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Production practices to increase yield, quality and safety of fruits and vegetables








FAO. 2024. Production practices to increase yield, quality and safety of fruits andvegetables. Rome. 



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    Project
    Strengthening the Capacity of Farmers’ Associations to Increase Production and Marketing of Root Crops, Fruits and Vegetables in Federated States of Micronesia - TCP/MIC/3601 2020
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    The Federated States of Micronesia (FSM) faces a number of challenges in ensuring food security and sustainable livelihoods for a growing population. These include a stagnant economy, limited employment, increasing poverty, limited agriculture and an epidemic of nutritional disorders. The country is also highly vulnerable to the effects of natural disasters and climate change, in particular given its number of low-lying atolls. FSM is also affected by drought as a result of El Niño. Prior to the project, one of the major constraints to increasing domestic agriculture production in FSM was a lack of farm inputs or appropriate sustainable crop production and soil management technologies for farmers to increase local production of food crops, fruits and vegetables. Poor soils, pest and diseases outbreaks were also prevalent. With limited market opportunities and low competitive advantages of local agricultural products. Agricultural production in the FSM was far below the level needed to meet the domestic demand. In addition, the Department of Resources and Development had limited technical capacity to provide effective extension support services to farmers. In the context outlined above, the project aimed to strengthen the capacity of farmers’ associations in Yap and Pohnpei to increase domestic agricultural production, both for import substitution and potential export opportunities. The desired increase in agricultural production was expected to be linked with a focus on the development of marketing skills, allowing farmers to supply consistent and high-quality produce for local market and potential export markets, thereby increasing their income level. This project has contributed to the capacities of farmers to supply a consistently higher quantity and quality of root crops, fruits and vegetable to both the local market and potential export markets.
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    Enhancing the Production and Consumption of Safe and High-Quality Fruit and Vegetables - GCP/INT/005/ROK 2023
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    Food insecurity, poverty, and increasing climate shocks and stresses are persistent issues faced by the agricultural sector. As the world’s population is constantly growing, more innovative approaches and efforts are required to solve these issues, without placing additional pressure on the environment or depleting natural resources. Horticultural production systems integrating advanced technologies can provide an opportunity to grow a wide range of crops with high commercial and nutritional value. However, many developing countries have not as yet begun to apply such technologies to agriculture, or are at the initial stages of their application. Against this background, the project aimed to facilitate the process of promoting the production and consumption of safe and high quality fruit and vegetables at national and international level, in order to address the pressing issues mentioned above.
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    Book (series)
    Safety and quality of water used with fresh fruits and vegetables 2021
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    During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.

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