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Poster, bannerPoster / banner / roll-up / folderGood practice for managing quality and reducing losses of fruits and vegetables from harvest to the market 2017
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One-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. To provide practical guidance on applying the principles of appropriate fresh fruit and vegetables post-harvest management, to maintain and optimize product quality, assure its safety and secure an efficient chain. -
Book (stand-alone)Technical bookCase 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. -
Book (stand-alone)Technical bookGood packaging practices for micro, small and medium-sized food processing enterprises in the Caribbean Community and Common Market 2024
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No results found.Micro, small and medium-sized enterprises (MSMEs) continue to serve as a major source of employment and income generation in the agriculture and tourism sectors in countries of the Caribbean Community and Common Market (CARICOM). Most MSMEs are small businesses run by families or by a few individuals. While this helps to keep labour and overhead costs to a minimum, it creates a suboptimum economy of scale. Competition is also increased because of the large number of small operations and challenges that hinder penetration of the export market, especially with the increasing complexities of international standards demanded by developed countries. Additionally, rising standards of living in many CARICOM countries have increased demand from domestic consumers for higher quality food and assurances of food safety. This creates the need for urgent measures that will help MSMEs in CARICOM to become more efficient in crop production, supply chain management, food processing and packaging techniques and to gain a better understanding of the changing nature of the domestic, regional and international markets.This technical manual focuses on food packaging and seeks to highlight its critical role in reducing food loss and waste. Users of this manual will also be exposed to packaging techniques that help improve the marketability of agricultural commodities produced and processed in the region. This potential has been fostered by an increasing middle-class population, a vibrant market for tourism, a diversity of cultures and, thanks to an increasing diaspora, increasing markets in importing countries.
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Book (stand-alone)Technical bookLooking at edible insects from a food safety perspective
Challenges and opportunities for the sector
2021Also available in:
No results found.While insect consumption by humans or entomophagy has been traditionally practiced in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The intended audiences of this publication are food safety professionals, policymakers, researchers, insect producers as well as consumers. The regulatory frameworks that govern production, trade and consumption of insects in various regions are discussed. The document ends with elucidating some other major challenges, such as consumer acceptance and scaling up production, that the edible insect industry would need to overcome to have a more global reach. -
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. -
Book (series)Technical studyThe impact of climate variability and extremes on agriculture and food security - An analysis of the evidence and case studies
Background paper for The State of Food Security and Nutrition in the World 2018
2020Also available in:
No results found.Global climate studies show that not only temperatures are increasing and precipitation levels are becoming more varied, all projections indicate these trends will continue. It is therefore imperative that we understand changes in climate over agricultural areas and their impacts on agriculture production and food security. This study presents new analysis on the impact of changing climate on agriculture and food security, by examining the evidence on recent climate variability and extremes over agricultural areas and the impact of these on agriculture and food security. It shows that more countries are exposed to increasing climate variability and extremes and the frequency (the number of years exposed in a five-year period) and intensity (the number of types of climate extremes in a five-year period) of exposure over agricultural areas have increased. The findings of this study are compelling and bring urgency to the fact that climate variability and extremes are proliferating and intensifying and are contributing to a rise in global hunger. The world’s 2.5 billion small-scale farmers, herders, fishers, and forest-dependent people, who derive their food and income from renewable natural resources, are most at risk and affected. Actions to strengthen the resilience of livelihoods and food systems to climate variability and extremes urgently need to be scaled up and accelerated.