ISLAMIC REPUBLIC OF IRAN

MINISTRY OF

JIHAD-E-AGRICULTURE

REDUCING FOOD LOSSES IN

I.R.IRAN

by:

Roghaih Sokootifar

Senior expert

Agro Industry bureau

9 th Meeting of Agriculture Working Group

23th October 2017

ANKARA - TURKEY

• Iran- Geography

• Population

• Agricultural production

• Importance of food

• Food security

• Food losses-waste

• Challenges

• Programs for reducing food losses

• Suggestions

• Appreciation

Outline

Iran

• Geographic information:

• Total: 1648195 sqkm

• Land:1531595 sqkm

• Strategic location on the Persian Gulf and Strait of

Hormoze, which are vital pathway for crude oil transport.

• Iran has a Central location situation in middle east

• Population :79.4 million with nearly 50% young people

2/19/2017 3

Population

• 79.4 million persons

• Tehran is the most populated City with 10 million persons

• Ilam is the lowest populated City with250000 persons

• Rural population is 25%

• Learned people is 93.2%

• Female Entrance to University is more than 55%

Agriculture Production(2016)

products Amount (million tons)

Annual crops 82.5

Orchard products 20.5

Livestock & poultry 13.7

fishery

1

total 117.7

Reported by ministry of jihad-e-agriculture in 2007(APERI)

Food Production

• 100-118mt

• 50-60% of consumed Food is as is processed food &50-40 % is as fresh one

• Food Processing Capacity is 77mt, which 50-60% is active in case of financial & cash problems

• Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

• Historically, people secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry.

FOOD

• Chemicals in food

• Food is composed of many different chemical substances - 'macronutrients' (major nutritional components that are present in relatively large amounts, such as protein), 'micronutrients' (major nutritional components that are present in relatively small amounts, such as vitamins), water, and roughage (dietary fibre). Many other components can also be present in food.

• Food nutrition is a key element in maintaining our overall

physical well being. We must pay attention to the foods that we eat because they will eventually impact our health, for better or for worst. We have more information available about the benefits of every particular food group than we have ever had before, which is why we also have a bigger responsibility than ever before to make assertive and responsible food choices.always pay attention to

Importance of food

Food losses & waste

• Food loss is defined as “the decrease in quantity or quality of

food”. Food waste is part of food loss and refers to discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to end household consumer level. Food waste is recognized as a distinct part of food loss because the drivers that generate it and the solutions to it are different from those of food losses (FAO, 2014) .

Food Security

• Definition: Enough , healthy , available &receivable food persistently for all the people(FAO)

• Is threated by food waste

Food Waste

• Food waste estimation in Middle east is approximately 18-26 %

• In Iran food waste is mostly occurs in post-harvest ,distribution , retailer , restaurants & householders

• The method of food serving by persons & their food habit is the main reason of the waste problem(the critical point).

Factors impact on waste of food

• Food habit

• Food Consuming pattern

• Purchasing food more than necessity

• Mechanism of food Price assignment

• Processing ,Preservation & packaging of food

Most wasted foods

Fruit &vegetables

Bread

Rice

Actions

• Establishment the “National Great Food Safety & Food Security Council “ in 2004

• Authority for policy & Decision making on

• two basis:

1) Food Safety

2) Reducing food losses (waste)by

Improvement processing –preserving &

Packaging

• The members are from several ministries such as, health ,Jahade -agriculture ,…….with 15 minister &directors of organizations

• It has a secetariate in deputy of coordination& assembly secretary in ministry of health

Actions

1-Cultural plan : As said Islam Religion “Inhibit waste”

-Teaching the consumers ,householders… to prevent food waste in purchasing ,storing , cooking process & fragile , via media.

Education the food processors for reducing food waste

Strategy

• 2-Technical plan : Reduction the agricultural food loss 10% annualy by preservation-packaging &food technology

• Improvement the food processing ,capacity building, GMP,GHP practices ,good packaging &R&D .

Strategy

2-Reform (revision ) the method of serving food in public places &restaurant , e.g rice

not served in one dish as individually , but in one large dish that can be served for several persons with no waste or leftover of rice

Suggestion

Supporting policies

Financial facility

Encouraging the best pattern of preparation food by prize

Supplying facilities for raw material

Controlling the food waste by educated person

Grading the food serving places

Thank you