Causes and Minimization of Post-Harvest Losses
Details
INTRODUCTION
Foods are very prone to loss and waste. Such loss and waste does not only lead to reduced farmers’ incomes and increase consumers’ expenses but also present many negative economic and environmental challenges. While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations before they can be consumed. Reducing food losses and waste is a proven way of ensuring food security. This training course is designed to shed light on causes of postharvest losses and strategies that can reduce such losses.
DURATION
5 Days
Outline
COURSE OUTLINE
Module 1:
Basic concepts
- Food waste
- Food loss
- Food waste and loss
- Food quality loss or waste
- Physical loss
- Economic loss
Module 2:
Causes of post-harvest losses
- Primary Causes
- Secondary Causes
Module 3:
Methods of post-harvest loss and waste minimization
- Drying techniques
- Packaging and protective storage
- Refrigeration and cooling
- Use of chemicals
- Biological controls
- Canning
- Irradiation
- Freezing
- Pasteurization
- Sterile filtration
Module 4:
Field trip
Module 5:
Implications of reducing food loss and waste
- Food availability
- Food safety and security and livelihoods
- Food prices
Schedules
Weekdays | 09:00 AM — 05:00 PM |
Weekdays | 09:00 AM — 05:00 PM |
No. of Days: | 5 |
Total Hours: | 8 |
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