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"Harvesting and processing" as a book category covers the practical, technical and managerial knowledge involved in taking raw biological products from field, forest or sea through the steps that make them safe, storable and market-ready. Titles in this category include handbooks on harvest timing and techniques for crops, fisheries and timber; guides to post-harvest handling, cleaning, sorting, drying, cold chain and storage; manuals on primary and value‑added processing (milling, fermentation, canning, oil extraction, packaging); and texts on equipment, quality control, food safety and regulatory compliance. Books may range from hands-on farm and small‑scale enterprise guides to industrial process engineering, case studies of supply‑chain logistics, and analyses of sustainability, waste reduction and economic factors. The audience spans farmers, harvest crews, food and wood processors, entrepreneurs, extension workers, students and policymakers seeking practical methods, troubleshooting, design specifications and best practices to reduce loss, add value and improve safety and profitability.

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