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Food Loss and Waste in Developing Countries

Updated: Jun 12, 2018

According to the Food and Agricultural Association for the United Nations, more than 800 million people go hungry, while one-third of food produced for human consumption is discarded or lost uneaten. In developing countries, a majority of food waste occurs during the production, handling, storage, and processing stages from farm to fork. Farmers initially incur large quantitative and qualitative losses during production due to premature harvests, spills, attacks by insects, and careless handling. From the harvest onward, inadequate storage conditions result in staggering food losses, caused by moulds, insects, rodents and pests. High temperature and relative humidity favor the development of post-harvest decay organisms with many serious fungi and diseases causing extensive break down of a commodity, sometimes spoiling the entire package. Most losses in food value during handling and storage can be prevented by maintaining fruits and vegetables at optimal temperatures, relative humidity levels and environmental conditions. Once horticultural crops arrive at the processing facilities, they incur additional degradation due to inadequate facilities and lack of appropriate processing technologies. In developing countries, more than 40% of food losses occur at the post-harvest and processing levels.


Amaizz products provide solutions that reduce post-harvest losses caused by spoilage and degradation by 50% throughout the handling, storage and processing stages of food production.

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