OPPORTUNITIES AND PROPOSED INITIATIVES 

 1. Reducing Food Losses (Harvest and Postharvest) 



The maximum benefits of food production can only be 

 realized by preventing as much as possible any losses 

 between production and ultimate consumption. Food 

 losses can take the form of decreases in quantity or 

 quality, both of which diminish nutrition. Food 

 products are prone to biodeterioration, chemical 

 degradation, and attack from insects, birds, rodents, 

 mold, and other microorganisms. To enhance the 

 storability of foods or to convert raw foods into forms 

 more suitable for human consumption, food usually 

 undergoes conversion or processing. Often these 

 conversion processes are inefficient and further losses 

 are incurred. 



A resolution of the Seventh Special Session of the 

 United Nations General Assembly (1975) states that 

 "...the further reduction of postharvest food losses in 

 developing countries should be undertaken as a matter 

 of priority, with view to reaching at least 50 percent 

 reduction by 1985." Estimates of food losses from 

 harvest to consumption range upward from 10 percent for 

 grains and legumes and 20 percent for perishables, but 

 exact figures on the different types of food losses in 

 various countries are difficult to obtain. Whatever 

 they are, their reduction would increase food supplies, 

 with the virtue of not seriously disturbing the life- 

 style of the people concerned. Such measures do not 

 alter methods of producing food, nor do they require 

 introducing unfamiliar types of food. 



All societies use some method of food preservation. 

 Many of the basic principles required to preserve food 

 have been established and are immediately available 

 through properly trained food technologists. However, 

 there is a need for further research and development on 

 low-cost preservation systems suitable for rural areas 

 in the tropics. 



Postharvest food losses may result from many causes 

 other than those related to preservation. For example: 



— Harvest may not take place at the proper stage of 

 development. If immature, the product may lack 

 palatability or nutritive value, or both. If too 

 mature, excessive spoilage will occur, resulting in 

 large harvest losses. 



Inadequate equipment may fail to harvest the crop 

 efficiently, with excessive field waste. 



— Excessive moisture may lead to mold growth and the 

 development of other microorganisms, while 

 excessive dryness may result in shattering, 

 breakage, etc. Postharvest losses are usually much 



116 



