Generic FSC and examples of food waste

stage Examples of food waste/loss characteristics

1 Harvesting-handing at harvest

Edible crop left infieldPloughed into soilEaten by birds, rodentsTiming of harvest not optimalLoss in food qualityDamage during harvesting/poor harvesting techniqueOut-grades at farm to improve quality of produce

4 Storage Pests, disease, spillage, contamination, natural drying out of food

2 Threshing Loss to poor technique

3 Drying-transport and distribution

Poor transport infrastructureLoss owning to spoiling/bruising

stage Examples of food waste/loss characteristics

Processing5 Primary processing

-Cleaning-Classification-De-hulling-Pounding-Grinding-Packaging-Soaking-Winnowing-Drying-Sieving-milling

Contamination in process causing loss quality

6 Secondary processing-Mixing-Cooking-Frying-Cutting-extrusion

Contamination in process causing loss quality

7 Product evaluation-quality control

Product discarded/ out-grades in supply chain

8 Packaging-weighing-Labelling-sealing

Inappropriate packaging damages produce grain spillage from sack

9 Marketing-Publicity,Selling,Distribution

Damage during transport: spoilage, poor handling in wet marketLoss caused by lack of cooling/cold storage

10 Post-consumer-Recipes elaboration:Traditional dishes, new dishes product evaluation, consumer education, discard

Plate scrapingsPoor storage/stock management in homes: discarded before servingPoor food preparation technique: edible food discarded with inedibleFood discarded in packaging” confusion over “best before” and “use by” dates

11 End of life-disposal of food waste/loss at different stages of supply chain

Food waste discarded may be separately treated, fed to livestock/poultry, mixed with other wastes and landfilled

Palm Oil Processing 1. Sterilization Sterilization inactivates the lipases in the fruits, and prevents build-up of free fatty

acids (FFA).

3. Stripping / Thressing Stripping or threshing involves separating the sterilized fruits from the bunch stalks.

4. PressingThe oil flows from the press to the De-Sanding and Settling Tank (DST). The DST comprises 3 compartments. The Crude Palm Oil (CPO), having been transferred to the bottom of the first compartment, is then allowed to gradually overflow between the 3 compartments thereby naturally de-sanding the oil.

5. Oil extraction Crude oilAfter stripping, the fruits are moved into a digester where, the fruits are reheated to loosen the pericarp. The steam heated vessels have rotating shafts to which are attached stirring arms. Second stage pressing on the press cake fibres enables more oil to be extracted.

4. ClarificationOil from the top is skimmed off and purified in the centrifuge prior to drying in vacuum dryer. The final crude palm oil is then cooled and stored. The oil is dried in vacuum dryers, cooled and sent to storage tanks.

The digestion process is accelerated by diluting the digested product with hot water. From the Horizontal Rapid Digester, the digested product (including the nut) is transferred to the hopper of the Multi-Purpose Hydraulic Press.