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CABI SPS Capacity Building in Latin America and Asia for Exporting Cocoa Yaound

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Title: CABI SPS Capacity Building in Latin America and Asia for Exporting Cocoa Yaound


1
CABISPS Capacity Building in Latin America and
Asia for Exporting CocoaYaoundé, Cameroon 7-10
Jun 2011
2
Agenda
  • About CABI as PEA for Latin America and Asia
    phase
  • Project Background
  • Aims, objectives and approach adopted
  • A bit about the countries
  • SPS activities in Caribbean and Asia
  • Gap analysis (ICCO survey completed by TT -
    CCIB)
  • Proposed solutions and activities
  • Quality Management System for Cocoa Value Chain

3
What is CABI?
  • CABI is a not for profit organization providing
    scientific expertise, knowledge and information.

KNOWLEDGE FOR LIFE
4
At a glance
  • CABI specialises in agriculture and the
    environment
  • Activities include scientific publishing,
    research, consultancy, training and communication
  • 100 years old, established in 1910 by UN treaty
  • Owned by 45 member countries
  • Over 350 staff based in 13 countries

5
CABI has three areas of operation
  • Publishing Scientific Projects
    Consultancy Microbial Services
  • Our scientific work focuses on three key areas
  • Commodities Knowledge for Development Invasive
    Species

6
Our people
  • CABI staff locations
  • UK Centres (Wallingford, Ascot, Egham)
  • South Asia Regional Centre (Pakistan)
  • Africa Regional Centre (Kenya)
  • Switzerland Centre
  • South East Asia Regional Centre (Malaysia)
  • Caribbean Latin America Regional Centre
    (Trinidad)
  • Brazil Office
  • China Office
  • India Office
  • Costa Rica Office
  • Netherlands Office
  • USA Office
  • Australia Office

7
Project Background
  • Consumer concerns on food safety and threat of
    contaminants to human health
  • Pesticides, fungicides, herbicides Toxic
  • Ochratoxin A (OTA) mycotoxins Damages DNA
    (mutagen)
  • FFA (Free/trans Fatty Acid) Diabetes
  • PAHs (Polycyclic Aromatic Hydrocarbons)
    Carcinogens
  • Heavy metals
  • Cadmium (Cd) Highly toxic and Carcinogenic
  • Lead (Pb) Carcinogen can cause miscarriages and
    infertility in males
  • Mercury (Hg) Damages nervous system
  • Cr(VI) (hexavalent chromium) Toxin and
    Carcinogen

8
Project Aims and objectives
Overall objective
  • To maintain market access for cocoa beans from
    Latin America and Asia through capacity building
    in SPS
  • To raise farmer awareness on SPS standards of
    international cocoa market
  • To enhance cocoa farmers capacity to apply GAP
    from pre- to post-harvest procedures to meet SPS
    stds
  • To enhance institutional capacity in-country to
    monitor and enforce adherence to SPS stds in
    cocoa

Specific objectives
9
ICCO member Countries and Fine Flavour Rating
Brazil, Dominican Republic-40P, Ecuador-75P,
Venezuela-95P, Papua New Guinea-90P, Trinidad
and Tobago-100E, Malaysia, Indonesia-1P
10
Approach Consultations with stakeholders to
define SPS activity and needs in Latin America
Asia
  • Trinidad and Tobago
  • Mapping of Cd soils
  • Training in Cd testing
  • Soil amelioration or selective sequestration
    (anthuriums)
  • Cd low/free fertilizers, biofertilizers/rhizobacte
    ria
  • Use Cd beans for butterfat
  • Farm certification/traceability
  • ISO Certified lab for OTA and Cd
  • Indonesia
  • In 2009, established SNI 01-2323-2008 on Cocoa
    Powder and Beans with WTO

11
TT gap analysis (ICCO survey sent Oct 2010 -
completed by CCIB)
  • Need to improve regulation of agrochemicals
  • Find alternative method to reduce contamination
    caused by diesel fuel driers
  • Implement a HACCP system to improve SPS controls
    including training of personnel
  • Implement a total quality management system (QMS)
    throughout the cocoa value chain

12
1. Alternatives to Diesel driers
  • Problem Polycyclic Aromatic Hydrocarbon (PAH)
    byproducts of burning fuels (fossil or biomass)
  • Solution Solar drying UTT model for
    fermentaries US100,000
  • Diesel Dryer

Simple Solar Dryer
13
2. Implement HACCP system
  • Hazard Analysis and Critical Control Point
    -HACCP
  • Internationally accepted system used to ensure
    safe procedures and products in food production.
  • Set of 7 proactive and preventative standards for
    identification and control of safety hazards
    which must be implemented for certification.
  • 1. Hazard Analysis 4. Monitoring Procedures
  • 2. Critical Control Points 5. Corrective Actions
  • 3. Critical Limits 6. Verification
  • 7. RECORD KEEPING

14
2. Implement HACCP system Contd
  • VERIFCATION CERTIFICATION by CARIRI
  • Developing testing certification capacity at
    CARIRI. Have equipment and HR for testing need
    training with cocoa
  • pesticides and herbicides residues (MRLs) (since
    2007 capacity for organophosphate and
    organochloride testing Gel Permeation
    Chromatography (GPC), 2 GCs and 1 GC-MS (gold std
    for FFA and some pesticides)
  • Ochratoxin A (ELISA not done in TT yet-
    insufficient demand)
  • Heavy Metals (Cadmium) - RoHS compliance
    (Restriction of 4 Hazardous Substances) - test by
    GC-MS
  • Free Fatty Acids (FFAs) test by GC-MS
  • Polycyclic Aromatic Hydrocarbons (17 PAHs) by
    GPC

15
2. Implement HACCP system Contd
  • VERIFCATION CERTIFICATION by CARIRI
  • Timely testing of samples and Delivery of results
  • Issue COA- Certifies compliance to Residue Levels
    in sample
  • Cost per sample US1,200 (to be paid by
    importer)
  • Pesticide testing US500
  • Heavy metal US50
  • FFA US100
  • PAH US500
  • Idle capacity testing services to other ICCO
    member countries (DR, Venezuela and Ecuador) risk
    mitigation

16
2. Implement HACCP system Contd
  • Who needs to be trained Website and workshops
    Outputs Manuals Videos produced
  • Cocoa farmers in Quality Management System (QMS)
    for pre- and post-harvest to adhere to HACCP
    standards
  • Fermentary operators in QMS for fermenting and
    drying beans to HACCP stds
  • Shippers and Cargo consolidators to handle cocoa
    beans as food to HACCP stds. Possible
    registration with CCIB requirement.

17
3. Quality Management System (QMS) for Cocoa
Value Chain in TT
  • QMS is systematic approach to business and
    production processes with an emphasis on customer
    and quality outcome
  • Customer Cocoa importing countries (meet
    regulations)
  • Quality HACCP Certification
  • Business Cocoa production

18
3. Quality Management System (QMS) for Cocoa
Value Chain in TT
  • The Cocoa Value Chain in TT
  • GAP/modifications in Production (use of
    biofertilizers, right pesticides and
    herbicides/shade) from land prep to pod harvest
  • Systems approach to Harvesting and processing
    pods
  • Systems approach to Fermenting and drying
  • Good Warehouse Practices (GWP) for dry bean
    storage (HACCP)
  • GWP for shipping of beans (HACCP)

19
3. Quality Management System (QMS) for Cocoa
Value Chain in TT
  • The Cocoa Value Chain in TT
  • GAP in Pre-harvest (use of fertilizers,
    pesticides and herbicides)
  • Meet RoHS (Cd, Hg, Pb, Cr (Vi)) standards
  • Approved list issued by CCIB
  • Increase bean production on farm from 200 to 600
    kg/acre.
  • Appropriate irrigation
  • Appropriate drainage to reduce Cd deposition in
    fields

20
3. QMS for Cocoa Value Chain in TT
  • The Cocoa Value Chain in TT
  • Systems approach to Post-Harvest processes for
    quality
  • Farm registry for traceability
  • Harvest only healthy pods at maturity
  • Grading and cleaning of beans before fermentation
  • Trained labour gangs to help farmers harvest and
    get beans to fermentary same day. Labour and age
    of farmers are major constraints

Fermenting by time requirement 5 or 7 days
21
3. QMS for Cocoa Value Chain in TT
  • The Cocoa Value Chain in TT
  • Systems approach to Fermenting and drying
  • Some mechanization for handling beans
  • Flow process from receiving beans, fermenting
    thru to moving beans to dryers to HACCP stds

Mechanize movement of beans thru fermentary
operations
22
3. QMS for Cocoa Value Chain in TT
  • The Cocoa Value Chain in TT
  • Systems approach to Fermenting and drying
  • Standardize fermenting conditions
  • Standardize Drying conditions in appropriate
    dryers
  • Value added - Make blends to suit customer

Fermenting by time requirement 5 or 7 days
23
3. Quality Management System (QMS) for Cocoa
Value Chain in TT
  • Good Warehouse Practices
  • Temperature controlled storage
  • 20 or 40 shipping foot containers fitted with AC
    unit to reduce infestation and mold growth
  • Powered by low cost (US500) solar or wind
    generators
  • Shipped by certified cargo handlers

24
Result is a QMS backed by a certified lab that
can be adapted or modified by all producing
countries to meet contaminant and quality
requirements
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