Harvesting

• Harvesting -is the process of collecting the mature rice crop from the rice field. It starts from cutting, stacking, handling, threashing, cleaning, and hauling
• Manual -is the method of harvesting rice with the use of sickle and scythe.
• Mechanical -is the method of harvesting rice with the use of a reaper or combine harvester.
• Farm - harvesting and field handling techniques
• Pack house - cleaning, sorting/grading, sanitizing, microbial control, packing, cooling, and storage technique.
• Processing - drying, sauce production, and fermentation
• Transport- loading and unloading stocking and product protection techniques.
• Market - re-sorting, repacking, and storage techniques.
• Washing/cleaning - washing the fruits before packing is very important especially thosen which have been treated with poisonous chemicals
• Pre-cooling - it is desirable to remove field heat of the harvested vegetables particularly when it is harvested during a hot weather
• Room cooling - is simply placing your product to be cooled in the room cooler than the product for the required time to cooled the product to the desired temperature.
• Hydro-cooling - is a method of pre cooling that involves chilling water and then showering or submerging the product in cold water
• Vacuum cooler - uses negative pressure (vacuum pump) to allow evaporation to occur
• Ice cooling - also called as ice injection cooling in the method of moving Ice and water into a slirry that is injected into the product packing and cools by direct contact
• Forced-air cooling - remove heat by creating a pressure differential across the product and "drawing" cold air tough the product packaging