A Basis for the Reconsideration of Wastes and Losses in Food Marketing
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Many studies have been made of wastes and losses in the marketing of food and of the
possibility of their reduction. Some have focused on technological aspects, others on the
failure to satisfy consumer needs. This paper uses a fresh approach by stressing the economic
aspects of the problem the costs in basic production resources and alternative
costs in marketing resources involved in reducing wastes and losses.