According to many studies, farmers have been losing between 30% and 40% of the value of their fruits and vegetables before they reach the final consumer.1–8 These losses are observed at harvesting, during packing, transportation, in wholesale and retail markets, and during delays at different stages of handling. In Rwanda, Ghana, Benin and India, recent studies have generated similar finding, with lossesrangingfrom30%to80%.9Physicaland quality losses are mainly due to poor temperature management, use of poor quality packages, rough handling, and a general lack of education regarding the needs for maintaining quality and safety of perishables at the producer, wholesaler, and retailer levels.9