tradicionalmenteinovador - Brazil Buyers & Sellers

Unproductive
>> Post-harvest losses amount to 35%, on average,
over the total production volumes in the Country and
constitute a major problem calling for a solution
One of the challenges of the vegetable sector in Brazil
is the problem of post-harvest losses. According to Juliana
Sanches, researcher for the Automation and Engineering
Center at the Agronomic Institute of Campinas (IAC), studies
point to average post-harvest losses of 35%, reaching
40% in some circumstances, while in other countries, like
the United States, these losses barely reach 10%. “The significant
amounts that are lost could supply 29.3% of the entire
Brazilian population”, she notes.
According to the researcher, at field level these wastes
amount to 10%, while at handling and transportation they
might rise to 50%. “Transportation losses vary in accordance
with the seasons of the year, and are more intense during
rainy periods”, she explains. “Roads in poor conditions, along
with high temperatures throughout the Country, speed up
the deterioration process even further”, she observes.
The list of damages does not stop there and continues
throughout the Trading and Supply Centers, responsible for
30% of the amounts that end up in the waste basket. Supermarkets
and consumers, in turn, are responsible for 10% of
the losses. “Collective meal sectors, including restaurants, industrial
dining halls, fast-food chains, hospital dining halls
and school meals account for 15% of the losses, caused by
poor handling operations caused by poorly trained employees”,
the specialist adds.
In an attempt to avoid these losses, Juliana insists that,
during the development stage of the crop, all management
cares must be complied with. The optimum harvesting point
must be respected and it varies in accordance with the cultivar,
climate and soil conditions. Regarding the leafy vegetables,
the lushly developed leaves (near senescence) should
not be harvested because of their high content of fiber, and
little pleasing taste, which is frequently characterized by a
bitter flavor and hardened leaves.
The researcher also maintains that harvesting should
predominantly be conducted during the fresh hours of the
day and as fast as possible. “It is very relevant to recall that
improper handling, pre-hygienization, inadequate transportation
to the processing unit could jeopardize the quality
and the safety of the product, triggering the growth of
the initial population of microorganisms”, she warns.
>> COMPLYING WITH THE SCRIPT
Regarding the post-harvest stage, in the words of
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