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MODULE 1
Production
ON-LINE COURSE Handicraft Production of Food Herbal Products
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Objectives
Module 1 - Production
Objectives
The main purpose of Module 1 is to provide useful information and guidance
in order to obtain good quality MAPs as raw materials for food products,
considering several different aspects, from the identification of the plants to
the management of the farm.
During this Module you will be able to learn:
• Some concepts that will help you identify the plants and understand their
physiology and their development.
• Examples of products made from MAPs and what parts of the plants are
used.
• Some characteristics of plants that are used for food products
• The correct procedures for harvesting wild plants
• Principles and some production techniques of conventional, organic and
biodynamic agriculture modes
• How to certify your production as organic or as biodynamic
• Information on some harvest and post-harvest tools and equipments used
for small crops of MAPs
• Principles and guidelines on good agricultural and collection practices for
MAPs
• Relevant issues to address related to the planning and management of
MAPs’ production: strategic areas, stages and tools, project’s installation
• Some notions on Lean approach to quality management and cost control
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Authors
Module 1 - Production
Authors
The e-learning materials for Module 1 – Production were built by:
- Francisco Mondragão Rodrigues
- Noémia Machado Farinha
- Orlanda Viamonte Póvoa
Escola Superior Agrária de Elvas/
Instituto Politécnico de Portalegre |
Alentejo, Portugal
www.esaelvas.pt/
Alentejo, summer 2016 (Beta version)
- António Filipe Sousa
- Maria Clara Lourenço (coordination)
Associação para o Desenvolvimento do
Concelho de Moura | Alentejo, Portugal
www.adcmoura.pt | www.epam.pt
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Contents
Module 1 - Production
Contents
1.1 UNIT 1 – Production and quality of botanicals.
Concepts; Taxonomy and nomenclature; uses of MAP; species for food ;
physiology and phenology
1.2 UNIT 2 – Types of production. Principles and certification
processes
Sustainable MAP wild harvesting; conventional, organic and biodynamic
agricultures; certification
1.3 UNIT 3 – Harvest and Post-harvest techniques. Useful machinery
for small crops
Main species cultivated and wild-harvested; diversity of production areas,
processes and equipment
1.4 UNIT 4 – Good agricultural and collection practices for MAPs
Quality; Traceability, Environment, Health, Hygiene and Safety; Guidelines
on Good Practices; Global GAP certification
1.5 UNIT 5 – Production management (planning and cost control
Strategy; operational planning; Flowchart of production; monitoring;
continuous improvement; Lean approach on the farm
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1.1 UNIT 1 – Production and quality of botanicals
Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
1.1.1 Botanical and taxonomic identification / food products group
a) Scientific name: species, subspecies/ variety, author.
b) Name of cultivated plants: ecotype, chemotype or phenotype; family;
common name(s).
c) Origin, habitat and geographic distribution.
d) Used parts/main food uses.
e) Characteristics of some plants for food uses
i. Scientific name
ii. Common name (s)
iii. Family
iv. Type of plant
v. Parts used
vi. Uses
Plants: Artemisia dracunculus L., Coriandrum sativum L., Foeniculum vulgare Mill., Laurus
nobilis, Lavandula angustifolia Mill., Lavandula stoechas Mill., Matricaria chamomilla L.,
Melissa officinalis L., Mentha x piperita L., Mentha pulegium L., Mentha spicata L. (Mentha
viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum
crispum (Mill) Hill., Rosmarinus officinalis L., Satureja montana L., Thymus mastichina L.
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
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Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
1.1.2 Basis of physiology and phenology
a) Introduction: plant morphology and plant physiology.
b) Physiologic phenomena
i. Absorption and translocation of solutes and Perspiration.
ii. Photosynthesis
c) Development of plant: phenological States
d) Mechanisms of reproduction of plants
i. Reproduction by seed
ii. Reproduction by asexual or vegetative way
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
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Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
1.1.3 Summary and challenge
a) Summary
This unit allows the learner to:
• Know the definition of species, cultivar, ecotype, Phenotype and
chemotype.
• Recognise the nomenclature of species, subspecies, cultivar and hybrid.
• Recognise the advantages of the use of the scientific name of plants.
• Identify the main botanical families of MAP.
• Identify the major parts of plants used.
• Identify the main uses of MAP.
• Identify some food products from MAP.
• Give concrete examples of species and respective parts of plants, main
uses and food products.
• Identify the major organs of superior plants.
• Identify the main physiological phenomena responsible for the
development of plants.
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
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Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
1.1.3 Summary and challenge
b) Weekly challenge
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
1. Choose a plant of the field and identify using the interactive tool on
the site of the Portuguese society of Botany in http://flora-on.pt/#z ).
2. Reflect on the consequences of an incorrect identification of the
plant that was produced or harvested.
And share your questions and conclusions on the Forum.
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Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
1.1.4 Sources of information
a) Botanical
http://flora-on.pt
http://www.iapt-taxon.org
http://epam.pt/guia/tipos-e-especies-de-pam
http://www.cepf.net
http://biodiversity.europa.eu/
http://www.emplantbase.org/home.html
http://www.plantaeuropa.net/
http://www.medislant.eu
https://www.iucn.org
http://gentian.rutgers.edu
http://www.pfaf.org
http://practicalplants.org
http://apps.who.int
https://issuu.com/c3i-ipp/docs/coentros_do_Alentejo
http://www.floraiberica.es
http://www.biolveg.uma.es
http://luirig.altervista.org/flora/taxa/floraindice.php
http://www.sivim.info/sivi/
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
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Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
a) Botanical
http://www.anthos.es
http://herbarivirtual.uib.es
http://biodiver.bio.ub.es/biocat/ ;
http://www.floracatalana.net
https://commons.wikimedia.org/wiki/Artemisia_dracunculus
https://commons.wikimedia.org/wiki/Coriandrum_sativum
https://commons.wikimedia.org/wiki/Foeniculum_vulgare
https://commons.wikimedia.org/wiki/Laurus_nobilis
https://commons.wikimedia.org/wiki/Lavandula_angustifolia
https://commons.wikimedia.org/wiki/Lavandula_stoechas
https://commons.wikimedia.org/wiki/Matricaria_recutita
https://commons.wikimedia.org/wiki/Melissa_officinalis
https://commons.wikimedia.org/wiki/Mentha_x_piperita
https://commons.wikimedia.org/wiki/Mentha_pulegium
https://commons.wikimedia.org/wiki/Mentha_spicata
https://commons.wikimedia.org/wiki/Ocimum_basilicum
https://commons.wikimedia.org/wiki/Origanum_majorana
https://commons.wikimedia.org/wiki/Origanum_vulgare
https://commons.wikimedia.org/wiki/Petroselinum_crispum
https://commons.wikimedia.org/wiki/Rosmarinus_officinalis
https://commons.wikimedia.org/wiki/Satureja_montana
https://commons.wikimedia.org/wiki/Thymus_mastichina
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
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Module 1 - Production
1.1. UNIT 1 – Production and quality of botanicals
a) Physiology and phenology
http://biology.tutorvista.com
http://www.sci.sdsu.edu/plants/econbot/01C-Morphology.pdf
http://www.amnh.org
https://en.wikipedia.org/wiki/Plant_physiology
http://www.exa.unne.edu.ar/biologia/fisiologia.vegetal/PlantPhysiologyTaiz20
02.pdf
https://pt.wikipedia.org/wiki/Fenologia
http://www.ipm.msu.edu
https://en.wikipedia.org/wiki/Annual_growth_cycle_of_grapevines
http://www.bourgogne-wines.com/our-winegrowers-our-expertise/through-
the-seasons/the-lifecycle-of-the-vine/a-journey-through-time-the-lifecycle-of-
the-vine,2525,9395.html?
http://epam.pt/guia/propagacao-de-pam/
http://www.aces.edu/~gloveta/docum1ents/MGPlantProp.pdf
http://irrecenvhort.ifas.ufl.edu/
http://www.jardinbotanico-clm.com
http://estudio01.proj.ufsm.br/cadernos_fruticultura/segunda_etapa/arte_viveir
os_propagac_mudas.pdf
1.1.1 Botanical and taxonomic
identification / food products group
1.1.2 Bases of physiology and
phenology
1.1.3. Summary and challenge
1.1.4. Sources of information
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1.2 UNIT 2 – Types of production. Principles and certification
processes
Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
1.2.1 MAPs wild harvesting: conventional and organic modes
a) Wild harvesting operations
i. Before you begin the harvest.
ii. Plan your field trip.
iii. Reasons for choosing cultivation instead of harvesting wild
species.
b) Conventional and organic wild harvesting mode
c) General requirements of sustainable collection
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
1.2.2 Conventional agriculture
a)Plant material, nurseries, soil fertility, composting
i. Propagation and multiplication
ii. Installation of a plants nursery
iii. Soil characteristics
iv. Fertility
v. Composting
b) Recycling and reuse of resources
i. In the nursery
ii. Ground coverings (mulching)
iii. Irrigation management in the farm
iv. In picking and packing
v. With equipment and machinery
c) Crops protection
i. Mechanical means of control
ii. Biological means of control
iii. Ways of chemical control
d) Production technologies
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
1.2.3 Organic agriculture
a) Principles of organic farming
i. Natural resources and ecological preservation
ii. Increase in biological diversity
iii. Preventive attitude in organic farming
b) Propagation materials
c) Production cycle
i. Rotations
ii. Fertilizing basis in organic farming
iii. Crop protection in organic farming
• Prophylaxis
• Phytotherapy
iv. Mobilisation / soil preparation
v. Irrigation
d) Certification: legislation and procedures
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
1.2.4 Biodynamic agriculture
a) Anthroposophical approach, holistic, ethical and ecological agriculture
b) Specific techniques
i. Biodynamic preparations
ii. Field preparations
iii. Preparation of compounds
iv. Sowing and planting calendar
v. Seed production
c) Certification process
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
1.2.5 Summary and challenge
a) Summary
This unit allows the learner to:
• Know the fundamental rules of harvesting of wild, especially those
regarding WFP planning of harvest sustainability rules, guaranteed quality
of products harvested in the harvesting operations, transportation, primary
processing and packaging.
• Identify main differences between conventional farming, organic farming
and biodynamic farming.
• Know what are the types of propagating material (seeds and vegetative
propagules) in biological agriculture and biodynamic agriculture.
• Identify cultural techniques of improving the fertilisation of soil and soil
organic matter increase in organic farming and biodynamic agriculture.
• Give examples of techniques of crop protection (weeds, pests and
diseases) in conventional and organic farming.
• Know how to proceed to obtain certification in organic farming and
biodynamic agriculture.
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
a) Weekly challenge
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of informationChallenge number 1: Visit a local street market
•Make a list of the MAPs for sale in the market.
•Visit a market in a neighboring town and build another list.
•Compare them and draw conclusions
And/or
Challenge number 2: identify certified products in your next visit to a
local market or the supermarket.
Make a list of certified products (organic farming, biodynamic farming
and all other certifications).
Share your conclusions in the forum.
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
1.2.6 Sources of information
a) Wild harvesting
Guia para a produção de plantas aromáticas e medicinais em Portugal
(http://epam.pt/wp-content/uploads/2015/04/Guia_epam_mercados-e-
organizacoes_mar2015.pdf )
http://www.etnobotanica.uevora.pt/
http://www.etnobotanica.uevora.pt/2006%20EEtnobotanicoAFLOSUL06Rect
f.pdf
http://epam.pt/wp-content/uploads/2015/04/Guia_epam_mercados-e-
organizacoes_mar2015.pdf
http://ec.europa.eu/agriculture/organic/eu-policy/eu-rules-on-
production/plants-and-plant-products/index_en.htm
http://www.fairwild.org
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
b) Conventional agriculture
http://www.confagri.pt
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
c) Organic agriculture
http://www.ifoam-eu.org
http://www.organic-world.net/index.html
http://www.organic-europe.net
http://www.fibl.org
http://ec.europa.eu/agriculture/organic/index_pt.htm
FAO Organic Agriculture Program: http://www.fao.org/organicag/oa-
home/en/
INFOAM: http://www.ifoam.bio/en
FIBL: http://www.fibl.org
http://www.dgadr.mamaot.pt
http://www.cffcarboncalculator.org.uk/
http://www.ifoam.bio
http://www.dgadr.mamaot.pt/
http://epam.pt/guia/proteccao-das-culturas-de-pam
http://www.fao.org/global-soil-partnership/en
https://www.soilassociation.org
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
c) Organic agriculture
Training Manual for organic Agriculture. FAO. 2015
http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Com
pilation_techniques_organic_agriculture_rev.pdf
Guia do Produtor Orgânico. SEBRAE, 2015
http://www.organicsnet.com.br/wp-content/uploads/2016/01/Guia-do-
Produtor.pdf
Manual de horticultura no Modo de Produção Biológico. 2015
http://www.organicsnet.com.br/wp-content/uploads/2016/01/Guia-do-
Produtor.pdf
Guia de Produtos Fitofarmacêuticos em Modo de Produção Biológico (2011)
em DGADR.
http://www.dgadr.mamaot.pt/images/docs/val/bio/Biologica/GUIA_PROD_FI
TOF__MODO_PROD_BIOLOG_011.pdf
Guia de Rotulagem – MPB.
http://www.dgadr.mamaot.pt/images/docs/val/bio/Biologica/Guia_rotulagem_
MPB.pdf
Guia para o Preparador e Distribuidor de Géneros alimentícios biológicos –
MPB http://www.dgadr.mamaot.pt/images/docs/val/mpb/Guia_MPB.pdf
Organic Farming – A guide on support opportunities for organic producers in
Europe. European Commission.
http://ec.europa.eu/agriculture/organic/documents/eu-policy/european-
action-plan/support-opportunities-guide_en.pdf
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
c) Organic agriculture
Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production
and labelling of organic products and repealing Regulation (EEC) No
2092/91. http://eur-lex.europa.eu/legal-
content/EN/TXT/?uri=CELEX:02007R0834-20130701
Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down
detailed rules for the implementation of Council Regulation (EC) No
834/2007 on organic production and labelling of organic products with regard
to organic production, labelling and control. http://eur-lex.europa.eu/legal-
content/EN/TXT/?uri=CELEX:02008R0889-20150101
Commission Implementing Regulation (EU) 2016/673 of 29 April 2016
amending Regulation (EC) No 889/2008 laying down detailed rules for the
implementation of Council Regulation (EC) No 834/2007 on organic
production and labelling of organic products with regard to organic
production, labelling and control (Text with EEA relevance). http://eur-
lex.europa.eu/legal-
content/EN/TXT/?qid=1471008536854&uri=CELEX:32016R0673
http://www.dgadr.mamaot.pt/sustentavel/modo-de-producao-biologico
http://ec.europa.eu/agriculture/organic/index_en.htm
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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Module 1 - Production
1.2. UNIT 2 – Types of production. Principles and certification processes
d) Biodynamic agriculture
http://www.biodinamicaportugal.com/wp-
content/uploads/2014/07/AGRICULTURA-BIODINAMICA.pdf
http://www.itabau.com.br
http://www.biodynamie-services.fr/
http://www.demeter.net/what-is-demeter/biodynamic-preparations
https://www.biodynamic.org.uk/discover/
http://www.demeter-usa.org
http://www.demeter.net
1.2.1 MAPs wild harvesting:
conventional and organic modes
1.2.2 Conventional agriculture
1.2.3 Organic agriculture
1.2.4 Biodynamic agriculture
1.2.5 Summary and challenge
1.2.6 Sources of information
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1.3 UNIT 3 – Harvest and Post-harvest techniques. Useful
machinery for small crops
Module 1 - Production
1.3. UNIT 3 – Harvest and Post-harvest techniques. Useful machinery for
small crops
1.3.1 Main species harvested, of wild and cultivated origin
a) Introduction: main species produced in France, Italy, Portugal and Spain.
b) Productive cycle of plants and intensity of production
c) Different parts of plants for different food uses
d) Manual and mechanical harvest
e) Separation of material collected, identification and registration
i. Washing
ii. Elimination of weeds or other strange bodies
iii. Separating the different parts
1.3.1 Main species harvested, of wild
and cultivated origin
1.3.2 Tools and machines used in the
crop
1.3.3 Summary and challenge
1.3.4 Sources of information
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Module 1 - Production
1.3. UNIT 3 – Harvest and Post-harvest techniques. Useful machinery for
small crops
1.3.2 Tools and machines used in the crop
a) Characteristics and use relating to the nature of the harvest
i. Knive
ii. Shears / pruning shear
iii. Scythe
iv. Rakes
v. Electric or battery hedge-trimmer
vi. Motorised hedge trimmer
vii. Portable mower with motor
viii. Rotary cultivator with cutting bar
ix. Mower with Bagger
x. Motorised Mower with Bagger
xi. Adapted leaf vegetable Harvester
xii. Automotive trailers and harvesters
b) Maintenance and upkeep
1.3.1 Main species harvested, of wild
and cultivated origin
1.3.2 Tools and machines used in the
crop
1.3.3 Summary and challenge
1.3.4 Sources of information
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Module 1 - Production
1.3. UNIT 3 – Harvest and Post-harvest techniques. Useful machinery for
small crops
1.3.3 Summary and challenge
a) Summary
This unit allows the learner to:
• Recognise the rules and procedures of sustainable harvesting and post-
harvesting of MAP.
• Recognise the productive cycle of the main species of MAP for food
purposes and its intensity of production.
• Relate manual and mechanical harvesting depending on the part of the
plant you want to reap, the crops area and the availability of equipment.
• Identify factors that influence/ optimise the harvesting operation of MAP.
• Describe process of separation of the harvested material, its identification
and registration.
• Recognise the general principles for the use, operation, maintenance and
adjustment of machines and harvesting and post-harvesting tools.
• Identify the main tools, machinery and equipment used in the harvest and
post-harvest operations.
• Relate tools and machines with the type of crop to be held.
• Recognise the constitution and operation of tools and machines.
• Describe procedures used with the use, maintenance, servicing and
tuning of tools and machines. Describes careful use, maintenance,
servicing and tuning of tools and machines.
1.3.1 Main species harvested, of wild
and cultivated origin
1.3.2 Tools and machines used in the
crop
1.3.3 Summary and challenge
1.3.4 Sources of information
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Module 1 - Production
1.3. UNIT 3 – Harvest and Post-harvest techniques. Useful machinery for
small crops
b) Weekly challenge
1.3.1 Main species harvested, of wild
and cultivated origin
1.3.2 Tools and machines used in the
crop
1.3.3 Summary and challenge
1.3.4 Sources of information
Many MAP producers adapt machinery , tools and processes
from other kinds of crops.
Search for other possible solutions for harvesting MAP.
Share your conclusions in the forum.
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Module 1 - Production
1.3. UNIT 3 – Harvest and Post-harvest techniques. Useful machinery for
small crops
1.3.4 Sources of information
a) Main species harvested
http://epam.pt/guia
MORÉ,E. 2009. Mercado y comercialización de plantas aromáticas y
medicinales.Proyecto Intrader. apsb.ctfc.cat/docs/GUIA%20PAM-
CASTELLAfinal.pdf
www.europam.net
http://www.gpp.pt/IPAM/Estudo_PAM_final.pdf
Anuario de Estadística Agraria 2014
http://www.cpparm.org
http://epam.pt/guia/guia-processamento-pam-secas
1.3.1 Main species harvested, of wild
and cultivated origin
1.3.2 Tools and machines used in the
crop
1.3.3 Summary and challenge
1.3.4 Sources of information
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Module 1 - Production
1.3. UNIT 3 – Harvest and Post-harvest techniques. Useful machinery for
small crops
b) Tools and machines used in the crop
http://epam.pt/guia/colheita
http://www.stihl.pt
https://www.youtube.com/
1.3.1 Main species harvested, of wild
and cultivated origin
1.3.2 Tools and machines used in the
crop
1.3.3 Summary and challenge
1.3.4 Sources of information
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1.4 UNIT 4 – Good agricultural and collection practices for
MAPs
Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
1.4.1 Context, objectives, guidelines
a) Reference documents
b) Scope and objectives
c) General principles
i. Quality
ii. Traceability
iii. Environment
iv. Health, safety and hygiene at work
d) Guidelines on good practices
i. Harvest of wild plants
ii. Location of cultivation
iii. Propagating material
iv. Soil fertility and fertilisation
v. Irrigation
vi. Crop protection
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
1.4.1 Context, objectives, guidelines
a) Guidelines on good practices
vii. Harvesting
viii. Primary processing
ix. Packaging
x. Storage and transport
xi. Equipment
xii. Staff training
xiii. Documentation
xiv. Quality assurance
xv. Self inspection
b) Legislation
1.4.2 Global GAP certification and control scheme
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
1.4.3 Summary and challenge
a) Summary
This unit allows the learner to:
• recognise the scope and objectives of good farming practice.
• Identify the reference documents on good agricultural practices and of
collection (GACP) of aromatic and medicinal plants.
• Justify the development of good manufacturing practices, processing and
handling of MAPs.
• Describe the main objectives of the recommendations of the GACP.
• Apply the main principles of GACP.
• List the General principles and context of application of GACP.
• Identify the requirements for quality of seeds and plants, propagating
material.
• Describe the General conditions for the sustainable cultivation of good
quality, respecting the protection of natural resources.
• Identify the critical factors involved in sustainable harvest and post-
harvest processes.
• Identify primary processing methods and techniques, in accordance with
the requirements of quality and traceability.
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
a) Summary
• Describe the conditions of conformity of label and packaging of products
in accordance with national and European regulations.
• Describe the requirements for storage and transport of products.
• Recognise the training needs of workers in the knowledge of the activity
and of health, safety and hygiene at work.
• Apply the procedures of certification rules.
• Recognise the quality assurance system GlobalGAP.
• Describe the general procedures for registration, control and system
certification GlobalGAP.
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
a) Weekly challenge
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
Read
Heron, B. (2010). GOOD AGRICULTURAL AND
COLLECTION PRACTICES FOR MEDICINAL PLANTS
Illustrated Booklet for Farmers and Collectors. FOOD AND
AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS, http://www.dmapr.org.in/Downloads/Illustratedbooklet.pdf
And confront with what you learned in this unit 1.4..
OR
Contact a producer of MAP (identify the location/region), and question
on the implementation of the code of good agricultural practice and
collection. Make a list of what good practices are followed / not followed
and in this last case why.
Leave comments in the Forum.
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
1.4.4 Sources of information
a) Context, objectives and guidelines
Europam (2010). Guidelines for Good Agricultural and Wild Collection
Practices for Medicinal and Aromatic Plants (GACP-MAP). EUROPAM,
8th ed.
http://www.europam.net/documents/gacp/EUROPAM_GACP_MAP_8.0.pdf
WHO (2003). WHO guidelines on good agricultural and collection practices
(GACP) for medicinal plants. Geneva .
http://apps.who.int/iris/handle/10665/42783 . English, Italian, French and
Spanish
MORÉ,E.; CRISTÓBAL,R. 2009. Buenas prácticas agrícolas de plantas
aromáticas y medicinales. Proyecto INTRADER.
http://apsb.ctfc.cat/docs/ficha%20BUENAS%20PRACTICAS%20PAM.pdf
Heron, B. (2010). Good agricultural and collection practices for medicinal
plants Illustrated Booklet for Farmers and Collectors.
http://www.dmapr.org.in/Downloads/Illustratedbooklet.pdf
Video about Good Agricultural and Collection Practices (GACP) for Medicinal
Plants. https://www.youtube.com/watch?v=6rynK_EC1Nc
Izquierdo et al.(2007). ftp://ftp.fao.org/docrep/fao/010/a1193e/a1193e00.pdf
Junior & Scheffer (2013).
http://u.saude.gov.br/images/pdf/2015/agosto/28/bpa-plantas-medicinais-
aromaticas-condimentares.pdf
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
a) Context, objectives and guidelines
FAO/ Food safety and quality (English, French, Spanish)
http://www.fao.org/food/food-safety-quality/en/
WHO http://www.who.int/foodsafety/en/ (English, French, Spanish, Chinese,
Russian)
CODEX ALIMENTARIUS
http://www.fao.org/fao-who-codexalimentarius/en
Folashade, O., Omoregie, H., & Ochogu, P. (2012). Standardization of
herbal medicines-A review. International Journal of Biodiversity and
Conservation,4(3), 101-112. Available online at
http://www.academicjournals.org/journal/IJBC/article-full-text-
pdf/B1481FE9709
ITC – traceability in food and agricultural products (2015)
http://www.intracen.org/Traceability-in-food-and-agri-products
MORÉ, E.; FANLO, M.; MELERO, R.; CRISTÓBAL, R. 2010. Guía para la
producción sostenible de plantas aromáticas y medicinales. Ed. Centre
Tecnològic Forestal de Catalunya. http://apsb.ctfc.cat/docs/GUIA%20PAM-
CASTELLAfinal.pdf
Video TRACEABILITY: From Farm Gate to Dinner Plate
https://www.youtube.com/watch?v=_PbiBDYY38M
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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Module 1 - Production
1.4. UNIT 4 – Good agricultural and collection practices for MAPs
a) Context, objectives and guidelines
http://ec.europa.eu/food/safety/biosafety/food_hygiene/index_en.htm
http://ec.europa.eu/health/documents/eudralex/vol-4/index_en.htm
https://www.cites.org/
http://www.icnf.pt/portal/cites (Portugal)
The maximum residue limit (MRL)
http://ec.europa.eu/food/plant/pesticides/eu-pesticides-
database/public/?event=product.selection&language=EN
b) Global GAP certification
http://www.globalgap.org/uk_en
1.4.1 Context, objectives and
guidelines
1.4.2 Global GAP certification
1.4.3 Summary and challenge
1.4.4 Sources of information
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1.5 UNIT 5 – Production management (planning and cost
control)
Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
1.5.1 Strategic areas
a) Strategic/ operational objectives
i. Lean Startup method
b) Production flowchart
i. LEAN thinking or LEAN production
ii. Production process flowchart
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
1.5.2 Stages and tools
a) Diagnosis
i. SWOT analysis
b) Planning
i. Operational planning
c) Monitorization. Evaluation. Methods and tools
i. Permanent monitoring
d) Orientation towards results. Continuous improvement
i. Results-oriented action
ii. KAISEN method
iii. PDCA cycle
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
ANNEX – Installing a project of MAPs production
a) General context.
b) Eligible conditions:
i. Species
ii. Market sector
iii. Type of production
iv. Commercial presentation
v. Field: location
c) Predetermined conditions:
i. Field: type of soil, soil and water analysis, preparation and soil
improvement, weed control, soil coverage, cultivation area,
topography, altitude
ii. Environment
iii. Climate: rainfall, temperature, weather / wind
iv. Water resources
v. Investment / financing
vi. Allocation of time
vii. Professional experience and training
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
c) Predetermined conditions:
viii. Distribution
ix. Market: scope, needs
x. Crop yield: income and profitability of culture
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
1.5.3. Summary and challenge
a) Summary
This unit allows the learner to:
• determine general aspects of organization and management of
production.
• identify strategic areas of business orientation of MAPs production
• recognize the importance of a market orientation
• identify the aspects to consider in the definition of operational/strategic
objectives related to the production of MAPs.
• give examples of critical factors that can determine the success/failure of
entrepreneurial projects of MAPs production.
• Identify stages and diagnostic tools, planning, monitoring and evaluation
to support the establishment and management of the company
• identify some concepts and methods of the lean approach to starting up
and developing business projects: lean startup, lean production, Kaizen
and PDCA methods of continuous improvement)
• List prerequisites – eligible and pre-determined – to be taken into account
in the planning of the culture of MAPs
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
b) Weekly challenge
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of informationChallenge
Lean thinking was presented in order to be confronted with other
(eventually more traditional) farm management approaches.
Please reflect on the benefits and/or limits of its application to the
production of MAPs.
And share them in the Forum.
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
1.5.4. Sources of information
a) Strategic areas
http://epam.pt/guia/mercados-e-organizacoes-no-sector-das-pam
UNCTAD: http://unctad.org/en/Pages/statistics.aspx
EUROSTAT: http://ec.europa.eu/eurostat
WTO: https://www.wto.org/index.htm
http://theleanstartup.com
Video: Customer Desenvolvment process:
https://en.wikipedia.org/wiki/Business_Model_Canvas
http://www.mbia.pt/guia-pratico-do-empreendedor-agricola/capitulo-1.html
http://leanpd.org
http://leanmanufacturingtools.org/
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
b) Stages and tools
MORÉ, E.; FANLO, M.; MELERO, R.; CRISTÓBAL, R. 2010. Guía para la
producción sostenible de plantas aromáticas y medicinales. Ed. Centre
Tecnològic Forestal de Catalunya. apsb.ctfc.cat/docs/GUIA%20PAM-
CASTELLAfinal.pdf
https://en.wikipedia.org/wiki/SWOT_analysis
http://www.cpparm.org/wp-content/uploads/Guide_HP.pdf
http://www.cpparm.org/wp-content/uploads/Grilles-de-co%C3%BBts.pdf
http://epam.pt/guia/
https://en.wikipedia.org/wiki/Kaizen
https://en.wikipedia.org/wiki/PDCA
https://www.youtube.com
http://www.sustainablemarketfarming.com/
http://www.hdc.org.uk/
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information
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Module 1 - Production
1.5. UNIT 5 – Production management (planning and cost control)
Annex
MORÉ, E.; FANLO, M.; MELERO, R.; CRISTÓBAL, R. 2010. Guía para la
producción sostenible de plantas aromáticas y medicinales. Ed. Centre
Tecnològic Forestal de Catalunya. apsb.ctfc.cat/docs/GUIA%20PAM-
CASTELLAfinal.pdf
http://epam.pt/guia/
http://epam.pt/guia/mercados-e-organizacoes-no-sector-das-pam/
http://ec.europa.eu/agriculture/organic/eu-funding/index_en.htm
http://www.pdr-2020.pt/
1.5.1 Strategic areas
1.5.2 Stages and tools
ANNEX – Installing a project of MAPs
production
1.5.3 Summary and challenge
1.5.4 Sources of information