Reducing On-Farm Food Losses
In the OIC Member Countries
35
farm losses for meats and dairy products in the OIC Member Countries shows a range of losses
that are similar to FAO estimates.
Globally, poultry and egg production are growing rapidly, and high density production methods
can increase disease incidence and quickly spread to the entire flock. Avian flu virus and
Newcastle disease can cause 50% or higher mortality if left uncontrolled.
Table 2.15: Summary Table for Literature Review on On-farm Meat and Dairy Losses
Country/Region Cattle Poultry Milk Eggs Notes
Mali 17% Mortality
Pakistan 18% Mortality
Indonesia 6-8% Mortality
Jordan 5% Mortality
Turkey 10.2% 10% 7% FAO case studies
Bangladesh 7-9% 4.5-9% Mortality
Tajikistan 7.2%
Uganda 10-52% Spillage
Uganda 42% Unsold in wet season
Range 10-18% 5-9% 7-52% 4.5-9.0%
Source: Huq 2002; Staal and Kaguongo, 2003; Kasirye, 2003; Lore et al., 2005; FAO, 2005; Wymann et al., 2006;
ILRI Dairy Training Manual 2006; Khan, 2007; Gustavsson et al., 2011; AL-Sharafat and Al-Fawwaz, 2013; Tatlıdil
et al., 2013; Tatlıdil et al., 2013; USAID, 2013; SIK, 2013; Aral et al 2014; Nabieva, 2015.
2.1.6. Fish and Seafood
Globally, estimates of postharvest fish losses range between 20-75%. The severity of the
situation is described in FAO Fisheries and Aquaculture Technical Paper No. 550. The
perishability of fish makes it more susceptible to losses in hot tropical developing countries.
Aquaculture is often cited as the cause of huge losses to pelagic fish stocks (pilchards and
sardines etc.) because these are used to produce fish meal and fodder for prawns and salmon in
farms. Losses and wastage from the farm-produced seafood are normally controlled and well
managed, since capital intensive value chains are established. The food losses therefore are
more "political" issues like the morality of usage of fishmeal and waste or usage of pelagic fish
for production of "luxury food" exports instead of for local fish consumption.
According to FAO experts, small-scale fisheries (SSFs) do not usually throw fish away. Their
physical losses are caused by animal and bird depredation, insect infestation, fish being washed
back into the water or spilling on the ground, and some issues related to food safety. Frommost
assessments conducted in the past decade by FAO, deliberate discarding of fish is found to be a