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Globalization of Produce

FOOD SAFETY & SECURITY SUMMIT

MARCH 7, 2007

Gary Ades, PhD, President G&L Consulting Group, LLC

glades@cox.net 479.696.8189

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Why the Increase in Imports of Fruits and Vegetables?

We want them…….. They are “good for us” They add variety to our diets Taste good Can be incorporated in meals prepared in home and

away from home

The challenge is………

Getting enough of them, whenever we want them regardless of growing season and at a cost we can afford/willing to pay…..

therefore imports

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Why Fruits and Vegetables Are Good For You

Vitamins, minerals and chemical compounds found in fruit and vegetables are essential for human health. For example….

Vitamin A maintains eye health and strengthens the immune system Potassium promotes nerve and muscle functioning B-vitamins help convert food into energy Folate reduces the risk of some birth defects and helps prevent heart

disease Vitamin C increases absorption of calcium and iron from other foods Vitamin E is a powerful antioxidant that protects cells from cancer-causing

agents Dietary fiber helps move food through the digestive tract and lower blood

cholesterol levels Phytochemicals- e.g., compounds that give tomatoes and carrots their

bright colors- have antioxidant and anti-inflammatory effects

Source: Agriculture and Consumer Protection, Dept of FAO, Sept 2006

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US Agricultural Imports of Fruits and Vegetables2005 - 2006

ITEM Jan-Nov 2005(Million $)

Jan-Nov 2006(Million $)

Change ’05-‘06(Percent)

FRUITS & PREPARATIONS

5,298 5,905 11

Fruits, fresh or frozen

4,201 4,654 11

Fruits, prepared or preserved

1,097 1,250 14

Fruit juices 946 1,032 9

VEGETABLES & PREPARATIONS

5,761 6,388 11

Vegetables, fresh or frozen

4,074 4,616 13

Vegetables, prepared or preserved

1,594 1,667 5

Source: U.S. Agricultural Trade Update, ERS, USDA

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Top 10 Sources of U.S. Imports of Fruits and Vegetables2005-2006

Fruits, Fresh or Frozen

(Descending OrderMillions $)

Fruits, Prepared or Preserved

(Descending OrderMillions $)

Vegetables, Fresh or Frozen

(Descending OrderMillions $)

Vegetables, Prepared or Preserved

(Descending OrderMillions $)

Mexico China, Mainland Mexico European Union-25

Chile Thailand Canada Mexico

Costa Rica Mexico Peru Canada

Guatemala Philippines European Union-25 China, Mainland

Ecuador Canada China, Mainland Peru

Canada European Union-25 Guatemala India

Colombia Chile Costa Rica Turkey

Honduras Turkey Ecuador Thailand

European Union-25 Indonesia Dominican Republic Morocco

Argentina Costa Rica Chile Chile

Source: U.S. Agricultural Trade Update, ERS, USDA

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Recalls 0f Fruits and Vegetables

2005-2006 PRODUCT COUNTRY REASON

Spinach US E.coli 0157:H7

Lettuce US E.coli 0157:H7

Frozen strawberries US L. monocytogenes

Cantaloupes Mexico Salmonella

Tomatoes US Salmonella

Raisins US Undeclared sulfites

Dates - Undeclared sulfites

Sun dried tomatoes Spain Undeclared sulfites

Sweet potato strips China Undeclared sulfites

Dried potatoes China Undeclared sulfites

Apricots China Undeclared sulfites

Ackee (tropical Fruit) Jamaica High levels of naturally occurring toxin- hypoglycin

Source: FDA

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Source for many of the following slides is the:

Global Inventory, Reference Materials and Food Safety Training Programme for the Quality and safety of Fresh Fruits and Vegetables- Final Report

Food Quality and Standards Service (ESNS), Food and Nutrition Division, FAO, 2005

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Why Do Countries Want to Export Fruits and Vegetables?

For many developing countries, this accounts for significant income from hard-currency earnings

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Why Have They Been Rejected in Recent Years?

Overall quality Containing non-authorized pesticides Pesticide residues and contaminants exceeding

permissible limits Inadequate labeling and packaging Not having the required nutritional information Bacterial contamination

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What is Being Done?

Efforts are underway by governments and industry to develop and apply good practices throughout the food chain

Good Agricultural Practice (GAP) Good Manufacturing Practices (GMP) Quality and Safety Assurance Systems (e.g., HACCP)

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Challenges to the System

Lack or weak coordination between the public and private sectors

Need to strengthen training programs targeting appropriate stakeholders

High cost associated with implementation Need to harmonize national standards with

international standards In some countries lack of political concern and

integration of implementation of programs Lack of incentives for adoption of programs at the

farmer’s level

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Challenges to the System (Con’t)

Lack of financial, human and physical resources to carry out training, inspection and auditing activities

Lack or weak farmers’ organizations in order to facilitate market access and services

Deficient or incomplete information sources Unknown or lack of information available to farmers

and extension workers regarding technological options (e.g., pest and disease control, soil management, post harvest technologies

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Challenges to the System (Con’t)

Lack of or scarce information, education and communications to consumers regarding safety and quality issues

Deficient post-harvest management and infrastructure Uncertainty regarding the continuity of some fruit and

vegetable safety initiatives implemented by countries with the support of external funds (donors or loans)

The quality and safety programs and initiatives implemented in the region are targeting mainly the production supplying export markets, with few or no emphasis in the production supplying domestic markets (national consumers protection aims)

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Challenges to the System (Con’t)

Food control systems in some countries do not have a clear distinction regarding responsibilities and roles of the ministries and institutions involved in quality and safety issues at the production level. There is a clear need to define institutional roles in terms of quality and safety for the primary production.

Need to enforce pesticide regulations. Preventing the misuse of pesticides, emphasizing the use of approved pesticides applied to effectively control pests and diseases conforming to the approved Minimum Risk Levels (MRLs) and the International Code of Conduct for Distribution and Use of Pesticides

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Private Initiatives Implemented in US and EU Markets

Options ranging from voluntary implementation to self-certification according to codes of practices/standards that are then certified by third parties. Some example include………

EurepGAP- Driven by 22 large scale retail chains in Europe Safe and Quality Food- SQF 1000 Code: Administered by Safe Quality

Food Institute a Division of Food Marketing Institute BRC Global Standard Packaging- Developed by the British Retail

Consortium (leading trade association for the UK Retail Industry) ProSafe Certified Program- Implemented by Davis Fresh which is

owned by NSF GAP Certification- Implemented by Primus Lab, a third party auditor.

Based on the FDA Guide to Minimize Microbiological Food Safety Hazards for Fresh Fruits and Vegetables

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Initiatives Taken Over by the Private and Public Sectors in Latin America and the Caribbean Region

ChileGAP PIPAA Program- Guatemala SENASICA- Mexico El Servicio, Nacional de Sanidad, Inocuidad y Calidad

Agroalimentaria (SENASICA) and the State Government of Baja California in conjunction with the green onion export industry and growers has developed the Green Onion Protocol (GAPs and GMPs) based on the FDA Guidelines

SENASA- Argentina SENA- Colombia PRMPEX- Peru ANALDEX Colombia Etc., etc.

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To Import Into the US

Must work with the following agencies: U.S. Customs and Border Protection (Dept of Homeland Security)

- Customs documents Animal and Plant Health Inspection Service (APHIS)

- Plant Protection and Quarantine Service

- Require Phytosanitary Certificate issued by exporting country Agricultural Marketing Service (AMS) Branch of USDA

- Inspections related to grade, size, maturity and quality Food and Drug Administration (FDA)

- Regulates safety of these foods

Source: Produce Marketing Association, Importing Fresh Produce into U.S., 2005

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The Guide to Minimize Food Safety Hazards for Fresh Fruits and Vegetables- FDA/CFSAN, October, 1998

Basic Principles Prevent microbial contamination rather than rely on corrective actions once

contamination has occurred Have accountability at all levels of agricultural and packing environments

Areas of Concern Water (Agricultural, Processing and Cooling) Manure and Municipal Biosolids (Manure and Animal Feces) Worker Health and Hygiene Field Sanitation Packing Facility Transportation Traceback

Once good agricultural and management practices are in place, ensure that the process is working correctly. Without accountability, the best efforts to minimize microbial contamination are subject to failure

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To Do’s

Sleuthing- understand where your products are coming from and where they are going

Need for an expanded role by QA in their relationship to Purchasing and others within the organization re education about risks and food safety

Need for development, implementation and verification of specifications

Collaborations needed with the entire food chain from Farm to Fork

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To Do’s (Con’t)

Recognition of the power of risk perception. That there is no zero risk but that risk assessments and evaluations are needed

Need for preparedness planning before a crisis Need for auditing of suppliers The use and misuse of documents such as

Letters of Guarantee Traceability