Harvesting Tools

As with any other activity, harvesting cannot come about without specific tools and skills. Harvesting tools may be simple; such as only clean hands required for handpicking, or complicated; a combine harvester which requires an operator with specialised training. Using the correct harvesting tools and techniques will ensure that a crop is not damaged during harvesting and the shelf-life is therefore optimised.

These tools and techniques vary from one crop to another, and may even differ within the same crop, depending on the target market to which the produce is aimed at. An emerging farmer may harvest green (not yet ripened) maize cobs for the small street vendor’s market, whilst a commercial farmer may harvest dry (ripened) cobs by using a combine harvester for the maize meal market.

Similarly, a citrus farmer will harvest mandarins for the local market using the hand snap picking method, whilst clippers will be used when harvesting mandarin for export purposes, thereby preventing damage to the peel. The tools required are specific to a crop or crop type and even site-specific tools may be required, depending on the circumstances of the farm.

It is thus essential that suitable and in good condition tools and equipment are selected for a specific crop in order to guarantee the standard required by a target market. It is further important that a sufficient quantity of tools and equipment, according to the size of the crop, is made available to that the workers who are fully trained in the use of this equipment or tools.

Harvest tools and equipment includes everything that is needed from the moment harvesting have started until it reached the point of sale. These may include; shears, ladders, containers, bins, transport, storage and pack-house facilities.

Safe use of Tools and Equipment

The tools and equipment used during harvest range from simple hand-picking tools to specialised high-tech combine harvesters. Supervisors must see that basic safety procedures are always followed when harvesting tools are used by TRAINED workers. Keep in mind:

• Tools are usually sharp.
• Ensure that fingers and other body parts are out of the way during cutting (knife and pruning shear) or lifting (forks).
• Close pruning shears and secure knives when not in use
• Always wear protective clothing prescribed for the tools
• Always follow the methodology instructions as set out by the manufacturer
• Be aware of moving parts when machinery is in use; ensure that clothing does not become entangled
• Never use a tool or equipment other than what it was designed for.

Cleaning Harvesting Tools

All equipment must be cleaned and stored in designated storage facilities. The equipment must be kept dry; therefore not on a dirt floor. Harvesting equipment should be stored away from pesticides, pesticide application equipment or fertilisers as it could become contaminated.

Tools are cleaned to ensure that post-harvest decay organisms do not come into contact with harvested produce and to increase the lifespan of tools and equipment. When cleaning harvesting tools the following should be considered:

• The removal of dirt and plant material adhered to the tools
• The removal of microscopic particles and disease organisms
• Sterilization is the elimination of all transmissible agents (such as bacteria, fungi and viruses) from a piece of equipment

Report Faulty Equipment

Every farming enterprise develops specific guidelines as to how to report and record faulty equipment which occurred during harvesting. It is important to record every aspect of a problem, especially when it can lead to serious losses. It is important that one always follow the required occupational health and safety rules as set out in the OHS act as well as all company or industry-specific guidelines and procedures.