Working towards SDG Target 12.3 baseline values: quantifying food losses in the fruit processing stage of the food supply chain in South Africa

Thesis (MScFoodSc)--Stellenbosch University, 2023.

ENGLISH ABSTRACT: The prevalence of food loss and waste in the production of goods for human consumption represents a significant obstacle to the establishment of a sustainable food system. Fruit is a major food commodity that is disproportionately affected by high levels of food loss and waste (FLW) throughout the global food supply chain. In South Africa, 25% of all fruit produced is processed through techniques such as juicing, canning, and drying. These fruit processing activities are known for significant quantities of inedible fruit losses in the form of stems, pips, stones and peels. However, in depth quantification into the edible quantities lost during fruit processing activities in South Africa are limited. A reliable quantification methodology to account for edible fruit losses within the fruit processing stage of the food supply chain in South Africa is important to measure and monitor progress towards the United Nations Sustainable Development Goal Target 12.3. The aim of this study, therefore, was to establish a methodology for determining the magnitude of fruit losses, including the differentiation of edible and inedible losses, within the fruit processing sector of South Africa. The quantification of fruit losses was based on desktop study findings on the quantities and configuration of fruit processed in South Africa, estimates published in scientific literature and databases, and survey responses gathered in the present study. This study found that the total amount of fruit losses generated from the fruit processing stage in South Africa amounts to 44% of the total input weight of fruit sent for processing annually. This 44% loss is further split into 24% edible fruit losses and 20% inedible fruit losses. The findings from the present study can be used by decision makers within government, business and the fruit processing industry to better understand the definitional framework of food losses that are aligned with SDG Target 12.3, and to determine where the food loss hotspots are for further research to design and implement targeted prevention or reutilization strategies for food loss reduction in the fruit processing stage of the South African food supply chain.

AFRIKAANSE OPSOMMING: Die voorkoms van voedselverlies en vermorsing in die produksie van goedere vir menslike gebruik verteenwoordig 'n beduidende struikelblok vir die vestiging van 'n volhoubare voedselstelsel. Vrugte is 'n groot voedselkommoditeit wat buite verhouding beïnvloed word deur hoë vlakke van voedselverlies en vermorsing dwarsdeur die wêreldwye voedselvoorsieningsketting. In Suid-Afrika word 25% van alle vrugte wat geproduseer word, verwerk deur tegnieke soos versapping, inmaak en verdrooging. Hierdie vrugteverwerkingsaktiwiteite is onderhewig aan aansienlike hoeveelhede oneetbare vrugteverliese in die vorm van stingels, pitte en skille. In diepte-kwantifisering van die eetbare hoeveelhede wat tydens vrugteverwerkingsaktiwiteite in Suid-Afrika verlore gaan, is egter beperk. 'n Betroubare kwantifiseringsmetodologie om die verliese van eetbare vrugte binne die vrugteverwerkingstadium van die voedselvoorsieningsketting in Suid-Afrika te verreken, is belangrik om vordering na die Verenigde Nasies se Volhoubare Ontwikkelingsdoelwit 12.3 te meet en te monitor. Die doel van hierdie studie is dus om 'n metodologie daar te stel vir die bepaling van die omvang van vrugteverliese, insluitend die differensiasie van eetbare en oneetbare verliese, binne die vrugteverwerkingsektor van Suid-Afrika. Die kwantifisering van vrugteverliese is gebaseer op lessenaarstudiebevindinge oor die hoeveelhede en samestelling van vrugte wat in Suid-Afrika verwerk is, skattings gepubliseer in wetenskaplike literatuur en databasisse, en opname-reaksies wat in die huidige studie ingesamel is. Hierdie studie het bevind dat die totale hoeveelheid vrugteverliese gegenereer vanaf die vrugteverwerkingstadium in Suid- Afrika 44% beloop van die totale insetgewig van vrugte wat jaarliks vir verwerking gestuur word. Hierdie 44% verlies word verder verdeel in 24% eetbare vrugte verliese en 20% oneetbare vrugte verliese. Die bevindinge van die huidige studie kan deur besluitnemers binne die regering, besigheid en die vrugteverwerkingsbedryf gebruik word om die definisieraamwerk van voedselverliese wat in lyn is met SDG-teiken 12.3 beter te verstaan, en om te bepaal waar die voedselverlies-brandpunte is vir verdere navorsing om geteikende voorkoming- of herbenuttingstrategieë te ontwerp en te implementeer vir voedselverliesvermindering in die vrugteverwerkingstadium van die Suid-Afrikaanse voedselvoorsieningsketting.

Masters