Vertical coordination and post‐harvest losses: Implications on food loss

India is the respectable producer of most of the food grains in the world despite such a large production we are the 102nd rank in global hunger index 2019 and one of the most starving nations of the world. For a country like India production is not a problem anymore but the food available for human consumption is the problem as there is a huge amount of food loss in the marketing chain [1,2,3]. India losses a large amount of its production in post-harvest activities due to under established supply chains and poor infrastructure. So, this paper studies the effect of post-harvest losses on the cost of food production in the long-terms both empirically (Simple regression analysis) and theoretically (law of Scarcity by Lionel Robbins) from 1997 to 2017 and unravels that they are positively correlated i.e., post-harvest losses are one of major determining factor for actual price hike in the cost of cultivation of major agriculture commodities in India.

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Decreasing Post-Harvest Food Loss in the Third World

Journal of International Food & Agribusiness Marketing ◽

10.1300/j047v02n02_02 ◽

1990 ◽

Vol 2 (2) ◽

pp. 7-21

Author(s):

Thomas V. Greer

Keyword(s):

Third World ◽

Food Loss ◽

Post Harvest ◽

The Third ◽

The Third World

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Recent Innovations in Post-Harvest Preservation and Protection of Agricultural Products

Agriculture ◽

10.3390/agriculture11121275 ◽

2021 ◽

Vol 11 (12) ◽

pp. 1275

Author(s):

Dirk E. Maier ◽

Hory Chikez

Keyword(s):

Climate Change ◽

Agricultural Products ◽

Limited Resources ◽

Food Loss ◽

Post Harvest ◽

Global Problem

Food loss and waste is a global problem that negatively impacts the bottom lines of producers and agri-businesses, wastes limited resources, and contributes to climate change [...]

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Food Loss and Waste in India: The Knowns and The Unknowns

10.46830/wriwp.20.00106 ◽

2021 ◽

Author(s):

Monika Agarwal ◽

Sushant Agarwal ◽

Subia Ahmad ◽

Ruchika Singh ◽

K.M. Jayahari

Keyword(s):

Water Resources ◽

Food Availability ◽

Economic Value ◽

Food Loss ◽

Post Harvest

The estimated economic value of post-harvest losses in India was INR 926.51 billion (USD 15.19 billion) in 2014. While this is an underestimation of overall food loss and waste in India, India ranks only 94th out of 107 countries on the 2020 Global Hunger Index. Any amount of food loss and waste is a wasted opportunity to increase food availability, improve income, easing pressure on land and water resources, and reducing GHGs.

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Systems Engineering Approach to Food Loss Reduction in Norwegian Farmed Salmon Post-Harvest Processing

Systems ◽

10.3390/systems8010004 ◽

2020 ◽

Vol 8 (1) ◽

pp. 4 ◽

Cited By ~ 1

Author(s):

Mohd Abualtaher ◽

Eirin Skjøndal Bar

Keyword(s):

Systems Engineering ◽

Processing System ◽

Human Consumption ◽

Loss Reduction ◽

Design Quality ◽

Food Loss ◽

Post Harvest ◽

Farmed Salmon ◽

Global Challenge ◽

Behavioral Dynamics

The United Nations 2030 Agenda for Sustainable Development set the target of halving per capita global food waste and reducing food losses, including post-harvest losses. Food loss is a significant global challenge rising from the decrease in food quantities available for human consumption because of decisions and actions taken by food manufacturers and suppliers before it even reaches the retail market. Food loss within the Norwegian farmed salmon post-harvest processing system could be reduced by making change in the system’s behavior. This study, by following systems engineering principles, aimed to develop insight into the salmon post-harvest processing system’s behavioral dynamics causing current food loss and to consider conceptual keys to solutions. This study tied the food loss problem to systemic behavior of byproducts downgrading to non-food uses as the major cause. The decisions made on the materials flow are based on product design, quality control, and environmental solutions. Making a decision to conserve byproduct materials by prioritizing keeping them within the human food chain requires supportive data on their true potential as a food source. The system’s information pool that decision makers rely on can be fortified with the system’s engineering multidisciplinary outcomes that will enable the necessary paradigm shift to achieve the quested food loss reduction.

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Climate variability and post-harvest food loss abatement technologies: evidence from rural Tanzania

Studies in Agricultural Economics ◽

10.7896/j.1822 ◽

2019 ◽

Vol 121 (1) ◽

pp. 30-40

Author(s):

S. Wagura Ndiritu ◽

Remidius Denis Ruhinduka

Keyword(s):

Climate Variability ◽

Food Loss ◽

Post Harvest ◽

Rural Tanzania

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The Implications of Post-Harvest Storage Time and Temperature on the Phytochemical Composition and Quality of Japanese-Styled Green Tea Grown in Australia: A Food Loss and Waste Recovery Opportunity

Beverages ◽

10.3390/beverages7020025 ◽

2021 ◽

Vol 7 (2) ◽

pp. 25

Author(s):

James Krahe ◽

Michelle A. Krahe ◽

Nenad Naumovski

Keyword(s):

Green Tea ◽

Raw Material ◽

Potential Health ◽

Food Loss ◽

Post Harvest ◽

Tea Quality ◽

Visual Characteristics ◽

Processing And Storage ◽

And Storage

The increases in consumer awareness of the potential health benefits of green tea have driven global demand for green tea products. This study investigated the effect of post-harvest processing and storage of Japanese-styled green tea (Camellia sinensis var. sinensis) grown in NSW, Australia. Harvested material underwent a processing delay of 6, 12, 18 or 24 h at temperatures of 0, 5 and 25 °C. Targeted green tea constituents: theanine, caffeine and catechins were determined using HPLC with UV detection. Product quality and commercial value were determined using the Quality Index (QI) Tool. Reductions in constituent levels were evident within all storage delays, with nominal quality preservation achieved by reducing the temperature. The green tea material stored at 25 °C for 24 h created the most commercially valued product, despite it having visual characteristics more akin to a semi-fermented tea. These visual characteristics are traditionally considered markers of green tea damage and are discarded; however, QI-Tool scoring suggests that this raw material presents as a commercially favourable source of food loss and waste (FLW). The findings of this study extend our understanding of post-harvest processing delays and storage on green tea quality and suggest the viability of a commercially valuable semi-fermented produced from FLW.

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