Course title:     Training on Causes and Minimization of Post-Harvest Losses courses

Training venue: Nairobi Kenya

Course dates:  

26/09/2022 - 23/09/2022 :

21/11/2022 - 25/11/2022 :

Contact us through: Email: [email protected]; Tel: +254732776700 / +254759285295

INTRODUCTION

Foods are very prone to loss and waste. Such loss and waste does not only lead to reduced farmers’ incomes and increase consumers’ expenses but also present many negative economic and environmental challenges. While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations before they can be consumed. Reducing food losses and waste is a proven way of ensuring food security. This training course is designed to shed light on causes of postharvest losses and strategies that can reduce such losses.

DURATION

5 Days

COURSE OBJECTIVES

By the end of the course, participants will be able to:

• Understand the concepts of food losses and control.
• Understand the importance of attentive harvest, packing, storage and transportation to providing quality product.
• Understand how food management practices affect post-harvest condition.
• Understand how food safety practices begin in the field and carry through harvest & post-harvest handling.
• Reduce losses (both physical and in market value) between harvest and consumption.
• Protect food safety and learn appropriate handling technology for a given produce taking into consideration the available technology of the locality or country.

COURSE OUTLINE

Module 1:

Basic concepts

• Food waste
• Food loss
• Food waste and loss
• Food quality loss or waste
• Physical loss
• Economic loss

Module 2:

Causes of post-harvest losses

• Primary Causes
• Secondary Causes

Module 3:

Methods of post-harvest loss and waste minimization

• Drying techniques
• Packaging and protective storage
• Refrigeration and cooling
• Use of chemicals
• Biological controls
• Canning
• Irradiation
• Freezing
• Pasteurization
• Sterile filtration

Module 4:

Field trip

Module 5:

Implications of reducing food loss and waste

• Food availability
• Food safety and security and livelihoods
• Food prices