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Book (stand-alone)Technical studyÉtude nutritionnelle et comportementale des femmes rurales bénéficiaires du programme JP RWEE et de leurs familles dans les gouvernorats de Jendouba et Kairouan 2024
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No results found.Dans le monde, les femmes constituent environ 43 pour cent de la main-d’œuvre agricole des pays en développement. Des chiffres montrent que si ces femmes bénéficiaient du même accès aux ressources productives que les hommes, elles pourraient accroître les rendements de leurs exploitations agricoles de 20 à 30 pour cent, faisant augmenter de 2,5 pour cent à 4 pour cent la production agricole totale de ces pays. Cela permettrait de réduire le nombre de personnes souffrant de la faim dans le monde d’une proportion de 12 pour cent à 17 pour cent environ. Les femmes rurales jouent un rôle stratégique dans la promotion de l’agriculture durable et de la sécurité alimentaire de leur ménages voire de leur région. Cependant des études récentes suggérent que plus de 40 pour cent des femmes de la région de Sidi Bouzid ont déclaré souffrir d’une certaine forme d’insécurité alimentaire et montrent que les femmes qui travaillaient et tiraient un revenu de l’agriculture, dans et en dehors de la ferme familiale, étaient plus souvent en situation d’insécurité alimentaire que les autres femmes.La République tunisienne, avec une offre alimentaire suffisante, a réussi à maintenir la proportion des personnes, souffrant de sous-alimentation, en dessous de 5 pour cent depuis 1990. Cependant de nos jours et compte tenu des effets de la crise alimentaire mondiale alimentée par la pandémie du covid-19 puis le conflit russo-ukrainien, le pays fait face à des risques considérables liés à l’absence d’accessibilité aux denrées alimentaires de certaines catégories de la population parmi les plus vulnérables, particulièrement les femmes rurales. En effet, ce sont ces dernières qui constituent le lot le plus grand des 60 pour cent de femmes et de filles qui souffrent chroniquement de la faim.La Tunisie connaît aussi un triple fardeau en matière de santé nutritionnelle, avec des taux élevés d’anémie ferriprive et des taux croissants de surpoids et d’obésité chez les adultes hommes et femmes et les enfants. -
No Thumbnail AvailableBook (stand-alone)Technical book
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Book (series)FlagshipThe State of Food Security and Nutrition in the World 2023
Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum
2023This report provides an update on global progress towards the targets of ending hunger (SDG Target 2.1) and all forms of malnutrition (SDG Target 2.2) and estimates on the number of people who are unable to afford a healthy diet. Since its 2017 edition, this report has repeatedly highlighted that the intensification and interaction of conflict, climate extremes and economic slowdowns and downturns, combined with highly unaffordable nutritious foods and growing inequality, are pushing us off track to meet the SDG 2 targets. However, other important megatrends must also be factored into the analysis to fully understand the challenges and opportunities for meeting the SDG 2 targets. One such megatrend, and the focus of this year’s report, is urbanization. New evidence shows that food purchases in some countries are no longer high only among urban households but also among rural households. Consumption of highly processed foods is also increasing in peri-urban and rural areas of some countries. These changes are affecting people’s food security and nutrition in ways that differ depending on where they live across the rural–urban continuum. This timely and relevant theme is aligned with the United Nations General Assembly-endorsed New Urban Agenda, and the report provides recommendations on the policies, investments and actions needed to address the challenges of agrifood systems transformation under urbanization and to enable opportunities for ensuring access to affordable healthy diets for everyone. -
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. -
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.