Mlolongo mkavu
Katika nchi za kitropiki, takriban theluthi moja ya jumla ya chakula kinachozalishwa hupotea kabla ya kumfikia mlaji, juhudi zinazozuia kuongeza uzalishaji wa kilimo, kuboresha usalama wa chakula na kupunguza utapiamlo wa watoto na udumavu. Kiasi kikubwa cha unyevu wa bidhaa wakati wa mavuno na hali ya kuhifadhi unyevu huwezesha ukuaji wa kuvu ambao hutoa sumu kama vile sumu kuvu, ambayo husababisha saratani ya ini na imehusishwa na udumavu wa watoto. Zaidi ya watu bilioni 4.5 wanakabiliwa na sumu kuvu katika lishe yao.
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In the humid tropics, approximately one-third of total food produced is lost before reaching the consumer, thwarting efforts to increase agricultural productivity, improve food security and reduce childhood malnutrition and stunting. High commodity moisture contents at harvest and damp storage...
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Properly drying paddy rice can avoid huge losses. When your rice is not dried properly, you can lose crop to mold, pests, and other issues. Paddy drying is difficult, especially during rainy and cloudy days. This is why it is best to use a dryer for your crop. The BAU-STR is an efficient batch...
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New, low-cost indicator of food dryness: DryCard In developing countries, mold growth on dried foods can result in postharvest losses for farmers and unsafe foods for consumers. Food will not mold if it is properly dried, but smallholder farmers do not have access to a cost-effective way of...
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Seed storage can be a major problem because the majority of the world’s poor countries are located in the tropics, where the combination of high temperature and high relative humidity causes rapid deterioration of seed quality. In South Asia, seeds harvested before or during the monsoon season...
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Abstract, Technoserve, 2018 August Large swathes of central India remain thickly forested, especially in the states of Chhattisgarh and Jharkhand. Living in small hamlets, the Adivasis – the indigenous people of the region – are mostly marginal farmers, depending on rain-fed agriculture for one...
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Abstract, Trends in Food Science & Technology, 2018 Even as increasing populations put pressure on food supplies, about one-third of the total food produced for human consumption is wasted, with the majority of loss in developing countries occurring between harvest and the consumer....
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Abstract, Plant Production Science, 2019 January Mechanised rice production has started to take place in response to rural labour shortage and increased labour cost in Khammouan province in central Laos where subsistence rice production is being replaced with commercial agriculture. This paper...
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Abstract, Progressive Agriculture, 2016 A study was conducted to investigate marketing channel and value chain of two commercially important marine fish species in Cox’s Bazar area, Bangladesh, namely, Bombay duck Harpodon nehereus and Ribbon fish, Trichiurus haumela. Three types of markets were...
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For many of the most vulnerable peoples of the South and Southeast Asia region, dried fish is of vital nutritional, economic, social, and cultural importance. Despite this, the diverse and complex economy that produces and distributes dried fish, and the threats to it, are all but invisible in...
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Clean Works Centersare self-sustaining, remotely operated, “off-the grid” facilities. The Centers enable new methods for “in-the-field” post-harvest food processing, packing and storage. With the adoption of new innovations designed to extend shelf life, perishable and staple foods are of higher...
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Providing smallholder farmers access to high-quality seeds of improved varieties of horticultural crops is fundamental to increasing productivity and incomes. In humid tropical regions, traditional seed production and storage methods without temperature and moisture control result in rapid...
- Even as increasing populations put pressure on food supplies, about one-third of the total food produced for human consumption is wasted, with the majority of loss in developing countries occurring between harvest and the consumer. Controlling product dryness is the most critical factor for...
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There are two main reasons for drying food: to prevent (or inhibit) the growth and activity of micro-organisms and hence preserve the food to reduce the weight and bulk of food for cheaper transport and storage. This technical brief describes some of the requirements for proper drying and...
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Globally, drying is the most widely used method for preserving foods for use in the home or for sale. When drying foods such as fruits, vegetables, spices, herbs and nuts value is added by dryingand in such cases an investment in improved drying technologies may be economically viable. This...