Food Security Goes Beyond the Farm: Agricultural Product Technology Innovations from Harvest to Table

By Subekti Hartiningsih

[OPINION] Imagine farmers harvesting an abundant crop of tomatoes, only for some of the produce to rot before reaching consumers. Meanwhile, some families still struggle to access nutritious food at affordable prices. These two realities remind us that food security cannot be achieved simply by increasing agricultural production. Equally important is ensuring that food remains safe, high-quality, and nutritious until it is consumed.

This message aligns with World Food Day, observed on October 16, 2026, under the theme “Innovate today. Nourish tomorrow.” The theme, introduced by the Food and Agriculture Organization of the United Nations (FAO), emphasizes that the future of food depends on innovation grounded in scientific knowledge and responsive to the real needs of society.

Food security is often measured by the volume of production and the availability of food supplies. However, after harvesting, agricultural commodities still face a lengthy journey involving sorting, storage, processing, transportation, marketing, and ultimately, preparation for consumption. Each stage carries the risk of food loss or food waste. Simply put, food loss occurs before the retail stage, while food waste occurs at the retail and consumption stages. When food is not handled properly, increased production does not necessarily translate into more food available for people to consume.

The scale of this problem is reflected in a 2021 study by Indonesia’s Ministry of National Development Planning (Bappenas). For the 2000–2019 period, food loss and waste in Indonesia were estimated at 23–48 million tonnes annually, with economic losses reaching Rp213–551 trillion per year. These historical figures illustrate the enormous amount of food and resources being wasted. Along with the food itself, water, energy, labor, and production costs are also lost.

This is where Agricultural Product Technology (Teknologi Hasil Pertanian, or THP) plays an important role. THP is not merely the science of turning ingredients into processed foods. It examines how agricultural products are handled, processed, packaged, and preserved to extend shelf life, ensure safety, maintain nutritional value, and increase economic value. Appropriate drying techniques can extend the shelf life of certain commodities. Temperature-controlled storage helps preserve the freshness of perishable products. Suitable packaging, including vacuum packaging for compatible products, can help protect quality during distribution when combined with temperature control and hygienic handling. However, no single technology works for every food product; moisture content, product characteristics, and distribution conditions must all be considered.

The potential becomes even greater when these innovations are applied to local food commodities. Cassava can be processed into modified flour for a variety of products. Bananas that do not meet market appearance standards but remain safe and suitable for consumption can be processed into purée or used as food ingredients. Meanwhile, abundant horticultural produce during harvest seasons can be transformed into processed products with longer shelf lives. Such innovations are not intended to turn spoiled ingredients into food, but rather to prevent produce that is still in good condition from losing the opportunity to be used. Diversifying local food sources can also reduce dependence on a limited number of staple commodities.

However, innovation must go beyond developing new products in the laboratory. Products must be safe, appealing to consumers, affordable, and economically viable. For micro, small, and medium-sized enterprises (MSMEs), simple, reliable technologies that are practical to operate can often be more valuable than sophisticated equipment that is difficult to maintain.

Achieving this requires collective action. Governments and businesses can strengthen post-harvest handling facilities, storage infrastructure, and access to processing facilities in production centers. Universities need to support farmers and MSMEs in implementing appropriate processing methods, packaging, quality control, and food safety practices. Recording the types and quantities of food discarded at each stage of the supply chain is also essential to ensure that interventions are appropriately targeted. Meanwhile, consumers can reduce waste by buying only what they need, storing food according to its specific requirements, making use of surplus food that remains safe to eat, and taking portions that match their needs.

As part of this effort, the Agricultural Product Technology Study Program at the Faculty of Halal Industry, Universitas Nahdlatul Ulama Yogyakarta (UNU Jogja), has opportunities to contribute through education, research on local food products, and community engagement. THP students need to develop the ability to connect food science with real-world challenges, from reducing post-harvest losses to developing safe and sustainable food businesses. Universities must serve not only as sources of ideas but also as partners in delivering practical solutions.

World Food Day should remind us that the success of a food system is determined not only by how much we plant and harvest, but also by how much food we manage to preserve and utilize. Food security must be built all the way from the farm to the dining table. After all, the most valuable food is not simply what we successfully produce, but what actually reaches communities in a safe, nutritious, and affordable condition.*

About the Author: Subekti Hartiningsih is a lecturer at Universitas Nahdlatul Ulama Yogyakarta (UNU Jogja) and serves as Head of the Agricultural Product Technology Study Program.

Editor: Latifah

*Editor's Note: This article is the author's original work. All content, views, interpretations, and information presented are the author's responsibility. The editorial team is not responsible for the views or opinions expressed in this article, apart from the editing undertaken for publication purposes.