42% of food is lost between the time of harvest and sale at markets. This represents a huge opportunity to employ better storage practices to prolong the life of food – leaving more to be sold and eaten. Similarly, value-added processing techniques like drying and juicing prolong the life of food and can improve profits. The technologies and techniques used for this might be brand new – or well known among experts, but not to farmers. How can we empower farmers to get the most value from the crops they harvest?