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

tamsindewe@gmail.com

Kristina Rösel, Project Co-Ordinatork.rosel@cgiar.org

http://livestockfish.cgiar.org