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
69674
2012
74916
2013
86079
2014
86079
2015
86079
2016
86079
2017
86079
2018
86079
2019
146871
2020
155907
Produced
86,079 tonnes
Estimated postharvest losses
12.7%
/ 10,971 tonnes
Production quantity
Estimated postharvest losses
87.2551Production quantity: 86,079 tonnes
12.7Estimated PHL: 10,971 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
96.5Remaining: 96.5% Est. PHL: 3.5%
3.5Remaining: 96.5% Est. PHL: 3.5%
Threshing and Shelling
94.5Remaining: 94.5% Est. PHL: 2%
2Remaining: 94.5% Est. PHL: 2%
Winnowing
92.1839Remaining: 92.1839% Est. PHL: 2.3161%
2.3161Remaining: 92.1839% Est. PHL: 2.3161%
Transport from field
89.6839Remaining: 89.6839% Est. PHL: 2.5%
2.5Remaining: 89.6839% Est. PHL: 2.5%
Household-level storage
89.09609Remaining: 89.09609% Est. PHL: 0.58781%
0.58781Remaining: 89.09609% Est. PHL: 0.58781%
Transport to market
88.09609Remaining: 88.09609% Est. PHL: 1%
1Remaining: 88.09609% Est. PHL: 1%
Market storage
85.44609Remaining: 85.44609% Est. PHL: 2.65%
2.65Remaining: 85.44609% Est. PHL: 2.65%
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 millet that was lost postharvest, and what % of the focal group of the population this number equates to.