Chapter 2 - Postharvest Losses and Waste

Abstract

Fresh horticultural commodities are important food items, as they provide the consumer with many and diverse dietary components such as carbohydrates, vitamins and minerals, and hundreds of phytochemicals of great importance for health and nutrition. However, great quantities are lost and wasted, which not only translates to losses of food and nutrition, but also of natural resources used to produce and handle these commodities, such as land, water, chemicals, energy and labor, among others. In addition the losses and waste of these commodities contribute significantly to generated environmental problems, including the production of greenhouse gases. Postharvest losses and waste (PHLW) of perishable horticultural commodities are high all over the world, but especially in developing countries. PHLW are estimated at up to 60% depending on the commodity, the season, and the production region. Minimizing PHLW can be an effective way to increase food availability in the food system, likely resulting in reduced food insecurity, better nutrition, improved grower and handler's income, and reduced wasting of several resources such as land, water, chemicals, energy, etc. For the reduction of PHLW, it is necessary to optimize the operations along the value chain of these commodities, in addition to better cooperation and effective communication among all the research, extension, and industry personnel involved. In particular, postharvest horticulturists need to coordinate their efforts with those of production horticulturists, agricultural marketing economists, engineers, food technologists, and others who may be involved in various aspects of the production, processing, and marketing systems, as well as those who plan infrastructure development in rural and urban areas. This chapter will review the magnitude of the PHLW for horticultural food commodities, the significance of these losses and waste, and the different dimensions of the causes that explain their persistent high rates, as well as suggest means to reduce them.