About This Course
Post-harvest losses remain one of the most significant challenges facing agricultural value chains across Africa and the developing world, with estimates suggesting that between 30 and 50 percent of fresh produce is lost between harvest and consumption. These losses translate into lost income for farmers, food insecurity at community level, and missed export opportunities for agribusinesses. Addressing this challenge requires professionals who understand not only the biological and physical causes of deterioration, but also the systems, standards, and operational practices that preserve quality from the moment of harvest through to final delivery.
The Post Harvest and Quality Control Management Training course offered by TrainingComplex is a rigorous, practice-oriented programme designed to build competency across the full post-harvest value chain. It covers the science of produce deterioration, good handling and storage practices, cold chain management, grading and packaging standards, food safety regulations, and quality management systems including HACCP and ISO 22000. Participants also explore market-oriented quality requirements, export compliance, and the use of monitoring tools to track produce condition across the supply chain.
This course is grounded in real-world case studies drawn from East African, West African, and international agricultural contexts, making the content immediately applicable to participants' own operations. Whether working in government extension services, agribusiness, development programming, or commercial farming, participants will leave with a concrete set of tools, techniques, and frameworks to reduce losses, improve produce standards, and strengthen the competitiveness of agricultural value chains.
Who Should Attend
- Agronomists and extension officers working along agricultural value chains
- Post-harvest technologists and food scientists employed in agribusiness or public institutions
- Quality assurance and quality control officers in food processing and handling facilities
- Cold chain and logistics managers responsible for fresh produce distribution
- Export and trade compliance officers in agricultural enterprises
- Agricultural project managers and programme officers in NGOs and development organisations
- Farm managers and produce buyers in commercial farming operations
- Government officials in ministries of agriculture, trade, and food safety
- Smallholder farmer cooperative managers seeking to improve market access
Learning Objectives
- Explain the biological, physical, and environmental factors that cause post-harvest deterioration in fresh produce
- Apply good agricultural and post-harvest handling practices to reduce losses at each stage of the value chain
- Design and implement effective storage and cooling systems appropriate to different produce types and market contexts
- Develop and enforce grading, sorting, and packaging standards aligned with domestic and export market requirements
- Implement food safety management systems including HACCP principles and GMP standards in post-harvest operations
- Conduct post-harvest loss assessments and use data to identify priority intervention points
- Manage cold chain logistics to maintain temperature integrity from farm to market
- Interpret and apply relevant national and international quality and food safety standards including ISO 22000 and Codex Alimentarius guidelines
- Design quality monitoring and traceability systems that provide accountability across the value chain
- Develop actionable post-harvest management plans tailored to specific crops, markets, and operational contexts
Course Modules
Module 1: Overview of Post-Harvest Systems and Value Chains
- Scope and significance of post-harvest management in agricultural value chains
- Key stages of the post-harvest system from harvest to consumer
- Quantitative and qualitative dimensions of post-harvest loss
- Actors, roles, and responsibilities along the value chain
- Linkages between post-harvest practices and market outcomes
- Global and regional trends in post-harvest loss reduction
Module 2: Biology and Science of Produce Deterioration
- Physiological processes driving post-harvest deterioration: respiration and transpiration
- Ethylene production and its role in ripening and senescence
- Microbial, fungal, and pest-related causes of spoilage
- Physical and mechanical damage during harvesting and handling
- Climatic factors influencing deterioration rates across produce types
- Critical quality parameters: firmness, colour, moisture content, and sugar levels
Module 3: Good Harvesting and Handling Practices
- Maturity indices and determining optimal harvest timing
- Harvesting methods and tool selection to minimise mechanical damage
- Field sanitation, hygiene, and worker training requirements
- Primary sorting and rejection at point of harvest
- Field packaging and transport containers: types, standards, and selection
- Documentation and traceability practices from farm gate onwards
Module 4: Storage Systems and Technologies
- Principles of controlled atmosphere and modified atmosphere storage
- Evaporative cooler design and construction for low-resource settings
- Cold room specifications, maintenance, and performance monitoring
- Ambient storage structures: ventilation, humidity control, and pest exclusion
- Compatibility of different commodities in shared storage environments
- Post-harvest chemical treatments: fungicides, wax coatings, and sanitisers
Module 5: Cold Chain Management
- Cold chain concept, components, and temperature requirements by commodity
- Pre-cooling methods: forced-air, hydro-cooling, vacuum cooling, and ice application
- Temperature mapping and monitoring during transport and storage
- Cold chain breaks: causes, detection, and corrective action
- Refrigerated transport specifications and loading best practices
- Cost-benefit analysis of cold chain investment for different market channels
Module 6: Grading, Sorting, and Packaging Standards
- Grading criteria: size, weight, colour, shape, and defect tolerance levels
- National and regional grading standards for key commodities
- Manual versus mechanised sorting and grading systems
- Packaging materials: properties, selection criteria, and environmental considerations
- Labelling requirements for domestic and export markets
- Unitisation, palletisation, and container loading for efficient distribution
Module 7: Food Safety Management Systems
- Principles and application of Good Manufacturing Practices (GMP) in post-harvest facilities
- Hazard Analysis and Critical Control Points (HACCP): seven principles and implementation steps
- ISO 22000 framework and its relevance to post-harvest operations
- Codex Alimentarius standards applicable to fresh and processed produce
- Maximum residue limits (MRLs) for pesticides and their compliance implications
- Documentation, record keeping, and internal audit systems for food safety
Module 8: Quality Monitoring and Traceability Systems
- Designing a quality monitoring programme: indicators, frequency, and responsibility
- Sampling plans and statistical methods for quality inspection
- Digital tools and mobile platforms for real-time quality data collection
- Traceability systems: batch coding, lot tracking, and recall readiness
- Internal and third-party auditing processes for quality assurance
- Using quality data for continuous improvement and supplier performance management
Module 9: Post-Harvest Loss Assessment and Intervention Planning
- Methods and tools for quantitative post-harvest loss assessment
- Data collection protocols and participatory loss appraisal approaches
- Analysing loss data to identify critical intervention points in the value chain
- Cost-effective intervention options matched to specific loss hotspots
- Engaging value chain actors in loss reduction strategies
- Monitoring and evaluating the impact of post-harvest interventions over time
Module 10: Market Standards, Export Compliance, and Post-Harvest Management Planning
- Understanding buyer specifications and market-specific quality requirements
- Export certification processes: phytosanitary inspection, compliance documentation, and border control
- GlobalGAP, USAID, and EU market access standards for fresh produce exporters
- Building a post-harvest management plan: structure, components, and prioritisation
- Stakeholder engagement and change management for post-harvest system improvement
- Action planning: translating course learning into measurable operational commitments
Requirements & Prerequisites
Participants should have at least a basic working knowledge of agricultural production or food supply chain operations. Familiarity with one or more stages of the post-harvest value chain — such as storage, transport, processing, or marketing — is recommended. No advanced scientific background is required, as the course is designed to be accessible to practitioners with field-level experience as well as technically trained professionals.
Training Methodology
- Produce deterioration case studies analysing real incidents of post-harvest loss in East and West African supply chains, with facilitated root cause discussions
- Hands-on grading and sorting exercises using physical produce samples to practise quality assessment and market classification
- Cold chain simulation exercises where participants plan and troubleshoot temperature management scenarios from farm to retail
- HACCP plan development workshops in which small groups build a hazard analysis and critical control point plan for a specific commodity
- Field-style post-harvest loss assessment exercises using structured data collection tools and loss calculation methods
- Quality management role plays in which participants take on the roles of quality inspector, produce buyer, and supplier to negotiate and enforce standards
- Group analysis of export rejection case studies identifying gaps in packaging, labelling, pesticide residue management, and documentation
- Participant-led action planning sessions to develop a context-specific post-harvest improvement plan for their own organisation or crop
Organisational Benefits
- Significant reduction in post-harvest losses leading to improved revenue and resource efficiency across the value chain
- Stronger compliance with food safety and quality standards, reducing the risk of rejections, recalls, and regulatory penalties
- Improved produce quality and shelf life, enhancing competitiveness in domestic and export markets
- A skilled workforce capable of designing and managing post-harvest systems with reduced reliance on external consultants
- Better alignment between farm-level production and market quality requirements, supporting profitable market linkages
- Enhanced capacity to meet international buyer specifications and access premium markets
- Improved traceability and accountability systems that support audit readiness and certification processes
- Reduced financial and reputational risk from produce spoilage, contamination, or non-compliance incidents
- Stronger institutional knowledge and standard operating procedures for post-harvest operations
Where Is Post Harvest and Quality Control Management Training Offered?
This course runs in-person across: Nairobi, Johannesburg, Nakuru, Kampala, Kisumu, Addis Ababa, Pretoria, Arusha, Naivasha, Abuja, Accra, Dar es Salaam, Dubai, Zanzibar, Mombasa, Cape Town, Kigali, Lagos, Riyadh, plus Live Virtual (online) cohorts. Browse live dates for your city below.
Upcoming Schedules
| Location | Format | Dates | Price |
|---|
| Nairobi, Kenya |
In-Person |
5 Oct 2026 – 9 Oct 2026 |
KES 105,000 |
| Johannesburg, South Africa |
In-Person |
5 Oct 2026 – 9 Oct 2026 |
USD 3,500 |
| Nakuru, Kenya |
In-Person |
12 Oct 2026 – 16 Oct 2026 |
KES 115,000 |
| Kampala, Uganda |
In-Person |
12 Oct 2026 – 16 Oct 2026 |
USD 1,900 |
| Kisumu, Kenya |
In-Person |
19 Oct 2026 – 23 Oct 2026 |
KES 120,000 |
| Addis Ababa, Ethiopia |
In-Person |
19 Oct 2026 – 23 Oct 2026 |
USD 2,400 |
| Live Virtual |
Online |
19 Oct 2026 – 23 Oct 2026 |
KES 80,000 |
| Pretoria, South Africa |
In-Person |
19 Oct 2026 – 23 Oct 2026 |
USD 3,300 |
| Arusha, Tanzania |
In-Person |
19 Oct 2026 – 23 Oct 2026 |
USD 2,100 |
| Naivasha, Kenya |
In-Person |
19 Oct 2026 – 23 Oct 2026 |
KES 115,000 |
| Abuja, Nigeria |
In-Person |
19 Oct 2026 – 23 Oct 2026 |
USD 2,800 |
| Live Virtual |
Online |
24 Oct 2026 – 15 Nov 2026 |
KES 80,000 |
| Accra, Ghana |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 3,800 |
| Dar es Salaam, Tanzania |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 2,300 |
| Dubai, United Arab Emirates |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 4,100 |
+232 more dates — view live schedule →
Frequently Asked Questions
Do I need a scientific or technical agricultural background to attend?
No advanced scientific background is required. The course is designed for practitioners at various levels, from field-based extension officers to commercial agribusiness professionals. Technical content is explained in accessible, applied terms throughout.
Will participants receive a certificate upon completion?
Yes. Participants who successfully complete the five-day programme will receive a Certificate of Completion from TrainingComplex, which can be used for professional development portfolios and institutional reporting purposes.
Is this course relevant to both smallholder and large commercial agricultural contexts?
Absolutely. The course deliberately draws on case studies and practical examples from both smallholder cooperative settings and large-scale commercial operations, ensuring the content is adaptable to a range of organisational scales and resource environments.
What materials and resources will participants receive?
Each participant receives a comprehensive course manual, data collection tools and templates, a HACCP development workbook, grading standards reference guides, and access to a curated post-harvest resource library for continued learning after the programme.
Can this training be customised and delivered in-house for an organisation's team?
Yes. TrainingComplex offers customised in-house delivery of this course tailored to a specific organisation's commodities, markets, and operational context. Please contact us directly to discuss your requirements and receive a tailored proposal.
