Good practice for managing quality and reducing losses of fruits and vegetables from harvest to the market
One-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. To provide practical guidance on applying the principles of appropriate fresh fruit and vegetables post-harvest management, to maintain and optimize product quality, assure its safety and secure an efficient chain.
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| Format: | biblioteca |
| Language: | Nepali |
| Published: |
FAO ;
2017
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/I7516NE http://www.fao.org/3/i7516ne/i7516ne.pdf |
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| Summary: | One-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. To provide practical guidance on applying the principles of appropriate fresh fruit and vegetables post-harvest management, to maintain and optimize product quality, assure its safety and secure an efficient chain. |
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