Pre-harvest interval is the time between the last pesticide application and harvests of the treated crop.
NB: The PHI must be adhered to for all crops.
Failure to adhere to the PHI will result in pesticide residues in the harvested produce, which will render the crop unfit for human consumption and for sale. It is illegal to sell crops where the PHI has not been adhered to.
Consuming crops with pesticide residues can pose serious health risks, including acute poisoning, chronic health issues, and potential long-term effects such as cancer or endocrine disruption.
These residues can lead to adverse reactions such as nausea, headaches, and allergic responses, and may also harm vulnerable populations such as children, pregnant women, and the elderly. Therefore, strict compliance with the PHI is crucial to ensure both safety and legal compliance.
Extensive research has highlighted the presence of pesticide residues in fresh produce available in markets. However, there is a pressing need to empower communities with knowledge about the importance of adhering to the Pre-Harvest Interval (PHI). Educating the community about the benefits of following PHI and the potential health risks associated with consuming produce contaminated with pesticide residues is crucial. By increasing awareness, we can promote safer agricultural practices and protect community health from the adverse effects of pesticide exposure.
Harvesting:
Heads are cut when they are firm. Heads for the loose head / hawker market should be cut with a few outer leaves to protect them during transportation.
However as outer leaves are not required for the bagging market, the heads can be cut higher up on the stem. After harvesting, cabbage stumps should not be left in the ground as they may contribute to field contamination via pests or insects. The ideal is to have a high first cut percentage, (80% +) this can be achieved through good management and choosing a cultivar that produces uniform heads.
If the cultivar does not mature uniformly it adds further costs as irrigation and labour continues for every cut after the first cut.
Good field hygiene is required to ensure your crop is free of contaminants. This is essential for it to be sold in the market. Good field hygiene practices must always be adhered to when harvesting fresh vegetables.
Cabbage should be harvested during the cooler parts of the day to avoid heat and sun damage. To ensure best prices, the base should be neatly trimmed with a clean, sharp instrument to prevent tearing and rotting.
Cutting blades should be regularly cleaned to prevent the spread of disease. For field packed cabbages, the leaves should be stripped away to present a neat and clean product with the shape typical of the variety.
For best prices, consult the most recent marketing specifications for size requirements.
Smaller size cabbages can be more profitable than larger sized ones.
Cabbages are prone to damage which reduces shelf-life and sale ability of the product. They must be handled with care and never be thrown or dropped.
Harvested cabbage should be moved from the field to a cool shaded location for short term storage. They must never be left exposed to direct sun. This is especially important during late season harvesting when air temperatures and intensity of the midday sun will dramatically reduce quality.
Cabbages should be free from mechanical damage and be of uniform shape and size in each tray. Cabbages should be packed carefully to reduce risk of damage in transit. Crates must be stacked safely and securely so they are not resting on the produce beneath.
