Management Losses and Value Addition.pptx

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1. Management of Food Losses and Value Addition

2. Postharvest loss Postharvest loss can be defined as the degradation in both quantity and quality of a food production from harvest to consumption. Quality losses include those that affect the nutrient/caloric composition, the acceptability, and the edibility of a given product. Quantity losses refer to those that result in the loss of the amount of a product. Loss of quantity is more common in developing countries. Farmers and food sellers have been concerned about losses since agriculture began. Yet the problem of how much food is lost after harvest to processing, spoilage, insects and rodents, or to other factors takes on greater importance as world food demand grows. Cutting postharvest losses could, presumably, add a sizable quantity to the global food supply, thus reducing the need to intensify production in the future .

3. Food Losses and Food Waste Food losses refer to the decrease in edible food mass (dry matter) or nutritional value (quality) of food that was originally intended for human consumption. Food losses take place at production, postharvest and processing stages in the food supply chain Causes of Food losses are mainly due to poor infrastructure and logistics, lack of technology, insufficient skills, knowledge and management capacity of supply chain actors, and lack of markets. Food waste refers to food appropriate for human consumption but it is discarded intentionally, whether or not after it is kept beyond its expiry date or left to spoil. Food waste occurs at the food chain (retail and final consumption) and relates to retailers‟ and consumers‟ behaviour .

4. Food supply chain and examples of food waste

5. Comparison between properties of non-perishable

6. Value Addition to Save Food Loss Storage is the art of keeping the quality of agricultural materials and preventing them from deterioration for specific period of time, beyond their normal shelf life. Different crops are harvested and stored by various means depending on the end utilization. Storage is essential for the following reasons : Perishable nature of agric. & bio-materials. Provision of food materials all year round Provision for large scale processing Preservation of nutritional quality Price control and regulation Optimization of farmers‟ gain / financial empowerment of farmers Opportunity for export market, etc.

7. Value Addition at Various Stages of Supply Chain