Post harvest loss and marketing of fruits - economic analysis of pink flesh guava in local and distant markets in India

Abstract

Guava produced in Bengaluru in Karnataka is also transported to distant markets like Cochin in Kerala and Chennai in Tamil Nadu. An assessment of post harvest loss (PHL) was done in these markets. The main marketing channel followed was:
Producer  PHC  Distant Market WS Retailer  Consumer
Marketing practices followed in marketing of pink flesh guava and losses occurring at the wholesale (transit) and retailers’ level (storage) in the distant market - Kerala were studied from wholesalers and retailers. The PHL at the wholesalers’ level was observed to be 3.6 per cent mainly due to pressed and crushed fruits during transit. The retail level loss was 4.59 per cent which was mainly due to storage for more than two days resulting in decaying, rotting, yellowing etc. Average price received by the wholesaler was Rs.29.92/kg with a margin of Rs.6.21/kg (20.75%). The retailers received a price of Rs.46.54/kg with a margin of Rs.16.35/kg (35.13%). Marketing practices followed in marketing of pink flesh guava and losses occurring at the wholesale (transit) and retailers’ level (storage) in the distant market - Chennai (Tamil Nadu) were studied with wholesalers in Coimbeedu market and retailers in different parts of Chennai. The PHL at the wholesalers’ level was observed to be 4.62 per cent mainly due to pressed and crushed fruits during transit. The retail level loss was 6.09 per cent which was due to pressing of fruits during handling. The wholesaler received a margin of 22.91 percent in trading of guava fruits. The retailers received a margin of 45.72 per cent. The Karnataka farmers can take advantage of the higher prices prevalent in the distant markets and increase their income. Pathological investigation indicated that losses occurred at different stages of handling due to Styler end rot, Anthracnose, Canker, thrips attack etc., which needs to be addressed. The storage losses of pink flesh guava were estimated as 5.89 % after 4 days of storage at room temperature (24-32°C) that constituted mainly the physiological loss in weight (PLW). Spoilage started after 5 days of storage (10.5 %) and reached to 28.31 % by 6 days of storage. After 4 days of storage, guava fruits lose weight to the extent of 6 per cent and the spoilage starts after 5 days. Hence, care should be taken to dispose of the fruits within five days of harvest.