Massive food loss crisis hits East Africa as key crops spoil across value chains

Indigenous leafy greens are an important source of micronutrients in Eastern Africa but suffer major losses due to their delicate nature. The study finds that seed quality is often poor. Farmers rely heavily on saved seed, which reduces uniformity and makes crops more vulnerable to disease. Pest pressure increases loss furthe

Food loss across Eastern Africa’s fresh produce chains has reached levels that threaten nutrition, household incomes and regional development goals, according to a new scientific assessment. The findings show that tomatoes, mangoes and indigenous leafy green vegetables are being lost at rates that undermine food security and strain already limited production systems. These losses are taking place at every stage of the value chain, from the farm to transport, markets and household kitchens.

The study, titled “Food Loss and Waste Reduction in Specific Fruit and Vegetable Value Chains in Eastern Africa”, was published in the journal Foods and is based on research produced between 2000 and 2025. The authors provide the most detailed review to date of three critical food chains in East Africa and the barriers that prevent the region from meeting its food loss reduction targets under both the Sustainable Development Goals and the Malabo Declaration.

A region struggling to meet food loss targets

The study notes that Eastern Africa has committed to reducing food loss and waste under global and regional agreements. Yet available evidence shows that the region is far from achieving these goals. Weak enforcement of policies, limited capacity to measure loss, and poor adoption of food handling technologies contribute to continued high losses. The authors point out that the region’s fruits and vegetables are especially vulnerable because they are perishable, delicate and heavily exposed to shocks at each step of the value chain.

Using Kenya as a representative example, the study highlights the severity of the problem. The annual volume of tomato loss is estimated at about one third of total production. Mangoes show almost the same loss rate. Indigenous leafy greens, which are rich in nutrients and commonly consumed by low income households, also experience losses of more than one third of their production. If these losses were fully prevented, the food available for consumers would rise sharply and the cost of healthy diets would fall.

Tomato losses driven by poor seed systems, harvesting practices and handling

The authors provide a detailed breakdown of the tomato chain, identifying pre-harvest, harvest and post-harvest issues that contribute to waste. At the pre-harvest stage, many farmers rely on uncertified seed and struggle with pests and diseases. Open field production without protection exposes crops to weather damage. Low use of irrigation results in uneven growth and reduced quality. Farmers also select varieties based on yield rather than shelf life or durability, which increases spoilage.

At harvest, tomatoes are often picked during the hottest hours of the day. This leads to rapid softening and skin damage. Farmers mix ripe and unripe fruits in the same containers, which increases the rate of spoilage. Labourers frequently lack training in gentle handling. Rough baskets and sacks contribute to bruising, while delays between harvesting and selling allow heat to build up in produce.

During transport and marketing, losses increase further. Traders often pack tomatoes into wooden boxes that cause compression and tearing. Long waits at collection points worsen the problem. Bad roads and overloading add more damage. At markets, the lack of cooling, poor hygiene and exposure to direct sunlight accelerate deterioration.

Mango losses worsened by fruit flies, sap burn and limited processing

The mango value chain shows its own set of challenges. Fruit fly infestation is a major source of loss and leads to extensive rejection of fruit at both farms and processing plants. Diseases such as anthracnose reduce visual appeal and increase spoilage.

Harvesting practices also contribute. Some farmers pick mangoes without clear maturity standards. This results in large volumes of immature or overripe fruit reaching traders. Poor handling during picking causes sap burn, which damages the skin and lowers marketability. After harvest, mangoes are often stored in open conditions under trees or in temporary shelters, exposing them to sunlight, pests and temperature swings.

Transport is another weak point. Many farmers use bags or heaps that promote bruising. Long journeys on rough roads increase damage. At wholesale markets, stacking and rehandling cause further deterioration.

Processing plants also face high rejection rates. Much of the fruit delivered does not meet the maturity or cosmetic standards required for juice and dried fruit production. The study highlights that many regions lack affordable processing technology, which limits opportunities to add value and rescue products that would otherwise be discarded.

Indigenous leafy greens at risk throughout the value chain

Indigenous leafy greens are an important source of micronutrients in Eastern Africa but suffer major losses due to their delicate nature. The study finds that seed quality is often poor. Farmers rely heavily on saved seed, which reduces uniformity and makes crops more vulnerable to disease. Pest pressure increases loss further.

Harvesting losses are common because vegetables are often cut without shade and left in the sun. Sacks and non-ventilated bags trap heat and moisture during transport, leading to wilting and microbial growth. Transporters face long travel times on poor roads. Dropping or squeezing produce during handling adds to the damage.

At markets, lack of cooling and poor hygiene accelerate spoilage. The study also notes that losses continue at the household level, where consumers often remove edible stems or discard nutritious parts. Cooking practices such as prolonged boiling destroy nutrients and reduce the usable portion of the vegetables.

Gender inequality limits adoption of loss reduction solutions

The research devotes careful attention to gender dynamics in food chains. Women dominate production and trade of indigenous leafy greens but receive less access to land, finance, training and improved technologies. These limitations reduce their ability to adopt solutions such as improved packaging, cold storage or mechanized processing. The authors argue that any intervention in these chains must be gender responsive to succeed.

The study identifies sets of practical solutions that have been tested in the region or in similar contexts. These solutions target different points in the chain and vary in cost and complexity.

At the farm level, the authors recommend stronger seed systems, the introduction of improved varieties and adoption of good agricultural practices. Protected cultivation for tomatoes, even at small scale, helps reduce weather and pest damage. Integrated pest management reduces fruit fly infestation in mangoes. Irrigation helps farmers produce more uniform fruit and vegetables.

During harvest, simple measures such as picking during cooler hours, sorting by maturity, using clean containers and training harvesters can significantly reduce damage. Mango farmers can reduce sap burn through better cutting techniques.

Low-cost cooling technologies provide large benefits. The study points to evaporative coolers, charcoal coolers and other simple systems that can maintain lower temperatures without electrical power. These have proven effective for both tomatoes and leafy greens. Cool rooms using modified household cooling systems can extend the shelf life of mangoes.

Packaging improvements offer another opportunity. Reusable plastic crates protect produce much better than sacks or wooden boxes. Their wider adoption could reduce losses during transport and storage.

The study also uncovers the role of agro-enterprise development. Farmers who aggregate produce through cooperatives or farmer groups gain stronger market positions and better access to processors. Contract farming arrangements with processors help stabilize demand and reduce waste. Processing creates opportunities to turn surplus or damaged produce into paste, juice or dried products.

The authors call for better market governance. Defined market spaces, improved sanitation and clear information systems can reduce losses. For leafy greens, creating dedicated market sections improves hygiene and reduces spoilage. Niche marketing strategies can help farmers benefit from the rising demand for indigenous vegetables.