-Abeokuta.

By Paschal Nnaemeka.

One of the biggest and most overlooked challenges facing Nigerian farmers today is how we handle our produce after harvest. From this image, it’s clear that a large volume of pepper is simply laid out on the ground under the scorching sun. While this may seem like a common practice, it is one of the main reasons why many farmers fail to get the full value for their hard work.

Fresh produce like pepper is highly perishable. Once harvested, it begins to lose moisture and quality rapidly, especially when exposed to high temperatures and direct sunlight. When we place produce on the bare ground or on plastic sheets in open markets without any form of shade, we invite spoilage. Heat buildup causes softening, shrinkage, and microbial growth all of which reduce market value and shelf life.

Worse still, exposure to dust, foot traffic, and unhygienic conditions can lead to contamination, making the produce unsafe for consumption. This is particularly risky for vegetables and fruits that are eaten fresh or with minimal cooking.

The cost of this kind of loss is enormous. A farmer may lose up to 30–50% of their harvest not because they didn’t farm well, but because they didn’t handle the harvest properly. That’s weeks or even months of labor gone in a matter of days.

As farmers, we must start seeing post-harvest handling as part of the farming process, not an afterthought. Even simple changes like using raised platforms, shading the produce, sorting out damaged ones early, and using clean crates instead of sacks can go a long way in preserving quality.

At the same time, there is a need for cooperative efforts, farmers can pool resources to set up community cooling systems or rent storage facilities to hold perishable goods until they fetch a better price.

It’s not enough to grow food. We must also learn to preserve its value after harvest. That’s how we protect our income, feed more people, and build a reputation for quality in local and export markets.