Traditional post-harvest technology of perishable tropical staples
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This Bulletin reviews the limited amount of information that has been recorded relating to the post-harvest technologies of the perishable (non-grain) staple foods that have been developed in the traditional societies of the developing countries of the tropics. These foods are derived primarily from the tropical root crops; cassava, yam, sweet potato and the various aroids; from fruit such as banana and breadfruit; and from the starch reserves laid down by various monocarpic plants (mainly palms such as sago). The production of this document was originally conceived in a series of informal discussions, initially between Dr. Nay Htun of the United Nations Environmental Programme (UNEP) and one of the present authors (Dr. D.G. Coursey), and gained further justification from one of the conclusions reached at the FAO/UNEP Expert Consultation on "Post-Harvest Losses in Perishable Foods of Plant Origin" (Rome, 1980), which stated: "Traditional effective methods for preventing and reducin g post-harvest losses need to be identified and exploited; this includes maintenance of continuous supply, storage for restricted periods, and transformation to durable products. Some valuable traditional technologies for food preservation are in danger of becoming lost because they are being superseded by more sophisticated methods of doubtful! long-term value. Modern and technology intensive methods should be applied appropriately according to prevailing conditions including cultural factors. Efficient and proper management of such technologies is as important as the types of equipment and facilities selected".