GAP for Safe Food Production

JUPITE MARK U. BANAYAG, L.Agr
Program Coordinator, Agriculture Department
Compostela Valley State College- Main Campus
GOOD AGRICULTURAL
PRACTICES (GAP)

Food is safe
Quality is
right
Environment
is not harmed
Workers are
protected
There is an increasing demand by retailers and
customers for the producers/suppliers of F&V
to implement quality assurance programs like
GAP, GMP and HACCP.JMUBanayag
GAP, GMP, HACCP Concerns:

Farm
Packinghouse
Exporter’s packinghouse or
processing plant
Transport
Importer’s
holding/storage
area
Retail
GAP/GHP
GHP/HACCP/GMP
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Integration of QA Programs (GAP, GHP, GMP,
HACCP) through the supply chain

• Components of Quality:
– Visual attributes – color, shape,
appearance
– Sensory attributes – taste, aroma, texture
– Nutritional / health & wellness attributes-
Vitamins, minerals, phytochemicals
– Wholesomeness – absence of HAZARDS
that affect human health (SAFETY)
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QAP concerns on QUALITY

• Toxic Contaminants/Hazards
…anything that might be present in
harvested fruits and vegetables that pose
potential risk to human health:
– Chemical Hazards
– Microbial Hazards
– Physical Hazards
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QAP concerns on Food Safety

• Key Players
Growers, Farmers
producers
Wholesalers
Processors
Customers
Retailers
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Fresh produce can be contaminated/ affected
at any point along the food chain.

Reasons why we should maintain the
integrity of and not harm Mother earth:
– the only planet where we can survive.
– Provides the resources to sustain life.
– The only gift we can bequeath to
people of the next generations.
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QAP concerns on Environment

• GAP advocates dignity of labor
• Workers are human beings entitled to
comfortable working conditions.
• Workers provide the most important input
(labor/services) in maintaining quality and
safety assurance of produce.
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QAP concerns on Workers’ Welfare

• GAP includes practices that have to be
followed at the primary production, in order
to ensure a safe and wholesome product
whilst also minimizing the negative impact
of those practices on the environment
and on workers' health.
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Good Agricultural Practices
(GAP)

• GMP includes practices oriented to the
prevention and control of hazards
associated to the fresh fruits and
vegetables post-harvest chain, ensuring a
safe and wholesome product, whilst also
minimizing the negative impact of those
practices on the environment and on
workers' health.
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Good Manufacturing Practices
(GMP)

• Practices oriented to ensure the safety
and aptitude of use of F&FV throughout
the food chain, with emphasis in
prevention and control of microbiological
hazards. GHP is a horizontal component
of GAP and GMP.
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Good Hygiene Practices
(GHP)

... GAP, GMP and GHP have been
incorporated into the code of practices and
protocols for certification under a generic
concept of Good Agricultural Practices
(GAP), e.g, PhilGAP, ASEAN GAP,
GlobalGAP, etc.
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In practical terms…..

• FAO GAP
• EUREP/Global GAP
• USDA GAP
• Australian GAP
• Japan GAP
• ASEAN GAP
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GAP Programs

GAP sets the standard Code of
good agricultural practices for on-
farm production and postharvest
handling activities; Compliance to
the set standard is voluntary.
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Produce quality Environmental
management
Food safety Worker health,
safety, welfare
Modules
PHILIPPINE GAP ELEMENTS
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ASEAN GAP
ASEAN GAP

• Language of trade – Food Safety Assurance
• Ensure sustainability of farmers practices
• Competitive edge
• Market access
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Why do we need GAP?

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What do the GAPs foster?
Izquierdo, J., Rodriguez Fazzone, J., & Duran, M. (2007).

Code of (GAP) for Fresh Fruits
and Vegetable Farming
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Philippines’s Certification Scheme on Good
Agriculture Practices (GAP) for Fresh Fruits
and Vegetable Farming
PNS/BAFPS 49:2011

• Consolidated safety and quality standards
formulated by the Department of Agriculture
(DA).
• These code of practices are based on concept
of (HACCP) and quality management
principles with emphasis in the following six
key areas:
– Farm location
– Farm structure
– Farm environment (soil/nutrients)
– Farm maintenance (hygiene and cleanliness)
– Farming practices/methods/techniques (pesticide
and fertilizer , pest and disease management,
postharvest handling)
– Farm management (farm records, traceability, staff
training) JMUBanayag

• Basis of Good Agricultural Practices (GAP)
Program is to:
– provide safe food product for the consumers.
• The focus is to:
– reduce risk of microbial
– pesticide contamination.
• Additional benefits of the program are
worker safety and protection of the
environment.
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• Land must be evaluated to be suitable for
agricultural land use.
• Obtaining a history of the prior use of land
to help identifying potential hazards.
• Environment impact assessment
conducted and preventive or improvement
measures introduced by farmers or
technical expert will be useful.
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SECTION I – FARM LOCATION

A property lay-out map within the site should be
prepared to indicate the locations of the following:
• crop production area;
• primary processing area;
• sources of water used on the
farm (well, reservoir, rivers,
lakes, farm ponds, etc.)
• chemical pesticides and
fertilizer storage and mixing
areas;
• tools and equipment cleaning
and disinfection areas;
• storage area for tools and
equipment;
• post-harvest chemical
treatment area;
• water storage, distribution
networks, drainage, and
discharge points of waste
water;
• solid waste disposal area;
• composting areas;
• property buildings, structures
and road networks;
• toilet facilities and hand-
washing areas; and
• environmentally sensitive and
highly degraded areas (e.g.
saline/sodic soil)
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Farm Grower
A1
4ha
A2
4ha
A3
4ha
B 1
3.6h
a
B 2
3.7h
a
B 3
3.8h
a
C1
2ha
C 2
1.9h
a
C 3
1.8h
a
Creek
HousePack shed
Machineryshed
Chemicalstore
Sprayer
cleaning area
Toilets
Example of farm map that may help
identify contaminated sites or sources of
contamination.
FARM MAP
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Site Selection
• Type of the soil Slope
• Slope
• pH
• Site history
Site Management
• Land preparation
• Planting design
• Fencing/barriers
• Soil renewal
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Considerations

• Know the history of the field
• Recognize more fertile lands
and with availability of water
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Site Selection and Management

- Do not plant in fields with
chemical contaminants
- The field should be free of
trash, papers, plastics and
empty containers.
- Check there is no risk of
water contamination
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- Be acquainted with the type of
pests, diseases and weeds that
exist, mainly in the crop area.
- Check on possible contamination sources
from neighboring plots.
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• Cultivation, storage and packing areas
must be kept clean and tidy.
• Effective measures must be taken to
dispose of rubbish heaps on the farm.
• Irrigation system should be maintained to
provide effective delivery, prevent
blockage and back siphonage.
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SECTION II – FARM STRUCTURE

- Signpost the place where the crop will be planted
with the number of the lot or name of the crop.
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Vegetable growing plots must be
clearly demarcated and labeled.JMUBanayag

• Soil must not be contaminated with heavy
metals. The heavy metals must be analyzed.
• Records of heavy metals testing from
accredited laboratory must be kept and
produced during audit.
• Agricultural land must not have been used for
activities other than agriculture since it can be
contaminated with pathogenic organisms or
toxic chemical substances.
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SECTION III – FARM ENVIRONMENT
(Soil)

• Animals should not be allowed into or kept in all
cultivated areas, growing houses, storage rooms
and packaging rooms. Animal proof and
adequate pest control measures should also be
implemented.
• Packaging area/shed must be cleaned with
appropriate cleaning schedules and procedures.
• Toilets must be provided for the farm workers
and must be properly maintained.
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SECTION IV – FARM MAINTENANCE

• Planting materials used should be free of
disease.
• It is also a good practice that sources of
planting materials are properly recorded.
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SECTION V – FARMING PRACTICES
(Use of Planting Material)

• Careful selection of planting materials
– Should be disease-free
• Source of planting material
– Accredited nurseries and Certified planting
materials
• If planting material is produced in the farm
– Record of seed treatments as well as of stock
plants
– Ensure workers safety during seed treatment
GAP for planting material selection
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Planting Material Selection

• Seed Storage
– Segregation of seed batches (species, variety) to prevent
batch contamination.
• Seed disposal
– Organize the seed plant processes to minimize discarded
seed.
– Do not feed treated seeds to animals, game or humans.
• Recording
– Source of seed
– Procurement date
– Best before date
– Treatment (s)
GAP for planting material selection
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Planting Material Selection

1. Planting material is free of visible signs of pests
and diseases
2. Documentation that guarantees freedom from
diseases. Record of seed treatments as well as
of stock plants
3. Planting Materials are from accredited
nurseries and Certified planting materials
4. Guarantee of true-to-type nature of the variety
(asexually propagated)
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Quality guaranteed if…

- Select seeds that can adapt to the
soil of the field
- Select improved seeds and resistant
to the most frequent diseases
according to the recommendations
of the technician.
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- Wastes: install rubbish bins in strategic zones
of the field and throw the rubbish in them once
the working day is over
- Density: sow at an
adequate distance
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- Use clean tools and disinfected
- Transplant: select healthy seedlings and
discard the feeble ones or with signs of disease
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Protection of crops
-Seedbeds: protect them from the sun
and heavy rains
-Greenhouses: regard measures to
obtain a good control of temperature
and humidity
-Ventilation: control temperatures,
humidity and wind considering the
season of the year and needs of the
crop.
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4.3.1 Recommended soil conservation
measures such as: minimum tillage,
contour planting, crop rotation, etc.
should be integrated in the crop production
practices in order to improve or maintain the
soil structure and tilth, and minimize soil
compaction and erosion.
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4.3 Soil and Soil Conservation

- Analyze the type of soil and
its depth for good growth of
the roots.
- Consider the slope of the
field where the planting
will be done.
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How must the soil be prepared?

- Perform the minimum
possible tilling.
- Avoid soil erosion and compression.
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• 4.4.1 The farm should apply fertilizers based on
the quantitative information on soil nutrient
based on soil analysis or leaf or sap analysis.
• 4.4.2 Only duly registered fertilizers (inorganic
and bio/organic) should be used.
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4.4 Fertilizers and soil additives

- Consult with the technician to see if
it is necessary to apply chemical
fertilizers or if it is possible to use
only organic manure
- Consult with the technician to know
what fertilizer and what quantity is
recommended for your crop
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What fertilizer should I use and in what
quantity?

- Write down the applications of fertilizers
being done
-Apply only the dose required as per
recommendations
-Do not apply more than is necessary to
avoid contamination of waters and soils
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-A special place should be constructed
at the field to store fertilizers
-Fertilizers should be duly separated and
isolated from seeds, forage, harvested
products, and agro-chemicals
-This place must be: locked, secure,
cool, and ventilated
-Signpost the place with the following
posters: “RISK”, “POISON”, “NO
SMOKING”, “NO DRINKING”, “NO
EATING”, “DO NOT TOUCH”
-The place must be out of reach for
children and animals
Pagina38
Agro-chemicalsFertilizersFertilizers
smoking
drinking
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How and where should I keep fertilizers?

-Analyze if it is possible to use
manure of animal or plant origin in
your field
-Remember that the wrong use of
manure is one of the main sources of
contamination
What type of manureshould I apply and
how should I do it?
-Use only stabilized manure
-Use only manure with a previous
composting treatment
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How should organic manure be used?

- Always apply organic manure before
planting the crops
Date:.....
Name of producer:.....
Worker:.....
Origin:.....
Type of treatment:.....
Place of application:.....
Amount of applications:.....
- Write down the applications being done
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-Manure should be prepared in places far away from the crop area
-Manure should be prepared in places far away from water sources
and lands subject to floods
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Where should I prepare organic manure?

• 4.4.12 The utilization of inorganic fertilizer
should observe First-In First-Out practice
(FIFO).
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For the storage of fertilizer materials

Source of irrigation water
• 4.5.1 Water sources should be assessed
from time to time for microbial and chemical
quality and suitability for intended use.
• 4.5.2 The risk of chemical or biological
contamination of produce from the water
used for irrigation, fertigation, application of
chemicals, washing, treatments, cleaning,
sanitation and other forms of handling the
produce should be assessed.
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4.5 Water

• The topography of the landscape must be
identified and its effect on water flow and
rainfall pattern must be studied.
• Pond water used for agricultural purposes
must be of good quality.
– Pond must not contain litter or weeds
– Animals, except fish, must be kept away from
the pond
– Direct runoff from cultivation areas and
sewage water should not get into the pond
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Water from irrigation canalJMUBanayag

- Analyze the water of the field at least
once a year to see if it is
contaminated
- Use the required amount of water
for savings and care of the crop
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How can water be used and managed?

- Do not perform applications and
agro-chemical preparations near
the water sources
Pag25
- Avoid the entry of animals to the
water sources of the field
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- The use of irrigation may increase the
amount of production
Pag26
- Identify the water sources used for irrigation and verify that they are not
contaminated.
Remember! - Sewage waters must never be used for irrigation, nor be
given to drink to the family or animals.
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How must water and irrigation be used?

- Protect water tanks and irrigation channels from animals, birds,
etc. (If water is contaminated your family and workers may get
sick and the food stuff may contaminate making you loose sales).
- Keep channels where water
flows free of rubbish
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- An incorrect use of water may damage the quality
of the crop, hence it is necessary to program the
use of irrigation.
-Use always the irrigation method recommended for your crop
-Regard the water requirements of the crop (do not irrigate in excess)
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- If there is no potable water then
it must be treated
-The plot should count with potable water for
drinking and to wash hands and body
-Avoid still waters in empty containers or
old tires
-Still waters are a source of mosquitoes and
other animals which affect health
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Water for the family and workers

– Dosage of pesticides, time and frequency of
pesticide application must follow according to
the recommendations on the manufacturers
label or as directed according to a plant health
specialist.
– Pesticide operators must be familiar with all
aspects on the safe use and application of
pesticides.
– Pesticide must always be clearly labeled and
stored in original container and under lock
and key. JMUBanayag
(Use of Pesticides)

STEP ONE: Mixed population to start with
Repeated spraying, lack of insecticide rotation
Huge reproductive capacity & short life cycle
R
R
R
R
S S
S
S SS
S
S
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INSECTICIDE RESISTANCE:
How Does it Occur?

STEP TWO: susceptible individuals are killed.
R
R
R
R
S S
S
S SS
S
S
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How Does it Occur?

STEP THREE: resistant individuals reproduce giving rise to
a resistant strain within the species.
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
R
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How Does it Occur?

• Warning sign must be displayed at the
storage area.
• Storage area must be isolated from
packing areas to prevent contamination
from leaching, runoff or wind drift.
• Good pesticide storage practice should be
adhered to, including ensuring that the
store has facilities to clean up spills and
putting out flames.
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(Use of Pesticides) cont.

• Disposal of pesticides and pesticides containers and
residues must be done according to instructions included
on the manufacturers label or in accordance to Fertilizer
and Pesticide Authority (FPA) regulation.
• No recycling of empty pesticide container for other usage.
– Records of purchase, application and disposal (log
records, procedures, or instruction manual) of the
pesticides must be kept and produced during farm audit.
– Spraying equipment must be well maintained to ensure
that the equipment operates at the optimum condition so
that right application rates are delivered and
unnecessary leakage avoided.
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– Re-entry interval after pesticides are sprayed should be
observed.
– Operators must be trained on proper pesticide usage.
They should be continually trained to operate and
maintain equipment for effective spraying.
– Pesticides should not be stored for more than a year
before using.
– Good quality water should be used for mixing and
applying pesticides to minimize the risk of microbial
contamination of produce.
– Withholding periods or pre-harvest intervals must be
strictly observed.
– Cocktails of pesticides must be avoided unless advised
by manufacturers recommendation or are inherent in a
formulation.
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• A pest and disease management program
must be put in place taking into account
historical data, trends and current conditions.
• The pest and disease monitoring system
should be able to anticipate pest problems so
that preventive measures can be taken.
• Any disease or pest detected should be
closely monitored for progress. Control
measures or IPM strategy should be
implemented once the threshold for the
specific problem is breached.
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(Pesticide and Disease Management)

- Recognize the type of
weeds, pests and diseases
affecting your crop
- Analyze if it is possible to
apply a biological control
instead of a chemical one
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How must agro-chemicals be used?

Agro-chemicals
-Consult a technician to know what agro-chemicals are
recommended to be used in accordance with your crop
and the type of weeds and diseases affecting it
-The agro-chemicals you use must be admitted, that
is, they must be registered
-Expired agro-chemicals or in bad state should not be
used (verify due date)
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- Children, pregnant women and old age
people must not be near the area where
agro-chemicals are applied
- Once the application is over, the
worker should have a shower and
wash the protection elements
Waterproof
suit
Face mask
Rubber
boots
Elements:
Protection
lenses
Rubber
gloves
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What elements should I use to protect myself?

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Ensuring Workers Welfare

-Respect waiting time for each
application
-Do not enter into the plantation
immediately after the application
-Apply the needed proportion of agro-
chemicals according to the
recommendation of the technician
-Periodical observation of the crops for
timely detection of any problem
- Write down the applications of
agro- chemicals that are being
done
Calender
Application
harvest
Treated
crop
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How should I apply agro-chemicals?

-A special construction should be made at the field to store
agro-chemicals
-When small amounts are stored, use a sealed boxaway from
the house
-The place should be out of reach for the children and
animals
-This place should be locked, secure and ventilated
-Highlight the place with the following posters
“WARNING”, “POISON”, “NO SMOKING”, “NO
DRINKING”, “NO EATING”, “DO NOT TOUCH”
- Agro-chemicals must be duly separated and
isolated from the seeds, forage, harvested
products, and fertilizersJMUBanayag
How and where should I keep agro-chemicals?

Storage facilities for
fertilizers and pesticides
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1- Give them a triple wash. Do
not mix wash waters with
drinking and working waters
2- Break them or
perforate them so as
not to use them again
3- Keep them in close bags to deliver
them to the reception centers of
containers
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What must I do with the empty containers?

• Harvesting must be rapid and must
minimize damage and contamination (soil,
compost, microbial pathogens, fertilizers
or pesticides).
• Harvested vegetables should be pre-
cooled quickly (brought to the shade out of
direct sunlight).
• Vegetables that are commonly eaten raw,
should undergo a washing.
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(Harvesting)

• Washing facilities must be self-contained and
under shelter from the weather elements.
• Water used for washing:
– Use only potable water for washing the
vegetables
– Frequent changed of washing water and/or
– Disinfectants used, if needed, is based on the
recommended dosage according the
manufacturers label
• Vegetables surfaces should be dry before
packing.
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(Harvesting)

In what conditions should the workers doing the
harvesting be?
- This stage is very important because food stuff may be
contaminated!!
- The harvesting staff must have clean
hands, short nails, tied hair and no
smoking nor drinking during the harvest
- At the fruit trees no fruits should be
collected from the ground
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Which is the best way of harvesting?

-Carefully collect the products avoiding knocks
-The fruits and vegetables harvested should
be placed in clean containers (washed and
new) without touching the ground
-Do not use chemical and fertilizer containers
to collect the harvest
- The fruits and vegetables
harvested must be placed under
shadow and away from animals
and the storage of chemicals
and fertilizers
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• Packers must wash their hands before and
after handling vegetables.
• Packers must not smoke, drink or eat when
packing the vegetables. They should wear
rubber gloves and apron during packing
operation.
• Packing containers/crates must be raised on
pallet to avoid contamination.
• Packing room must be separated from toilet
facilities and must be kept clean, tidy well
ventilated and free of foul smells at all times.
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(Packaging)

• Ensure that only clean vegetables are packed
and dispatched.
• All vegetables if retail packed, must be
packed in clean, new single-use plastic bags.
• Each pack must be clearly labeled with the
farms name according to the labeling
regulation and the certification Mark. Farm
can pack vegetables produced from GAP-FV
certified farms only but must have proper
documentation to ensure traceability.
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(Packaging)

• Storage facility must be sanitized and free
from decaying plant waste and foul smell.
• Vegetables should be stored in the cold
room immediately after packing.
• Cooling equipment must be cleaned and
inspected frequently.
• Maintenance of equipment and use of
appropriate sanitary procedures is critical
to assuring the safety of the produce.
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(Cold Storage)

- Do not transport together with
animals, fertilizers, or agro-
chemicals
-Transport food stuff in a clean transport
vehicle, in good conditions and in
compliance with transit regulations
-Take care while loading food stuff
- In case of using an open
transport medium, the load must
be covered to avoid the sun, dust
and rain
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How must the transport of food be done?

- The staff participating in loading and unloading must keep hygiene
and cleanness the same as the rest of the workers
- Register the type and amount of product
loaded, the date, name of the worker or
family member that made it and the name of
the person driving the transport
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• The farm must identify a coordinator to deal
with matters associated with GAP-FV
certification.
• All farm records required under the GAP-FV
certification must be updated.
• Updated records must be kept for up to two
years. New farm applying for certification
must have 3 months of farm records.
• Copies of laboratory analysis and certificates
that verify compliance with Department of
Agriculture regulations must be filed.
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SECTION VI – FARM MANAGEMENT
(Farm records)

Advantages of the registry
-Get a better knowledge of your
field and crop
-Save money in production
-Identify where the problems, pests
and diseases are located
-Improve the quality of the product
HarvestingTrading
Sowing and
pre-harvesting
Application of
agro-chemicals
and fertilizers
Irrigation
- Registry must be done every day once
the work is over (date of sowing, harvest,
application of agro-chemicals, etc.)
- Registries serve to keep track of the
history of the product; hence they
must be filed for at least three years.
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What information must I register to have a better
control of production?

Growers or packers should always update all
relevant information on agricultural activities:
 site of production,
 supplier 'information on agricultural inputs,
 lot numbers of agricultural inputs,
 irrigation practices,
 use of agricultural chemicals,
 water quality data,
 pest conrol and
 cleaning schedules for indoor establishments,
premises facilities, equipment and containers.
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- Registry of Income and Expenses:
- Registry of the field
• Name of the plot
Location
• Owner of the plot
• Name of the technician or administrator
Planted area
• Type Variety used
• Year of application
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• Price and expenses in the purchase of the
seed
• Prices and expenses in the purchase of agro-
chemicals and fertilizers
• Expenses in equipment Expenses in salaries
for workers Total expenses in planting
• Total expenses in harvesting
• Expenses in health for the family and workers
Other expenses (food, dressing, transport,
etc.) Income by the sale of the product
• Income for work done outside the plot Other
income
• Selling price of the product
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• Records of the following operations should be
maintained for two (2) years to facilitate a food
borne illness investigation and recall, if any:
– Production
– Processing
– Distribution
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Keep All Records

• Keep track
• Keep your farming diary DAILY!
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Date Crop Variety Supplier Quantity
obtained
Location
where
planted
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Planting Material Record

Date
purchased
Name of
product
Quantity Place of
purchase
Batch no. Manufacture/expi
ry date
Method and
date of
disposal
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Chemical Inventory

Date/
time
Block/
row
Crop
Stage/
target
Dilution
rate
Application rate Equipment/m
ethod rate
PHI Comments/w
eather
conditions
Operator
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Spray Record

Date Crop/
variety
Block/
row
product supplier Application
rate
comments operator
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Fertilizer & Soil Additives Record

Area/equipment
cleaned
Frequency Responsibility Method
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Cleaning & Pest Control Plan

Crop/
variety
Planting
date
Block ID Harvester/
packing date
Batch
code
Quantity
packed
Destination or
consignment
no.
comments
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Harvesting & Packing record

Chemical Tank Size Tank Mixing
Rate
Application
Method
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Postharvest chemical record

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All documents and records have to be filed on all levels.

Each package/bulk packed produce
leaving the farm must be traceable (i.e tag
with GAP-FV Certification Number or
farms name, date of harvest) to
farm/sources.
Records of a lot number must be
maintained for all produce leaving the
farm.
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(Traceability)

Sowing and pre-harvesting
 Amount of seed sown
 Amount of dose of agro-chemicals,
fertilizers and/or manure applied by
crop
 Date of application of agro-
chemicals, fertilizers and/or manure
 Name of the agro-chemical/fertilizer
and of who applied it
 Origin of the manure
 Name of the workers of the field
Pest and disease being combated
Harvest
 Date of the harvest
 Amount of product harvested
 Total amount of applications
(agro-chemicals, fertilizers) up
to the harvest
 Number of workers involved in
the harvest
 Delivery
 Date of delivery
 Amount of product delivered
Name of the plot (origin) Name
of the buyer (destiny) Number
of waybill
 Name of the carrier
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Registry for keeping track or traceability:

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Field Identification?

 Each production site is identified by a
name or code.
 The name or code is placed on the site
and recorded on a property map.
 The site name or code is recorded on all
documents and records that refer to the
site
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Field Identification

Tiaong Lucena
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This is better:
 Other opportunities
 Village or cluster maps
 highlighting all plots
 GIS based systems
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Staff training records must be maintained
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(Staff Training)

- Study the market and seek
information about prices
-Have a meeting with the neighbors to
know about prices and to whom they sell
-Associate with the rest of the producers
to obtain a better price
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What must be taken into account at the moment of
selling the product?

- Sell to someone you trust
- Point out the better quality of
the product
- Make contracts with cooperatives,
wholesalers and supermarkets to safeguard
the sale
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- The consumer may recognize your
product at the store or supermarket and by
means of a label may be informed how it
was produced
- You can also sell in other markets
obtaining better selling conditions
- You can also sell in other markets
obtaining better selling conditions
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How does the buyer know that my product
was processed with GAPs?

• GAP is voluntary; difficult to attain compliance;
expensive for farms and processing plants to be
accredited.
• Lack of awareness about the benefits of having
a quality and safety certification.
• Lack of infrastructure, e.g, central data system,
towards establishment of a national traceability
system (like the ones in Taiwan, Korea, Japan,
Thailand).
• Consumers’ culture on quality and safety in food
is still low.
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Challenges of GAP implementation in the
Philippines?

1. Santiago A. Palizada, OIC-Chief, Crop Research & Production
Support Division DA-Bureau of Plant Industry 692 San Andres
Street, Malate, Manila, Philippines (Powerpoint Title: Overview of the
Philippine Good Agricultural Practices (PhilGAP) Certification
Program)
2. Juan Izquierdo, Ph.D. Senior Plant Production Officer. FAO, Latin
America and the Caribbean
3. Marcos Rodriguez Fazzone, GAP Consultant, FAO, Latin America
and the Caribbean
4. Marcela Duran, FAO Volunteer Programme. FAO, Latin America and
the Caribbean.
5. Dr. Rhodel Maghirang
6. TWG of the Philippine GAP Program Special Order No. 73 s 2013
7. TWG for the Revision of Philippine Code of GAP for Fruits and
Vegetable Farming Special Order No. 390 s 2009
ACKNOWLEDGEMENTS/ REFERENCES/ CREDITS
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8. Santiago A. Palizada, Member National Inspector for GAP; DA-
Bureau of Plant Industry 692 San Andres St., Malate Manila,
Philippines (PowerPoint Title: Water) Trainers Training on GAP for
Fruits and Vegetables
9. Edralina P. Serrano, PhD. ; Professor, Postharvest and Seed
Sciences Division, Crop Science Cluster, CA, University of the
Philippines Los Baños (PowerPoint Title: GAP- Principles)
10. Edralina P. Serrano-Professor,Postharvest and Seed Sciences
Division, Crop Science Cluster, CA, University of the Philippines Los
Baños (Presentation Title: Global Forces that Drive Governments to
Implement Quality Assurance Programs (e.g GAP))
11. Cornell University – Department of Food Science. 2013. GAP
network for education and training. Retrieved at
http://www.gaps.cornell.edu/indexhighspeed.html
12. DA-BAFPS. 2008. PowerPoint presentation on GAP inspection
checklist.
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13. DA-BAFPS. 2011. PNS/BAFPS 49:2011- Code of GAP for fruits and
vegetable farming. http://bafps.da.gov.ph
14. Efreshindia. 2010. GAP – Part 1 and 2. Retrieved at
http://www.youtube.com/watch?v=sUPWhsjcrLc
15. EUREPGAP c/o FoodPlus GmbH. 2004. EUREPGAP control points
and compliance criteria fruits and vegetable version 2.1 – Oct04
16. Maghirang, Rodel G. 2009. Presentation on GAP Training – Water at
DA-BPI,Malate, Manila.
17. NCMarketReady1. 2010. From farm to table: GAPs. Retrieved at
http://www.youtube.com/watch?v=0MjIchGGo9k
18. WHO. 1989. Guidelines for the safe use of wastewater and excreta
in agriculture and aquaculture.
19. ASEAN Secretariat 2006. GAP for production of fresh fruits and
vegetables in the ASEAN Region. Cardno Acil/RMIT International/
Australian Government AusAid
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20. Codex Alimentarius Commission. 2003. Code of hygienic practice for
fresh fruits and vegetables (CAC/RCP 53-2003).
21. Izquierdo, J., J. Rodriguez Fazzone, and M. Duran. "Guidelines good
agricultural practices for family agriculture." (2007)
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• The content provided in this presentation is for
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makes no representatives as the accuracy or
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errors or omissions in the information nor the availability
of this information. The author or the owner will also not
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