Rosa S. Rolle, Ph.D Senior Agro-Industries and Post-harvest Officer FAO Regional Office for Asia and...
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Transcript of Rosa S. Rolle, Ph.D Senior Agro-Industries and Post-harvest Officer FAO Regional Office for Asia and...
Rosa S. Rolle, Ph.DSenior Agro-Industries and Post-harvest Officer
FAO Regional Office for Asia and the PacificBangkok
PRODUCER
CONSUMER
THE HORTICULTURAL CHAIN Basic Facts
Spans the continuum from the producer to the consumer
Includes a number of stakeholders;
Can be either simple or complex
Is driven by consumer demand
INFORMATION
Key Objectives of Horticultural Chain Management
Reduce losses Maintain quality Assure safetyImprove efficiency Ensure that
consumer and market demand for safe fruits and vegetables can be met
HARVEST
TREATMENT
PACKAGING
TRANSPORT
STORAGE
DISTRIBUTION
MARKETING
Major Operations in the Chain
Every stakeholder in the chain has a responsibility to: - handle properly and to minimise the risk of contamination to assure safety and quality of produce
PRODUCTION
Quality cannot be improvedAfter harvest
Key Stakeholders in Traditional Horticultural Supply Chains
Key Stakeholders in Modern Value Chains
HARVEST
TREATMENT
PACKAGING
TRANSPORT
STORAGE
DISTRIBUTION
MARKETING
Major Operations in the Chain
A Chain is only as strong as its weakest link
PRODUCTION
Quality Cannot be improvedAfter harvest
Factors that Influence the Linkages and Integrity of the Chain
1. StakeholdersLevel of organization
Horizontal Vertical
Level of knowledge and skill of stakeholders
Poor Integration of Activities in Supply Chains is a Major Cause of
Losses Long time-frame in delivering produce to market compromises produce quality.
High ambient temperatures and inappropriate handling contribute to quality deterioration
Schematic of supply chain for locally produced fresh produce
Factors that Influence the Integrity of the Chain
2. Technological base
EquipmentTools
Factors that Influence the Integrity of the Chain
3. InfrastructureAvailability of-, and access to packing house facilities, transport, potable water, markets.
The infrastructural base need not be elaborate but must be hygienically maintained in order to minimize produce contamination
Factors that Govern the Level of Operations Within the Chain
Affordability in the target market
Consumer preferences in the target market
Produce must meet the quality requirements of the target market
What is Quality? A combination of
attributes, properties or characteristics that give a commodity value in terms of its intended use. (Kader and Rolle, 2005)
Noteworthy
FOOD QUALITY is an
option …
Source: Hurst (2008)
Variety
Mainstream Horticultural Produce
Convenience
Price and Freshness
Wet Market
Supermarkets
Exotic and SpecialtyProduce
Innovation
Basic
Up-market
Healthy Options
SOCIO- ECONOMICS
CONSUMER DEMAND TRENDS
Safety and Quality
Factors that Contribute to Quality
AppearanceSize, shape, color, gloss, freedom from defects
TextureFeel in the hand
Firmness, softnessFeel in the mouth
Juiciness, crispiness, toughness
…Factors that Contribute to Quality
FlavourSmell Taste
Sweetness, sourness, astringency, bitterness
Nutrition Vitamin, mineral, lipid, protein, carbohydrate,
fibre, phytonutrients
Assurance that food will not cause harm to the consumer when it is preparedand/or eaten according to its intended use.
Food SafetyFood Safety
….Factors that Contribute to Quality
Fresh Produce is vulnerable to contamination as it moves through the chain. Efforts must,
therefore, be made to minimise the risk of contamination through preventative
approaches
Fresh Produce is vulnerable to hazards at every step of the chain
What kind of HAZARDS?
PHYSICAL- Blades
- Packaging material
BIOLOGICAL- Microorganisms
- Birds- Insects
CHEMICAL- Pesticides- Detergents
PRODUCTIONPRODUCTION HARVESTINGHARVESTING HANDLINGHANDLING STORAGESTORAGE DISTRIBUTIONDISTRIBUTION
Fresh Produce May Look GoodBut a key question is : “Is it Safe to Eat?”
Food Safety must be assured in the post-harvest chain through simple, practical preventative approaches
Minimize the opportunity for microbial
contamination through proper handling:
Produce must not come into contact with soil
after harvest.
Water used in post-harvest operations must be clean and
free from contamination to
assure safetyThe use of potable water
in post-harvest operations helps to preventMicrobiological and
chemical contaminationHot Water Treatment
Washing or contaminating??
Tools and equipment used in
post-harvest operations must be
clean to assure safety
Clean tools, equipment and packaging, helps to prevent :Microbiological and
chemical contamination;The spread of post-harvest
diseasesInsect infestation
Tools must also be intact, to avoid physical hazardsE.g. Blades from the
harvesting equipment stuck in the fruit
Packaging must be clean to assure
safety
Detergents used in washing mustbe safe in use for food and must not pose a risk of chemical contamination
Proper handling, protection from mechanical injury and temperature and relative humidity management are fundamental in maintaining
quality in the chain
Good Packaging and proper handling are critical in in minimising quality loss
Cushioning of produce for the wet market
Containers must have smooth surfaces to avoid mechanical
damage during transportation
Packaging and other containers used must be repaired if produce damage is to be avoided
Proper packing and Stacking in transport
systems to allow air flow is critical to maintaining
temperature and optimizing the use of
space in transport systems
Packaging containers must be of the correct size and must not be
overpacked to minimise bruising,
compression damage and heat build up
CONSUMER
PRODUCER
Good Hygiene
ProperHandling & packaging
Temp & humidity management
Efficiency
THANK YOU