Safe Food, Fair Food: Introduction to the value chain assessment toolkit

download Safe Food, Fair Food: Introduction to the value chain assessment toolkit

of 20

  • date post

  • Category


  • view

  • download


Embed Size (px)


Presented by Tamsin Dewe at the ICARDA-ILRI Training on Tools for Rapid Assessment of Sheep and Goat Value Chains in Ethiopia, Addis Ababa, 5-8 November 2012

Transcript of Safe Food, Fair Food: Introduction to the value chain assessment toolkit

  • 1. Safe Food, Fair Food:Introduction to the value chainassessment toolkit Tamsin DewICARDA-ILRI Training on Tools for Rapid Assessment of Sheep and Goat ValueChains in Ethiopia, Addis Ababa, 5-8 November 2012

2. Safe Food, Fair Food Protecting the health of poor consumers and Safeguarding livelihoods of poor livestockkeepers and other value chain actors 3. Background Animal-source foods (ASF) havehigh nutritional value ASF are single most importantsource of food-borne disease 80-90% African ASF marketedinformally However, food safety standardscan be prohibitive Restrict market access for smallholder farmers Drives trading underground 4. 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 ininformal markets, risk to human health isnot necessarily high Is there an acceptable level of risk?4 5. Safe Food, Fair Food Risk-based approach to food safety Structured way of evaluating and dealing withrisks Identifies major risks infood value chain from farmto fork (multidisciplinary) Identifies most usefulpoints of intervention 6. Codex Alimentarius framework for food safety risk assessmentCan it be present in food? Hazard identificationCan it cause harm?What harm does it cause?How does it get from source toHow does harm depend onvictim? dose?What happens along the way?Hazard characterizationExposure assessmentWhat is the harm? What is its likelihood?Risk characterizationParticipatorymethods fit wellRisk management/Risk communication 6 7. Participatory rural assessment (PRA) Can participation improve foodsafety? Engaging producers and consumers Consumers previously been neglected Rapid, practical indication of risksarising from meat and milkproduction Pre-tested in African context Performed in conjunction with valuechain assessment 8. Toolkit TopicParticipatory activityMaterials requiredQuestions to keep inmindGuidance for facilitator-Phrasing-Step-by-step instructionsExample of data captureFinal comments/check-up 9. Toolkit Main areas of interest:1. ASF production cycle and constraints2. Herd dynamics and disease burden3. ASF consumption cycle and constraints4. Food selection, management practices and risk awareness 10. 1. ASF production cycle How does production vary during the year? What are the constraints to producing largeramounts of milk or meat? Which of these is most important? What are farmers solutions to the constraints? 11. 1. ASF production cycle Activities: Seasonal calendar Pair-wise comparison 12. 2. Herd dynamics and diseaseburden How many animals move into and out ofthe herd in a year? Where do they come from? What happens to them? Morbidity and mortality rates Prioritisation of diseases 13. 2. Herd dynamics and disease burden Activities: Proportional piling Listing 14. 3. ASF consumption cycle What is the role of meat ormilk in the diet during theyear? What is the role of any ASFin diet quality? What happens during timesof food shortage? To what extent aresheep/goat keepers alsoconsumers?Photo: Charlie Pye-Smith/ILRI 15. 4. Food selection andmanagement 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 andconsumption affect nutritional value and food safety? Who bears the food safety risks or enjoys thenutritional advantages of this product? What are some solutions toimproving food safety issues? 16. 4. Food selection and management Activity: Njera diagram 6.00 am 500 ml Milk delivered to house Listing and ranking door by hawker Daily calendar/flow 6.01 am 500 ml Milk taken to kitchen diagram 6.02 am 250 ml Milk6.15 am 250 ml Milk stored in fridge boiled 4.30 pm 250 ml Milk6.20 milk left to cool taken from fridge and boiled 6.00 am 250ml Milk 6.45 am 250 ml Milk added to tea and drunk by children drunk(unmixed) beforeschool 17. What do we get out of it? Outputs ASF production and consumption cycles andconstraints on these Food selection and handling practices Risk awareness and management Further work Baseline questionnaires and biologicalsampling Identify and quantify risks Test interventions 18. Strategy & TimelineInitial scopingIntegrated riskBest-bet Dissemination Upgradedof 4 value assessment interventions of findings curricula chains (yr 1)(yr 2-3)(yr 3) (yr 3)(yr 1) Continuous monitoring and evaluation and impact assessment18 19. Safe Food, Fair Food Tamsin Dew, Consultant Kristina Rsel, Project Co-Ordinator 20.