1. WORKSHOP ON POST HARVESTING TECHNIQUES OF FRUIT AND VEGETABLE PRODUCTS

2. INTRODUCTION FOOD QUALITY STATEMENT
It is recommended that there is a need for classification and a quality mark on local produce, otherwise consumers have little confidence in purchasing it as they are unable to be confident of local produce of good quality.

3. PROCESS INVOLVED
This process involves producers examining produce for the following characteristics: -
Size
Shape
Colour
Visual Defects

4. Marketing Information Required
All domestic products should be labelled and packed with the following: -
Place of origin, including name and address of producer
Local Quality Mark
Weight and/or, count of product consignment and where applicable size
Grade, classification, and variety of the product to Relevant Standards
Failure to do so, leaves a potential lack of consumer confidence

5. Key Marketing Issues to be addressed
Sorting
Grading
Storage
Packaging
Labeling
Quality inspection systems
Cleaning and hygiene
Role of Wholesale Markets

6. SORTING - GRADING

7. SORTING GRADING Sorting grading operation in all European countries is
fully mechanised.Two types are available.
One where produce just moves through conveyer belts and sorting and packing is done manually by workers.
Second, fully automatic sorting and packing lines, where produce is sorted and graded through computer control systems . This is done by on the basis of presence of blemishes and colour and also grading is done by weight or size basis and produce is packed in cartons or crates automatically. a

8. Sorting – Grading of Capsicum

9. Sorting – Grading of Asparagus

10. Sorting – Grading of Tomato

11. Sorting – Grading of Capsicum

12. Sorting of Produce at Amman Wholesale Market - Jordan

13. Jordanian Exported Produce on sale in Dubai

14. STORE MANAGEMENT

15. STORAGE
Growers and store managers should always keep in mind that the purpose of storing fruit and vegetables is to ensure a supply of highly acceptable fruit and vegetables outside of the growing season for as long as is possible and economically justified.

16. STORAGE The objectives of storage are to:
 Preserve the freshness of produce to a degree that makes them as acceptable to the customer as freshly harvested crops.
To satisfy a regular continuous demand outside of the regular season of production
To provide as near to a year round supply of the staple commodity produce as possible

17. STORAGE
Store managers must be aware that the maximum storage life of fruit and vegetables can only be achieved by storing undamaged produce at the lowest temperature tolerable to the crop.

18. STORAGE
Store managers should strive to maintain an even storage temperature regime through out the entire length of the storage period. Crops entering store should be cooled down to their optimum storage temperature as soon as possible, as any delay in lowering temperature will seriously affect the length of time that the crop can be successfully stored.

19. STORAGE
Automated systems of temperature control are recommended, but at the very least stores should have hand read or electronic thermometers available to measure stored crop temperature at representative points in the store (at least one thermometer for every 150 tonnes of stored crop).

20. PACKAGING AND TRANSPORTATION

21. Packaging and Transportation of Fruit and Vegetables
Most Fruit and Vegetables Produce needs packaging of some sort, this can be bag, box, crate basket, containers etc Exceptions are generally large fruit and vegetables such as pumpkins and water melons

22. Packaging and Transportation of Fruit and Vegetables
Produce preparation and good packaging techniques should be more than repaid by : -
Higher Prices
Lower Losses

23. Packaging and Transportation of Fruit and Vegetables
Sophisticated Packaging will be used more when it significantly reduces losses of perishable produce e.g. soft fruits Other Example is the Waxing and wrapping of for example oranges is very common, and preserves the produce and make it more attractive to the buyer

24. Packaging and Transportation of Fruit and Vegetables
The Packaging of fruit and vegetables serves six basic purposes: -

25. Packaging and Transportation of Fruit and Vegetables
Costs and product loss would certainly be much higher if everything had to be carried and moved without any form of packaging
Allows short/medium storage of produce and in some cases for example Cauliflower long term frozen storage due to Vapour/gas tight packing

26. Packaging and Transportation of Fruit and Vegetables
It makes produce more attractive to the buyer thus increasing the price at which it can be sold.
Packaging and labelling of produce also gives the buyer confidence in procurement, because more information is available about the product. For example, size, grade, origin etc

27. Packaging and Transportation of Fruit and Vegetables
It provides a convenient way of handling and transporting produce
Packaging is used to divide produce into convenient units for wholesale and retail sales

28. Packaging and Transportation of Fruit and Vegetables
Calculating packaging costs
Assume that apples are packed 12 kg at a time in plastic crates which, with occasional repairs, can be used for 40 trips. A box costs $6, repairs and cleaning during its life costs $2 and each time the box is transported back empty to the producing area costs $1.

29. Packaging and Transportation of Fruit and Vegetables
Then the packaging cost per trip is ...
[ (original cost + repairs) ÷ no. of trips]
+ transport when empty or
($6 + $2) ÷ 40 trips + $1 = $1.20 per 12 kg
and
$1.20 ÷ 12 kg = $0.10 per kg

30. Packaging and Transportation of Fruit and Vegetables
Transport loaded with fresh produce either in bulk or in containers of any description should be driven considerately, as driving too fast on fields, rough farm tracks or the highway will cause compression damage to produce.
Also damage can be caused in transit by the constant shaking on bumpy roads and exposure to sun on top of the truck

31. Packaging and Transportation of Fruit and Vegetables
Containers, bulk bins or sacks should be loaded onto transport carefully and in such a way as to avoid shifting or collapse of the load during transportation.

32. Packaging and Transportation of Fruit and Vegetables
Bulk loads or the top of open containers travelling long distances should be covered with preferable a open weave sheet such as hessian to prevent excessive dehydration caused by exposure to hot sun.

33. Packaging and Transportation of Fruit and Vegetables
Transporting and charging by Container
Truckers paid on a container basis, leads farmers and traders to squeezing as much as possible into the container
This can be a false economy and the loss resulting from damage caused usually exceeds the savings in transport costs

34. Transportation of Jordanian Produce to Dubai

35. PACKAGING
Following types of packing are in use for packing of various fruit and vegetables in European countries:
Cardboard carton
Plastic crates
Nylon net bags
Polythene bags
Shrink wraps
Tray packing

36. Quality Inspection & packing Tomatoes

37. Recommended Case Material
Recommended International Standard Wholesale Packaging Guidelines for Selected Fruits and Vegetables
Product
Recommended Carton/Box Size
(cm)
Recommended Case Material
Recommended Capacity
APPLES
50 x 30 x 20
Wooden or corrugated cardboard Box
8 – 12 Kilos
GRAPES
60 x 40 x 24
Plastic or corrugated cardboard Box
8 Kilos produce separated by plastic bagged / wrapped cluster bags of 1 kg
PEPPERS/PAPRIKA
Plastic or Corrugated cardboard Box
5 – 7.5 Kilos
SOFT FRUIT
50 x 30 x 204
Plastic or corrugated cardboard box
4-5 Kilos

38. Carton boxes used
for packing

39. Automatic Capsicum packing line

40. Banana packing

41. Cauliflower & Leeks packed in crates

42. Capsicum packing

43. Onions packed in crates & nylon net bags

44. Automatic Tomato packing line

45. Capsicums Shrink wrap tray packing

46. LABELLING

47. QUALITY LABELS
To establish the confidence among buyers food labels are a compulsory part of the international quality standards
Some markets used their own quality label on the packs, which is a indication of top quality.
One such label used in Europe is FLANDRIA QUALITY who sell more than 30 varieties of fruit & vegetables under this label.

48. Flandria quality label for leek

49. Quality label for Tomatoes

50. Quality label for lettuce

51. Quality label

52. Branding

53. CONCEPT AND ROLE OF FRUIT AND VEGETABLE WHOLESALE MARKETS
On-site services include:
Sorting, Grading, Packing Facilities
Temperature Control Storage
Market Information
Food Quality Controls
Mechanical Handling Services
Processing facilities

54. The Importance of a Central Wholesale Market at National Level
IMPORTERS
LOCAL PRODUCERS
OVERSEAS PRODUCERS
WHOLESALE MARKET
On-site services must include:
Sorting, Grading, Packing Facilities
Temperature Controlled Cold Storage
Produce Mechanical Handling
Market Information Services
Food Quality Control Systems
PROCESSORS
RETAILERS
SUPERMARKET CHAIN
CONSUMERS

55. an independent, non-trading company Coldstore facilities & Sorting,
How the Wholesale Centre operates
The Dina Wholesale Food Centre in Kazakhstan, C. Asia provides services for wholesalers and farmers and attracts many buyers to make it easy for them to sell their produce
Dina Wholesale Centre
an independent, non-trading company
Services to attract buyers and assist Wholesalers and Farmers
Pay rent for space to sell from
Publicity and
Promotion
Market
Information
Farmers
acting as
wholesalers
Profits
Coldstore facilities & Sorting,
Grading, Packing
Wholesalers
BUYERS - Restaurants, Hospitals, Shops, Kiosks Schools, Hotels, Market traders
Buyers like to buy at the Wholesale Centre because of the wide choice, variety and the chance of comparing value for money

56. FOOD QUALITY STANDARDS AND INSPECTION SYSTEMS

57. Quality Inspection Systems
At farm level
At the market
At farm level: Responsibility lies with the grower himself to conform to international standards.
At market : Checked by independent Govt. Agencies.

58. Quality Standard Guidelines

59. Quality Standards to Assist Producers

60. Sample of International Quality Standards for Tomatoes
Various Classes of Tomatoes with Quality Tolerance Levels based on weight, size, shape, blemishes and defects
Extra’ Class , Class I, Class II
B. Size tolerances
For all classes:
10% by number or weight of tomatoes conforming to the size immediately above or below that specified
Sizing scale
The following sizing scale has been adopted:
35 mm and over but under 40 mm
40 mm and over but under 47 mm ,47 mm and over but under 57 mm
57 mm and over but under 67 mm ,67 mm and over but under 82 mm
82 mm and over but under 102 mm,102 mm and over.

61. Advice in Post Harvest Techniques

62. QUALITY INSPECTION TOOLS
For quality inspection various types of tools are used in European countries, some of them are
Sampling and inspection Trolley.
Hand size graders – For measuring
different diameter.
Fruit pressure tester – For checking fruit
hardness.
Colorimeter – For checking fruit maturity.

63. Quality Inspection trolley

64. Checking Apple maturity using Colorimeter

65. Amman Auction Market
The emphasis on Food Quality issues within the market, seems to be lacking, it was suggested that the market company need to review existing services to improve the general environment of the market

66. Recommendations to the Amman Auction Market
If a separate auction market is to be established for Export Sales then a number of initiatives need to be introduced.
1. Consideration should be given. that produce sold needs to be standardised in line with international standards for fresh fruit and vegetables, and traders segregated depending on the produce sold

67. Amman Auction Market
2. The Market must ensure quality control measures are introduced and products are sold in a more transparent way, by weight, class, size, and place of origin
3. Standard packaging and labelling needs to be introduced for selected fruit and vegetable products

68. Amman Auction Market
4.On site sorting, grading and packaging facilities should be considered by the market as a charging service to users
5. New “hands on” management systems need to be introduced to make the market more efficient and effective, and to observe trading methods of wholesalers
For example: - Auction Trading

69. THANK YOU