Reducing On-Farm Food Losses
In the OIC Member Countries
30
Saudi Arabia 19.8% figs
16-22% grapes
15% dates
Egypt 21 -30%
Turkey 9%
SSA 35.6% 56% 18.8%
Range 35.6% 32-70% 20% 14–50% 30% 3–43%
Source: NIHORT, 2000; Zulfiqar et al., 2005; Kodjogbe et al., 2008; Vayssieris et al., 2008; WFLO; 2010;; Olayemi et
al., 2010; Hassan et al., 2010; Molla et al., 2010; Jolaoso, 2011; Kader et al., 2012; Tatlıdil et al., 2013; FMARD, 2013;
Affognon et al., 2014; ADMI, 2015; Parkouda et al., 2015; Salama et al., 2015; Bounfour, 2015; AVRDC, 2014-15;
Gautam et al., 2015; Craig et al., 2015; Nabieva, 2015; Gaparova, 2015.
Table 2.11: Summary Table for Literature Review on Vegetable Losses
Country/Region Tomatoes Peppers Leafy Greens Onions Vegetables
Globally 4-12% at harvest
Bangladesh 26% 1% 8-15% 23-43%
Benin 13-80% 21% 35-36%
Guyana 34%
Nigeria 48% 18- 27%
Pakistan 22% 9%
Tajikistan 23%
Turkey 28%
Egypt 15-30% 19%
Jordan 18% 23% 19.4% eggplant
21.9% squash
Oman 3- 19%
Saudi Arabia 17% 21.3% cucumber
SSA 33.7%
Range 15–80% 18-27% 35-36% 9-23% 3–43%
Source: NIHORT, 2000; Zulfiqar et al., 2005; Kodjogbe et al., 2008; Vayssieris et al., 2008; WFLO; 2010; Olayemi et
al., 2010; Hassan et al., 2010; Molla et al., 2010; Jolaoso, 2011; Kader et al., 2012; Tatlıdil et al., 2013; FMARD, 2013;
Affognon et al., 2014; ADMI, 2015; Parkouda et al., 2015; Salama et al., 2015; Bounfour, 2015; AVRDC, 2014-15;
Gautam et al., 2015; Craig et al., 2015; Nabieva, 2015; Gaparova, 2015