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Dr. Hari PrakashJoint Director Quality Council Of IndiaNational Accreditation Board for Certification Bodies
Good Agricultural Practices and
Role of Management Systems
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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
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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
outputLow 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
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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)
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ROTTING OF FOOD GRAINS
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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.”
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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.
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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 .
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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
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Sources of Contamination
Food
Air Soil
Irrigation
Animals,
insects, rodents
Processing
equipments
Ingredients
Packaging
Material
Handlers,
Transport
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Source of losses in the chain
•In the field•Harvesting and packing•Storage•Packaging, marking dyes•Transport and distribution•Wholesaler•Retailer•Consumer
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What is GAP?
•Quality Management System in Agricultural Production
QMS+ EMS+ Food Safety
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Why it is so important?
Growers
Processors
Retailer
Consumer
GMP
GAP
GHP
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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
Objectives of GAPObjectives of GAP
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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
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Contamination Biological : Microbial, bacterial, viral Chemical: Residues, heavy metals, Physical : Metals, Glass, bird droppings,
rodents/ animals feces
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Quality Demands from Global Markets
Purity Requirements: Centre-stageSourcing Practices: Transparent, Healthy &
SustainableConsistency in Nutritional Profile
Quantification of Protein/ Minerals/Active in gradients
Chromatographic Fingerprinting Residual Pesticides Trace metals
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Obvious Need GAP A Quality Management System integrating:
Quality (of end-produce)Sustainability (of resource)Food Safety Nutritional ValueEconomic 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,
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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
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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
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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.
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Water & Compost
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Site management
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Requirements of a Good Package:Should be environment friendly.• Should have sufficient strength incompression and against impactand vibrations• Should be stable during the entiredistribution chain.• Should be compatible with theautomatic packing/filling, handlingmachines (mechanical fillingsystems)• Should facilitate special treatmentslike pre-cooling.• Should have consumer appeal.• Should be easily printable.• Should be cost effective.
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Packaging contribution to Loses
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Storage of Packaging Material
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Packaging and Storage Area
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Packaging and Storage
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TransportationShould use clean
and dedicated vehicle for F&V
These should be cleaned regularly
Make compartments if required for different produce/commodities
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Handling of Fresh Produce
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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.
Who can opt for Voluntary Who can opt for Voluntary CertificationCertification
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ADDITIONAL BENEFITS
Better quality , low risk, safe foodsReduced risk of recall/rejection.Timely ProductionIncreased buyer confidence in Indian agri.
Produce Sustainable productionEnvironment protection, optimum resource
utilization Assured Legal compliance
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Accreditation Body(QCI)
Standard Owner ( FSSAI, NMPB)
“The customer”
“The organization”
Certification Body
Voluntary Certification
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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 confidenceRegulators taking cognizance –
demonstration of legal complianceConcerns in developing countries – SPS
committee - represent barriers to trade – market driven – no role for govts
Indian food/ feed industry to prepare for both
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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 countrySpread quality movement in India – assigned
National Quality Campaign funded by GovtProvide right and unbiased information on
quality & related standardsRepresent India’s interest in international foraHelp establish brand equity of Indian products
and services
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CHOOSING CBCautionABs not members of IAF in the marketABs not internationally equivalent – Dubai,
Pakistan etcAvoid CBs accredited by such ABsInsist 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
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A Reminder United Nation has kept the theme of the
Year
World Environment Day 2013
“Think.Eat.Save”
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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 : +91-11-23379321/9260/0567/8057Fax: +91-11-23379621
Email :[email protected] Website : www.qcin.org