Precooling of fresh produce
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This technical brief contributes to FAO’s Programme Priority Area "Better Nutrition", and focuses on reducing food loss and waste.The publication provides technical guidance on pre-cooling methods that can be used to cool fresh produce to optimal temperatures after harvest and before transportation. These methods help maintain quality, extend shelf life, and ultimately contribute to reducing food loss and waste.The brief is designed as a learning and reference resource for FAO projects and users of the Technical Platform on the Measurement and Reduction of Food Loss and Waste (TPFLW), expanding the range of technical resources available on the Platform.