Standardization
Trending

Avocado

Course Overview

The African Organization for Standardization (ARSO) is an African intergovernmental organization established by the United Nations Economic Commission for Africa (UNECA) and the Organization of African Unity (AU) in 1977. One of the fundamental mandates of ARSO is to develop and harmonize African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s product and service competitiveness globally, and uplift the welfare of African communities. The work of preparing African Standards is normally carried out through ARSO technical committees. Each Member State interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, Regional Economic Communities (RECs), governmental and non-governmental organizations, in liaison with ARSO, also take part in the work.
Voluntary Sustainability Standards is an approach that allows businesses to streamline standards implementation, by combining different standards and compliance criteria into one implementation framework. VSS approach supports businesses to use a single organizational management system to implement and comply with multiple standards. At the heart of VSS is its ability to:

  • Correct consumer information asymmetry: VSS provides confidence to consumers in how the products they consume are produced.
  • Promote Ethical and Green Markets: Some consumers are willing to pay more for ethical/green products creating a niche market for responsible retailers. Some VSS like Fairtrade and Organic have niche market opportunities.
  • Be a risk management tool for businesses: retailers and importers use VSS to manage risks in the supply chain and select those producers that invest in good practices.
  • Access to market: VSS have become de facto mandatory market access requirements. Producers respond by demonstrating that they meet the baseline requirements in the market enabling standards.

This training manual acts as an introduction to the adoption of ARSO standards within countries to enhance trade and reduce duplicity of multiple standards e.g. The Agriculture - Sustainability and eco-labeling - ARS/AES 01:2014(E) an African Standard prepared by the ARSO Technical Harmonization Committee on Environmental Management (ARSO/THC 09) as well as enhance competitiveness for international market access in the horticulture sector with this manual having a bias in the avocado sector in some aspects.

Course Curriculum

Avocado Pretest...
This training manual acts as an introduction to the adoption of ARSO standards within countries to enhance trade and reduce duplicity of multiple standards e.g. The Agriculture - Sustainability and eco-labelling - ARS/AES 01:2014(E) an African Standard prepared by the ARSO Technical Harmonization Committee on Environmental Management (ARSO/THC 09) as well as enhance competitiveness for international market access in the horticulture sector with this manual having a bias in the avocado sector in some aspects.
Creating farming as a business mindset requires a farmer to consider important aspects of a farm business including: Understanding what to produce? , Understanding how to produce it? , Is it possible to produce it on your land? What resources and inputs are needed and where to get them? What labour will be needed? What is the best market for the product? What price can the product get in the market? Is it profitable? Does the farmer have enough cash to produce it? what are the risks and what to do about them?
This chapter outlines the management practices that are important for farming organizations to meet VSS requirements. The aim of sustainable production under VSS is to promote farm productivity, profitability, and financial sustainability through: • Ethical production practices (environment, workers, and communities) • Quality and safe products that meet market demand • Risk-based planning to meet financial sustainability of the farming business.
AVOCADO processing facilities that either under ownership by the farmer organization or are privately owned sourcing from multiple smallholder farmers and often subcontracted from other firms. In either case, regarding the relationship between the manufacturing facility and the farmer who supply into the facilities. The following are important aspects of agriculture standard or VSS that must be observed:
This chapter outlines environmental management practices that are important for producers to meet AES/VSS requirements. The aim of the chapter is to provide requirements or guidelines on environmental stewardship during production, processing, and trade logistics. Good environmental management practices help in balancing the production ecosystems leading to healthier farming communities. This chapter deals with the following VSS requirements: 1.1 Waste and Pollution Management 1.2 Energy use and Conservation 1.3 Water Management and Conservation 1.4 Biodiversity and Ecosystems Management 1.5 Climate Smart Agricultural Practices
The fruit is pear-shaped, oval or nearly round. It has a skin that may be yellow-green, deep green or reddish-purple, depending on the variety. Avocadoes will not ripen while they are still attached to the tree; flesh rancidity and browning may develop if they are left too long on the trees. Homeowners usually consider the crop pickable when a few mature (fully grown) fruits have fallen. This is not a dependable training manual because the prolonged flowering of the avocado results in fruits in varying stages of development on the tree and at the same time
The main harvesting season of Avocados in Kenya is from March to September. Assessment of the correct harvesting time is important because it directly affects fruit quality, storage and shelf life. Harvesting should be done early in the morning or late in the afternoon when it is coo
Containers & Packaging Materials and Value Addition Techniques: Sorting, Cleaning & Grading
Avocado fruits can be stored at temperatures of 5C – 7C and a relative humidity of 85 % –95 % for three to four weeks
When this performance persists then a valuable brand reputation is built. • Quality is observed in the characteristics of the goods or services delivered in any commercial transaction and the customer is the judge for acceptability of quality. • Quality is designed into goods and services by the provider based upon their own understanding of the customer's need or requirements. • Quality must be designed into the deliverable that is offered to the customer (either goods or services) and in the way or method by which this deliverable is produced for the customer’s benefit either as a production or service delivery process.
The first step in the improvement journey is to assure that products or services can be produced consistently according to an external standard of performance.
Eco labelling by ARSO will enhance product acceptance as a mark of standardization and compliance.
0 out of 0
5 Stars 0
4 Stars 0
3 Stars 0
2 Stars 0
1 Stars 0
Avocado

Free

Get Now
Add To Wishlist
Course Features
  • 9 Enrolled
  • 2 hour 30 min
  • 13 Chapters
  • Certificate
Your experience on this site will be improved by allowing cookies.

Do You Have Questions ?

We'll help you to grow your career and growth.
Contact Us Today