Kiribati Agritourism Policy Setting Workshop 2019 Workshop Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism. Workshop Programme Organised by the Government of Kiribati and Kiribati Chamber of Commerce and Industry In collaboration with the Pacific Community, CTA, PIPSO and SPTO. Tarawa, 15th -16th January 2019, Kiribati Venue: RAK Boardroom, Antebuka

1. Product Development, (Value
Addition); Market Access and Food
Safety Standards /Certification
Apiame Cegumalua
Project Manager
HACCP AUST Fiji Ltd.
Fiji 1

2. Topics
 1.0 Product Development
(Value Additions)
 2.0 Market Access
 3.0 Food Safety Standards /Certification
 4.0 Benefits and Opportunities
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3. 1.1 Product Development or Value
Additions
 involves some form of processing
 Changing characteristics of a produce to
some thing that is more stable
 producing a product through developed
recipes or formulations
 imitating or copying a product e.g.
banana chips and pandanus juice
 Trial and error exercise which is
expensive 3

4. 1.2 Value Additions in the Pacific
is influenced by :
 Customer/Market
Demand
 Investment purposes
 Environmental factors
 Available technology
and expertise
 Food security
 Climatic changes
 Etc
The Need :
 Remote location
 Poor shipping services
 Seasonality
 Import Substitution
 High losses of produce
 Poor post harvest
practices
 Convenience
 Etc
4

5. 1.3 Processing in product development and
Values Additions
 Traditionally, the aim of food processing is
Preservation
- continuity of food supply through out the season
- reduce losses
- maximise utilisation of surplus
 Preservation slows down the natural process of decay
or spoilage caused by microorganism and enzymes
and other factors like heat, moisture and sunlight
 Food product is developed and changed into other
forms that are shelf stable e.g. fresh tody to sugar
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6. Quality raw materials
 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
 Start with good quality raw material for good
quality end product
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7. Pandanus Juice in Marshall Islands
Value
adding in
the
processing
of
pandanus
juice

8. Banana chips in Samoa
value adding in the form of chips from bananas

9. Other Possible products
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10. 2.0 Market Access
 Products must have a competitive edge : - unique,
good quality, healthy, good packaging and labelling,
meeting needs, affordable
 Sustainability of supply
 Safe for consumers
 Convenience
 Environmental friendly etc
 Good Brand and reputation
 Internationally recognised through FOOD
SAFETY Standard Accreditation or Certification
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11. Banana chips in Samoa
Cost, Quality , Branding and Safety
determine the selection to purchase?

12. Pandanus Juice in Marshall Islands
Food safety play
an important role in
the processing and
marketing of
pandanus juice

13.  Some degree of compliance will be attained
if normal care and attention are given at various
stages of handling the produce, from growing
to packaging
High added value products are entering
international markets

14. Processing Activities
HANDLING & PROCESSING INTRODUCES HAZARDS
 nutrients ideal for growth
 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)
14

15. 3.0 Food Safety Standard/ Certification
 “Standards and certifications are voluntary,
- usually third party-assessed, norms
- norms standards relating to environmental,
social, ethical and food safety issues are
adopted by companies
- to demonstrate the performance of their
organizations or products in specific areas”-
 quote Wikipedia
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16. Concept of standards and Certification
 CERTIFICATION is a procedure by which a third
party gives written assurance that a product, process
or service is in conformity with certain standards.
 Certification can be seen as a form of
communication along the supply chain
16

17. Food Safety Standards
 A statement or Qualification of Commitment
to produce and supply safe food
 A reference for Safety and
Quality consistency
 Serves as a Basis for Audit
17

18. 3.1 HACCP standard
HACCP, or Hazard Analysis Critical Control Point, is
a common sense approach to controlling food safety
hazards.
 It is a Systematic and preventive approach that
addresses biological, chemical and physical hazards
through anticipation and prevention, rather than
through end-product inspection and testing.
It is a Risk Management Strategy based on
Identification, Assessment and Control
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19. 3.4 HACCP Scope
 Food establishments can use HACCP to ensure safer
food products for consumers
 HACCP is not a zero risk system, and is not a stand
alone program, but is just one part of a larger system
of control procedures that must be in place in order
to be effective
 HACCP will assure consumers that industrial foods
meet pre-determined standards, and that corrective
actions are in place if those standards are not met
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20. HACCP -International Recognised
 The work of the Codex Alimentarius Commission :
including :
Guidelines for the application of the Hazard Analysis
Critical Control Point (HACCP) system,
- has become the reference for international food
safety requirements.
 Today HACCP is synonymous with food safety.
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21. The Complete HACCP SyStem
HACCP
 Vendor
 QA
Training
Hygiene Auditing
Recall
Cleaning
and Sanitation
Pest
Control

22. Does Kiribati Business need HACCP ?
Global Market Requirement
 world population continue to grow
 and food products continues to expand
 There is an increase on
 a) emphasis of safe food production
 b) the responsibilities for food manufacturers to
produce safe food
22

23. PD or VA or Processing
INTENDED END USE OF PRODUCT
 Is it a functional food ?
 - is it consumed and/or processed into other uses
products ?
 - is it used as a food ingredients supplement
 - is it used as a food supplement for health benefits
 - other uses : beauty skin products , soaps , lotions
etc
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24. The Law – Employers Responsibility
Management and owners must be aware of
 Food Safety Regulations 2009
 The Food Safety Act 2003
 HACCP Codex Standards
 Local Regulations
 Industry Standard.
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25. Legal Responsibilities for employees
 Two main Areas :
 - Due Diligence
 Food Borne Illness
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26. INDUSTRY RESPONSIBILITIES
Food Products that are being consumed MUST THEREFORE BE
CAREFULLY PRODUCED AND PROCESSED TO ENSURE IT IS
SAFE FOR CONSUMPTION
- Strict adherence to the Pre requisite Program (PRP)
of HACCP
a) Good Manufacturing Practices (GMP) and
b) Sanitary Standard Operating Procedures
(SSOPs) by processors is strongly
recommended
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27. Food Safety
27
SAFETY
CONSUMER
PUBLIC HEALTH Industry

28. Seeking ASSISTANCE ?
 HACCP Australia Fiji Ltd is now established in Fiji
 Now has an MOU with PHAMA support on Food
Safety Program
 Currently working with some 20 companies in Fiji
 About 15 in Samoa - in coordination with
SAME/PHAMA
 A couple in PNG
 8 companies in Tonga
 7 in Solomon
- hopefully Vanuatu and Kiribati and other PICs
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29. 4.0 Opportunities
 Better utilisation of surplus produce e.g. high % of Breadfruit,
pandanus, Noni in Kiribati is wasted, high % rot and spoil
 High Import substitution
 Breadfruit Staples to develop into flour, chips, frozen products
for export
 Coconut products potentials – tody drink, sugar , vinegar,
kamaimai
 Continuity of supplies of food – food security
 Opportunities for small producers to earn income
 Ability to produce high added value products earning reasonable
income
29

30. 4.1 Benefits
 Produce readily available
 Small type of Equipment available and affordable
 Most technologies are available, accessible at scales
affordable to small producers
 Products both in demand as fresh and as processed
e.g. snacks banana chips, taro and cassava chips
 High added unique value products can demand high
income
 Increase exports , increase sales
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31. 4.2 Recommendations
 Seek expert assistance
 Be Trained and be aware of possibilities
 Market research for what product is in demand or
missing in the market or possible substitution
 Test your products for acceptance, ensure it is safe
 Seek experienced graphic designers for good
packaging design and branding e.g. from PIPSO or SPC
 Be cost effective and competitive
 Seek assistance from PITI Aust NZ for markets
opportunities
 COMPLY TO Food Safety (HACCP) STANDARDS
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32. Thank you
 Apiame Cegumalua
Project manager
HACCP Aust Fiji Ltd
Fiji
apiame@haccp.com.fj
+679 9281492
www.haccp.com.fj
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33. END
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