Huge amount of food lost through spoilage

4 Feb 2014


Forty percent of all foods produced in the less developed countries spoil every day before they reach the consumers. This is a little less than half of all available foods in those countries, ampoule and it also has consequences for the scarce local resources, cialis sale such as land, water and energy.

These serious losses exacerbate food supplies particularly in areas where they are scarce to begin with, and unnecessarily increase water and energy requirements. This is true in particular for meat, since meat production uses up many times more of the afore-mentioned resources than fruits and vegetables. For example, the production of a 250-gram steak requires seven square metres of arable land.

?FAO?s role and that of other public sector is vital but the solutions have to come from the private sector, which is the driving force from consumers, retail and small holders,? explained Daniel Gustafson, FAO Deputy Director-General.

The fact that one of eight people in the world is starving3, dramatically illustrates the high loss rates when it comes to food stuffs. The main reason for the fact that so much food is spoiled especially in developing countries is connected to insufficient harvest, transportation and storage methods or capacities. There is a serious need for methods and
technologies for infrastructure optimisation in the affected regions, as well as for the use of suitable transportation and packaging options.

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