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Causes and Minimization of Post-Harvest Losses Course

INTRODUCTION

Food loss and waste have many negative economic and environmental impacts. Economically, they represent a wasted investment that can reduce farmers’ incomes and increase consumers’ expenses. Environmentally, food loss and waste inflict a host of impacts, including unnecessary greenhouse gas emissions and inefficiently used water and land, which in turn can lead to diminished natural ecosystems and the services they provide.

While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations on the journey to consumers. However, one of the major ways of strengthening food security is by reducing these losses. It is of high importance in the effort to combat hunger, raise income and improve food security and livelihoods. This workshop is designed to shed light on postharvest losses and strategies to reduce them.

Interventions in PHL reduction are seen as an important component of the efforts of many agencies to reduce food insecurity. PHL is increasingly being recognized as part of an integrated approach to realizing agriculture’s full potential to meet the world’s increasing food and energy needs.

DURATION

5 days

WHO SHOULD ATTEND?

This course is intended for various actors in the Agriculture Extension (Agricultural extension officers, senior agricultural officials and policy makers) working with communities, in governments, funding agencies, Research organizations and non-government organizations among others for Agriculture support activities and other development programmes.

LEARNING OBJECTIVES

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

  • Understand various concepts in relation to 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.

TOPICS TO BE COVERED

  • Basic concepts
    • Food waste
    • Food loss
    • Food waste and loss
    • Food quality loss or waste
    • Physical loss
    • Economic loss
  • Causes of post-harvest losses
    • Primary Causes
    • Secondary Causes
  • 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
  • Implications of reducing food loss and waste on
    • Food availability
    • Food safety and security and livelihoods
    • Food prices

REQUIREMENTS

Participants should be reasonably proficient in English. Applicants must live up to Indepth Research Services (IRES) admission criteria.

METHODOLOGY

The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.

ACCREDITATION

Upon successful completion of this training, participants will be issued with an Indepth Research Services (IRES) certificate certified by the National Industrial Training Authority (NITA).

TRAINING VENUE

The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments and lunch.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION AND AIRPORT PICKUP

Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.

Email:This email address is being protected from spambots. You need JavaScript enabled to view it..  

Mob: +254 715 077 817

TAILOR- MADE

This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817.

Mob: +254 792516000+254 792516010 or mail This email address is being protected from spambots. You need JavaScript enabled to view it.

PAYMENT

Payment should be transferred to IRES account through bank on or before C.O.B.  30th  November 2020

Send proof of payment to This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Please Note: The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

Event Properties

Event Duration 5 Days
Event Date 07-12-2020
Event End Date 11-12-2020
Cut off date 30-11-2020
Individual Price(Kenyan) KES 75,000
Individual Price (International) EUR 1,012
Individual Price(International in Dollars) USD 1,000
Location Nairobi, Kenya
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Contact Us

+254 715077817 | +254 792516000
[email protected]
Westlands, Rhapta Road
Njema Court, Suite R2

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