FAO study on postharvest losses of cassava, mango and tomato in Trinidad and Tobago, Guyana and St. Lucia. Technnical aspects. (Majeed Mohammed & Kelvin Craig)
This document summarizes a study on postharvest losses of cassava, mango, and tomato in the Caribbean. It finds that the highest losses occur at critical loss points during harvest, storage, and retail. Major causes of losses include physical damage during harvesting and transport, as well as physiological, pathological, and entomological issues. The study recommends strategies to reduce losses such as improved harvesting techniques, packaging, storage conditions, and development of value-added products.
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Similar a FAO study on postharvest losses of cassava, mango and tomato in Trinidad and Tobago, Guyana and St. Lucia. Technnical aspects. (Majeed Mohammed & Kelvin Craig)
Similar a FAO study on postharvest losses of cassava, mango and tomato in Trinidad and Tobago, Guyana and St. Lucia. Technnical aspects. (Majeed Mohammed & Kelvin Craig) (20)
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FAO study on postharvest losses of cassava, mango and tomato in Trinidad and Tobago, Guyana and St. Lucia. Technnical aspects. (Majeed Mohammed & Kelvin Craig)
1. FAO study on Postharvest losses of cassava, mango and tomato in Trinidad and Tobago, Guyana and St. Lucia
Majeed Mohammed and Kelvin Craig
2. OUTLINE
•Introduction: Cassava , Mango and Tomato value chains and storage potential
•Methodology (FAO 4-S Approach, Diei-Quadi and Mgawe, 2012)
•Results: causes of qualitative and quantitative losses
•Postharvest loss management strategies
3. Perishable nature
•Variations in maturity, shape and size.
•Harvesting methods and field handling practices.
•Prone to physical damages and wounding stress.
•Susceptibility to physiological disorders.
• Implications of pathological and entomological damages on quality attributes.
•Opportunities to develop value-added products to alleviate postharvest losses.
4. Objectives
•To systematically assess and characterize the cassava, mango and tomato value chains in Trinidad and Tobago, Guyana and St. Lucia using field based measurements at the farm, wholesale and retail markets.
•To identify where quality changes and postharvest losses occur and to measure and categorise the level of deterioration and their causes at various critical loss points (CLP), and more importantly, to determine where realistic solutions exist for reducing these losses in the value chain.
5. Methodology
FAO 4-S Approach, Diei-Quadi and Mgawe, 2012
Screening: inventory postharvest losses, identify CLPs,
data collection tools.
Survey: interviews with key stakeholders in FSC, in dept
analysis of FSC.
Sampling: Load Tracking and Sampling Assessment, tracking
and tracing activities within postharvest system
components.
Synthesis: monitoring mechanism for food losses; an
investment programme to reduce food losses; and a
food Loss Reduction Strategy.
8. CASSAVA PRODUCER
↓
Harvest Cassava
7 – 18 months
↓
Field selection
↓
Packing in bag, crates
↓
Load on transport vehicle
Transport
Soak overnight in 700ppm chlorinated water ↓ Power wash to remove dirt ↓ Rinse in 700ppm Chlorinated water ↓ Cut into logs ↓ Seal package ↓ Freeze at -18°C
RETAILER
↓
Wash
↓
Storage
↓
Grade
↓
Moist
Medium
RETAIL
MARKET
WHOLESALE MARKET
WHOLESALER
RETAIL
MARKET
PROCESSOR
Logs, flakes, cubes, farine, flour, puree, starch, gari, chips, cassareep, pone mix
CONSUMER
NATIONAL PACKINGHOUSE
CLP#1
CLP#2
CLP#3
9. Table 1. Postharvest losses of cassava at farmer/retailer in Trinidad and Tobago -------------------------------------------------------------------------------------------------------------------------------- --
Critical Loss Postharvest losses (%) Farmer/Retailer
Points (CLP) ------------------------------------------------------------------------------------------------------------------------------
Physical Physiological Pathological Losses Quality
--------------------- and (%) score
VS-1 VS-11 Entomological
------------------------------------------------------------------------------------------------------------------------------------------
Field Harvest 1.5 0.0 0.0 2.0 3.5 8.0
CLP#1
Packhouse 1.0 0.0 1.0 1.5 3.5 6.0
CLP#2
Retail Marketing
CLP#3:
Day 2 0.5 1.0 0.0 0.5 2.0 6.0
Day 4 1.0 1.0 1.0 2.0 5.0 5.0
Day 6 1.0 1.5 2.5 1.0 6.0 4.5
Losses 5.0 3.5 4.5 7.0 20.0
-----------------------------------------------------------------------------------------------------------------------------------------
Farmer who retails at municipal, roadside or mobile markets
Data taken from 2-3 bags (84-96 lbs) x 10 times
Ambient conditions: 28-32C and 65-75% RH.
VS: Vascular Streaking. Quality score: 1-9 with 1=poor, 9=excellent.
10. Table 2. Postharvest losses at farmer/retailer in Guyana -------------------------------------------------------------------------------------------------------- ---
Critical Loss Postharvest losses (%) Farmer/Retailer
Points (CLP) ------------------------------------------------------------------------------------------------------------------------------
Physical Physiological Pathological Losses Quality
--------------------- and (%) score
VS-1 VS-11 Entomological
------------------------------------------------------------------------------------------------------------------------------------------------
Field Harvest 3.0 0.0 0.0 3.5 6.5 8.0
CLP#1
Packhouse 1.0 0.0 0.0 1.0 2.0 8.0
CLP#2
Retail Marketing
CLP#3:
Day 2 1.5 1.0 0.0 0.5 3.0 6.0
Day 4 1.0 1.0 1.0 1.0 4.0 5.5
Day 6 1.5 1.5 2.5 2.0 7.5 4.5
Total Losses (%) 8.0 3.5 3.5 8.0 23.0
-----------------------------------------------------------------------------------------------------------------------------------------------
Farmer who retails at municipal, roadside or mobile markets
Data taken from 2-3 bags (84-96 lbs) x 10 times. Quality score: 1-9 with 1=poor, 9=excellent
Ambient conditions: 28-32C and 65-75% RH. VS: Vascular Streaking
11.
12.
13. Cassava brown streak
Root rot disease emergence is often favoured by waterlogged, poorly-draining soils
Botryodiplodia theobromae
Rotting tubers cut open
to reveal discoloration
Discoloration on tuber surface caused by root rot
23. Tracing production of cassava farine production in St. Lucia and Guyana
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Processing flow Quality control and uses
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Harvested roots Select fresh, mature cassava roots without rots (60kg)
Washing Remove dirt and damaged roots (3.5%)
Peeling Peel skin and remove woody tips (3.2%)
Rinsing Wash in clean water to remove pieces of peel
and sand
Grating To macerate or crush pulp
Pressing (< 50 % Moisture) Macerated pulp squeezed to remove cassava juice water
which is boiled to produce cassarep :flavour enhancer,
preservative and colourant (5 litres)
Sifting Sieved to separate fibrous materials to
control particle size
Parching Parched in heated flat pan until light brown
colour develops (5.3%)
Farine A second sieving is optional to remove coarse
materials (Guyana 20 kg, St. Lucia 25 kg)
Packaging Farine is packaged in sealed aluminium pouches
or in low density polyethylene bags
Consumer Used to make porridge, breads, and thickening agent
29. Physical damages at CLP#1
Secondary infection from finger
nail damage
Secondary infection from
compression
Secondary infection from
abrasions and bruises