Post-Harvest Losses and Food Waste Research in Canada

Presentation to APEC Seminar on Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain

August 2013

Food Losses and Waste Are An Important Element of Supporting Food Security

• Much of the dialogue on food security has focused on

improving production and productivity

• However, mounting evidence suggests that the world

supplies sufficient food, but 30-40% is lost or wasted

– In developing nations, it is estimated that most food losses happen post harvest, between harvest and retail – In developed nations, it is estimated that most food waste is due to consumer waste, much of this suitable for human consumption • Reducing food losses and waste is an opportunity to

increase the available supply of food 2

Reducing Food Losses in the Early Stages of the Food System

• Much of the attention on food losses and waste is centered

around innovations in storage, transportation, infrastructure

• In addition to losses during storage, Canadian scientists

have looked at means to reduce food losses at earlier stages of the food system – production and harvest, where scientists research 4 categories:

i.

ii.

Intrinsic characteristics of the product that improves resiliency Practices employed in the field and post-harvest iii. Additives that inhibit ripening and decay iv. Technology use • Research related to losses in grains focuses primarily on

the first, second and fourth of these categories 3

Intrinsic Characteristics of the Product

• Pre-harvest sprouting (PHS) in grain is caused when grains

have reached maturity but are negatively affected by rains before harvest. PHS creates waste/losses by reducing grain yield and suitability for food processing. In Canada, this can result in about $100million in lost market value 3 out of 10 years.

• Scientists undertake genetic research on PHS-resistant

characteristics in grains to pursue improved cultivars

• Scientists also study methods for measuring factors that

contribute to PHS (e.g. dormancy) 4

Intrinsic Characteristics of the Product cont’d

• Disease and insect damage in grains can cause serious

losses

• Grains with increased resiliency will result in reduced losses • Breeding for resiliency against diseases and insects is on-

going in Canada

– Diseases:

fusarium head blight and associated mycotoxin (DON), leaf and stem rust, common bunt, crown rust, ergot, and leaf spot

– Insects:

wheat stem sawfly, orange wheat blossom midge 5

Practices Associated with Storage

• Potentially cost-effective practices can be an important

means to reduce food losses and waste during storage

• Examples of Canadian research: – Aeration of grain with air/liquid nitrogen to freeze insects – Use of microwaves to control beetles in grains and pulses – Use of short-wave near-infrared hyperspectral and digital colour imaging to detect fungal damage, insect damage • One can calibrate inexpensive near-infrared apparatus for specific characteristics

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Inhibition of Ripening and Decay (associated with fruits and vegetables rather than grains)

• Studies have been completed in preventing physical decay

and disease in fruits and vegetables

– Use of 1-methylcyclopropene, ethylene, ozone, and antimicrobials as possible ripening inhibitors.

– Use of reflective tarps during harvest to extend life – Lactic fermentation and biological agents to delay decay • The first option is particularly useful for fruits that are

sensitive to chilling and might be broadened to sub-tropical and tropical fruits (e.g. banana, avocado, durian, guava, jackfruit, mango, etc.)

• The second 2 options could be of significant importance in

hot climates 7

Use of Cost-Effective Technology

• Some technologies can dramatically reduce food losses and

waste and can be quite cost-effective

– Use of instruments to detect insects, moulds and mycotoxins (traps, odour detection) – Weather-tight bins to keep grain dry – Aeration after harvest to dry and cool grains – Use of “sensor arrays” to identify specific sources of spoilage (Temperature and moisture sensors will soon be developed as well as nanosensors for odours)

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Public – Private Partnerships

• At Agriculture and Agri-Food Canada (AAFC), funding

programs are available to support collaborations between AAFC scientists, other public agencies and the private sector

• For example, industry-based organizations, like the Canola

Council and Western Grains Research Foundation can partner with universities and AAFC to research topics that will lend to reduction of losses and waste

• This approach can be effective in meeting industry goals by

capitalizing on the strengths within each sector 9

Conclusions

• When discussing food losses and waste, we need to look at

a broader spectrum of possible options (e.g. more resilient varieties) rather than just post-harvest

• Canadian scientists have concluded that improvements to

production, harvest, and storage processes can help to reduce waste and post-harvest losses

• This research is adaptable to production systems in both

developing and developed economies

• Public – private partnerships, through funding programs,

can be effective in the development of innovative ways to reduce losses 10

For Further Information

• Canadian scientists working in both grains and horticulture

fields would be happy to discuss their post-harvest and resiliency work with you in greater detail

• For more information on scientists working these fields,

please contact:

Diane Livingston Email: [email protected]

Telephone: 1 (306) 523-6568

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