A commodity system analysis to reduce post harvest losses of vegetable Realized by: KODJOGBE Guy, Chantal Pali, Nana Fredua AGYEMAN, Marian ASAMOAH,Christophe Kouame, Benoit Gnonlonfin, Kerstin HELL, Ousmane COULIBALY

Background Fresh vegetables production provides employment for nearly 60,000 people in Benin (PADAPA, 2003) It was estimated that between 30 and 40% are produced for own consumption (Hounkpodote and Tossou, 2001) In Kumasi (Ghana), 37 percent of the population reported farming as their main occupation, and this is particularly so for women (Brook and Davila, 2000 in Gundel, 2006)

Background Fresh fruit and vegetables production is confronted with a lot of difficulties:  - the ownership problem - lack of technical training for producers - poor access to credit and inputs - distribution and marketing difficulties - the high competition between local products and imported products (Deguenon, 2006). High losses have been reported for African countries ranging between 15%–30% of the harvested product (Buys and Nortje, 1997)

Objectives of study Post harvest losses (physical and economic) assessment on tomato, fresh pepper, dried pepper, lettuce and okra Identification of post harvest losses causes and destinations. Identification of mycoflora which accelerate the fresh vegetables losses

Methodology 4 methods are applied in order to assess post harvest losses on these vegetables value chains. Benin Ghana Product Tomato, Lettuce, fresh pepper Tomato, Lettuce, fresh pepper, dried pepper and Okra Study zone Grand-Popo, Cotonou, Porto-Novo Accra Focus group Inventory problems occur by producers: (1group/zone) and traders (3groups/zone) Survey Losses (physical and economic), causes and destinations according producers (60) and traders (180) perceptions Losses (phisical and economic), causes and destinations according producers (60) and traders (180) perceptions Laboratory analysis Dilution method (speck, 1976): 30 samples/product/zone Tracking samples Recording (morning, noon and afternoon)temperature under shed and temperature inside the baskets daily weighting and counting the samples

Methodology Tracking samples: - Assess post harvest losses both quantitatively and qualitatively according to exposition temperature at market - 6 baskets per product (1.5 kg) are chosen per trader (6) - We have recorded the temperature under the shed and and the temperature inside the baskets at regular intervals time during morning, noon and afternoon. - Daily, we have weighted the baskets and have counted the number of spoiled products; - This method is applied during 5 days for tomato, 7 days for chilli pepper and 3 days for lettuce according to their traders purchase frequencies.

Methodology Quantitative losses = Quantity of harvested or bought products – Sold quantity of products Qualitative losses depend on product grade, the storage time and price.

Results and discussion Focus group Actors Problems (in order of importance Desirable solutions Producers 1- Lack of irrigation infrastructures 2- Poor access to markets/high competition of imported products 3- Lack/insufficient access to credit 4- Poor access to treatment chemicals and seeds 5- Insects and nematodes 6- Lack of skilled workers (training) 7- Transport and storage 1- Implementation of performed infrastructures for irrigation 2- Credit 3- Proximity and availability of treatment chemicals and seeds 4- Well trained workers Traders 1- Poor access to credit 2- Poor access to markets 3- Lack of traders association 4- Transport and storage 5- Insects and fungi 1- Access to credit 2- Training for producers on use of inputs (fertilizers and pesticides)

Results and discussion Table 1: Producers education level, training and association membership in Benin Crops Effectif total Education Education level Training Association Yes no primary secondary High school yes Tomato 20 80% 20% 35% 30% 10% 55% 45% 40% 60% Chilli pepper 75% 25% 5% 70% 65% Lettuce 90% 50% 0%

Results and discussion Table 2: Distribution of producers by education level, training and association membership in Ghana Effectif total Education Education level Training Association Yes No Primary Secondary High school 45 95.6% 4.4% 27.4% 60% 1.1% 37.8% 62.2% 100%

Results and discussion Causes of post-harvest losses of fresh vegetables in those countries: - use of local or auto-propagated seeds - excessive use of fertilizer, - poor irrigation system - poor harvesting practices, - supply exceeding demand - Handling: poor transport and storage - Insects and fungi

Results and discussion Grade 1 firm and fresh; infestation rate<=5%; red-green (tomato and chilli), green (lettuce), Too expensive according to the seasons. Grade 2 Less firm and less fresh; infestation rate between 15% and 20%; red (tomato and chilli), green with infestation (lettuce is throw away); the selling price fall gradually.

Results and discussion Grade 3 poor quality; infestation rate >= 50%; red (tomato and chilli); discount and sold to street food traders Grade 4 very poor quality; infestation rate = 100%; red (only the tomato); very discount and sold to street food traders

Results and discussion Destinations of the post harvest losses: - Spoiled products are left on the field and sold to street food vendors (more common) - Seeds from spoiled products can be used for the next season - Spoiled lettuce are given to pigs or sold to breeders

Results and discussion Table 3 : Quantitative losses assessment in value chain (%) Countries Products Collectors Wholesalers Retailers /wholesalers /retailers Benin Tomato 12 8 10 20 13 fresh pepper - 4 Lettuce 22 9 16 Ghana 2 45,62 39,75 Fresh pepper 1.07 1.51 0.92 Dried pepper 32.07 37.22 31.75 31.63 31.94 Okra 5.28 17.86 22.3  

Results and discussion Table 7: Mycoflora occurrence on vegetables (CFU/g) in Benin Fungi Products Grand-Popo&Come Porto-Novo&Cotonou Aspergillus niger Chilli pepper Lettuce Tomato 98.33 ± 254.22 - 2.22± 16.61 123.33 ± 1054.58 26.67 ± 57.18 Aspergillus flavus 91.95 ± 197.49 1.67 ± 15.81 56.06 ± 169.90 Rhizopus. stolonifer 2.27 ± 10.47 21.11 ± 70.30 Fusarium. verticilloides 222.22 ± 463.80 1501.11 ± 1875.55 377.22 ± 739.84 Fusarium. prolifératum 68.33 ± 310.71 34.44 ± 105.90 96.11± 191.86 Fusarium. oxysporum 2.25 ± 21.20 Penicillium. citrinum 48.31 ± 164.36 125.00 ± 616.68 45.00 ± 99.45 Penicillium. commune 2.22 ± 14.82

Results and discussion Table 8: Mycoflora occurrence on vegetables (CFU/g) in Accra (Ghana) Products Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus penicilloides Fusarium verticilloides Fusarium proliferatum Penicillium citrinum Penicillium spp Fresh pepper 108.56±30.023 91.44±16.048 17.47±7.119 11.3±5.766 0.34±0.342 Dried pepper 30.56±13.255 27.78±8.320 23.61±14.704 80.56±24.257 1.39±1.389 Tomato 8.33±7.448 3.7±2.594 27.78±15.787 8.33±8.333 2.78±2.055 Lettuce 2.00±2.000 87.33±22.079 0.67+0.667 86.67±20.910 13.51±8.458 21.33±6.790 1.33±0.936 Okra 0.41±0.407 84.15±14.956 42.28±15.185 72.36±15.437 54.88±14.203 0.81±0.573

Results and discussion Tracking samples : tomato case Tomato baskets weight and percent of spoiled tomatoes depend on display temperature

Conclusions Post harvest losses are highest for tomato and lettuce, it can reach up to 20% after 5 days Chilli pepper and okra are the fresh vegetable which are most infected by fungi in both countries: risk of mycotoxicosis The main perceived causes of post harvest losses have their root at producer level: - use of local seeds/ auto-propagated seeds - excessive use of fertilizers and pesticides: pesticide residues - poor harvesting practices Poor handling (practices, packaging, etc.) cause losses during transport and storage

Suggestions Improved access to high quality seeds (variety shelf life) and other inputs Training of producers on appropriate use of fertilizers and pesticides, the appropriate marketing and production planning methods Improved transport practices, packaging technologies (eg: using folding plastic boxes), improved storage infrastructures Improved access to credit and improved providing policy makers subsidies to producers Training traders on effective and efficient transport or storage practices Monitoring of mycotoxins and pesticides residues