HARVESTING AND MARKETING

Production ends at harvest time. Harvest means

the careful separation of a commodity from the
parent plant.
TYPES OF MATURITY:
1. Physiological maturity. It is the stage of
development when the commodity has
attained full growth and development, the
stage at which the external and internal
characteristics of the fruit allow normal
ripening after harvest.
TYPES OF MATURITY:
2. Commercial or horticultural maturity. It is the stage of
development when the plant part possesses the necessary
characteristics preferred by consumers. It is used as a
basis for declaring when to harvest for commercial
purposes but it varies specially for vegetables, depending
on the intended use of the commodity and the preference
of the consumers.1.
CHARACTERISTICS OF COMMODITIES
HARVESTED AT THE PROPER STAGE OF
MATURITY:

1.Longer storage life

2.Greater resistance to physiological disorders
3.Greater resistance to mechanical stresses
and water loss
4.Ripe fruit possesses all desirable
characteristics
 SOME POINTERS FOR HARVESTING SOME CROPS:
Tomatoes are harvested before they reach the ripe stage.
Cabbages are picked when heads are full grown.
Peppers are gathered green but should be allowed to ripen
when used for seasoning.
Green beans are best picked before the pods become
stringy.
Lettuce is gathered before seed stalks begin to develop.
 SOME POINTERS FOR HARVESTING SOME CROPS:
Okra is best picked when young and tender.
Young corn when harvested early in the morning is sweeter than those
harvested at noon.
Pechay and mustard have higher consumer appeal when harvested
between 9:00AM to 3:00 PM because damage in stem and leaves is
lessened.
Mangoes should be harvested from 9:00AM to 3:00PM to minimize
latex flow.
Tomatoes are harvested before they reach the ripening stage.
B. MARKETING

Marketing is the process of selling harvested crops,

either on wholesale or retail basis.
 TWO TYPES:
1.Wholesale marketing - selling produce on a large
scale, usually to middlemen or directly to large
consumer groups like restaurants, hotels, and
supermarkets.
2.Retail marketing – selling on a small scale. It is
selling directly to the buyers, usually the home
consumers.
 FACTORS TO CONSIDER TO ENSURE SUCCESS IN
MARKETING OF VEGETABLES:
Buyers usually consider size, appearance, and quantity of the
vegetables.
Some vegetables,l ike onion, have their skin removed before
being sold.
Freshness of appearance is maintained when vegetables are
harvested and marketed on the same day.
Cucumber, eggplants, and gourds are preferred when they are
young and when their seeds are about to be formed.
 FACTORS TO CONSIDER TO ENSURE SUCCESS IN
MARKETING OF VEGETABLES:
Leaf crops, like lettuce and mustard, are sold when they are about
six or more leaves on each plant.
Green pods like beans, cowpeas, and seguidillas sell best when pods
are of good size and not when they are tough or stringy.
Some vegetables, like radishes, potato, beets, carrots, and turnips,
should be washed thoroughly before they are sold.
Proper handling of newly harvested vegetables in woven baskets
minimizes bruises and injuries. Remember, the best quality
commands the best price.
One of the most important features of marketing is record
keeping. You should list all the expenses spent and the sales
from the harvest. Subtract your expenses from your total sales
to determine if you are losing or gaining.
4 M’S OF PRODUCTION
a. Manpower – This is by all means the most important
resource in production. If you have good people you can
make saleable products.
b. Machine- After acquiring highly capable people, you
must acquire a good if not the best machine. Nowadays,
it is very important to acquire technologically updated
machines.
 4 M’S OF PRODUCTION
c. Methods- Today, we see that every business tries
to keep track of technology. Businesses are trying
their best to be updated with the current market
trends.
d. Materials- A businessman must not forget that in
order to produce a product continuously, abundant
raw materials should be available.