Good Agricultural Practices and Role of Management Systems

1. Good Agricultural Practices and Role of Management Systems Dr. Hari Prakash Joint Director Quality Council Of India National Accreditation Board for Certification Bodies

2. It covers • Status of food and its wastage in India • GAP history in India • What is the need of Good Agri. Practices • Good Transportation, processing and packaging practices • Wholesaler and retailer handling • Food Safety Management • Certification Process steps • Quality Control • Who require certification • Benefits of certification in Marketing

3. Ground Reality: India, Fruits & Vegetables • Horticulture crops – Fruits vegetables and flowers cover 7% of cropped area of the country • The Second Largest Grower of Fruits – 15% of World output • Low share of global Exports at 0.5% • The Second largest grower of Vegetables – 11% of World output • Low share of global exports at 1.7% • Cold storage facility is available for only 10% produce which is mainly occupied by potato. • Farmer sells immediately due to perishiability & absence of proper infrastructure to keep it for longer period • Post Harvest wastage of fruits & vegetables – 30 to 40 % valued at over Rs 45,000 - 50,000 crore • Losses as above in India is more than consumption of same in UK

4. Food Wastage in India • A fresh estimate from the Ministry of Food Processing says a whopping Rs 58,000 crore (Rs 580 billion) worth of agriculture food items get wasted in the country every year. • The food wastage is mainly due to lack of post- harvest infrastructure such as cold chain facilities, transportation and proper storage facilities, etc • (Source: Report by Rabo India)

5. ROTTING OF FOOD GRAINS

6. Food Losses in Developing Countries FAO said that “in developing countries 40% of losses occur at post-harvest and processing levels while in industrialised countries more than 40% of losses happen at retail and consumer levels.”

7. Fruit and Vegetable Wastage in India • Against a production of 180 million mt a year of fruits, vegetables and perishables, India has a capacity of storing only 23.6 million mt in 5,386 cold storages across the country, of which, 80 per cent is used only for potatoes, according to the latest DIPP paper on Foreign Direct • Investment (FDI) in retail. According to industry estimates, 25 to 30 per cent of fruits and vegetables and 5-7 per cent of food grains in India get wasted.

8. Fruit and Vegetable Waste generation at Azadpur Mandi •India is plagued by malnutrition and soaring inflation, but it’s not for lack of food. •India is the second largest grower of fresh produce, but loses an estimated 40 percent of its fruit and vegetables rot because of a lack of refrigerated trucking, poor roads, inclement weather and corruption. •At Azadpur Sabzimandi not all the produce that arrives at the market from distant places can be sold because of spoilage and damage age in transit. Approximately over 125 mt of organic waste is produced on a daily basis .

9. India is World's Hunger Capital •India in now considered as the third largest global economy but it is still dogged by deep rooted poverty and hunger. •India has the highest number of undernourished people in the world — 230 million — added to which 1.5 million children are at risk of becoming malnourished because of rising global food prices •India ranked 65th on Global Hunger Index of 79 countries, as per a report released by Food Policy Research Institute (IFPRI). •More than 27 per cent of the world’s undernourished population lives in India. •About 43 per cent children (under 5-years) are underweight as against global average of 25 per cent and 28 per cent in sub-Saharan Africa. •Nearly 50 per cent of child deaths in India occur due to malnutrition

10. Air Soil PackagingMaterial Sources of Contamination • Food Ingredients Irrigation Processing equipments Animals, insects, rodents Handlers, Transport

11. Source of losses in the chain • In the field • Harvesting and packing • Storage • Packaging, marking dyes • Transport and distribution • Wholesaler • Retailer • Consumer

12. What is GAP? • Quality Management System in Agricultural Production • QMS+ EMS+ Food Safety

13. GAP Growers GMP Processors Retailer Consumer Why it is so important? GHP

14. Objectives of GAP • Increasing agricultural productivity & reducing loss • Lowering production costs (p/unit) • Increasing food safety and quality by: • Eradicating worst practices • Supporting long term thinking / strategies • Optimizing use of natural resources • land, water, human capital • Enhancing information sharing and consensus on “good farming practices” • Identifying constraints, institutional support needs and interventions to promote GAPs

15. Issues • Poor Cultivation Practices: indiscriminate use of chemicals and fertilisers, harvesting intervals • use of poor quality water, compost, night soil, • Poor Handling : Thrashing, cleaning, packing, storage, and transportation • Market Yards: Space Shortage, poor handling , poor house keeping, poor hygiene • Processing : Space shortage, manual handling, poor hygiene, poor packaging material, marking dyes

16. Contamination • Biological : Microbial, bacterial, viral • Chemical: Residues, heavy metals, • Physical : Metals, Glass, bird droppings, rodents/ animals feces

17. Quality Demands from Global Markets • Purity Requirements: Centre-stage • Sourcing Practices: Transparent, Healthy & Sustainable • Consistency in Nutritional Profile • Quantification of Protein/ Minerals/Active in gradients • Chromatographic Fingerprinting • Residual Pesticides • Trace metals

18. Obvious Need GAP • A Quality Management System integrating: • Quality (of end-produce) • Sustainability (of resource) • Food Safety • Nutritional Value • Economic Benefits /social benefits(to the Producers/ Collectors) • Specific For Agriculture Sector • Prevailing GAP/QMS/ FSMS/ HACCP Certification Processes have limitations for Agriculture • “Holistic Quality Management” (HQM) as Against “Total Quality Management” (TQM), Global GAP, India GAP,

19. Criteria for Good Agricultural Practices • Site Selection & meteorological data • Soil Conditions • Seeds & Propagation Materials • Crop Management • Harvest & Post Harvest Management • Identification & Traceability • Personnel and Equipment • Worker’s Health, Safety & Welfare • Record keeping • Self- Assessment/ Internal Audits

20. GAP • Use good Seed ( no infections, weed free) • Good soil and water (no marshland, old garbage dumps, no urban sludge, no contaminated/ effluent water), • Away from polluting industry, highway, • Use recommended pest control , additives and in time • Good cleanliness/ hygiene of farm, processing area, storage, transport, equipments, • Healthy and hygienic handlers • Safe packaging material ( no contaminated/ chemical packing material) • Safe transport, handling, storage, • Safe marketing and handing over

21. Soil, water, pest control • Crop should not be grown in soil contaminated with sludge, heavy metals, residues, plant protection products or other chemicals etc. • It is permissible to use farm yard manure and farm organic residue which has been thoroughly decomposed to meet harm-free sanitary standards. It is prohibited to use urban household garbage, industrial and hospital wastes or night soil as manures & fertilizer. • Use safe water & maintain good drainage. • Use Safe and optimum Pesticides such a way that no residual toxicity in the raw material will be present at detectable level.

22. Water & Compost

23. Site management

24. Requirements of a Good Package: Should be environment friendly. • Should have sufficient strength in compression and against impact and vibrations • Should be stable during the entire distribution chain. • Should be compatible with the automatic packing/filling, handling machines (mechanical filling systems) • Should facilitate special treatments like pre-cooling. • Should have consumer appeal. • Should be easily printable. • Should be cost effective.

25. Packaging contribution to Loses

27. Storage of Packaging Material

28. Packaging and Storage Area

29. Packaging and Storage

30. Transportation • Should use clean and dedicated vehicle for F&V • These should be cleaned regularly • Make compartments if required for different produce/commodities

31. Handling of Fresh Produce

32. Who can opt for Voluntary Certification • VC will benefit the Farmers, contract producers, collector, group of producers/collectors, societies, traders, mandi boards, transporters, processors, Food operators, pharmaceutical industry and foods consumers due to the assured quality of the raw material, plants, fruits, herbs. To follow the principle of "maximizing sustainable output", so as to ensure safe and sustainable availability of the Agriculture produce.

33. ADDITIONAL BENEFITS • Better quality , low risk, safe foods • Reduced risk of recall/rejection. • Timely Production • Increased buyer confidence in Indian agri. Produce • Sustainable production • Environment protection, optimum resource utilization • Assured Legal compliance

34. Voluntary Certification Standard Owner ( FSSAI, NMPB) Accreditation Body(QCI) Certification Body “The organization” “The customer”

35. WHY VOLUNTARY STANDARDS? • Largely retailer driven – need to protect themselves against liability – vendor approval • Competition in the market – need to differentiate oneself – Me Too factor • Demanding consumers – enhance confidence • Regulators taking cognizance – demonstration of legal compliance • Concerns in developing countries – SPS committee - represent barriers to trade – market driven – no role for govts • Indian food/ feed industry to prepare for both

36. ABOUT QCI • Established in 1997 by a Cabinet decision – in partnership with CII, FICCI, ASSOCHAM • Autonomous body – regd as society - Chairman appointed by PM (Ratan Tata, Venu Srinivasan, Dr. R.A.Mashelkar) • Provide accreditation structure in the country • Spread quality movement in India – assigned National Quality Campaign funded by Govt • Provide right and unbiased information on quality & related standards • Represent India’s interest in international fora • Help establish brand equity of Indian products and services

37. CHOOSING CB • Caution • ABs not members of IAF in the market • ABs not internationally equivalent – Dubai, Pakistan etc • Avoid CBs accredited by such ABs • Insist on AB’s logo on your certificate – makes sure not only accredited but for your sector also • Go for NABCB accreditation – govt bodies making it a condition

38. A Reminder United Nation has kept the theme of the Year World Environment Day 2013 “Think.Eat.Save”

39. Thank You Quality Council of India National Accreditation Board for Certification Bodies 2nd Floor, Institution of Engineers Building, 2, Bahadur Shah Zafar Marg, New Delhi – 110002,INDIA Tel : +91-11-23379321/9260/0567/8057 Fax: +91-11-23379621 Email :hari@qcin.org Website : www.qcin.org