Reducing On-Farm Food Losses
In the OIC Member Countries
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 Winter increases fungal diseases as low temperature is combined with increased
relative humidity, and therefore increases the incidence of diseases.
In fact under Egyptian climatic conditions tomato plants are vulnerable to infection with the
early blight disease caused by Alternaria solani, which causes a great reduction in the quantity
and quality of fruit yield. The Alternaria fungus can cause the disease on all parts of the plant
(leaf blight, stem collar rot, and fruit lesions) and can result in severe damage during all stages
of plant development. According to Geographic Information System (GIS) assessments of climate
change impacts on tomato crop in Egypt (Abou-Shleel and El-Shirbeny, 2014) the increase of air
temperature has a negative effect on fruit setting and leads to a decrease in tomato yield. They
predict that due to climate change, in the year 2050 the sowing date and time will change; July
will no longer be suitable for tomato fruit setting. And as of the year 2100, tomato fruit setting
will not be suitable for three months which are June, July and August.
According to Lewis (2012), whitefly transmitted gemini viruses, specifically Tomato Yellow Leaf
Curl Virus (TYLCV), have been identified as the most devastating plant viruses infecting tomato
in Egypt. The Tomato yellow leaf curl virus causes about 65% yield losses in tomato annually in
Egypt. Additional observations revealed that no thinning of flowers or of fruits is practiced.
Pruning practices of suckers are only done under greenhouse growing conditions. Tuta aboluta
(tomato leafminer or tomato borer) damage was observed in many fruits at the time of harvest.
Blossom end rot was also observed. Tomatoes are covered by their own leaves or by weeds to
protect them from the sun during production.
Harvesting is done from 5am till 11am and from 3:30pm till 6:30pm. During harvest, it was
observed that:
 No tools are used. Tomatoes are plucked by hand, and specifically between two fingers.
 There is limited sorting at harvest; however the trader supervises workers to ensure
they leave the non-marketable fruits on the plants; decision for harvest is made when
40% of the fruits are red.
 No shade is provided during harvest.
Some producers leave the fruits on the plant until 50% are red because after the first harvest,
there is a danger that the plants will be damaged by labor, and most of the foliage will be
destroyed leaving them exposed to heat and drought. Usually, culled produce is left in the field,
although composting is not practiced; decaying fruits are left at the sorting site.