Postharvest Loss reduction in smoked fish value chains in tropical countries:

Transcription

1 Postharvest Loss reduction in smoked fish value chains in tropical countries: A review of a market acces ss driven intervention and prospects for developing countries. Omar R. Peñarubia Fishery Officer 6 / SAVE FOOD Innovationparc 2017

2 Contents Importance of Smoked Fish Value Chain Challenges in the Smoked Fish Value Chain Addressing the Challenges Prospects Conclusion SAVE FOOD Innovationparc

3 Section 1 IMPORTANCE of Smoked Fish Value Chain SAVE FOOD Innovationparc

4 In Food Security World Fish Utilization % 13% 12% 45% Direct Human Consumption Dried, salted, smoked or cured forms Prepared and preserved form Frozen form FAO The State of World Fisheries and Aquaculture Contributing to food security and nutrition for all. Rome. 200 pp In developing countries, small-scale fisheries artisanal fish processing characterized by hot smoking and drying processes women play an important role in the value chain support the living conditions of local communities and contribute significantly to food security. Asia and Africa SAVE FOOD Innovationparc

5 Smoked Fish Production Oceania Americas Africa Europe Asia SAVE FOOD Innovationparc

6 In Domestic Marketing and International Trade Top Producers of Smoked Fish (000) Top Exporters of Smoked Fish (000) Tausende Tausende India Indonesia Chad Philippines Sierra Leone Benin Cameroon Sri Lanka Ghana Togo Indonesia Myanmar Turkey Thailand China Niger Philippines South Africa Pakistan Viet Nam FAO Fishery and Aquaculture Statistics. Global Fisheries commodities production and trade (FishstatJ). In: FAO Fisheries and Aquaculture Department [online]. Rome. Updated SAVE FOOD Innovationparc

7 18 May 2015 Map of Smoked Fish Producers TOP 10 Producers Other Producing Countries This is the name of the Conference 7

8 Section 2 CHALLENGES in the Smoked Fish Value Chain SAVE FOOD Innovationparc

9 Safety Aspects of Polycyclic aromatic hydrocarbons (PAH) - formed during incomplete combustion or pyrolysis of organic material the End Products benzo[a]pyrene -human carcinogen (Group 1) 1 Alerts due to presence of PAHs in fish and fish products International Agency for Research on Cancer (IARC) 2 Rapid Alert System for Food and Feed (RASFF) SAVE FOOD Innovationparc

10 Poor Yield and Substandard Products Côte d'ivoire lost US$ 1.6 million between 2006 and 2011 due to a self-ban from export SAVE FOOD Innovationparc

11 Section 3 ADDRESSING the Challenges SAVE FOOD Innovationparc

12 EU regulatory framework on the control of PAHs Commission Regulation (EU) Nº 835/2011 (from September 2014) maximum levels for total * PAHs:12μg/kg * benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene benzo(a)pyrene: and 2μg/kg Codex Alimentarius Guidelines Codex Alimentarius Code of Practice CAC/RCP (Codex Alimentarius, 2009) - formation of PAH during smoking and direct drying is dependent on a number of variables SAVE FOOD Innovationparc

13 Process Optimization The FTT-Thiaroye Fish Processing Technology SAVE FOOD Innovationparc

14 Improved fish quality and safety, hence minimal post-harvest losses FTT-Thiaroye Results Chorkor 37 Metal drum 0, FTT Chorkor Metal drum 0,9 FTT Improved yield: greatly reduced smoking time allowing for more smoking sessions, resulting in a higher volume of marketable product Smoked-soft Barracuda Smoked-dry Barracuda SAVE FOOD Innovationparc

15 FTT-Thiaroye Case SWOC Analysis Studies -Tanzania Kissai, G and Y. Mgawe Field results with regards to strengths and weaknesses of using FTT-Thiaroye oven in Tanzania SAVE FOOD Innovationparc

16 Section 4 PROSPECTS in the Smoked Fish Value Chain SAVE FOOD Innovationparc

17 Scaling Up the Technology As of today, the FTT is formally established in Angola, Burundi, Cameroon, Côte d Ivoire, Democratic Republic of Congo, The Gambia, Ghana, Guinea- Bissau, Senegal, Tanzania and Togo. Scope from Africa to Asia Utilization of oil from fat collection tray Greening the Smoked optimization of the cooking phase with renewable energy solar biodigester Fish Value Chain SAVE FOOD Innovationparc

18 Postharvest Loss Reduction in achieved thru: Conclusion smoked fish value chain can be having awareness of the importance and challenges of the value chain having a better understanding of the regulatory frameworks and guidelines implementing a real risk assessment, corrective control measures, and adopting dependable improved techniques including the FTT-Thiaroye SAVE FOOD Innovationparc

19 Thank you Contact us SAVE FOOD Innovationparc