1、Reducing food loss and valorizing fruits and residues to boost pineapple industry sustainability and profitabilityThis brief was prepared by FAOs Responsible Fruits Project with input from the ReValueD project of the University of Passau.Improve business success by reducing loss and valorizing by-pr

2、oducts Fruits and vegetables are essential for healthy and nutritious diets.However,they are susceptible to food loss and waste1 due to their high moisture content and perishable nature.Tropical fruits can be particularly sensitive to food loss as they are grown in warm and humid climates,have a sho

3、rt shelf-life and need careful handling after harvesting.Changing weather conditions brought about by climate change also increases the likelihood of pre-and post-harvest losses.High temperatures and increased humidity contribute to an increase in pest and diseases,can cause uneven flowering and rip

4、ening,and affect fruit size and shape,while high winds,rain and hailstorms damage fruit and its skin.All these factors reduce the supply of fruit that meets the quality demanded by the market.Global value chains that lack the necessary infrastructure and technology to maintain fruit quality contribu

5、te to an increased risk of loss.Pineapple production,post-harvest handling and processing also generate by-products2 including from stubble,crowns,peels and cores,and food loss that results from damaged fruits.Pineapple by-products can be used in the pharmaceutical and fiber industries.Despite the p

6、otential of by-products and damaged fruit,they are often discarded in landfills or burned.These practices lead to the release of methane and CO2,contributing to environmental degradation,climate change and health hazards for humans.They also negatively impact local biodiversity and pollute water and