Reducing On-Farm Food Losses
In the OIC Member Countries
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Any damage, defects, wounds, bruises or diseases that the crops or foods suffer during their
production, harvesting and on-farm postharvest handling pre-disposes them to pathogen attack
and leads to more rapid deterioration. Any delays in marketing perishable foods after harvest
will reduce shelf life, quality/appearance and nutritional quality, any of which can reduce
market value per kg.
According to SIK (2013) estimates for on-farm losses (production and harvesting) for the food
groups in the three regions of the world where OIC member countries are located range from29
million tonnes per year in North Africa, West and Central Asia; 44 million tonnes per year in Sub-
Saharan Africa; and 85 million tonnes per year in South and Southeast Asia (Table 1.4). It should
be noted that the SIK (2013) estimates are based on the findings of a small assortment of field
studies for specific foods in specific countries, which were used to make wider assumptions and
then the associated calculations and estimations for each region.
Table 1.4 Estimates of On-Farm Food Losses during Production and Harvesting
Region, Measured in Millions Tonnes
Food Group North Africa, West and
Central Asia
South and
Southeast Asia
Sub-Saharan Africa
(SSA)
Cereals 4.1 25.1 4.6
Roots and Tubers 1.2 6.3 26.4
Oilseeds and Pulses 0.8 6.8 2.8
Fruits and Vegetables 20.1 37.7 7.1
Meat 0.8 1.4 2.0
Fish and Seafood 0.1 0.9 0.1
Milk and Eggs 2.2 6.2 1.3
Total 29 85 44
Source: SIK 2013.
The most noticeable on-farm losses highlighted in this summary table due to their massive
volumes, are for cereals, roots and tubers, and fruits and vegetables. Cereals, which are the
predominant food crops in South and Southeast Asia, are estimated at 25.1 million tonnes per
year lost. Roots and tubers, which are the predominant food crops in SSA, are estimated at 26.4
million tonnes per year lost. Fruits and vegetables, which are important crops in all three
regions, are estimated at a total of 64.9 million tonnes per year lost. The high levels of weight
losses in fruits and vegetables is due mainly to their very high levels of water content and high
perishability.
Specific estimates for the on-farm losses for each of the OIC Member Countries were not
determined as part of the FAO global study of food losses and waste (SIK, 2013). However, it can
be assumed that production and harvesting losses will be similar to those of the countries used
for the basis of the estimations in each of the regions where the OIC Member Countries are
located. Therefore, it is expected that on-farm losses of cereals, roots and tubers, and fruits and
vegetables will account for the majority of the losses.