Reducing On-Farm Food Losses
In the OIC Member Countries
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Both quantitative and qualitative losses on the farm will result in monetary or economic losses.
In the first case, farmers will have less volume or weight to sell, and in the second case, the price
offered for their produce will be lower than that offered for higher quality food products.
There are five stages of the food chain where food losses and waste can occur:
 Production losses: on-farm cultivation practices, harvesting
 Postharvest handling: sorting, grading, trimming, packing, cooling, and storage losses
 Processing losses
 Distribution losses: transport, shipping to markets, marketing
 Consumer waste: home consumption discards or food service waste
The first two stages are included in on-farm losses, but reporting can be complicated by local
variations regarding if and when, where and for what foods postharvest handling and storage
takes place on the farm.
These can also be detailed as:
1. Production losses
2. Harvest losses
3. Handling losses on the farm
4. Postharvest losses
4.1. Transportation (to storage) losses
4.2. Storage losses
4.3. Processing losses
4.4. Packaging losses
4.5. Distribution losses
4.6. Marketing losses
5. Consumer waste
Lipinski et al (2013) provided estimates of percentages of food losses at the five stages of the
food chain for three regions of the world where OIC member countries are located, based on the
report of Gustavsson et al (2011). The estimated percentages of total food losses and waste are
17% in South and Southeast Asia; 19% in North Africa, West and Central Asia; and 23% in Sub-
Saharan Africa. The global average is 32% mainly due to the enormous amount of food losses
and waste occurring in North America where it is estimated to be higher than 42%.
Table 1.3: Estimates of Food Losses/Waste by Stage of the Food Chain
Region
Stage North Africa, West
and Central Asia
South and
Southeast Asia
Sub-Saharan
Africa
Production 23% 32% 39%
Handling/Storage 21% 37% 37%
Processing 4% 4% 7%
Distribution/Marketing 18% 15% 13%
Consumption 34% 13% 5%
Total Food Losses and Waste 100% 100% 100%
% of Total Food Available in the Region
that is Lost or Wasted
19% 17% 23%
Source: Lipinski et al (2013).