Reducing food loss and valorizing fruits and residues to boost avocado industry sustainability and profitability
No hay miniatura disponible
Fecha
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
FAO ;
Resumen
Descripción
Avocados, like other tropical fruits, are susceptible to food loss and waste due to their high moisture content and perishable nature. Factors including climate change, inadequate infrastructure and handling during harvesting, packaging and transportation increase the risk of food loss, impacting fruit supply and quality. Embracing strategies to reduce losses and maximize the use of non-marketable and damaged avocado fruit and residues is a win-win for businesses and global sustainability objectives including food security and climate action. By reducing losses, producers and businesses can also increase their competitiveness and resilience and enhance their reputation with markets and customers. This technical brief presents practical ideas on how stakeholders operating in avocado value chains can minimize food loss and valorize residues. The Sustainable Tropical Fruits series highlights important developments, technical information and good practices related to resilient, sustainable and inclusive tropical fruit value chains. For more information or to suggest future topics, please contact Responsible-Fruits@fao.org.