code of gap

L/O/G/O

Good Agricultural Practices (GAP)

Code of GAP for Fruits and Vegetables

Bureau of Agriculture and Fisheries Product Standards

GAP 1BAFPS

Site History & Management

Harvesting Pest and Animal Control

Fertilizer &

Pesticides

TraceabilityPlanting Material

Elements

GAP 2BAFPS

L/O/G/O

Site Selection and Management

Hazards associated with site

Organic waste

Fecal contamination from

overflowing manure storage

sites, polluted water sources

Agricultural wastes

Microbial

Chemical

GAP 4BAFPS

•Previous usage

•Adjacent land use

•Access of wild & domestic animals

•Carry out land use plan

•Allow 3 years buffer time for land used for rearing animals

•Look for another site if cannot be remedied

•Plant low risk plants (e.g. plants grown not close to the ground)

•Physical barriers

Assessment

What to do next?

What else can we do?

Recommended Practices

GAP 5BAFPS

GAP BAFPS 6

Site Selection

Type of the soil

Slope

pH

Site history

GAP BAFPS 7

Site Management

Land preparation

Planting design

Fencing/barriers

Soil renewal

GAP BAFPS 8

Farm Grower

A 14ha

A 24ha

A 34ha

B 13.6h

a

B 23.7ha

B 33.8ha

C 12ha

C 21.9h

a

C 31.8h

a

CreekHousePack shed

Machinery shed

Chemical storeSprayer

cleaning area

Toilets

Example of farm map that may help identify contaminated sites or sources of

contamination.

FARM MAP

L/O/G/O

Pest and Animal Control

GAP BAFPS 10

Feces of animals usually are

considered the major source of

pathogenic organisms

GAP BAFPS 11

Insects and rodents are the pests most commonly found in food handling facilities


Assessment

Identify entry of domestic animals in the production and handling areas

Identify possible entry of birds

Presence of rodents

What to do next?

• Establish physical barriers or vegetation to prevent entry of wild animals

•Use blinds or fixtures over

openings in walls

• Use of baits and traps to control rodents

What else can we do?

• Store containers and materials off the ground or floor and keep them dry, ventilated and covered

•Store containers inverted after cleaning

•Dead or trapped animals should be disposed of promptly to avoid attracting other animals

GAP 12BAFPS


GAP 13BAFPS

All animal should be kept away from production and handling areas to prevent the contamination of fresh fruits and vegetables

FENCING

GAP BAFPS 14

Summary of Pest Control Measures

Biological Control

Use living organisms

for pest control. (1) microbial

pesticides (2) plant

pesticides (3) biochemical pesticides

Plant Resistance

Bred to produce varieties

that resist insects and other pests

Genetically altered to

allow them to

withstand herbicides

Chemical Methods

Synthetic chemicals which are

intended to prevent, destroy, repel or

mitigate any pest, or

intended for use as plant

regulator, defoliant or desiccant.

Mechanical & Physical Methods

Collecting pests with

traps, suction

devices or by hand,

using fire, heat, cold,

sound, barriers or

screens

Cultural Methods

Crop rotation,

soil tillage, use of trap

crops, change in

planting or harvesting

time, intercropp-

ing

GAP BAFPS 15

Integrated Pest Management (IPM)

Is a pest management approach that uses all available pest control methods,

including but not limited to the judicious use of pesticides,

to optimize a crop’s ability to resist the pest with the least hazard to man and the

environment

1

1. Pests downgrade fruit quality

2. Pests affect marketability of fruits and vegetables

2

Why the need for IPM?

GAP 16BAFPS

GAP BAFPS 17

What happens when pesticides are not used properly?

Development of pest resistance

Destruction of natural enemies/beneficials

Potential for minor pests becoming major pests

example: thrips in mangoes

Environmental contamination

Health hazard

May result to increase in the cost of production

What do you need to know for the successful implementation of IPM?

Need to know

Beneficial

organisms

Pesticide

management

Pest/weather

monitoring

Cultural

management

Crop

phenology

Pest identity, biology

and damage

GAP 18BAFPS

L/O/G/O

Planting Material Selection

Should be disease-free

Record of seed treatments as well as of stock plants

Ensure workers safety during seed

treatment

Careful selection of planting materials

Source of planting material

If planting material is produced in the

farm

Accredited nurseries

and Certified planting

materials

GAP for planting material selection

GAP 20BAFPS

Segregation of seed batches

(species, variety) to prevent batch contamination.

Source of seedProcurement dateBest before date Treatment (s)

Seed Storage Seed disposal Recording

Organize the seed plant processes to minimize discarded seed.

Do not feed treated

seeds to animals,

game or humans.

GAP for planting material selection

GAP 21BAFPS

GAP BAFPS 22

Planting materials have to be carefully selected

because these can be a possible source of

contamination through chemicals used to treat seeds or control pests.

GAP BAFPS 23

Seed borne diseases

Sexual-vegetable crops

Asexual-vegetables, fruits,

ornamentals

Quality guarantee documents

Seed Treatments

Chemical (Fungicides, activity; Insecticides,

activity),

Disinfection: seeds, pineapple

Organic seed treatments: physical,

natural, biological

Hazards (workers, produce)

Records, Seed storage and disposal

Farm Records-on and off-farm

seed sources

Proper storage of treated seeds

Disposal of treated seeds

1. Planting material is free of visible signs of pests and diseases

2. Documentation that guarantees freedom from diseases. Record of seed treatments as well as of stock plants

3. Planting Materials are from accredited nurseries and Certified planting materials

4. Guarantee of true-to-type nature of the variety (asexually propagated)

Quality guaranteed if…

1

4

2

3

GAP 24BAFPS

GAP BAFPS 25

Seed treatment labels

• Indicate on every seed bag the active ingredient used, and rates applied.

• Mention on every seed bag, “do not feed treated seed to animals, game or humans”.

• Discard treated seed in an environmentally friendly way.

• Seed storage, handling, and planting must be in accordance with the directions for use.

• Listing of only a trade name without its common of chemical name is unacceptable.

GAP BAFPS 26

Chemical Treatment - Fungicide

• is a broad-spectrum systemic fungicide used to control seedborneblackleg of cabbage

Benomyl (trade name Benlate)

• is a broad-spectrum nonsystemicfungicide used for control of seed rot, damping-off, and seedling blights.

Captan

• is a systemic fungicide with good activity against bunts, smuts, and Rhizoctonia.

Carboxin (trade name Vitavax)

GAP BAFPS 27

Chemical Treatment – Fungicide

• are broadspectrum nonsystemicfungicides used for control seed decay

Mancozeb and maneb

• is a broad-spectrum nonsystemic. Standard seed treatment for almost all field crops, many vegetables, and for ornamental bulbs and tubers, used to control seed decay, seedling blights, as well as wheat. Thiram can be irritating to the lungs

Thiram

GAP BAFPS 28

Chemical Treatment – Insecticide

• is a non-systemic insecticide useful against soilborneinsects, such as seedcornmaggot and seedcorn beetle

Chlorpyriphos(trade name

Lorsban)

• is a nonsystemicinsecticide used against seedcorn maggots and seedcorn beetles

Diazinon

GAP BAFPS 29

Pineapple SuckersDipped in a fungicidal and insecticidal solution (for

example in Dithane M-45 at 2.5% and Diazonin at 1.0% solution) to prevent rotting of planting

materials in the field.

GAP BAFPS 30

Seed processing and treatments

GAP BAFPS 31

Chlorox Seed Treatment for Tomato and Pepper

• Seed may be treated by washing 40 mins. w/continuous agitation in 1 part Clorox liquid bleach (5.25% sodium hypochlorite) to 4 parts water (i.e. 1 pint Clorox plus 4 pints water).

• Rinse seed in clean water immediately after removal from the Clorox solution and promptly dry.

• Germination may be compromised if washing time exceeds 40 mins.

GAP BAFPS 32

Workers safety during seed treatment

Carry over effect of seed treatments

GAP BAFPS 33

Physical Treatment

• Carrot, cabbage,celery, parsley, lamb's lettuce for Alternaria spp., Phoma spp., Septoria spp., Peronospora valerianellae, Xanthomonas spp. (Nega et al., 2003)

Hot water (40 -55 C x10’-30’)

• Carrot for Alternaria dauci(Hermansen et al.,1999)

Hot water (44 -59 C)

• Parsley, caraway, coriander, fennel for Mycocentrospora acerina, Pseudomonas syringae pv. coriandricora, Alternaria radicina, Mycosphaerella anethi and Verticillium spp. (Blum et al. 2006)

Hot water treatment and vacuum steam

treatment

GAP BAFPS 34

Natural Substances

• Carrot for Alternaria dauci(Heller, 2002)

Concentrated lactic acid

• commercial compounds (e.g.ComCat, Chitoplant); essential oils (e.g. clover,oregano thyme)

Organic acids (e.g.,jasmonic, salicylic,lactic)

• for coating Sugar beet for Pythium (Bardin et al., 2004b)

Crop straw (non sterilized

powdered straw)

L/O/G/O

Fertilizers

Fertilizers Primary

macronutrients

nitrogen (N),

phosphorus (P),

potassium (K)

Secondary

macronutrients

calcium (Ca), sulfur

(S), magnesium (Mg)

Micronutrients or

trace minerals

Boron (B), Chlorine

(Cl), Manganese

(Mn), Iron (Fe), Zinc

(Zn), Copper (Cu),

Molybdenum (Mo),

Selenium (Se)

Natural or synthetic substances added to soil or plants.

Provide necessary nutrients for plant development

Its use is a common practice to increase soil quality as well as quality and quantity of crops grown in it. GAP BAFPS 36

ClassificationInorganic• Prepared from commercial

chemical processes with ammonia as the end product. This is used as a feedstock for other nitrogen fertilizers such as urea and anhydrous ammonium

nitrate.• Ammonia can be combined

with rock phosphate and potassium fertilizer to produce compound fertilizer.

Organic• From naturally

occurring organic materials:

Animal manure Post-harvest materials Organic wastes Biosolids/sludge

(human waste)

GAP BAFPS 37

Organic / Inorganic Fertilizers

Organic Inorganic

Trace mineral depletion

Overfertilization

High energy consumption

Eutrophication

Soil Acidification

Algal bloom

Whether a farmer uses organic or inorganic

fertilizer, there are concerns on its use…

GAP 38BAFPS

GAP BAFPS 39

Cabbage grown in acidic soil due to use of animal compost. Soil acidification can be

offset by liming.

Use of inorganic fertilizers Cadmium and uranium may be present in

phosphate fertilizers

Lead, arsenic, cadmium, chromium, mercury and nickel

Toxic elements present in industry wastes (recycled to fertilizers due to high levels of zinc)

Methane from crop fields ( rice)

ammonium- based fertilizers

Nitrous oxide nitrogen fertilizers

Ammonia,carbondioxide, methane, nitrous oxide

animal manures and urea.

GAP BAFPS 40

Heavy metal accumulation

Atmospheric effects

GAP BAFPS 41

Nitrate contamination of groundwater from heavy nitrogen applications. Nitrate can not be removed once it entered the groundwater system

Increased pest health

• excessive nitrogen fertilizers can increase pest’s birth rate, longevity and overall fitness of some pests.

Excessive use of nitrate-based inorganic fertilizer

Hazards in using organic fertilizers

Use of solid biological wastes can introduce chemical hazards as heavy metals, polycyclic aromatic hydrocarbons and other toxic organic compounds.

Decreased water quality due to release of oxygen demanding substances, suspended solids and nitrogen.

Decreased soil quality.

Improperly treated animal manure are sources of microbiological contamination of produce.

Continuous application of untreated manure on a site can lead to extended pathogen survival and buildup

GAP BAFPS 42

To mitigate the risk

Composting

natural process of decomposing and recycling organic materials into a humus rich soil amendment by the successive action of bacteria, fungi, Actinomycetes or earthworms.

PRINCIPLES• Aeration

Aerobic microorganisms are best for composting. Aerating the compost pile is necessary to allow oxygen to be re-supplied.

• Moisture

Composting microorganisms thrive in moist but not soggy conditions. Moisture should be 40% to 60%. Too much moisture will make compost pile anaerobic, too little will prevent microorganisms from reproducing

•Temperature

High temperature in the range of 54o to 66o C enhances the growth and reproduction of heat loving bacteria which are good for digesting organic material.

GAP 43BAFPS

1

2

3

4

Improves physical properties of soils.

Enhances the biological and chemical properties of soils.

Pollution remediation and prevention

Benefits of composting

GAP 44BAFPS

Economic and social benefits: higher prices for organically grown crops

GAP BAFPS 45

Corn grown in field applied with compost

Drawbacks of organic fertilizers

Use of immature compost reduces

growth of crops

Poor seed germination of cabbage in soil

with salt accumulation due to heavy application of

animal compost

Magnesium deficiency due to application

of compost low in

magnesium

GAP BAFPS 46

1. Raw manure or human waste must not be used for vegetable production

2. Natural fertilizer must be fully composted with no foul smell.

3. Heavy metal analysis must be conducted

4. Equipments that come in contact with untreated manure must be properly cleaned

GAP for Fertilizer Usage

1

4

2

3

GAP 47BAFPS

5. Barriers or physical containment should be part of manure storage areas

6. Complete record of fertilizer preparation must be kept

7. Organic fertilizer should be applied pre-planting or in early stages of growth of plant.

8. Organic fertilizer should not be applied when produce is nearing maturity or harvest

GAP for Fertilizer Usage

5

8

6

7

GAP 48BAFPS

L/O/G/O

Pesticide Management

Concepts explained...

Pests• organisms whose

existence conflicts with people’s profit, convenience, or welfare

• it includes insects, nematodes, fungi, weeds, birds, rodents, or any terrestrial or aquatic plant or animal life, or virus, bacteria and other organisms

Pesticideany substance or product,

or mixture thereof, including active

ingredients, adjuvants, and inert ingredients,

intended to control, prevent, destroy or

repel pests

GAP BAFPS 50

Pesticide Management

Product Development –choice, toxicological

profile

Use or application –delivery system

Storage

Disposal

Pesticide management is the judicious use of pesticides.

It focuses on maximizing the benefits of the chemical while minimizing its harmful effects

GAP BAFPS 51

Classification

GAP BAFPS 52

Pest being controlled

fungi

insects

rodents/rat

weeds

Formulation types

sprayable

granules and pellets

fumigants

Mode of action

Contact poisons

Stomach poisons

Systemic poisons

Toxicity

Colorcoding

Acute

Chronic

Pesticides are color-coded

GAP BAFPS 53

They color-coded as follows:

Category I - highly toxic (red band)

Category II - moderately toxic (yellow band)

Category III - slightly toxic (blue band)

Category IV - relatively non-toxic (green band)

How pesticides enter the human body

pesticide enters the body through the eye tissues. Some products are severe eye irritants. pesticide enters the body through the eye tissues. Some products are severe eye irritants.

Oral exposure

Inhalation Dermal exposure

Eye exposure

pesticides enters the body of a

person through

breathing

- pesticide gets in contact with the skin of a person, particularly during mixing and spraying. In most cases, residues in the hand after mixing pesticides can be greater than the total body residue.

- pesticide can be ingested by an individual

GAP 54BAFPS

GAP BAFPS 55

Comparative absorption rates in human body

Food safety

pesticide residues and microbial contamination

Worker safety

handling and use of pesticides

Environmental protection

storage, application and disposal

Pesticide management is a component of good agricultural practice (GAP) as it addresses the following concerns:

GAP 56BAFPS

GAP BAFPS 57

Thru strict compliance with the guidelines on the use of pesticides consistent with

Good Agricultural Practice (GAP).

How Can We Reduce Pesticide Residues in Food?

GAP in Pesticide Management

1. Use registered pesticides

2. Read and follow the label instructions.

3. Practice Integrated Pest Management (IPM)

GAP 58BAFPS

GAP BAFPS 59

1. Use registered pesticides

Apply pesticides which have been approved by the FPA.

However, there are chemicals which are not considered as pesticides but are nevertheless used in in some crop production and are also regulated by FPA as “other chemicals”. These include products like formulations of mango flower inducer and paclobutrazol.

Implementing GAP in Pesticide Management

GAP BAFPS 60

It is important to always read and understand the pesticide label to be able to use the product properly.

The following information are contained in the label:

A) Product Information-Check active ingredient(s)-Check toxicity category of the product


2. Read and follow the label instructions

GAP BAFPS 61



B) Directions for use- Crops- Target Pests- Dosage- Pre-harvest Interval- Compatibility- Storage and Disposal- Emergency Contact Number

GAP BAFPS 62

GAP BAFPS 63

GAP BAFPS 64

Pre-Harvest Interval

• Refers to the number of days between the last spraying and harvest.

• It is derived from a supervised pesticide residue trial where the pesticide is applied at the recommended rates and the residue level is analyzed.

• Each pesticide active ingredient or AI has its own PHI.

GAP BAFPS 65

Pre-harvest Interval

In the example, the PHI (seven days) is indicated in the last column:

Example:

In this case, PHI indicates the last application timing of the pesticide product in mango.

GAP BAFPS 66

Other examples:

1. Product A registered with a 14 days PHI

GAP BAFPS 67

Other examples:

2. Product B registered with a 60 days PHI

GAP BAFPS 68

Pesticide residues may be detected in fruits and vegetables. However, this does not necessarily mean that the crop is not safe to be consumed.

The pesticide residue level detected must be compared with the Maximum Residue Limit (MRL) of that pesticide in the crop.

Eating food with residues below or at MRL will not lead to health concerns.

If the food crop has residue below or at the MRL, it can be consumed.

Maximum Residue Limit (MRL)

1. expressed as milligram of the pesticide active ingredient per kilogram of the commodity

(mg/kg)

2. derived from a supervised pesticide residue trial

3. Each pesticide active ingredient has its own MRL for a specific crop

4. PHI is one of the critical factors affecting pesticide residues

1

4

2

3

GAP 69BAFPS


GAP BAFPS 70

What will happen to the pesticide residue level at harvest?


GAP BAFPS 71

C) Proper use and handling•Before mixing•During mixing•During application•After spraying



GAP BAFPS 72

Before mixing:

1. Keep spraying equipment in good condition. Check sprayer for defects.

2. Check and repair leaks. Do not use faulty or leaky sprayers, they cause unnecessary waste and hazards.

3. Clean the nozzles with water or soft-probing device. Never blow into a clogged nozzle.

4. For appropriate personal protective equipment (PPEs) to be used, READ THE PRODUCT LABEL.

PPE - protective clothing and other paraphernalia such as gloves (preferably neoprene or nitrile when mixing concentrates), masks/respirators (used to handle powders and volatile liquids), goggles/safety glasses, boots, coverall, apron.

GAP BAFPS 73

During mixing:

Mixing pesticides involves the following:1. Opening and closing the containers;2. Measuring the concentrated/formulated

product;3. Transferring the measured amount; and 4. Dissolving it in water in the mixing tank

(200L plastic drum or knapsack sprayer).

To minimize dermal exposure:1. Use appropriate gloves.2. In case of spillage, remove gloves immediately,

and wash hands.

GAP BAFPS 74

During mixing:

Safety measures:

1.Use a measuring cup or graduated cylinder in measuring the concentrated formulated pesticide, with care to avoid spillage or hand contamination.

2.Use clean water for mixing pesticides to avoid microbial contamination of the fruits and vegetables.

GAP BAFPS 75

During mixing:

Safety measures:

3.When the contents of the pesticide bottle are used up, rinse the bottle 3 times with water and pour into the last sprayer tank load.

4.Never use your bare hands for mixing.

GAP BAFPS 76

During application:

Follow the following the guidelines

1. In some cases, pesticide residues are highest in the face area, including the neck and shoulders, so wear the necessary protection.

2. Do not spray against the wind.

GAP BAFPS 77

During application:

To minimize exposure during spraying: - Wear protective headgear.- Cover your nose and mouth while

spraying.- Wear long-sleeved shirts and long

pants.- Change your shirt and headgear when

they get wet with perspiration or spray solution.

- Remove gloves last.

GAP BAFPS 78

During application:

To minimize exposure during spraying: - Do not rub face or other body parts

with contaminated hands.- Do not smoke and eat if your hands

are not washed clean after spraying.

Pesticide residues in your hands could transfer to your mouth and could lead to poisoning.

GAP BAFPS 79

After spraying:

Consider the following safety measures:

1. Clean spray equipment by flushing the remaining pesticide solution using detergent and clean water.

2. Do not dispose contaminated water or rinsate into waterways.

3. Change clothes immediately after spraying.

4. Remove gloves last.5. Wash your hands with soap and water.

GAP BAFPS 80

After spraying:


6.Do not go home in your working clothes (used in spraying) because the pesticides in the fabric can be absorbed by the skin.

7.Do not hang used clothes to dry for reuse the following day.

GAP BAFPS 81

After spraying:


8. Soak clothes in water and detergent.9. Dispose of rinse water properly, taking care not

to contaminate water and food sources.10. Launder working clothes separately from

uncontaminated clothes.

GAP BAFPS 82

D) Storage and disposal



GAP BAFPS 83

Storage

1.Store pesticides in their original labeled containers.

2. Keep pesticides locked in storeroom and out of children’s reach.

3.Keep pesticides out of the kitchen. 4.Do not place pesticide bottles beside bottles of

vinegar, oil and soy sauce. 5.Do not place pesticide powders near salt or

sugar.

GAP BAFPS 84

Storage

6. Keep pesticides away from fire or open flame, stove or lamps. Liquid formulations may have flammable solvents which can be a fire hazard.

7. Partially used pesticide bottles must be placed inside a thick plastic bag to avoid hand contamination.

8. Do not recycle used bottles as containers for oil, vinegar, soy sauce, and for any other food and feed stuff.

GAP BAFPS 85

Disposal

Dispose empty pesticide containers as follows:

1. Dispose of empty pesticide bottles and cartons into a pesticide disposal pit.

2. Dig disposal pit in an area away from people and animals and far from water sources.

GAP BAFPS 86

Disposal

3. Do not burn pesticide containers.

The temperature in the burning pile is not high enough to destroy the pesticide left in the containers. It will only spread faster through the hot air generated while burning. This will lead to inhalation problems and in some cases, phytotoxicity in standing crops.

GAP BAFPS 87

At some point, pesticide resistance develops in insects, plant pathogens, and other organisms. These happen when the:

1. Same pesticide or pesticides of same chemical group such as pyrethroids, carbamates, organophosphates are continuously used;

2. Improper amount of pesticide was applied (underdosing and overdosing).


3. Practice Integrated Pest Management (IPM)

L/O/G/O

Harvesting

GAP BAFPS 89

Assured safe & quality food

Product check/Sampling

Traceability TransparencyValue adding

• Whole Chain QA• Farm to Fork• Process based

certification

Process /Certification

GAP

GMP/ HACCP

GMP/ HACCP

REMEMBER!!!

Produce should undergo some preparatory steps prior to marketing to command a higher price, to have assurance that it is safe to eat, and to enhance competitiveness in the trading arena.

GAP BAFPS 90

GAP BAFPS 91

Harvesting

Packaging

Microbialworkers not wearing protective clothing

personal hygiene of workers

washing facility for the produce

containers for harvesting the produce – not elevated

Chemicalsanitizing agent

containers for harvesting the produce

– toxic materials

GAP BAFPS 92

Sources of contamination during harvesting

GAP BAFPS 93

Harvest when the foliage is dry to minimize spread of diseases.

Use clean and lined containers.

Keep harvested produce out of the sun to avoid sun injury and unnecessary heating of product.

Harvesting Considerations

GAP BAFPS 94

Harvest and handle gently: cuts, bruises and other injuries increase decay and water loss.

Reduce physical damage by reducing handling steps.

If possible, harvest and directly pack into container in which the product will be marketed.

Harvesting Considerations

Microbialworkers not wearing protective clothing

personal hygiene of workers

washing facility for the produce

containers for harvesting the produce – not elevated

Chemicalsanitizing agent

• in case of retail packed produce, non-toxic & clean packaging materials

fruit coating material i.e. fruit wax

GAP BAFPS 95

Sources of contamination during packaging

What are packinghouse operations?

processes/activities done to prepare fresh produce for marketing, storage or transport

maybe done

GAP BAFPS 96

…inside a packinghouse

…in the field/harvest area“ FIELD PACKING”

Market preparation

Prepare commodities for marketing inside a packing shed.

Basic requirements of a packing shed

close to production area

and near thoroughfare

minimum area = 20 m2/ton commodity

processed at one time

elevated to allow adequate

drainage

elevated to allow adequate

drainagewell-lighted

with clean toilet facilities (with

water and soap)

must have adequate supply

of water

GAP BAFPS 97

Market preparation

Common market preparations

GAP BAFPS 98

Culling out

rejects Trimming Cleaning

Drying after

washing Sorting

…culling-out rejects or removal of produce not suitable for marketing

Benefits

GAP BAFPS 99

Culling out rejects

Trimming CleaningDrying after

washing Sorting

handling (hauling, transport, packaging) costs

are minimized

risk of disease contamination among

produce minimized

removal of unwanted, discolored or severely malformed part(s)

GAP BAFPS 100

Culling out rejects


washing Sorting

Trimming done in the field…reduces handling costs

trimmings left in the field enhances soil fertility

Why trim?

GAP BAFPS 101

Culling out rejects


washing Sorting

• cutting the celery rootsto enhance visual

quality

• detopping carrots, onion

• cutting celery leaves

• removing leaves of citrus

to minimize water loss

• Removal of flower remnants of banana

• Removal of lower leaves of chrysanthemum

to reduce likelihood of disease or its

spread

Why trim?

GAP BAFPS 102

Culling out rejects


washing Sorting

• long mango stem

• long stalk of citrus

• protruding pineapple butt

to lessen damage on other produce

during packing/transport

…removing soil and other foreign materials (including pesticide residue, microbial contaminants) from produce surfaces

GAP BAFPS 103

Culling out rejects


washing Sorting

• carrots, banana, papaya, sweet potato, white potato

Washing manually, mechanically,

spraying, soaking

• ginger, lanzones, pineappleDry brushing with

nylon brush, coconut coir bristles

• tomato, pepper, eggplant, cucurbits, citrus, muskmelon

Wiping with cloth:

Use of compressed air (blowing with air)

GAP BAFPS 104

Culling out rejects


washing Sorting

Washing considerations

1. Use clean water as water can be a direct source of microbial/chemical contaminations.

2. Chlorinate water where appropriate.

3. Change water several times to avoid increase in inoculum load.

1

4

2

3

4. Use sanitizers

GAP BAFPS 105

Culling out rejects


washing Sorting

Sweet Potato

Potato Carrot

Can be washed after storage or just before saleDO NOT

WASHStrawberryGarlicCutflowersMushroomOnion

GAP BAFPS 106

Culling out rejects


washing Sorting

Benefits of washing

soaked with water –71.1% reduction

chlorothalonil

washed with running water - 45.3% reduction

chlorothalonil

washed with chlorine -46.1% reduction

(chlorpyrifos)

washed with detergent – 32.4% reduction

(chlorpyrifos)

GAP BAFPS 107

Washing protocol (Flor, et al. 2003)

Whole fruits/ vegetables

TrimmingWashing with

detergent (10 min

Rinsing w/ tap water

(3x)

Peeling and slicing

Sanitizing w/ hypochlorite

(2 min)

Draining Packaging

1/2 tsp liquid detergent/25liters water

Use clean knives, peelers, choppingboard and food containers

150 ppm chlorine or ~6 tspclorox/10 liter water

GAP BAFPS 108

Culling out rejects


washing Sorting

Dry cleaning

Includes

brushing

wiping

blowing air

Used with

those that can not tolerate water

produce with large surface area

with rough surfaces (melons, pineapple)

Will use

Use of soft brush helps in

removing trapped matter

removal of product not suitable for marketing; grouping according to maturity, visual quality, other quality attributes

GAP BAFPS 109

Culling out rejects


washing Sorting

THE PHILIPPINE EXPERIENCE

Grading based on set standards by PNS is voluntary potential benefits not obtained

In many cases, grading is based on size classification

Grade standards (including size) imposed by buyers (traders, importers)

GAP BAFPS 110

Culling out rejects


washing Sorting

Transport

Damages (bruising, compression, abrasion, cracking) incurred during transport due to impact and vibration results in discoloration, premature ripening, greater weight loss, increased decay

To reduce losses during transport

Handle harvested produce with

care

Adequate air circulation

Control temperature

Avoid incompatible mixed loading

Maintain good transport conditions

During the coolest part of the day or during night time.

GAP BAFPS 111

L/O/G/O

Traceability

GAP BAFPS 113

Recording at Farmer Level

It is required that every individual producer has written field records. Such records can be simple and appropriate for the skills of the producers. Still they have to be followed up and always updated and kept for internal and external inspections.

Field Map

GAP BAFPS 114

X

Plot marking

GAP BAFPS 115

Plot Greenhouse Block

GAP BAFPS 116

Records

GAP BAFPS 117

Planting Material RecordDate Crop Variety Supplier Quantity

obtainedLocation where

planted

GAP BAFPS 118

Chemical Inventory

Date

purchased

Name of product

Quantity Place of purchase

Batch no.

Manufacture/expiry date

Method and date

of disposal

GAP BAFPS 119

Spray RecordDate/

time

Block/

row

Crop

Stage/

target

Dilution rate

Application rate/

Name of applicator

Equipment/method

rate

PHI

GAP BAFPS 120

Fertilizer and Soil Additives Date Crop/

variety

Block/

row

Product Supplier Application

rate

Operator

GAP BAFPS 121

Cleaning and Pest Control PlanArea/

equipment cleaned

Frequency Responsibility Method

GAP BAFPS 122

Chemical Authorization Form

Authorized

Person

Manager’s

Signature

Date

This chemical storage shed is to be kept locked at all times.___________ is responsible for the use and storage of all chemicals used on this property , and the training and supervision of all staff who are required to use chemicals.

The following staff have authorization to use chemicals:

GAP BAFPS 123

Harvesting and Packing RecordCrop/

variety

Planting date

Block ID Harvestor

packing date

Batch code

Quantity

packed

Destinationor

Consign

ment no.

L/O/G/O

www.themegallery.com

Thank You!

GAP 124BAFPS

code of gap

Documents

maximum residue limit

severe eye irritants

good agricultural practice

pesticide active ingredient

control seed decay

certified planting materials

planting material selection

workers washing facility