A Global Review of Losses along the Tomato Supply Chain

Crop losses, post-harvest losses, and food losses within the tomato supply chain remains a 9 significant issue, yet comprehensive scientific information on the extent of food loss and waste 10 (FLW), its impacts, its contributing factors, and methods for its quantification remains scarce. The 11 absence of universally accepted operational definitions for FLW and measurement methods, along 12 with the patchiness of the existing knowledge on FLW across various hotspots and on critical 13 points along supply chains complicates the efforts to grasp this issue. This review aims to offer an 14 interdisciplinary synthesis of the existing knowledge on global FLW in the tomato-based supply 15 chain. Screening multiple databases yielded 40 relevant studies, with a notable research 16 concentration in developing nations, particularly in Africa (20-50%) and Asia (10-30%). However, 17 the total level of FLW, as well as the losses occurring at each stage or actors of chains, cannot be 18 compared due to differences in the supply chain stages considered, diverse geographic locations, 19 differing time settings, and to multiple factors that are external to the fresh tomato supply chains. 20 Our findings underscore the interplay of on-farm and off-farm factors in FLW throughout tomato 21 supply chains worldwide. On-farm factors, including harvesting maturity, and pests and diseases, 22 are pre-eminent as primary causes for FLW, while inadequate storage, transportation methods, 23 suboptimal packaging, and unreliable markets increase FLW in both on-farm and off-farm 24 contexts. This review emphasises the need for standardised measurement methods and the 25 necessity for improved data consistency in order to derive meaningful and comparable 26 information. This Review also highlights the need for clear guidelines in policy interventions 27 aimed at reducing FLW in the tomato supply chain at each of its stages. Such advances would lay 28 sound foundations for research and action to reduce food losses in the fresh produce supply chains.