Reducing Post-Harvest Loss with Proper Cold Chain

A meaningful share of harvested produce in Bangladesh never reaches a buyer in sellable condition, and much of that loss happens in the window between harvest and the first point of proper storage.

Where Loss Concentrates

• The first 24-48 hours after harvest, before produce reaches any cooling
• During transport, especially on longer routes without refrigeration
• At collection points where volume outpaces available storage during peak harvest

Interventions That Help Most

Cooling produce as close to the point of harvest as possible has an outsized effect compared to adding storage further down the chain — by the time damaged or over-ripened produce reaches a central cold store, some loss has already happened.

A Realistic Starting Point

For most small and mid-sized operations, a mini cold storage unit placed at or near a collection point — rather than a single large central facility — is usually the more achievable and cost-effective first step.

Contact us if you’re trying to reduce spoilage in your specific supply chain and want an honest assessment of where a cold storage investment would help most.