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Bo van Elzakker Agro E L i Bolk Institute, the Netherlands A Eco Louis B lk I tit t th N th l d
Background
Twenty years of experience, somewhat in Central America, Asia, but mainly in Africa More experience in raw materials and its quality i i i l di li than processing because it is not an easy thing Always demand driven, knowledge of the market driven Products: cocoa, coffee, instant coffee, tea, cashew, cotton, sesame, chillies, fresh and dried fruits, , , , , canned pineapple, honey, dried herbs, spices, vanilla, shea, essential oils, tilapia and Nile perch
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Training topics
Good farming practices p g, post-harvest practices p Proper harvesting, p International quality requirements, HACCP g Measures to avoid microorganisms
Salmonella, E. coli Aflatoxin, ochratoxin
Problem areas
Toxins
Due to adverse growing, ripening, harvesting, storage conditions Zero tolerance in EU
Storage facilities Accidents during transport Fumigation i th F i ti in the port t Irregularities due to lack of awareness and quality management g Can be done, expert input required, local service providers, do entrepreneurs want to use and pay for it
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Processing
Interesting from socio-economic point of view g p Industrialisation: minimum size of operation One comment
Preferably not in the countryside Power, water, telephone, roads, repairmen, educated staff Ce t a sed, u ba sett g Centralised, urban setting Still generation of employment but not for farmers Long, bad history, many failures L b d hi f il Supply driven NGOs are not entrepreneurs Requirements on the entrepreneurs
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Second comment
Particular troubles in
Comparative advantage? Sourcing sufficient volumes of certified organic raw materials at the time of order Sourcing-importing organic processing ingredients like organic sugar Importing modern packaging machines & materials (changing consumer preferences) Th need for energy efficient, modern equipment The df ffi i d i Limited know how in food processing technology I t d i a HACCP system ( Introducing t (mentality) t lit )
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Some considerations
For starters it takes up to five years to develop and commercialise export volumes of a finished product, attaining the right quality, and certifications necessary to enter the market. But markets are ever changing k h i Anticipating and planning for changes in market and consumer preferences requires a fast response d f i f t and flexible producer conditions.
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