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Table 3.19: Production of Pangasius and Tilapia in 2010 ...........................................................................87 Table 3.20: Volume and Market Value of On-Farm Losses of Fish and Shrimp in Indonesia.......89 Table 3.21: Major Causes of On-Farm Crop Losses and the Means for Reducing Losses...............93 Table 4.1: The Range of Yields for Key Crops Produced in the OIC Member Countries .................96 Table 4.2: Tally of Numbers and % of Key Informant Responses for Cereals.....................................97 Table 4.3: Tally of Numbers and % of Key Informant Responses for Roots and Tubers ...............98 Table 4.4: Tally of Numbers and % of Key Informant Responses for Oilseeds and Pulses ........100 Table 4.5: Tally of Numbers and % of Key Informant Responses for Fruits and Vegetables ....101 Table 4.6: Tally of Numbers and % of Key Informant Responses for Meats and Eggs.................102 Table 4.7: Tally of Numbers and % of Key Informant Responses for Milk and Dairy ..................104 Table 4.8: Tally of Numbers and % of Key Informant Responses for Fish and Seafood..............106 Table 4.9: Examples of Economic Impacts of On-Farm Food Losses ...................................................111 Table 4.10: Enhancing the Efficiency, Resilience, Adaptive Capacity and Mitigation Potential of the Production Systems...........................................................................................................................................115List of Figures
Figure 2.1: Overripe Tomatoes in Dirty Crates and Poor Quality Packages for Vegetables..........28 Figure 2.2: Overheated Tomato Fruits in Yemen, Many Will Never Turn Full Red ..........................28 Figure 3.1: Decay Symptoms in Stored Maize and in Maize with Beans ...............................................50 Figure 3.2: Maize Crib in Uganda............................................................................................................................51 Figure 3.3: Sweetpotato Varieties with White Flesh and Yellow or Purple-Skin ..............................54 Figure 3.4: Unwashed Harvested Roots, Packed into Used Rice Sacks ..................................................55 Figure 3.5: Buyers at Farm Gate Re-Grading Roots after Purchase from Farmers...........................55 Figure 3.6: Decayed Roots and Broken Roots...................................................................................................60 Figure 3.7: Harvested Cassava Waiting for Transport; Full Stem of Cassava Roots.........................61 Figure 3.8: Hired Worker Resting on Harvested Cassava; Carrying Roots to Transport Vehicle..........................................................................................................................................................61 Figure 3.9: Sieving and Shelling Practices ..........................................................................................................67 Figure 3.10: Granary Used to Store Peanuts and Cereals ............................................................................67 Figure 3.11: Processing Peanut into Oil and Groundnut Sticks.................................................................68 Figure 3.12: Insect and Mechanical Damage on Tomatoes Packed for Market ..................................74 Figure 3.13: Palm Rib Crates Used on Egyptian Farms and Damaged, Sunburned Fruits.............74 Figure 3.14: Post-Harvest Crates Remain Uncovered; Shaded Areas are Recommended.............75 Figure 3.15: Damage Observed on Plantains during the Harvest ............................................................78 Figure 3.16: Rough Handling during Harvest Causes Splits; Ripened Bananas Left On-Farm ....79