Good practice for managing quality and reducing losses of fruits and vegetables from harvest to the market
| dc.creator | Rosa Rolle | |
| dc.date | 2023-04-27T11:17:58Z | |
| dc.date | 2023-04-27T11:17:58Z | |
| dc.date | 2017 | |
| dc.date | 2019-08-27T10:35:35.0000000Z | |
| dc.date.accessioned | 2026-06-27T20:42:58Z | |
| dc.description | One-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. To provide practical guidance on applying the principles of appropriate fresh fruit and vegetables post-harvest management, to maintain and optimize product quality, assure its safety and secure an efficient chain. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/i7516ne | |
| dc.identifier | http://www.fao.org/3/i7516ne/i7516ne.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/202335 | |
| dc.language | Nepali | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Good practice for managing quality and reducing losses of fruits and vegetables from harvest to the market | |
| dc.title | Good practice for managing quality and reducing losses of fruits and vegetables from harvest to the market | |
| dc.type | Poster, banner |