Benefits and Opportunities for Value Addition and Product

Development

Apiame CegumaluaProject Manager

HACCP AUST Fiji Ltd. Fiji 1

Value addition and Product Development

n Traditionally aim of food processing is Preservationn i.e. to maintain food supply through out the seasonn To reduce losses n To better utilise surplus n Preservation slows down the natural process of decay

or spoilage caused by microorganism and enzymes and other factors like heat, moisture and sunlight

n Food is then changed into other forms of food that are shelf stable

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Opportunitiesn Better utilisation of surplus produce e.g. 70% of Breadfruit in Tonga is

wasted, high % of fruits mangoes, ngali nuts, bananas, pineapples etc rot and spoil

n Import substitution n Staples to develop into flour, chips, frozen products for export n Fruits for juice and leather snacks n Cocoa to chocolate or powdern Continuity of supplies of food – food securityn Opportunities for small producers to earn incomen Ability to produce high added value products earning reasonable

income

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Benefitsn Produce readily availablen Small type of Equipment available and affordable n Most technologies are available, accessible at scales

affordable to small producersn Products both in demand as fresh and as processed e.g.

snacks banana chips, taro and cassava chipsn High added unique value products can demand high

incomen Increase exports , increase sales

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Possible products

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Pandanus Juice in Marshall Islands

Food safety play

an important role in the

processing of safe juice

Banana chips in Samoa

Cost, Quality , Branding and Safety determine the selection to purchase?

. Processing Activities

HANDLING & PROCESSING INTRODUCES HAZARDS n nutrients ideal for growth n many microbes are present Fresh Produce and final product must be made safe or protected :preservation and good manufacturing practices to include a food safety program e.g. hazard analysis critical control

point (HACCP)

Monitoringn Produce or any raw material suspected to be

unfit for human consumption even after sorting and processing or suspected to have harmful materials should be rejected

n Start with good quality raw material for good quality end product

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n Some degree of compliance will be attainedif normal care and attention are given at various stages of handling the produce, from growing

to packaging

Highaddedvalueproductsareenteringinternationalmarkets

Recommendationsn Seek expert assistance for PD e.g. from Dr Beyer and AFCS mail

address : askme@apiame.com.fjn Be Trained and be aware of possibilities n Market research for what product is in demand or missing in the

market or possible substitution n Test your products for acceptancen Seek experienced graphic designers for good packaging design

and branding e.g from PIPSO or SPCn Be cost effectiven Be competitiven Seek assistance from PITI Aust NZ for markets opportunities

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Apiame CegumaluaProject manager

HACCP Aust Fiji LtdFiji

apiame@haccp.com.fj+679 9281492

Thank you

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