One-third of food is wasted
In another building on the large campus, Dr. Amnon Lichter, the head of the Department of Postharvest Science of Fresh Produce, holds up a brown, decaying Granny Smith apple.
He moves on to two boxes of potatoes – one with unsightly sprouting, and one with smooth russet skin. Then he opens a small vial.
“Smell this,” he urges.
“It’s spearmint oil and when rubbed on the potatoes it keeps them from sprouting for almost a year,” he said. “This replaces the use of chemicals with a natural compound and is being used commercially as well.”
About one-third of food is wasted, says Associate Director Rafaeli, mostly because it goes bad before it can be eaten. Israel is trying to come up with solutions to make food last longer and taste better.
In another room, Lichter opens a black suitcase and takes out an instrument that looks a little like a hand-held microscope.