Skip to content
AgrikeepLabs

Agrikeep PHIP

Post-harvest intelligence platform

Storage readings, field data and our own research, brought together to show how crops are holding up.

Every storage facility holds a record of what is happening to the crops inside it. Most of it goes unread.

Heat and moisture shift by the hour and from one corner of a storage room to the next. By the time damage shows, the value is gone.

Agrikeep PHIP is being built to read those signals early.

What PHIP will do

  • UnderstandHow each crop and variety responds to the conditions it is stored in.
  • PredictHow a storage facility is likely to perform, and when losses are likely to start.
  • ReduceLosses, by showing what to change, where to improve and which part of the storage room needs attention.

How it works

  • Measure

    Sensors record conditions inside storage facilities, trucks and warehouses.

  • Analyse

    Statistical models and crop response data turn readings into a clear picture of storage performance. AI models trained on our research sharpen the predictions over time.

  • Act

    Partners see reports and alerts on one dashboard.

Storage audits

We will record conditions in a storage facility over time, flag spikes in heat and moisture as they happen, and report where crops are at risk and why.

In transit

Conditions tracked inside trucks and at ports, between storage and the buyer, with live tracking on your dashboard.

Export and insurance records

A clear record of how produce was kept, for export buyers, inspectors and insurers.

Exporters can show that crops were held within the acceptable biological conditions they need to stay in before shipping.

Agrikeep PHIP learns from our own research.

It will be built on what we measure in our own storage facilities and, in time, at partner sites, with our crops and in our weather. That knowledge will grow with every season.

Want to be among the first to use Agrikeep PHIP? Talk to us.

Contact us

Tip

1/10

A harvested crop is still alive. It breathes and gives off heat and moisture, so a closed, hot room speeds up spoilage.