THE McKNIGHT FOUNDATION John H. Muyonga Makerere University

Transcription

1 FOOD PROCESSING & PRESERVATION: IMPLICATIONS FOR NUTRITION, FOOD SECURITY AND LIVELIHOODS THE McKNIGHT FOUNDATION John H. Muyonga Makerere University Presented at the Regional Workshop on Community Level Food Processing for Improved Food Security, Nutrition and Livelihoods, Entebbe, Uganda, April 3 rd 2013

2 World Hunger Map Source: The State of Food Insecurity in the World, 2003

3 Chefurka (2008):

4 Why focus on improved food post harvest handling and processing? Feasibility of addressing food shortages through increased production limited by Limited arable land access: Average farm size in Africa 1.6 Ha Minimal use of production inputs It is easier to save food already produced than to produce more? There are inexpensive processing options that could be used to address malnutrition and micronutrient deficiencies? Agro-processing provides opportunities for livelihood diversification among farming communities

5 Guiding questions What is the current status in the Ehaf region with respect to food post harvest handling What contribution can food processing & preservation make towards food security, nutrition and improved livelihoods? What can be done to enhance the contribution of food processing & preservation to food and nutrition security?

6 Context Approximately 80% of population of Ehaf engaged in agriculture Between harvest and consumption the value of food may be enhanced or lost Window of opportunity for addressing human food needs? Globally, approximately, 1.3 billion tonnes of food (~1/3 of total food produced) is lost annually between harvest and consumption Farm gate prices low and highly varied

7 Leaky Food Pipeline

8 Post harvest food losses Quantitative loss Qualitative loss Causes Poor storage facilities, processing, packaging and distribution infrastructure Poor production planning Weak linkages between production and market Premature harvesting High quality standards Abundance and consumer attitudes

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10 Post harvest handling and quality of food supply

11 Improved grain store Post-harvest technology encompasses produce handling and primary processing mainly done on-farm

12 Food Processing & Preservation Processing: Intentional alteration of food properties Preservation: Treatments aimed at extending the shelf life of food Some processing methods also achieve preservation

13 Stages of food processing Primary processing E.g. sorting & drying Secondary processing E.g. milling Tertiary processing E.g. extrusion & brewing

14 Harvest needs stabilisation Product stabilisation helps to improve market access (better incomes) and to cater for food needs in periods of limited harvests

15 Seasonal variations in food security

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17 Processing to create diversity and improve market access E.g. OFSP Outreach Juice Pan cakes Doughnuts Buns Bread Cakes Chapatti Products fetch better incomes

18 New products to expand markets

19 Example: Maize and its extended value products Plant part 1 st Stage Product (PRIMARY) 2 nd Stage Product (SECONDARY) 3 rd Stage Product (Tertiary) Grains Clean dry grain Flour Bran, Bran Oil Alcoholic drinks, etc. Noodles, etc. Leaves Stems Cobs Straw Phytochemicals Straw Phytochemicals Fuel Fuel, Paper, Medium for mushroom growing Fuel, Paper, Medium for mushroom growing

20 Processing/post harvest handling to enhance safety Cassava fermentation, a common practice in Africa eliminates cynogenic glucosides which are toxic to humans and animals Traditional African fermented beverages e.g. bushera and maheu and fermented milk products e.g. ghee and maziwalala found to be less likely to contain pathogenic micro-organisms Proper drying of grains and storage under dry and cool conditions deters development of mycotoxins which are associated with development of cancers

21 Processing to improve nutritional value Grain malting and fermentation found to improve nutrient bioavailability Cassava fermentation found to reduce antinutrients Processed products made from blend of ingredients have enhanced nutritional value

22 Fortification Device named Niko which means healthy, or to heal in the Nepali language & victory of the people in Greek Approx 2 billion people, at risk for iron, vitamin A, or iodine deficiency. Fortification of staple foods is a cost effective approach to alleviation of micronutrient deficiencies Staples processing in developing countries majorly done locally Low cost (<$500) fortification equipment for small scale rural community developed Rural fortification efforts reported in many countries, including Tanzania, Nepal, Mali, Malawi and Zambia but investment in effort limiting

23 Nutritional enhancement of banana Nutrient Nutrient enhanced banana (100g) Energy (kcal) Protein Fat (%) Iron (mg) Vitamin B 1 (mg) Vitamin B 2 (mg) Folate (mcg) Vitamin A (mcg) Zinc (mg) Banana flour (100g)

24 Is there a culture of food processing in Africa? Product category Cereal based beverages Milk products Roots and tuber crops Fruit products Meat and fish products. Products Obushera & Malwa (Ug), Busa (Ke), Maheu (S.A), Hulumur (Sudan), Borde(ET), Ogogoro (Ng), Ayib, maziwalala, musigo, Amukeke (Ug), Gari (Ng), Oyoko (DRC),. Tonto (Ug), Omukalu (Ug), Biltong (S.A),....

25 Food Processing Technologies Traditionally used in Africa Fermentation Cereals; fish; meat and milk Drying Vegetables, meat, fish, grains Smoking Fish and meat Roasting Grains Milling Grains

26 Value of Secondary Agriculture: a 4 fold multiplyer

27 Secondary Agriculture: Beyond Just Production! Empowerment of small growers Bottom of pyramid phenomenon Adding Value to primary produce Science + Technology + Entrepreneurship = Surplus food plus cash for livelihood Adapted from Prof. D. P. S. Verma

28 Summary of benefits of food processing Enhancing value to producers Increasing food diversity (variety) Reducing post harvest losses Easing handling and preparation Facilitating spatial and temporal distribution Enhancing nutritional value Improving acceptability Reducing bulk Improving safety

29 Food & Nutrition Security Access Availability Utilisation FOOD PROCESSING & PRESERVATION Agricultural products

30 Limitations to community food processing and preservation Human capacity Appropriate technology Weak business linkages

31 What needs to be done to harness food technology for improved nutrition, food security and livelihoods

32 Communal or individual enterprises?

33 Workshop Objectives 1. Share experiences on the potential role of agro-processing and post-harvest technologies in the improvement of nutrition, food security, livelihoods and sustainability for resource constrained agricultural communities, and on prospects for successful utilization of food technology for development 2. Assess prospects for utilizing agro-processing and post-harvest technologies for improvement of nutrition, food security, livelihoods and sustainability for resource constrained agricultural communities in Ehaf region 3. Develop a strategy for wider, effective and sustainable application of regionally adaptable post-harvest and agro-processing technologies and interventions for addressing food security, livelihoods in the Ehaf Region 4. Initiate designing of interventions for utilization of agro-processing and post-harvest technologies for improvement of food security, nutrition, livelihoods and sustainability for resource constrained agricultural communities in Ehaf region

34 Income security first and food security will follow Rolando Dy Food for Thought Thank You