Production is only half the
battleA training manual in fresh produce marketing for the Eastern Caribbean
Production is only half the
battle
A training manual in fresh produce marketing
for the Eastern Caribbean
by Stephen R. Harris
FOOD AND AGRICULTURE ORGANISATION OF THE UNITED
NATIONS
Bridgetown, Barbados
December 1988
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1. Marketing of fresh produce in the Eastern Caribbean
1.1. What is marketing?
1.2. Who is involved in the region?
1.3. Marketing channels in the region
1.4. Perishability of fresh produce
1.5. The need for extension and training
1.6. About this training manual
2.1. The living food
2.2. Types of fruits and vegetables
2.3. How and why spoilage occurs
2.4. Further information
3.1. Before the harvest
3.2. Managing the harvest
3.3. Getting produce ready for market
4.1. What is a package?
4.2. What Should a Package Do?
4.3. Different Types of Package
4.4. Choosing the Right Package
5.1. Need for a packing house
5.2. Packing house operations
5.3. Packing house equipment and facilities
5.4. Location of the packing house
5.5. Design of the packing houses
5.6. Construction of the packing house
5.7. Management of the packing house
6. On the hove - transportation of fresh produce
6.1. Handling and moving short distances
6.2. Handling and stowage during transportation
6.3. Road transportation
6.4. Sea transport
6.5. Air transportation
7. In the market - wholesale, retail, and market information
7.1. Wholesaling of fresh produce
7.2. Retailing of fresh produce
7.3. Market information
8.1. The need for storage
8.2. Basic pre-treatments before storage and/or marketing
8.3. Temperature, humidity and commodity considerations
8.4. Ventilated storage
8.5. Refrigerated storage
8.6. Design, construction and management of refrigerated stores
8.7. Economics of storage
9. Some special post-harvest treatments
9.1. Why special treatments are needed!
9.2. Ripening and degreening of fruits
9.3. Curing of root crops and onions
9.4. Sprout inhibition
9.5. Fungicide application
9.6. Hot water treatment
9.7. Fumigation and vapour-heat
10. Getting the message across - training
10.1. Training goals
10.2. Training coordination and support
10.3. Training materials
10.4. Training techniques
11.1. Basic equipment for practical field use and troubleshooting
11.2. Equipment and possible suppliers
12. Literature, references and training supports
12.1. List of practical guides, tests and references on post-harvest technology and marketing of fresh produce
12.2. List of slide sets/visual aids and suppliers addresses