This document summarizes a study on postharvest losses of cassava, mango, and tomato in the Caribbean. It finds that the highest losses occur at critical loss points during harvest, storage, and retail. For cassava, losses are due to physical damage, physiological disorders, and pathogens. Strategies to reduce losses include improved harvesting, storage, and processing into value-added products. Overall, the study aims to identify where losses occur and determine solutions to reduce losses across the supply chains.

1. FAO study on Postharvest losses of cassava, mango and tomato in Trinidad and Tobago, Guyana and St. Lucia
Majeed Mohammed and Kelvin Craig

2. OUTLINE
•Introduction: Cassava , Mango and Tomato value chains and storage potential
•Methodology (FAO 4-S Approach, Diei-Quadi and Mgawe, 2012)
•Results: causes of qualitative and quantitative losses
•Postharvest loss management strategies

3. Perishable nature
•Variations in maturity, shape and size.
•Harvesting methods and field handling practices.
•Prone to physical damages and wounding stress.
•Susceptibility to physiological disorders.
• Implications of pathological and entomological damages on quality attributes.
•Opportunities to develop value-added products to alleviate postharvest losses.

4. Objectives
•To systematically assess and characterize the cassava, mango and tomato value chains in Trinidad and Tobago, Guyana and St. Lucia using field based measurements at the farm, wholesale and retail markets.
•To identify where quality changes and postharvest losses occur and to measure and categorise the level of deterioration and their causes at various critical loss points (CLP), and more importantly, to determine where realistic solutions exist for reducing these losses in the value chain.

5. Methodology
FAO 4-S Approach, Diei-Quadi and Mgawe, 2012
Screening: inventory postharvest losses, identify CLPs,
data collection tools.
Survey: interviews with key stakeholders in FSC, in dept
analysis of FSC.
Sampling: Load Tracking and Sampling Assessment, tracking
and tracing activities within postharvest system
components.
Synthesis: monitoring mechanism for food losses; an
investment programme to reduce food losses; and a
food Loss Reduction Strategy.

6. Waxing

7. Cured roots
Cured roots Uncured roots

8. CASSAVA PRODUCER
↓
Harvest Cassava
7 – 18 months
↓
Field selection
↓
Packing in bag, crates
↓
Load on transport vehicle
Transport
Soak overnight in 700ppm chlorinated water ↓ Power wash to remove dirt ↓ Rinse in 700ppm Chlorinated water ↓ Cut into logs ↓ Seal package ↓ Freeze at -18°C
RETAILER
↓
Wash
↓
Storage
↓
Grade
↓
Moist
Medium
RETAIL
MARKET
WHOLESALE MARKET
WHOLESALER
RETAIL
MARKET
PROCESSOR
Logs, flakes, cubes, farine, flour, puree, starch, gari, chips, cassareep, pone mix
CONSUMER
NATIONAL PACKINGHOUSE
CLP#1
CLP#2
CLP#3

9. Table 1. Postharvest losses of cassava at farmer/retailer in Trinidad and Tobago -------------------------------------------------------------------------------------------------------------------------------- --
Critical Loss Postharvest losses (%) Farmer/Retailer
Points (CLP) ------------------------------------------------------------------------------------------------------------------------------
Physical Physiological Pathological Losses Quality
--------------------- and (%) score
VS-1 VS-11 Entomological
------------------------------------------------------------------------------------------------------------------------------------------
Field Harvest 1.5 0.0 0.0 2.0 3.5 8.0
CLP#1
Packhouse 1.0 0.0 1.0 1.5 3.5 6.0
CLP#2
Retail Marketing
CLP#3:
Day 2 0.5 1.0 0.0 0.5 2.0 6.0
Day 4 1.0 1.0 1.0 2.0 5.0 5.0
Day 6 1.0 1.5 2.5 1.0 6.0 4.5
Losses 5.0 3.5 4.5 7.0 20.0
-----------------------------------------------------------------------------------------------------------------------------------------
Farmer who retails at municipal, roadside or mobile markets
Data taken from 2-3 bags (84-96 lbs) x 10 times
Ambient conditions: 28-32C and 65-75% RH.
VS: Vascular Streaking. Quality score: 1-9 with 1=poor, 9=excellent.

10. Table 2. Postharvest losses at farmer/retailer in Guyana -------------------------------------------------------------------------------------------------------- ---
Critical Loss Postharvest losses (%) Farmer/Retailer
Points (CLP) ------------------------------------------------------------------------------------------------------------------------------
Physical Physiological Pathological Losses Quality
--------------------- and (%) score
VS-1 VS-11 Entomological
------------------------------------------------------------------------------------------------------------------------------------------------
Field Harvest 3.0 0.0 0.0 3.5 6.5 8.0
CLP#1
Packhouse 1.0 0.0 0.0 1.0 2.0 8.0
CLP#2
Retail Marketing
CLP#3:
Day 2 1.5 1.0 0.0 0.5 3.0 6.0
Day 4 1.0 1.0 1.0 1.0 4.0 5.5
Day 6 1.5 1.5 2.5 2.0 7.5 4.5
Total Losses (%) 8.0 3.5 3.5 8.0 23.0
-----------------------------------------------------------------------------------------------------------------------------------------------
Farmer who retails at municipal, roadside or mobile markets
Data taken from 2-3 bags (84-96 lbs) x 10 times. Quality score: 1-9 with 1=poor, 9=excellent
Ambient conditions: 28-32C and 65-75% RH. VS: Vascular Streaking

13. Cassava brown streak
Root rot disease emergence is often favoured by waterlogged, poorly-draining soils
Botryodiplodia theobromae
Rotting tubers cut open
to reveal discoloration
Discoloration on tuber surface caused by root rot

14. Scales on cassava stem
Scales on cassava tubers

16. Postharvest losses and wastes reduction strategies

17. MAP

18. CHILLING INJURY NO CHILLING INJURY

19. Postharvest losses and waste reduction strategies for cassava
Type of
Postharvest loss
@ Packhouse CLP2#2
Processor (Frozen cassava logs)
Sandy soil
Clay soil
Soaking /Washing/
Sanitizer (peel, dirt)
9.0d
16.5g
Fresh-cut into logs
(broken pieces,
distal and proximal ends)
13.5f
12.0e
Physiological:VS-1
VS-11
3.5b
8.0d
1.0a
2.0ab
Pathological and
Entomological
5.5c
6.0c
Total Losses (%)
34.0h
37.5i

20. SOAKED OVERNIGHT
POWER WASHED
PEELED LOGS
FROZEN LOGS

21. INSECT DAMAGE

22. Ungraded desiccated roots
Grading scheme

23. Tracing production of cassava farine production in St. Lucia and Guyana
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Processing flow Quality control and uses
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Harvested roots Select fresh, mature cassava roots without rots (60kg)
Washing Remove dirt and damaged roots (3.5%)
Peeling Peel skin and remove woody tips (3.2%)
Rinsing Wash in clean water to remove pieces of peel
and sand
Grating To macerate or crush pulp
Pressing (< 50 % Moisture) Macerated pulp squeezed to remove cassava juice water
which is boiled to produce cassarep :flavour enhancer,
preservative and colourant (5 litres)
Sifting Sieved to separate fibrous materials to
control particle size
Parching Parched in heated flat pan until light brown
colour develops (5.3%)
Farine A second sieving is optional to remove coarse
materials (Guyana 20 kg, St. Lucia 25 kg)
Packaging Farine is packaged in sealed aluminium pouches
or in low density polyethylene bags
Consumer Used to make porridge, breads, and thickening agent

25. Postharvest losses of tomatoes
CLP#1
CLP#2
CLP#3
Total losses
Trinidad &Tobago
7
8
12
27
Guyana
11
10,5
12,5
34
St. Lucia
7
8
5
20
0
5
10
15
20
25
30
35
40
Postharvest losses %
TT and Guyana
CLP#1: Harvest; CLP#2: Packhouse; CLP#3: Retail Market
St. Lucia
CLP#1: W/Sale Co-op.; CLP#2:
Mkg. Board Retail Outlet; CLP#3: Retail Market

26. Causes for tomato postharvest losses
--------------------------------------------------------------------------------------------------------------------------------------------------------
Types of Tomato postharvest losses (%)
Losses -----------------------------------------------------------------------------------------------------------------------------
Trinidad &Tobago Guyana St. Lucia
------------------------------- -------------------------------- ---------------------------------------
CLP#1 CLP#2 CLP#3 CLP#1 CLP#2 CLP#3 CLP#1 CLP#2 CLP#3
--------------------------------------------------------------------------------------------------------------------------------------------------------
Physical 1.5 1.0 2.5 3.5 3.0 3.0 2.0 3.0 3.0
Physiological 2.5 2.0 4.0 3.0 2.0 2.5 2.0 1.5 0.5
Pathological &
Entomological 3.0 5.0 5.5 4.5 5.5 7.0 3.0 3.5 1.5
Total 7.0 8.0 12.0 11.0 10.5 12.5 7.0 8.0 5.0
Total losses (%) 27.0 34.0 20.0
-----------------------------------------------------------------------------------------------------------------------------------
TT and Guyana: CLP#1: Harvest; CLP#2: Packhouse; CLP#3: Retail Market
St. Lucia: CLP#1: W/Sale Co-op.; CLP#2:Mktg. Board Retail Outlet; CLP#3: Retail Market

27. PHL at CLP#1 Harvest

28. Transportation linkages and logistics

29. Physical damages at CLP#1
Secondary infection from finger
nail damage
Secondary infection from
compression
Secondary infection from
abrasions and bruises

30. PHL at Packhouse CLP#2

31. Catface
Puffiness, poor seed Desiccation and CI pitting set due to poor pollination
Desiccation

32. Blotchy ripening
Russeting
Cuticle cracking around stem

34. Chilling injury

35. Pathological losses at CLP#2 and CLP#3

36. Entomological losses at CLP#2 and CLP#3
Stink bug damage Silverleaf white fly
Wilt virus-vectored by thrips Spider mite damage

37. White fly infection
Black mold via skin wound Cloudy spot from stink bug damage Tomato fruit worm
Yellow shoulder

38. Postharvest losses and waste reduction strategies

39. Packinghouse facilities

40. Value added products

41. Value added products

42. Table 5.2.2. Sensory evaluation of tomato value-added product roasted tomato choka. Variables Sensory evaluation ------------------------------------------------------------------------------------------- Colour Appearance Texture Taste Flavour General Acceptability UWI Students 2.0 2.5 2.5 3.5 3.5 3.0 (n= 44) General 3.0 2.5 3.0 3.0 3.0 3.5 Public (n= 36) Supermarket Consumers (n= 39) 30 3.0 2.5 3.5 3.5 3.5

44. Postharvest losses of mango
------------------------------------------------------------------------
Critical Loss Mango postharvest losses (%)
Points (CLP) ----------------------------------------------------------------------------------------------
Trinidad &Tobago Guyana St. Lucia
cv. Julie cv. Buxton spice cv. Julie
---------------------------------------------------------------------------------------------------------------------
CLP#1 5.0 15.0 8.0
CLP#2 13.0
CLP#3 2.0
CLP#4 12.0 17.0
Total losses (%) 17.0 32.0 23.0
---------------------------------------------------------------------------------------------------------------------
TT and Guyana
CLP#1: Harvest; CLP#4: Packhouse;
St. Lucia
CLP#1: W/Sale Co-op.; CLP#2:Mktg. Board Retail Outlet; CLP#3: Retail Market

45. Causes for mango postharvest losses
--------------------------------------------------------------------------------------------------------------------------------------------------------
Types of Mango postharvest losses (%)
Losses -----------------------------------------------------------------------------------------------------------------------------
Trinidad &Tobago Guyana St. Lucia
------------------------------- -------------------------------- ---------------------------------------
CLP#1 CLP#4 CLP#1 CLP#4 CLP#1 CLP#2 CLP#3
--------------------------------------------------------------------------------------------------------------------------------------------------------
Physical 3.0 2.5 6.0 4.0 3.0 4.5 0.5
Physiological 0.0 2.0 2.0 4.0 3.0 4.0 1.0
Pathological &
Entomological 2.0 7.5 7.0 9.0 2.0 4.5 0.5
Total 5.0 12.0 15.0 17.0 8.0 13.0 2.0
Total losses (%) 17.0 32.0 23.0
-----------------------------------------------------------------------------------------------------------------------------------
TT and Guyana: CLP#1: Harvest; CLP#4: Packhouse
St. Lucia: CLP#1: W/Sale Co-op.; CLP#2:Mktg. Board Retail Outlet; CLP#3: Retail Market

46. Postharvest losses of mango value added products
------------------------------------------------------------------------------------------------------------------ Types of PHL Trinidad and Tobago Guyana
cv Long cv Buxton spice
--------------------------------------------- ------------------------------------------------
CLP#2 (kuchelar) CLP#3 (Frozen slices) CLP#2 (kuchelar) CLP#3 (Frozen slices)
------------------------------------------------------------------------------------------------------------------------------------------------------
Physical
Damage 10.0 8.5 10.5 9.5
Physiological
Disorders 2.0 3.0 3.0 2.5
Pathological and
Entomological 12.0 12.0 6.0 9.0
Skin and seed 23.0 15.0 20.0 9.5
Total losses (%) 47.0 38.5 39.5 30.5
----------------------------------------------------------------------------------------------------------------------------------
Kuchelar: skin and seed with endosperm not utilized
Frozen slices: skin and seed endosperm not utilized

48. Physical losses at CLP#1

49. Transportation logistics

50. Physiological losses at CLP2 & 3

51. Pathological losses at CLP#2 & 3

52. Entomological losses at CLP#2 & 3

53. Strategies to reduce postharvest losses and waste

54. Latex stain management (Brecht 2013)

55. Mango value-added products