Post-harvest and marketing

This category contains 119 resources

Construcción de graneros locales llamados localmente “Colombier” en Haití

Tradicionalmente la adaptación de las prácticas agrícolas toma en cuenta las consecuencias de los desastres y fenómenos naturales, su prevención y mitigación. Una de las prácticas que intenta reducir el impacto de las sequías, inundaciones y de los ciclones tropicales y lluvias, es la construcción de graneros llamados localmente “Colombier”. Se trata de una estructura construida con altos postes, donde los granos y las semillas recogidas o cultivadas pueden estar almacenados por periodos extensos, asegurando que no se pierdan cuando se presenten de catástrofes naturales. La siguiente tecnología explica cómo usar y construir un “Colombier”.

Construction of traditional granary locally called "Colombier" in Haiti

Traditional agricultural adaptation practices in Haiti address the consequences of natural disasters, preventing and mitigating them. One such practice, intended to reduce the impact of droughts, floods and tropical cyclones and storms, is the construction of a granary called “Colombier”. It is a structure built on high posts where grains and beans may be stored for extended periods of time. This secures them from being washed away or otherwise damaged by catastrophic events. This technology explains how to use and construct a “Colombier”.

Increasing yield of mango with selective harvest

Due to inaccurate methods of harvesting, farmers tend to destroy the quality of the mangoes and obtain reduced yields of the fruit which results in a loss of income of the farmers. Through selective harvesting techniques, mangoes are harvested in three stages from the trees based on their maturity level. Also, proper picking poles are used to harvest the mangoes in order to avoid dropping them on the ground causing subsequent damage. This technique explains how to properly harvest mangoes and how the mango harvest can be planned in order to reduce post-harvest losses.

How to process the raw beeswax into value added products

Beeswax is a natural wax produced by honey bees of the genus Apis. The worker bees produce wax to use it for comb structural stability, to form cells for honey-storage and larval and pupal comfort and protection within the bee hive. Beeswax offers the opportunity to the beekeeper to generate extra income from the extraction and processing of the wax into added value products. This technology explains how process the bee wax into added value products. It also includes some indications for buying beeswax and storing it and some information about the composition of wax.

How to collect the raw wax from the hive

Beeswax is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdomen of worker bees. The worker bees collect and use it to build combs and to form cells for honey-storage. The eggs, larvae and pupae also develop in the wax cells into adult bees. Bees wax offers the opportunity to the beekeeper to generate extra income from the extraction and processing of the wax. This technology explains how to collect bees wax from the hive.

How to process raw honeybee pollen into food for humans

Pollen is one of the products of the beehive that the beekeeper can collect to increase his/her income from beekeeping. Pollen is often called the "super food". High performance athletes are quoted as eating pollen because of its high energetic power.
Each pollen grain carries a variety of vitamins, proteins and minerals, making pollen a very important source of nutrients for us. Pollen also contains the 22 essential amino acids that the human body needs every day. This technology explains how to process raw pollen into ready food for humans.

How to collect raw honeybee pollen from the hive

Pollen is collected by the honeybees from the anthers of flowers while they visit them. Pollen is stored in the pollen baskets on the posterior legs of the bees and brought to the hive. To make the pollen stick together, the bees add some saliva and nectar. In the hive, it is stored in the honey combs, and used as food for the bees. Bee pollen is the primary source of protein for the hive. Pollen pellets can be harvested as food for humans because of their rich content in vitamins, proteins and minerals. This technology explains how to collect raw pollen from movable frame hives.

Postharvest handling and utilization of Cactus fruits

Cactus is a plant cultivated in several countries, where it is eaten as it is or processed into different products at household or small scale level. Furthermore, the cactus fruit could be used as a raw material for agri-industrial food processing purposes. This practice provides a description of the post harvest handling for processing the cactus fruits at small scale.

Fish Powder

Fish is a good source of micronutrients, essential omega 3 fatty acids and high quality protein. Apart from processing fish fillets, many fish processing companies dispose of the fish byproducts (fish head, bones, viscera, frames and skin). Development of low cost, nutrient dense and safe fish products from byproducts is gaining in popularity. In Uganda and Ghana, fish byproducts are dried and milled to create a powder. Such powder has high levels of micronutrients, particularly calcium, phosphorous, zinc, iron as well as vitamins and omega 3 fatty acids. Micronutrient deficiencies are a problem in Uganda and Ghana and thus enriching staple foods with nutrient dense fish powder offers an opportunity for combatting malnutrition amongst various populations at a relatively minimal cost. The following practice demonstrates the product of powder fish by-products.

Fish and their Byproducts

Fish is a unique source of micro-nutrients. However, many parts of larger fish, such as the head and the bones, are discarded during fish processing despite the high levels of nutrients, and particularly micro-nutrients found in these parts. Thus the promotion and use of fish byproducts to create low-cost, high-quality food could help reduce malnutrition. This practice illustrates the nutritional benefits of incorporating fish byproducts in the diet and suggests recipes to guide their preparation.