GAIN Presentation scoping mission design

GAIN

1. Scoping Mission for Designing Integrated Approaches to Address Malnutrition in Pakistan

2. Perishable Goods – The Current Scenario Under developed state of preserving the quality of perishables from the point of harvest till consumption. Every year 2.5 million tonnes of vegetables and 3.0 million tonnes of fruits go waste during and after their harvest. Out of total F&V produce in Pakistan only 4% is exported at a far lower price (41% compared to world average price)

3. Horticulture Production: 5,290,000 tons, 20 th largest producer globally 70 % of the production consumed locally Pakistan’s Export:703,000 tons (13% of production ) Estimated 20% production wasted In Pakistan, the daily per capita intake is low, being about 100 grams compared to the recommended consumption of about 285 grams. 

4. Dairy Sector Milk production :49.5 million tons 4 th largest producer of the milk Milk Consumption :39.9 million tons Only 6% traded through organized sector Pasteurized milk : an exciting emerging market with a potential of 5 million tons per annum Milk Wastage : Up to 20% milk is being wasted. According to “CURRENT ISSUES AND FUTURE PROSPECTS OF DAIRY SECTOR IN PAKISTAN, 2013” this wastage is due to: Non-availability of proper cooling & storage mechanism Lack of cold chain and chillers

5. Dairy Sector Following are some major issues of the dairy sector: Lack of infrastructure facilities in livestock marketing Non-availability of proper cooling and storage mechanism Lack of value addition facilities Lack of cold chain and chillers Poor development of milk processing industry Institutional constraints

6. Meat Production: 3,379,000 tons, 2.9% share in Halal meat globally. Export : 100,000 tons (approx .) Inability to develop systems and capability has resulted in unethical practices in meat market 5 – 10% inedible meat sold to recover financial loss. Poultry meat contributes 28.0 %

7. Cold Chain

8. COLD CHAIN A continuous chain of environment intended to maintain and sustain the quality attributes and efficacy of ingredients of perishable items from point of origin to point of consumption by providing controlled conditions at each step. Why is it essential? Sustain Quality – Physical, Chemical & Biological Enhance Shelf life – Minimize Waste, Losses and damage. Ensure Efficacy of ingredients Basic Components: Storage Transportation

9. Cold Chain System Farm Slaughterhouse Pack house Warehouse Origin Processing Processing Port Warehouse End Consumer Transport CA Container

10. Nutrition Loss Nutrition loss tend to be highest in those countries where the need for food is greatest . Fruits and vegetables continue to respire after harvesting which leads to; breaking down stored organic materials, such as carbohydrates, proteins and fats loss of food value, flavor and nutrients. Produce will lose heat from this respiration as well as moisture causing nutrient loss   Ripeness of the produce at the point of harvest also determines nutrient loss; climacteric crops, such as tomatoes, can be picked before full ripeness. The fruit may attain full color after picking, but it will not attain the highest nutrient levels.

11. Loss of Vitamin C at ambient and chill storage   % Loss per day Days to Frozen Value (averaged over 7 days) Vegetables Ambient Chill Ambient Chill Peas 8.9 2.1 <3 14 Broccoli 8 <2 18 Green beans 7.8 10.8 <1 1 Spinach >14.2 10.7 <1 <2 Carrots 3.8 1.4 <1 <1 Post Harvest Loss Of Vitamin C in Vegetables

12. Preventing food losses through cold chain Cold chain provides the following benefits for perishable horticultural foods : Reduces respiration : lessens perishability Reduces transpiration : lessens water loss, less shriveling Reduces ethylene production : slows ripening Increases resistance to ethylene action Decreases activity of micro-organisms Reduces browning and loss of texture, flavor and nutrients Delays ripening and natural senescence

13. Pakistan Cold Chain Development Company

14. Pakistan Cold Chain Development Company A recognized multi-sectorial group of companies and other professionals working for development of a strong national cold chain where every product retains quality and safety through each link . Mission: To organize the different industry sectors in the supply chain of: Chilled / frozen food products Other groups operating temperature controlled product storage or distribution by; Effective handling Storage and distribution of products in the cold chain (fresh, chilled and frozen foods) by ; PCCDC raises standards by organizing trainings, Seminars & Workshops

15. Our Affiliations PCCDC GCCA

16. Key Focus Segments Farms Operators Users Input Providers

17. PCCDC - Expertise Fostering network and linkages for development of local segments International equipment & services specialists network Readily available expertise through global affiliations (GCCA & affiliates) Support in Policy Making

18. PCCDC & GAIN Possible Collaboration Areas PCCDC & GAIN can assist each other for mutual benefits in areas of; Providing technical expertise (PCCDC / GCCA) related to handling and supply chain of perishable goods. Conducting joint seminars. PCCDC representation in GAIN conferences. GAIN may involve PCCDC in local and international projects. GAIN may arrange experts visit to Pakistan. GAIN may provide platform for PCCDC delegation for international visits.