Farmers adopt better post-harvest practices for fruits and vegetables

| April 10, 2017

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This week, our theme is post-harvest practices, and so we are re-sharing three new scripts about processing and storing fruits and vegetables.

These scripts were produced by Farm Radio International in collaboration with World Vegetable Center.

Post-harvest loss and food waste is a major problem. The UN Food and Agriculture Organization estimates that as much as one third of food rots in farmers’ fields, is spoiled in delivery, or is wasted when it is not consumed or used in other ways.

Post-harvest loss is particularly severe for fruits and vegetables because they are extremely perishable.

The first of our three  Scripts of the Week  focuses on a Zero-energy cooling chamber, a storage unit which often doubles the shelf life of post-harvest vegetables. You can find it here:

The second script is entitled:  Dried and delicious: Solar dryers help growers store fruits and vegetables longer. It covers the benefits and opportunities of using a solar dryer, and provides guidance on building and using it. Read it here:

The third script—Packed and ready to go: Good quality packaging and handling boosts income from tomato sales—is a short drama which outlines a variety of recommended practices for packaging and transporting tomatoes. Read it here: