1. Production exceeds Demand
As weather changes, crop failure due to pest attacks, and natural disasters are often unpredictable, famers may plan to produce a much larger quantity than required to ensure that they meet the quantities that they have agreed upon with manufacturers. Excess crops produced are then fed to livestock or sold to processor – both of which are not profitable as compared to the prices that manufacturers have to pay. As a result, a large proportion of the crops harvested spoil and go to waste.
2. Premature Harvesting
Particularly pertinent in developing countries, poorer farmers may harvest crops too early due to their desperate need for money, or food deficiency required for survival. Thus, the economical and nutritional value of their crops reduces, creating a downward spiral as farmers will still not be able to earn much money from what they have harvested. With the lack of sales and amount of crops harvest that are not suitable for consumption, these foods mostly go to waste.
3. Poor Storage Facilities and Lack of Infrastructure
Due the the low affordability of developing countries, storage facilities and containment infrastructure are often ill-equipped to store fresh produce before they are sent to manufacturers or markets. Fresh products from farms or seas such as meats, fish, fruits and vegetables often spoil or rot due to the lack of proper transportation and cool storage facilities, leading to most of them being thrown away, contributing to food wastage.
4. Unsafe Food
To reduce costs, increase shelf life, speed up the rate of harvest or increase resistance of crops towards pests and adverse weather conditions, some farmers engage in unsafe practices to produce food stock. Some examples include using strong pesticides, irrigating land with contaminated water, or even accidental introductions of veterinary drug residues in the the ecosystem. Improper and unhygienic handling and storage of food products could also lead to the production of unsafe food. As such, foods that fail to adhere to the minimum food safety standards will have to be thrown out, leading to wastage.
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