Reducing Food Waste in TURKEY 23 February 2017 Ankara

Transcription

1 Reducing Food Waste in TURKEY 23 February 2017 Ankara 1

2 Food Loss and Waste (FLW) is a challenge all countries have to face Rough estimates suggest that the cost for producing food that is wasted amounts to US$750 billion each year. This amounts to 1.3 billion tonnes, enough to feed 2 billion people around the world. 2

3 AGRICULTURE IN TURKEY'S ECONOMY Basic Indicators Turkey Agriculture Agriculture Share (%) Turkey Agriculture Agriculture Share(%) Population (Million) 65,1 22,1* 33,9 79,8 20,4* 25,6 Employment (Million) 21,3 7,4 34,9 26,6 5,5 20,6 GDP (Billion $) 236,3 24,3 10,3 861,5** 59,4** 6,9 Exports (Billion $) 36,0 3,8 10,6 142,6 16,3 11,4 Imports (Billion $) 51,5 2,0 3,9 198,6 11,0 5,6 Source: TURKSTAT Agriculture is improving, Turkey is developing. Turkish agriculture sector has grown yearly 2,7 % between While the agriculture GDP was 23,7 billion $ in 2002, It has reached to 61 billion $ in

4 IN EXPORT 6th-10th 6th-10th 2nd-5th 2nd-5th 1st TURKISH AGRICULTURAL ECONOMY IS A GLOBAL ACTOR The first Agricultural Economy in EU Turkey is sufficient country in terms of food IN PRODUCTION Nut, Apricot and Cherry Nut, Apricot, grapes, fig and quince 1 st Melon, Water Melon, Strawberry, Fig, Lentil, Olive, Apple, Tomatoes, Tea, Antep pistachio, Nut, Walnut, Aubergine, Sheep milk, sugar beet and honey Wheat flour, cherry, Yoghurt, Macaroni, Lentil, lemon, Mandarin, Chickpea (Nohut), Orange, Olive and Tomatoes Wheat, Barley, Grapes, peach, Mandarin, Lemon, Almond, Olive oil and sheep meat. Grape, Tobacco, Chess nut, Strawberry, Olive oil, Egg, Aubergine and Peach 1,707 agricultural / food products were exported in 190 countries in 2015.

5 DEVELOPMENTS IN CROP PRODUCTION PRODUCTS 2015 (TON) Total Grain (wheat, barley, ) Wheat Corn (grain) Rice Sunflower Total Fruit Citrus Fruits (Orange, Lemon, grapefruit) Apricot Cherry Total Vegetable Sources: TURKSTAT Corn, rice and sunflower production increased significantly in

6 DEVELOPMENTS IN LIVESTOCK Number of Animal (Ruminants) 2015 Number of Cattle (Million head) 14,2 Persantage of Highly Productive Cattle (Culture) breeds (%) 43,5 Number of Sheep and Goat (Million head) 41,5 Animal Products Production Sources: TURKSTAT 2015 World Ranking EU Ranking Milk Production (Million Ton) 18,5 9 3 Red Meat Production (Million Ton)) Poultry Meat Production (.000 Ton) Egg Production (Billion) 17, Honey Production (.000 Ton) 102,5 2 1 Aquacultural Production (.000 Ton) 233* 22 2 There has been significant increases and improvements in Milk, Red Meat, Poultry Meat and Egg Production One of the main problem is : the food losses and waste that is important value (app. 10 %) 6

7 ASSESSMENT OF FOOD LOSS AND WASTE FOR TURKEY loses Source: (FAO, 2013) Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total Cereals % 5.1 % 4 %2 %1 %5 % 12,0 Roots & Tubers % 7 % 6 %2 %3 %2 % 13,0 Oilseeds & Pulses % 15 % 5 %7 %1 %4 % 17,0 Fruits & Vegetables % 20 % 8 %10 %10 %5 % 33,0 Meat % 10 % 0.2 %5 %0,5 %1 % 6,7 Fish & Seafood % 10 % 0.02 %0.04 %0.01 %2 % 2,7 Milk % 10 % 1 %1.5 %6 %1.5 % 10,0 Eggs % 6 % 1 %2 %1 %0.01 % 4,1 7

8 Reasons of losses and waste While Sifting - sifting out broken grains, stones and sand While Washing - sifting out stones and sand Insufficient precipitation Using low productive seed Incorrect variety selection Sowing too deep or too shallow Diseases and pests Damage to plant during such operations as fertilizing, using pesticide unsuitable transportation conditions During Transportation - not covering trucks well During Loading and Dumping leaving crop behind in the field and truck During Storing- Wasting of crop in dumping place or in entry and exit, unfit storage conditions In Bakeries- producing bread in excess of demand In Restaurants - buying bread in excess of needs, to large slices Homes- buying bread in excess of what is actually needed 8

9 Wheat food supply chain (FSC) and critical loss points (CLP) in Turkey.Agricultural 1 Production 1. CLP PRODUCER 2. handling and storage 3. CLP TRADER/ INDUSTRIALIST TURKISH GRAIN BOARD IMPORT CEREALS STOCK EXCANGE HOME CONSUMPTIO N PROCESSING INDUSTRY EXPORT WHOLESALER RETAILER 5.Consumption 2. CLP CONSUMER Wheat is produced on small scale family farms, which tend to be very fragmented. These farms tend to allocate a portion of their wheat production for home consumption. Wheat enters the market via one of three channels; i.e. through a trader or processing industry, the Turkish Grain Board (TGB) or the Cereals Stock Exchange. Wheat processed as flour, pasta, cracked wheat, bread etc. reaches to consumers via wholesalers and retailers. 9

10 Waste of Cereals in Turkey Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total Cereals % 5.1 % 4 %2 %1 %5 % 12,0 Turkey is one of the 10 leading producers of wheat with an average annual production of 20 million tons in the last decade and it is also one of the most bread consuming countries with 104 kg per capita bread consumption. The bread waste in Turkey reached to serious amounts along with the consumption. Reasons for waste In bakeries; producing bread in excess of demand In restaurants; buying bread in excess of needs, to large slices homes; buying bread in excess of what is actually needed. Ways of Preventing Food Waste: Training of and awareness building among consumers how goods must be preserved and used 10

11 Milk and Dairy Products Waste in Turkey Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total Milk % 10 % 1 %1.5 %6 %1.5 % 10,0 The waste of milk and milk products in homes and other consumption points derive from not complying with waste saving rules and discarding surplus products which are not consumed. However, this waste is not high. Reasons for waste UHT milk and white cheese see the most waste due to improper storage and conservation and also buying milk or dairy in excess of what is actually needed. Some of reason for waste is delays in consumption so they are expired product Ways of preventing Food Waste: Building awareness among consumers in the preservation and use of milk and milk products. 11

12 Fish and Sea Products Waste in Turkey Agricultural production handling and storage Processing and packaging Distribution Reasons for Waste - Wastes emerging as a result of keeping in refrigerator in appropriate conditions - Wastes emerging during consumption in restaurants Consumption at household level Total Fish & Seafood % 10 % 0.02 %0.04 %0.01 %2 % 2,7 Ways of preventing Food Waste: -Informing consumers about the preservation of fish and other seafood. 12

13 Fruits and Vegetables Waste in Turkey Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total Fruits & Vegetables % 20 % 8 %10 %10 %5 % 33,0 Turkey is third in the world in fruit production. Among the fruits that complement vegetables in terms of human nutrition and another product group full of vitamin sources, the first three places in terms of production value are taken up by grapes, olives and apples. According to data from 2015, Turkey ranks fourth in the world in fresh vegetable production with annual production of 26 billion tonnes. Tomatoes are the leading crop in vegetable production, followed by green peppers and cucumbers. When all vegetable types and varieties are considered, Turkey is one of the top 10 producers in the world. Vegetables are the second mostly consumed product group after cereal and cereal products in Turkey. 13

14 Meat Waste in Turkey Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total Meat % 10 % 0.2 %5 %0,5 %1 % 6,7 Reasons for Waste of Meat and Meat Product For meat, At the consumption stage, The major part of waste occurs in restaurants and catering firms Outdated food. The rate of waste in households is too small. Ways of preventing Meat and Meat products Waste: -Building awareness among people on ways of storing and cooking meat by using public spots, Preparing and enacting necessary legislation to control household animal sacrificing practices during Sacrifice Feasts, -Training consumers to have just the portion that they can eat in meals. Ways of preventing egg. Informing consumers about proper methods of use and preservation. Reasons for Waste of Egg - Wastes emerging as a result of remaining out of use for long time - Wastes emerging as a result of improper preservation. 14

15 TRADER Oilseeds waste in Turkey Oilseeds & Pulses Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total % 15 % 5 %7 %1 %4 % 17,0 In Turkey, total oilseed output was 1.8 million tonnes and sunflower oil constitutes 53 percent of this total. Sunflower seeds are the leading oilseed and are one of the most vital raw materials in the vegetable oil industry. In Turkey, sunflowers seeds are produced in the highest volumes, followed by sesame seeds. Turkey is the fourth largest olive and olive oil producer in the world. Its average share of world olive production is between 7 and 10 percent. Reasons for Waste of Oilseeds Degradation in the quality of oil as a result of improper preservation (i.e. exposure to sun and air) Ways of preventing Oilseeds Informing households about preservation at home 15

16 TRADER Oilseeds waste in Turkey Agricultural production handling and storage Processing and packaging Distribution Consumption at household level Total Roots & Tubers % 7 % 6 %2 %3 %2 % 13,0 In the root and tuberous plants product groups, the first two places are taken up by potatoes and sugar beet. Reasons for Waste of Roots & Tubers Losses emerging as a result of improper preservation methods on the part of consumers. Ways of preventing Oilseeds Informing households about preservation at home. 16

17 3. Measures and Policies to Reduce Post- Harvest Losses Ministry of Food, Agirculture and Livestock (MFAL) and Turkish Grain Board have been building awareness among people on ways of storing and cooking bread by using public spots. But awareness should be builded reducing general food waste by using public spots. 17

18 One of the main factors behind the success of smallholders/family farmers and agricultural producer of OIC member countries is solidarity

19 Thanks for listening Dr. Metin TÜRKER, Act. Director General of Agricultural Reform, MoFAL Dr. Melik AYTAÇ, Expert, Agricultural Reform General Directorate, MoFAL Questions, comments and suggestions are welcome Historic Peninsula, Istanbul