Abstract:
In most developing countries like Ghana, post-harvest loss of tomato has become a
critical issue which bothers on the degree of produce perishability and inevitable cost
to tomato handlers within the tomato value chain. The Post-Harvest Loss Value Chain
Model was explored to critically analyse the post-harvest handling practices, examine
the causes, challenges and treatment methods used by tomato farmers and retailers in
four selected districts in the Upper West Region of Ghana namely Wa Municipal, Wa
West District, Wa East District and Jirapa District. The mixed method research design
was used for the study as the study employed both qualitative and quantitative source
of data. The study population was all tomato farmers and retailers in the four selected
districts in the Upper West Region. The sample size consist of forty-one (41) tomato
farmers, fifty-seven (57) tomato retailers and four (4) Agricultural Extension Officers.
The sampling techniques used were convenience and purposive. Survey
questionnaires and structured interview were the instruments used to gather data for
the study. Data from the study revealed that about 97% of tomato handlers harvested
the produce in the morning in its matured ripped red state. About 42% of tomato
handlers do not sort, grade and pre-cool their produce after harvest. The study
established mechanical damage, infestation of pest and diseases, over ripening and
poor packaging as some of the causes of post-harvest loss of tomato. Again, data from
the study revealed that inadequate irrigation facilities, lack of storage facilities, poor
road networks and inappropriate means of transport, low price of produce and high
cost of production were the challenges facing tomato handlers. The study also found
that sun drying of tomatoes was the common treatment method employed in the study
area for preserving tomatoes.
Description:
A Thesis in the Department of HOSPITALITY AND TOURISM EDUCATION,
Faculty of VOCATIONAL EDUCATION, submitted to the school of Graduate
Studies, University of Education, Winneba in partial fulfillment of the
requirements for the award of the Master of Philosophy (Catering and
Hospitality) degree