GAPGOOD AGRICULTURALPRACTICE
INTRODUCTION
After the World War II most of the developing countriesadopted the State-led development where the state plannedand managed economic development, allocation of resources,production of goods and services for public and privateconsumption.
In mid 1980’s many developing countries are undertakingstructural reforms aimed at encouraging private sectors to playa greater role in economic arena. Many economic policiesaimed to strengthen market forces and increase competition
ASEAN MEMBER COUNTRIES
IndonesiaMalaysiaPhilippinesThailand
The Association of Southeast AsianNations (ASEAN) is the largest andoldest organization of its kind in Asia, itwas formed on August 8, 1967 byIndonesia, Malaysia, Philippines,Singapore and Thailand, when theforeign ministers of the five countriesmet at the Thai Department of ForeignAffairs building in Bangkok and signedthe ASEAN Declaration, morecommonly known as the BangkokDeclaration
Its aims include the acceleration ofeconomic growth, social progress andcultural development among its members,and the promotion of regional peace andstability by abiding respect for justice andthe rule of law in the relationship amongcountries in the region and adherence to theprinciples of the United Nations Charter.
BruneiCambodiaLaosMyanmarVietnam
The regional bloc grew when another five Asian Countries joined
At the height of the global economic crisis, in December 1997, the ASEAN leaders had spelled out their vision of an integrated ASEAN economy in the first two decades of the new century.
ASEAN CHARTER
One vision, one identity,one caring and sharingcommunity
The ASEAN Vision 2020statement declared that“ The ASEAN EconomicCommunity shallestablish ASEAN assingle market andproduction base”
Facilitates trade
Consumer protection.
Enhances market access and market confidence
Ensures the economic viability of farmers’ agricultural enterprise while preserving their own natural resource base.
Forces Driving theDemand for GAP as aComponent of aCountry’s Food ControlSystem
➢ globalization and freer trade
❖ removal of the domestic bias against agriculture;
❖ investment to lift product quality to the standards demanded abroad
❖ efforts to improve productivity and competitiveness in all markets.
❖ investments in transportation and communications, upgraded production infrastructure, improved marketing, storage and processing facilities as well as better food quality and safety schemes
Thailand produce exported to EU and Japan: Thai-GAP, Q and GlobalGAP certified.
- Good Agricultural Practice- Maayo nga pamaagi sa agrikultura- Naglakip sa mga buhat nga misunod sa unang produksyon ug
una sa proseso- Aron pagsiguro sa usa ka luwas / maayo ug kalidad nga mga
produkto samtang usab sa pagminus sa negatibo nga epektosa niini nga mga buhat sa kinaiyahan ug panglawas sa mgatrabahante.
GAP CONCERN :Food safety ( luwas nga pagkaon )Quality is right ( maayo nga kalidad )Environment is protected
(protektahan ang kinaiyahan )Workers’ health, welfare and safety
( panglawas, kaayohan ugkaluwasan sa mga trabahante)
✓Chemical Hazards
✓Microbial Hazards
✓Physical Hazards
…anything that might be present in
harvested fruits and vegetables that
pose potential risk to human health:
CONCERN ON FOOD SAFETY
HAZARDS in Food
Physical, chemical or microbiological contaminants that may be present in food and that affects human health.
The hazard may cause human illness or death.
GROWER
PROCESSOR
DISTRIBUTOR
RETAILER
FOOD SERVICES
CONSUMER
The FOOD CHAIN
CHEMICAL HAZARDS
Chemical Substances
• Pesticides (insecticide, fungicide)
• Heavy metals (lead, mercury, cadmium)
• Oxidizing agents (peroxide, sulfites)
• Naturally occurring substances (oxalic acid, hydrocyanic acid, phasin,
goitrin)
• Stress metabolites (solanin, isocoumarin, ipomeamarone,
aflatoxin/myxotoxins)
Pesticide Residues
• spraying more often than recommended
• using higher concentration than recommended
• use of “coctails”
• use of pesticide not recommended for the crop
• harvesting very close from application
• dipping crops in pesticide solution
Hazard Effect on
Human
Health
Source of
Contamination
• Pesticides poisoning/nerve disorder Chemical sprays for
insect, fungal and/or bacterial control
• Heavy metals poisoning Irrigation water, soil
• Oxidizing respiratory Anti-browning agents
agents disorder (oxalic acid, sulfites)
• Naturally poisoning fruits or vegetables
occurring
substances
• Stress metabolites poisoning/ microorganism or the fruit/
death vegetable in response to stress
Hazard Effect on
Human Health
Source of
Contamination
Naturally-occurring substances
• Oxalic Acid interferes with calcium absorption, naturally present inand metabolism, poor growth, slow spinach, rhubarbdevelopment of teeth and bones, leaves, kamias, formation of kidney stones balimbing,taro, corm/leaves,
chayote
• Phasin nausea, stomach pains, naturally present in
vomiting, diarrhea beans
circulatory collapse
• Goitrin goiter cabbage, cauliflower,
• Thiocyanate/ brussel sprouts, broccoli,
Isothiocyanate kale
•
MICROBIAL HAZARDS
•Pathogenic organisms that cause human
illnesses
Bacteria (E. coli, Salmonella, Listeria,
campylobacter, typhoid, cholera)
Protozoa (Amoeba)
Virus (Hepatitis A)
Helminths (Ascaris)
MICROBIAL HAZARDS
Hazard Effect on
Human HealthSource of
Contamination
• Salmonella sp. diarrhea, abdominal pains, animal manure,
chills, fever, vomiting, dehydration Infected workers, water
• E. coli diarrhea, vomiting, shock, oral-fecal contamination,
• similar to cholera sewage, animal manure
•
• Listeria perinatal infection, animal manure, infected
monocytogenes septicemia, meningitis, food handlers,
meningoencephalitis, water
abortion
• Clostridium nausea, vomiting, soil, animal
botulinum dizziness, paralysis manure
double vision, death
• Hepatitis A virus fever, nausea oral-fecal
contamination,
water
HazardEffect on Human
Health
Source of
Contamination
Physical Hazards
•Glass
•Staple wire
•Pins
•Hair
Harvesting of ground plants during wet weather
Dirty harvesting and packing equipment
Dirty picking containers and packing materials
Stacking of dirty pallets, crates and bins on top of exposed produce
Sources of contamination
CONCERN ON QUALITY
Components of Quality:
• Visual attributes – color, shape, appearance
• Sensory attributes – taste, aroma, texture
• Nutritional / health & wellness attributes- Vitamins,
minerals, phytochemicals
• Wholesomeness – absence of HAZARDS that affect
human health (SAFETY)
concerns on Environment
Reasons why we should maintain the integrity of and not harm Mother earth:
◦ the only planet where we can survive.◦ Provides the resources to sustain life.◦ The only gift we can bequeath to people of
the next generations.
concerns on Workers’ Welfare
GAP advocates dignity of labor
Workers are human beings entitled to comfortable working conditions.
Workers provide the most important input (labor/services) in maintaining quality and safety assurance of produce.
BEFORE TRAINING
FROM NAIC, CAVITE
BEFORE STORAGE ROOM
AFTER TRAINING
WEAR PERSONAL PROTECTIVE EQUIPMENT ( PPE )
FENCE
NO MATTER OF THE AREA
LABEL
WORKERS RESTING AREA
NURSERY
FARM
TOOLS
FERTILIZER
WELL ARRANGE
WASHING AREA
FARM OFFICE
RECORDS
LOGO /NAME OF THEFARM
FARM MAP
SOIL AND WATER ANALYSIS
Prevention
is better
than
cure….