1. Storage:

• Produce should be harvested when it is cool, or at the cooler time of day; on no account should it be left unprotected in the sun.
• Harvested produce should be moved from the field into cool, preferably refrigerated conditions as quickly as possible.
• Any sheds or structures used in the field operation should be kept clean; rubbish and rejected produce should be removed as quickly as possible to prevent pest and disease build-up.
• Benches and tables should be made from easily cleanable material

2. Purchasing:

• Clear terms and conditions for purchase, including how price formulae are determined, must be agreed and explained before the crop is bought.
• Quality specifications and standards must be established and understood for each crop, e.g. sorting, grading and food safety.
• Prompt payment must be made as soon as possible after the crop is bought.

Note: see Market Linkage where these issues are dealt with in detail.

3. Transport from field to packhouse:

• Suitable harvesting boxes should be supplied by the company -with unique numbers for each farmer - in which the crop can be transported safely from the farmers' fields to the pack-house.
• Packing materials should be supplied by the company.
• Prompt and timely collection of produce from the collection centre must be arranged by the purchasing company.
• Local centres for collecting produce can also act as distribution points for seeds, chemicals, fertilizers and equipment