CHAPTER VIJI. MARKETING AND PROCESSING- 
Losses attributable to the commercial marketing and processing 
of farm crops are considered here, while those that occur after 
the foods reach the kitchen are covered in Chapter XII. Marketing 
and processing losses of livestcck and poultry preducts are dis- 
cussed in Chanter X. 
Many tons of farm commodities are damaged or destroyed by diseases 
and other causes between the time they are harvested and the time 
they reach the dining table. These losses are shared by growers, 
shippers, storage and transportation companies, marketing agencies, 
processors, and ccnsumers,. in some cases entire crates or even 
carlots are lest. In cthers the damage makes it necessary to reduce 
the sale price cr spend considershle money to recondition and re-= 
pack the produce. 
Losses in Marketing Crops 
The vest available data on losses after harvest were obtained by 
analysis of 117,613 inspection certificates that were issved on 
avout 16 percent of the cars of fruits and vagetahles unloaded at 
New York City between 1939 and 19)\2. Since these certificates 
were for all cars received by a group of produce dealers cooperating 
in the survey, they covered cars that were in good or satisfactory 
eendition ss well as those with serious damage and may be considered 
representative af the rail shipments received at New York City during 
that period. These certificates showed that there was an average 
loss of about 760 czrloads of fruit and 2,300 carloads of vegetables 
each year in the New York market alone. 
Losses in nutritive value also occur curing marketing. Espectally 
subject. to loss is vitamin C. Vegetahles and fruit may lose appreé- 
ciable quantities of this vitamin if they are stored under adverss 
conditions such as at high temperatures or are bruised in handling. 
Such loss is particularly great if poor handling results in discard 
of outer portions of green-headed veretables in which nutrients are 
more concentrated than in the inner portions. 
Fruits (Table ls) 
Apples. = About 20.9 percent of the apples shipped to market are 
destrcyed during shipment, in the market, or in the home by decay 
caused largely by blue mold and buli's-eye rot, scald, and internal 
breakdowm. Decsy per car ranges from 0 to as high as 3h percent. 
These losses may be reduced by packing-house sanitation, careful 
handling and packing to aveid bruises, harvesting at optimum maturity, 
use of oli-treated fruit wraps to prevent scald, and marketing before 
there is danger of internal breakdown. 
Apricots. - Brown rot, Rhizopus rot, and grey mold cause about 
0.8 percent of this fruit to decay during shipment. Decay per car 
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