FAO POSTHARVEST LOSSES STUDY FAO POSTHARVEST LOSSES STUDY (CASSAVA): CARICOM (CASSAVA): CARICOM
MARKETING & ECONOMICSMARKETING & ECONOMICSKelvin Craig and Majeed MohammedKelvin Craig and Majeed Mohammed
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.
ST. LUCIA ST. LUCIA
TRINIDAD & TOBAGOTRINIDAD & TOBAGO
GUYANAGUYANA
CASSAVA CASSAVA
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.
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
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.
TRAVELLING TO CASSAVA PRODUCING TRAVELLING TO CASSAVA PRODUCING AREAS - GUYANAAREAS - GUYANA
CASSAVA PRODUCTION CASSAVA PRODUCTION DOUCHFOUR, EAST COAST DEMERARA, DOUCHFOUR, EAST COAST DEMERARA,
GUYANAGUYANA
CASSAVA PRODUCTION CASSAVA PRODUCTION REWA VILLAGE, RUPUNNUNI, GUYANAREWA VILLAGE, RUPUNNUNI, GUYANA
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.
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.
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.
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.
TYPICAL ROAD TRANSPORT OF CASSAVA TO MARKETS: TYPICAL ROAD TRANSPORT OF CASSAVA TO MARKETS: CARICOM CARICOM
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)
TRINIDAD / GUYANA TRINIDAD / GUYANA CASSAVA SUPPLY CHAIN CASSAVA SUPPLY CHAIN
Farmers
Hotels/ Supermarket
s
Middlemen
Processors
Municipal Markets/ Roadside Stalls
Hotels / Supermarkets
Consumers
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
MAKING CASSAVA BREAD – ST IGNATIUS, RUPUNUNI, GUYANA MAKING CASSAVA BREAD – ST IGNATIUS, RUPUNUNI, GUYANA
PROCESSING EQUIPMENT – TAPAKUMA CASSAVA PROCESSING EQUIPMENT – TAPAKUMA CASSAVA PROCESSING FACTORYPROCESSING FACTORY
GUYANA GUYANA
SOLAR DRYER – TAPAKUMA CASSAVA PROCESSING FACTORYSOLAR DRYER – TAPAKUMA CASSAVA PROCESSING FACTORYGUYANA GUYANA
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
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$200.00
Economic Loss Associated with Respective CLPs – Economic Loss Associated with Respective CLPs – Cassava Guyana Cassava Guyana
CALCULATING ECONOMIC LOSS - CASSAVA GUYANA
CASSAVA VALUE-ADDED PRODUCTS - GUYANACASSAVA VALUE-ADDED PRODUCTS - GUYANA
Mini Cassava Bread Cassava Bread Squares
Cassava Cassareep
CASSAVA VALUE-ADDED PRODUCTS – TRINIDAD & TOBAGOCASSAVA VALUE-ADDED PRODUCTS – TRINIDAD & TOBAGO
Cassava Fruit Cake
Cassava Khurma
CASSAVA VALUE-ADDED PRODUCTS – TRINIIDAD & ST LUCIACASSAVA VALUE-ADDED PRODUCTS – TRINIIDAD & ST LUCIA
Cassava Colada Cassava Bread
CriticalLoss Point
Cause of Loss
Interventions to
Reduce Losses
Cost of Interventio
n (US$)
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
CASSAVA VALUE-ADDED PRODUCTS OF CARICOMCASSAVA VALUE-ADDED PRODUCTS OF CARICOM
Egg Balls Cassava Pone
Cassava Bread
THANK YOUTHANK YOU