With an expanding middle class and increased income per capita, the
demand for food is shifting from quantity to quality. The demand for
fresh, safe food is increasing worldwide. Maintaining food freshness and
safety adds value and reduces food losses. Efficient FVCs also
contribute to increasing the income of each actor.
As most agricultural products are perishable, their quality starts
deteriorating immediately after harvest due to respiration, water loss,
and insect pests and diseases. About 30% of the total food produced is
lost due to poor postharvest infrastructure including storage and
transport in developing countries. Therefore, maintaining quality
throughout storage and transportation is critical to deliver fresh,
healthy food to retail markets and consumers.
Modern food storage and transport technologies can help maintain
quality throughout FVCs and reduce postharvest food losses. This course
will enhance the understanding of key FVC stakeholders of technologies
and modern practices for the preservation of agrifood product quality
during storage and transportation, thereby increasing the productivity
and competitiveness of Asian FVCs.
This course is being organized to train a critical mass of
individuals in APO member countries in acquiring and applying basic
knowledge of modern food storage and transport technologies. It will
introduce characteristics of fresh produce, important environmental
factors affecting produce quality, optimum storage conditions,
harvesting and precooling of produce, packaging of produce,
transportation of produce, and marketing of fresh produce.
The Asian Productivity Organization developed this course with the
support of Dr. Takeo Shiina, Professor, Graduate School of Horticulture,
Chiba University, Japan.