Paper 1_Dato' Dr. Sharif Haron-ASEAN Regional Conference On Food Security 2013-8-10 October 2013_baru.pdf

8/14/2019 Paper 1_Dato' Dr. Sharif Haron-ASEAN Regional Conference On Food Security 2013-8-10 October 2013_baru.pdf

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Sharif HaronDirector General MARDI

Matching Alternatives to Meet

Human Food Requirements

ASEAN Regional Conference On Food Security 2013-8-10 October 2013


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ASEAN Integrated FoodSecurity (AIFS) Framework

was developed to provide

scope and joint approaches

for cooperation amongASEAN Member States to

address long-term food

security issues.


The food crisis of 2007-

2008 caught most

countries in the ASEAN

region unprepared

results of which saw

the sudden spike in

food prices, especially

that of rice


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Strategic Thrust 1 : Strengthen food security

arrangements.


Action Programme 1.1 : Strengthen national food

security programmes/

activities.

Activity 1.1.1 : Promote diversification of food

sources

Scale up community based

food security initiatives.


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Conventional

definition

Based on SSL


Nutrition security

Food security:All people at all times, have

physical and economic

access to sufficient, safe

and nutritious food that will

meet their dietary needs

and food preference for an

active and healthy life.


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Year/

Commodities2000 2005 2010 2015 * 2020 * 2011-2015 2016-2020 2011-2020

kg/person/year Average annual growth (%)Rice 77.9 70.8 79.6 78.4 77 -0.3 -0.4 -0.3Fruits 60.6 83.3 93 94 96.5 0.2 0.5 0.4Vegetables 43.7 55.6 54.7 59.9 70.4 1.8 3.3 2.6Beef 4.8 5.3 5.6 6.1 6.6 1.7 1.7 1.7Mutton 0.6 0.7 0.8 0.9 1.1 3.8 3.3 3.6Poultry meat 27.3 30.1 35 36.5 38 0.8 0.8 0.8Pork 6.8 8.6 8 20 20 0.1 - 0.1Eggs 13.4 14.3 16.2 17.4 18.6 1.4 1.4 1.4Milk (liter) 44.7 34.3 47.5 51 53.7 1.4 1 1.2Fish 54 45.8 45.5 50 55 1.9 1.9 1.9

* - Projections

The per capita consumption of all food commodities are expectedto increase for the year 2010-2020 with an annual growth rate of

between 0.1% -3.8%. However, per capita consumption of rice are

expected to decline between 0.3% -0.4% per year



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Projected self sufficiency level, 2010-2020 (%)

Crop 2010 2015 2020

Rice 71.4 71.5 69.8Fruits 65.8 70.0 76.3

Vegetables 41.2 54.0 67.6

Beef 28.6 30.5 32.7Mutton/lamb 10.6 16.0 30.9

Chicken 127.9 129.3 131.6

Egg 115.4 117.8 119.1

Milk 4.9 5.5 6.3



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-

200

400

600

800

1,000

1,200

0

10

20

30

40

50

60

70

80

90

Thousandston

%

Year

Self-Sufficiency Level of RiceSSL (%)

Import (ton)

The trend of self-sufficiency was stable with an average annual growth rate of -0.46%

and projected at -0.23% from 2010-2020. The total imports of rice increased

especially after the food price crisis in 2007/2008.

Details/Year 2010 2015 2020 Annual Growth projection (%)2011-2015 2016-2020 2011-2020

Rice SSL projection (%) 71.4 71.5 69.8 0.0 -0.5 -0.2



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1

2

3

4

Policies

andtrade

Demand

- supply- price

Farm

factorsEnvironment

iiii ii iv



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0

100

200300

400

500

600

700

800715.98

25.1

520

20.4

Availability in the

country

Requirement byMalaysian

Protein source : Chicken, beef, goat/lamb, egg, milk, fish and rice (local

production)

Energy source : Rice, palm oil, meat (local production) and sugar (import)

Energy/Protein Consumed by Malaysian Population

Protein availability (MT/yr) Energy availability (000 MCal/yr)



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Food Source Estimated Composition perkg Production('0000 MT/yr) Amount ofProtein (MT)

Amount of

Energy

('000 Mcal)Protein (g) Energy (Kcal)

Chicken 190 2600 1,334.47 253.55 3,469,622Beef 190 3447 48.84 9.28 168,334Goat/Lamb 190 3458 2.74 0.07 9,489Egg 62.8 1500 621.00 39.00 931,500Milk 31.5 614 70.87 2.23 43,514Fish 201 2082 2,049.00 411.85 4,266,018Rice 20 1020 2,665.00 85.28 3,456,505Sweet Potato 15.7 860 0.00 0Wheat/Bread 124 2520 0.00 0Total/yr 715.98 12,344,982.18Total/day 1.96 33,821.87Supply of nutrients 253% 56%

Malaysian Population 2011 (5 years and above) 26,463,200Total Energy Required (000 Mcal/day) 60,063.18Total Protein Required (MT/day) 0.78



11/15ASEAN Regional Conference On Food Security 2013-8-10 October 2013

Modify

diets by

diversifyingtypes of

food

offered to

the

consumer

01

Formulating

nutritious food

with balance of

carbohydrate,

protein, fat and

micronutrients

02

Inclusion of

alternative raw

materials as

sources of

carbohydrate

(e.g sweet

potato, cassava,

potato, sago etc)with other food

in composite

products

03

Can be

tailor made

to needs

of niche

markets

and diet

requirements

04


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Composite foode.g Artificial rice/rice analogues/ reformed rice

Artificial rice/rice analogues/ reformed rice

can be produced with extrusion technology


Raw material mix with vitamin, amino acid,

protein, minerals and water and extrude

Alternative to the traditional staple grain

Challenge is colour, texture & cost

Work: Budijanto, S. (2013), Mishwa et al

(2012), Kurachi (1995), Yoshida et al. (1971)


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Fresh form

Composite/ restructured products- bread, noodles, cakes, patty, nuggets, artificial

enriched rice-customised to meet specific needs

Alternative crops(sweet potato, cassava, potato, sago) - carbohydrate source

Flour

Cereals, pulses, nuts, fruit, veg, HVP,byproducts etc - protein source, fibre

& micronutrient source

Fortifying agents, processing aids

Processing



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Food pyramid is

actually changeable

if consumer can

adapt modified food

But required

consumer

education andacceptance

Targeting younger

generation



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Where do we go ?

Food Security based on consumer

preference - can we achieve this ?

Nutrition Securitymodifying

available sources of food to meethuman food requirement.


Documents

Paper 1_Dato' Dr. Sharif Haron-ASEAN Regional Conference On Food Security 2013-8-10 October 2013_baru.pdf