feasibility study of postharvest packaging house establishment in nepal

8/10/2019 Feasibility Study of Postharvest Packaging House Establishment in Nepal

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Feasibility Study of Postharvest Packaging House

Establishment in Agriculture Markets / Collection Centers of

Nepal

Horticulture Enterprises and Research Center(HERC) , Kathmandu

Outlines of the Study

Introduction

Objective

Methodology

Limitation

Review of literature

Present status of Postharvest technology in Nepal

Packaging House

Market / marketing

Existing scenario of marketing structure in Ne pal

Design and Cost estimation of packaging house establishment

Hygiene and safety requirement

Good Agriculture practices ( GAP) in post harvest management and Packaging house

operation

Summery , Conclusion and Recommendation

Objective of the study

To assess and identify the feasibility of packaging house (with tools

and equipments for collection, washing, cleaning, grading, drying,

processing, packing and storage) establishment .

To assess and identify the appropriate place for establish the

packaging house.

To assess the cost for establishment of packaging house (with tools

and equipments) infrastructure.

Methodology

Both quantitative and qualitative methods were used to conduct the

study. Activities wise proposed methodology is as follows:

Literature review

Field verification of secondary information and primary data

collection: Kathmand , Rupandehi , Kapilbastu, Palpa districts

Design and cost estimation of Packing Houses ( with tools and

equipments )


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Status of Production

Source: Statistical Year Book of MoAD, Nepal (2011/12)

8069139 8114131 7762656

8615383

9457722

2538904 27544063003821

3203563 3298816

630563 686213 706972794164

1029754

0

1000000

2000000

3000000

4000000

5000000

6000000

7000000

8000000

9000000

10000000

2007/08 2008/09 2009/10 2010/11 2011/12

Production of Cereals, Vegetables and Fruits

Cereals Vegetables Fruits

Status of Production

2054817

24240482517696 2508044 2584301

269776 255384 262357318362 319770

134286135494 155050 176186

1797450

500000

1000000

1500000

2000000

2500000

3000000

2007/08 2008/09 2009/10 2010/11 2011/12

Production of Potato, Pulses and Oil Seed

Potato Pulses Oil Seed

Source: Statistical Year Book of MoAD, Nepal (2011/12)

Status of Post harvest losses

PH losses have been estimated worldwide to be of the

order of 20-30% for fresh fruits and vegetables and could

exceed 50% under adverse conditions.

Losses in horticultural produce vary between 15-35% at

different stages along the chain from harvesting to

marketing.

According to the Master Plan for Horticulture

Development (1991), conservative estimates of losses on a

weight basis were 25% for vegetables, 20% for fruits and

32% for potatoes including tuber seed.

FAN estimates a PH loss of 20-25 % cut flower occurring

due to lack of proper infrastructure only.


The post harvest loss in paddy as estimated by PHMD,

Nepal is 5.99%.

Similarly, the loss during storage of rice, wheat and maize

is 1.97%, 3.31% and 2.47% respectively and their average

loss is estimated to be 2.09%.

The estimated average PH loss of vegetable, fruit and cut

flowers in Nepal is 20-30%.

The PH loss of banana, mandarin orange and cutflower

during transportation is 15-20%, 20-25% and 25%

respectively.


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Post harvest losses occur due to:

Improper methods of harvesting.

Harvesting at an improper stage of maturity.

Insufficient grading, packaging and sorting.

Poor transportation and handling.

Poor storage facilities.


Post harvest shelf life of horticultural produce depends on:

Condition of production.

Season.

Variety.

Stage of harvesting.

Method of harvesting.

Packaging, transportation and marketing system.

Issues and problems related to post harvest mgmt

Small landholding, scattered, remote production pocketswith limited access to market centers.

Lack of enforcement of quality standards for nationalmarkets and harmonization of quality standards withinternational markets.

Insufficiently coordinated research and extension systemsfor the development and dissemination of post harvesttechnologies.

Lack of skilled technical personnel in post harvesttechnology.

Issues and problems related to post harvest mgmt

Lack of appropriate technologies for enhancing the shelflife of fruits and vegetables.

Inadequacy of post harvest specific infrastructure such aspacking houses, cold storage.

Lack of auxiliary industries for the production ofpackaging materials, tools and equipment.

Rough handling of products during postharvestoperations, improper packaging and damage duringtransportation.


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Current approaches of postharvest management

Development of market centers in the areas of

production.

Construction of roads to connect production pockets to

market centers.

Improvement of packaging systems (Plastic crates,

improved bamboo baskets) for the transportation of fruits

and vegetables from collection centers to wholesale

markets.

Development of agro processing industries and cold

stores.

Current approaches of postharvest management

Subsidy for the construction of rustic stores and cellar

stores.

Dissemination of improved postharvest handling through

training and demonstration programs.

Subsidy on the electricity costs of cold stores.

Subsidies for the transportation and packaging of apple in

Karnali zone.

Available technologies of postharvest management

Plastic crates capacity of 20-25 kg for the

packaging of fresh fruits and

vegetables

significant reduction in

transportation losses.

use of Plastic crates is growing

popularity, owing to increasing

cost of carton boxes which are not

reusable.


Carton boxes capacity of 20 kg

used for fruits like apples and

mandarin oranges

Wooden box costlier

cannot be reused once they are

send to market.


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Rustic stores Dimensions: 195cm length x

75 cm width x 225 cm height

contain five racks with thecapacity for the storage of500 kg of potatoes.

fenced by mesh wire inorder to keep out pests andanimals.

covered with straw andgrasses.

Apples and potatoes can bestored.


Harvesting techniques for apple,

orange and banana have been

established.

Harvesting bags and knives have been

developed and distributed to farmers

on a 25% subsidy.


Zero-energy storage structure are constructed using

local materials such as brick andsand

do not require any energy foroperation

doubled walled with a 4" (10cm)space between two walls whichenclose a central storage spacehaving dimensions of 75cm x 50cmx 75 cm.

sand is kept moist by sprinklingwater regularly in order to maintaina temperature of 7-10oC.

Zero Energy Cold Store in Kaski promoted

by Nepalese Farming Institute

Apples stored in Jumla


Cellar store

Size: 3mx3mx3m

Capacity : 2 - 5 tons

constructed in hillock-likeplaces three sides of thestructure are enclosed by hillsand one north facing side isdug into a cave-like structure

with an entrance. Constructed from locally

available materials

Temperature : 4-9oC, RH: 75-90%.

Storage of apples, mandarins,oranges and sweet oranges.

Apple Storage in Cellar Store, Bajura


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Smoking of bananas and papayas isused to facilitate ripening ofbananas and papayas. This processtakes place over a 24 hour period

involves burning husk and wood in adrum, within a closed room. Thenumber of drums used varies inaccordance with the size of theroom and stage of maturity of thefruit. The use of smoking has beenencouraged as an alternative tocarbide treatment of fruits.

Improvements in the traditionallyused packaging materials such asdoko, tokarihave beenrecommended.

Available technologies of postharvest management(Traditional methods of storage)

Available technologies of postharvest management(Improved/Modern methods of storage)

Available technologies of postharvest management(Traditional processing techniques)


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Available technologies of postharvest management(Improved/Modern processing techniques)

Available technologies of postharvest management(Improved/Modern product drying technologies)

Available technologies of postharvest management(Grading Standards of fruits)

Grading standards of sweet orange

based on size:

A (Big): 76-80 mm diameter

B (Medium): 71-75 mm diameter

C (Small): 66-70 mm diameter

Off-grade: diameter >80mm &


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Measures to address postharvest management

Development of appropriatevarieties in order to prolong theharvesting season and shelf-life.

Development of commercialproduction centers along withtransportation infrastructure.

Development of suitable post-harvest technologies.

Mass production of PH tools andequipments, packaging materialsat prices which are affordable togrowers and traders on the localmarket.

Measures to address postharvest management

Development of appropriate andcost effective storage facilities.

Training of farmers in postharvest

management at production sites.

Development of skilled manpowerin the area of postharvesttechnologies.

Improved coordination betweenresearch and extension systems inareas of development,dissemination and adoption ofpostharvest technology.

Packaging House

A packing-house can be defined as a designated facility where fresh produce is

pooledand preparedin orderto meet therequirements ofa targetmarket. In this

context market preparation operations or packing-house operations are needed.

The packing-house is the site where post-harvest treatments are applied and

qualitystandards are monitored.

A packing-house facility can alsoserve as:

An accumulation or collection point

A temporary holding area prior to distribution

A dispatch point of produce to different destinations

Users of packing-house facilities

Growers

Cooperatives and clusters

Traders

Exporters

Processors


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Benefits of using a packing facility

Increased productivity of workers

Extended produce shelf-life

Improved produce quality

Requirements of a packing facility

Adequate protection from sun and rain direct sunlightincreases commodity respiration hence increasing the rateof deterioration. Rain, on the other hand, can promotedisease development especially under high temperature

conditions. Proper flooring a firm, smooth and level coated concrete

or tiled floor allows the unhampered movement ofmaterials and personnel.

Good ventilation adequate air movement removes heat,ethylene and moisture produced during respiration andtranspiration of a commodity. It also improves the comfortof personnel working inside a packing-house.

Good lighting adequate lighting is required to ensure thateach item of produce can be inspected closely to allowremoval of produce with physical, physiological orpathological defects. It will also improve staff effectiveness.

Site selection for the packing-house

Polluted areas should be avoided

Flood-prone areas should be avoided

Areas with high levels of pest infestations(insects, rodents) should be avoided

Sufficient area available for parking and movement of trucks

Reasonable cost of land or lease rates.

Main highways for trucks should be easily accessible.

Smooth field roads leading to the packing-house

Adequate shade should be provided at the packing-house

A sufficient and dependable supply of water and electricity

Access to communications

Reliable communication systems

Sufficient load-bearing capacity

Adequate drainage

Consideration for natural disasters

Local zoning

Other considerations include an acceptable level of peace and order, minimal taxes andinsurance needs and community acceptance of the facility.

Market / marketing

Theoretical Background: Marketing is not simply an extension of the production process but itsonly purpose as Adam Smith emphasized when, in his text The Wealth of Nations (1776), he saidthat:

Consumption is the sole end purpose of all production: and the interest of the producer oughtto be attended to only so far as it may be necessary for promoting that of the consumer.

Dixie2 relates what he describes as a definition of marketing which is:

The series of services involved in moving a product (or commodity) from the point of productionto the point of consumption.

Gaedeke and Tootelian3 offer an alternative definition which overcomes the problems caused bythese two omissions:

a management orientation focusing all the activities of the organization on satisfyingcustomer needs and wants, the reby helping achieve the organization's lo ng-range objectives.

This definition promotes a customer orientation and since the organisation's long-term objectiveswill include it's own continued existence it takes account of the need for sustainability.

The marketing concept must be adopted throughout not only the entire organisation/business,but the entire marketing system. A system is a complex of interrelated component parts or sub-systems which have a defined commo n goal. Thus, an agricultu ral and marketing systemcomprises all of the functions, and agencies who perform those activities, that are necessary inorder to profitably exploit opportunities in the marketplace. Each of the components, or sub-systems, are independent of one another but a change in any one of them impacts on the othersas well as upon the system as a whole.


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Marketing functions

A. Exchange Functions1. Buying

2. Selling

B. Physical Functions

3. Storage

4. Transportation

5. Processing

C. Facilitating Functions

6. Standardisation

7. Financing

8. Risk Bearing

9. Market Intelligence

Physical functions

Storage:

Transportation:

PROCESSING

EXISTING SCENARIO OF MARKETING STRUCTURE IN NEPAL

Policy on Agriculture market:

The National Agricultural Policy (2004)

To achieve food security and reduce poverty through sustainable economic growth by

establishing commercial and competitive agriculture system, following three major

objectives have been set forth

Increase agricultural production and productivity

Develop commercial and competitive agriculture base to compete regional and

world market

Conserve, protect and utilize natural resources, environment and bio-diversity

The policy is broadly divided into three

headings:

A. Enhancement of Agriculture production

and Productivity- with 26 policies points of

which 8 are for special privilege for targeted

sector

B. Development of Commercial and

competitive agriculture system - with 23

policies points


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Here some of the key policies related to Agriculture Business

Promotion and Market Development System with value chain

Policies for

AgricultureBusiness Promotion AgricultureMarket DevelopmentSystem

Quantity, Quality, Product promotion through large

productionpo cket

Business oriented Training program on the basis of

Demand

Market intervention to support food deficit districts

through procurementof food grains at market price

Improvement in agriculture and livestock Quarantine

services

Double track management of Government farm Priority to Cooperative based Agro industry and business

promotion

Insurance Policy for extension of livestock insurance

covering birds, crop seed and high value agriculture

commodity

Policy formulation for commercial production,

processing and marketing through Cooperative and

private sector participation

Promotionof Organic farming Introduction of fee based agriculture technology service

to attract different stake holders

Encouragement for highbred seed production and

utilization, Monitoring of Genetically Modified

Organism (GMO)

promotionof market information system

Market infrastructure development

Agro-business Promotion Policy, 2006

The Agri-business Promotion Policy emphasized diversification, commercialization

and private sector involvement to transform subsistence farming to commercial

farming. The key words in the policy are market oriented, competitive, export,

WTO, quality inputs public private partnership

In the improvement of existing Agriculture Business Promotion and Market

Development system, public support is guided by the policies namely Agri-

business promotion policy 2006, there are 44 policies.

Acts, Regulations and Orders

Acts

Food Act, 2023 (3rd Amendment 2049)

Substitution of Mothers Milk (Sales and Distribution) Act, 2049

Iodized Salt (Production, Distribution & Sales) Act, 2055

Feed Act, 2033 (Amended in 2055)

Patent Design and Trade Mark Act, 2022 (Amended in 2048)

Aquatic Animal Protection Act, 2017 (Amended in 2055)

Contract Act, 2056

Seed Act, 2045

Pesticide Act, 2048 (1st Amendment 2064)

Plant Protection Act, 2064

Animal Health and Animal Service Act, 2055

Animal Slaughter House and Meat Inspection Act, 2055

Cooperative Act, 2048

Nepal Agriculture Research Council Act, 2048

Nepal Veterinary Council Act, 2055

National Tea and Coffee Development Board Act, 2049

National Dairy Development Act, 2048

National Cooperative Development Board Act, 2049


Regulations

Food Regulation, 2027 (4th Amendment 2054)

Feed Regulation, 2041

Seed Regulation, 2054

Pesticide Regulation, 2050

Irrigation Regulation, 2056 (1st Amendment 2060)

Animal Health and Animal Service Regulation, 2056

Animal Slaughter House and Meat Inspection Regulation, 2057

Cooperative Regulation, 2049

Nepal Veterinary council Regulation, 2057


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Orders

Chemical Fertilizer (Control) Order, 2055

ChndradangiSeed and Milk Development Committee (Constitution) Order, 2052

Kalimati Fruit and Vegetable Market Development Committee (Constitution) (3rd

Amendment) Order, 2063

Cotton Development Committee (Constitution) Order, 2037

Animal Feed Production Development Committee (Constitution) Order, 2041

Bird Flu Control Order, 2064

WHO ARE THE KEY PLAYER IN AGRICULTURE BUSINESS PROMOTION IN NEPAL ?

In Nepal the key players in agribusiness promotion are:

Public sector: Different-Nepal Agriculture Research Council, DOA, DLS,DFTQC, Company and

Corporation are involved

Private Sector: Farmer, Entrepreneur, service provider

Local governance: VDC, DDC

NGO: bridging between different service provider and service seeker

HOW IS INSTITUTIONAL ARRANGED FOR THE DEVELOPMENT

OF MARKETING SYSTEM IN NEPAL?

In 1972, Department of Food and Agriculture Marketing Services

In 1992, Market Development Division

In 2000, Market Development Directorate

In 2004, Agri-business Promotion and Market Development Directorate

What Existing Agriculture Business Promotion and marketing systems are in Nepal?

The existing systems for the Agriculture Business Promotion are as:

Domestic Marketing Assistance

International Marketing

Industry & Commodity Development

Trade Show Assistance

International Marketing

Organic Certifications

Export Certifications

Agriculture marketing systems

Sale to moneylenders and traders:

Hat Bazaar:

Collection Centers:

Co-operative marketing:

Development region wise distribution of existing number of

market related Infrastructure in Nepal

N.

Indicator

s

EDR CDR WDR MWDR FWDR

Total

Fiscal

Year

2067/6

8

2068/6

9

2067/6

8

2068/6

9

2067/6

8

2068/6

9

2067/6

8

2068/6

9

2067/6

8

2068/6

9

2067/6

8

2068/6

9

1

Weekly

Market 539 557 69 63 172 176 59 61 17 23 856 880

2

Collection

Center 34 40 163 174 91 95 62 71 33 43 383 423

3

Agri

Wholesal

e 10 10 1 5 1 6 4 5 8 10 3 6 40 47

4

Cold

Storage 7 9 18 18 2 3 75 75 1 1 103 106

5

Cellar

Store 7 9 27 27 66 63 102 101 14 14 216 214

Rustik

/ /


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Needed Improvement for the involvement in the Agro business promotion

and market development in Nepal:

Investment and policy friendly Market Act

Marketing surveys

National Agriculture Business promotion and MarketDevelopment Plan

Development of processing like gradingstandardization facility as of market type and link

Grading and standardization education and facility

Organization of regulated markets

Provision of warehousing facilities

Dissemination of market information

Directorate of Agriculture Marketing and inspection

Policy Additional Remarks

1. Priorityto beassignedto basic

Infrastructures

2. Land (Public Sector aswellas

Partnershipacceptable)

3. Centralandlocalgovernment

4. Area: Standards to beset but

subject to approval of

deviationsby upto50 %

Developed agr i market centers

shouldcontinue as itsdevelopment

objective.

Is a d ev el op me nt i ssu e to b e

prioritized

Land:

Community

Localgovernment

Acquisition

Privatesector

Needs to be acquired dur ing the

other infrastructure planning like

Road, Irrigation facility or Urban

d ev el op men t o r h yd ro p ow er

development

Land Issue: Acquisition for market

development is seldom prioritized.

Lobbyingneeded.

Specific standards by market types

Market type Area in Kattha for Existing policy

Standard items

Additional conditions

to be standardizedHill Terai

1. Haat Bazar-

without collection

activity

4 7 Shed, Toilet, Drinking

water

Include weighing system,

Fee collection, and product

andquantity record, facility

users, and Garbage

ManagementFacility, system

ofsaveand hygienic show,

2. Haat Bazar-with

Collection Center

activity

4.5 10 She d, To ilet , Drink in g

water, Market Information

facility

With facility of processing

andgrading forthe collected

productmanagement

Approach road as for

practiced vehicle for inflow

andoutflow

3. CollectionCenter 1.5 3 She d, s to re , We ig hing

facil ity, Drinking water,

Needs to incorporated point

1 and2. Gradingandsource

Design Requirements

Location of packaging houseso Proximity to the production area

o Site

o Labor

o Services

o Water

o Electricity

o Waste disposal

o Material handling

o Washing tanks

o Sorting tables

o Grading tables

o Weighing equipment

o Bins

o Field crates

o Sealers

o Wrappers

o Packing trays

o Cartons

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Design Considerations

Adequate floor space for easy movement

Doors wide enough for passage of vehicles.

Sufficient storage area for packaged material All surfaces can be easily washed and drained

Administrative offices located at strategic positions to observe

all operations

Clean area for workers to wash and eat in comfort

Available toilet facilities

F ow Process o Typica Pac aging

House

Fig: Flow process of packing house operation. (Source: Manual for packing house operation,

Belize)

Major Activity Area

Reception area

Preparation and packing

area Dispatch area

Optional

Optional

Proposed Design of Packaging House

1. Reception

2. Pre Sorting Table

3. Washing Tank

with Baffle

4. Trimming Table

5. Grading Table

6. Wrapping

7. Post HarvestTreatment

8. Packaging/

Labeling

9. Storage

10.Dispatch

Proposed Design of Packaging House

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Proposed Design of Packaging House Proposed Design of Packaging House

Construction work scheduleSafety & Hygiene in Packhouses

Farm Safety Plan

Packhouse Sanitation Plan

Farm Safety Plan to address packinghouse

sanitation audit

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Farm Safety Plan to address packinghouse sanitation audit

The following statements and procedures should be considered for inclusion in any

packinghouse facility section:

Transported product is covered in a safe manner.

Product is stored properly in the packinghouse facility.

Product that will be packed several hours or days later is stored in a refrigerated cooler.

Water source used on washing and packing lines is tested and is potable.

Check the water temperature in dunk tanks on a scheduled basis (if applicable).

Chlorine or other disinfectant is used to treat water and the labels are followed as to

concentration, pH, water temperature and they are monitored (if applicable).

Water contact surfaces are cleaned and sanitized prior to grading and packing.

Contact surfaces are cleaned and sanitized prior to grading and packing.

Packinghouse is thoroughly cleaned at the end of each day, including washing, grading,

sorting and packing lines.

If ice is used during packing and the source of this ice (if you manufacture your own ice

show that the water source is potable, if you purchase ice you will need a copy of the

manufacturing and storage procedures from the manufacture on file).

State how the ice is transported from the truck/ice machine to the packing area.

Break areas are away from packing areas.

State your employee policies including: hairnet policy, jewelry policy and glove policy.

Train all employees on worker hygiene.

Indicate if produce is packed in new boxes and how it is stored once packed.

State where your box/container storage areas are located.

Use only good grade lubricants on the packing machinery and equipment.

Store non-food grade chemicals away from the packing area.

Keep packinghouse areas free from litter, debris and standing water.

Dumpsters are located away from the packinghouse or if close are covered.

Garbage cans inside the packinghouse have lids.

Check floor drains in the packinghouse weekly to ensure proper drainage.

Clean all pipes, fans and ceilings in the packinghouse on a scheduled basis.

Cover glass lights, in case of breakage, with shatterproof covers.

State your commitment to make sure that wastewater spillage does not occur and describe your cleanup procedures

should it occur.

Describe your procedure for cleaning or disposing of product that comes in contact with the floor.

Do not allow animals, including pets, in the packing area.

Describe the measures you use to keep pests out of the packinghouse.

Describe how contamination is prevented from motors, pipes and other equipment in the packinghouse.

Describe how harvested product coming into the packinghouse is identifiable to the field it was grown in, the harvest

crew, and the date it was harvested.

Consider whether you may not need a third party audit; it depends on who is purchasing your produce. However,

everyone should have a food safety plan.

For more information on Farm Food Safety visit: http://www.phmd.gov.np/downloads

ac ouse an a on an

Facility cleaning and sanitationCleaning of equipment in the facilityStandard Operating Procedures (SOPs) for cleaning and sanitation must be developed for specific items of equipment that are cleaned on a

regular basis. This assures that equipment is properly cleaned regardless of the specific worker assigned to perform the task.

SOPs identify the following:

(a) what identifies the task;

(b) why describes the purpose of the task;

(c) when frequency of the task;

(d) who identifies the person responsible for the task and

(e) how lists and describes the steps for completing the task.

Sorting, grading and packing equipmentthese come in direct contact with fresh produce and can be the source of contamination. They

should, therefore, be cleaned on a daily basis.

Sanitation of containers used in the pack-housereusable containers (such as plastic crates) should

be cleaned prior to each use. Plastic containers are preferred because they are easily washed. Wood,

burlap and cartons are difficult to wash and can be sources of microorganisms and foreign matter.

Bins and containers used in the packing facility should be non-toxic and free of protruding nails, staples and splinters. They s hould be

inspected regularly and an SOP for cleaning and sanitizing followed:

Clean the container with detergent, then rinse.

Sanitize with a chlorine solution using a high-pressure jet of water. As this can produce aerosols, sanitizing should be done outdoors in a

clean area. The containers should not come in contact with soil.

Air-dry containers before storing; sun-drying is recommended.

The use of colour-coded containers is recommended to prevent cross-contamination. Containers for harvested, graded, washed and reject

produce should have different colours.

Proper hand hygienic practices can be

encouraged with the use of visual cues

(including signs andposters figure below), by

education and training and by positive

reinforcement.

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Pest control measures

1. Areas immediately surrounding the packing facility should be maintainedin a hygienic condition. They should be litter-free and garbage should bestored in closed receptacles. Grassy and weedy areas can serve as breedinggrounds for pests and should be trimmed on a regular basis.

2. Unused bins, containers and equipment should not be allowed toaccumulate inside the facility.

3. Scheduled inspections should be conducted of all areas in the packingfacility for evidence of pest activity as well as for identifying potential nestingor hiding places.

4. Produce and equipment should be kept 50 centimetres away from walls toallow personnel to clean and inspect for infestation on all sides of theequipment.

5. Screened windows and vents should be installed and holes in walls, floorsand doors must be blocked to prevent the entry of pests.

6. Traps or bait used for the eradication of pests must be placed in locationsthat will not contaminate produce or packaging materials. Traps should beinspected and cleaned on a regular basis. Trapped pests should be disposedof humanely.

General guidelines for managing waste of the packing facility

em Guidelines for Managemen

Waste receptacles Item must be covered and located far from packing

and storage areas; item must be easily accessed

for removal of waste.

Wet waste (fruit and vegetable rejects, trimmings) Dispose using metal or plastic receptacles with

tight-fitting lids. Waste should be removed daily

and measures taken to prevent decay and pest

infestation.

Dry waste (paper, plastic, metal, glass) Use metal or plastic receptacles with tight-

fitting lids; multiple receptacles should be used

to segregate waste and promote recycling.

Floor waste Must be removed immediately and segregated into

wet or dry waste, the floor should be cleaned and

sanitized if necessary.

Containers/packaging for raw material Must no be used for storing produce; empty

containers and packaging should be segregated or

disposed of immediately.

Used containers for finished products Must not be used for storing chemicals, fuel,

oil, other non-food items. Container should be

labelled.

Used chemical solutions Only registered chemicals should be used; follow

disposal instructions on the label. Do not pour

directly into waterbodies (lakes, rivers,

Good Agricultural practices in Post Harvest Managementof Fruits and Vegetables and Good Manufacturing Practices (GMP) in Pack

house operation

Pack House

Harvested produce is often brought to acommon facility for preparation and storagepending transport to market. In its variousforms, this facility is referred to as apacking-shed, apack-house or a packing-house.

Apacking-house can be defined as a designatedfacility where fresh produce is pooled andprepared in order to meet the requirements of atarget market . In this context market

preparation operations orpacking-houseoperations are needed. The packing-house is thesite where post-harvest treatments are appliedand quality standards are monitored.

Packing-house facilities that conform to GoodManufacturing Practice (GMP) play a pivotal rolein providing a clean environment for the properwashing, sorting, grading, treatment andpackaging of fresh produce.

Benefits of applying GMP

The advantages of having a GMP system in place include:

Increased awareness of the importance of food quality andsafety among personnel. This helps to create a culture ofsafety and quality within the company.

Confidence in safety of the produce is increased.

International recognition can be attained, along withexpanded market access.

Allows the final product to meet regulatory requirementsand prevents costly failures.

Cuts down on customer complaints and product recalls.

Profit is improved.

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GMP activities

Activities associated with GMP include (de Silva 2007):

Staff hiring

Training and personnel hygiene

Design of building and facilities

Design and selection of equipment

Control of components

Production and process control

Packaging

Cool storage

Distribution

Laboratory testing

Documentation

Cleaning and sanitation

Repair, maintenance and calibration

Pest management

Foreign matter control

. Waste management

Responding to customer complaints

Audits, reviews and product recalls

Miscellaneous requirements:

As discussed above in packing house operation differentactivit ies are carried out. Care should be taken to maintainthe quality and safety standard of the product. The mainactivities that are carried out in packing house operationand to be considered for quality and safety of the productin pack house are as follow.

Maintenance of equipment and instruments

Scheduled checks

Lubricants

Policies

Customer complaints

Inspections and audits

Security of the packing-house facility

Water supply

Chemicals

Packing materials

Conclusion and Recommendation

Conclusion :

The main conclusion of study is that it would be feasible to establish a

packaginghouse in different locationof Nepal.

Thekey factors supporting thisconclusion are as follows:-

There is a clear need for establishment of packaging house in different

locationof Nepal.

From a technical standpoint, the study shows that there is potential of

establ ishment of packaging house in all three distr icts (Rupandehi,

Kapilvastu and Palpa). However, the participating stake holder mustdiscover prospective areain Rupandehifor theestablishmentof packaging

house.

Recommendation Post harvest handling training for farmers

Knowledge about Harvesting index

Knowledge about grading and packaging in field level

Packaging materials should be provide in local level

Establishment sufficient collection center

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Develop the post harvest specific infrastructure such

as packing houses

Appropriate technologies for enhancing the shelf life

of fruits and vegetables.

Transportation facility

Coordination with other related organization such as

research organization , teaching instititute and

NGOs/ INGOs

skilled technical personnel should be develop in post

harvest technology.

Establish the packaging house

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Thank you

feasibility study of postharvest packaging house establishment in nepal

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