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Good practice in the design, management and operation of a fresh produce packing-house










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    Management of reusable plastic crates in fresh produce supply chains. A technical guide 2009
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    Increased fruit and vegetable production in many countries of Asia and the Pacific has not been accompanied by improvements in post-harvest handling to maintain quality and assure safety. FAO continues to provide technical support and to build capacities to reduce losses and to improve quality and safety management in fruit and vegetable supply chains. One such example is use of plastic crates for the bulk packaging of fresh produce. This technical guide highlights Good Manufacturing Practice s for the handling and storage of reusable plastic crates and protocols for their cleaning and sanitization. It also documents a model of an efficient management system for returnable plastic crates. This guide is targeted primarily for use by returnable plastic crate service providers and stakeholders in fresh produce handling chains: producers, packing house operators, and transport and storage operators. Individuals who are involved with capacity building activities in horticultural chai ns as well as policy makers should also find it a useful reference.
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    Manual for the preparation and sale of fruits and vegetables
    From field to market
    2004
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    The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non- traditional and off-season fruits and vegetables. Producers with the necessary financial, management and technological skills are already meeting the new chal lenges; however, small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product. On the basis of these principles, t his manual analyses the techniques for reducing post-harvest losses and ensuring quality and food safety from harvest to consumption. The new concept of quality involves ensuring total quality for increasing competitiveness and providing produce that better satisfies the demands of food retailers and, ultimately, the consumers.
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    Book (stand-alone)
    The role of post-harvest management in assuring the quality and safety of horticultural produce 2004
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    Basic approaches to maintaining the safety and quality of horticultural produce are the same, regardless of the market to which this produce is targeted. This bulletin reviews the factors that contribute to quality and safety deterioration of horticultural produce, and describes approaches to assure the maintenance of quality and safety throughout the post-harvest chain. Specific examples are given to illustrate the economic implications of investing in and applying correct post-harvest technol ogies. Criteria for the assessment of post-harvest needs, the selection of post-harvest technologies appropriate to the situation and context, and for extending appropriate levels of post-harvest information are also discussed.

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