11/29/2014

Outlines of the Study

Feasibility Study of Postharvest Packaging House
Establishment in Agriculture Markets / Collection Centers of
Nepal

Introduction
Objective
Methodology
Limitation
Review of literature
Present status of Postharvest technology in Nepal
Packaging House
Market / marketing
Existing scenario of marketing structure in Nepal
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

Horticulture Enterprises and Research Center

(HERC) , Kathmandu

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

Status of Production

Production of Cereals, Vegetables and Fruits

10000000
9000000

Production of Potato, Pulses and Oil Seed

9457722

3000000

8615383
8069139

8114131

2424048

2508044

2517696

2584301

2500000

7762656

8000000

2054817
2000000

7000000
6000000

1500000

5000000
4000000
3000000

2538904

2754406

3003821

2000000
1000000

630563

686213

706972

3203563

794164

3298816

1029754

1000000
500000
0

2007/08

2008/09

Cereals

2009/10

Vegetables

2010/11

2011/12

Fruits

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

269776
134286

2007/08

255384

155050

135494

2008/09

Potato

318362

262357

2009/10

Pulses

176186

2010/11

319770
179745

2011/12

Oil Seed

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

Status of Post harvest losses

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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Status of Post harvest losses

Status of Post harvest losses

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

Issues and problems related to post harvest mgmt

Small landholding, scattered, remote production pockets

with limited access to market centers.

Lack of appropriate technologies for enhancing the shelf

life of fruits and vegetables.

Lack of enforcement of quality standards for national

markets and harmonization of quality standards with
international markets.

Inadequacy of post harvest specific infrastructure such as

packing houses, cold storage.

Insufficiently coordinated research and extension systems

for the development and dissemination of post harvest
technologies.
Lack of skilled technical personnel in post harvest
technology.

Lack of auxiliary industries for the production of

packaging materials, tools and equipment.
Rough handling of products during postharvest
operations, improper packaging and damage during
transportation.

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Current approaches of postharvest management

Current approaches of postharvest management

Development of market centers in the areas of

production.

Subsidy for the construction of rustic stores and cellar

stores.

Construction of roads to connect production pockets to

market centers.

Dissemination of improved postharvest handling through

training and demonstration programs.

Improvement of packaging systems (Plastic crates,

improved bamboo baskets) for the transportation of fruits
and vegetables from collection centers to wholesale
markets.

Subsidy on the electricity costs of cold stores.

Subsidies for the transportation and packaging of apple in
Karnali zone.

Development of agro processing industries and cold

stores.

Available technologies of postharvest management

Available technologies of postharvest management

Plastic crates

Carton boxes

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.

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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Available technologies of postharvest management

Rustic stores

Available technologies of postharvest management

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.

Dimensions: 195cm length x

75 cm width x 225 cm height
contain five racks with the
capacity for the storage of
500 kg of potatoes.
fenced by mesh wire in
order to keep out pests and
animals.
covered with straw and
grasses.
Apples and potatoes can be
stored.

Available technologies of postharvest management

Available technologies of postharvest management

Zero-energy storage

Cellar store
Size: 3mx3mx3m
Capacity : 2 - 5 tons
constructed in hillock-like
places three sides of the
structure are enclosed by hills
and one north facing side is
dug into a cave-like structure
with an entrance.
Constructed from locally
available materials
Temperature : 4-9oC, RH: 7590%.
Storage of apples, mandarins,
oranges and sweet oranges.

structure are constructed using

local materials such as brick and
sand
do not require any energy for
operation
doubled walled with a 4" (10cm)
space between two walls which
enclose a central storage space
having dimensions of 75cm x 50cm
x 75 cm.
sand is kept moist by sprinkling
water regularly in order to maintain
a temperature of 7-10oC.

Zero Energy Cold Store in Kaski promoted

by Nepalese Farming Institute

Apples stored in Jumla

Apple Storage in Cellar Store, Bajura

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Available technologies of postharvest management

Available technologies of postharvest management

(Traditional methods of storage)

Smoking of bananas and papayas is

used to facilitate ripening of
bananas and papayas. This process
takes place over a 24 hour period
involves burning husk and wood in a
drum, within a closed room. The
number of drums used varies in
accordance with the size of the
room and stage of maturity of the
fruit. The use of smoking has been
encouraged as an alternative to
carbide treatment of fruits.
Improvements in the traditionally
used packaging materials such as
doko, tokari have been
recommended.

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

Available technologies of postharvest management

(Improved/Modern processing techniques)

(Improved/Modern product drying technologies)

Available technologies of postharvest management

(Grading Standards of fruits)

Grading standards of sweet orange

based on size:

Available technologies of postharvest management

(Maturity Indices of fruits and vegetables)

Maturity indices for apple,

orange and banana have
been established.

A (Big): 76-80 mm diameter

B (Medium): 71-75 mm diameter
C (Small): 66-70 mm diameter
Off-grade: diameter >80mm & <66mm

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Measures to address postharvest management

Measures to address postharvest management

Development of appropriate
varieties in order to prolong the
harvesting season and shelf-life.
Development of commercial
production centers along with
transportation infrastructure.
Development of suitable postharvest technologies.
Mass production of PH tools and
equipments, packaging materials
at prices which are affordable to
growers and traders on the local
market.

Development of appropriate and

cost effective storage facilities.

Packaging House
A packing-house can be defined as a designated facility where fresh produce is
pooled and prepared in order to meet the requirements of a target market . 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
quality standards are monitored.
A packing-house facility can also serve as:
An accumulation or collection point
A temporary holding area prior to distribution
A dispatch point of produce to different destinations

Training of farmers in postharvest

management at production sites.
Development of skilled manpower
in the area of postharvest
technologies.
Improved coordination between
research and extension systems in
areas of development,
dissemination and adoption of
postharvest technology.

Users of packing-house facilities

Growers
Cooperatives and clusters
Traders
Exporters
Processors

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Benefits of using a packing facility

Requirements of a packing facility

Adequate protection from sun and rain direct sunlight
increases commodity respiration hence increasing the rate
of deterioration. Rain, on the other hand, can promote
disease development especially under high temperature
conditions.
Proper flooring a firm, smooth and level coated concrete
or tiled floor allows the unhampered movement of
materials and personnel.
Good ventilation adequate air movement removes heat,
ethylene and moisture produced during respiration and
transpiration of a commodity. It also improves the comfort
of personnel working inside a packing-house.
Good lighting adequate lighting is required to ensure that
each item of produce can be inspected closely to allow
removal of produce with physical, physiological or
pathological defects. It will also improve staff effectiveness.

Increased productivity of workers

Extended produce shelf-life
Improved produce quality

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 and
insurance needs and community acceptance of the facility.

Market / marketing

Theoretical Background: Marketing is not simply an extension of the production process but its
only purpose as Adam Smith emphasized when, in his text The Wealth of Nations (1776), he said
that:
Consumption is the sole end purpose of all production: and the interest of the producer ought
to 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 production
to the point of consumption.
Gaedeke and Tootelian3 offer an alternative definition which overcomes the problems caused by
these two omissions:
a management orientation focusing all the activities of the organization on satisfying
customer needs and wants, thereby helping achieve the organization's long-range objectives.
This definition promotes a customer orientation and since the organisation's long-term objectives
will 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 subsystems which have a defined common goal. Thus, an agricultural and marketing system
comprises all of the functions, and agencies who perform those activities, that are necessary in
order to profitably exploit opportunities in the marketplace. Each of the components, or subsystems, are independent of one another but a change in any one of them impacts on the others
as well as upon the system as a whole.

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Marketing functions
1. Buying
A. Exchange Functions
2. Selling

Physical functions
Storage:
Transportation:
PROCESSING

3. Storage
B. Physical Functions

4. Transportation
5. Processing
6. Standardisation
7. Financing

C. Facilitating Functions
8. Risk Bearing
9. Market Intelligence

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

10

11/29/2014

Here some of the key policies related to Agriculture Business

Promotion and Market Development System with value chain
Policies for
Agriculture Business Promotion

Agriculture Market Development System

Quantity, Quality, Product promotion through large Business oriented Training program on the basis of
production pocket

Demand

Market intervention to support food deficit districts Improvement in agriculture and livestock Quarantine
through procurement of food grains at market price

services

Double track management of Government farm

Priority to Cooperative based Agro industry and business

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 Agribusiness promotion policy 2006, there are 44 policies.

promotion
Insurance Policy for extension of livestock insurance Policy

formulation

for

commercial

production,

covering birds, crop seed and high value agriculture processing and marketing through Cooperative and
commodity

private sector participation

Promotion of Organic farming

Introduction of fee based agriculture technology service

to attract different stake holders

Encouragement for highbred seed production and promotion of market information system
utilization,

Monitoring

of

Genetically

Modified

Organism (GMO)
Market infrastructure development

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

Acts, Regulations and Orders

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

11

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

Acts, Regulations and Orders

Orders
Chemical Fertilizer (Control) Order, 2055
Chndradangi Seed 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

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

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

Development region wise distribution of existing number of

market related Infrastructure in Nepal
Indicator
S.N.

Fiscal
Year

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:

EDR

CDR

WDR

MWDR

FWDR
Total

2067/6 2068/6 2067/6 2068/6 2067/6 2068/6 2067/6 2068/6 2067/6 2068/6 2067/6 2068/6
8

539

557

69

63

172

176

59

61

17

23

856

880

34

40

163

174

91

95

62

71

33

43

383

423

10

10

15

16

10

40

47

18

18

75

75

103

106

27

27

66

63

102

101

14

14

216

214

20

20

16

16

16

17

66

71

19

27

137

151

Weekly
1

Market
Collection

Center
Agri
Wholesal

e
Cold

Storage
Cellar

Store
Rustik

Store

12

11/29/2014

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 Market
Development Plan
Development of processing like grading
standardization 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
1.

Additional

Infrastructures
2.

Remarks

Priority to be assigned to basic Developed agri market centers Is a development issue to be

should continue as its development prioritized

Land (Public Sector as well as objective.

Partnership acceptable)

3.

Central and local government

4.

Area: Standards to be set but

subject

to

approval

of

deviations by up to 50 %
Land:

Needs to be acquired during the Land Issue: Acquisition for market

Community

other infrastructure planning like development is seldom prioritized.

Local government

Road, Irrigation facility or Urban Lobbying needed.

Acquisition

development

Private sector

development

or

hydro

power

Specific standards by market types

Market type

1.

Haat

Area in Kattha for

Existing

Hill

Terai

Standard items

Shed,

Toilet,

to be standardized

Drinking Include weighing system,

water

Bazar-

Fee collection, and product

without collection

and quantity record, facility

activity

users,

and

Garbage

Management Facility, system

of save and hygienic show,
2. Haat Bazar-with 4.5
Collection

10

Center

Shed,

Toilet,

Drinking With facility of processing

water, Market Information and grading for the collected

activity

facility

product management
Approach

road

as

for

practiced vehicle for inflow

and outflow
3. Collection Center 1.5

Shed,
facility,

store,

Design Requirements

policy Additional conditions

Location of packaging houses

o
o
o
o

Proximity to the production area

Site
Labor
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

Weighing Needs to incorporated point

Drinking

water, 1 and 2. Grading and source

13

11/29/2014

Flow Process of Typical Packaging

House

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

Major Activity Area

Reception area
Preparation and packing
area
Dispatch area

Optional
Optional

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

Proposed Design of Packaging House

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 Harvest
Treatment
8. Packaging/
Labeling
9. Storage
10. Dispatch

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Proposed Design of Packaging House

Proposed Design of Packaging House

Safety & Hygiene in Packhouses

Construction work schedule

Farm Safety Plan

Packhouse Sanitation Plan
Farm Safety Plan to address packinghouse
sanitation audit

15

11/29/2014

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.

Packhouse Sanitation Plan

Facility cleaning and sanitation
Cleaning of equipment in the facility
Standard 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 equipment these 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-house reusable 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 should 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.

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

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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General guidelines for managing waste of the packing facility

Pest control measures

1. Areas immediately surrounding the packing facility should be maintained
in a hygienic condition. They should be litter-free and garbage should be
stored in closed receptacles. Grassy and weedy areas can serve as breeding
grounds for pests and should be trimmed on a regular basis.
2. Unused bins, containers and equipment should not be allowed to
accumulate inside the facility.
3. Scheduled inspections should be conducted of all areas in the packing
facility for evidence of pest activity as well as for identifying potential nesting
or hiding places.
4. Produce and equipment should be kept 50 centimetres away from walls to
allow personnel to clean and inspect for infestation on all sides of the
equipment.
5. Screened windows and vents should be installed and holes in walls, floors
and doors must be blocked to prevent the entry of pests.
6. Traps or bait used for the eradication of pests must be placed in locations
that will not contaminate produce or packaging materials. Traps should be
inspected and cleaned on a regular basis. Trapped pests should be disposed
of humanely.

Item

Guidelines for Management

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 tightfitting 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,
canals).

Good Agricultural practices in Post Harvest Management

of Fruits and Vegetables and Good Manufacturing Practices (GMP) in Pack
house operation
Pack House
Harvested produce is often brought to a
common facility for preparation and storage
pending transport to market. In its various
forms, this facility is referred to as a packingshed, a pack-house or a packing-house.
A packing-house can be defined as a designated
facility where fresh produce is pooled and
prepared in order to meet the requirements of a
target market . 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 quality standards are monitored.
Packing-house facilities that conform to Good
Manufacturing Practice (GMP) play a pivotal role
in providing a clean environment for the proper
washing, sorting, grading, treatment and
packaging 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 and
safety among personnel. This helps to create a culture of
safety and quality within the company.
Confidence in safety of the produce is increased.
International recognition can be attained, along with
expanded market access.
Allows the final product to meet regulatory requirements
and prevents costly failures.
Cuts down on customer complaints and product recalls.
Profit is improved.

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Miscellaneous requirements:
As discussed above in packing house operation different
activities are carried out. Care should be taken to maintain
the quality and safety standard of the product. The main
activities that are carried out in packing house operation
and to be considered for quality and safety of the product
in 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

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

Conclusion and Recommendation

Conclusion :
The main conclusion of study is that it would be feasible to establish a
packaging house in different location of Nepal.
The key factors supporting this conclusion are as follows: There is a clear need for establishment of packaging house in different
location of Nepal.
From a technical standpoint, the study shows that there is potential of
establishment of packaging house in all three districts (Rupandehi,
Kapilvastu and Palpa). However, the participating stake holder must
discover prospective area in Rupandehi for the establishment of 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

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