MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain...

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MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN A SMART PROJECT STUDY

Transcript of MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain...

Page 1: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN

A SMART PROJECT STUDY

Page 2: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

SMART project

The SMART project is a public private partnership between Dutch horticulture companies (DHTB) Dutch knowledge institutions (Wageningen UR, TNO, BoPInc) and local companies.

The objective of the program is to make innovative horticulture technologies available for horticulture growers in Rwanda and South-Africa.

The challenge is offering technologies and practices that fit the local growing conditions and make them available, affordable and accessible for local producers.

A pilot greenhouse is being realized with local partner Rwanda Best Company to test and operate the SMART greenhouse. The partner is committed to share technologies within its value chain and beyond.

Page 3: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 4: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away

Losses also refer to any decrease in the mass, appearance, caloric and/or nutritional value of edible food intended for human consumption at any stage in the food value chain.

A loss of economic value happens, often reflected in the price per kg that a seller can get from a buyer (qualitative losses) , or in the total volume that a seller can offer (quantitative losses).

For instance, directly after harvest, the weight (volume) of vegetables can decrease because of evaporation due to high temperatures.

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Measuring losses in Rwanda

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The tomato value chain

Page 7: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Some conclusions1. There is NO cold chain for tomatoes (storage, transport facilities)

available

2. Tomatoes are passed and re-packed from one means of packaging to another means of packaging too many times

3. Tomatoes are packed in too large baskets and transported by overloaded trucks, seriously affecting the quality of the tomatoes

4. General storage at farm level and at markets is poor

5. Little incentive in the market to improve this situation, tomato value chain rather underdeveloped (high-end market constitutes less than 1%)

6. Due to dominant position of middlemen, difficult to increase coordination between supply and demand (essential for minimizing losses).

Page 8: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 9: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Small-scale affordable solutions Why small-scale?

The horticulture sector in Rwanda is a relatively small sector, both in terms of total volume as well as in terms of the size of the average farming operation.

Next to that, research has shown that large scale post-harvest solutions (such as pack houses, cold stores) often are less successful because of:

• Problem with selection of sites (poor location for growers makes access difficult)

• High costs of energy for operation (electricity, fossil fuels) and unreliable electricity supply

• Lack of trained local personnel needed for successful management.

Page 10: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Solution 1: Proper storage It is essential to control temperature of tomato.

In a 2010 research in Rwanda, the following average temperature in tomato was found (versus ideal temperature of around 15 °C)

Farm: 30.1 °C Wholesale market 22.1 °C Retail market 23.4 °C

Decrease in produce temperature of 10°C will extend potential shelf life by 100%.

For example, tomatoes handled at ambient temperature of 35°C will have a shelf life of 3 days, while at 25°C they will maintain good quality for 6 days.

The perfect temperature for a tomato to be conserved is 15°C. The maximum shelf life then is 14 days, so up to 5 times longer than the shelf life at 35°C.

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Solution 1.1: shade covers

Page 12: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 13: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 14: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Solution 1.2: ZECC

Page 15: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 16: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 17: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Solution 2:New innovations

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Solution 3:Usage of plastic crates

Page 19: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 20: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 21: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Solution 4: Drying and pulping

Page 22: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 23: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 24: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses
Page 25: MINIMIZING FOOD LOSSES ALONG THE VALUE CHAIN ......Focusing on losses in tomato value chain Post-harvest losses is not only the loss of produce: product that you throw away Losses

Solution 5: Practical training center

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Thanks for your attention!