Less perishable crops refer to agricultural products that have a longer shelf life, allowing them to be stored or transported over longer distances without spoiling easily.
Related terms
Perishability: The tendency of a product to decay or spoil quickly, usually due to biological processes.
Shelf Life: The length of time during which a product remains usable, consumable, or sellable.
Spoilage: The process through which food deteriorates and becomes unfit for consumption due to various factors such as bacteria growth or exposure to unfavorable conditions.