Transcript Maya Pineiro, Ph.D. Officer in Charge AGNSp Summary of Activities prepared April 2006 Why fruits and vegetables? • a main part of a healthy diet, valuable.

Maya Pineiro, Ph.D.
Officer in Charge AGNSp
Summary of Activities prepared April 2006
Why fruits and vegetables?
•
a main part of a healthy diet,
valuable source of vitamins, minerals and
fibre, essential for nutrition, and helps to
prevent against disease
• frequently eaten raw or lightly cooked,
pathogens that are generally not removed
by washing are often not killed before
eating, increasing the food safety risks
Why fruits and vegetables?
•
a driving force for poverty reduction and food
security. Millions of people around the world depend on
the production, processing and marketing of fresh produce
for their livelihoods, income and food security
•
expanding production of FFV offers opportunities to create
employment, raise households’ incomes and
generate foreign exchange earnings through
exports
Developing countries have increased their participation in
this trade by as much as US$4.5 billion from 1992 to 2001
(FAO, 2003)
Why fruits and vegetables?
• globalization and increasing trade is
exacerbating the risks and challenges
faced
rejection of consignments of FFV have been reported
mainly due to the use of non-permitted pesticides or the
excessive use of permitted ones and/or contaminants,
mandatory labeling omitted, misleading or failing to bear
the required nutrition information, filth contamination and
post-harvest deterioration due to both physiological and
pathological factors.
Need to reduce risks associated with product
quality decay and contamination through out
the fresh fruit and vegetables chain
Several workshops carried out in Latin America and
other regions highlighted:
• the need for more integrated practical approaches to
addressing food safety and quality issues along the
entire post-harvest handling chain
• strong emphasis needs to be given to the application
of Good Agricultural Practices and Good
Manufacturing Practices at primary production
stages of fruits and vegetables
PHYSICA
L
CHEMICAL
BIOLOGICA
L
Safety & Quality
programmes
implementation, at the
primary level, relies on the
identification of
hazards, and definition
of the measures/practices
appropriate for their
prevention and
control, while benefiting
the environment and
worker’s health
On-Farm activities
Environment
Identify associated
hazards throughout
the commodity chain
Agricultural inputs
Storage
Harvest &
Transportation
Equipment, tools,
utensils
Product
handling
Package and
packaging
Cropping
Practices
Facilities associated
with crop
product
Transporting
Practices to prevent food
quality and safety hazards,
while benefiting the
environment and
worker’s health
Establishment
Equipment,
machinery,
utensils.
National support to strengthen the institutional capacity
for food S & Q program implementation, throughout the
food chain, on:
• Policy advice, principles (GAP/HACCP, risk analysis)
• Strengthening food control systems
• Laboratory infrastructure, lab analysis, etc.
• Review and updating of food legislation
• Harmonization of food regulations and standards with
Codex and other international regulatory instruments
• Training (workshops, seminars)
• Tools (development and dissemination of manuals,
•guidelines, training materials, etc.)
ACTION PROGRAMME FOR THE
PREVENTION OF FOOD LOSSES (PFL)
Project PFL/INT/857
"Global Inventory, Reference Materials
and Food Safety Training Programme
for Improving the Quality and Safety of
Fresh Fruits and Vegetables”
increase global free trade and economic
opportunities for the fresh fruit and vegetables
sector. Capacity building and information
exchange for improving quality assurance
and safety of fresh fruits and vegetables will
contribute to achieving this
• Quality and safety as an Integrated Concept
• Quality & safety assurance applying a “HACCP based approach”
• Environmental and worker’s health considerations in production
practices implemented to ensure quality and safe products
• Multi-stakeholder and inter-institutional involvement
• Following Codex -guidelines, code of practices, etc.
• Food chain approach to Q & S
OBJECTIVE
The workshop’s main objective is to strengthen, the
public and private institutional capacity of
member’s countries, to implement fresh fruit and
vegetables quality and safety programmes,
throughout the application of principles and
practices of GAP, GMP and HACCP
Saint Kitts & Nevis
Antigua & Barbuda
Dominica
Mexico
Cuba
Santa Lucia
Guatemala Belize
Barbados
Jamaica
Honduras
El Salvador
Saint Vicente & The Grenadines
Nicaragua
Grenada
Venezuela
Costa Rica
Trinidad & Tobago
Panama
Colombia Guyana
Surinam
Dominic Rep
Haiti
Bahamas
Ecuador
Brazil
Peru
Bolivia
Paraguay
Chile
Uruguay
Argentina
Sub-Regional
Workshops
• Southern Cone
Countries
• Central American &
the Caribbean
Spanish speaking
countries
• Andean Countries
•Caribbean English
Speaking Countries
•Asian Countries
PFL/857 “Train the trainers” using the training tools prepared
• Promoting
the integration and coordination among institutions and
between the public and private sector. Key aspect to success!
Participants to Sub-regional Workshops
National institutions
dealing w ith safety
issues
11%
Producer Associations
and Individual Farm ers
10%
Setting
standards/regulatory
fram ew ork, other
services
2%
Universities
2%
Marketing Boards
2%
Public & Private
Training
Institutions
8%
Research Centers
Ministries of Health and
12%
Trade
3%
Ministeries and
Secretaries of
Agriculture
50%
Manual on Improving the Quality and Safety of
Fresh Fruits and Vegetables: a Practical
Approach (3 languages, hardcopy and CDRom)- validated through sub-regional
workshops
• Power point presentations for lecturers- (CDRom)
• Photo Gallery (from course field visits)- (CDRom)
• Reference documents
• Recommended readings
• Activities
• Handouts
• Complete documents (Fully displayed)
• Internet links
The manual technical content is divided in five sections:
•
Strategies to be implemented, in order to
overcome some of the difficulties for
successful implementation of FFV quality and
safety initiatives at the national level.
•
Plan for the national training courses (# of
courses, beneficiaries, length, training
materials to be produced, etc.)
to train professionals from governmental agencies,
universities, industry, research institutions and local
NGOs, on the principles and practices of GAP,GMP,
HACCP approach of the fresh fruits and vegetables
chain.
Outcomes:
• several quality and safety Programmes
implemented (entrepreneurial, local, national,
governmental level).
• introduction of these issues in university courses.
to aid policy makers, planners and project leaders
working to improve the safe production, harvesting,
handling, storage, transport and marketing of raw fruits
and vegetables in:
• identifying options for technology, policy and
institutional development;
• obtaining access to reference information;
• accessing tools for training, extension, and
awareness creation
http://www.fao.org/ag/agn/fv/ffvqs?m=catalogue&i=FFVQS&p=nav
In preparation: 4 case studies of specific
FFV value chains analysing the incentives
and disincentives that influence the
adoption of safety assurance techniques by
farmers and other supply chain actors
q
As useful examples to inform and enhance
policies to expand the use of quality and
safety assurance schemes
• expanding the programme: Sub-regional workshops
( Asia, Africa, Near East regions) and activities to
develop and implement national fresh fruit and
vegetable Action Plans.
• technical cooperation projects (TCP) in a number of
countries including Thailand, Benin, Senegal and
China.
capacity building activities and
technical assistance projects
implemented at the global, regional
and national level
Some examples:
Good practices in prevention of biological, chemical and physical
hazards
GAPs in pesticide use (prevention of chemical hazards)
• China TCP - Strengthening testing capability for food safety/FFV
•IRAN TCP- Pest. & drug and chemical residues in foodstuffs
GAPs in prevention and control of biological contamination
• Global-Improvement of coffee quality through prevention of mould
formation (Ochratoxin A) (7 countries+3 TCPs+4)
- IRAN TCP- Analysis and Management of mycotoxins in foodstuffs (5)
- Thailand,Benin,Senegal TCPs- Quality and Safety in FFV (3)
- HACCP TCPs GAP based
Many Thanks
For More Information Visit
Our Web Site:
http://www.fao.org/ag/agn/food/food_fruits_en.stm
http://www.fao.org/ag/agn/sitemap_en.stm#
[email protected]