Once perishable roots and tubers are harvested, they must go through a systematic handling process before storage or marketing. Workers must handle the produce gently to avoid bruising or tearing the soft outer skin. Damaged tubers should never be mixed with healthy ones, as they can introduce mold and bacteria that ruin the whole lot.

The standard preparation process: Trimming & Cleaning (to remove soil and debris) → Sorting (separating wholesome from damaged produce based on shape/size) → Grading (grouping into quality classes following established standards) → Thermal Cooling (to remove field heat, prevent moisture loss, and slow down undesirable biochemical changes).