Classroom module 1 (half day):

Harvest management

• Use of sprout suppressants
• Optimum harvest timing
• Harvest strategy to maximise yield and quality

Store design and function

• Basic store design
• How to size fans, heaters, louvres, plenums and drying floors/walls
• The importance of airflow and how/where to measure it
• Pros and cons of drying in bulk or bins

Visit to local onion stores – box and bulk

Classroom module 2 (half day):

Store management

• Identification of common storage diseases/physiological issues and their economic importance.
• Forecasting, detecting and monitoring storage diseases
• Drying, curing and cooling to optimise skin colour and retention and minimise defects
• Long term storage – refrigeration, controlled atmosphere and ethylene

Trainers are accredited by ARTIS

Participants receive an ARTIS Accredited Certificate