Prevention of Post-Harvest Food Losses: Fruits, Vegetables and Root Crops: A Training Manual

Contents: Foreword. Preface. 1. Introduction. 2. Nutrition and fresh produce. 3. Pre-harvest factors in produce marketing. 4. Perishability and produce losses. 5. Harvesting and field handling. 6. Packaging of fruit, vegetables and root crops. 7. Packing houses and equipment. 8. Transport. 9. Post-harvest treatments. 10. Storage. 11. Preservation methods for fruit, vegetables and root crops. 12. Marketing systems. 13. Marketing strategies. 14. Strategies for improvement in marketing. Appendices. References.

"This manual, presents material from a wide variety of disciplines associated with the prevention of food losses and development of marketing operations, particularly those in fruit, vegetables and root and tubers. It is directed to field staff, project supervisors, teachers at agricultural schools and at training institutions, and extension personnel connected with the handling and marketing of those commodities. This manual should serve as a reference work on the prevention of postharvest food losses. For specific training purposes, the manual takes up a number of crops and techniques from which the trainer can select according to local conditions. Trainers are encouraged to supplement the material by practical work and by detailed worksheets or handouts covering special topics of local interest."