feasibility study of postharvest packaging house establishment in nepal
TRANSCRIPT
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Feasibility Study of Postharvest Packaging House
Establishment in Agriculture Markets / Collection Centers of
Nepal
Horticulture Enterprises and Research Center(HERC) , Kathmandu
Outlines of the Study
Introduction
Objective
Methodology
Limitation
Review of literature
Present status of Postharvest technology in Nepal
Packaging House
Market / marketing
Existing scenario of marketing structure in Ne pal
Design and Cost estimation of packaging house establishment
Hygiene and safety requirement
Good Agriculture practices ( GAP) in post harvest management and Packaging house
operation
Summery , Conclusion and Recommendation
Objective of the study
To assess and identify the feasibility of packaging house (with tools
and equipments for collection, washing, cleaning, grading, drying,
processing, packing and storage) establishment .
To assess and identify the appropriate place for establish the
packaging house.
To assess the cost for establishment of packaging house (with tools
and equipments) infrastructure.
Methodology
Both quantitative and qualitative methods were used to conduct the
study. Activities wise proposed methodology is as follows:
Literature review
Field verification of secondary information and primary data
collection: Kathmand , Rupandehi , Kapilbastu, Palpa districts
Design and cost estimation of Packing Houses ( with tools and
equipments )
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Status of Production
Source: Statistical Year Book of MoAD, Nepal (2011/12)
8069139 8114131 7762656
8615383
9457722
2538904 27544063003821
3203563 3298816
630563 686213 706972794164
1029754
0
1000000
2000000
3000000
4000000
5000000
6000000
7000000
8000000
9000000
10000000
2007/08 2008/09 2009/10 2010/11 2011/12
Production of Cereals, Vegetables and Fruits
Cereals Vegetables Fruits
Status of Production
2054817
24240482517696 2508044 2584301
269776 255384 262357318362 319770
134286135494 155050 176186
1797450
500000
1000000
1500000
2000000
2500000
3000000
2007/08 2008/09 2009/10 2010/11 2011/12
Production of Potato, Pulses and Oil Seed
Potato Pulses Oil Seed
Source: Statistical Year Book of MoAD, Nepal (2011/12)
Status of Post harvest losses
PH losses have been estimated worldwide to be of the
order of 20-30% for fresh fruits and vegetables and could
exceed 50% under adverse conditions.
Losses in horticultural produce vary between 15-35% at
different stages along the chain from harvesting to
marketing.
According to the Master Plan for Horticulture
Development (1991), conservative estimates of losses on a
weight basis were 25% for vegetables, 20% for fruits and
32% for potatoes including tuber seed.
FAN estimates a PH loss of 20-25 % cut flower occurring
due to lack of proper infrastructure only.
Status of Post harvest losses
The post harvest loss in paddy as estimated by PHMD,
Nepal is 5.99%.
Similarly, the loss during storage of rice, wheat and maize
is 1.97%, 3.31% and 2.47% respectively and their average
loss is estimated to be 2.09%.
The estimated average PH loss of vegetable, fruit and cut
flowers in Nepal is 20-30%.
The PH loss of banana, mandarin orange and cutflower
during transportation is 15-20%, 20-25% and 25%
respectively.
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Status of Post harvest losses
Post harvest losses occur due to:
Improper methods of harvesting.
Harvesting at an improper stage of maturity.
Insufficient grading, packaging and sorting.
Poor transportation and handling.
Poor storage facilities.
Status of Post harvest losses
Post harvest shelf life of horticultural produce depends on:
Condition of production.
Season.
Variety.
Stage of harvesting.
Method of harvesting.
Packaging, transportation and marketing system.
Issues and problems related to post harvest mgmt
Small landholding, scattered, remote production pocketswith limited access to market centers.
Lack of enforcement of quality standards for nationalmarkets and harmonization of quality standards withinternational markets.
Insufficiently coordinated research and extension systemsfor the development and dissemination of post harvesttechnologies.
Lack of skilled technical personnel in post harvesttechnology.
Issues and problems related to post harvest mgmt
Lack of appropriate technologies for enhancing the shelflife of fruits and vegetables.
Inadequacy of post harvest specific infrastructure such aspacking houses, cold storage.
Lack of auxiliary industries for the production ofpackaging materials, tools and equipment.
Rough handling of products during postharvestoperations, improper packaging and damage duringtransportation.
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Current approaches of postharvest management
Development of market centers in the areas of
production.
Construction of roads to connect production pockets to
market centers.
Improvement of packaging systems (Plastic crates,
improved bamboo baskets) for the transportation of fruits
and vegetables from collection centers to wholesale
markets.
Development of agro processing industries and cold
stores.
Current approaches of postharvest management
Subsidy for the construction of rustic stores and cellar
stores.
Dissemination of improved postharvest handling through
training and demonstration programs.
Subsidy on the electricity costs of cold stores.
Subsidies for the transportation and packaging of apple in
Karnali zone.
Available technologies of postharvest management
Plastic crates capacity of 20-25 kg for the
packaging of fresh fruits and
vegetables
significant reduction in
transportation losses.
use of Plastic crates is growing
popularity, owing to increasing
cost of carton boxes which are not
reusable.
Available technologies of postharvest management
Carton boxes capacity of 20 kg
used for fruits like apples and
mandarin oranges
Wooden box costlier
cannot be reused once they are
send to market.
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Available technologies of postharvest management
Rustic stores Dimensions: 195cm length x
75 cm width x 225 cm height
contain five racks with thecapacity for the storage of500 kg of potatoes.
fenced by mesh wire inorder to keep out pests andanimals.
covered with straw andgrasses.
Apples and potatoes can bestored.
Available technologies of postharvest management
Harvesting techniques for apple,
orange and banana have been
established.
Harvesting bags and knives have been
developed and distributed to farmers
on a 25% subsidy.
Available technologies of postharvest management
Zero-energy storage structure are constructed using
local materials such as brick andsand
do not require any energy foroperation
doubled walled with a 4" (10cm)space between two walls whichenclose a central storage spacehaving dimensions of 75cm x 50cmx 75 cm.
sand is kept moist by sprinklingwater regularly in order to maintaina temperature of 7-10oC.
Zero Energy Cold Store in Kaski promoted
by Nepalese Farming Institute
Apples stored in Jumla
Available technologies of postharvest management
Cellar store
Size: 3mx3mx3m
Capacity : 2 - 5 tons
constructed in hillock-likeplaces three sides of thestructure are enclosed by hillsand one north facing side isdug into a cave-like structure
with an entrance. Constructed from locally
available materials
Temperature : 4-9oC, RH: 75-90%.
Storage of apples, mandarins,oranges and sweet oranges.
Apple Storage in Cellar Store, Bajura
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Available technologies of postharvest management
Smoking of bananas and papayas isused to facilitate ripening ofbananas and papayas. This processtakes place over a 24 hour period
involves burning husk and wood in adrum, within a closed room. Thenumber of drums used varies inaccordance with the size of theroom and stage of maturity of thefruit. The use of smoking has beenencouraged as an alternative tocarbide treatment of fruits.
Improvements in the traditionallyused packaging materials such asdoko, tokarihave beenrecommended.
Available technologies of postharvest management(Traditional methods of storage)
Available technologies of postharvest management(Improved/Modern methods of storage)
Available technologies of postharvest management(Traditional processing techniques)
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Available technologies of postharvest management(Improved/Modern processing techniques)
Available technologies of postharvest management(Improved/Modern product drying technologies)
Available technologies of postharvest management(Grading Standards of fruits)
Grading standards of sweet orange
based on size:
A (Big): 76-80 mm diameter
B (Medium): 71-75 mm diameter
C (Small): 66-70 mm diameter
Off-grade: diameter >80mm &
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Measures to address postharvest management
Development of appropriatevarieties in order to prolong theharvesting season and shelf-life.
Development of commercialproduction centers along withtransportation infrastructure.
Development of suitable post-harvest technologies.
Mass production of PH tools andequipments, packaging materialsat prices which are affordable togrowers and traders on the localmarket.
Measures to address postharvest management
Development of appropriate andcost effective storage facilities.
Training of farmers in postharvest
management at production sites.
Development of skilled manpowerin the area of postharvesttechnologies.
Improved coordination betweenresearch and extension systems inareas of development,dissemination and adoption ofpostharvest technology.
Packaging House
A packing-house can be defined as a designated facility where fresh produce is
pooledand preparedin orderto meet therequirements ofa targetmarket. In this
context market preparation operations or packing-house operations are needed.
The packing-house is the site where post-harvest treatments are applied and
qualitystandards are monitored.
A packing-house facility can alsoserve as:
An accumulation or collection point
A temporary holding area prior to distribution
A dispatch point of produce to different destinations
Users of packing-house facilities
Growers
Cooperatives and clusters
Traders
Exporters
Processors
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Benefits of using a packing facility
Increased productivity of workers
Extended produce shelf-life
Improved produce quality
Requirements of a packing facility
Adequate protection from sun and rain direct sunlightincreases commodity respiration hence increasing the rateof deterioration. Rain, on the other hand, can promotedisease development especially under high temperature
conditions. Proper flooring a firm, smooth and level coated concrete
or tiled floor allows the unhampered movement ofmaterials and personnel.
Good ventilation adequate air movement removes heat,ethylene and moisture produced during respiration andtranspiration of a commodity. It also improves the comfortof personnel working inside a packing-house.
Good lighting adequate lighting is required to ensure thateach item of produce can be inspected closely to allowremoval of produce with physical, physiological orpathological defects. It will also improve staff effectiveness.
Site selection for the packing-house
Polluted areas should be avoided
Flood-prone areas should be avoided
Areas with high levels of pest infestations(insects, rodents) should be avoided
Sufficient area available for parking and movement of trucks
Reasonable cost of land or lease rates.
Main highways for trucks should be easily accessible.
Smooth field roads leading to the packing-house
Adequate shade should be provided at the packing-house
A sufficient and dependable supply of water and electricity
Access to communications
Reliable communication systems
Sufficient load-bearing capacity
Adequate drainage
Consideration for natural disasters
Local zoning
Other considerations include an acceptable level of peace and order, minimal taxes andinsurance needs and community acceptance of the facility.
Market / marketing
Theoretical Background: Marketing is not simply an extension of the production process but itsonly purpose as Adam Smith emphasized when, in his text The Wealth of Nations (1776), he saidthat:
Consumption is the sole end purpose of all production: and the interest of the producer oughtto be attended to only so far as it may be necessary for promoting that of the consumer.
Dixie2 relates what he describes as a definition of marketing which is:
The series of services involved in moving a product (or commodity) from the point of productionto the point of consumption.
Gaedeke and Tootelian3 offer an alternative definition which overcomes the problems caused bythese two omissions:
a management orientation focusing all the activities of the organization on satisfyingcustomer needs and wants, the reby helping achieve the organization's lo ng-range objectives.
This definition promotes a customer orientation and since the organisation's long-term objectiveswill include it's own continued existence it takes account of the need for sustainability.
The marketing concept must be adopted throughout not only the entire organisation/business,but the entire marketing system. A system is a complex of interrelated component parts or sub-systems which have a defined commo n goal. Thus, an agricultu ral and marketing systemcomprises all of the functions, and agencies who perform those activities, that are necessary inorder to profitably exploit opportunities in the marketplace. Each of the components, or sub-systems, are independent of one another but a change in any one of them impacts on the othersas well as upon the system as a whole.
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Marketing functions
A. Exchange Functions1. Buying
2. Selling
B. Physical Functions
3. Storage
4. Transportation
5. Processing
C. Facilitating Functions
6. Standardisation
7. Financing
8. Risk Bearing
9. Market Intelligence
Physical functions
Storage:
Transportation:
PROCESSING
EXISTING SCENARIO OF MARKETING STRUCTURE IN NEPAL
Policy on Agriculture market:
The National Agricultural Policy (2004)
To achieve food security and reduce poverty through sustainable economic growth by
establishing commercial and competitive agriculture system, following three major
objectives have been set forth
Increase agricultural production and productivity
Develop commercial and competitive agriculture base to compete regional and
world market
Conserve, protect and utilize natural resources, environment and bio-diversity
The policy is broadly divided into three
headings:
A. Enhancement of Agriculture production
and Productivity- with 26 policies points of
which 8 are for special privilege for targeted
sector
B. Development of Commercial and
competitive agriculture system - with 23
policies points
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Here some of the key policies related to Agriculture Business
Promotion and Market Development System with value chain
Policies for
AgricultureBusiness Promotion AgricultureMarket DevelopmentSystem
Quantity, Quality, Product promotion through large
productionpo cket
Business oriented Training program on the basis of
Demand
Market intervention to support food deficit districts
through procurementof food grains at market price
Improvement in agriculture and livestock Quarantine
services
Double track management of Government farm Priority to Cooperative based Agro industry and business
promotion
Insurance Policy for extension of livestock insurance
covering birds, crop seed and high value agriculture
commodity
Policy formulation for commercial production,
processing and marketing through Cooperative and
private sector participation
Promotionof Organic farming Introduction of fee based agriculture technology service
to attract different stake holders
Encouragement for highbred seed production and
utilization, Monitoring of Genetically Modified
Organism (GMO)
promotionof market information system
Market infrastructure development
Agro-business Promotion Policy, 2006
The Agri-business Promotion Policy emphasized diversification, commercialization
and private sector involvement to transform subsistence farming to commercial
farming. The key words in the policy are market oriented, competitive, export,
WTO, quality inputs public private partnership
In the improvement of existing Agriculture Business Promotion and Market
Development system, public support is guided by the policies namely Agri-
business promotion policy 2006, there are 44 policies.
Acts, Regulations and Orders
Acts
Food Act, 2023 (3rd Amendment 2049)
Substitution of Mothers Milk (Sales and Distribution) Act, 2049
Iodized Salt (Production, Distribution & Sales) Act, 2055
Feed Act, 2033 (Amended in 2055)
Patent Design and Trade Mark Act, 2022 (Amended in 2048)
Aquatic Animal Protection Act, 2017 (Amended in 2055)
Contract Act, 2056
Seed Act, 2045
Pesticide Act, 2048 (1st Amendment 2064)
Plant Protection Act, 2064
Animal Health and Animal Service Act, 2055
Animal Slaughter House and Meat Inspection Act, 2055
Cooperative Act, 2048
Nepal Agriculture Research Council Act, 2048
Nepal Veterinary Council Act, 2055
National Tea and Coffee Development Board Act, 2049
National Dairy Development Act, 2048
National Cooperative Development Board Act, 2049
Acts, Regulations and Orders
Regulations
Food Regulation, 2027 (4th Amendment 2054)
Feed Regulation, 2041
Seed Regulation, 2054
Pesticide Regulation, 2050
Irrigation Regulation, 2056 (1st Amendment 2060)
Animal Health and Animal Service Regulation, 2056
Animal Slaughter House and Meat Inspection Regulation, 2057
Cooperative Regulation, 2049
Nepal Veterinary council Regulation, 2057
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Acts, Regulations and Orders
Orders
Chemical Fertilizer (Control) Order, 2055
ChndradangiSeed and Milk Development Committee (Constitution) Order, 2052
Kalimati Fruit and Vegetable Market Development Committee (Constitution) (3rd
Amendment) Order, 2063
Cotton Development Committee (Constitution) Order, 2037
Animal Feed Production Development Committee (Constitution) Order, 2041
Bird Flu Control Order, 2064
WHO ARE THE KEY PLAYER IN AGRICULTURE BUSINESS PROMOTION IN NEPAL ?
In Nepal the key players in agribusiness promotion are:
Public sector: Different-Nepal Agriculture Research Council, DOA, DLS,DFTQC, Company and
Corporation are involved
Private Sector: Farmer, Entrepreneur, service provider
Local governance: VDC, DDC
NGO: bridging between different service provider and service seeker
HOW IS INSTITUTIONAL ARRANGED FOR THE DEVELOPMENT
OF MARKETING SYSTEM IN NEPAL?
In 1972, Department of Food and Agriculture Marketing Services
In 1992, Market Development Division
In 2000, Market Development Directorate
In 2004, Agri-business Promotion and Market Development Directorate
What Existing Agriculture Business Promotion and marketing systems are in Nepal?
The existing systems for the Agriculture Business Promotion are as:
Domestic Marketing Assistance
International Marketing
Industry & Commodity Development
Trade Show Assistance
International Marketing
Organic Certifications
Export Certifications
Agriculture marketing systems
Sale to moneylenders and traders:
Hat Bazaar:
Collection Centers:
Co-operative marketing:
Development region wise distribution of existing number of
market related Infrastructure in Nepal
N.
Indicator
s
EDR CDR WDR MWDR FWDR
Total
Fiscal
Year
2067/6
8
2068/6
9
2067/6
8
2068/6
9
2067/6
8
2068/6
9
2067/6
8
2068/6
9
2067/6
8
2068/6
9
2067/6
8
2068/6
9
1
Weekly
Market 539 557 69 63 172 176 59 61 17 23 856 880
2
Collection
Center 34 40 163 174 91 95 62 71 33 43 383 423
3
Agri
Wholesal
e 10 10 1 5 1 6 4 5 8 10 3 6 40 47
4
Cold
Storage 7 9 18 18 2 3 75 75 1 1 103 106
5
Cellar
Store 7 9 27 27 66 63 102 101 14 14 216 214
Rustik
/ /
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Needed Improvement for the involvement in the Agro business promotion
and market development in Nepal:
Investment and policy friendly Market Act
Marketing surveys
National Agriculture Business promotion and MarketDevelopment Plan
Development of processing like gradingstandardization facility as of market type and link
Grading and standardization education and facility
Organization of regulated markets
Provision of warehousing facilities
Dissemination of market information
Directorate of Agriculture Marketing and inspection
Policy Additional Remarks
1. Priorityto beassignedto basic
Infrastructures
2. Land (Public Sector aswellas
Partnershipacceptable)
3. Centralandlocalgovernment
4. Area: Standards to beset but
subject to approval of
deviationsby upto50 %
Developed agr i market centers
shouldcontinue as itsdevelopment
objective.
Is a d ev el op me nt i ssu e to b e
prioritized
Land:
Community
Localgovernment
Acquisition
Privatesector
Needs to be acquired dur ing the
other infrastructure planning like
Road, Irrigation facility or Urban
d ev el op men t o r h yd ro p ow er
development
Land Issue: Acquisition for market
development is seldom prioritized.
Lobbyingneeded.
Specific standards by market types
Market type Area in Kattha for Existing policy
Standard items
Additional conditions
to be standardizedHill Terai
1. Haat Bazar-
without collection
activity
4 7 Shed, Toilet, Drinking
water
Include weighing system,
Fee collection, and product
andquantity record, facility
users, and Garbage
ManagementFacility, system
ofsaveand hygienic show,
2. Haat Bazar-with
Collection Center
activity
4.5 10 She d, To ilet , Drink in g
water, Market Information
facility
With facility of processing
andgrading forthe collected
productmanagement
Approach road as for
practiced vehicle for inflow
andoutflow
3. CollectionCenter 1.5 3 She d, s to re , We ig hing
facil ity, Drinking water,
Needs to incorporated point
1 and2. Gradingandsource
Design Requirements
Location of packaging houseso Proximity to the production area
o Site
o Labor
o Services
o Water
o Electricity
o Waste disposal
o Material handling
o Washing tanks
o Sorting tables
o Grading tables
o Weighing equipment
o Bins
o Field crates
o Sealers
o Wrappers
o Packing trays
o Cartons
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Design Considerations
Adequate floor space for easy movement
Doors wide enough for passage of vehicles.
Sufficient storage area for packaged material All surfaces can be easily washed and drained
Administrative offices located at strategic positions to observe
all operations
Clean area for workers to wash and eat in comfort
Available toilet facilities
F ow Process o Typica Pac aging
House
Fig: Flow process of packing house operation. (Source: Manual for packing house operation,
Belize)
Major Activity Area
Reception area
Preparation and packing
area Dispatch area
Optional
Optional
Proposed Design of Packaging House
1. Reception
2. Pre Sorting Table
3. Washing Tank
with Baffle
4. Trimming Table
5. Grading Table
6. Wrapping
7. Post HarvestTreatment
8. Packaging/
Labeling
9. Storage
10.Dispatch
Proposed Design of Packaging House
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Proposed Design of Packaging House Proposed Design of Packaging House
Construction work scheduleSafety & Hygiene in Packhouses
Farm Safety Plan
Packhouse Sanitation Plan
Farm Safety Plan to address packinghouse
sanitation audit
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Farm Safety Plan to address packinghouse sanitation audit
The following statements and procedures should be considered for inclusion in any
packinghouse facility section:
Transported product is covered in a safe manner.
Product is stored properly in the packinghouse facility.
Product that will be packed several hours or days later is stored in a refrigerated cooler.
Water source used on washing and packing lines is tested and is potable.
Check the water temperature in dunk tanks on a scheduled basis (if applicable).
Chlorine or other disinfectant is used to treat water and the labels are followed as to
concentration, pH, water temperature and they are monitored (if applicable).
Water contact surfaces are cleaned and sanitized prior to grading and packing.
Contact surfaces are cleaned and sanitized prior to grading and packing.
Packinghouse is thoroughly cleaned at the end of each day, including washing, grading,
sorting and packing lines.
If ice is used during packing and the source of this ice (if you manufacture your own ice
show that the water source is potable, if you purchase ice you will need a copy of the
manufacturing and storage procedures from the manufacture on file).
State how the ice is transported from the truck/ice machine to the packing area.
Break areas are away from packing areas.
State your employee policies including: hairnet policy, jewelry policy and glove policy.
Train all employees on worker hygiene.
Indicate if produce is packed in new boxes and how it is stored once packed.
State where your box/container storage areas are located.
Use only good grade lubricants on the packing machinery and equipment.
Store non-food grade chemicals away from the packing area.
Keep packinghouse areas free from litter, debris and standing water.
Dumpsters are located away from the packinghouse or if close are covered.
Garbage cans inside the packinghouse have lids.
Check floor drains in the packinghouse weekly to ensure proper drainage.
Clean all pipes, fans and ceilings in the packinghouse on a scheduled basis.
Cover glass lights, in case of breakage, with shatterproof covers.
State your commitment to make sure that wastewater spillage does not occur and describe your cleanup procedures
should it occur.
Describe your procedure for cleaning or disposing of product that comes in contact with the floor.
Do not allow animals, including pets, in the packing area.
Describe the measures you use to keep pests out of the packinghouse.
Describe how contamination is prevented from motors, pipes and other equipment in the packinghouse.
Describe how harvested product coming into the packinghouse is identifiable to the field it was grown in, the harvest
crew, and the date it was harvested.
Consider whether you may not need a third party audit; it depends on who is purchasing your produce. However,
everyone should have a food safety plan.
For more information on Farm Food Safety visit: http://www.phmd.gov.np/downloads
ac ouse an a on an
Facility cleaning and sanitationCleaning of equipment in the facilityStandard Operating Procedures (SOPs) for cleaning and sanitation must be developed for specific items of equipment that are cleaned on a
regular basis. This assures that equipment is properly cleaned regardless of the specific worker assigned to perform the task.
SOPs identify the following:
(a) what identifies the task;
(b) why describes the purpose of the task;
(c) when frequency of the task;
(d) who identifies the person responsible for the task and
(e) how lists and describes the steps for completing the task.
Sorting, grading and packing equipmentthese come in direct contact with fresh produce and can be the source of contamination. They
should, therefore, be cleaned on a daily basis.
Sanitation of containers used in the pack-housereusable containers (such as plastic crates) should
be cleaned prior to each use. Plastic containers are preferred because they are easily washed. Wood,
burlap and cartons are difficult to wash and can be sources of microorganisms and foreign matter.
Bins and containers used in the packing facility should be non-toxic and free of protruding nails, staples and splinters. They s hould be
inspected regularly and an SOP for cleaning and sanitizing followed:
Clean the container with detergent, then rinse.
Sanitize with a chlorine solution using a high-pressure jet of water. As this can produce aerosols, sanitizing should be done outdoors in a
clean area. The containers should not come in contact with soil.
Air-dry containers before storing; sun-drying is recommended.
The use of colour-coded containers is recommended to prevent cross-contamination. Containers for harvested, graded, washed and reject
produce should have different colours.
Proper hand hygienic practices can be
encouraged with the use of visual cues
(including signs andposters figure below), by
education and training and by positive
reinforcement.
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Pest control measures
1. Areas immediately surrounding the packing facility should be maintainedin a hygienic condition. They should be litter-free and garbage should bestored in closed receptacles. Grassy and weedy areas can serve as breedinggrounds for pests and should be trimmed on a regular basis.
2. Unused bins, containers and equipment should not be allowed toaccumulate inside the facility.
3. Scheduled inspections should be conducted of all areas in the packingfacility for evidence of pest activity as well as for identifying potential nestingor hiding places.
4. Produce and equipment should be kept 50 centimetres away from walls toallow personnel to clean and inspect for infestation on all sides of theequipment.
5. Screened windows and vents should be installed and holes in walls, floorsand doors must be blocked to prevent the entry of pests.
6. Traps or bait used for the eradication of pests must be placed in locationsthat will not contaminate produce or packaging materials. Traps should beinspected and cleaned on a regular basis. Trapped pests should be disposedof humanely.
General guidelines for managing waste of the packing facility
em Guidelines for Managemen
Waste receptacles Item must be covered and located far from packing
and storage areas; item must be easily accessed
for removal of waste.
Wet waste (fruit and vegetable rejects, trimmings) Dispose using metal or plastic receptacles with
tight-fitting lids. Waste should be removed daily
and measures taken to prevent decay and pest
infestation.
Dry waste (paper, plastic, metal, glass) Use metal or plastic receptacles with tight-
fitting lids; multiple receptacles should be used
to segregate waste and promote recycling.
Floor waste Must be removed immediately and segregated into
wet or dry waste, the floor should be cleaned and
sanitized if necessary.
Containers/packaging for raw material Must no be used for storing produce; empty
containers and packaging should be segregated or
disposed of immediately.
Used containers for finished products Must not be used for storing chemicals, fuel,
oil, other non-food items. Container should be
labelled.
Used chemical solutions Only registered chemicals should be used; follow
disposal instructions on the label. Do not pour
directly into waterbodies (lakes, rivers,
Good Agricultural practices in Post Harvest Managementof Fruits and Vegetables and Good Manufacturing Practices (GMP) in Pack
house operation
Pack House
Harvested produce is often brought to acommon facility for preparation and storagepending transport to market. In its variousforms, this facility is referred to as apacking-shed, apack-house or a packing-house.
Apacking-house can be defined as a designatedfacility where fresh produce is pooled andprepared in order to meet the requirements of atarget market . In this context market
preparation operations orpacking-houseoperations are needed. The packing-house is thesite where post-harvest treatments are appliedand quality standards are monitored.
Packing-house facilities that conform to GoodManufacturing Practice (GMP) play a pivotal rolein providing a clean environment for the properwashing, sorting, grading, treatment andpackaging of fresh produce.
Benefits of applying GMP
The advantages of having a GMP system in place include:
Increased awareness of the importance of food quality andsafety among personnel. This helps to create a culture ofsafety and quality within the company.
Confidence in safety of the produce is increased.
International recognition can be attained, along withexpanded market access.
Allows the final product to meet regulatory requirementsand prevents costly failures.
Cuts down on customer complaints and product recalls.
Profit is improved.
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GMP activities
Activities associated with GMP include (de Silva 2007):
Staff hiring
Training and personnel hygiene
Design of building and facilities
Design and selection of equipment
Control of components
Production and process control
Packaging
Cool storage
Distribution
Laboratory testing
Documentation
Cleaning and sanitation
Repair, maintenance and calibration
Pest management
Foreign matter control
. Waste management
Responding to customer complaints
Audits, reviews and product recalls
Miscellaneous requirements:
As discussed above in packing house operation differentactivit ies are carried out. Care should be taken to maintainthe quality and safety standard of the product. The mainactivities that are carried out in packing house operationand to be considered for quality and safety of the productin pack house are as follow.
Maintenance of equipment and instruments
Scheduled checks
Lubricants
Policies
Customer complaints
Inspections and audits
Security of the packing-house facility
Water supply
Chemicals
Packing materials
Conclusion and Recommendation
Conclusion :
The main conclusion of study is that it would be feasible to establish a
packaginghouse in different locationof Nepal.
Thekey factors supporting thisconclusion are as follows:-
There is a clear need for establishment of packaging house in different
locationof Nepal.
From a technical standpoint, the study shows that there is potential of
establ ishment of packaging house in all three distr icts (Rupandehi,
Kapilvastu and Palpa). However, the participating stake holder mustdiscover prospective areain Rupandehifor theestablishmentof packaging
house.
Recommendation Post harvest handling training for farmers
Knowledge about Harvesting index
Knowledge about grading and packaging in field level
Packaging materials should be provide in local level
Establishment sufficient collection center
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Develop the post harvest specific infrastructure such
as packing houses
Appropriate technologies for enhancing the shelf life
of fruits and vegetables.
Transportation facility
Coordination with other related organization such as
research organization , teaching instititute and
NGOs/ INGOs
skilled technical personnel should be develop in post
harvest technology.
Establish the packaging house
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Thank you