The trainee will experience through hands on practical the principles of establishing a good fermentation and drying facility. Best practices in harvesting, storage and pod breaking pods. Fermentation and drying of beans. Methods of monitoring the fermentation and drying process using traditional and modern approaches. Modification of fermentation based on variety, season and climatic considerations. Enhancing fermentation to suite various markets. Determining drying rates and practical approaches to sun drying supported by other mechanical approaches. CRC innovations in fermentation and drying. At the end of the apprenticeship training programme the candidate will have a thorough practical understanding of postharvest quality management and storage of beans.