Reducing On-Farm Food Losses
In the OIC Member Countries
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Cassava has a food value of 1,600 kilocalories per kg. The on-farm losses in food value at a
minimum equals approximately 14.4 trillion kilocalories. This could feed 15.78 million persons
for a full year at 2,500 kcal/day (10% of Nigeria’s population).
The lowest market value of these losses is US$15, for small roots or local gari production, to $38
per tonne, which are the lowest quality roots for starch or flour production. This amounts to
$13.5m-85.5 million per year. The losses of highest quality roots or roots typically sold during
times of scarcity would be worth twice as much to the growers. There are also financial losses
when handling older fresh roots, as there is price discounting in anticipation of physical losses.
Discounts can be as high as 90% for cassava that is more than three days old on wholesale
markets.
3.3.3. Causes of On-Farm Food Losses
Generally, farmers will delay harvest until they can expect a higher price, preferring, in the
absence of storage, to leave crops in situ or unharvested after maturity. Roots left in the field
after full maturity are subject to pest attack, including insects, rodents, and fungi. Additionally,
farm workers are not trained in harvesting and handling, and often cause damage to the crops.
Recent studies documented cassava growers’ knowledge levels in Ogun State, Nigeria. The
majority of the respondents (85-90%) demonstrated high awareness of land preparation,
spacing improved varieties, fertilizers, herbicides and insecticides. However, low awareness was
recorded for 91% of the respondents for harvesting activities. The implication that excess time
could be expended in uprooting the cassava tubers, while there is the possibility that they might
be unable to harvest properly (Oladoja et al 2009). The following practices impacted the quality
of harvested cassava.
 Leaving the crop in the ground for too long can reduce quality and increase rotting.
 Leaving the roots in the ground after full maturity can increase damage and pest attacks
from insects, rodents, and fungi.
 Rough digging and handling during harvesting leads to broken roots.
 Rough handling after harvesting causes physical damage.
 Leaving the harvest roots exposed to the sun.
Figure 3.6: Decayed Roots and Broken Roots
Source: Site Visits.