Post-Harvest Handling

Crop Cultivation & Harvesting

Harvesting is not the end of farming — it's only half the job. Once crops are harvested, they need proper handling, cleaning, grading, and storage before reaching the kitchen or market. If not, up to 30–40% of produce can be wasted due to spoilage.

🧹 1. Cleaning & Washing

  • Leafy vegetables: Rinse gently in clean water to remove soil and dust. Shake off excess water, Don't soak too long.
  • Root crops (carrot, radish, potato): Wash off mud, dry in shade before storage.
  • Grains & pulses: Dry under sun to remove moisture before storage.

👉 Tip:

Clean produce looks fresher, safer, and fetches a better price in the market.

📊 2. Sorting & Grading

Sorting: Separate damaged, diseased, or misshapen produce.

Grading: Group produce by size, shape, or quality.

Example: Tomatoes → Grade A (large, red), Grade B (medium), Grade C (small or slightly cracked).

Farmers who grade their produce often get higher market value.

🌞 3. Drying (for Grains, Pulses, Spices)

After harvest, grains must be dried to safe moisture levels.

  • Wheat, rice, pulses → spread under the sun for 2–3 days.
  • Drying prevents fungal growth and insect attack during storage.

🛢️ 4. Storage Methods

For Vegetables & Fruits

  • Store in cool, ventilated rooms.
  • Avoid plastic bags (trap moisture → rot). Use crates or baskets.
  • Some crops like potatoes can be stored in dark, cool rooms for months.

For Grains & Pulses

  • Store in jute bags, metal bins, or earthen silos.
  • Apply neem leaves or neem oil coating to grains as natural pest repellent.
  • Keep bags raised from the ground to avoid moisture.

🚚 5. Transporting Crops

Handle carefully during transport:

  • Use crates or baskets lined with leaves/paper to avoid bruises.
  • Don't overload sacks — heavy pressure damages the bottom produce.
  • Transport during cool hours (morning/evening) for freshness.

🧑‍🌾 Why Post-Harvest Care Matters

Here's why proper handling is crucial:

  • Reduces wastage by 20–30%.
  • Keeps food fresh longer.
  • Increases selling price in the market.
  • Builds trust with customers for quality produce.

✍️ Practical Exercise for You

Try this simple activity:

  • Harvest a small batch of vegetables (like spinach or tomatoes).
  • Wash and sort them into good and damaged groups.
  • Store the good batch in a cool, airy place (basket or crate).
  • After 2–3 days, compare the stored ones vs. ones left in the open. you'll see how proper handling extends freshness.