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The causes of food losses and waste in low-income countries are mainly connected to financial, managerial and technical limitations in harvesting techniques, storage and cooling facilities in difficult climatic conditions, infrastructure, packaging and marketing systems. Given that many smallholder farmers in developing countries live on the margins of food insecurity, a reduction in food losses could have an immediate and significant impact on their livelihoods.

The food supply chains in developing countries need to be strengthened by, inter alia, encouraging small farmers to organize and to diversify and upscale their production and marketing. Investments in infrastructure, transportation, food industries and packaging industries are also required. Both the public and private sectors have a role to play in achieving this.

-- FAO, Save Food!, 2011

 

Click here to access the Forum on Food Processing and Preservation


  1. 2001-01-01 Often the biggest challenge faced by a tropical farmer is not in the production of a crop but rather in the preservation of the crop. Farmers may want to preserve a crop for future consumption or for sale at a time when the market will offer a higher price. Using a solar dehydrator is a simple,...
  2. 2017-11-29 Growing, harvesting, preserving and marketing food that benefits from chilling or freezing is no easy process. Middlemen, lack of education, poor technology transfer, difficult or non-existent agriculture credit, unclear market linkages, tradition, volume and production inconsistencies, lack of...
  3. An international journal of small-scale food processing and food supply management ISSN 2046-1887 (Print) 2046-1879 (Online) Food Chainis an international journal for all those involved in developing the supply of high-quality foods from ‘farm gate to plate’ and those who use food...
  4. 2014-01-20 Animal products are vital to the diets and livelihoods of people across Sub-Saharan Africa. However, they are frequently traded in local, unregulated markets and this can pose significant risks to health. Usefully illustrated with 25 case studies of the meat, milk, egg and fish food sectors drawn...
  5. 2015-12-22 Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food...
  6. 2017-03-21 This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...
  7. AccessAgriculture Training Video In this video we learn the important steps needed to produce good quality yoghurt, whether for home consumption or for sale. Ateso Chichewa English French Kalenjin Kikuyu Kiswahili Luo Samburu Sena Tumbuka Yao
  8. 1993-11-01 Amazon.com Description This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
  9. 1994-12-01 Amazon.com Description Focuses on the processing of four cereals - maize (or corn), rice, sorghum, and wheat. A useful guide for those intending to set up a cereal-processing enterprise. Topics include harvesting, threshing, storage, milling, hulling, baking and fermenting.
  10. Rating: 3.0 - 1 Vote
    2000-06-20 Instructions for making onion powder. This processing would be for long-term storage and for the economic advantage of selling the processed onions at a greater price when fresh onions are no longer available.
  11. 1993-09-01 Offers guidance on the selection of appropriate equipment for small businesses, with case studies and technical information about each type of machine. For field workers training for food processing projects, and their trainers, and the non-specialist.
  12. AccessAgriculture Training Video Although rice is highly nutritious, a lot of the quality is lost during processing. This results in poor-quality rice on the market, so consumers turn to imported rice. In this video you can learn about parboiling, a way to improve the quality of rice by treating...
  13. POSTHARVEST FOOD LOSS OR FOOD WASTE? Recently issues of global food losses and food waste have been making the news, with estimates of 30 to 40% of all the food produced on earth going to waste before it can be consumed. Global food losses and waste (sometimes referred to as FLW) vary widely...
  14. Nutrient contents in foods can vary significantly because: of environmental, genetic and processing influences such as feed, soil, climate, genetic resources (varieties/cultivars, breeds), storage conditions, processing, fortification and market share; each country has its own consumption pattern...
  15. Rating: 4.0 - 1 Vote
    2015-11-17 Peanut Butter! Hot sauce! Dried fruit! Goat jerky!? Adding value to agricultural products by preserving, processing, and/or packaging them can be very tempting when one considers only the selling price. This workshop will engage participants to consider how adding value can also add risk. Sharpen...
  16. 2012-04-11 Shea butter is an ivory colored or yellowish fat that is extracted from nuts of the shea tree (Vitellaria paradoxa), which is found in West Africa. Shea butter is used in cosmetics including moisturizer as well as foods such as chocolate. Additionally, it has been used in medicinal ointments....
  17. 1993-12-01 Amazon.com Description Offers the non-specialist an insight into the ranges of methods and equipment available for preserving products, increasing the quality and range of foodstuffs and indicating where the hazards are when setting up a small food processing concern.
  18. 2003-04-29 A Directory of Equipment and Methods This guide provides development workers and small-scale entrepreneurs with the basic information and advice that they need to set up a small-scale food processing enterprise. Part one considers the food processes that are suitable for different crops including...
  19. 2017-11-14 Growing, harvesting, preserving and marketing food that benefits from chilling or freezing is no easy process. Middlemen, lack of education, poor technology transfer, difficult or non-existent agriculture credit, unclear market linkages, tradition, volume and production inconsistencies, lack of...

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