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Causes and Minimization of Post-Harvest Losses Course
January 22 @ 9:00 am - January 26 @ 5:00 pm$1100
Venue: Indepth Research Services, Nairobi, Kenya.
Event Date: 22nd – 26th January 2018.
Food loss and waste have many negative economic and environmental impacts. Economically, they represent a wasted investment that can reduce farmers’ incomes and increase consumers’ expenses. Environmentally, food loss and waste inflict a host of impacts, including unnecessary greenhouse gas emissions and inefficiently used water and land, which in turn can lead to diminished natural ecosystems and the services they provide.
While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations on the journey to consumers. However, one of the major ways of strengthening food security is by reducing these losses. It is of high importance in the effort to combat hunger, raise income and improve food security and livelihoods. This workshop is designed to shed light on postharvest losses and strategies to reduce them.
Interventions in PHL reduction are seen as an important component of the efforts of many agencies to reduce food insecurity. PHL is increasingly being recognized as part of an integrated approach to realizing agriculture’s full potential to meet the world’s increasing food and energy needs.
WHO SHOULD ATTEND?
This course is intended for various actors in the Agriculture Extension (Agricultural extension officers, senior agricultural officials and policy makers) working with communities, in governments, funding agencies, Research organizations and non-government organizations among others for Agriculture support activities and other development programmes.
By the end of the course, learners will be able to:
- Understand various concepts in relation to food losses and control.
- Understand the importance of attentive harvest, packing, storage and transportation to providing quality product.
- Understand how food management practices affect post-harvest condition.
- Understand how food safety practices begin in the field and carry through harvest & post-harvest handling.
- Reduce losses (both physical and in market value) between harvest and consumption.
- Protect food safety and learn appropriate handling technology for a given produce taking into consideration the available technology of the locality or country.
TOPICS TO BE COVERED
- Basic concepts
- Causes of post-harvest losses
- Methods of post-harvest loss and waste minimization
- Implications of reducing food loss and waste on
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For further inquiries, please contact us on Tel: +254 715 077 817, +254 (020) 211 3814, +254 731240802, +254 735331020.
Accommodation is arranged upon request. For reservations contact the Training Officer. Email: email@example.com Mob: +254 715 077 817 Tel: 020 211 3814
Payment should be transferred to IRES account through bank on or before C.O.B. 15th January 2018. Send proof of payment to firstname.lastname@example.org