Post-harvest handling of Amaranth

Amaranth is a perishable leafy vegetable which must be carefully handled so as to preserve its nutritional properties.

Postharvest loss of quality and deterioration can be seen through:

• Yellowing as a result of loss of chlorophyll;
• Wilting and loss of textural properties;
• Decay from pathological breakdown. 

After harvesting, the leaves are kept in a bag and usually sold on the day of harvest to avoid quality loss. However, where there is cooling storage the leaves can be kept in such containers.

Once you have harvested the grain  amaranth, it needs to be completely dried before you store it; otherwise, it will mold. Leave it on trays to dry in the sun or inside near an indoor heating source. Stir the seed around on occasion until they are completely dry. Store them in an air tight container in a cool, dry area for up to 6 months.