The Manual is divided into five sections or modules. Each begins with notes for the facilitator, some general guidelines and a warm-up exercise. Then the module themes are introduced using fact sheets and a visual aid poster, followed by session guidelines, exercises, discussion questions and answers. In this module the following themes are covered:

• Maturity and harvesting of fresh produce
• Preparing vegetables for the market
• Grading and packaging
• Transport and handling of produce

1. A lecture based upon each fact sheet, followed by the corresponding workshop, which would serve to reinforce the concepts discussed in the lecture. The timelines listed beside the fact sheets above will be helpful if you choose this method. Total contact time is approximately 20 hours.
2. The fact sheets can also be used as background information for facilitators, and not presented in a lecture format. With this method, facilitators would conduct each workshop with participants, and impart the information from the fact sheets as needed for the participants to complete each exercise.

The material is made available for downloading as a complete module for those with fast internet connections or theme by theme in smaller file sizes for those with slower internet connections. It is clearly explained on the NSAC website. You can also request a hard copy using the contact details given below.