SUB-REGIONAL WORKSHOP

1. SUB-REGIONAL WORKSHOP "Improving the quality and safety of fresh fruit and vegetables: a practical approach" Food Quality and Standards Service (ESNS) Food and Nutrition Division FAO Rome, Italy Maya Pineiro, Ph.D.

2. Background • Why fruits and vegetables? • fresh fruits and vegetables represent the main export item for many developing countries and a major source of foreign exchange earnings . • loss of product value as quality declines during post harvest handling, storage and distribution is an important contributor to considerable economic losses in producing countries.

3. Background Why fruits and vegetables? 3.rejection of consignments of FFV have been reported mainly due to the use of non-permitted pesticides or the excessive use of permitted ones and/or contaminants, mandatory labeling omitted, misleading or failing to bear the required nutrition information, filth contamination and post-harvest deterioration due to both physiological and pathological factors. Introduction of strict quality and safety requirements in importing markets.

4. Background Source: FAOSTAT

5. Background Post-harvest loses depend of several factors, among them: the product, growing season, harvesting period, etc. • Developed countries: 2% potatoes-23% strawberry. • Average 12%. • Developing countries : 5-50%. Average 22%. Some estimates, conclude that one third of the world production of horticultural produce is not consumed (Kadel, A. Rolle, R. 2003)

6. Background Need to reduce risks associated with product quality decay and contamination through out the fresh fruit and vegetables chain. Generating opportunities for developing countries

7. Background • FAO (ESNS-Regional Office), in collaboration with other international agencies and regional organizations have carried out the following activities: • Training needs assessment of quality and safety assurance of fresh fruit and vegetables (Mexico and Central American Countries). Guatemala, 1-3 December, 1998. • Quality Assurance of fresh fruit and vegetables, Costa Rica, 31 Mayo - 10 Jun de 1999. • Quality Assurance of fresh fruit and vegetables. Panama, 1999.

8. Background • Training activities as part of the project: • “Strengthening National Codex Committees and Application of Codex Alimentarius Standards” • Costa Rica, Dominican Republic, El Salvador, Guatemala, Honduras, Nicaragua and Panama. • Sub-regional workshop on GAP “train the trainers" Panama, 12-16 August 2002) and 7 National workshops. Panama 30 September - 25 October 2002. • Sub-regional workshop (San José, Costa Rica, 24 September to 5 October 2001) and 7 National workshops regarding the implementation of GMP and Hazard Analysis and Critical Control Point (HACCP).

9. Background • Sub-regional and National Codex Guidelines for Assessment and Accreditation of the Food Inspections and Certifications Systems for Importing and Exporting Foods. Guatemala 17- 21rst of May 2002. • Regional workshop on post-harvest handling of fresh fruits and vegetables produced in the CARICOM region, in order to maintain 9uality and safety. Jamaica, 13 - 15 March 2002.( ESNS/AGSI.)

10. Background • As workshop outcomes: • the need for more integrated practical approaches to addressing food safety and quality issues along the entire post-harvest handling chain. • strong emphasis needs to be given to the application of Good Agricultural Practices and Good Manufacturing Practices at primary production stages of fruits and vegetables.

11. Background ACTION PROGRAMME FOR THE PREVENTION OF FOOD LOSSES (PFL) Project PFL/INT/857/PFL GCP/G-30334 "Global Inventory, Reference Materials and Food Safety Training Programme for Improving the Quality and Safety of Fresh Fruits and Vegetables”

12. Objectives increase global free trade and economic opportunities for the fresh fruit and vegetables sector. It is assumed that capacity building and information exchange for improving quality assurance and safety of fresh fruits and vegetables will contribute to achieving this.

13. Specific Objectives • improve access to information on availability of resource materials and training activities to countries seeking opportunities for improving the quality and safety of fresh produce- Global Database on Quality and Safety of FFV. • 2. Capacity building to address practical quality and safety issues through a comprehensive Training Programme, “train the trainers”, on safety, handling, quality and marketing of fresh fruits and vegetables, at regional and national level.

14. Global database • to aid policy makers, planners and project leaders working to improve the safe production, harvesting, handling, storage, transport and marketing of raw fruits and vegetables in: • identifying options for technology, policy and institutional development; • obtaining access to reference information; • accessing tools for training, extension, and awareness creation.

15. Training Programme- "train the trainers" • to train professionals from governmental agencies, universities, industry, research institutions and local NGOs, on the principles and practices of GAP,GMP, HACCP approach of the fresh fruits and vegetables chain. • Outcomes: • several quality and safety Programmes implemented (entrepreneurial, local, national, governmental level). • introduction of these issues in university courses.

16. Training Programme- "train the trainers" Sub-Regional Workshops Phase 1. Southern Cone Countries Central American & the Caribbean Spanish speaking countries. Andean Countries. Total: 19 Countries Phase 2. Caribbean English Speaking Countries

17. General Objective The workshop’s main objective is to strengthen, the public and private institutional capacity of the Latin American Countries, to implement fresh fruit and vegetables quality and safety programmes, throughout the application of principles and practices of GAP, GMP and HACCP.

18. Specific objectives • To: • analyse the growing importance of the horticultural sector in Latin America; • present an integral approach to the quality & safety concepts as applied to the horticultural sector; • present a clear view of the standards and regulations concerning quality and safety issues; • train multipliers in the principles and practices of quality and safety issues (emphasizing BPA, BPM, HACCP); and • analyse case studies of successful implementation of FFV quality and safety programmes in developing countries.

19. Outcomes • As result of the workshop, the participants are able to: • deliver national courses targeting different food chain actors. • support the implementation of fresh fruit and vegetables safety and quality assurance programmes being carried out by the public and private sector. • lead working groups to consolidate specific strategies for implementing national fresh fruits and vegetables quality and safety programmes.

20. WORKSHOP GUIDELINES-MANUAL General ObjectiveTo strengthen public and private institutional capacity for implementing fresh fruits and vegetables quality and safety programs, applying the principles and practices of GAP, GMP and HACCP Planning the Workshop Section I Introduction to the Workshop Definir actores/roles/ Expectativas. Section V The importance of certifications and other quality schemes for the horticultural sector Section IV Applying food safety principles to the fresh fruits and vegetables chain. Section III Quality maintenance and enhancement throughout the fresh fruits and vegetables chain Section II Importance of the horticultural sector in Latin America Action Plans • Objectives: • To share experiences from programs implemented by exporting countries to meet international regulations • Assess opportunities and weaknesses to improve compliance with international regulations • Define priorities for domestic markets Objective: identify the social and economical importance of horticulture: challenges and opportunities • Objectives: • To provide a clear understanding of the quality concept supporting the implementation of quality and safety assurance programs. • To provide practical guidance on applying the principles of appropriate fresh fruits and vegetables management to maintain and optimize product quality, assure its safety and ensure efficiency in the chain Objectives: ●To provide a clear understanding of the safety concept as applied to fresh fruits and vegetables and to understand the food safety regulatory framework ●To provide practical guidance to implement safety assurance programs to improve market performance and opportunities Social and economical indicators. Challenges and opportunities. • Codes of Practice implementation by importing countries (the wide concept of GAP). • Importance of national code of practices to meet international regulations. • Panel Discussion: SWOT Analysis • The quality concept as applied to fresh fruits and vegetables • Importance of proper logistics and management along the fresh fruits and vegetables chain to enhance quality and safety • Post-harvest treatments to improve the efficiency of the chain and to maintain and optimize quality ● Food safety concepts and principles ● Losses in fresh fruits and vegetables associated to chemical, biological and physical hazards ● Food safety laws and regulations ● Prerequisite programs (GAP,GMP, GHP, SOP) ● The HACCP approach applied to primary production.

21. WORKSHOP GUIDELINES/MANUAL Definir actores/roles/ Expectativas. General Objetive: To strength the public and private institutional capacity, for FFV quality and safety programmes implementation, by applying the principles and practices of GAP, GMP and HACCP. Section I INTRODUCTION Workshop preparation Section II. Importance of the horticultural sector in Latin America and The Caribbean Action plans preparation Objective: identify the social and economical importance of horticulture: challenges and opportunities • Social and economical indicators. • Challenges and opportunities.

22. WORKSHOP GUIDELINES/MANUAL Objetivo General.Fortalecer la capacidad institucional, pública y privada para la implementación de programas de aseguramiento de la calidad e Inocuidad en el sector de frutas y hortalizas frescas, a través de la aplicación de los principios y prácticas de BPA, BPM y HACCP. Definir actores/roles/ Expectativas. Definir actores/roles/ Expectativas. General Objetive: To strength the public and private institutional capacity, for FFV quality and safety programmes implementation, by applying the principles and practices of GAP, GMP and HACCP. Workshop preparation Section I INTRODUCTION Section III. Quality maintaining and enhancing through out the FFV chain • Objetives: • To provide a clear understanding of the Quality Concept as supporting the implementation of Quality and Safety Assurance Programmes. • To provide practical guidance on how to apply the principles of appropriate FFV post-harvest management, in order to maintain product quality. Action Plans • Quality concept as applied to FFV. • Importance of proper logistics and management along the FFV chain, in order to enhance quality and safety.. • Post-harvest treatments designed to minimise losses and to maximise quality along the FFV chain (e.g. treatments to: reduce microbial contamination, minimise water loss, reduce ethylene damage, control decay, control insects).

23. WORKSHOP GUIDELINES/MANUAL Definir actores/roles/ Expectativas. General Objetive: To strength the public and private institutional capacity, for FFV quality and safety programmes implementation, by applying the principles and practices of GAP, GMP and HACCP. Section I. Introduction Workshop preparation Section IV. Applying Food Safety Principles to the Fresh Fruits and Vegetables Chain. • Objective: • To provide a clear understanding of the safety concept as applied to FFV, and to understand the legislative frame regarding to Food Safety. • To provide practical guidance on how to implement safety assurance programmes as a mean to improve market performance and opportunities. Action Plans • Food safety concepts and principles • Losses in fresh fruits and vegetables associated to chemical, biological and physical hazards • Food safety laws and regulations • Prerequisite programs (GAP,GMP, GHP, SOP) • The HACCP approach applied to primary production.

24. WORKSHOP GUIDELINES/MANUAL Definir actores/roles/ Expectativas. General Objetive: To strength the public and private institutional capacity, for FFV quality and safety programmes implementation, by applying the principles and practices of GAP, GMP and HACCP. Workshop Preparation Section I. Introduction. Section V. The importance of certifications and other quality schemes for the horticultural sector • Objetives: • To share experiences from programs implemented by exporting countries to meet international regulations • Assess opportunities and weaknesses to improve compliance with international regulations • Define priorities for domestic markets Action Plans • Codes of Practice implementation by importing countries (the wide concept of GAP). • Importance of national code of practices to meet international regulations. • Panel Discussion: SWOT Analysis

25. Follow up Phase 2. National Action Plans • Strategies to be implemented, in order to overcome some of the difficulties for successful implementation of FFV quality and safety initiatives at the national level. • Plan for the national training courses (# of courses, beneficiaries, length, training materials to be produced, etc.)

26. Training tools • Training Package: MANUAL ON “IMPROVING THE QUALITY AND SAFETY OF FRESH FRUIT AND VEGETABLES: A PRACTICAL APPROACH”. (VALIDATED THROUGH SUB-REGIONAL COURSES) Contents: • Power point presentations for lecturers. • Photo Gallery (from course field visits) • Reference documents. • Recommended readings. • Activities. • Handouts. • Complete documents (Fully displayed) • Internet links.

27. Action Plan team work: Guidelines for the implementation of quality and safety assurance programmes for the fresh fruits and vegetables/Country.

28. Assessing the impact. national meetings to assess the impact of the activities carried out by each country through the national actions plans.

29. Thanks