Limiting Post-Harvest Losses Through Crop Storage Solutions – Nigeria
Globally, an estimated 13% of food produced is lost after harvest, before it ever reaches a consumer. For vegetable crops in some countries, that percentage can be much higher, approaching 50% or more. Post-harvest losses decrease the food supply, contributing to hunger. They also waste the considerable resources devoted to growing the crop, reducing income for farmers and making farming less economically and environmentally sustainable.
One source of food loss is lack of adequate storage after harvest, especially for vegetables like tomatoes and onions, which spoil more quickly. In the tropical climates where we work, storing fresh vegetables can be a significant challenge.
To mark the 5th annual International Day of Awareness of Food Loss and Waste, we are proud to share a video introducing eco-friendly food storage solutions showcased by our team in Nigeria. These highly effective methods for keeping food fresh are low-cost options appropriate for use by smallholder farmers and rural families.
Two of the innovative storage techniques profiled (charcoal zero-energy cooling chamber and mud zero-energy cooling chamber) are modern technologies, while the other two (clay pots and onion barns) are traditional methods that have been used by Nigerian families for generations.
Please enjoy this video presentation by Sebastine Agada Obaje, Technical Specialist for East-West Seed Knowledge Transfer Foundation in Nigeria.
