The document discusses food loss and waste (FLW) in Egypt and efforts to address it. It outlines how reducing FLW fits into Egypt's agricultural development strategy to increase incomes and food security. The Ministry of Agriculture and Land Reclamation (MALR) and Agricultural Research Center (ARC) are working to implement best practices to improve crop quality and storage. This includes research on drying methods, storage structures, and increasing value-added processing. Next steps include surveying losses, improving infrastructure, research to boost quality, and encouraging public-private partnerships to jointly reduce FLW.
Simple instructions review some historical facts about yogurt, difference between swiss & greek yogurt, benefits of consuming yogurt, and step-by-step process of easily making yogurt in your own home.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Simple instructions review some historical facts about yogurt, difference between swiss & greek yogurt, benefits of consuming yogurt, and step-by-step process of easily making yogurt in your own home.
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
How to Start Ice Cream Manufacturing Business, Flavoured Ice cream, Productio...Ajjay Kumar Gupta
Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal in nature with April to June being the peak season and November to January the lean months. Sales slacken during the monsoons also.India is the most rapid growing ice cream market globally, with ice cream treats fast becoming a part of Indian culture.
The overall ice cream market is estimated at over 250 mnlitre valued at around Rs. 17 bn. Nearly a fourth of the market by volume at 50 mnlitres is in the organized sector with players like Amul, Hindustan Unilever (HUL), Mother Dairy, Vadilal having a major share. In value terms, the organised sector has an overall market of over Rs. 10 bn.
The PHD Chamber of Commerce and Industry has projected that the size of ice cream industry, estimated at Rs. 45 bn in 2013 is likely to jump to Rs. 70 bn by 2018.
See more
https://goo.gl/C9sxVh
https://goo.gl/gRhM4U
https://goo.gl/Mtk8ZH
https://goo.gl/IUC2Y3
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Near Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website:
http://www.niir.org
http://www.entrepreneurindia.co
Tags
Agro Based Small Scale Industries Projects, book on ice cream making, commercial ice cream making process, composition of ice cream mix, flavoured ice cream production process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Formulations of Ice Cream, Freezing of Ice Cream, General Steps of Ice Cream Processing, Homemade Ice Cream Freezing Methods, Homemade Ice Cream Recipes, How Do I Manufacture My Own Ice Cream?, How ice cream is made - production process, making, history, How ice cream is made step by step?, How To Make the Best Ice Cream at Home, how to manufacture ice cream ?, How to Start a Food Production Business, How to Start Food Processing Industry in India, Ice Cream | Dairy Plant, Ice Cream Flavors, ice cream flavors list , ice cream formula mixing, Ice Cream Making | Small Business Manufacturing, Ice Cream Making process, ice cream making process in factory, Ice Cream Manufacturing | Small Business Project, ice cream manufacturing equipment, Ice Cream manufacturing plant, ice cream manufacturing process, ice cream manufacturing process flow chart, ice cream manufacturing process pdf, ice cream mix formulation, Ice Cream Packaging, Ice Cream Production industry, ice cream production process, Most Popular Ice Cream Flavors, Most Profitable Food Processing Business Ideas, Process technology book on ice cream making, Production of ice cream, Small Scale Food Processing Projects, Start your own ice-cream business, Starting a Food or Beverage Processing Business
Microbiological safety of milk and processing and consumption behaviour in pa...ILRI
Presented by Kebede Amenu, Barbara Szonyi, Barbara Wieland and Delia Grace at the First Joint International Conference of the Association of Institutions for Tropical Veterinary Medicine (AITVM) and the Society of Tropical Veterinary Medicine, Berlin, 4-8 September 2016
Cheese is a very popular food produced worldwide from the milk of ruminants using a combination of physical treatments. Key milk components for the transformation of milk into curd are casein and calcium. The majority of cheese varieties are based on the curd of modified casein micelles that result from the enzymatic rennet clotting of milk in the presence of calcium ions. The remarkable ability of the spontaneous syneresis of rennet-induced curds can be adjusted to the desired level by biological acidification, cutting, stirring, heating, pressing and salting in order to achieve the desired level of water removal in the form of whey. The mode of curdling (acid or rennet coagulation), the conditions, and the combinations of curd treatments result in numerous cheese varieties with different appearances, textures, flavors and shelf lives. Moreover, most of them are kept under specific temperature and humidity conditions to ripen for a short or a considerable amount of time. The classification of cheese varieties is not unambiguous and can be based on various criteria. For example, cheeses can be classified according to their moisture content related to yield and shelf life or according to specific features related to the treatments applied during cheesemaking and ripening. During ripening, the main solid constituents of young cheese—fat and caseins—undergo changes that increase the concentration of small size compounds in cheese—such as peptides, amino acids, small volatile molecules—control moisture loss and configure textural properties. In particular, the compounds of mature cheese flavor result from complicated biochemical pathways that take place during cheese ripening or even storage.
FAO regional meeting on the regional initiative “sustainable small scale agri...Nena Agri
FAO regional meeting on the regional initiative “sustainable small scale agriculture for inclusive development”, Prof. Rashad Aboelenein FCRI, ARC – Egypt
How to Start Ice Cream Manufacturing Business, Flavoured Ice cream, Productio...Ajjay Kumar Gupta
Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal in nature with April to June being the peak season and November to January the lean months. Sales slacken during the monsoons also.India is the most rapid growing ice cream market globally, with ice cream treats fast becoming a part of Indian culture.
The overall ice cream market is estimated at over 250 mnlitre valued at around Rs. 17 bn. Nearly a fourth of the market by volume at 50 mnlitres is in the organized sector with players like Amul, Hindustan Unilever (HUL), Mother Dairy, Vadilal having a major share. In value terms, the organised sector has an overall market of over Rs. 10 bn.
The PHD Chamber of Commerce and Industry has projected that the size of ice cream industry, estimated at Rs. 45 bn in 2013 is likely to jump to Rs. 70 bn by 2018.
See more
https://goo.gl/C9sxVh
https://goo.gl/gRhM4U
https://goo.gl/Mtk8ZH
https://goo.gl/IUC2Y3
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Near Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website:
http://www.niir.org
http://www.entrepreneurindia.co
Tags
Agro Based Small Scale Industries Projects, book on ice cream making, commercial ice cream making process, composition of ice cream mix, flavoured ice cream production process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Formulations of Ice Cream, Freezing of Ice Cream, General Steps of Ice Cream Processing, Homemade Ice Cream Freezing Methods, Homemade Ice Cream Recipes, How Do I Manufacture My Own Ice Cream?, How ice cream is made - production process, making, history, How ice cream is made step by step?, How To Make the Best Ice Cream at Home, how to manufacture ice cream ?, How to Start a Food Production Business, How to Start Food Processing Industry in India, Ice Cream | Dairy Plant, Ice Cream Flavors, ice cream flavors list , ice cream formula mixing, Ice Cream Making | Small Business Manufacturing, Ice Cream Making process, ice cream making process in factory, Ice Cream Manufacturing | Small Business Project, ice cream manufacturing equipment, Ice Cream manufacturing plant, ice cream manufacturing process, ice cream manufacturing process flow chart, ice cream manufacturing process pdf, ice cream mix formulation, Ice Cream Packaging, Ice Cream Production industry, ice cream production process, Most Popular Ice Cream Flavors, Most Profitable Food Processing Business Ideas, Process technology book on ice cream making, Production of ice cream, Small Scale Food Processing Projects, Start your own ice-cream business, Starting a Food or Beverage Processing Business
Microbiological safety of milk and processing and consumption behaviour in pa...ILRI
Presented by Kebede Amenu, Barbara Szonyi, Barbara Wieland and Delia Grace at the First Joint International Conference of the Association of Institutions for Tropical Veterinary Medicine (AITVM) and the Society of Tropical Veterinary Medicine, Berlin, 4-8 September 2016
Cheese is a very popular food produced worldwide from the milk of ruminants using a combination of physical treatments. Key milk components for the transformation of milk into curd are casein and calcium. The majority of cheese varieties are based on the curd of modified casein micelles that result from the enzymatic rennet clotting of milk in the presence of calcium ions. The remarkable ability of the spontaneous syneresis of rennet-induced curds can be adjusted to the desired level by biological acidification, cutting, stirring, heating, pressing and salting in order to achieve the desired level of water removal in the form of whey. The mode of curdling (acid or rennet coagulation), the conditions, and the combinations of curd treatments result in numerous cheese varieties with different appearances, textures, flavors and shelf lives. Moreover, most of them are kept under specific temperature and humidity conditions to ripen for a short or a considerable amount of time. The classification of cheese varieties is not unambiguous and can be based on various criteria. For example, cheeses can be classified according to their moisture content related to yield and shelf life or according to specific features related to the treatments applied during cheesemaking and ripening. During ripening, the main solid constituents of young cheese—fat and caseins—undergo changes that increase the concentration of small size compounds in cheese—such as peptides, amino acids, small volatile molecules—control moisture loss and configure textural properties. In particular, the compounds of mature cheese flavor result from complicated biochemical pathways that take place during cheese ripening or even storage.
FAO regional meeting on the regional initiative “sustainable small scale agri...Nena Agri
FAO regional meeting on the regional initiative “sustainable small scale agriculture for inclusive development”, Prof. Rashad Aboelenein FCRI, ARC – Egypt
Application of the principles of Sustainable Intensification (SI) on smallhol...ILRI
Presented by G.J. Manyawu, P. Thorne, S. Moyo, A. Omore, B. Lukuyu, H. Katjiuongua, I. Wright and I. Chakoma at the 9th African Dairy Conference and Exhibition Harare, Zimbabwe, 24-26 September 2013
Better lives through livestock: ILRI in SADC Region ILRI
Presented by Amos Omore and Sikhalazo Dube at the Virtual Food Agriculture and Natural Resources (FANR) / International Cooperating Partner (ICP) Group Meeting on Agriculture and Food Security. Gaborone, Botswana, 7 October 2020.
24 November 2020. 10:30 – 12:00 (CET) The Poultry Solution: Delivering More and Better Outcomes for Southern Africa Countries. Hosted by Bain, WEF and SACAU
The combination of population and income growth is expected to lead to an increase in demand for poultry products in the Southern Africa region in the coming years. The poultry sector will play an important role in feeding and employing the region’s young, fast-growing population – but currently, the local sector is underdeveloped.
Assessment SNV- KMDP forage interventions in North Rift, KenyaProDairy E.A. Ltd
The experience in North Rift Region (Kenya) since 2016 with the “Maize Train”, a concept promoted and supported by the Kenya Market-led Dairy Programme (KMDP) of SNV Kenya, has shown that maize silage making is viable in Kenya on-farm, as well as in bales for trading purposes.
Contractors and commercial forage producers successfully turned around the existing poor practices of silage making, where use is made of forage harvesters with a capacity too small for the acreage planted, harvested too early, with too long chopping length, no kernel crushers and long interval between start of making the silage pit and final sealing. These existing practices result in enormous losses during ensiling and feed-out and greatly reduce nutritional value (MJ ME/kg DM) of the silage and dry matter (DM) intake of the cows. Added to this is the risk of poor anaerobic fermentation giving yeast, moulds and Bacillus chances to spoil the silage.
LIVES feed value chain development: Approaches and scalable interventions ILRI
Presented by Yayneshet Tesfay, Abule Ebro, Yoseph Mekasha, Zeleke Mekuriaw, Yigzaw Dessalegn, Solomon Gizaw, Amenti Chala, Mesfin Tefera, Teshome Derso, Worku Teka, Dawit Woldemariam, Haile Tilahun, Berhanu Gebremedhin, Dirk Hoekstra and Azage Tegegne at the Workshop and Exhibition on Promoting Productivity and Market Access Technologies and Approaches to Improve Farm Income and Livelihoods in Ethiopia: Lessons from Action Research Projects, ILRI, Addis Ababa, 8-9 December 2016
This Presentation deals with the topic : Transforming Agrarian Economy . It includes various innovative ideas and solutions from the Science and Technological point of view .
Similar to Amal M.hassan • 2017 IFPRI Egypt Seminar Series: Food Loss and Waste in Egypt (20)
These set of slides were presented at the BEP Seminar "Targeting in Development Projects: Approaches, challenges, and lessons learned" held last Oct. 2, 2023 in Cairo, Egypt
Caitlin Welsh
POLICY SEMINAR
Food System Repercussions of the Russia-Ukraine War
2023 Borlaug Dialogue Breakout session
Co-organized by IFPRI and CGIAR
OCT 26, 2023 - 1:10 TO 2:10PM EDT
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Bofana, Jose. 2023. Mapping cropland extent over a complex landscape: An assessment of the best approaches across the Zambezi River basin. PowerPoint presentation given during the Project Inception Workshop, VIP Grand Hotel, Maputo, Mozambique, April 20, 2023
Mananze, Sosdito. 2023. Examples of remote sensing application in agriculture monitoring. PowerPoint presentation given during the Project Inception Workshop, VIP Grand Hotel, Maputo, Mozambique, April 20, 2023
Seoul National University (SNU). 2023. Statistics from Space: Next-Generation Agricultural Production Information for Enhanced Monitoring of Food Security in Mozambique. Component 4. Crop analytics for forecasting yields. PowerPoint presentation given during the Project Inception Workshop, VIP Grand Hotel, Maputo, Mozambique, April 20, 2023
International Food Policy Research Institute (IFPRI). 2023. Statistics from Space: Next-Generation Agricultural Production Information for Enhanced Monitoring of Food Security in Mozambique. PowerPoint presentation given during the Project Kickoff Meeting (virtual), January 12, 2023
International Food Policy Research Institute (IFPRI). 2023. Statistics from Space: Next-Generation Agricultural Production Information for Enhanced Monitoring of Food Security in Mozambique. Component 1. Stakeholder engagement for impacts. PowerPoint presentation given during the Project Inception Workshop, VIP Grand Hotel, Maputo, Mozambique, April 20, 2023
Centro de Estudos de Políticas e Programas Agroalimentares (CEPPAG). 2023. Statistics from Space: Next-Generation Agricultural Production Information for Enhanced Monitoring of Food Security in Mozambique. Component 3. Digital collection of groundtruthing data. PowerPoint presentation given during the Project Inception Workshop, VIP Grand Hotel, Maputo, Mozambique, April 20, 2023
ITC/University of Twente. 2023. Statistics from Space: Next-Generation Agricultural Production Information for Enhanced Monitoring of Food Security in Mozambique. Component 2. Enhanced area sampling frames. PowerPoint presentation given during the Project Inception Workshop, VIP Grand Hotel, Maputo, Mozambique, April 20, 2023
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Lead authors Jonathan Mockshell and Danielle Resnick presented these slides at the Virtual Book Launch of the Political Economy and Policy Analysis (PEPA) Sourcebook on October 10, 2023.
An output of the Myanmar Strategy Support Program, with USAID and Michigan State University. Presented by Paul Dorosh, Director, Development Strategy and Governance Unit, International Food Policy Research Institute and Nilar Aung, Research Specialist, Michigan State University.
Bedru Balana, Research Fellow, IFPRI, presented these slides at the AAAE2023 Conference, Durban, South Africa, 18-21 September 2023. The authors acknowledged the contributions of CGIAR Initiative on National Policies and Strategies, Google, the International Rescue Committee, IFPRI, and USAID.
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Jennifer Schaus and Associates hosts a complimentary webinar series on The FAR in 2024. Join the webinars on Wednesdays and Fridays at noon, eastern.
Recordings are on YouTube and the company website.
https://www.youtube.com/@jenniferschaus/videos
Jennifer Schaus and Associates hosts a complimentary webinar series on The FAR in 2024. Join the webinars on Wednesdays and Fridays at noon, eastern.
Recordings are on YouTube and the company website.
https://www.youtube.com/@jenniferschaus/videos
ZGB - The Role of Generative AI in Government transformation.pdfSaeed Al Dhaheri
This keynote was presented during the the 7th edition of the UAE Hackathon 2024. It highlights the role of AI and Generative AI in addressing government transformation to achieve zero government bureaucracy
Presentation by Jared Jageler, David Adler, Noelia Duchovny, and Evan Herrnstadt, analysts in CBO’s Microeconomic Studies and Health Analysis Divisions, at the Association of Environmental and Resource Economists Summer Conference.
Many ways to support street children.pptxSERUDS INDIA
By raising awareness, providing support, advocating for change, and offering assistance to children in need, individuals can play a crucial role in improving the lives of street children and helping them realize their full potential
Donate Us
https://serudsindia.org/how-individuals-can-support-street-children-in-india/
#donatefororphan, #donateforhomelesschildren, #childeducation, #ngochildeducation, #donateforeducation, #donationforchildeducation, #sponsorforpoorchild, #sponsororphanage #sponsororphanchild, #donation, #education, #charity, #educationforchild, #seruds, #kurnool, #joyhome
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Donate Us
https://serudsindia.org/how-individuals-can-support-street-children-in-india/
#donatefororphan, #donateforhomelesschildren, #childeducation, #ngochildeducation, #donateforeducation, #donationforchildeducation, #sponsorforpoorchild, #sponsororphanage #sponsororphanchild, #donation, #education, #charity, #educationforchild, #seruds, #kurnool, #joyhome
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Thumbnail picture is by MediaZona, you may read their report on anti-war arson attacks in Russia here: https://en.zona.media/article/2022/10/13/burn-map
Links:
Autonomous Action
http://Avtonom.org
Anarchist Black Cross Moscow
http://Avtonom.org/abc
Solidarity Zone
https://t.me/solidarity_zone
Memorial
https://memopzk.org/, https://t.me/pzk_memorial
OVD-Info
https://en.ovdinfo.org/antiwar-ovd-info-guide
RosUznik
https://rosuznik.org/
Uznik Online
http://uznikonline.tilda.ws/
Russian Reader
https://therussianreader.com/
ABC Irkutsk
https://abc38.noblogs.org/
Send mail to prisoners from abroad:
http://Prisonmail.online
YouTube: https://youtu.be/c5nSOdU48O8
Spotify: https://podcasters.spotify.com/pod/show/libertarianlifecoach/episodes/Russian-anarchist-and-anti-war-movement-in-the-third-year-of-full-scale-war-e2k8ai4
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Amal M.hassan • 2017 IFPRI Egypt Seminar Series: Food Loss and Waste in Egypt
1. The role of ARC & MALR in
addressing food loss & waste
(FLW) in Egypt
By
Dr. Nabih A. Ibrahim
Amal M.H. Abdel- Haleem
Senior Researcher- Food Technology
Research Institute- Agricultural
2. Outlines
The outlines will answering the following questions:
How does food loss & waste (FLW) fit into
Egypt’s Sustainable Agriculture Development
Strategy 2030?
How are ARC, MALR, and other national
institutions addressing FLW?
What next steps are needed to tackle with FLW,
from the perspective of the government?
4. Agricultural Sector in Egypt
PERCENT
GDP 17%
share in employment 30%
livelihood 50%
Agriculture was and continues to be a vital sector in Egypt’s economy,
accounting for:
5. Introduction
In Egypt the main productions are wheat, rice, cotton, beans, fruit,
vegetables (particularly onion and tomato), poultry, cattle, water
buffalo, sheep and goats.
The country is self-sufficient in rice, sorghum and onions.
Self-sufficiency reaches 75%-80% for barley and sugar cane.
coverage of consumption requirements is only :
49 % for wheat, beans and maize,
about 30% for vegetable oils and,
5% for lentils, soybeans, other oil crops.
Amongst all of this, only very few amount (about 0.3% - less than 1%)
subjected to agro- industry.
6. • Securing food will require several strategic choices through better crop yields
and reduction in the postharvest handling losses of food along the supply chain
until it reaches the consumer.
• Reduction in the postharvest losses not only will save on the availability of the
food but will also improve the efficiency of production.
• The main causes of these losses were due to the improper methods of harvesting,
storage, transportation and processing of the crop.
• Losses vary by crop, variety, year, infestation magnitude, storage type, drying
method, handling techniques, transportation method and distribution system.
• Postharvest losses lead to losses in market opportunities and nutritional value
through the reduction in food quality and food safety.
• Good postharvest management can reduce food losses and can improve the
quality and safety whilst enhancing supply-chain efficiencies, rural income and
employment.
losses during postharvest handling, processing, storage, and
distribution of locally produced and imported agronomic food
crops
7. Egypt produce 8.5 million tons / year.
13- 15%
Harvesting Baking
One million tons/ annually
• Wheat loss
11. • At the 18- 20 % moisture level the corn must be dried as fast as
possible, but unfortunately due to the non-existence of corn dryers in
Egypt, the corn is left to dry in the open air either shelled or as cobs.
This long drying period causes losses in terms of quantity and
quality of the grain.
• Quantity losses are due mainly to insects and bird infestation in
addition to spillage, while the quality losses are due to higher
mycotoxin levels which are detrimental for the feed industry.
• Establishing corn grain collection centers with proper drying and
storage methods at the farmer's level or at the cooperatives level
will be crucial in minimizing the level of losses and hence
providing better income for the farmers.
corn
12. Rice
• The average losses during harvesting, transportation and threshing on a
national basis were 25.3%.
• Moisture content of the rice grain was another important factor in
increasing the breakage. At 14% moisture breakage was 5.3% compared to
9.3% at 20% moisture.
•
14. Problem:
losses during postharvest handling, processing, storage, and
distribution of locally produced and imported horticultural food
crops (fruits and vegetables)
16. Reducing these losses in order to increase food availability and
food security for the Egyptian population is much less costly
than increasing production by expanding production area
and/or productivity per hectare and/or by increasing imports.
How does reducing food loss & waste (FLW) fit into
Egypt’s Sustainable Agriculture Development
Strategy 2030?
Implementation of innovation in the Agri-food chain,
promoting higher quality, sustainability and
competitiveness, with particular reference to smallholders.
Increase in real incomes and standards of living for the rural population, as well
as greater food security for the country as a whole
17. How are ARC, MALR, and other
national institutions addressing
FLW?
19. • An inter-disciplinary science and includes techniques
applied to agricultural produce after harvesting for its
protection, conservation, processing, packaging,
distribution, marketing and utilization,
• Meets food and nutritional requirements of consumers.
• Preventing postharvest losses,
• Improving nutrition and adding value to food products
will generate jobs, reduce poverty and enhance food
security and the growth of economy by improving the
livelihoods of people.
Postharvest technology
20. New Trends in Agro-industry in
Egypt
Stored Wheat in plastic silos
27. Liners for existing s
Liner in palm rib crate container Liner in wooden crate container
28. • Farmers/Siwa
• Food processors
• FTC/ IMC
• Food Technology Research
Institute.
• Horticultural Research Institute.
• Central Laboratory for Palm
Research
• Agricultural Economics Institute
• Agricultural Engineering
Institute
• Agricultural extension and rural
development research institute.
• Central Administration of
Agricultural Extension
• EOS- Egyptian Organization for
Standardization & Quality
Development of Date Industruy
29. • Small &Big farmers.
• Millers (private or holding)
• Private food processors
• NGO: HEIA Horticultural
Export Improvement
Association.
• EMS Egyptian Milling Society
• Egyptian Holding Company
for silos and storage.
• Cimbria Co.
• Food Technology Centers
•
• Food Technology Research
Institute.
• Horticultural Research
Institute.
• Agricultural Economics.
Institute
• Agricultural Engineering
Institute
• Agricultural extension and
rural development research
institute.
• Central Administration of
Agricultural Extension
• EOS- Egyptian Organization
for Standardization & Quality
stakeholders
30. • Fish farms
• Food processors
• Egyptian Fishermen
Association
• Food Technology Research
Institute.
• General Authority for Fish
• Some Agriculture colleges
• Agricultural extension and
rural development research
institute.
• Central Administration of
Agricultural Extension
•
The deterioration of the quality of a large proportion of
fish& fishery products during the production and marketing
chain
stakeholders
31. • poultry farms
• slaughterhouses
• Food processors
• Food Technology Research
Institute
• Animal Health Research
Institute.
• VACSERA
• GOVS General Authority for
Veterinary Services
• Agricultural extension and rural
development research institute.
• Central Administration of
Agricultural Extension
through the application of good practices during the
production stages as well as GMP in the slaughterhouses,
as well as the application of GHP of workers in this field,
including the stages of transport and cold distribution
Development of poultry farms
and slaughterhouses
32. • Dairy farms
• Cooperative associations
• EMPA- Egyptian Milk
Producers Association
• Food Technology
Research Institute.
• Agricultural extension
and rural development
research institute.
• Central Administration of
Agricultural Extension
Establishment receiving or collecting centers, cold chain
facilities at the level of milk producing villages or
manufacturing plants.
Developing the method of collecting and
manufacturing dairy products
33. What next steps are needed to tackle with FLW, from
the perspective from the government?
1- Survey the magnitude and causes of losses in quality and quantity during food
chain.
2- Assess locally available tools and facilities for harvesting, packaging, transport,
storage, processing and marketing of each commodity.
3- Research development to improve the quality of the products up to international
standards and to produce new products that meet consumer demands.
4- Encouraging the development of an on-farm, low-cost drying process that is able
to bring down the moisture content of grains to 13% as fast as possible to reduce
losses.
5- Encouraging the establishment of grain collection centers where farmers can
outsource the drying operation to a third party service provider, be it a farmer's
cooperative or a totally private enterprise.
6- Governments should have installed in their silo storage facilities dryers capable
of drying large quantities of grain at the municipality, governorate or region level.
34. 7- With adequate investment and training, food losses could be
drastically reduced.
8- Encouraging the collaboration between the private and public
sector to jointly reduce food waste and share responsibility.
9-Increasing the role of rural women in producing and processing
agricultural products for domestic and global markets.
10- Training farmers to be reliable food-chain partners