KENYA · GUIDE 0007 · EDITION 4.2
Coriander Harvest and Delivery: Reduce Wilt and Rejection
Match harvest to a named order
Keep a simple sowing and order record for each coriander plot or container. Before harvesting, confirm the buyer, delivery day, pack format and agreed quantity. Note whether the kitchen needs whole plants with roots or trimmed stems. A confirmed order is useful planning evidence, but it is still necessary to record what is actually accepted and paid for.
Sort before preparing bundles
Use clean, suitable harvest tools and containers and protect produce from contamination during handling. Separate yellow, damaged or visibly unsuitable material from the order. Record bolted plants separately, because a buyer seeking tender leafy dhania may not accept flowering or coarse stems. If the cause of damage or a crop problem is unclear, seek local agricultural advice rather than applying an unverified treatment.
Keep root-on and cut material distinct when buyers have different specifications. If washing is part of the agreed preparation, establish an appropriate safe water and hygiene process for the operation; do not claim that a quick rinse guarantees safety. Ask a competent local adviser or the relevant authority about requirements applicable to your activity.
Check how the pack travels
Arrange bundles so that heavier vegetables do not crush the leaves. Tight ties can trap moisture and damage stems; compare a practical, secure arrangement without compressing the herb. Choose clean, suitable containers and consider ventilation and journey conditions. There is no universal packing arrangement that guarantees freshness for every route. Record how long herbs wait before departure and after arrival, as well as the condition observed at each point.
Inspect at handover
Ask the buyer to open the package after the real journey. Together, check aroma, leaf appearance and crushed stems against the agreed sample. Write down delivered units, accepted units, rejected units and the reason for any rejection. A correction or replacement should be recorded separately so the delivery log remains useful for costing.
Use the evidence next time
Compare orders by harvest time, container arrangement, route duration and buyer feedback. Change one practical factor at a time where possible and observe the next delivery. Do not infer a safe shelf life from a single trial. FAO's general handling reference includes coriander among herbs, but its controlled recommendations do not establish the performance of an individual Kenyan delivery route.