Low cost interventions in value chains can reduce postharvest waste of fruits and vegetables

People know that fruit and vegetables are good for them. Despite this, most people usually eat far less than the recommended five servings per day. The reasons for this may be cultural, price based, or simply that quality produce is not available. In many cases, high prices are a major barrier. This is frequently due not to lack of production, but to difficulties in getting fruit and vegetables from paddock to plate. In southeast Asia, it is estimated that 30 to 60% of fruit and vegetables grown are wasted. Long and complex value chains, lack of refrigeration and poor handling practices all increase losses. However, relatively simple interventions can have significant benefits. Here we present three case studies based on work in the Philippines, focussed on bitter melon, eggplant and mangoes. Interventions included modification of production practices (growing under a protective shelter), harvesting and packing method (avoiding bruising) and ripening technique (reduced time and/or gas concentration). All tested interventions increased saleable life. It is concluded that low-cost interventions can increase both availability and quality of fruit and vegetables, thereby facilitating increased consumption.