Post-harvest losses—from spoilage, pests, poor handling, and lack of buyers—reduce the income and food available to farmers and the wider economy. Addressing them is essential for food security and profitable agriculture.
Where losses occur
Losses can happen at harvest (damage, timing), during drying and storage (moisture, insects, mould), and in transport and marketing. Perishables such as vegetables and fruits are especially vulnerable when cold chain and markets are weak.
Better storage and handling
Improved storage (e.g. hermetic bags, silos, cool stores where feasible) and careful handling can significantly cut losses. Training and access to appropriate technologies help farmers and aggregators preserve quality.
Markets and off-taking
When farmers have a guaranteed buyer and a clear place to deliver, they can harvest and sell in a more coordinated way, reducing the time produce sits unsold. Reliable off-taking is therefore a direct lever to reduce post-harvest loss and improve returns.