Generic fsc and examples of food waste

1. Generic FSC and examples of food waste
stage Examples of food waste/loss characteristics
1 Harvesting-handing
at harvest
Edible crop left infield
Ploughed into soil
Eaten by birds, rodents
Timing of harvest not optimal
Loss in food quality
Damage during harvesting/poor harvesting technique
Out-grades at farm to improve quality of produce
4 Storage Pests, disease, spillage, contamination, natural drying
out of food
2 Threshing Loss to poor technique
3 Drying-transport and
distribution
Poor transport infrastructure
Loss owning to spoiling/bruising

2. stage Examples of food waste/loss characteristics
Processing
5 Primary processing
-Cleaning
-Classification
-De-hulling
-Pounding
-Grinding
-Packaging
-Soaking
-Winnowing
-Drying
-Sieving
-milling
Contamination in process causing loss quality
6 Secondary
processing
-Mixing
-Cooking
-Frying
-Cutting
-extrusion
Contamination in process causing loss quality

3. 7 Product evaluation
-quality control
Product discarded/ out-grades in supply chain
8 Packaging
-weighing
-Labelling
-sealing
Inappropriate packaging damages produce grain spillage
from sack
9 Marketing-Publicity,
Selling,
Distribution
Damage during transport: spoilage, poor handling in
wet market
Loss caused by lack of cooling/cold storage
10 Post-consumer-
Recipes elaboration:
Traditional dishes, new
dishes product
evaluation, consumer
education,
discard
Plate scrapings
Poor storage/stock management in homes: discarded
before serving
Poor food preparation technique: edible food discarded
with inedible
Food discarded in packaging” confusion over “best
before” and “use by” dates
11 End of life-disposal of
food waste/loss at
different stages of supply
chain
Food waste discarded may be separately treated, fed
to livestock/poultry, mixed with other wastes and
landfilled

6. Palm Oil Processing
1. Sterilization
Sterilization inactivates the lipases in the fruits, and prevents build-up of free fatty
acids (FFA).
3. Stripping / Thressing
Stripping or threshing involves separating the sterilized fruits from the bunch stalks.
4. Pressing
The oil flows from the press to the De-Sanding and Settling Tank (DST). The DST
comprises 3 compartments. The Crude Palm Oil (CPO), having been transferred to the
bottom of the first compartment, is then allowed to gradually overflow between the 3
compartments thereby naturally de-sanding the oil.
5. Oil extraction Crude oil
After stripping, the fruits are moved into a digester where, the fruits are reheated to loosen the
pericarp. The steam heated vessels have rotating shafts to which are attached stirring arms. Second
stage pressing on the press cake fibres enables more oil to be extracted.

7. Clarification
Oil from the top is skimmed off and purified in the centrifuge prior to drying in vacuum
dryer. The final crude palm oil is then cooled and stored. The oil is dried in vacuum dryers,
cooled and sent to storage tanks.
The digestion process is accelerated by diluting the digested product with hot water. From
the Horizontal Rapid Digester, the digested product (including the nut) is transferred to
the hopper of the Multi-Purpose Hydraulic Press.