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

Year of publication 2024

Place of publication Rome, Italy ;

Pages 10 p.

Author FAO

Publisher FAO ;

Product type Policy brief

Series title Sustainable Tropical Fruits

Series number No. 10

Synopsis (short abstract) Avocados, 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.

Cite this content as:

FAO. 2024. Reducing food loss and valorizing fruits and residues to boost avocado industry sustainability and profitability. Sustainable Tropical Fruits No. 10. Rome.


Language English

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