GRADE 8 Agriculture CROP PRODUCTION – Post-harvest practices Notes
Crop Production — Post‑harvest Practices
These notes explain what farmers and students (age 13) in Kenya should do after harvest to keep crops safe, good quality and ready for sale or home use. We use easy language and simple visuals.
What are post‑harvest practices? 🤔
Post‑harvest practices are the steps we take from the time crops are harvested until they are stored, sold or eaten. Good practices reduce losses, keep food safe and help farmers earn more money.
Why they are important
- Reduce waste — less food is spoiled.
- Protect your family — less risk of mould (aflatoxin) and pests.
- Get better prices — clean, dry and graded produce sells for more.
- Save seeds and food for the next season.
Main steps after harvest
Pick when crops are mature (e.g., maize when kernels are hard). For fruits and vegetables, harvest early morning when cool.
Avoid bruising. Use clean containers and carry gently to reduce spoilage.
Remove rotten or insect‑damaged pieces before storage or sale.
Dry grains (maize, beans) to safe moisture (about 12–13%) to stop moulds. Use tarpaulins, solar dryers or raised racks.
Remove grain from cobs (thresh) and remove chaff with winnowing or sieves.
Use clean, dry bags, hermetic (PICS) bags for maize and beans, or cribs and ventilated stores for tubers and fruits.
Drying tips (easy)
- Spread grains thinly on a clean tarpaulin or raised mat. Stir often so drying is even.
- Use a simple solar dryer (transparent cover) to dry faster and keep dust away.
- Do not dry on bare ground — grains pick up stones and dirt.
- Stop drying and store when grains crack when bitten (about 12–13% moisture for maize/beans).
Storage options common in Kenya
- Polypropylene or jute sacks — good if grain is very dry and pest‑free.
- PICS (hermetic) bags — great for maize/beans; stop insects without chemicals.
- Cribs or raised granaries — good for cassava, sweet potatoes, and potatoes when ventilated.
- Metal silos — used by larger stores; keep grain dry and pest‑free.
Pests and diseases to watch for
Look for insect holes, live weevils (maize weevil), bad smell or powder (mould). Moulds can make aflatoxins — dangerous to eat. If you see mould, separate bad grain and dry the rest well.
Safe use of chemicals — simple rules
- Only use pesticides if you know them and follow the label instructions.
- Do not eat treated grain. Observe safety waiting time shown on the label.
- Wear gloves and a mask when handling chemicals and keep them away from children.
Post‑harvest for fruits & vegetables
- Harvest in the cool morning.
- Shade produce soon after harvest to reduce heat damage.
- Sort and pack in crates (not sacks) to avoid bruising.
- Cool quickly (use shade or evaporative cooling) before transport to market.
Quick checklist you can use 📝
- Harvest when ready.
- Handle gently; clean and sort.
- Dry grains to safe moisture (about 12–13%).
- Use clean, dry storage (PICS bags or cribs).
- Check stored produce every 2 weeks for pests or mould.
- Keep records of what you store and sell (date, quantity, price).
Classroom / farm activity for students (age 13)
- Collect a small amount of sun‑dried maize. Count how many kernels have insects or holes.
- Try drying grains on a raised mat and on the ground. Which dries faster? Why?
- Make labels and record the date you store a bag. Check every week and write observations.
Short reminders
Dry well, store clean, check often. Good post‑harvest care helps Kenyan families keep food, earn money and stay healthy.