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FAO POSTHARVEST LOSSES STUDY (CASSAVA): FAO POSTHARVEST LOSSES STUDY (CASSAVA): CARICOM CARICOM MARKETING & ECONOMICS MARKETING & ECONOMICS Kelvin Craig and Majeed Mohammed Kelvin Craig and Majeed Mohammed

Kelvin craig. caricom

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Page 1: Kelvin craig. caricom

FAO POSTHARVEST LOSSES STUDY FAO POSTHARVEST LOSSES STUDY (CASSAVA): CARICOM (CASSAVA): CARICOM

MARKETING & ECONOMICSMARKETING & ECONOMICSKelvin Craig and Majeed MohammedKelvin Craig and Majeed Mohammed

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PROEJCT OUTCOME AND OUTPUTSPROEJCT OUTCOME AND OUTPUTS

Overall Outcome: Increased capacity of CARICOM member countries to sustainably reduce postharvest loss. The project has the following outputs:

(i) Appropriate and cost-effective technical solutions for reduction of postharvest losses identified and promoted;

(ii) CARICOM national governments and institutions have their awareness raised to address postharvest losses increased

(iii) Capacity of chain actors and service providers strengthened and interventions piloted and

(iv) Appropriate technologies and approaches to reduce postharvest food loss diffused to stakeholders.

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ST. LUCIA ST. LUCIA

TRINIDAD & TOBAGOTRINIDAD & TOBAGO

GUYANAGUYANA

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CASSAVA CASSAVA

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CASSAVA VARIETIES

Several cassava varieties under cultivation Guyana: Some of these are Four Month, Brancha,

Butterstick, Uncle Mack, M Mex 59, Mex 52, Red Stem and Bad Woman.

Trinidad and Tobago: Traditional varieties included Maracas Black Stick. Butter Stick and MCOL. Current popular variety - MMEX.

St. Lucia: MCOL variety - introduced by CARDI in recent years.

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DESCRIPTION OF MKT SYSTEM & CASSAVA PRODUCTS MARKETED IN GUYANA (1)

Produced in all ten Regions of Guyana across varying soil types.

The Parika/Salem/Ruby area of Region 3 and the Craig/Friendship area of Region 4 are the main producing areas of the coastal regions.

Demand for fresh cassava tubers on the coast modest if not weak and does not appear to be growing.

Used by coastlanders in meals such as: metegee dry food; boil and fry; cassava bread, cassava chips, or cassava pone; and egg ball

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DESCRIPTION OF MKT SYSTEM & CASSAVA PRODUCTS MARKETED IN GUYANA (2)

Strong market demand for farine and cassava bread in the interior regions.

Amerindians traditionally use farine and cassava bread as staples and a range of fermented drinks. The expansion of the gold / diamond mining enterprises particularly with the influx of Brazilians in recent years has put pressure on the relatively small quantities of cassava, the raw material for farine.

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TRAVELLING TO CASSAVA PRODUCING TRAVELLING TO CASSAVA PRODUCING AREAS - GUYANAAREAS - GUYANA

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CASSAVA PRODUCTION CASSAVA PRODUCTION DOUCHFOUR, EAST COAST DEMERARA, DOUCHFOUR, EAST COAST DEMERARA,

GUYANAGUYANA

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CASSAVA PRODUCTION CASSAVA PRODUCTION REWA VILLAGE, RUPUNNUNI, GUYANAREWA VILLAGE, RUPUNNUNI, GUYANA

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DESCRIPTION OF MKT SYSTEM & CASSAVA PRODUCTS MARKETED IN TRINIDAD & TOBAGO (1)

Grown throughout the island in a wide range of soil types.

The highest areas of production in Trinidad include Bejucal, Brasso, Caparo, Rio Claro, Freeport.

In Tobago - concentrated in areas such as Les Coteaux, Glamorgan and Belle Garden.

In Trinidad cassava is eaten boiled, fried as a dominant starch food component in main dishes with meat and fish.

Cassava is also processed into frozen cassava logs, cubes, purees for the baking industry, pone mix, patties, fries, flour, and bread.

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DESCRIPTION OF MKT SYSTEM & CASSAVA PRODUCTS MARKETED IN TRINIDAD & TOBAGO (2)

In Tobago a more diversified and innovative range of cassava value-added products are produced.

These include: cassola, fruit cake, punch, colada, khurma, callaloo, quiche, coocoo, granola, farine, wine, pizza, bread, ice cream, animal feed, pone puff and pastelles.

Products are manufactured by Tobago Cassava Products Ltd., a company under the Tobago House of Assembly (THA) which was established in 2009.

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DESCRIPTION OF MKT SYSTEM & CASSAVA PRODUCTS MARKETED IN ST LUCIA (1)

Produced primarily in Region 2 (La Bonne / Deborras), Region 3 (Dennery), Region 4 (Micoud) and Region 7 (Canaries).

Demand for fresh cassava tubers (sweet cassava) weak - dasheen, yam and sweet potatoes more popular.

In recent years supply growing in response to demand from non St. Lucians in the country.

Production initiative led by CARDI which introduced the MCOL variety.

St. Lucian farmers have traditionally produced bitter cassava - used in farine and cassava bread production.

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DESCRIPTION OF MKT SYSTEM & CASSAVA PRODUCTS MARKETED IN ST LUCIA (2)

Plas Kassav produces and markets a range of cassava products – regular cassava bread, a range of sweet-flavoured cassava breads as well as smoked herring cassava bread.

Commercial-scale farine making equipment used in the industry in St. Lucia.

In comparison with Guyana (while there are some exceptions), this is very sophisticated equipment as Guyana’s farine industry is largely still based on traditional equipment made by the Amerindians.

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TYPICAL ROAD TRANSPORT OF CASSAVA TO MARKETS: TYPICAL ROAD TRANSPORT OF CASSAVA TO MARKETS: CARICOM CARICOM

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MAJOR CASSAVA SUPPLYING AREAS (1)

Guyana – Parika / Salem area of East Bank Essequibo (Region 3) and the Craig / Friendship area of East Bank Demerara (Region 4).

Trinidad – Cunupia / Caparo area of Central Trinidad.

St. Lucia - Regions 2 (La bonne / Deborras), 3 (Dennery), 4 (Micoud)and 7 (Canaries)

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TRINIDAD / GUYANA TRINIDAD / GUYANA CASSAVA SUPPLY CHAIN CASSAVA SUPPLY CHAIN

Farmers

Hotels/ Supermarket

s

Middlemen

Processors

Municipal Markets/ Roadside Stalls 

Hotels / Supermarkets

Consumers 

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ST LUCIA ST LUCIA CASSAVA SUPPLY CHAIN CASSAVA SUPPLY CHAIN

FarmersCaribbean Agricultural Research and

Development Institute

Sweet Cassava

Farine Processors / Cassava Bread Manufacturers

Bitter Cassava

Supermarkets

CONSUMERS

Public Markets

St. LuciaMarketing

Board

Consolidated Foods Ltd.

ConsolidateFoods Ltd

Super JSupermarket

Chain

Super JSupermarket

Chain

St. Lucia Marketing Board

Retail Outlet

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MAKING CASSAVA BREAD – ST IGNATIUS, RUPUNUNI, GUYANA MAKING CASSAVA BREAD – ST IGNATIUS, RUPUNUNI, GUYANA

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PROCESSING EQUIPMENT – TAPAKUMA CASSAVA PROCESSING EQUIPMENT – TAPAKUMA CASSAVA PROCESSING FACTORYPROCESSING FACTORY

GUYANA GUYANA

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SOLAR DRYER – TAPAKUMA CASSAVA PROCESSING FACTORYSOLAR DRYER – TAPAKUMA CASSAVA PROCESSING FACTORYGUYANA GUYANA

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CriticalLoss Point

Magnitude of Losses

%

Value of Annual

Production (USD)

Economic Loss (USD)

Field Harvest CLP#1

3.5 2,500,000 87,500

Packhouse CLP#2

3.5 87,500

Retail MarketingCLP#3

13.0 325,000

Total 20.0 500,000US$1.00 = TT$6.40

Economic Loss Associated with Respective CLPs – Economic Loss Associated with Respective CLPs – Cassava Trinidad Cassava Trinidad

CALCULATING ECONOMIC LOSS - CASSAVA TT

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Economic Loss Associated with Respective CLPs – Economic Loss Associated with Respective CLPs – Cassava GuyanaCassava Guyana

CriticalLoss Point

Magnitude of Losses %

Value of Annual

Production (USD)

Economic Loss (USD)

Field Harvest CLP#1

6.5 3,650,516 237,284

Packhouse CLP#2

2.0 73,010

Retail MarketingCLP#3

14.5 529,325

Total 23.0 839,619US$1.00 = GYD$200.00

Economic Loss Associated with Respective CLPs – Economic Loss Associated with Respective CLPs – Cassava Guyana Cassava Guyana

CALCULATING ECONOMIC LOSS - CASSAVA GUYANA

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CASSAVA VALUE-ADDED PRODUCTS - GUYANACASSAVA VALUE-ADDED PRODUCTS - GUYANA

Mini Cassava Bread Cassava Bread Squares

Cassava Cassareep

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CASSAVA VALUE-ADDED PRODUCTS – TRINIDAD & TOBAGOCASSAVA VALUE-ADDED PRODUCTS – TRINIDAD & TOBAGO

Cassava Fruit Cake

Cassava Khurma

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CASSAVA VALUE-ADDED PRODUCTS – TRINIIDAD & ST LUCIACASSAVA VALUE-ADDED PRODUCTS – TRINIIDAD & ST LUCIA

Cassava Colada Cassava Bread

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CriticalLoss Point

Cause of Loss

Interventions to

Reduce Losses

Cost of Interventio

n (US$)

Risks

Field Harvest CLP#1

Wounds, VS1, 2, decay (Trinidad & Tobago); Wounds, heat, desiccation (Guyana)

Avoid heat, fungicidal treatment, harvesting aids, crates, logistics management, credit facility

Cost of equipment = US$500; supplies = US$450 and training = US$6000

No perceivable risks

Packhouse CLP#2

Workshops, Modified Atmosphere Packaging (MAP), waxing, training

Cost of supplies (wax) = US$300 and training = US$4000

Retail MarketingCLP#3

SUMMARY OF LOSSES – CAUSES, SOLUTIONS AND COSTS

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CASSAVA VALUE-ADDED PRODUCTS OF CARICOMCASSAVA VALUE-ADDED PRODUCTS OF CARICOM

Egg Balls Cassava Pone

Cassava Bread

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THANK YOUTHANK YOU