|Growing Organic Rice|
|Technology Transfer Methods|
|Health and Nutrition|
Harvesting is the process of collecting the mature rice crop from the field. Harvesting consists of cutting, threshing, cleaning, hauling and bagging. Field drying and stacking or piling are optional. Harvesting can be performed manually using sickles and knives, or mechanically with threshers or combine harvesters.
Harvesting at the right time and in the right way maximizes grain yield and minimizes grain losses and quality deterioration.
Harvest according to the grains’ moisture content. This is critical for a good harvest. For more information, see IRRI’s Measuring Water Content fact sheet.
|Operation||Desired moisture content (%)*||Primary cause of losses|
|Harvesting||20-25||Shattering if grain is too dry|
|Mechanical threshing||20-25||Incomplete threshing, spillage, grain damage and cracking|
||If drying is delayed: spoilage, fungal damage, discoloration, smell, loss of vigor|
Other ways to decide when to harvest:
Manual harvesting makes use of traditional threshing tools such as threshing racks, simple treadle threshers and animals for trampling.
Rice is manually threshed, then cleaned with a machine thresher.
Machine reaping and machine threshing
A reaper cuts and lays the crop in a line. Threshing and cleaning can then be performed manually or by machine.
The combine harvester combines all operations: cutting, handling, threshing and cleaning.
Developed with input from M Gummert, JF Rickman, and MA Bell.