FAO联合国粮农组织：2024减少食品损失，对水果和残留物进行评估，以提高牛油果工业的可持续性和盈利能力报告（英文版）

Avocados, like other tropical fruits, are susceptible to food loss and waste due to their high moisture content and perishable nature. Factors including climate change, inadequate infrastructure and handling during harvesting, packaging and transportation increase the risk of food loss, impacting fruit supply and quality. Embracing strategies to reduce losses and maximize the use of non-marketable and damaged avocado fruit and residues is a win-win for businesses and global sustainability obj