Food losses refer to the decrease in edible food mass throughout the part of the supply chain that specifically leads to edible food for human consumption. The aim of this research is to find and analyze data on food waste and loss as it goes through different stages of the food supply chain, starting from harvesting and ending with consumption. The commodity groups covered are: “Cereals”, “Roots & Tubers”, “Fruit & Vegetables”, “Meat”, “Fish & Seafood” and “Milk”. Four agro-food value chains have been selected to analyze the critical loss points based on the economic importance for the country in terms of employment generation, contribution to food security, impact on smallholders or share in agricultural production of the region. The selected value chains are wheat, potato, tomatoes, and milk. The study focuses on the assessment of food waste and loss during harvesting, post-harvest handling and storage, processing, distribution, and consumption of the selected products. The research is aimed at providing recommendations for the loss minimization across the supply chain.

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