Export Quality Control & Handling
Post-Harvest Handling & Export Grading
Learn the essential curing, sorting, and packaging standards required to prepare Goronyo onions and garlic for international export.
- Delivery:
- In person
- Duration:
- 4.0 hours
- Certificate eligible
Course overview
This hands-on course trains farm managers, aggregators, and quality control staff on the strict requirements for international produce export. Participants will learn how to properly cure onions to extend shelf-life, identify and sort out defective produce, and apply correct bagging techniques for long-haul logistics. Meeting these exact standards minimizes post-harvest losses and maximizes the value of our agricultural commodities on the global market.
What you will learn
- Identify and remove defective, diseased, or damaged bulbs.
- Apply proper curing techniques to reduce moisture and extend shelf-life.
- Grade onions and garlic strictly according to international size and quality standards.
- Execute proper bagging, weighing, and palletizing for export shipping.
Prerequisites
Basic knowledge of farm harvesting or warehouse operations.
Course content
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1. Pre-Curing & Selection at Farm Gate
Techniques for initial sorting immediately after harvest, focusing on identifying field defects and moisture control before storage.
- No lessons published yet.