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Post-harvest losses (vegetables)
The post-harvest sector includes all points in the value chain from production in the field to the food being placed on a plate for consumption. Postharvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing.〔Mrema, C. G. and Rolle, S. R. (2002). Status of the postharvest sector and its contribution to agricultural development and economic growth. 9th JIRCAS International Symposium – Value Addition to Agricultural Product, pp. 13-20. ()〕
Losses of horticultural produce are a major problem in the post-harvest chain. They can be caused by a wide variety of factors, ranging from growing conditions to handling at retail level. Not only are losses clearly a waste of food, but they also represent a similar waste of human effort, farm inputs, livelihoods, investments and scarce resources such as water.〔World Resources Institute (1998). Disappearing Food: How Big are Postharvest Losses? () EarthTrends〕 Post-harvest losses for horticultural produce are, however, difficult to measure. In some cases everything harvested by a farmer may end up being sold to consumers. In others, losses or waste may be considerable. Occasionally, losses may be 100%, for example when there is a price collapse and it would cost the farmer more to harvest and market the produce than to plough it back into the ground. Use of average loss figures is thus often misleading. There can be losses in quality, as measured both by the price obtained and the nutritional value, as well as in quantity.
== On-farm causes of loss ==
There are numerous factors affecting post-harvest losses, from the soil in which the crop is grown to the handling of produce when it reaches the shop. Pre-harvest production practices may seriously affect post-harvest returns. Plants need a continuous supply of water for photosynthesis and transpiration. Damage can be caused by too much rain or irrigation, which can lead to decay; by too little water; and by irregular water supply, which can, for example, lead to growth cracks. Lack of plant food can affect the quality of fresh produce, causing stunted growth or discoloration of leaves, abnormal ripening and a range of other factors. Too much fertilizer can harm the development and post-harvest condition of produce. Good crop husbandry is important for reducing losses. Weeds compete with crops for nutrients and soil moisture. Decaying plant residues in the field are also a major loss factor.
〔FAO Prevention of post-harvest food losses: fruits, vegetables and root crops - a training manual () FAO Training Series 17/2, Rome, 1989〕〔Kader, A. A. (2005) (PDF). Increasing Food Availability by Reducing Postharvest Losses of Fresh Produce () UC Davis〕〔Lopez-Camelo, Andres. Manual for the preparation and sale of fruits and vegetables – from farm to market.() FAO, Rome 2004〕
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