Growers struggle to produce crops only to have additional losses after they mature. An excessive amount of food loss happens on the farm. Crop losses at household level can range between 30% for grains to 40-50% for root crops, fresh fruits and vegetables, due to insufficient post-harvest practices. Both quantity (weight loss) and quality losses (appearance, taste, texture, and nutritional or economic value) vary in magnitude and occur at all stages in the pre and post-harvest system from harvesting through handling, storage, processing and marketing. Every gram of food saved at household level from post-harvest losses translates into food available for family consumption or sale. Therefore, reducing losses before, during and after harvest can significantly contribute to food security, nutrition, and health.