Good Agricultural Practices (GAP)

Code of GAP for Fruits and Vegetables

L/O/G/O
Bureau of Agriculture and Fisheries Product Standards

GAP

BAFPS

Elements

Site History & Management

Traceability
Harvesting
Fertilizer & Pesticides
GAP BAFPS

Planting Material
Pest and Animal Control

Site Selection and Management

L/O/G/O

Hazards associated with site

Microbial
Fecal contamination from overflowing manure storage sites, polluted water sources

Organic waste Chemical

Agricultural wastes

GAP

BAFPS

Recommended Practices
Assessment What to do next?

What else can we do?

Previous usage Adjacent land use

Carry out land use plan Allow 3 years buffer time for land used for rearing animals
BAFPS

Look for another site if cannot be remedied Plant low risk plants (e.g. plants grown not close to the ground) Physical barriers
5

Access of wild & domestic animals

GAP

Site Selection

Type of the soil

Slope

pH Site history
GAP BAFPS 6

Site Management
Land preparation Planting design Fencing/barriers Soil renewal
GAP BAFPS 7

Farm
Sprayer cleaning area Toilets Chemical store
Pack shed

Grower
Creek House B1 3.6h a B2 3.7h a B3 3.8h a

Machinery shed

A1 4ha

FARM MAP

A2 4ha

A3 4ha

C1 2ha

C2 1.9h a

C3 1.8h a

Example of farm map that may help identify contaminated sites or sources of contamination.
GAP BAFPS 8

Pest and Animal Control

L/O/G/O

Feces of animals usually are considered the major source of pathogenic organisms
GAP BAFPS 10

Insects and rodents are the pests most commonly found in food handling facilities
GAP BAFPS 11

Recommended Practices
Assessment
Identify entry of domestic animals in the production and handling areas Identify possible entry of birds Presence of rodents
GAP

What to do next?
Establish physical barriers or vegetation to prevent entry of wild animals Use blinds or fixtures over openings in walls

What else can we do?

Store containers and materials off the ground or floor and keep them dry, ventilated and covered Store containers inverted after cleaning Dead or trapped animals should be disposed of promptly to avoid attracting other animals
12

Use of baits and traps to control rodents

BAFPS

Recommended Practices
FENCING
All animal should be kept away from production and handling areas to prevent the contamination of fresh fruits and vegetables

GAP

BAFPS

13

Summary of Pest Control Measures

Biological Control Plant Resistance
Bred to produce varieties that resist insects and other pests
Genetically altered to allow them to withstand herbicides

Chemical Methods
Synthetic chemicals which are intended to prevent, destroy, repel or mitigate any pest, or intended for use as plant regulator, defoliant or desiccant.

Mechanical & Physical Methods

Collecting pests with traps, suction devices or by hand, using fire, heat, cold, sound, barriers or screens

Cultural Methods
Crop rotation, soil tillage, use of trap crops, change in planting or harvesting time, intercropping

Use living organisms for pest control. (1) microbial pesticides (2) plant pesticides (3) biochemical pesticides

GAP

BAFPS

14

Integrated Pest Management (IPM)

Is a pest management approach that uses all available pest control methods, including but not limited to the judicious use of pesticides, to optimize a crops ability to resist the pest with the least hazard to man and the environment
GAP BAFPS 15

Why the need for IPM?

1. Pests downgrade fruit quality

2. Pests affect marketability of fruits and vegetables

GAP

BAFPS

16

What happens when pesticides are not used properly?

Development of pest resistance Destruction of natural enemies/beneficials Potential for minor pests becoming major pests example: thrips in mangoes Environmental contamination Health hazard May result to increase in the cost of production
BAFPS 17

GAP

What do you need to know for the successful implementation of IPM?

Pesticide management
Beneficial organisms Pest/weather monitoring
GAP BAFPS

Crop phenology

Need to know

Cultural management
Pest identity, biology and damage
18

Planting Material Selection

L/O/G/O

GAP for planting material selection

Careful selection of planting materials Should be disease-free

Source of planting material

Accredited nurseries and Certified planting materials

If planting material is produced in the farm Record of seed treatments as well as of stock plants Ensure workers safety during seed treatment
20

GAP

BAFPS

GAP for planting material selection

Seed Storage

Seed disposal
Organize the seed plant processes to minimize discarded seed. Do not feed treated seeds to animals, game or humans.

Recording Source of seed Procurement date Best before date Treatment (s)

Segregation of seed batches (species, variety) to prevent batch contamination.

GAP

BAFPS

21

Planting materials have to be carefully selected because these can be a possible source of contamination through chemicals used to treat seeds or control pests.

GAP

BAFPS

22

Seed borne diseases

Sexualvegetable crops
Asexualvegetables, fruits, ornamentals

Seed Treatments
Chemical (Fungicides, activity; Insecticides, activity),

Records, Seed storage and disposal

Farm Recordson and off-farm seed sources Proper storage of treated seeds Disposal of treated seeds

Disinfection: seeds, pineapple

Organic seed treatments: physical, natural, biological

Quality guarantee documents

GAP

Hazards (workers, produce)

BAFPS

23

Quality guaranteed if

1 2
3 4
GAP

1. Planting material is free of visible signs of pests and diseases

2. Documentation that guarantees freedom from diseases. Record of seed treatments as well as of stock plants

3. Planting Materials are from accredited nurseries and Certified planting materials

4. Guarantee of true-to-type nature of the variety (asexually propagated)

BAFPS 24

Seed treatment labels

Indicate on every seed bag the active ingredient used, and rates applied. Mention on every seed bag, do not feed treated seed to animals, game or humans. Discard treated seed in an environmentally friendly way. Seed storage, handling, and planting must be in accordance with the directions for use. Listing of only a trade name without its common of chemical name is unacceptable.
GAP BAFPS 25

Chemical Treatment - Fungicide

Benomyl (trade name Benlate)
is a broad-spectrum systemic fungicide used to control seedborne blackleg of cabbage

Captan
Carboxin (trade name Vitavax)
GAP

is a broad-spectrum nonsystemic fungicide used for control of seed rot, damping-off, and seedling blights.

is a systemic fungicide with good activity against bunts, smuts, and Rhizoctonia.
BAFPS 26

Chemical Treatment Fungicide

Mancozeb and maneb
are broadspectrum nonsystemic fungicides used for control seed decay
is a broad-spectrum nonsystemic. Standard seed treatment for almost all field crops, many vegetables, and for ornamental bulbs and tubers, used to control seed decay, seedling blights, as well as wheat. Thiram can be irritating to the lungs
BAFPS 27

Thiram
GAP

Chemical Treatment Insecticide

Chlorpyriphos (trade name Lorsban) is a non-systemic insecticide useful against soilborne insects, such as seedcorn maggot and seedcorn beetle

Diazinon
GAP

is a nonsystemic insecticide used against seedcorn maggots and seedcorn beetles

BAFPS 28

Pineapple Suckers
Dipped in a fungicidal and insecticidal solution (for example in Dithane M-45 at 2.5% and Diazonin at 1.0% solution) to prevent rotting of planting materials in the field.
GAP BAFPS 29

Seed processing and treatments

GAP BAFPS 30

Chlorox Seed Treatment for Tomato and Pepper

Seed may be treated by washing 40 mins. w/continuous agitation in 1 part Clorox liquid bleach (5.25% sodium hypochlorite) to 4 parts water (i.e. 1 pint Clorox plus 4 pints water). Rinse seed in clean water immediately after removal from the Clorox solution and promptly dry. Germination may be compromised if washing time exceeds 40 mins.
GAP BAFPS 31

Workers safety during seed treatment

Carry over effect of seed treatments

GAP BAFPS 32

Physical Treatment
Hot water (40 -55 C x10-30)
Carrot, cabbage,celery, parsley, lamb's lettuce for Alternaria spp., Phoma spp., Septoria spp., Peronospora valerianellae, Xanthomonas spp. (Nega et al., 2003)

Hot water (44 59 C) Hot water treatment and vacuum steam treatment
GAP

Carrot for Alternaria dauci (Hermansen et al.,1999)

Parsley, caraway, coriander, fennel for Mycocentrospora acerina, Pseudomonas syringae pv. coriandricora, Alternaria radicina, Mycosphaerella anethi and Verticillium spp. (Blum et al. 2006)
BAFPS 33

Natural Substances
Concentrated lactic acid Organic acids (e.g.,jasmonic, salicylic,lactic) Crop straw (non sterilized powdered straw)
GAP

Carrot for Alternaria dauci (Heller, 2002)

commercial compounds (e.g.ComCat, Chitoplant); essential oils (e.g. clover,oregano thyme)

for coating Sugar beet for Pythium (Bardin et al., 2004b)

BAFPS 34

Fertilizers

L/O/G/O

Fertilizers
Natural or synthetic Primary substances added to macronutrients soil or plants. Provide necessary nutrients for plant development Its use is a common practice to increase soil quality as well as quality and quantity of crops grown in it.
GAP BAFPS

nitrogen (N), phosphorus (P), potassium (K) calcium (Ca), sulfur (S), magnesium (Mg)

Secondary macronutrients

Micronutrients or trace minerals

Boron (B), Chlorine (Cl), Manganese (Mn), Iron (Fe), Zinc (Zn), Copper (Cu), Molybdenum (Mo), Selenium (Se)

36

Classification
Inorganic
Prepared from commercial chemical processes with ammonia as the end product. This is used as a feedstock for other nitrogen fertilizers such as urea and anhydrous ammonium nitrate.

Organic From naturally occurring organic materials:

Ammonia can be combined with rock phosphate and potassium fertilizer to produce compound fertilizer.
GAP

Animal manure Post-harvest materials Organic wastes Biosolids/sludge (human waste)

BAFPS

37

Organic / Inorganic Fertilizers

Trace mineral depletion Eutrophication

Overfertilization

Organic

Inorganic

Soil Acidification

High energy consumption

Algal bloom

Whether a farmer uses organic or inorganic fertilizer, there are concerns on its use
GAP BAFPS 38

Cabbage grown in acidic soil due to use of animal compost. Soil acidification can be offset by liming.
GAP BAFPS 39

Use of inorganic fertilizers

Cadmium and uranium Lead, arsenic, cadmium, chromium, mercury and nickel may be present in phosphate fertilizers Toxic elements present in industry wastes (recycled to fertilizers due to high levels of zinc) Heavy metal accumulation

Methane from crop fields ( rice)

ammonium- based fertilizers nitrogen fertilizers animal manures and urea.

40

Atmospheric effects

Nitrous oxide Ammonia,carbon dioxide, methane, nitrous oxide

BAFPS

GAP

Excessive use of nitrate-based inorganic fertilizer

Nitrate contamination of groundwater from heavy nitrogen applications. Nitrate can not be removed once it entered the groundwater system

Increased pest health

excessive nitrogen fertilizers can increase pests birth rate, longevity and overall fitness of some pests.
GAP BAFPS 41

Hazards in using organic fertilizers

Improperly treated animal manure are sources of microbiological contamination of produce.
Continuous application of untreated manure on a site can lead to extended pathogen survival and buildup
GAP

Use of solid biological wastes can introduce chemical hazards as heavy metals, polycyclic aromatic hydrocarbons and other toxic organic compounds.

Decreased water quality due to release of oxygen demanding substances, suspended solids and nitrogen.

Decreased soil quality.

BAFPS 42

To mitigate the risk

PRINCIPLES
Composting
natural process of decomposing and recycling organic materials into a humus rich soil amendment by the successive action of bacteria, fungi, Actinomycetes or earthworms.
GAP

Aeration Aerobic microorganisms are best for composting. Aerating the compost pile is necessary to allow oxygen to be re-supplied. Moisture Composting microorganisms thrive in moist but not soggy conditions. Moisture should be 40% to 60%. Too much moisture will make compost pile anaerobic, too little will prevent microorganisms from reproducing Temperature

High temperature in the range of 54o to 66o C enhances the growth and reproduction of heat loving bacteria which are good for digesting organic material.
BAFPS 43

Benefits of composting
1

Improves physical properties of soils.

Enhances the biological and chemical properties of soils.

Pollution remediation and prevention

4

Economic and social benefits: higher prices for organically grown crops

GAP

BAFPS

44

Corn grown in field applied with compost

GAP BAFPS 45

Drawbacks of organic fertilizers

Use of immature compost reduces growth of crops

Poor seed germination of cabbage in soil with salt accumulation due to heavy application of animal compost
BAFPS

Magnesium deficiency due to application of compost low in magnesium

GAP

46

GAP for Fertilizer Usage

1. Raw manure or human waste must not be used for vegetable production

2
3 4
GAP

2. Natural fertilizer must be fully composted with no foul smell. 3. Heavy metal analysis must be

conducted

4. Equipments that come in contact with untreated manure must be properly cleaned
BAFPS 47

GAP for Fertilizer Usage

5. Barriers or physical containment should be part of manure storage areas

6
7 8
GAP

6. Complete record of fertilizer preparation must be kept

7. Organic fertilizer should be applied

pre-planting or in early stages of growth of plant.

8. Organic fertilizer should not be applied when produce is nearing maturity or harvest
BAFPS 48

Pesticide Management
L/O/G/O

Concepts explained...
Pests
organisms whose existence conflicts with peoples profit, convenience, or welfare it includes insects, nematodes, fungi, weeds, birds, rodents, or any terrestrial or aquatic plant or animal life, or virus, bacteria and other organisms
GAP BAFPS

Pesticide
any substance or product, or mixture thereof, including active ingredients, adjuvants, and inert ingredients, intended to control, prevent, destroy or repel pests
50

Pesticide Management
Pesticide management is the judicious use of pesticides.
It focuses on maximizing the benefits of the chemical while minimizing its harmful effects

Product Development choice, toxicological profile

Use or application delivery system

Storage
Disposal
BAFPS 51

GAP

Classification
Pest being controlled
fungi insects
rodents/rat weeds
GAP

Formulation types
sprayable granules and pellets fumigants

Mode of action
Contact poisons Stomach poisons Systemic poisons

Toxicity
Color coding Acute

Chronic

BAFPS

52

Pesticides are color-coded

They color-coded as follows:

Category I - highly toxic (red band)

Category II - moderately toxic (yellow band) Category III - slightly toxic (blue band) Category IV - relatively nontoxic (green band)
GAP BAFPS 53

How pesticides enter the human - pesticide can be ingested body by an individual
Oral exposure
pesticides enters the body of a person through breathing
- pesticide gets in contact with the skin of a person, particularly during mixing and spraying. In most cases, residues in the hand after mixing pesticides can be greater than the total body residue.

Inhalation

Dermal exposure

Eye exposure
GAP BAFPS

pesticide enters the body through the eye tissues. Some products are severe eye irritants. pesticide enters the body through the eye tissues. Some products are severe eye irritants.
54

Comparative absorption rates in human body

GAP BAFPS 55

Pesticide management is a component of good agricultural practice (GAP) as it addresses the following concerns:

Food safety pesticide residues and microbial contamination Worker safety handling and use of pesticides Environmental protection storage, application and disposal
GAP BAFPS 56

How Can We Reduce Pesticide Residues in Food?

Thru strict compliance with the guidelines on the use of pesticides consistent with Good Agricultural Practice (GAP).
GAP BAFPS 57

GAP in Pesticide Management

1. Use registered pesticides
2. Read and follow the label instructions.
3. Practice Integrated Pest

Management (IPM)

GAP

BAFPS

58

Implementing GAP in Pesticide Management

1. Use registered pesticides
Apply pesticides which have been approved by the FPA. However, there are chemicals which are not considered as pesticides but are nevertheless used in in some crop production and are also regulated by FPA as other chemicals. These include products like formulations of mango flower inducer and paclobutrazol.

GAP

BAFPS

59

Implementing GAP in Pesticide Management

2. Read and follow the label instructions
It is important to always read and understand the pesticide label to be able to use the product properly. The following information are contained in the label: A) Product Information -Check active ingredient(s) -Check toxicity category of the product
GAP BAFPS 60

Implementing GAP in Pesticide Management

2. Read and follow the label instructions

B) Directions for use - Crops - Target Pests - Dosage - Pre-harvest Interval - Compatibility - Storage and Disposal - Emergency Contact Number
GAP BAFPS 61

GAP

BAFPS

62

GAP

BAFPS

63

Pre-Harvest Interval
Refers to the number of days between the last spraying and harvest. It is derived from a supervised pesticide residue trial where the pesticide is applied at the recommended rates and the residue level is analyzed. Each pesticide active ingredient or AI has its own PHI.
GAP BAFPS 64

Pre-harvest Interval
In the example, the PHI (seven days) is indicated in the last column:

Example:

In this case, PHI indicates the last application timing of the pesticide product in mango.
GAP BAFPS 65

Other examples: 1. Product A registered with a 14 days PHI

GAP

BAFPS

66

Other examples: 2. Product B registered with a 60 days PHI

GAP

BAFPS

67

Maximum Residue Limit (MRL)

Pesticide residues may be detected in fruits and vegetables. However, this does not necessarily mean that the crop is not safe to be consumed. The pesticide residue level detected must be compared with the Maximum Residue Limit (MRL) of that Eating food with residues below or at MRL will not lead to health pesticide in the crop.
concerns.

If the food crop has residue below or at the MRL, it can be consumed.
GAP BAFPS 68

Maximum Residue Limit (MRL)

1. expressed as milligram of the pesticide active ingredient per kilogram of the commodity (mg/kg)

2
3 4
GAP

2. derived from a supervised pesticide residue trial

3. Each pesticide active ingredient has

its own MRL for a specific crop

4. PHI is one of the critical factors affecting

pesticide residues
BAFPS 69

Maximum Residue Limit (MRL)

What will happen to the pesticide residue level at harvest?

GAP

BAFPS

70

Implementing GAP in Pesticide Management

2. Read and follow the label instructions
C) Proper use and handling Before mixing During mixing During application After spraying

GAP

BAFPS

71

Before mixing:
1. Keep spraying equipment in good condition. Check sprayer for defects.

2. Check and repair leaks. Do not use faulty or leaky sprayers, they cause unnecessary waste and hazards.
3. Clean the nozzles with water or soft-probing device. Never blow into a clogged nozzle. 4. For appropriate personal protective equipment (PPEs) to be used, READ THE PRODUCT LABEL.
PPE - protective clothing and other paraphernalia such as gloves (preferably neoprene or nitrile when mixing concentrates), masks/respirators (used to handle powders and volatile liquids), goggles/safety glasses, boots, coverall, apron.
GAP BAFPS 72

During mixing:
Mixing pesticides involves the following: 1. Opening and closing the containers; 2. Measuring the concentrated/formulated product; 3. Transferring the measured amount; and 4. Dissolving it in water in the mixing tank (200L plastic drum or knapsack sprayer). To minimize dermal exposure: 1. Use appropriate gloves. 2. In case of spillage, remove gloves immediately, and wash hands.
GAP BAFPS 73

During mixing:
Safety measures:

1.Use a measuring cup or graduated cylinder in measuring the concentrated formulated pesticide, with care to avoid spillage or hand contamination. 2.Use clean water for mixing pesticides to avoid microbial contamination of the fruits and vegetables.
GAP BAFPS 74

During mixing:
Safety measures:
3.When the contents of the pesticide bottle are used up, rinse the bottle 3 times with water and pour into the last sprayer tank load. 4.Never use your bare hands for mixing.
GAP BAFPS 75

During application:
Follow the following the guidelines 1. In some cases, pesticide residues are highest in the face area, including the neck and shoulders, so wear the necessary protection. 2. Do not spray against the wind.

GAP

BAFPS

76

During application:
To minimize exposure during spraying: - Wear protective headgear. - Cover your nose and mouth while spraying. - Wear long-sleeved shirts and long pants. - Change your shirt and headgear when they get wet with perspiration or spray solution. - Remove gloves last.

GAP

BAFPS

77

During application:
To minimize exposure during spraying: - Do not rub face or other body parts with contaminated hands. - Do not smoke and eat if your hands are not washed clean after spraying. Pesticide residues in your hands could transfer to your mouth and could lead to poisoning.
GAP BAFPS 78

After spraying:
Consider the following safety measures:

1. Clean spray equipment by flushing the remaining pesticide solution using detergent and clean water. 2. Do not dispose contaminated water or rinsate into waterways. 3. Change clothes immediately after spraying. 4. Remove gloves last. 5. Wash your hands with soap and water.

GAP

BAFPS

79

After spraying:
Consider the following safety measures: 6.Do not go home in your working clothes (used in spraying) because the pesticides in the fabric can be absorbed by the skin. 7.Do not hang used clothes to dry for reuse the following day.

GAP

BAFPS

80

After spraying:
Consider the following safety measures: 8. Soak clothes in water and detergent. 9. Dispose of rinse water properly, taking care not to contaminate water and food sources. 10. Launder working clothes separately from uncontaminated clothes.

GAP

BAFPS

81

Implementing GAP in Pesticide Management

2. Read and follow the label instructions
D) Storage and disposal

GAP

BAFPS

82

Storage
1.Store pesticides in their original labeled containers. 2. Keep pesticides locked in storeroom and out of childrens reach. 3.Keep pesticides out of the kitchen. 4.Do not place pesticide bottles beside bottles of vinegar, oil and soy sauce. 5.Do not place pesticide powders near salt or sugar.

GAP

BAFPS

83

Storage
6. Keep pesticides away from fire or open flame, stove or lamps. Liquid formulations may have flammable solvents which can be a fire hazard. 7. Partially used pesticide bottles must be placed inside a thick plastic bag to avoid hand contamination. 8. Do not recycle used bottles as containers for oil, vinegar, soy sauce, and for any other food and feed stuff.
GAP BAFPS 84

Disposal
Dispose empty pesticide containers as follows: 1. Dispose of empty pesticide bottles and cartons into a pesticide disposal pit. 2. Dig disposal pit in an area away from people and animals and far from water sources.
GAP BAFPS 85

Disposal
3. Do not burn pesticide containers.
The temperature in the burning pile is not high enough to destroy the pesticide left in the containers. It will only spread faster through the hot air generated while burning. This will lead to inhalation problems and in some cases, phytotoxicity in standing crops.

GAP

BAFPS

86

Implementing GAP in Pesticide Management

3. Practice Integrated Pest Management (IPM)
At some point, pesticide resistance develops in insects, plant pathogens, and other organisms. These happen when the:

1. Same pesticide or pesticides of same chemical group such as pyrethroids, carbamates, organophosphates are continuously used; 2. Improper amount of pesticide was applied (underdosing and overdosing).

GAP

BAFPS

87

Harvesting
L/O/G/O

 Traceability Transparency Value adding

GMP/ HACCP
Process / Certification

GMP/ HACCP
Product check/ Sampling
Whole Chain QA Farm to Fork Process based certification

GAP

Assured safe & quality food

GAP BAFPS 89

Produce should undergo some preparatory steps prior to marketing to command a higher price, to have assurance that it is safe to eat, and to enhance competitiveness in the trading arena.

REMEMBER!!!
GAP BAFPS 90

Harvesting

Packaging

GAP

BAFPS

91

Sources of contamination during harvesting

Microbial
workers not wearing protective clothing
personal hygiene of workers washing facility for the produce

Chemical
sanitizing agent containers for harvesting the produce toxic materials

containers for harvesting the produce not elevated

GAP

BAFPS

92

Harvesting Considerations
Harvest when the foliage is dry to minimize spread of diseases.

Use clean and lined containers.

Keep harvested produce out of the sun to avoid sun injury and unnecessary heating of product.
GAP BAFPS 93

Harvesting Considerations
Harvest and handle gently: cuts, bruises and other injuries increase decay and water loss.

Reduce physical damage by reducing handling steps.

If possible, harvest and directly pack into container in which the product will be marketed.
GAP BAFPS 94

Sources of contamination during packaging

Microbial
workers not wearing protective clothing personal hygiene of workers washing facility for the produce
containers for harvesting the produce not elevated

Chemical
sanitizing agent in case of retail packed produce, nontoxic & clean packaging materials fruit coating material i.e. fruit wax

GAP

BAFPS

95

What are packinghouse operations?

processes/activities done to prepare fresh produce for marketing, storage or transport maybe done

inside a packinghouse

in the field/harvest area

FIELD PACKING
GAP BAFPS 96

Market preparation
Prepare commodities for marketing inside a packing shed.
Basic requirements of a packing shed
close to production area and near thoroughfare
minimum area = 20 m2/ton commodity processed at one time

elevated to allow adequate drainage with clean toilet facilities (with water and soap)

elevated to allow adequate drainage

well-lighted

must have adequate supply of water

GAP BAFPS 97

Market preparation
Common market preparations

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

GAP

BAFPS

98

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

culling-out rejects

or removal of produce not suitable for marketing

Benefits
handling (hauling, transport, packaging) costs are minimized risk of disease contamination among produce minimized

GAP

BAFPS

99

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

removal of unwanted, discolored or severely malformed part(s)

Trimming done in the field

reduces handling costs trimmings left in the field enhances soil fertility
GAP BAFPS 100

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

Why trim?

to enhance visual quality

cutting the celery roots

detopping carrots, onion cutting celery leaves removing leaves of citrus

to minimize water loss

to reduce likelihood Removal of flower remnants of banana of disease or its Removal of lower leaves of chrysanthemum spread
GAP BAFPS 101

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

Why trim?

to lessen damage on other produce during packing/transport

long mango stem long stalk of citrus protruding pineapple butt

GAP

BAFPS

102

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

removing soil and other foreign materials (including pesticide residue, microbial contaminants) from produce surfaces
GAP

Washing manually, mechanically, spraying, soaking Dry brushing with nylon brush, coconut coir bristles

carrots, banana, papaya, sweet potato, white potato

ginger, lanzones, pineapple

Wiping with cloth:

tomato, pepper, eggplant, cucurbits, citrus, muskmelon

Use of compressed air (blowing with air)

BAFPS

103

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

Washing considerations
1. Use clean water as water can be a direct source of microbial/chemical contaminations.

2 3
4
GAP

2. Chlorinate water where appropriate.

3. Change water several times to avoid increase in inoculum load.

4. Use sanitizers
BAFPS 104

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

DO NOT WASH Strawberry Garlic Cutflowers Mushroom Onion

GAP

Can be washed after storage or just before sale

Sweet Potato

Potato

Carrot

BAFPS

105

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

Benefits of washing
soaked with water 71.1% reduction chlorothalonil washed with running water - 45.3% reduction chlorothalonil

washed with chlorine 46.1% reduction (chlorpyrifos)

GAP BAFPS

washed with detergent 32.4% reduction (chlorpyrifos)

106

Washing protocol (Flor, et al. 2003)

Whole fruits/ vegetables
150 ppm chlorine or ~6 tsp clorox/10 liter water

Trimming

Washing with detergent (10 min

1/2 tsp liquid detergent/25 liters water

Sanitizing w/ hypochlorite (2 min)

Peeling and slicing

Use clean knives, peelers, chopping board and food containers

Rinsing w/ tap water (3x)

Draining
GAP

Packaging
BAFPS 107

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

Dry cleaning

Includes
brushing

Used with
those that can not tolerate water

Will use
Use of soft brush helps in removing trapped matter

wiping
blowing air

produce with large surface area

with rough surfaces (melons, pineapple)

GAP

BAFPS

108

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

removal of product not suitable for marketing; grouping according to maturity, visual quality, other quality attributes

GAP

BAFPS

109

Culling out rejects

Trimming

Cleaning

Drying after washing

Sorting

Grading based on set standards by PNS is voluntary potential benefits not obtained
In many cases, grading is based on size classification

Grade standards (including size) imposed by buyers (traders, importers)

THE PHILIPPINE EXPERIENCE

GAP BAFPS 110

Transport
To reduce losses during transport

Damages
(bruising, compression, abrasion, cracking) incurred during transport due to impact and vibration results in discoloration, premature ripening, greater weight loss, increased decay
GAP

Handle harvested produce with care

Adequate air circulation

Control temperature

Avoid incompatible mixed loading

During the coolest part of the day or during night time.
111

Maintain good transport conditions

BAFPS

Traceability

L/O/G/O

Recording at Farmer Level

It is required that every individual producer has written field records. Such records can be simple and appropriate for the skills of the producers. Still they have to be followed up and always updated and kept for internal and external inspections.

GAP

BAFPS

113

Field Map

X
GAP BAFPS

114

Plot marking

Plot

Greenhouse

Block

GAP

BAFPS

115

Records

GAP

BAFPS

116

Planting Material Record

Date Crop Variety Supplier Quantity obtained Location where planted

GAP

BAFPS

117

Chemical Inventory
Date purchased Name of product Quantity Place of purchase Batch no. Manufacture /expiry date Method and date of disposal

GAP

BAFPS

118

Spray Record
Date/ time Block/ row Crop Stage/ target Dilution rate Application Equipment rate/ /method rate Name of applicator PHI

GAP

BAFPS

119

Fertilizer and Soil Additives

Date Crop/ variety Block/ row Product Supplier Application rate Operator

GAP

BAFPS

120

Cleaning and Pest Control Plan

Area/ equipment cleaned Frequency Responsibility Method

GAP

BAFPS

121

Chemical Authorization Form

This chemical storage shed is to be kept locked at all times. ___________ is responsible for the use and storage of all chemicals used on this property , and the training and supervision of all staff who are required to use chemicals. The following staff have authorization to use chemicals:

Authorized Person

Managers Signature

Date

GAP

BAFPS

122

Harvesting and Packing Record

Crop/ variety Planting date Block ID Harvestor packing date Batch code Quantity packed Destination or Consign ment no.

GAP

BAFPS

123

Thank You!
L/O/G/O
www.themegallery.com

GAP

BAFPS

124