SUSTAINABLE FOOD DEVELOPMENT:

Innovative approach and global challenges

Lukita Dinarsyah TuwoWakil MenteriPPN/Waka Bappenas

Presented at the Food Summit, Jakarta February 8, 2012

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I. BACKGROUND1. Food-rice- consumption continously increased

along with per capita income increase (due to income growth) and population increases (7 billion populatin is confirmed) :

1. Need +/-70% increase in food production,

2. Need +/- 50% increase in investment

3. Challenging a declined natural resources base

2. While, domestically country faces challenges and global market is also increasingly difficult to be dependent on.

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II. CHALLENGE ON DOMESTIC FOOD SECURITY

1. Domestic food demand will be continously increasing - constraint for nature to facilitate the production

2. High dependency on rice as compare to other food resources certain resources drain –land, water use.

3. Unsecure food availability – seasonal fluctuation price instability risk on food access

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Are we going to be able to incerasingly fulfill food (rice) needs?

Projected needs on paddy, land and water

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Komponen 2010 2020 2030 2050 2075 2100

Population (million)

237,6 269,0 295,3 374,3 488,3 602,2

Paddy needed (mill tons)*

58,8 66,6 73,0 92,7 120,8 149,0

Land needed (millions of Ha)*

7,9 8,8 9,7 12,3 16,0 19,7

Water need (1012

litres)*58,82 66,57 73,08 92,65 120,85 149,06

Is land and water are going to be able to support paddy production in the future?

* Base on assumption on current level of: rice consumption/cap stays at 139 kg/cap, productivity at 5,1 ton/ha) and water consumption at 1.000 l/kg paddy

III. GLOBAL FOOD CHALLENGE

1. Global food production limited natural capacity

2. Political influence on a country’s food policy uncertainty of food supply from global market

3. Climate change challenge for global food productions

4. Growing global population 7 biilions and still growing

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National challenge on food security

DOMESTIC CHALLENGE

GLOBAL CHALLENGE

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SUSTAINABLE FOOD

DEVELOPMENT

New Approach on Agriculture Development

The one which leverages available resources to deliver 3 objectives (FAO):

– economic growth and opportunity,

– improved food security and nutrition, and

–environmental sustainability

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IV. SUSTAINABLE FOOD SECURITY

1. WHAT IS?

a. Ability to make sustainable availability of food (ketersediaan berkelanjutan)

b. Ability of food to be sustainably accessed by every segment in the communtiy (akses berkelanjutan)

c. Ability to be managed risk: natural fluctuation and non nature fluctuation (policy, other country’s behavior)

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2. WHY IS NEEDED- unavoidable

a. Food is a continued needs has to be fullfiled (basic needs)

b. Constraint of nature and pressure to nature has to be managed –

c. Now – may be is a levelling off period for rice productions Land capacity to produce rice in many areas close to saturated point –extensification close to physical (quantity) threshold

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Challenges • Infrastructure availabilty and quality• Technology and dissemination capacity (pre and post

harvest, seed, mechanization, water management, etc)• Spatial issues (accuracy of land data, rate of land

conversion)• Production issues (inneficient increased use of input)• Distribution and information issues (high cost of logistics)• Consumption issues (nutrition, diversification)• Climate change (adaptation)• Technical knowledge• Global issues (price volatility, export restriction, trade

barrier)• Financing issues (credit access for small farmers)

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How to develop sustainable food security

1. Supply side management

2. Demand side management

3. Risk management: risk from seasonal and production fluctuation and risk from price fluctuations.

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Supply side managementUse of land, water and production input based

on carrying capacity of the environment.

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1. Integrated infrastructure development, including rural infrastructure challenge in local government capacity

2. Optimal use of technology to maximally increase productivity current increase in productivity is not optimal yet

3. Efficient use of resources: find and application of technology to use efficient of land, water, fertilizer, bio-fertilizer for higher productivity

4. Innovation in production management partnership between: food estate – smallholder rice farm for application of 1 and 2 above; or food estate to fill the production gap (currently heavily produced by millions of small farm holders).

5. Processed food - innovation in food processing: producing food –non rice-complete nutrition, simple and practical for daily consumption.

Irrigated Area Still Concentrated in Java and 62% managed by local government

Sumatera1.99 juta ha

Kalimantan0.48 juta ha (7%)

Sulawesi1.02 juta ha (14%)

Papua0.04 juta ha (1%)

Bali0.63 juta ha (9%)

Maluku0.15 juta ha (2%)

Sumber: PP 20/2006 tentang Irigasi dan Kepmen PU 390/2007 (dengan revisi akibat double counting)

NTB0.63 juta ha (9%)

lahan pertanian beririgasi disuplesi dari waduk sementara lainnya masih tergantung padaketersediaan air di sungai. Kemarau Kering; Hujan Banjir

Pusat; 38,2%

Prov,19.1%

Kab/Kota,

42.8%

Pembagian Kewenangan Pengelolaan Irigasi

40%

New Innitiative : (1) Expansion toward other island, (2) Rehabilitate provincial/Distric irigation

Promote increase role of SOE in Food Security

• SOE plan to open 100.000 HA new paddy field in East Kalimantan

• Support intensification activities in several provinces (East Java, Central Java and South Sulawesi), i.e through mechanization, improve management.

• Promote diversification by building sagoo plantation and plant in Papua

• Revitalize sugar plant and plantation (22 sugar plant)

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Demand side management1. Reduce dependency on rice reduce burden on land for

paddy field, by promoting local food pattern and productions. Cultivation (budidaya) of sagu (currently is harvested from wild sagu), and other type of carbohydrate sources (sweeet potatoes/ubi jalar dll).

2. Need effort to promote and increase role of industry to provide alternative processed food (currently only instant noodle, instant bubur, etc) innovation is needed.

Reason: processed food is durable to be stored in relatively long (always available), easy to be transport to deficit regions, easy to be fortified improve people nutrition.

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Risk management

1. Sizable diversified food stock at the local level: primary form (rice) and also processed staple food continued access by community currently only rice and only at the national level.

2. Information system for food security:Connected IT based information system: production-consumption-stock not just at the national level, but at the district or even kecamatan level use for decision making to secure food availability and food accessibility ensure community not at risk situation.

Data is the key......acurate production data-at every locus of production acurate data of consumpion and stock (government-traders –community/household)

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Integrated information system

Production and food availability

(Q, time,locus)

Consumption (Q, time,locus)

Risk management

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Food Information

system

Currently: information is separated acuracy and its consistency need to be improved. Integration needs to be formed

THANK YOU

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