Sustainable postharvest processing technologies for dried food commodities and firm-level adoption: A critical review

Numerous studies have considered various food production technologies and their adoption factors for enhanced agricultural productivity. However, further research is needed to understand the factors influencing firm-level adoption of emerging technologies for sustainable post-harvest management: pest disinfestation, drying, and microbial inactivation, especially in the dried food industry. The current study focuses on the processing stage as it is characterized by significant post-harvest loss and, thus, has challenges and opportunities different from the production stage. A systematic review of extant literature using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) method reveals that four emerging thermal and six nonthermal technologies facilitate different sustainability dimensions, such as economic, social, and environmental. Regarding adoption factors, three groups have emerged as influential at the firm level per the Technology-Organization-Environment (TOE) framework: technology, firm characteristics, and the firm's external environment. The study also finds that relative advantage and investment cost are the most important technology-related factors. At the organizational level, top management support and firm size are the most important factors. Consumers, competitors and suppliers, and government regulations influence adoption in the external environment. Based on the findings, the paper suggests policy and future research areas for improving technology adoption to ensure sustainable practices.     «

Numerous studies have considered various food production technologies and their adoption factors for enhanced agricultural productivity. However, further research is needed to understand the factors influencing firm-level adoption of emerging technologies for sustainable post-harvest management: pest disinfestation, drying, and microbial inactivation, especially in the dried food industry. The current study focuses on the processing stage as it is characterized by significant post-harvest loss a...     »