On-Farm Food Losses in the OIC Member Countries Hala Chahine, Ankara, March 3rd, 2016 WFLO and the Postharvest Education Foundation (PEF) 1
Presentation Overview Objective and Methodology Conceptual Framework Overview of Literature Review Specific On-Farm Losses By Food Group: Cereals Roots and Tubers Oilseeds and Pulses Fruits and Vegetables Meat and Dairy Products Fisheries Estimates of On-Farm Losses by Key Informants
Overall Objective and Methodology
Objectives Contribute to increasing the productivity of the agriculture sector Sustain food security in the OIC Member Countries by reducing on-farm food losses. 4
Methodology Assess on-farm losses in the OIC Member Countries: Literature Review of on-farm losses throughout Africa, Asia, and the Middle East Key Informant Surveys Case Studies using CSAM for 8 key foods/crops Provide recommendations how to reduce on-farm losses 5
Methodology: Literature Review Compile and analyze existing literature on levels, causes, and sources of food losses. Review information, documents and experience of international institutions. Review information on the resources of relevant national institutions. Gather and analyze existing on-farm food loss assessments and country-specific reports and analysis. 6
Methodology: Key Informant Surveys 100 Key Informants from 50 OIC Member Countries No Experts Identified in Comoros, Mauritania, Somalia, Brunei, Maldives, Suriname, or Guinea-Bissau Online and Email-Based Surveys Data Collection on Perceived Food Losses by Agricultural Commodity 7
Methodology: Case Studies Examines levels and causes of on-farm losses for key crops and animal-based foods in 8 OIC Member Countries Covers production period including pre-harvest factors, harvesting and handling on-farm until farm gate (transport from farm and/or sale to buyer) 8
Conceptual Framework and Definitions
Conceptual Framework Boundaries from production to farm gate Activities and practices under direct control of farmer. This includes harvesting and on-farm handling. Three major stages of on-farm losses: production, harvesting and handling 10
Definitions Cereals Production, harvesting, threshing , cleaning, drying, bagging or bulking, on-farm temporary storage, loading Roots and Production, harvesting, sorting , cleaning, curing, Tubers packing or bulking, on-farm temporary storage, loading Oilseeds Production, harvesting, threshing , cleaning, drying, and Pulses bagging or bulking, on-farm temporary storage, loading Fruits and Production, harvesting, sorting, grading, trimming , Vegetables packing or bulking, on-farm temporary storage, loading Meat and Production, harvesting ( selection of live animals , Dairy collection of milk or eggs), packaging (of milk or eggs), Products loading Fish and Production, harvesting or collecting , sorting, grading, Seafood packing, loading 11
Overview of Literature Review
Literature Review: Increasing International Attention 2015 UN Sustainable Development Goals (SDG) include: Goal 12: Sustainable Production and Consumption). Target 12.3: Calls to cut per capita food wastage in half by 2030. African Union Malabo Declaration in June 2014 to end hunger and reduce the current postharvest food losses by half in 2025. 13
Literature Review: FAO (2009) One-third of annual global food production is lost in the supply chain before reaching the final consumer. This represents a loss of 1.5 quadrillion kcalories per year. Huge amounts of resources including seeds, labour, land, water fertilizer and energy used during production are wasted as a result. 14
Literature Review: SIK (2011) In developing countries, losses mainly occur during production, handling, storage and processing periods. This is often due to technical limitations at the producer level. In developed countries, waste mostly occurs at the consumer level. 15
Literature Review: Overview of Global Food Losses and Waste (FLW) Food loss and waste percentages differ by region. According to Gustavsson et all (2011) and SIK (2013) global FLW estimates are: 30% for Cereals 40-50% for Root Crops, Fruits and Vegetables 20% for Oil Seeds, Meat and Dairy 30% for Fish SIK (2013) estimates are based on the findings of a small assortment of field studies for specific foods in specific countries. 16
Literature Review: 3 Major Types of FLW 1. Quantitative Loss: weight, volume; discards due to physical damage or serious decays. 2. Qualitative Loss: damage, loss of freshness, poor visual appearance, changes in color, wilting, dehydration or water loss, decay, or nutritional losses. 3. Economic Loss: Monetary value per unit. 17
Literature Review: Food Loss Variations crop drying method variety handling techniques year transportation methods climate distribution system storage type infestation magnitude General causes include financial, managerial and technical limitations in production practices, harvesting techniques, and postharvest handling technologies. 18
Literature Review: On-Farm Food Loss Estimates Production and Harvesting Region, Measured in Millions Tonnes Food Group North Africa, South and Sub-Saharan West and Southeast Asia Africa (SSA) Central Asia Cereals 4.1 25.1 4.6 Roots and Tubers 1.2 6.3 26.4 Oilseeds and Pulses 0.8 6.8 2.8 Fruits and 20.1 37.7 7.1 Vegetables Meat 0.8 1.4 2.0 Fish and Seafood 0.1 0.9 0.1 Milk and Eggs 2.2 6.2 1.3 Total 29 85 44 This information does not yet exist for the OIC Member Countries. 19
Literature Review: OIC Member Countries As most OIC Member Countries are developing countries, high losses are expected to occur mainly during on-farm and postharvest stages. There is a lack of solid data on OIC Member Countries with no comparisons known between OIC Member Countries and rest of world. This study was performed to analyze FLW in OIC Member Countries, in order to confirm or disprove these assumptions 20
Specific On-Farm Losses by Food Group 21
On-Farm Losses for Cereals Countries Maize Rice Wheat Notes APHLIS Africa 4 – 8% harvesting losses for cereals Bangladesh 1-6.5% Includes drying, on-farm and storage Cameroon 14% Includes shattering and field stacking for drying Iran 0.5-2% Tajikistan 4.3% Turkey 9.1% Includes spillage during on- farm loading Uganda 4% Range 0.5 – 4% 1-14% 4.3-9.1% Source: International Rice Commission, 2002; FAO, 2009; Bala et al., 2010; Asadi et al., 2010; World Bank, 2011; Tatlıdil et al., 2013; Affognon et al., 2014; Ndindeng et al., 2015; AGRA, 2013; Ileleji et al., 2009; Muyinza et al., 2015; Nabieva 2015; APHLIS. 22
On-Farm Losses for Roots and Tubers Countries Cassava Yams Sweetpotatoes Potatoes Notes Benin 13.6% Guyana 6.5% Nigeria 28% 37% Damage during harvest Tajikistan 4.9% Turkey 7% Range 6.5-28% 37% 4.9-7% Source: Okoh 1997; Bokanga, 1999; Amusa et al., 2003; Rees and Bancroft, 2003; UNIDO 2004; Zulfiqar et al., 2005; Hossain 2009; AGRA, 2013; Tatlıdil et al., 2013; Affognon et al.,2014; Nabieva 2015,Craig et al., 2015; Mohammed et al., 2015. Harvest wounds during digging is the most common cause of damage and on-farm losses for roots and tubers. 23
Literature Review Oilseeds and Pulses Information only found for groundnuts and dry beans, Mali and Uganda In Uganda, losses for dry beans 5-15%. Yields are 30% below potential yields due to cultivation practices and nutrient deficiencies Pod losses during harvesting are substantial at 20-30%; this is dependent on several factors: Method of Harvest Excessive Soil Moisture Content Drought Pod Shattering from Delayed Harvest Pests, particularly Bruchid Weevils 24
On-Farm Losses for Oilseeds and Pulses Countries Groundnut Dry Beans Cow peas Notes Uganda 30% Low yields Mali 20-30% Globally 10-30% Termites Globally 30-34% Weeds Globally 20-30% Dry soil, peg losses Uganda 30% Range 10 – 34% 30% Source: Umeh et al., 1999; Hassanein et al., 2000; Nautiyal, 2002; Gomez, 2004; AGRA, 2013; FAO, 2013; Sebuwufu, 2013; Affognon et al., 2014. 25
Literature Review Fruits and Vegetables Study focuses on bananas, mangoes, litchis, olives, citrus, tomatoes, peppers, leafy greens, onions. Broad range of existing information. Kader et al (2012) estimated losses range from 4- 12% due to harvesting practices Over-Maturity/Immaturity Direct Exposure to Sunlight Inadequate Field Containers Mechanical Damage (rough picking and handling in the field) Delays in Marketing. 26
Particularities of Fruits and Vegetables Once harvested, they immediately start to lose their nutritional and sensory quality. Being very perishable, they are often sold at loss during the season of abundance. Any damage and deterioration pre-dispose products to pathogen attack and rapid deterioration. Any delays in marketing will reduce shelf life, quality, appearance and nutritional value, which reduces market value. 27
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