GAIN

1. Scoping Mission for Designing
Integrated Approaches to Address
Malnutrition in Pakistan

2. Perishable Goods – The Current Scenario
Under developed state of preserving the quality
of perishables from the point of harvest till
consumption.
Every year 2.5 million tonnes of vegetables and
3.0 million tonnes of fruits go waste during and
after their harvest.
Out of total F&V produce in Pakistan only 4%
is exported at a far lower price (41% compared
to world average price)

3. Horticulture
Production: 5,290,000 tons, 20th largest
producer globally
70% of the production consumed locally
Pakistan’s Export:703,000 tons (13% of
production)
Estimated 20% production wasted
In Pakistan, the daily per capita intake is low,
being about 100 grams compared to the
recommended consumption of about 285
grams.

4. Dairy Sector
Milk production:49.5 million tons
4th largest producer of the milk
Milk Consumption:39.9 million tons
Only 6% traded through organized sector
Pasteurized milk: an exciting emerging market with a
potential of 5 million tons per annum
Milk Wastage: Up to 20% milk is being wasted.
According to “CURRENT ISSUES AND FUTURE
PROSPECTS OF DAIRY SECTOR IN PAKISTAN, 2013”
this wastage is due to:
 Non-availability of proper cooling & storage mechanism
 Lack of cold chain and chillers

5. Dairy Sector
Following are some major issues of the dairy
sector:
Lack of infrastructure facilities in livestock
marketing
Non-availability of proper cooling and
storage mechanism
Lack of value addition facilities
Lack of cold chain and chillers
Poor development of milk processing
industry
Institutional constraints

6. Meat
Production: 3,379,000 tons, 2.9% share in Halal
meat globally.
Export: 100,000 tons (approx.)
Inability to develop systems and capability has
resulted in unethical practices in meat market
5 – 10% inedible meat sold to recover financial
loss.
Poultry meat contributes 28.0%

7. Cold Chain

8. COLD CHAIN
A continuous chain of environment intended to maintain and sustain the
quality attributes and efficacy of ingredients of perishable items from point
of origin to point of consumption by providing controlled conditions at each
step.
Why is it essential?
Sustain Quality – Physical, Chemical & Biological
Enhance Shelf life – Minimize Waste, Losses and damage.
Ensure Efficacy of ingredients
Basic Components:
Storage
Transportation

9. Cold Chain System
Farm
Slaughterhouse
Pack house Warehouse
Origin
Processing
Processing
Port Warehouse
End Consumer
Transport CA
Container

10. Nutrition Loss
Nutrition loss tend to be highest in those countries
where the need for food is greatest.
Fruits and vegetables continue to respire after
harvesting which leads to;
breaking down stored organic materials, such as
carbohydrates, proteins and fats
loss of food value, flavor and nutrients.
Produce will lose heat from this respiration as well
as moisture causing nutrient loss
Ripeness of the produce at the point of harvest also
determines nutrient loss; climacteric crops, such as
tomatoes, can be picked before full ripeness. The fruit
may attain full color after picking, but it will not
attain the highest nutrient levels.

11. Loss of Vitamin C at ambient and chill storage
% Loss per day Days to Frozen Value
(averaged over 7 days)
Vegetables Ambient Chill Ambient Chill
Peas 8.9 2.1 <3 14
Broccoli 8 0 <2 18
Green beans 7.8 10.8 <1 1
Spinach >14.2 10.7 <1 <2
Carrots 3.8 1.4 <1 <1
Post Harvest Loss Of Vitamin C in Vegetables

12. Preventing food losses through
cold chain
Cold chain provides the following benefits for perishable horticultural foods:
Reduces respiration: lessens perishability
Reduces transpiration: lessens water loss, less shriveling
Reduces ethylene production: slows ripening
Increases resistance to ethylene action
Decreases activity of micro-organisms
Reduces browning and loss of texture, flavor and nutrients
Delays ripening and natural senescence

13. Pakistan Cold Chain Development
Company

14. Pakistan Cold Chain Development Company
A recognized multi-sectorial group of companies and other professionals
working for development of a strong national cold chain where every product
retains quality and safety through each link.
Mission:
To organize the different industry sectors in the supply chain of:
Chilled / frozen food products
Other groups operating temperature controlled product storage or
distribution by;
Effective handling
Storage and distribution of products in the cold chain (fresh, chilled and
frozen foods) by;
◦ PCCDC raises standards by organizing trainings, Seminars & Workshops

15. Our Affiliations
• WFLO
• IARW
• IRTA
• IACSC
• PCCDC
• GCCA

16. Key Focus Segments
Farms
Operators Users
Input Providers

17. PCCDC - Expertise
Fostering network and linkages for development of local
segments
International equipment & services specialists network
Readily available expertise through global affiliations
(GCCA & affiliates)
Support in Policy Making

18. PCCDC & GAIN
Possible Collaboration Areas
PCCDC & GAIN can assist each other for mutual benefits in areas of;
Providing technical expertise (PCCDC / GCCA) related to handling and
supply chain of perishable goods.
Conducting joint seminars.
PCCDC representation in GAIN conferences.
GAIN may involve PCCDC in local and international projects.
GAIN may arrange experts visit to Pakistan.
GAIN may provide platform for PCCDC delegation for international visits.