Manual for the preparation and sale of fruits and vegetables
Subtitle: from field to market
By: by Andrés F. López Camelo.
Contributors: Food and Agriculture Organization of the United Nations.
Series: FAO agricultural services bulletin -- 151.
Publisher: Food and Agriculture Organization of the United Nations
Published: 2004
Place of publication: Rome
Language: eng
Number of pages: 159
Subjects: Food industry and trade.; Farm produce -- Marketing.; Fruit trade.; Vegetable trade.; Food crops.; Farms, Small.
Description: The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product.
Notes: "TC/M/Y4893E/1/05.04/1500"--P. [4] of cover.

Includes bibliographical references.

Also available online.
Table of contents: title: Harvest; title: Preparation for the fresh market; title: Storage; title: Hygiene and sanitation; title: The quality in fruits and vegetables; title: Selling fruits and vegetables; title: Appendix: SENASA Resolution 510/02.