Selection of conventional preservation technologies using analytical hierarchy process

Vegetable crop quality loss commences right along the route of harvesting, transportation, storage, and delivery to consumers. Despite the huge postharvest loss of horticultural crops recorded, no reports have been disclosed on alternative preservation technologies in Ethiopia. Herein, an analytical hierarchy process was employed to select the best food preservation technology. Pairwise comparison of the criteria with respect to the goal was performed based on the suggestion's food technology experts. Considering the economic feasibility and personal skill, fermentation (29.0%) took the greatest weight followed by the hot water treatment technique (27.3%). Likewise, those techniques for tomato preservation in different ways like solar dryer, cold house storage, and modified atmosphere packaging account for 20.7%, 15.6%, and 7.3% respectively. This finding would serve as input data for small to large holding farmers, retailers, investors as well as stakeholders in the food processing sector and support the sustainable development intent.