It is important to estimate what the costs of storage are likely to be, both for fresh tomatoes and well as for processed tomatoes. Costs will vary depending on the situation. For example if a farmer has her own storage facilities, she will have to calculate the costs for maintenance of the building, cleaning, loss of produce, etc. If a farmer does not have her own facilities she will have to calculate the costs of renting storage space and loss of produce. To work out storage costs, first list all costs and then do the calculations. For example a simple cost calculation for storage space could be: 15 days storage required 100 crates of 15 kg each to be stored Price per day per 15 kg crate stored: $0.02 Price of tomato loss (based on market price per kg) based on quality loss, rodents, theft: $0.15 per kg So in numbers: Storage time required costs = 15 x $0.02 = $0.30 per 100 crates = 100 x $0.30 = $30 Produce loss based on one crate of 15 kg = 15 x $0.15 = $2.25 Total storage costs for 15 days = $30 + $2.25 = $ 32.25
7.3
Processing
Processing allows fresh table tomatoes to be kept for longer. Processing can be done for farm household consumption and for commercial purposes. For farm household consumption it provides a more varied diet and also means tomatoes can be eaten out of season. For commercial purposes it is a way of generating extra income and means more products to offer to buyers. Do not forget that the nutritional value of tomatoes, especially for water-soluble vitamins, is highest when they are consumed fresh. When sold fresh, good quality table tomatoes in top condition will usually yield the highest possible profit, especially early in the season. At the peak of the season however, supply may exceed demand, which
Post harvest handling
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