1. 1. Global Statistics of Yearly Food Losses & Waste for:
Introduction: STRENGTHENING THE CAPACITY OF NIGERIAN CEREALS/GRAINS
PRODUCERS ORGANIZATIONS.
1. Global Statistics of Yearly Food Losses & Waste for:
cereals –30%
Root crops/fruits & vegetables – %
Oilseeds, Meat & Dairy – 20%
Fish – 30%
Source: FAO Studies , 2011

2. 2. Food losses
Quantitative Losses – decrease in edible food mass available for human consumption
Qualitative losses: deterioration of quality leading to economic/nutritional value of food.
Food waste- food losses resulting from decision to discard food that still has value.
Both food losses and waste take place all along the food supply chains, unacceptably very high in developing countries

3. 3. Impact of Food Losses/Waste:
Direct repercussion on hunger & poverty alleviation, nutrition & livelihood improvements
They are indications of poorly functioning and inefficient value chains development
Loss of economy and food security
Affect food commodity availability and prices
Reduction in nutritional status and the health, well-being and productivity of consumers
Negative environmental impacts on green house emissions, H2O and Soil contaminations etc.

4. 4. FAO Approach- Systematic involvement in the reduction of food losses (1960)
i). Concerted Effort on Food loss reduction ii). This training in one (national level) to be cascaded iii). Prevention of Food Losses.

5. 5. Interventions
Training on strengthening capacity of Producers organization
Improving production planning aligned with markets needs/standards
Promoting resource-efficient production and processing practices
Improving preservation and packaging technologies
Improving transportation and logistics management of food stuff
Awareness and advocacy along cereal value chain players
Developing the capacity of small-and-medium-scale food chains operators
Developing the capacity of regional institutions, national government officials and cooperative/development agencies

6. 6. Our Training Approach
Of Producers Organizations along Cereals/Grains Value Chains
Experiential learning methodology.
Participatory
Group Assignment and Discussion
Follow ups and Feedbacks (M & E)
TOT for capacity Building:
- Quality Control
- Standard Practices
- Certification
- Traceability

7. 7. Appreciation Sponsors & Partners

8. THANK YOU Coming Willingness to Share Accepting to Change
Committed to Train others
Networking
Higher Income Realize