module 07 Overview
 obj 1 Describe how main improvements can be made throughout the post production system to minimize losses

What is post production management?

Good management means you lose less! Post production management is the management of the crop from the moment it is harvested until the moment it goes to the market to be sold to the consumer. The operations undertaken in the post production system include:
  • cutting
  • threshing
  • cleaning
  • drying
  • storing
  • milling
Why is post production management important?

When the crop reaches physiological maturity it begins to deteriorate.
The rate of deteriorate and total loss in value will depend on how the grain is managed through all stages of the post harvest process.

Normal losses range from 5-10% but in many situations up to 50% of the value of the crop is lost after harvest

How can you improve post production management?

The way to improve your management and thus minimize your losses was discussed during this course.

Here is a summary of what we learned in the different modules:
In harvesting (module 2)
  • Harvest the crop at the correct moisture content (20-25%).
  • Thresh and clean the grain as soon as possible after cutting.please click on the icon on the right.

In drying (module 3)
  • Dry immediately after threshing and cleaning. This stops discoloration and over heating of the grain. Avoid field drying or piling wet rice!
  • Use machine drying where possible.
  • When sun drying use thin layers (2-4cm) and turn regularly (30 minutes).
  • Don't dry too fast! Drying rate should not exceed 1% moisture loss per hour after the grain reaches 18% moisture content.



In storage (module 4)
  • Grain and seed should be stored at correct the moisture content (12% for seed, 14% for grain).
  • Make sure grain or seed does not get wet again. Seal bags hermetically!
  • Protect grain and seeds from insects, birds and rats.
  • Store grain as paddy or rough rice until just before milling



In milling (module 5)
  • Multiple stage rice milling gives the best results.
  • Separate husking and polishing so they don't happen together.
  • Use rubber rollers for dehusking.



In rice quality (module 6)
In the last module we learned that there are many factors that determine the quality of rice. Chemical and physical characteristics of rice play an important role in quality. It is crucial that we understand that importance and that we are able to measure these characteristics.

The better quality of rice, the more benefits we will have.


Next lesson

Please move on to the general quiz to end this course on post production.