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Food loss prevention in perishable crops


Table of Contents


based on an expert consultation jointly organized by the food and agriculture organization of the united nations and the united nations environment programme

FAO AGRICULTURAL SERVICES BULLETIN No.43

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome 1981

First printing 1981
Second printing 1983

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations and of the United Nations Environment Programme concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M - 15
ISBN 92-5-101028-5

Copyright

Permission to make digital or hard copies of part or all of this work for personal or classroom use is hereby granted without fee and without a formal request provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and full citation on the first page. Copyright for components of this work owned by others than FAO must be honoured. To copy otherwise, to republish, to post on servers, or to redistribute to lists, requires prior specific permission and/or fee.

Request permission to publish from:

The Chief Editor,
FAO, Viale delle Terme di Caracalla,
00100 Rome, Italy,
e-mail:
copyright@fao.org

FAO and UNEP 1981


Contents


Foreword

Summary

Recommendations

I. Rationale and directions for reducing food losses in perishable crops

List of participants

II. Post-harvest losses in perishable crops

1. Introduction

1.1 The problem
1.2 Importance of perishable crops
1.3 Definition of terms
1.4 Causes of losses
1.5 Sites of losses
1.6 Magnitude of losses
1.7 Loss assessment
1.8 Effects of the environment on food losses
1.9 Environmental considerations

2. Factors related to the post-harvest system

2.1 Technologies
2.2 Pests
2.3 Marketing and distribution
2.4 Socio-economic aspects
2.5 Future developments for horticultural products

3. Roots and tuber crops

3.1 The root/tuber crop resource
3.2 The major root/tuber crops

4. Fruits and vegetables

4.1 General considerations
4.2 Individual fruits and vegetables
4.3 Institutional aspects

Appendix

Literature references