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Production is only half the battle
A training manual in fresh produce marketing for the Eastern Caribbean

by Stephen R. Harris

Bridgetown, Barbados
December 1988


The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organisation of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

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FAO Representative in Barbados,
PO Box 631-C,


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1. Marketing of fresh produce in the Eastern Caribbean

1.1. What is marketing?
1.2. Who is involved in the region?
1.3. Marketing channels in the region
1.4. Perishability of fresh produce
1.5. The need for extension and training
1.6. About this training manual

2. Fresh produce

2.1. The living food
2.2. Types of fruits and vegetables
2.3. How and why spoilage occurs
2.4. Further information

3. On the farm

3.1. Before the harvest
3.2. Managing the harvest
3.3. Getting produce ready for market

4. Fresh produce packaging

4.1. What is a package?
4.2. What Should a Package Do?
4.3. Different Types of Package
4.4. Choosing the Right Package

5. Packing house

5.1. Need for a packing house
5.2. Packing house operations
5.3. Packing house equipment and facilities
5.4. Location of the packing house
5.5. Design of the packing houses
5.6. Construction of the packing house
5.7. Management of the packing house

6. On the hove - transportation of fresh produce

6.1. Handling and moving short distances
6.2. Handling and stowage during transportation
6.3. Road transportation
6.4. Sea transport
6.5. Air transportation

7. In the market - wholesale, retail, and market information

7.1. Wholesaling of fresh produce
7.2. Retailing of fresh produce
7.3. Market information

8. Storage of fresh produce

8.1. The need for storage
8.2. Basic pre-treatments before storage and/or marketing
8.3. Temperature, humidity and commodity considerations
8.4. Ventilated storage
8.5. Refrigerated storage
8.6. Design, construction and management of refrigerated stores
8.7. Economics of storage

9. Some special post-harvest treatments

9.1. Why special treatments are needed!
9.2. Ripening and degreening of fruits
9.3. Curing of root crops and onions
9.4. Sprout inhibition
9.5. Fungicide application
9.6. Hot water treatment
9.7. Fumigation and vapour-heat

10. Getting the message across - training

10.1. Training goals
10.2. Training coordination and support
10.3. Training materials
10.4. Training techniques

11. Post-harvest equipment

11.1. Basic equipment for practical field use and troubleshooting
11.2. Equipment and possible suppliers

12. Literature, references and training supports

12.1. List of practical guides, tests and references on post-harvest technology and marketing of fresh produce
12.2. List of slide sets/visual aids and suppliers addresses