Importance of post-harvest technology:

Postharvest technology is inter-disciplinary "Science and Technique" applied to agricultural

produce after harvest for its protection, conservation, processing, packaging, distribution,
marketing, and utilization to meet the food and nutritional requirements of the people in
relation to their needs. It has to develop in consonance with the needs of each society to
stimulate agricultural production; prevent post-harvest losses, improve nutrition and add value
to the products. In this process, it must be able to generate employment, reduce poverty and
stimulate growth of other related economic sectors. The process of developing of postharvest
technology and its purposeful use needs an inter-disciplinary and multi-dimensional approach,
which must include, scientific creativity, technological innovations, commercial
entrepreneurship and institutions capable of inter-disciplinary research and development all of
which must respond in an integrated manner to the developmental needs.

The Constraints of post-harvest in the Philippines:

the major constraints in the development of postharvest technology are as follows: lack of R & D budget

(less than 1% of GNP), lack of infrastructure support, small landholdings of farmers, weak farmers'

organizations / cooperatives, and lack of government policy and implementation.

To develop its agriculture, the country adopts improved technologies for both production and post-

production operations. Research and development, training, extension and commercialization of

postharvest technologies, postharvest facility assistance through soft loan credit to farmers'

organizations/cooperatives, and government assistance to encourage the private sector investment in

food-processing and marketing are some of the priorities in the development of the postharvest

industry.
 Harvest
&
postharvest
practices

Coconut, Palm oil, Rice, Rubber, Abaca

& Corn
COCONUT
HARVESTING 

Coconut palms are productive throughout the year. However, the yield may vary from season to season.
Almost on a monthly basis, a normal bearing coconut palm usually produces one harvestable bunch. On
an annual basis, the number of bunches harvested per palm reaches about 14 from Tall varieties and 16
from Dwarf trees.

However, due to practical economic reasons, harvesting for copra production usually takes place every
45-90 days. Instead of harvesting on a monthly basis, this allows them to collect a few bunches, ranging
from 10-13 months old, all at one go.

Coconuts are harvested for different consumptions. For the sweetest and tastiest coconut water, seed
nuts usually take seven to nine months to grow from the flower opening before it matures. For copra,
coconut milk and other derived food products, seed nuts take 10- 13 months to mature from the flower
opening, so that the kernel is thick enough for commercial use.

METHODS 
The methods of harvesting coconuts vary from country to country, sometimes even among provinces
within the same country. Nevertheless, the two most common methods of harvesting coconuts are the
pole and climbing methods. In others like Papua New Guinea, the coconuts are left to fall to the ground
and collected thereafter.

For the pole method, farmers use a harvesting scythe at the end of a long bamboo pole to cut the
coconut bunch, which is left to drop from the palm. The advantage of this method is that it is generally
faster, more efficient, less tedious and dangerous compared to the climbing method. This way, the
harvester can harvest more nuts per unit time from a larger number of trees. In some coconut
plantations, drains are dug out in between the rows of coconut palms, so the coconuts drop into the
body of water which cushions the falling impact.

Using the climbing method (picture 2), the farmer or worker is engaged to climb up the coconut tree,
with or without a climbing device. For easy climbing, some coconut trees have grooves carved into their
sides. Although this is dangerous, it is very commonly done to harvest coconuts. Palm climbing devices,
like the ones adopted in India in picture 3 and 4, lowers the danger imposed on the harvesters.
HARVESTING
WITH A
POLE

HARVESTING
BYCLIMBING

PALM CLIMBING DEVICE

PHOTO COURTESY OF
ASIAN AND PACIFIC
COCONUT COMMUNITY
(APCC)

HARVESTING BY
CLIMBING WITH
PALM CLIMBING
DEVICE (APCC)
CACAO
CACAO HARVESTING
If you’re wondering what cacao actually looks like on the farm, never fear – I’m about to
break it down. Cacao beans grow inside vibrant cacao pods, which grow on tree trunks.
They look like this:

A cacao pod grows in Colombia.

1. Checking for Ripeness

Similar to coffee, cacao picking is a difficult task. And one of the biggest challenges lies in
telling when the pods are ripe. Under-ripe cacao will not yet have developed all its
wonderful flavors and aromas while, as the International Cocoa Organization (ICCO)
explains, over-ripe ones will start to germinate.
However, unfortunately, cacao pods don’t always ripen at the same time – even when
they’re on the same tree.
The inside of a ripe cacao pod harvested in Colombia; the cacao beans lie inside the white
pulp. 

2. Picking
Once a producer knows their crop is ready to harvest, they can start to hand-pick the
pods. Since cacao pods ripen at different times, mechanization isn’t possible. Often a
machete or a specialized knife will be used.

However, Tuta tells me, “You must be really, really careful.” This is because cacao pods
grow out of fertilized flowers, and cacao flowers tend to cluster in what we call a “floral
pillow.” Tuta continues, “Where one pod has grown, that is the area where the new
flowering will happen again next year. So, if you cut and hurt that area, you create a
wound and the tree will shy away from flowering within the damaged area… meaning that
you will decrease productivity.”

What’s more, cacao trees can grow tall. And unlike coffee trees , they’re often allowed to
grow to their full height. Rogerio tells me, “If the trees are too high, we have to use hooks
that enable us to reach pods.”

The floral pillow; later, cacao pods will grow in this region.
3. Pod & Bean Separation
So, what happens with the harvested pods?
Tuta advises that he can only speak about the process in Bahia, where he works. He has
spoken to producers in Ecuador who use different methods. But on his farm, “the picker
picks the pod and puts it in a basket. They take them to a central area within that orchard.
Within that area, two pickers will place a wooden box and sit across each other and, with
a little machete that is not sharp, they will break the pod.”
Next comes quality control. Much like in specialty coffee, it’s important to  inspect and
sort the harvest . “They’ll inspect it and, for our purpose, which is fine cacao, they check
the amount of pulp and ripeness,” Tuta explains. “If it’s overripe, it will not go into the
wooden box. It will go onto a separate plastic sheet.”
But this doesn’t mean the beans go to waste. Tuta explains that they will still be
fermented and sold, but they will be kept separate from the high-quality cacao.

Two pickers break the cacao pods to separate high-quality and over-ripe ones.
CACAO PROCESSING
Now that the cacao has been harvested and sorted, it’s ready for the next stage:
processing. And this begins with fermentation.
1. Fermentation
Fermentation is when sugars and starches are broken down into acids or alcohol. It’s a key
stage in the production of many types of food and drink, including coffee, alcohol, and
cacao. Without fermentation, we could never have chocolate.
2. Drying
Finally, after the lengthy fermentation process, your beans are ready to be dried. This is
another crucial step in the enhancement of cacao flavor.
Cacao is dried in wooden boxes, beds, pallets or patios. According to the ICCO, the drying
stage should bring humidity levels down from 60% to 7%. Just like with coffee, it’s
important to periodically turn the beans to ensure they dry evenly.

Cacao beans dry under the sun after fermentation

3. Aging
Finally, after the drying stage, cacao beans are now ready to be aged. This step can last
from 30 days up to a year, although Tuta chooses to do so for around 75 days. The beans
are stored in sacks in a storage house.
However, be careful with humidity levels. Tuta warns, “While we mature the cacao beans,
they may gain some humidity once again, but you don’t want to get the humidity level up
to 8%. Otherwise, mold may be introduced and you’ll have to dry the beans once again.”
4. Storing
Now, the cacao is finally ready to be stored until it’s time for the buyer to collect it. Tuta
warns of the importance of keeping oxygen out and ensuring humidity levels are
consistent; he uses airtight GrainPro bags, for example.
ABACA
HARVESTING
Harvesting should be done based on maturity indicators to produce quality fiber. Abaca should
be harvested when the flag leaf appears. Subsequent harvest may be done at three (3) to four
(4) months interval or as frequent depending on the appearance of a mature abaca. This will
give time for the stalks to mature, avoid gaps for proliferation of weeds and prevent over
maturation. Appropriate tools such as bolo, knives and sickles that have direct contact with
abaca planting materials and harvested leaf sheaths and tuxy should be regularly cleaned,
disinfected and maintained in good condition to prevent contamination and assure the
production of quality fiber

HARVESTING OF STALKS
1. CLEANING
2. TOPPING
3. TUMBLING
4. TUXYING

CLEANING
The area surrounding the base of the stalk is cleared of dried leaves, grasses, and other
weeds in order to ensure that the abaca plant remains healthy and viable.

TOPPING
With the use of a sharp, curved knife fastened at the tip of a long pole, the leaves of the
stalk are cut.  Topping eases harvesting and minimizes the damage on other plants.
TUMBLING
Tumbling of stalks is accomplished with the use of a sharp bolo.  After tumbling, all cut
stalks are piled together in a convenient place where tuxying is to be done.

TUXYING
Tuxying is the process of separating the outer layer from the inner layer of the stalk.  It is
done by inserting a tuxy knife between the layers and then flipping with a vigorous jerk to
completely separate the outer layer.  The outer layer is pried loose and discarded and the
next leafsheath then becomes ready for tuxying.
The different groups of tuxies produce distinct grades of fiber.  The outermost leafsheaths
exhibit brown portions.  The middle layers carry tinges of light green or streaks of purple. 
The inner layers are ivory to white in color.
EXTRACTION OF FIBR

The most prevalent methods of abaca fiber extraction in the Philippines are the Hand
Stripping (Hand-hagotan) and the Machine Stripping (Spindle).
Hand Stripping is a fully manual process of extracting fiber which uses a device made up of
a movable knife, a knife rest or base, and a weight to keep the movable portion firmly in
position as stripping is performed.  In this method, the tuxies or leafsheath splits are
inserted between a block and the stripping knife which can be either serrated or non-
serrated.  The foot pedal is then released to clamp the tuxy firmly into place.  The stripper
then pulls the tuxy away from the knife with full force, both hands clasping the tuxy wound
around a wooden pulling aid.

Machine Stripping, on the other hand, is a semi-mechanized improvement on the Hand

Stripping process.  The tuxy is wound around a tapered-shaped spindle which is kept in
motion by an electric motor.The speed at which the spindle draws the fiber over the knife
depends on its position.  By using this method, a stripper can process many leafsheaths in
a short amount of time and, with the proper kind of knife, produce fibers of uniform grades.

DRYING

Once the entire length of the tuxy is stripped, the fibers are then brought to an open area for
drying.  All stripped fibers are either sun-dried in the open or air-dried in shaded structures
before they are stored.

GRADING AND BALING

Once dried, the abaca fiber is classified in accordance with government and international
standards.  After classification, the abaca is then baled by means of pressing machines. 
The standard bale of abaca fiber is equivalent to 125 kilograms and measures around 100
cm. x 55 cm. 60 cm.
PALM OIL
The harvesting of our oil palms begins when they reach maturity which is approximately three
(3) years after being planted in the fields. As our oil palms continue to mature, their yield
increases and they generally reach peak production between their 7th to 18th year of growth.
The yields of our oil palms are expected to gradually decrease after their 18th year. Each oil
palm in our oil palm plantation is harvested for FFB once every 10 days.
We harvest the FFB of our oil palms only when an appropriate quantity of fruit becomes
detached from the FFB, indicating peak ripeness. The ripeness of FFB harvested is critical in
maximizing the quality and quantity of palm oil extraction. Loose fruits are collected together
with the harvested FFB to minimize wastage.
FFB harvested from PT Prakarsa's oil palms and oil palms obtained pursuant to the Cooperation
Agreements are transported by trucks to our palm oil mill. We typically process 100% of our FFB
within 24 hours after harvesting to minimize the build-up of FFA, which reduce the quality of
CPO extracted.
Harvesting technique and handling effects

In the early stages of fruit formation, the oil content of the fruit is very low. As the fruit
approaches maturity the formation of oil increases rapidly to about 50 percent of mesocarp
weigh. In a fresh ripe, un-bruised fruit the free fatty acid (FFA) content of the oil is below 0.3
percent. However, in the ripe fruit the exocarp becomes soft and is more easily attacked by
lipolytic enzymes, especially at the base when the fruit becomes detached from the bunch. The
enzymatic attack results in an increase in the FFA of the oil through hydrolysis. Research has
shown that if the fruit is bruised, the FFA in the damaged part of the fruit increases rapidly to
60 percent in an hour. There is therefore great variation in the composition and quality within
the bunch, depending on how much the bunch has been bruised.
Harvesting involves the cutting of the bunch from the tree and allowing it to fall to the ground
by gravity. Fruits may be damaged in the process of pruning palm fronds to expose the bunch
base to facilitate bunch cutting. As the bunch (weighing about 25 kg) falls to the ground the
impact bruises the fruit. During loading and unloading of bunches into and out of transport
containers there are further opportunities for the fruit to be bruised.
In Africa most bunches are conveyed to the processing site in baskets carried on the head. To
dismount the load, the tendency is to dump contents of the basket onto the ground. This
results in more bruises. Sometimes trucks and push carts, unable to set bunches down gently,
convey the cargo from the villages to the processing site. Again, tumbling the fruit bunches
from the carriers is rough, resulting in bruising of the soft exocarp. In any case care should be
exercised in handling the fruit to avoid excessive bruising.
One answer to the many ways in which harvesting, transportation and handling of bunches can
cause fruit to be damaged is to process the fruit as early as possible after harvest, say within 48
hours. However the author believes it is better to leave the fruit to ferment for a few days
before processing. Connoisseurs of good edible palm oil know that the increased FFA only adds
‘bite’ to the oil flavor. At worst, the high FFA content oil has good laxative effects. The free fatty
acid content is not a quality issue for those who consume the crude oil directly, although it is
for oil refiners, who have a problem with neutralization of high FFA content palm oil.
CORN
Right Time to Harvest
Timeliness is the most important consideration in harvesting corn. It may begin as soon as the
corn plant is physiologically mature, which occurs when the grains contain approximately 30-
40% moisture, depending on the variety used.
Large grain losses occur when corn is harvested below 18-20% moisture. Also, improper corn
harvesting is one of the major contributory factors that affects corn quality.
When corn is harvested at the right stage, there is less lodging from stalk rot, less dropping of
ear, better quality of grains and greater resistance to mechanical injury during shelling.

Indices of Maturity
There are several ways to determine the exact maturity of corn. One is through visual
observation of the leaves, husks, ears and kernels. Corn is mature when the leaves and husks
are dry and the kernels are nearly glazed.
However, the best sign of corn maturity is the existence of a black layer at the base of the
kernel. To examine this, you have to remove the husks of the ears then remove the kernels
from the cobs.
The black layer is an evidence that there is no more food movement from the mother plant to
the kernel and, therefore, no increase in kernel weight.

Methods of Harvesting
Mature corn can be harvested by:
 Manual method. Harvest corn either by cutting the stalk at the base and hand picking
the ears or by picking the ears on standing plants. This method is applicable for small-
scale corn production.
 Mechanical method. Harvest corn with a mechanical corn harvester. This method is
feasible for large-scale commercial corn production.

Post Harvest Operations

Shelling
Shelling is the process of separating the kernels from the cob. It is best done when the moisture
content is 18-20%. In this range, the kernels are already hard and tough to resist damage or
injury during shelling.
Shell corn either manually or by using mechanical shellers. Mechanical shellers are usually used
for high-yielding varieties to reduce losses. This type of shellers is practical to use for corn farms
4 ha or more.
Drying
Drying is the most critical postproduction operation. The moisture content of harvested corn
grains is still high. The excess moisture must be removed quickly before grain deterioration sets
in. Drying is an effective method of preserving grain quality.
Ideally, corn grains must be dried down to 14% moisture content to maintain grain quality. Corn
drying is done in two operations, regardless of the drying method used. These are drying the
cobs with or without husks and drying the shelled grain.

Determining Moisture Content

Determine moisture content of corn grains a moisture meter.
In the absence of a moisture meter, use the formula below:
MC = FW - DW x 100 where:
MC is the percent moisture content FW is the weight just after harvest DW is the weight after
drying

Drying Methods
Field drying
Extend the harvesting schedule beyond the maturity date to allow the corn ears to dry in the
field. The moisture content is reduced to about 25%.
This practice is common in areas where wet and dry seasons are distinct. Schedule planting
such that harvesting will fall on the dry months.
Conventional sun drying
This is the most common method of drying corn ears and shelled corn grains. It is considered
cheap and practical for small-scale production.
Dry dehusked corn ears, as well as shelled corn, by spreading them evenly and thinly on
concrete floors, plastic or canvass sheets, mats, etc.
This method takes 1-3 days to dry the ears or grains, depending on the initial moisture content
and weather conditions.
The acceptable moisture content is 18-20% for the husked corn ears while shelled corn are
dried down to about 14%.
Halayhay method
Bundle and hang corn ears, with their husks opened to expose the kernels, on bamboo poles.
This method is commonly used for drying grains for seed purposes.
Drying by natural ventilation
This method is commonly used in areas of higher elevation. Construct holding structures called
corn cribs and allow corn ears to dry by natural ventilation while in storage.
The rate and uniformity of drying the corn ears in the crib depend on the moisture content,
relative humidity and wind velocity in the area.
Drying usually takes a longer period. Grain deterioration, sprouting and molding may occur
even before drying is completed.
Artificial or mechanical drying
The uncertainty of weather conditions, coupled with increased production volume, make the
sun drying method ineffective especially during the wet season. Use artificial or mechanical
dryers as better alternatives. These are more flexible, reliable and allow faster drying.
An artificial dryer makes use of heated forced air for quick drying of corn grains. Basically, it
consists of a holding bin. blower, burner and air ducts. Auxiliary equipment, such as elevators
and conveyors, are also used for high-capacity units.

Storage
Storage is a vital component in corn postproduction operations. It is necessary to provide
sufficient and continuous supply of the commodity even during off-seasons.
Corn can be stored as:
 Unhusked ears
 Corn in cobs
 Shelled corn

Types of Corn Storage

Corn crib
This structure is used for storing corn ears. Small corn cribs may be used without a blower. A big
corn crib is usually provided with a blower to dry corn ears high in moisture content. Big corn
cribs when idle may also double as farm machine storage.
Jute sacks and bags
Pack shelled corn grains in jute sacks or bags, with a standard weight of 50 kg per bag. Pile the
sacks one on top of the other inside a warehouse in such a manner that allows ample air
movement between individual sacks and between rows. Provide spaces between piles for easy
access.
Bulk storage
For large commercial set-up, use steel bins or concrete silos in storing corn grains. Bulk storage
systems are usually provided with elevators, conveyors, aeration and fumigation facilities.

Moisture Limits for Safe Storage

 14% or less for shelled corn
 15-16% for crib storage (reasonably safe for bin storage)
 17-21% for ordinary crib storage
 22-24% for ordinary crib storage, but only when ventilation is provided