Minimizing Post-Harvest Potato Losses Along the Supply Chain
by Jorge Luis Alonso with ChatGPT
The journal Potato Research has published a study conducted by ICAR-Central Potato Research Institute (India), the objective of which was to study the post-harvest losses of potatoes during farm operations, curing, handling, packaging, storage and at the wholesaler/retailer/household level in two popular potato varieties. This is a summary of its contents.
Potatoes are an important part of our diet, but they’re difficult to store for long periods of time due to their high water content (80%). This results in significant postharvest losses that can impact food availability and sustainability. These losses occur at various stages of potato handling, including harvesting, grading, packing and storage. It’s important to take action to reduce these losses and increase food availability.
Experts recommend several ways to reduce potato losses. These include selecting the right type of potato to grow, optimizing soil and weather conditions, training harvesters, and using appropriate equipment during harvest. Proper storage methods, such as low-temperature cold storage, can also help minimize losses. Growers can also use sprout inhibitors such as CIPC or essential oils to keep potatoes fresh during storage.
Although the use of CIPC in potato storage can lead to potential health hazards and even cause cancer in animals.
It’s important to understand the extent of losses at different stages of handling, identify significant loss drivers and take steps to reduce them. By doing so, we can improve food security and sustainability for all.
The objective of this study was to investigate and address the problem of post-harvest losses of potatoes at different stages of the supply chain. Focusing on two popular varieties of potatoes in India, K Chipsona-1 and K Pukhraj, the paper looked at how much food is lost during farming, curing, handling, packaging, storage and sale at the wholesale, retail and household levels. By identifying the major causes of loss at each step, the study aimed to take specific actions to reduce losses and improve food availability and sustainability.
The main findings of the research are as follows:
- Unpicked potatoes were identified as the primary cause of losses during the agricultural phase.
- To reduce losses during handling, curing, and packing, it is essential to address transpirational weight loss.
- To minimize losses in potatoes, regardless of variety, the study recommends tackling weight and moisture loss during storage, with heap storage causing the most significant damage.
- The most effective way to reduce losses in potatoes is to store them at low temperatures (10–12°C) with sprout inhibitors.
- To reduce losses during the supply chain and at the household level, it is recommended to avoid heap storage due to decay and transpiration weight losses that worsen over time.
- To maintain overall tuber quality and minimize losses during storage and post-storage activities, the recommended solution is to store potatoes at 10–12°C with a sprout suppressant.
Source: Jaiswal, A.K., Singh, B., Mehta, A. et al. Post-Harvest Losses in Potatoes from Farm to Fork. Potato Res. 66, 51–66 (2023).
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