Harvesting is done when crops are fully matured and ready to go in the market
Safety Training Requirements[edit | edit source]
- Dr. Pearce Safety Lab Tour
- Worker Health & Safety Awareness
- WHMIS 2015 - Workplace Hazardous Materials Information System
- Laboratory Safety & Hazardous Waste Management
- List all others
Safety Issues With Method[edit | edit source]
Make sure harvesting bins and clippers should be sterilized and separate to avoid risk of cross-contamination.
Personal protective equipment[edit | edit source]
PPE is to keep YOU safe so that you can keep doing what you want to do.
- Safety glasses – always required
- Gloves
- Lab Coat
SDS and other[edit | edit source]
Knowing what chemicals are in the lab and how they interact with each other is critical when accidents happen.
- Appropriate SDS sheets should be viewed online.
- Note the hazards listed on the door to the Agrotunnel.
Equipment Name[edit | edit source]
- ICFAR- Agrotunnel
- Clippers
- Harvesting Bins
- Weighing Scale
Light and Temperature Tolerances[edit | edit source]
- Light should be constant 24/7 throughout the cycle of the plants.
- Temperature should be constant at 19–22C° which is considered as favorable range.
- Block any source of external/secondary light.
Operation & Procedure[edit | edit source]
- Harvesting can be done depending on the variety of the crop whether it is slow or fast growing
- Every crop has different harvesting cycles and stages usually it takes few weeks for most of the crops to harvest
- We prefer to use clippers to harvest our crops
- We prefer to clip our crops near the stem as much as possible to make a suitable size finished product
Shutdown[edit | edit source]
After harvesting is done we record the weight of our crops and store them in a refrigerator for further packaging and testing.
References[edit | edit source]
