No quality improvement is possible unless the farmer, the vegetable vendor and the consumer are educated to the advantages each may reap from improving quality. Improved quality secures favourable income to farmers: reduces vendors' losses due to damage and improves shelf-life of produce and to consumer it means a higher return for money spent on the purchase of good produce.
Detalles de publicación
- Publicado: 1976
- Editor: FAO-Food & Agric. Org
- Dewey Decimal: 635.
- Librería ECHO: 635. QAT