Training on Causes and Reduction of Post-Harvest Losses

Food loss plus waste have numerous bad economic and ecological impacts. Economically, they represent a squandered financial investment which may minimize farmers' incomes as well as improve consumers' expenses. Environmentally, waste and food loss inflict a multitude of impacts, which includes unnecessary greenhouse gas emissions and also inefficiently used land and water, which is able to result in diminished natural ecosystems and also the services they offer.

While the variety of food insecure public remains unacceptably high, substantial levels of foods are lost because of infestations and spoilage on the voyage to consumers. Nevertheless, among the main methods of strengthening food protection is by decreasing these losses. It's of high value in the energy to fight hunger, raise revenue and better livelihoods and food security. This workshop was created to shed lighting on postharvest losses as well as tactics to reduce them.

DURATION: 5 days

WHO CAN ATTEND?

This program is designed for different actors within the Agriculture Extension (Agricultural extension officers, senior farming policy and officials makers) working with towns, funding agencies, in governments, Non-Government organizations and research organizations among others for Agriculture assistance activities along with other development programs.

COURSE OBJECTIVES

• Understand different ideas in relation to meals losses as well as control.

• Understand the benefits of receptive harvest, packing, transportation and storage to offering quality product.

• Understand just how food safety practices start in the area and have through harvest & post harvest handling.

COURSE TOPICS

• Basic concepts

• Economic loss
• Food loss
• Food quality loss or waste
• Food waste
• Food waste and loss
• Physical loss
• Causes of post-harvest losses
• Primary Causes
• Secondary Causes
• Methods of minimizing  post-harvest loss and wastage
• Biological controls
• Canning
• Drying techniques
• Freezing
• Irradiation
• Packaging and protective storage
• Pasteurization
• Refrigeration and cooling
• Sterile filtration
• Use of chemicals
• Implications of reducing food loss and waste on
• Food availability
• Food prices
• Food safety and security

PLEASE NOTE

• All the participants should be conversant with the English language.
• All our courses involve a mix of one on one presentations, web based tutorials, group discussions, and practical exercises.
• All courses can be tailor made and adjusted to meet the client’s needs.
• We have a team of professional experts who work as professionals and trainers in their respective fields.
• Each participant will get an Uphilos Consultancy certificate, upon completion of each course.
• All our training sessions are held at Uphilos Center. For groups above five people we can train at any location in Kenya, above ten people any location within East Africa, and above twenty people at any location as per the client’s specifications.
• Participants will be responsible for their travel, dinner, airport transfers, and other personal expenses.
• Accommodation will be arranged upon request at a discounted price.
• All payments should be made two weeks prior to the training for better logistics. Proof of payment should be sent to [email protected]