Reducing On-Farm Food Losses
In the OIC Member Countries
49
(2011) reported maize losses in Sub-Saharan Africa during harvesting, field drying, shelling, and
on-farm storage for three months at 17.9 % for hot humid zone small scale farms.
The maize assessed during the field visits suffered from extreme defects and decay on 10-45%
of the crop. Taking a conservative estimate of on-farm losses of 10-15% during harvesting and
drying, and a total production of 2.8 metric tonnes per year, maize losses on farm equal 280,000
to 420,000 tonnes per year. Maize has a food value of 3700 kilocalories per kg, which means that
on-farm losses in food value is at a minimumof 1.04 trillion kilocalories. This amount could have
fed 1.14 million persons for a full year at 2500 kcal/day or 3.4% of Uganda’s population of 34
million. At a farm gate value of US$250-300 per tonne, the loss of economic value for Uganda’s
maize farmers is in the range of US$70 to $126 million.
Table 3.2: Summary of the Volume and Market Value of On-Farm Losses of Maize in Uganda
Total Volume
Produced per Annum
Conservative Estimates
of On-Farm Losses
Losses in
Volume
Market Value
per Tonne
Losses in
Value
2.8 Million Tonnes
($700 to 840 million)
10% 280,000 $250 $70 million
10% 280,000 $300 $84 million
15% 420,000 $250 $105 million
15% 420,000 $300 $126 million
Source: Based on Above Estimates.
3.1.3. Causes of On-Farm Losses
There are a range of factors causing on-farm food loss for maize. These include:
 Improper use of fertilizers and herbicides.
 Poor pest and disease management practices.
 Poor harvesting practices, such as leaving cobs behind in the field when harvestedmaize
is collected.
 Poor drying practices allowmaize to become decayed (whether stored in piles, sacks or
cribs). Drying the crop directly on the ground can attract insect pests and also be a
source of aflatoxin contamination.
 Poor shelling practices, such as beating the cobs with sticks or trampling the cobs.
Some farmers use Diammonium Phosphate (DAP) and urea fertilizers when they are not well
informed about the effects on the soil, which leads to acidification. Other farmers use and on
occasion misuse herbicides (Glyphosate and 2-4 D amine) which affects the quality of the
produce. Mono cropping without use of fertilizers has negatively impacted maize productivity.
The majority of the farmers first cut the maize before it’s completely dry. This is done to reduce
damage to the crop during harvest, and to facilitate quick drying. It enables farmers to benefit
from higher prices because at the peak of the harvest, prices normally fall. If it is dry enough,
farmers begin to harvest at any time of the day beginning from morning. Once cut, the maize
stalks stay in the field for about a week or two depending on the intensity of the heat.