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Book (stand-alone)Case studies on managing quality, assuring safety and reducing post-harvest losses in fruit and vegetable supply chains in South Asian countries 2018
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No results found.Fresh fruits and vegetables contribute significantly to food and nutrition security, poverty reduction and to economic development in the countries belonging to the South Asian Association for Regional Cooperation (SAARC). Smallholders who make little use of post-harvest (PH) technologies produce most of the fresh fruits and vegetables supplied to mass markets in the Region. The high qualitative and quantitative PH losses sustained in these traditional fruit and vegetable supply chains negatively impact all stakeholders in the supply chain, with farmers and retailers being the most affected. To address these issues, technical innovations and good practices were introduced through pilot demonstrations and training in six fresh produce supply chains in three South Asian countries: The People’s Republic of Bangladesh, The Federal Democratic Republic of Nepal and The Democratic Socialist Republic of Sri Lanka. The findings documented in this publication provide an evidence base for the cost-effective management of the quality of fresh produce and the reduction of quantitative loss in fresh horticultural supply chains in SAARC countries. -
BookletPromoting fruit and vegetable value chains to improve supply and consumption 2021
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Policies with a focus on fruits and vegetables (F&Vs) need special consideration because of the high perishability and susceptibility of F&Vs to waste and loss, high labour demand, yield variations, and high consumer prices. Factors that limit the availability and affordability of F&Vs include low production and productivity, the loss of agrobiodiversity, inadequate technology, logistics and infrastructure, weak organizational, business and technical skills, and inefficient market linkages across the supply chain. Many value chains for F&Vs need improvements, investments and shortening as well as gender-responsive approaches, including gender-sensitive investments, to achieve better producer prices, lower risk and higher quality, especially for small farmers. -
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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