To view the list of studies used to estimate these losses, please see the References tab.
Production quantity and estimated postharvest losses
Production quantity (tonnes)
Estimated postharvest losses (tonnes)
2011–2021
2011
6469
2012
8196
2013
27658
2014
11946
2015
11946
2016
11946
2017
11946
2018
11946
2019
11946
2020
11946
Produced
12,621 tonnes
Estimated postharvest losses
18.0%
/ 2,271 tonnes
Production quantity
Estimated postharvest losses
82.0049Production quantity: 12,621 tonnes
18.0Estimated PHL: 2,271 tonnes
See full postharvest losses data table with estimated losses in
percentage ›
| tonnes ›
Value chain
Production quantity and estimated postharvest losses in % per value chain step. Please note that once loss has occurred at harvesting, the percentage loss in the next stage is a percentage of what remained, not of the original amount.
Estimated % of crop left
Estimated % of crop lost
Amount remaining(%)
Estimated postharvest loss(%)
Production
100Remaining: 100% Est. PHL: 0%
0Remaining: 100% Est. PHL: 0%
Harvesting/field drying
93.58Remaining: 93.58% Est. PHL: 6.42%
6.42Remaining: 93.58% Est. PHL: 6.42%
Further drying
89.58Remaining: 89.58% Est. PHL: 4%
4Remaining: 89.58% Est. PHL: 4%
Threshing and Shelling
88.26Remaining: 88.26% Est. PHL: 1.32%
1.32Remaining: 88.26% Est. PHL: 1.32%
Transport from field
85.90286Remaining: 85.90286% Est. PHL: 2.35714%
2.35714Remaining: 85.90286% Est. PHL: 2.35714%
Household-level storage
80.63911Remaining: 80.63911% Est. PHL: 5.26375%
5.26375Remaining: 80.63911% Est. PHL: 5.26375%
Transport to market
80.63911Remaining: 80.63911% Est. PHL: 0%
0Remaining: 80.63911% Est. PHL: 0%
Market storage
80.63911Remaining: 80.63911% Est. PHL: 0%
0Remaining: 80.63911% Est. PHL: 0%
See full value chain data table with estimated losses in
percentage ›
| tonnes ›
Nutrition
Number of people whose annual dietary requirements (in terms of energy, kcal) could have been met by consuming the maize that was lost postharvest, and what % of the focal group of the population this number equates to.