Postharvest

Losses
POSTHARVEST LOSSES
POSTHARVEST LOSSES
• Refer to the reduction in quantity and quality
of agricultural commodities that occur
between harvest and consumption.

• Can affect a wide range of crops, including

grains, fruits, vegetables, and perishable
commodities, leading to food waste, economic
losses for farmers, and food insecurity.
Types of Losses
Physical Losses
These include
mechanical damage during
harvesting, handling, and
transportation, leading to
breakage, crushing, and
spillage.
Types of Losses
Biological Losses
Resulting from pests,
molds, and fungal
infestations, biological
losses occur when insects or
microorganisms attack
causing spoilage and
deterioration.
Environmental Losses
Exposure to unfavorable environmental conditions
such as high humidity, temperature fluctuations, and
moisture ingress can lead to mold growth, germination,
and overall quality degradation.
Economic losses
Market factors such as
price vitality, inadequate
market access, and poor
storage facilities contribute
to economic losses by
reducing the market value.
Factors affecting Postharvest Losses

Storage Conditions
Improper storage facilities lacking adequate
ventilation, temperature, and humidity control can
accelerate spoilage and mold growth, leading to
significant losses.
Transportation
Rough handling and inadequate packaging during
transportation can result in physical damage and
breakage increasing losses.
Pest and Disease Management
Ineffective pest control measures and inadequate
sanitation practices can lead to infestations by insects,
rodents, and molds, exacerbating postharvest losses.
Harvesting Techniques
Improper harvesting methods such as delayed
harvesting or using inappropriate machinery can lead to
shattering of oats grains and loss of yield.
Pre-harvest Production Practices

Varietal Selection
Choosing oat varieties with good resistance to
pests, diseases, and environmental stresses can help
reduce the likelihood of postharvest losses.
Soil Management
Proper soil fertility management, irrigation, and
weed control practices optimize oat growth and
development, leading to healthier crops with higher
resistance to postharvest losses.
Pest and Disease Control
Regular scouting for pests and diseases and timely
application of appropriate control measures, such as
pesticides and cultural practices, help mitigate losses
during the pre-harvest period.
Harvest Timing
Harvesting oats at the optimal stage of maturity
ensures maximum yield and quality while minimizing
losses due to shattering and lodging.
Harvesting & Field Handling

Harvesting Equipment
Using appropriate harvesting equipment such as
combine harvesters equipped with headers designed for
oats minimizes grain damage and loss during harvesting.
Field Drying
Proper field drying of oats after harvesting
reduces moisture content, mitigating the risk of mold
growth and spoilage during storage.
Storage Preparation
Cleaning and fumigating storage facilities before
storing oats grains prevent contamination and infestation,
preserving their quality and market value.
Packaging and Transportation
Packaging oats in clean, moisture-resistant
containers and ensuring careful handling during
transportation minimize physical damage and
contamination, reducing postharvest losses.
History of Oats
Oats, scientifically known as Avena
sativa, have a rich history dating back
thousands of years. Originating in
Asia Minor, oats were among the
earliest cultivated grains. They spread
throughout Europe and eventually
made their way to North America
with European settlers in the 17th
century. Oats have long been valued
for their nutritional benefits and
versatility in culinary applications.
Scientific Name:
Avena sativa

Common Name:
Oats

Family Name:
Poaceae
Types of Oats
• Oat Groats
Whole oats with the
hull removed, consisting of
the germ, endosperm, and
bran. They take the longest
to cook and have a chewy
texture.
•Steel-Cut Oats
Also known as Irish or
Scottish oats, these are oat
groats that have been cut
into smaller pieces using
steel blades. They have a
nuttier flavor and a chewy
texture.
•Rolled Oats
Also called old-
fashioned oats, these are
oat groats that have been
steamed and then rolled
into flakes. They cook
faster than steel-cut oats
and are commonly used in
oatmeal and granola.
•Instant Oats
These are rolled oats
that have been further
processed to cook more
quickly. They are often pre-
cooked and dried before
packaging, making them
convenient for quick meals.
• Oats are a nutritious grain, high in fiber, vitamins, and
minerals. They are commonly consumed as oatmeal,
porridge, granola, and in baked goods like cookies and
bread. Oats also have various health benefits,
including improving heart health, aiding in weight
management, and regulating blood sugar levels. With
their long history and nutritional value, oats continue
to be a staple food worldwide.
Thank you for
Listening
References:
• https://www.actioncontrelafaim.org/wp-content/uploads/2018/01/technic
al_paper_phl__.
pdf
• https://www.searca.org/press/post-harvest-loss-costs-philippines
• https://
www.ncat.edu/caes/cooperative-extension/small-scale-agriculture-devel
opment/produce-safety/post-harvest-losses.php
• https://www.britannica.com/topic/oatmeal#:~:text=Oats%20have%20be
en%20known%20for,eaten%20by%20animals%20and%20peasants
.
• https://en.wikipedia.org/wiki/Oat
• https://www.britannica.com/topic/oats
• https://