Food loss plus waste have numerous bad economic and ecological impacts. Economically, they represent a squandered financial investment which may minimize farmers' incomes as well as improve consumers' expenses. Environmentally, waste and food loss inflict a multitude of impacts, which includes unnecessary greenhouse gas emissions and also inefficiently used land and water, which is able to result in diminished natural ecosystems and also the services they offer.

While the variety of food insecure public remains unacceptably high, substantial levels of foods are lost because of infestations and spoilage on the voyage to consumers. Nevertheless, among the main methods of strengthening food protection is by decreasing these losses. It's of high value in the energy to fight hunger, raise revenue and better livelihoods and food security. This workshop was created to shed lighting on postharvest losses as well as tactics to reduce them.

WHO CAN ATTEND?

This program is designed for different actors within the Agriculture Extension (Agricultural extension officers, senior farming policy and officials makers) working with towns, funding agencies, in governments, Non-Government organizations and research organizations among others for Agriculture assistance activities along with other development programs.

COURSE OBJECTIVES

• Understand different ideas in relation to meals losses as well as control.

• Understand the benefits of receptive harvest, packing, transportation and storage to offering quality product.

• Understand just how food safety practices start in the area and have through harvest & post harvest handling.

COURSETOPICS

• Basic concepts
  • Economic loss
  • Food loss
  • Food quality loss or waste
  • Food waste
  • Food waste and loss
  • Physical loss
• Causes of post-harvest losses
  • Primary Causes
  • Secondary Causes
• Methods of minimizing  post-harvest loss and wastage
  • Biological controls
  • Canning
  • Drying techniques
  • Freezing
  • Irradiation
  • Packaging and protective storage
  • Pasteurization
  • Refrigeration and cooling
  • Sterile filtration
  • Use of chemicals
• Implications of reducing food loss and waste on
  • Food availability
  • Food prices
  • Food safety and security