Post-Harvest Losses and Food Waste Research in Canada

Presentation to APEC Seminar on Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain

August 2013

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Food Losses and Waste Are An Important Element of Supporting Food Security• Much of the dialogue on food security has focused on

improving production and productivity

• However, mounting evidence suggests that the world supplies sufficient food, but 30-40% is lost or wasted– In developing nations, it is estimated that most food losses happen post-

harvest, between harvest and retail– In developed nations, it is estimated that most food waste is due to

consumer waste, much of this suitable for human consumption

• Reducing food losses and waste is an opportunity to increase the available supply of food

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Reducing Food Losses in the Early Stages of the Food System

• Much of the attention on food losses and waste is centered around innovations in storage, transportation, infrastructure

• In addition to losses during storage, Canadian scientists have looked at means to reduce food losses at earlier stages of the food system – production and harvest, where scientists research 4 categories:

i. Intrinsic characteristics of the product that improves resiliency ii. Practices employed in the field and post-harvestiii. Additives that inhibit ripening and decay iv. Technology use

• Research related to losses in grains focuses primarily on the first, second and fourth of these categories

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Intrinsic Characteristics of the Product

• Pre-harvest sprouting (PHS) in grain is caused when grains have reached maturity but are negatively affected by rains before harvest. PHS creates waste/losses by reducing grain yield and suitability for food processing. In Canada, this can result in about $100million in lost market value 3 out of 10 years.

• Scientists undertake genetic research on PHS-resistant characteristics in grains to pursue improved cultivars

• Scientists also study methods for measuring factors that contribute to PHS (e.g. dormancy)

Intrinsic Characteristics of the Product cont’d

• Disease and insect damage in grains can cause serious losses

• Grains with increased resiliency will result in reduced losses

• Breeding for resiliency against diseases and insects is on-going in Canada– Diseases: fusarium head blight and associated mycotoxin (DON), leaf and stem

rust, common bunt, crown rust, ergot, and leaf spot

– Insects: wheat stem sawfly, orange wheat blossom midge

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Practices Associated with Storage

• Potentially cost-effective practices can be an important means to reduce food losses and waste during storage

• Examples of Canadian research:– Aeration of grain with air/liquid nitrogen to freeze insects – Use of microwaves to control beetles in grains and pulses– Use of short-wave near-infrared hyperspectral and digital

colour imaging to detect fungal damage, insect damage• One can calibrate inexpensive near-infrared apparatus for

specific characteristics

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Inhibition of Ripening and Decay (associated with fruits and vegetables rather than grains)• Studies have been completed in preventing physical decay and

disease in fruits and vegetables – Use of 1-methylcyclopropene, ethylene, ozone, and antimicrobials

as possible ripening inhibitors.– Use of reflective tarps during harvest to extend life– Lactic fermentation and biological agents to delay decay

• The first option is particularly useful for fruits that are sensitive to chilling and might be broadened to sub-tropical and tropical fruits (e.g. banana, avocado, durian, guava, jackfruit, mango, etc.)

• The second 2 options could be of significant importance in hot climates

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Use of Cost-Effective Technology

• Some technologies can dramatically reduce food losses and waste and can be quite cost-effective

– Use of instruments to detect insects, moulds and mycotoxins (traps, odour detection)

– Weather-tight bins to keep grain dry

– Aeration after harvest to dry and cool grains

– Use of “sensor arrays” to identify specific sources of spoilage (Temperature and moisture sensors will soon be developed as well as nanosensors for odours)

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Public – Private Partnerships

• At Agriculture and Agri-Food Canada (AAFC), funding programs are available to support collaborations between AAFC scientists, other public agencies and the private sector

• For example, industry-based organizations, like the Canola Council and Western Grains Research Foundation can partner with universities and AAFC to research topics that will lend to reduction of losses and waste

• This approach can be effective in meeting industry goals by capitalizing on the strengths within each sector

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Conclusions

• When discussing food losses and waste, we need to look at a broader spectrum of possible options (e.g. more resilient varieties) rather than just post-harvest

• Canadian scientists have concluded that improvements to production, harvest, and storage processes can help to reduce waste and post-harvest losses

• This research is adaptable to production systems in both developing and developed economies

• Public – private partnerships, through funding programs, can be effective in the development of innovative ways to reduce losses

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For Further Information

• Canadian scientists working in both grains and horticulture fields would be happy to discuss their post-harvest and resiliency work with you in greater detail

• For more information on scientists working these fields, please contact:

Diane LivingstonEmail: diane.livingston@agr.gc.ca Telephone: 1 (306) 523-6568

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