IMPROVING METHODS FOR ESTIMATING POSTHARVEST LOSSES

Transcription

1 IMPROVING METHODS FOR ESTIMATING POSTHARVEST LOSSES ROBERT VAN OTTERDIJK, GLOBAL INITIATIVE ON FOOD LOSS AND WASTE REDUCTION

2 Global Food Loss and Food Waste (1) 1.3 billion ton ( kg ) 1 / 3

3 Global Food Loss and Food Waste (2) 0 Definition of food losses Food Loss and Waste refer to the decrease in mass (dry matter) or quality particularly nutritional value, and subsequent economic value of food (edible parts) that was intended for human consumption, throughout the supply chain. Food that was originally meant for human consumption but which exits the human food chain is considered as food loss or waste, even if it is then directed to a non-food use (feed, bioenergy). Food Loss refers to food that during its movement along the food supply chain gets spilled, spoilt or otherwise lost or incurs reduction of quality before it reaches its final product or retail stage. Food loss is the unintended result of the process or the institutional/ legal framework.

4 SAVE FOOD - Study to a Food Loss Reduction Plan (1) Methodology for the Case Studies in the Field 1 Selection of countries and subsectors Existing and on-going programmes Collaboration with partners Selected so far in Africa: Kenya (maize, banana, milk, fish) Uganda (maize, oilseeds, groundnut) Cameroon (tomato, cassava, poultry, fish) Senegal (rice, onion, groundnut, fish) Selected so far in Asia: Myanmar: mango, milk, fish Vietnam: rice, banana, pork India: rice, lentils, milk, fish Thailand: rice, mango, aquaculture fish

5 SAVE FOOD - Study to a Food Loss Reduction Plan (2) Methodology for the Case Studies in the Field 2 Identification of Consultants Subsector Specialist, actor in the food supply chain Agricultural Economist 3 Selection of Food Supply Chains Based on smallholder producers Significant scale of food production Preferably including agro-processing and urban market

6 SAVE FOOD - Study to a Food Loss Reduction Plan (3) Methodology for the Case Studies in the Field 4 Uniform Methodology Preliminary Screening of Food Losses ( Screening ). Survey Food Loss Assessment ( Survey ). Load Tracking and Sampling Assessment ( Sampling ). Solution Finding ( Synthesis ).

7 SAVE FOOD - Study to a Food Loss Reduction Plan (4) Methodology for the Case Studies in the Field 4-1 Screening Review of secondary data and key-informant (expert) interviews Selection of Food Supply Chains Characterization of food losses in selected FSC Critical Loss Points Planning the Survey and Sampling methods 4-2 Survey Observations Semi-structured interviews Key-informant interview Validation and reporting

8 SAVE FOOD - Study to a Food Loss Reduction Plan (5) Methodology for the Case Studies in the Field 4-3 Sampling Screening and Survey report and data Setting the objective Choosing the load Unit of measurement or Experimental unit Sampling Tracking - Replication Measurements and results Analysis and cause finding 4-4 Synthesis Food Loss Reduction Strategy Investment program to reduce food losses

9 Maize Losses in Kenya

10 The main food supply chains FSC #1 Area of production Final product Volume (ton/year) Nr of smallholders 1 Lugari Maize grain 36,000 MT 21,500 2 Lugari Maize meal 20,000 MT * 84 3 Trans Nzoia west Maize grain 173,000 MT 14,500 4 Large storage facilities Maize grain 30,000 MT - * Estimated No. of posho mills in Lugari is 84.

11 Poor practices Livestock damage before harvest Low crop care

12 Critical Loss Points (1) CLP # FSC step (intermediate) Product %age Loss Cause of loss 1 Harvesting Maize on cobs L-3.3 TN-1.0 -Leftovers in the field -It s always ignored as no one has ever quantified how much is left in the farm and the value lost -poor supervision -lack of labour- skilled and non skilled -In trans Nzoia maize is a commercial crop for most farmers

13 Critical Loss Points (2) Maize stooks

14 Critical Loss Points (3) Mechanical damage during harvest Shattering during de-husking

15 Critical Loss Points (4) CLP # FSC step (intermediate) Product %age Loss Cause of loss Tractor sheller grain L-3.2 TN-2.0 -maize left on spent cobs -spillage and shattering 2 Hand shelling by beating grain L-2.3 TN-1.9 -spillage and shattering, maize left on spent cob Hand shelling by stripping grain L-1.6 TN-0.4 -spillage and shattering, maize left on spent cob

16 Critical Loss Points (5) Tractor shelling Hand shelling

17 Critical Loss Points (6) Grain on spent cobs Shattered grain

18 Critical Loss Points (7) Sorting is critical before shelling. If not well done, then rotten grain finds way to the whole supply chain

19 Critical Loss Points (8) CLP # FSC step (intermediate) Product %age Loss Cause of loss 3 Farm Storage Maize grain L TN 8% weevil 8.8% discoloration 10.7% weevils 8.5% discoloration Short lived preservatives and poor storage practices and infrastructure

20 Critical Loss Points (9) Farmer storage Rural on farm/rental stores

21 Critical Loss Points (10) CLP # FSC step (intermed iate) Product %age Loss 4 Informal milling Whole meal flour 3.5% Cause of loss Inefficiencies and poor sanitation

22 Low Loss Points LLP # FSC step intermediate Product % loss Good practice 1 Transportati on and marketing Grain proper packaging -Use of proper means of transport 2 Milling (formal) 3 Trader grain Sifted maize flour 1 Efficiency is observed Spillage 0.1 Commercial orientation Rotten 0.4

23 THANK YOU The first Scientific Advisory Committee