African experience in the improvement of post-harvest
techniquesAfrican experience in the improvement of post-harvest
techniquesBased on the workshop help in ACCRA, Ghana 4 -
8 July 1994
Agricultural engineering service, AGSE
Agricultural support systems division
Food and agricultural organization of the United Nations
Rome, Italy
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Foreword
Introduction
Chapter 1: Traditional post-harvest systems and
their evolution
1.1.1 Modification of ecological conditions
1.1.2 Technological change
1.1.3 Socio-economic changes
1.2.1 History of improvements to post-harvest operations
1.2.2 The human dimension in the development of post-harvest systems
Chapter 2: Conservation of roots and tubers
2.3.1 Storage of yams
2.3.2 Improved storage for yams in Nigeria
2.3.3 Improved yam storage in Benin
Chapter 3: Techniques for threshing, shelling and parboiling grain
3.1.1 Observations on the traditional method
3.1.2 Introduction of the asian sickle
3.2.1 The threshing table
3.2.2 Motorized threshers
3.2.3 The votex thresher
3.3.1 Phases and advantages of parboiling
3.3.2 Experience of rice farmers in the north west of Cameroon
4.2.1 Drying by air convection with supplemental heat
4.2.2 Drying by air convection without supplemental heat
4.2.3 Improved structures
4.2.4 Comparison between traditional and improved structures
5.1.1 Granaries of plant material
5.1.2 Clay granaries
5.1.3 Preparation of granaries
5.1.4 Treatment of grain before storage
5.2.1 Improvement to maize granaries in the south of Togo
5.2.2 Improvement of storage in the south of Benin
5.3.1 The spread of metallic silos in Swaziland
5.3.2 The underground silos in Morocco
5.3.3 Silos of clay reinforced with straw
Chapter 6: Post-harvest losses
6.1.1 Insects
6.1.2 Moulds
6.1.3 Rodents
6.1.4 Theft and fire
6.2.1 Activities in preparation for storage
6.2.2 Varietal selection
6.2.3 Pesticides
6.2.4 Control of mycotoxins
6.3.1 Local insecticides
6.3.2 Growth regulators
6.3.3 Biological control
6.3.4 Perspectives
7.1.1 Sorghum and Millet
7.1.2 Description of the technique
7.1.3 The Engleberg-type huller
7.1.4 Abrasive hullers
7.2.1 Introduction of technology
7.2.2 Evaluation of results
8.2.1 Shape and size of grain
8.2.2 Thickness of the pericarp
8.2.3 Presence of tannins
8.3 Cleanliness of grain
8.4 The cooking quality of milled products