Reducing On-Farm Food Losses
In the OIC Member Countries
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On strategy for improved maize drying on the farm can be done using a maize crib, which is
elevated on poles with cement footing and screened to prevent rodent damage during drying.
Figure 3.2: Maize Crib in Uganda
Other projects targeted low-value crops, including maize, rice, wheat, and beans in the major
grain-producing districts of Uganda. One project, active in the districts of Kapchorwa, Iganga,
Masindi, Lira, Kasese, and Kiboga, where large volumes of maize are produced annually, started
the manufacture of a range of new postharvest equipment in Uganda, with permission and
design from IRRI. By the end of project, it had helped to establish three local workshops in
Uganda to manufacture threshers and dryers as well as cleaning and grading equipment. These
factories have continued to operate since the end of funding in 2001 (World Bank 2011).
There are many private companies that deal with maize produce, export, and value addition. A
new organization, Amatheon Agriculture (from the United States) will soon come on board with
anticipated new incentives. The World Food Programme (WFP) is working in Uganda and
Burkina Faso to develop improved handling, drying and storage for cereals and pulses. They
have recently published a new training manual, which be located online and is listed in the
references. The International Rice Research Institute (IRRI) also provides field manuals on
harvesting and on-farm operations for rice, which can be located on-line.
3.1.5. Lessons Learned from the Case Study
The field visits revealed several practices that raise concerns and can lead to an increase in on-
farm losses. Maize threshed by beating and dried on-farm without using a crib was slow to dry
and likely to develop decay. The same conditions that lead to fungi attack andmold development
may also create an environment that allows aflatoxin to develop on stored maize.
Specific recommendations to reduce on-farm losses for cereals include:
 Harvest maize at the optimum time, when the stalks have dried andmoisture of the grain
is about 30%.
 Ensure the harvesting tools, drying location and equipment is clean and disinfected,
ready to receive the cobs. This includes carts, wheel barrows, bags and baskets.
Photo source: Field visits