Abstract
Efforts to increase global food supply through increased productivity and intensity of cropping are well documented. However, the literature on measurement of food losses and wastage and techniques to reduce them is scanty. This study aimed at providing credible evidence on the levels of food losses and wastage at each node along the entire wheat value chain in Jordan - from farm to fork. The “life cycle of food” approach, along with standard protocols developed in line with international initiatives led by the World Resources Institute (WRI) were used for physical measurements and estimation of losses at each node. Our results show that 34% of the total wheat supply in Jordan (both from local production and imports) is lost or wasted – costing the country about US$105 million per year, which is also associated with high levels of losses in natural resources. We found that postharvest losses are more important in Jordan where, at a level of 12.95%, wastage during consumption by households ranks first. Households reported that 67% of the household food waste was fed to animals. This means Jordan is losing 43% and 48% respectively of total protein and energy for every 1US$ spent on bread that is fed to animals instead of barley. These results call for a concerted effort by individuals, civic societies, NGOs and the government towards awareness raising and measures targeting reduction of wastage, especially during consumption. The Government of Jordan has recently reviewed the subsidy on bread, raising hopes that it will reduce consumption losses.
Highlights
Food security is one of the major challenges facing humanity today
Food losses and waste can happen at different nodes of the value chain, namely: in the field during the growing period of the crop, at harvest, at storage, transport, processing, marketing, and consumption
Having estimates of losses at each of these nodes will be highly valuable for policy making and targeting and prioritizing interventions
Summary
Food security is one of the major challenges facing humanity today. Rapid population growth in the face of a shrinking productive resource base,. Food availability can be increased using one or a combination of the following approaches: i) increased production through area expansion; ii) increasing productivity per unit area through intensification (defined here as increased amounts of inputs per unit area); and iii) reduction of food loss and wastage from the field to the fork; (iv) increasing cropping intensity by using the same land to produce more than one crop a year. Increasing productivity through intensification is the major route that had been taken to address problems related to food security and considerable achievements have been recorded over the years. The global average annual productivity growths in the three major crops (rice, maize, and wheat) have been much lower for the period 1990–2007 than that for the period 1960–1990 (Pardey 2011)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
