Technical Tips to Maintain Quality and Reduce Food Losses

Food losses refer to the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the supply chain, excluding retail, food service providers and consumers.  Food losses predominate in developing countries. Fresh fruits and vegetables are highly perishable and sustain high levels of food losses that translate into a substantial economic loss for small producers. Reducing food losses contributes to improving food security, increasing the efficiency of land and water use and creating financial efficiencies across the food system. Good pre- and post-harvest practice is crucial to maintaining the quality of fresh produce and reducing food losses.