food loss and wastage

1. Food Loss and Wastage (FLW)
Devinder Dhingra, Principal Scientist (Process Engineering)
Indian Council of Agricultural Research, New Delhi, India

2. Food Supply Chain
1 Harvest / Slaughter / Catch 2 Post-harvest operations
Cleaning / pre-cooling / Sorting / Grading /
Cooling / Packaging
3 Storage
4 Transportation 5 Processing-primary and secondary
Drying, de-husking, deshelling, milling, grinding,
extraction, expression, boiling, cooking,
packaging, canning, labelling etc.
6 Wholesale /
Retail
7 Consumption - Households / food business operators

3. Food loss is the decrease in the quantity or quality of food resulting from
decisions and actions by food suppliers in the chain, excluding retail, food
service providers and consumers.
Food waste is the decrease in the quantity or quality of food resulting from
decisions and actions by retailers, food services and consumers.
Quantitative food loss and waste (also referred to as physical food loss and
waste) is the decrease in the mass of food destined for human consumption as
it is removed from the food
supply chain.
Qualitative food loss and waste refers to the decrease in food attributes that
reduces its value in terms of intended use.
FLW results from decisions and actions by farmers, traders, wholesalers,
processors, distributors, transporters, retailers, food services and consumers. „„

4. Qualitative losses Quantitative losses
1.Deterioration in organoleptic /sensory quality
(appearance and eating quality) of the produce
(aroma, flavour, colour, yellowing, taste, firmness,
shrivelling, shrinkage, texture etc.)
2.Loss of nutrition (reduction in the starch /sugar /oil/
protein content, vitamins, minerals etc.)
3.Development of toxins in the produce (aflatoxins;
mycotoxins etc.)
4.Physical and chemical residues;
5.Physical and biological damage to the product such
as snapping, puncturing, tissue damage; rotting,
insect infestation, pest damage, rotting due to yeast ,
mold and fungi etc.
1.Loss in weight (due to
respiration of the produce
and due to loss of water)
2.Loss of product (due to
spillage, theft, insect
infestation, damage due
to microbial organisms
etc.)
3.Transpiration through
stomata is the major way
of moisture loss in fresh
horticultural
commodities.

5. Factors responsible for qualitative and quantitative losses
Physical factors Biological factors
● Temperature;
● Relative humidity;
● Concentration of oxygen, carbon
dioxide and ethylene in the
environment
● Load / force / pressure / mechanical
injury / bruising - during processing,
handling, packaging, transportation,
marketing;
● Wind velocity / Air velocity
● Spillage
● Insect / pest infestation
● Microbial contamination
● Diseases caused by fungi
and bacteria;
● Respiration and
transpiration

6. ● Inadequate infrastructure (processing / storage / distribution)
● Untrained manpower
● Fragmented supply chain
● Multiple stages of handling raw produce
Factors responsible for qualitative and quantitative losses

10. Potential indirect and direct causes of Food Loss and Wastage

11. Benefits of FLW reduction
Direct effects* Indirect effects Overall societal effects
Potentialbenefits
Money saved by
consumers
Increased profits
for food suppliers
If food prices are lowered by
reductions in FLW then all
consumers gain
Suppliers downstream in
the supply chain gain if
reductions in FLW lowers
the prices for their inputs
Increased overall income
Improved food security
and nutrition
Reduction of natural
resource use and GHG
emissions
*on stakeholders implementing interventions
Source: FAO

12. Direct effects* Indirect effects Overall societal effects
Potentialcosts
• Time and effort
spent by
consumers and
business
• Investment cost
to businesses
(e.g. in new
equipment,
manpower,
electricity, fuel,
training etc.)
Suppliers upstream in the
supply chain may lose if
reduction in FLW lowers
the prices for their outputs
If food prices increase
due to reduction in FLW
(e.g bcz of regulation
imposed) then consumers
can be negatively
affected
• Time and effort spent
by governments
(monitoring / legislation/
enforcement)
• Public investment
costs (e.g. infrastructure)
• Public funds used to
provide economic
incentives to reduce
FLW
Costs of FLW reduction
Source: FAO

13. Case Study - India
First study was taken up in 2005-07
To assess the changes in losses second
study was taken up in 2012-14
Losses for 45 crops were estimated

14. Cereals: Paddy, Wheat, Maize, Pearl millet, Sorghum (05)
Pulses: Pigeon pea, Chickpea, Black gram, Green gram (04)
Oilseeds: Mustard, Cottonseed, Soybean, Safflower, Sunflower, Groundnut (06)
Fruits: Apple, Banana, Citrus, Grapes, Guava, Mango, Papaya, Sapota (08)
Vegetables: Cabbage, Cauliflower, Green pea, Mushroom, Onion, Potato, Tomato,
Tapioca (08)
Cash Crops/: Arecanut, Black pepper, Cashew, Chilli, Coconut, Coriander,
Sugarcane, Turmeric (08)
Other Commodities: Egg, Inland fish, Marine fish, Meat, Poultry meat, Milk (06)
Commodities covered (45)

15. Agro Climate Zones (14)
Districts (106)
Blocks (2 from each District)
Villages (5 from each Block)
Farmers (10 from each Village for Enquiry and 2 for
Observation method)
Wholesalers, Retailers, Godowns/Cold stores and Processing
units (2 each per District)
Geographical Area covered

17. Study Year Loss Range
Monetary Value
of Loss
Rs. Crores per
year
Price Index
Base Year
2005-07 6 to 18% 44000 2009
2012-14 4.5 to 16% 92600 2014
Estimated Total Losses

18. CROP Minimum, % Maximum, %
CEREALS 4.65 6.00
PULSES 6.60 8.40
OILSEEDS 3.10 10.00
FRUITS 6.70 16.00
VEGETABLES 4.60 12.40
Loss Ranges

19. Produce
Loss Value,
Rs crores / annum
%
Cereals 20,698 22.35 %
Pulses 3,877 4.18 %
Oilseeds 8,278 8.94 %
Spices / Plantation Crops 9,325 10.07%
Fruits 16,644 17.97 %
Vegetables 14,842 16.02 %
Livestock Produce 18,987 20.50 %
Loss Values

20. Total Loss is equal to Rs. 92600 Crores per ye

22. Methods to reduce post-harvest losses
● There are specific measures for each commodity by which, the post-harvest
losses can be controlled. Some of these general measures are listed as
under:
● The harvesting of the crop should be done at the correct maturity state.
climacteric fruit is usually harvested at mature green (unripe) stage since it
can ripen normally after harvest. Conversely, non-climacteric fruit must be
harvested only when fully ripe.
● For fruits and vegetables, the water should be sanitized with sodium
hypochlorite, bleach etc. before usage for washing fruits and vegetables..
● If there is any mechanical injury in the food product, it should be discarded
early as it can favour the entry of pathogenic microorganisms.

23. ● Harvesting should be done in cooler temperature for the perishable products
which are then directly transferred to the storage areas.
● Threshing of grains should be handled properly.
● The grains should be dried completely and cleaned properly before
transportation to the storage areas.
● New bags may be used for storage of fresh grains. Old used bags may be
avoided.
● Bins/buckets used for holding grains shall be cleaned and sanitised before
use.
● The produce shall be monitored regularly during storage.
● The entry of insects, pests, rodents, birds etc. to the storage area shall be
controlled properly.
Methods to reduce post-harvest losses

24. ● The storage areas should be highly sanitized and there should be proper
ventilation and cleaning.
● The packaging of the product must obey the quality standards in
accordance with the shape, weight, nutritional value etc.
● The transportation to the market retailers should not be at long distance as
there may occur a chance of food spillage, decay of the food product etc.
● Perishables (fruits/vegetables) shall be kept under shade in a cool place after
harvest. These shall never be left under sun and rain.
● Retailing of perishables shall also be done under shade. The shelters shall
prevent the produce from direct sunlight and rainwater.
● The harvested produce may be aggregated on clean raised surfaces and not
dumped on the soil.
● Pre-cooling may be practised if possible.
Methods to reduce post-harvest losses

25. ● The produce shall be shifted to storage maintained at the appropriate
temperature at the earliest.
● Perishables shall not be thrown during harvesting and subsequent handling to
prevent mechanical injuries.
● The principle of first in and first out shall be used at the time of liquidation of
the stored commodities.
● Bags, boxes, baskets, crates used for harvesting and handling shall be
cleaned and sanitised regularly.
● Where ever curing is required it may be carried out effectively.
● Fallen fruits may not be mixed with fruits directly harvested from trees/plants.
● Diseased and damaged produce shall be sorted out from healthy produce.
Methods to reduce post-harvest losses

26. ● Produce shall be graded before packaging and storage.
● Requisite storage temperature and humidity may be maintained in the cold
stores.
● Ethylene control in the storage environment for both climacteric and non-
climacteric fruits helps in reducing posy-harvest losses.
● Chilling injury (CI) by low (< 10-13°C) but non-freezing temperature is
observed common with tropical and some subtropical origin fruits and
vegetables. It is therefore important that storage temperatures may be
maintained accurately.
Methods to reduce post-harvest losses

27. ● Nutritional disorders originate from pre-harvest mineral imbalance and
sometimes appear only after harvest in products. Calcium is associated with
more postharvest-related deficiency disorders than any other mineral. Bitter
pit of apples and blossom-end rot of tomato are well-known calcium
deficiency disorders in horticultural crops. Mineral deficiencies in crops shall
be addressed during crop growth to prevent post-harvest losses.
● Avoid mechanical damage of fruits and vegetables, as a consequence of
inappropriate harvesting and postharvest handling. It affects appearance
attributes (skin and flesh lesions and browning) and also creates sites for
pathogen infection and water loss. Furthermore, physical injury stimulates
ethylene production and respiration in plant tissues, which can lead to the
acceleration of senescence.
Methods to reduce post-harvest losses

28. ● Use of chemicals to control sprouting, reduce ethylene damage and
loss of water in case of perishables. Isopropyl N-(3-chlorophenyl)
carbamate (CIPC also referred to as chlorpropham) is the most commonly
used sprout suppressant on potatoes when stored at 8–12 °C. Ethylene
absorbents, such as potassium permanganate on vermiculite in packages are
used to oxidize the ethylene release from fresh products. 1-
methylcyclopropene (1-MCP) is used to prevent the harmful effects of
ethylene on horticultural products. Maleic hydrazide (MH) has been
successfully used to inhibit sprouting of onions during storage. Users are
advised to check country guidelines on the usage of these substances.
Methods to reduce post-harvest losses

29. ● Fumigation of grains to control insect infestation. Fumigation by
phosphine gas is commonly practised worldwide for grains.
● Cooling of grains to control the growth and proliferation of insects is an
alternative to use of chemicals.
● Heat treatments either alone or in combination with other methods. The most
commonly used heat treatments include hot water immersion, forced-hot air
treatment, and vapour heat treatment9. Hot water immersion has been used
classically for fungal control and vapour heat treatment was developed
specifically for insect control, while forced-hot air treatment is used for both
fungal and insect management.
● Modification of the composition of the air surrounding the horticultural
produce. CA/MA storage.
Methods to reduce post-harvest losses