By Md. Tanvir Hayat Khan NETROKONA, March 10, 2026 (BSS) - The improper storage of fruits and  vegetables at the household level is not only leading to significant food  wastage but also causing a rapid loss of vital nutrients, according to a  research that highlighted a growing concern in Bangladesh.  The study, published in the Journal of Agriculture and Food Research, has  drawn attention to the alarming impact of incorrect food preservation  methods. The research was led by Dr. Altaf-un-Nahar, senior scientific officer at the  Bangladesh Applied Nutrition Research and Training Institute (BARTAN), and  Dr. Md. Rezaul Karim, a Professor in the Horticulture Department at  Bangladesh Agricultural University (BAU), Mymensingh.  Their findings provide critical insights into the practices of storing fruits  and vegetables, particularly at room temperature, which is causing a dramatic  decrease in nutritional value. The study found that many households in Bangladesh store fresh produce, such  as chilies, guavas, and tomatoes, at room temperature, typically around 25  degree Celsius. Unfortunately, this storage practice has been shown to lead  to the loss of up to 25 percent of the weight of fruits and vegetables within  just two days. In contrast, refrigerating these items at 6 degree Celsius  results in a far lower weight loss of less than 5 percent over the same  period. Of particular concern is the rapid depletion of vitamin C and antioxidants,  which are highly sensitive to temperature. For example, when stored at room  temperature, guavas lose up to 70-80 percent of their vitamin C content.  However, when kept in the refrigerator, the loss is reduced to 30-35 percent, allowing the fruit to retain more of its nutritional value. Similarly, tomatoes and green peppers also experience significant loss of antioxidants and color when not refrigerated. The researchers also said that the fresher and firmer the fruit or vegetable,  the better it retains its nutrients. As produce becomes softer, nutrient loss accelerates. This decrease in firmness is not only a sign of declining external quality but also reflects a loss of essential nutrients like vitamin C and antioxidants, which are vital for human health. According to the study, refrigeration is the most effective method of preserving the nutritional quality of fruits and vegetables. When stored properly, produce can retain its nutritional value for up to 8 days in the refrigerator, compared to only 2 days at room temperature. Experts have emphasized the need for consumers to adjust their food storage habits to prevent nutrient loss and reduce food waste.  Dr. Altaf-un-Nahar, one of the lead researchers, pointed out that the loss of  nutrients is often overlooked in discussions on food security in Bangladesh. "While production and market management are commonly discussed, the issue of  food preservation at the household level is frequently neglected," he explained. "Around 23-25 percent of the total food produced in the country is wasted at the consumer level, with fruits and vegetables being the most  affected." Dr. Altaf-un-Nahar believes that improving household food storage methods can significantly reduce this waste while improving the nutritional intake of  Bangladeshi families. "This study shows that nutrition security can be  enhanced by simple changes in food preservation practices at home, in addition to increasing production," he added. To combat this issue, experts have called for the inclusion of food  preservation guidelines in Bangladesh's national nutrition program, public awareness campaigns by the Department of Agriculture and Health, and  education on food waste and preservation methods in the school curriculum. Professor Dr. Md. Rezaul Karim emphasized that reducing food waste is essential for strengthening the country's food and nutrition security. "By  preventing waste, we not only save food but also protect the essential vitamins and minerals that are crucial for health," he said. "Proper food preservation could help reduce our dependence on food imports, ensure daily nutritional needs, and contribute to both public health and  economic savings in the long run." With proper food storage practices, both the health and economic well-being of the nation could be significantly improved, experts argue.

JHENAIDAH, March 10, 2026 (BSS) - The government initiative has begun in the district to provide milk, eggs, and meat at affordable prices for poor and needy residents during the holy month of Ramadan.  The program will continue until the 26th of Ramadan. The initiative, organized by the District Livestock Department, aims to help low-income families meet their demand for protein-rich food during Ramadan. Deputy Commissioner Md. Abdullah Al Masud inaugurated the program at 11.00 am today at the premises of the District Animal Hospital in Arappur of the district town. Among others present at the inauguration were Civil Surgeon Dr. Md. Kamruzzaman, Jhenaidah Sadar Hospital Superintendent Dr. Mostafizur Rahman, District Livestock Officer Dr. ASM Atikuzzaman, Assistant Public Prosecutor Alauddin Azad, and Sadar Upazila Livestock Officer Dr. Rezaul Karim. According to the organizers, the sales activities will take place daily from 10:00 am until the 26th of Ramadan. Each day, approximately 150 to 200 people will be able to purchase the items at reduced prices. At the sales center, eggs are being sold at Taka 8 per piece, milk at Taka 80 per liter, broiler chicken at Taka 245 per kilogram, and beef at Taka 650 per kilogram. Speaking at the inauguration ceremony, Deputy Commissioner Md. Abdullah Al Masud said the initiative would help ensure that poor families can meet their nutritional needs during Ramadan.  He also said that the government has taken various steps to improve the living standards of the people.