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No Thumbnail AvailableMeetingMeeting documentIssues and actions on national and international commodity market risk management 2005
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Book (stand-alone)Manual / guideProcessing of fresh-cut tropical fruits and vegetables: A technical guide 2010
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No results found.There has been a marked upward trend in production and consumption of fruits and vegetables in Asia and the Pacific in recent years. Along with rising consumer demand has come greater awareness of food safety issues and increased need for convenience and quality. Selection of high quality horticultural produce for processing and implementation of good practices during processing operations are required to assure both the quality of the produce and the safety of the final product. This technical guide reviews, from a theoretical and practical perspective, the critical issues that must be addressed for fresh-cut produce to meet consumer demand for convenience, quality and safety. A case study on fresh-cut processing in Thailand is included. The guide should be of practical value to small processors, trainers and extension workers who provide support to individuals engaged in production of fresh-cut tropical produce for sale. -
InfographicInfographicSoil Doctor | How to minimize soil erosion by water 2019This is one of a set of posters, the communication materials for farmers in "Soil Doctors Global Programme". the program is a farmer-to-farmer training programme and the poster will be used for farmers by farmers to teach and learn soil function and problems related to soils. This poster explain contribution factors and preventative factors of soil erosion by water. It is in line with the implementation of the Voluntary Guidelines for Sustainable Soil Management and to maintain healthy soils and food safety in accordance with the Sustainable Development Goals and the FAO’s Strategic Objectives. It contributes to the efforts of ending hunger, malnutrition, climate change adaptation, land degradation and overall sustainable development. It also contributes to the strategic framework of FAO especially SP 1, 2.
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Book (series)FlagshipThe State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.