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Losses and waste in fruits and vegetables

Code: 9781786766854
Publication date: 23/03/2020
Extent: 38 pages

Contributions by: Elhadi M. Yahia, Universidad Autónoma de Querétaro, Mexico; and Jorge M. Fonseca, Food and Agriculture Organization of the United Nations (FAO), Italy

Chapter synopsis: Fresh horticultural produce is key to good health and nutrition. However, the supply of fruits and vegetables is limited by very high levels of loss and waste. This chapter reviews the magnitude of losses and waste of fruit and vegetables as well as key issues in estimating losses. It provides a detailed assessment of the main causes of losses and waste together with strategies for their prevention.

DOI: 10.19103/AS.2019.0053.17
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Table of contents 1 Introduction 2 The magnitude of losses and waste of fruit and vegetables 3 Causes of losses and waste 4 Primary and secondary causes of losses and waste 5 Under-explored factors in losses and waste 6 Issues in estimation of losses and waste 7 Strategies to prevent losses and waste 8 Conclusions 9 Where to look for further information 10 References

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