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 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
minimizes grain damage and
loss during harvesting.
Field Drying
Proper field drying of
cops 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.
OATS
Avena sativa
Scientific Name:
Avena sativa

Common Name:
Oats

Family Name:
Poaceae
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.
Origin
Oats are usually thought to have emerged
as a secondary crop derived from a weed
of the primary cereal domesticates, then
spreading westward into cooler, wetter
areas favorable for oats, eventually leading
to their domestication in regions of the
Middle East and Europe.
Cultivation
Oats are best grown in temperate regions.
They have a lower summer heat requirement
and greater tolerance of rain than other
cereals, such as wheat, rye or barley, so they
are particularly important in areas with cool,
wet summers, such as Northwest Europe and
even Iceland.
Production
Oats are annual plant, and can be planted
either in autumn/fall.

In 2021, global production of oats was 22.6

million tonnes, led by Russia with 17% of the
total and Canada with 12%
Harvesting
Harvest techniques vary based on
equipment, local tradition, and priorities.
Farmers aim for maximum yield by timing
harvest when kernels reach 35% moisture.
They swathe, cut plants, and combine
windrows before baling straw.
Storage
After combining, the oats are transported to
the farmyard using a grain truck, semi, or
road train, where they are augered or
conveyed into a bin for storage. Oats can be
safely stored at 12-14% moisture at higher
moisture levels, they must be aerated or
dried.
Benefits of Oats
Anatomy of Oats
Anatomy of Oats
The major anatomical features of the oat
kernel are the hull and groat. The hull
contains two tissue layers, a lemma and
palea. The outer portion of the groat contains
the bran layers, which consist of the pericarp,
seed coat, and aleurone cells.
 Anatomy of Oats
Oats do not have an auricle. It has a greatly
shortened stem with leaves giving a rosette
type of plant. Each plant has tiller or branch
buds from the fibrous root under the soils
surface that grow into additional plants.
Leaves are wider than other small grains.
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.
Products of Oats

Oat Flour
Instant Oats

Oat Bran
Oatmeal Oat Bread

Oat Milk
Oat Cake
Thank you for
Listening
References:
• https://www.actioncontrelafaim.org/wp-
content/uploads/2018/01/technical_paper_phl__.pdf
• https://www.searca.org/press/post-harvest-loss-costs-philippines
• https://www.ncat.edu/caes/cooperative-extension/small-scale-agriculture-
development/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://www.sciencedirect.com/topics/pharmacology-
toxicology-and-pharmaceutical-science/oat