Reducing Postharvest Losses
In the OIC Member Countries
143
Commodity
group
Physical losses Economic losses Quality /nutrition
losses
Oilseeds and
pulses
Poor postharvest handling
methods. Poor storage and
shelling nearer to the point of
sale and avoid wetting the nuts
when selling. Nuts are often
traded when not fully dried.
Related to the specific value
chain, seasonal variation in
prices and stage in the value
chain where the physical loss
occurs. For example economic
loss will be greatest if oilseeds
and pulses are processed at the
consumer end where more
economic value accumulates.
Physical losses lead to lost
protein opportunities in the
diet. Critical in the drying and
storage process is the
prevention of aflatoxin
formation which results in a
quality loss and a food safety
concern.
Meat and meat
products
(Oman)
For Domestic production.
Market distortion by policy
makers and no market
standards. Slaughter of animals
within the household leading to
under-use of by-products (offal,
blood, skin, hides etc.). Poor
feed conversion
Meat and meat products are
high value commodities.
Related to the specific value
chain, seasonal variation in
prices and stage in the value
chain where the physical loss
occurs.
Physical and quality losses lead
to lost sources of protein,
vitamins, fat and minerals in
the diet.
Milk and dairy
products
They occur during milking, at
milk collection centres, during
processing, marketing and
consumption
Milk and dairy products are
high value commodities.
Related to the specific value
chain, seasonal variation in
prices and stage in the value
chain where the physical loss
occurs.
Physical and quality losses lead
to lost sources of protein, fat,
vitamins and minerals in the
diet.
Fish and
seafood
products
(Indonesia)
Poor quality raw material due
to poor on-board handling is
landed and delivered for
further processing or on-sale,
resulting in economic losses.
Excessive soak time in nets
results in economic losses.
Poor on-shore handling &
storage results in economic
losses
Poor hygiene results in
economic losses.
Physical losses are generally
minimal (less than 5%).
However they do occur through
discarded by-catch and through
pilferage.
Economic losses were the main
problem.
Physical and quality losses lead
to lost sources protein,
vitamins and minerals.
5.3. Consequences of Postharvest Losses in the OIC Member Country
Postharvest food losses can have long-reaching impacts on production, consumption, food
security, the environment, and food safety.
5.3.1. Effects on Production
Lost food translates to a number of issues:
 Lost income for producers and farmers and increased pressures the farming system
for domestic production.
 For imported raw materials used in food production, this can lead to increased stress
on foreign exchange
 Increased cost of production which can lead to higher consumer prices
 Postharvest food losses can result in yield gaps due to shortfalls in plant or animal
nutrition, water management and pest management in the OIC Member Countries.