Due to insufficient packaging and hygiene education or to lack of financial support, many towns in developing countries are victim to great quantities of food spoilage. Improperly packed food, when kept in warehouses or on store shelves, is at increased risk of being contaminated by vermin, spoiled by time and exposure, and is unlikely to be delivered for resale. Ultimately, disease attacks those infected by unsafe food or those weakened by malnutrition.
According to a 1993 study, an estimated 50% of food products produced in least developed countries is lost to inadequate packaging, and nearly 30% is lost in most developing countries. Food wastage before reaching the consumer in industrialized countries is only 2 percent.