📘 Week 1: Introduction to Harvest and Post-Harvest Practices

• Importance of harvest and post-harvest management
• Overview of crop maturity indicators
• Economic impact of post-harvest losses

🌱 Week 2: Determining Harvest Time

• Physiological maturity vs. market maturity
• Tools and techniques for assessing readiness
• Crop-specific indicators (maize, beans, tomatoes, etc.)

🧑‍🌾 Week 3: Harvesting Techniques and Equipment

• Manual vs. mechanized harvesting
• Safety and efficiency in harvesting
• Harvesting tools: sickles, knives, harvesters

🧺 Week 4: Handling and Transportation of Produce

• Minimizing damage during handling
• Packaging methods for different crops
• Transport logistics and cold chain basics

🧼 Week 5: Cleaning, Sorting, and Grading

• Importance of produce quality
• Sorting by size, color, ripeness
• Grading standards (local and export)

🌡️ Week 6: Storage Techniques

• Traditional vs. modern storage methods
• Factors affecting storage (temperature, humidity, pests)
• Storage structures: granaries, silos, cold rooms

🛑 Week 7: Pest and Disease Management in Storage

• Common storage pests (weevils, rodents, fungi)
• Integrated pest management (IPM)
• Use of natural and chemical preservatives

🏷️ Week 8: Value Addition and Processing

• Drying, milling, juicing, packaging
• Small-scale agro-processing techniques
• Food safety and hygiene standards

💰 Week 9: Marketing and Post-Harvest Economics

• Market linkages and cooperatives
• Pricing strategies and quality premiums
• Record keeping and cost-benefit analysis

🧪 Week 10: Field Practical's and Assessment

• Hands-on harvesting and storage exercises
• Group presentations on post-harvest innovations
• Final evaluation (written + practical)