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| Photo by Mohan Nannapaneni - Pexels |
Listen Link: The Promise of Hexanol in Tackling India's Food Waste Crisis
The mango season is upon us! Just in time for me to have seen this intriguing news video referenced below. The wastefulness in this instance is appalling, to say the least. But help may be available right now and should be implemented…
The moment a mango is plucked from its tree, the race against time begins. From the field to the consumer's table, a series of critical steps determines whether this delicious fruit will be savored or spoiled. Unfortunately, in India, most mangoes never make it to the market, let alone the dinner plate. This issue is symptomatic of a broader problem plaguing our food supply chain, where billions of dollars worth of food is wasted annually while millions go hungry.
India, the mango mecca, faces an alarming paradox. The Krishnagiri district alone produces about 300,000 tons of mangoes each year, yet the harvest period is brief, and the fruit spoils quickly. Farmers work tirelessly from May to July, often for thin margins. However, an innovative solution may provide a much-needed respite. Enter K.S. Subramanian and his team of researchers from Canada and Sri Lanka, who have developed a chemical spray that extends the shelf life of mangoes.
This spray, containing hexanol—a compound naturally found in many plants—has shown promising results. By simply spraying it on the fruit's surface, either before or after harvest, the ripening process can be slowed down. Subramanian's team has spent over a decade testing this spray on thousands of farms, demonstrating that treated mangoes last around a week longer than untreated ones. This extension can save up to 10% of each harvest, translating to about 100 kilos of mangoes per tree annually.
The advantages of this technology are not limited to merely reducing food waste. Farmers gain the flexibility to avoid hurriedly selling their produce at wholesale markets, allowing them to potentially earn higher profits by selling their mangoes later in the season when prices are better. Additionally, the spray has been successfully tested on other fruits, including bananas and strawberries, demonstrating its wide-ranging potential.
However, significant challenges remain. Regulatory approval is a major hurdle. The hexanol spray needs to be approved by authorities in India and other countries to be commercially viable. In Canada, where researchers are in advanced talks with regulators, there is still debate on whether to classify the formulation as a fertilizer, pesticide, or something else entirely. Without external studies on its health impacts, gaining widespread acceptance will be difficult.
Another barrier is the cost. At an expected price of around 800 rupees ($10) per liter, many small-scale farmers cannot afford it. The average mango farmer in Krishnagiri earns about $20 per tree, meaning a significant portion of their earnings would go toward the spray. For the technology to be widely adopted, the price must be competitive with other post-harvest solutions like refrigeration, which, despite being effective, is often out of reach due to high upfront costs and energy requirements.
Food waste poses both a food security challenge and a major environmental concern. On a global scale, about 13% of food is lost each year, accounting for up to 10% of greenhouse gas emissions. This issue is even more pronounced in regions such as sub-Saharan Africa and South Asia. It is essential to tackle food waste throughout the entire supply chain, from farms and markets to consumers.
While refrigeration remains a straightforward solution, it is not feasible for many small-scale farmers in India. Therefore, alternative methods like hexanol sprays are essential. Wax coatings have been used for decades to delay ripening, and newer plant-based alternatives are being developed by companies like Apeel. Each solution has its benefits and limitations, but together, they offer a multifaceted approach to reducing food waste.
Subramanian and his team’s work highlights the potential of scientific innovation in addressing global challenges. The hexanol spray represents a significant step forward, but it is only one piece of the puzzle. Broader systemic changes in packaging, storage, and transportation are also necessary to create a more sustainable and efficient food supply chain.
As we navigate these challenges, the potential of hexanol technology cannot be overlooked. If widely adopted, it could transform the way we handle perishable produce, ensuring that more food reaches those who need it while reducing environmental impact. The clock is ticking, but with innovative solutions like these, we can slow it down and create a more sustainable future for our food.
Ref: The spray that makes mangoes last longer - Context- YouTube
