Showing posts with label Harvesting. Show all posts
Showing posts with label Harvesting. Show all posts

Friday, July 13, 2012

Harvesting, Post-harvest Handling, and Marketing Spice Crops

NEXT LESSON

Harvesting
Onion and garlic are ready for harvest as soon as the stalks begin to wither and dry normally or at about 100 to 140 days. Harvesting garlic and onion can be done by simply hand pulling. When harvesting onion and garlic, uproot the bulb individually together with the leaves from the loosened soil.

Ginger matures in six to eight months. When the leaves of the ginger plant start to fall aside and begin to dry, the rhizomes are ready for harvest. In harvesting ginger, the use of digging tools is advisable to ensure that the rhizomes will be pulled out intact.
Harvesting black pepper normally starts three years after planting. However, black pepper plants from marcotted  stems start bearing fruit after a year. The berries of peppercorns in spike mature in five to six months. Peppercorns are ready for harvest when two to three of the berries in same spikes change its color from green to orange and the seed is hard when pinched. The fruit spike is carefully pick by hand. To pick, twist off the spike while holding the preduncle steady so as not to break any branch. Separate the peppercorns from spike immediately.
Pepper. On the other hand, is harvested when the fruit starts to turn red. Harvesting is done by hand picking.
 Post-Harvest Handling
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