This post is the seventh in a series sharing findings from a research project Sam Kornstein and Paul Artiuch are working on throughout the month of January. Paul Artiuch and Samuel Kornstein are graduate students at the MIT Sloan School of Management. Throughout the month of January they are in India researching market-oriented approaches to reducing agricultural food waste.

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By Samuel Kornstein and Paul Artiuch

January 21, 2012

Fresh produce, such as fruits and vegetables, generally spoils quickly. As we’ve previously discussed, cold storage is an effective method of extending shelf life. In most cases, however, the cost of such storage is prohibitively expensive in India, stifling investment. Another way to preserve food is to process it into products, including juice, sauce, dried fruit, and jarred/canned vegetables. Processing can extend shelf life from days to years, and in many cases can add value to the product.

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