This manual presents material from a wide range of disciplines associated with the prevention of food losses in, particularly, cereals, pulses, roots and tubers. It is directed at field staff, project supervisors and extension personnel involved in food-loss prevention programmes. The manual should serve as a single-volume reference work on food-loss prevention during storage. While the approach is technical in the sections on drying, processing and loss assessment, the economic and social aspects of food losses are also considered.