<h1><strong>EFFECTS OF TIMELY HARVESTING AND LATE HARVESTING</strong></h1> CONTENT <ol> <li>Meaning of Harvesting</li> <li>Harvesting Techniques</li> <li>Effect of Late Harvesting</li> <li>Effect of Timely Harvesting</li> </ol> <strong> </strong> <h2><strong>Meaning of Harvesting</strong></h2> Harvesting is the removal and gathering of mature crops for processing and storage. The sign of maturity differ for different crops. For crops like yam, cocoyam and ground nut, maturity is signified when most of their leaves are turn into yellow and drying. The purpose of production also affects the maturity, the stage at which the crop is to be used. For example, maize meant to be eaten fresh is generally harvested green while that meant for storage is harvested dried. <h2><strong>Harvesting Techniques</strong></h2> The following are techniques used in harvesting: <ol> <li>Tapping: rubber</li> <li>Cutting: cocoa pods, oil palm fruits and coconut fruits</li> <li>Digging: yam, cocoyam and potato.</li> <li>Uprooting: groundnuts and cassava</li> <li>Picking: cotton bolls.</li> </ol> <h2><strong>Effects of Late Harvesting</strong></h2> The effects of late harvesting include the following:

<h1><strong>POST-HARVESTING OPERATIONS</strong></h1> CONTENT <strong>Post-Harvesting Operations</strong> <ol> <li>Farm Level Processing - Methods of Processing; Importance of Processing</li> <li>Storage - Meaning of Storage and Importance of Storage</li> <li>Marketing</li> </ol>   <h2><strong>Post-Harvesting Operations</strong></h2> Post-harvesting operations include the following: <ol> <li>Farm level processing</li> <li>Storage</li> <li>Marketing</li> </ol> <h3>1.<strong> Farm Level Processing</strong></h3> These are series of activities used in converting harvested farm produce into clean and marketable forms. After harvesting, crops need to be processed so that they can be consumed or stored for future use. <h4><strong>Methods of Processing</strong></h4> (i) Shelling (ii) Dehusking