Food safety

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Horticulture Innovation Lab research has examined ways to better share critical food safety practices with farmers who handle fresh produce and examined challenges for small-scale farmers who grow vegetables while also raising livestock. For dried foods, the program's researchers have developed and scaled novel technologies to improve drying practices and dryness monitoring, to maintain food safety of dried commodities and reduce aflatoxin contamination. The program has also sought to build scientific capacity to conduct food safety and microbial science in developing countries.

Advancing Postharvest Innovation: Training at Zamorano University

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Collaborative locally led training initiative locally led by the Horticulture Innovation Lab Central America Regional Hub based at Zamorano University, brings together small-scale producers, private companies, and NGOs to address critical challenges in postharvest handling of fruits, vegetables, and grains across Central America.

Nepali-Led Innovation Shows Promise for Global Food Security: Local Research Team Drives Climate-Smart Solution

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An initiative led by FORWARD Nepal is improving food preservation through a solar drying technology that speeds up drying and protects products from dust and insects. The locally-led project is not only helping farmers reduce postharvest losses, but also creating new economic opportunities for women and youth entrepreneurs across three districts, with promising results for crops like radish and bitter gourd.