In this short course, we’ll onboard you to how our courses work here at PostHarvest as well as shed some light on what they drive

Learn how to greatly curb the amount of fresh produce waste that comes out of your household with some of these practical steps.

A look at the difference between Food Loss and Food Waste, the internal and external factors that contribute towards this wastage, and the ways in which you can reduce overall loss and waste

Quick nutritional overviews of Fruits and Vegetables, as well as Health Benefits, Varieties, best storage practices etc.

In this short course, we’ll show you to how our courses work here at PostHarvest as well as shed some light on what the drive

This course covers a range of best practices in the areas of planting, trimming, pruning, and picking of fresh produce items.

All things Processing and Storage. This includes material ranging from “Employee Hygiene” through to “Water use in Processing” and “Prerequisites & Traceability”.

This class will cover a range of topics within the retail area of fresh produce, such as the duties of a produce worker

This series covers the overall care of crops, effective picking, cleaning, precooling, and storage processes that can give your produce a healthy start.

This class will look at the best practices around using fresh produce in hospitality, whether that be storage, food preparation, hygiene, sanitation, and so on.

This course will look at Transport practices to optimise fresh produce outgoings through temperature control, stacking practices, circulation design, cleaning, and so on.

This series gives you an understanding of what properties make up Climacteric & Non-Climacteric Fresh produce and how they respond to varying levels of Ethylene