Causes and Minimization of Post-Harvest Losses

Course date: 21/10/2019 to 25/10/2019 Duration: 5 Days Course fee: USD 800, KES 65,000


Food loss and waste have many negative economic and environmental impacts. Economically, they represent a wasted investment that can reduce farmers’ incomes and increase consumers’ expenses. Environmentally, food loss and waste inflict a host of impacts, including unnecessary greenhouse gas emissions and inefficiently used water and land, which in turn can lead to diminished natural ecosystems and the services they provide. While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations on the journey to consumers. However, one of the major ways of strengthening food security is by reducing these losses. It is of high importance in the effort to combat hunger, raise income and improve food security and livelihoods. This workshop is designed to shed light on postharvest losses and strategies to reduce them.



5 Days



By the end of the course, learners will be able to:

  • Understand various concepts in relation to food losses and control.
  • Understand the importance of attentive harvest, packing, storage and transportation to providing quality product.
  • Understand how food management practices affect post-harvest condition.
  • Understand how food safety practices begin in the field and carry through harvest & post-harvest handling.
  • Reduce losses (both physical and in market value) between harvest and consumption.
  • Protect food safety and learn appropriate handling technology for a given produce taking into consideration the available technology of the locality or country.



Module 1:

Basic concepts

  • Food waste
  • Food loss
  • Food waste and loss
  • Food quality loss or waste
  • Physical loss
  • Economic loss


Module 2:

Causes of post-harvest losses

  • Primary Causes
  • Secondary Causes


Module 3:

Methods of post-harvest loss and waste minimization

  • Drying techniques
  • Packaging and protective storage
  • Refrigeration and cooling
  • Use of chemicals
  • Biological controls
  • Canning
  • Irradiation
  • Freezing
  • Pasteurization
  • Sterile filtration


Module 4:

Field trip


Module 5:

Implications of reducing food loss and waste

  • Food availability
  • Food safety and security and livelihoods
  • Food prices







This training can also be customized for your institution upon request. You can also have it delivered your preferred location.

For further inquiries, please contact us through Mobile: +254 732 776 700 or Email:  



Participants should be reasonably proficient in English.  During the trainings, participants should come with their own laptops.



The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.



Accommodation is arranged upon request. For reservations contact us through Mobile: +254732776700

or Email:  



Payment should be transferred to FineResults Research Limited bank before commencement of training. Send proof of payment through the email:  



  • All requests for cancellations must be received in writing.
  • Changes will become effective on the date of written confirmation being received.


Course Date: 21/10/2019 to 25/10/2019 Duration: 5 Days Course fee: USD 800 , KES 65,000
Call us on +254 732 776 700
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