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Understanding and preventing seafood loss and waste

Code: 9781786766885
I. Higuera-Ciapara and R. Lugo-Melchor, Food Technology Unit, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Mexico; and L. O. Noriega-Orozco, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Mexico

Chapter synopsis: Food loss and waste causes environmental pollution, food insecurity, health problems and substantial economic losses. Seafood products provide excellent sources of high quality proteins, essential amino acids, fatty acids, vitamins and minerals, and generate large quantities of by-products not intended for human consumption; such by-products can be used as raw material for a variety of value-added products. The loss and waste of seafood products (SFLW) will vary according to the species, fishing method, as well as handling, processing, distribution and household consumption practices. Few studies have quantified SFLW along the supply chain to provide strategies for their prevention and reduction. The application of digital technologies to all the stages of the supply chain are already making significant contributions to the decrease in SFLW.

DOI: 10.19103/AS.2019.0053.22
Table of contents 1 Introduction 2 Seafood production 3 Seafood losses and waste 4 SFLW at the fishery/production stage 5 SFLW at the post-harvest and handling stages 6 SFLW at the processing and packaging stages 7 Strategies to reduce SFLW at the primary level 8 Strategies to reduce SFLW at the processing level 9 Strategies to reduce SFLW during distribution and marketing 10 Strategies to reduce SFLW at the retail and consumer level 11 Conclusions 12 References

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