Reducing food loss and valorizing fruits and residues to boost avocado industry sustainability and profitability

Year of publication2024

AuthorFAO

PublisherFAO

AbstractAvocados, like other tropical fruits, are susceptible to food loss and waste due to their high moisture content and perishable nature. Factors including climate change, inadequate infrastructure and handling during harvesting, packaging and transportation increase the risk of food loss, impacting fruit supply and quality. Embracing strategies to reduce losses and maximize the use of non-marketable and damaged avocado fruit and residues is a win-win for businesses and global sustainability objectives including food security and climate action. By reducing losses, producers and businesses can also increase their competitiveness and resilience and enhance their reputation with markets and customers. This technical brief presents practical ideas on how stakeholders operating in avocado value chains can minimize food loss and valorize residues.

 

ThemeResponsible Global Value Chains or Responsible Agricultural Supply Chains

Product typeBook (series)

SeriesResponsible Fruits Project (Technical Briefs)

Areas of workEmerging Trends, Challenges and Opportunities

Keywordsavocados; food losses; fruit quality; perishable products; profitability; sustainability; value chains; waste reduction