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ADDRESS Street / PO Box City Postal Code Telephone Email Address How did you hear about this course B- Course Selection Past Student Family / Friend Dal Website Other Start Date circle one Fee Due Cornwallis - Fri Sat Dec 2-3 2016 - 575 HST 661. 25 Baddeck - Fri Sat February 24-25 2017 - 575 HST Total Due C Payment Options Tuition is due with Registration Cheque Visa Money Order Card Number Sponsorship Invoice Below following company / agency Please send completed form to Extended...
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How to fill out post harvest management
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01
Step 1: Gather all necessary post harvest management tools and materials.
02
Step 2: Sort and clean the harvested produce to remove any damaged or diseased items.
03
Step 3: Properly package and store the produce to maintain its quality and freshness.
04
Step 4: Monitor the temperature and humidity levels in the storage area to prevent spoilage.
05
Step 5: Regularly inspect and remove any spoiled or rotten produce.
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Step 6: Implement proper inventory management techniques to ensure timely consumption or sale of the produce.
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Step 7: Continuously educate yourself on the latest post harvest management practices and technologies.
08
Step 8: Keep records of post harvest activities for future reference and improvement.
Who needs post harvest management?
01
Farmers and agricultural producers who want to maximize the value and shelf life of their harvested produce.
02
Wholesale distributors who need to ensure the quality of the products before selling them to retailers or consumers.
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Processed food manufacturers who rely on fresh ingredients and need to prevent spoilage or contamination during storage.
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Retailers who want to present fresh and high-quality produce to their customers.
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Consumers who prefer to buy and consume fresh fruits and vegetables.
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Research institutions and agricultural organizations that study and develop post harvest management techniques.
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