Reducing On-Farm Food Losses
In the OIC Member Countries
106
Table 4.8: Tally of Numbers and % of Key Informant Responses for Fish and Seafood
Possible Causes of Food Losses for Fish
and Seafood
Arab Group
N = 15 (%)
Asian Group
N = 18 (%)
African Group
N = 13 (%)
Pre-Harvest Causes
Poor information and planning 10 (66.67) 9 (50) 9 (69.23)
Lack of inputs (feed, etc.) 1 (6.67) 4 (22.22) 4 (30.77)
Poor quality seeds, fry 1 (6.67) 3 (16.67) 3 (23.08)
Pests on the farm (weeds, insects, rodents) 1 (6.67) 3 (16.67) 2 (15.38)
Poor cultural practices (feeding) 2 (13.33) 2 (11.11) 4 (30.77)
Poor water management or drought 2 (13.33) 7 (38.89) 4 (30.77)
Diseases (fungi, viruses, bacterial rots) 6 (40) 5 (27.78) 5 (38.46)
Harvesting Causes
Poor harvesting practices (damaged by cuts,
bruises, etc.)
2 (13.33) 3 (16.67) 5 (38.46)
Wrong time for harvest (immature, over-
mature)
2 (13.33) 1 (5.56) 1 (7.69)
Mechanical damage during postharvest
handling (rough handling, throwing,
dropping)
4 (26.67) 6 (33.33) 5 (38.46)
Poor quality field containers or shipping
packages
8 (53.33) 12 (66.67) 8 (61.54)
Other Causes
Poor temperature management (too cold,
too hot, no cold chain)
11 (73.33) 15 (83.33) 11 (84.62)
Lack of proper storage facilities 12 (80) 16 (88.89) 12 (92.31)
Lack of proper food processing and
packaging
11 (73.33) 15 (83.33) 9 (69.23)
Delays in transport/distribution 10 (66.67) 11 (61.11) 11 (84.62)
Poor roads and related infrastructure 10 (66.67) 12 (66.67) 7 (53.85)
Lack of marketing options 9 (60) 11 (61.11) 11 (84.62)
Consumption (waste) 9 (60) 6 (33.33) 7 (53.85)
Source: Key Informant Surveys.