Safe Food, Fair Food: Introduction to the value chain assessment toolkit
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Transcript of Safe Food, Fair Food: Introduction to the value chain assessment toolkit
Safe Food, Fair Food:Introduction to the value chain
assessment toolkit
Tamsin DewéICARDA-ILRI Training on Tools for Rapid Assessment of Sheep and Goat Value
Chains in Ethiopia, Addis Ababa, 5-8 November 2012
Safe Food, Fair Food
Protecting the health of poor consumers
and Safeguarding livelihoods of poor livestock
keepers and other value chain actors
Background
Animal-source foods (ASF) have high nutritional value
ASF are single most important source of food-borne disease
80-90% African ASF marketed informally
However, food safety standards can be prohibitive – Restrict market access for
smallholder farmers– Drives trading underground
Risk-Based Decision Makingin informal marketing systems
Clear distinction between risk and hazard!– Hazard = anything that causes harm– Risk = probability + consequences
Although hazards are often common in informal markets, risk to human health is not necessarily high
Is there an acceptable level of risk?
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Safe Food, Fair Food
Risk-based approach to food safety– Structured way of evaluating and dealing with
risks– Identifies major risks in
food value chain from farm
to fork (multidisciplinary)– Identifies most useful
points of intervention
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Hazard identification
Hazard characterization Exposure assessment
Risk characterization
Risk management/ Risk communication
What harm does it cause?How does harm depend on
dose?
Can it be present in food? Can it cause harm?
How does it get from source to victim?
What happens along the way?
What is the harm?What is its likelihood?
Participatory methods fit
well
Codex Alimentarius framework for food safety risk assessment
Participatory rural assessment (PRA)
Can participation improve food safety?
Engaging producers and consumers– Consumers previously been neglected
Rapid, practical indication of risks arising from meat and milk production
Pre-tested in African context Performed in conjunction with value
chain assessment
ToolkitTopic
Participatory activity
Materials required
Questions to keep in mind
Guidance for facilitator- Phrasing- Step-by-step instructions
Example of data capture
Final comments/check-up
Toolkit
Main areas of interest:1. ASF production cycle and constraints
2. Herd dynamics and disease burden
3. ASF consumption cycle and constraints
4. Food selection,
management practices
and risk awareness
1. ASF production cycle
How does production vary during the year? What are the constraints to producing larger
amounts of milk or meat? Which of these is most important? What are farmers’ solutions to the constraints?
1. ASF production cycle
Activities:– Seasonal calendar– Pair-wise
comparison
How many animals move into and out of the herd in a year?
Where do they come from? What happens to them? Morbidity and mortality rates Prioritisation of diseases
2. Herd dynamics and disease burden
2. Herd dynamics and disease burden
Activities:– Proportional
piling– Listing
3. ASF consumption cycle
What is the role of meat or milk in the diet during the year?
What is the role of any ASF in diet quality?
What happens during times of food shortage?
To what extent are sheep/goat keepers also consumers? Photo: Charlie Pye-Smith/ILRI
4. Food selection and management
How accessible are sheep and goat products? How do people perceive food quality and safety? How does this influence consumption? How do conditions between purchase and
consumption affect nutritional value and food safety? Who bears the food safety risks or enjoys the
nutritional advantages of this product? What are some solutions to
improving food safety issues?
4. Food selection and management
Activity:– “Njera” diagram– Listing and ranking– Daily calendar/flow
diagram
6.00 am 500 ml Milk delivered to house door by hawker
6.15 am 250 ml Milk boiled
6.02 am 250 ml Milk stored in fridge
6.01 am 500 ml Milk taken to kitchen
6.20 milk left to cool4.30 pm 250 ml Milk taken from fridge and boiled
6.45 am 250 ml Milk drunk by children (unmixed) before school
6.00 am 250ml Milk added to tea and drunk
What do we get out of it?
Outputs– ASF production and consumption cycles and
constraints on these – Food selection and handling practices– Risk awareness and management
Further work– Baseline questionnaires and biological
sampling– Identify and quantify risks– Test interventions
Strategy & Timeline
Initial scoping of 4 value chains
(yr 1)
Integrated risk assessment
(yr 1)
Best-bet interventions
(yr 2-3)
Dissemination of findings
(yr 3)
Upgraded curricula
(yr 3)
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Continuous monitoring and evaluation and impact assessment
Safe Food, Fair Food Tamsin Dewé, Consultant
Kristina Rösel, Project [email protected]
http://livestockfish.cgiar.org