module 1 production - herbartis.files.wordpress.com · viridis l.), ocimum basilicum l., origanum...

45
MODULE 1 Production ON-LINE COURSE Handicraft Production of Food Herbal Products

Upload: others

Post on 30-Aug-2019

8 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

MODULE 1

Production

ON-LINE COURSE Handicraft Production of Food Herbal Products

Page 2: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 3: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 4: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 5: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 6: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 7: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 8: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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.

Page 9: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 10: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 11: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 12: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 13: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 14: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 15: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 16: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 17: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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.

Page 18: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 19: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 20: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 21: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 22: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 23: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 24: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 25: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 26: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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.

Page 27: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 28: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 29: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 30: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 31: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 32: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 33: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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.

Page 34: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 35: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 36: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 37: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 38: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 39: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 40: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 41: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 42: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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.

Page 43: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 44: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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

Page 45: MODULE 1 Production - herbartis.files.wordpress.com · viridis L.), Ocimum basilicum L., Origanum majorana L., Origanum vulgare L., Petroselinum crispum (Mill) Hill., Rosmarinus officinalis

LOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGOLOGO LOGO LOGO LOGO LOGO LOGO

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