Training Courses Offer by Thailand International Cooperation Agency (TICA)

Subject: Thailand Report from Sustainable Food Security Base on Postharvest Processing and Quality Assurance of Selected Agro Industry 14 th of June to 13 th of July, 2016.

Reported by: Peioneti Lui

Travel Impression & Experience

Transit Experience

Travel Arrangement – It was too tight, as we had just been informed by TICA on 7 June 2016 about our acceptance letter and invitation to participate in the training. Therefore, we had to rush up everything to schedule including lodging transit visa to NZ and tickets before we fly out to New Zealand. It was not a great impression for me with all these last minute arrangements especially when trying to contact the Thai Embassy in NZ for an appointment for us in applying for a visitor’s visa to Thailand. In addition, once an appointment was sorted, we had to get to their Embassy in Auckland on the next morning of our arrival in NZ, sort out our visa, which we had about 3 hours to do that before we fly out. Luckily we managed to get it before we went straight off to Airport in that afternoon.

Travelling to Thailand

This was my first time to travel beyond New Zealand and Australia over to Asia. It was very exciting experience, after the hectic experience in sorting out our visa in NZ. As we arrived in the International Airport in Bangkok around 10pm, it was beautiful and humungous. There was no one to direct us out but we manage to follow through given the signposts at the airport. We finally got to the AOT at the airport where all hotel pickups are based, and we got in the shuttle and went to our hotel. When we reached the hotel we were informed that the training will not start until the 17 June, as there were only 7 out of the expected 19 participants got in so far.

On that note, we enjoyed ourselves in the hotel, we had free breakfast and we were happy that the training got delayed so we can have time to look around the complex and to get to know some places in the city. At lunch we manage to visit some of the stalls across the hotel and had lunch there. Again, luckily we were informed about our pocket money that we have to come with, and donor will reimburse us when we got there. As we try to familiar with the place, participants starts arriving everyday and in that weekend, and I just happened to find out that all of us are first time visitors to the country.

On the first day of taining, 17 June, a Friday morning, we were directed to gather to the Kasetsart University by bus to meet our course coordinator and this is where we going to house for training. Another upset experience was that on that journey, the bus driver drops us in a wrong place and we had to get another bus from that area to go to Kasetsart University we ask a few students in the bus they know that place and they lead us there. That was a bad experience and it shows that disorganization of the program or even someone to meet us at the hotel and tell us what to do and show us the place to go. But somehow we will not forget the first day of training start when we got lost but luckily it was lost on land and not at sea.. When we get to the University Dr. Juangjun Duangpatra introduced himself to us. He went on to talk about “plant for food” she is the first lecturer for the first session in the morning and the afternoon we had Professor Dr. Vichai Haruthaithanasan spoke on “Food Security and some Factor”.

Day 1: Morning Session

Presenter: By Dr. Juangjun Duangpatra

Dr. Juan Talk about “Plants for Food” She believe that plant for food is base on human consumption some they grow plant for Food some they grow plant for Feed some they grow plant for Fuel but it dependent how they interesting on using plant for as used for Food for their family needs or they used it for animal Feed or they used it to make a Fuel for machine such as vehicle etc. She also talks about what is crop? She define crops is Agronomy mean Field Crop has different type Vegetable and Flower, Ornamental, Fruit and Tree or Others. She differentiate crops from plant, she define plant as everything you look outside it surround the environment has green color and it taking carbon hydrate for photosynthesis process. Different from crops has specific reason why you growing crops for your own consumption and it can be for food, feed and fuel.

Crop (Plant) Production has two main Factors that rely on it such as Variety and Environment. For Variety it talks about Genetic engineering, and Environment talk about Climate and Weather Condition. Some Crops that u might selected due to a good variety and depend on their environment which may due to Climate and Weather Condition. For example some of the plant breeder they have research and doing some practice on Genetic engineering like cross breeding some plant that can tolerant to drought or flood season due to climate change. In this case those two main factors they will affect your yield of your crops if you not manage it well and find the specific crops to grow on a right time on good Environment condition. Some spices can grow well on drought season and had high yield some are not, but they grow well on rain season and if it flood they still survive and get a high yield production.

This Diagram may help to determine those two Factor has affect Crops on Yield Production.

The Outcome might be Genetic + Environment = Yield

This diagram show that all those Factors may interaction to each other for high yield production if you miss out one of those Factors you will accepted fact of low yield production or nothing at all. If you do not manage well you Crops to grow which mean you chose the right Variety of Crops for most favorable Environment Condition then accept the consequences of low yield production or nothing at all. But if you do the right selection you will end up with high expectation of high yield production.

Factors

Variety(Genetics)

Environment

Climate(Kind/Species)

Weather (Yield)

Crop Production Management

If you chose a good variety for grow you might be thinking about that contents of that cultivar cause they might be pure line which mean it come from the mother plant or self pollination, in breed which mean that cross pollination and last it open pollinated variety which mean can be pollinated of anyhow it’s is more easier. Somehow that Hybrid it most concern by people because they will produce high yield but they never know it just only once while they used it they can’t used again. Because Hybrid it only final genetic engineering which may consist a high generous species for a while but after sometime will not be longer used cause they will not continuously fertilization it just only a artificial fertilization which made a hybrid species has been done by a plant breeder at Tissue Culture.

There are some component you need to know about that variety you select due to fertilizer, soil, water and pest you have to ensure that cultivar has those component. An example if you chose a good variety that can be monitored Fertilizer in the soil with good holding water capacity and resistant to pest and disease on the environment.

Here some diagram might be illustrate those interact Components needed for selection a best Variety.

The Aspects of Post Harvest

Post harvest is a harvesting time up to the harvested materials are consumed (utilize, used).

Harvesting material it’s a quantity or amount of production that which determine in volume and weight and also in quality which means that texture or the tasty of that production. For an example if its maize the quantity it how much yields that you harvest their volume or their total weight, and for quality it’s that maize it seeds or its grain. Seeds or Grains are the mature ovary or mature ovule or mature fruit. Seeds is viable and genetically purity (variety) vigor it good for planting but Grains could be viable or non viable and it for consumption because it good taste, good flavor, and good nutrition. When we harvest Maize we have to wait until it reach maximum yield (seed/grain yield).

VarietiesFertilizer/Soil/Water/Pest/Others

Pure LineInbreed Line Open Pollinated Variety Hybrid

Day 1: Afternoon Session

Presenter: By Dr. Vichai Haruthaithanasan

Dr. Vichai talk about Food Security, he define food security it exist when all people at all times have physical social an economic access to sufficient safe and nutritious food to meet their dietary needs and food preferences for active and healthy life. He defined also Self Sufficient, which mean to have enough food consumption by ourselves not including buying. There a two basic factor which concerning about security. First one is population and the second one is food those two factor need to be balance to secure the risk of self-sufficient.

Food Security is depended upon 4 basic factors.1. Availability2. Access3. Utilization4. Stability

Availability means, the availability of foods either self sufficient/import/surplus for export that is food security. Access means, we have money to buy our foods in every place in the world. We should have to education and work done to get buying power. Utilization means, we know what to eat for our health and safe. We should have knowledge on hygiene, nutrition and good health. Stability means, we can approach to get our foods in every place in the world either buy/self sufficient that is food security.

There is some Factors Affects Food Security.1. Climate Change2. Free Trade Area and Unlimited Investment 3. Change of Land Uses4. Pest/Disease Break5. Oil Crisis

Climate Change occurred due to Carbon Dioxide and Methane Gas penetrate and eliminate the ozone layer which the Green House that protect the planet from heat of sunlight. In this situation that most Industries that produce product they had evacuate much of that effective gas to the atmosphere and it expose to the ozone layer and will make space for the sunlight which increasing the heat in the world would be change the climate as well. Free Trade Area now there are many agreements on trade bilateral, trilateral and multilateral is effective. Its mean no tax and barrier on trade. So it is very high competitive on trade. Its selects the stronger and eliminates weaker. At the beginning to take time to adapt, especially agriculture. It is strong in some and weak in some produce, for the long run it is good for all. Whenever we talk about Unlimited Investment the rich person gets advantaged and can control almost all. Change of Land Uses the richer can buy and build almost everything. The richer can change the land for other purposes. Finally they can control all. Pest is cover all insects and Diseases, when it out break it destroys primary agricultural produce include animal and fish. Oil Crisis is due to the increase of price. So it affects to every sectors. The increasing of price is not related to any others. So the of produce increase but buying power is reduce.

Day 2: Morning Session

Presenter: By Dr. Vichai Haruthaithanasan

Dr. Vichai present about Food Preservation base on tropical fruits, vegetables, sea product and animal production. Deterioration of fresh foods may cause by three main factors after post-harvest.

1. Physiological deterioration 2. Mechanical damage or Physical injury3. Disease and pest

Physiological deterioration cause by respiration on fruits, due to the process of intake product such as carbon hydrate plus oxygen and the output or the product will carbon dioxide plus water plus heat will help to ripening and change the color of the fruits. Composition changes will distinguish by the size and the color of the product which stage it better for harvest. Growth Development some fruits they had sprout development such as onion if u harvest the bulb onion over mature the new sprout or plant start to growing/develop inside the onion bulb. Transpiration is water loss from the fruits while u harvest the fruit you must ensure that you will reduce water loss from the fruit to maintain their good quality. Which mean you might put your product in a low temperature place such as cooler place to prevent water loss.

Food preservation is well known how to preventive spoilage

Methods of preventing decay or deterioration of foods, the fruit or vegetable is harvested, milk is drawn, eggs are gathered, fish is obtained from natural waters, and animals are collected and slaughtered. All kinds of food produces are carrying contaminating microorganisms from natural sources. The processors attempts to cleanse and sanitize equipment coming to contact with food, to reduce contamination and use proper packaging to protect directly from microorganisms.

There are 2 types of microorganism causing decay of foods.

1. Yeast and Mold is capable of main causing the deterioration of acids foods (pH<4.5) such as fruits and vegetables.

2. Bacteria is capable of main causing the deterioration of low acid foods, (pH>4.5) such as milk, meat and fish.

Preservation might be used Chilling and Freezing methods, Chilling process is using condition at >0-10 degree C. Standard temperature is 4 degree C the purpose of chilling process is to keep the fresh foods or mild processed foods for a short time period, may be a week. Freezing process is using condition at <0 degree C. Standard temperature is -20 degree C the purpose of freezing process is to keep any kind of food either fresh or processed foods for a long time period, may be a year. The frozen food can kept for a long time due to the microorganism cannot grow in ice at 20 degree C the chemical reaction is nearly stop action.

Day 3: Morning Session

Presenter: By Dr. Chaiwat Boonkaewwan

Dr. Chaiwat present about Production and Postharvest of Animal for Food, food production their simple diagram can demonstrate how production made, start from the producer until reach to the consumer their some servile ways.

Farmer

Factory

Transportation

Warehouse

Distribution

Retailer

Restaurant

Consumer

An example if it a dairy farmer they had dairy cattle for production of milk and meat and transport for the factory, sometimes they sale it to the factory if they don’t have a factory such as slaughter house or pasteurizing machine for processing meat and milk or milk powder. A farmer must understand the outline of how to treat the animal welfare, such as suppose to have a nice paddock or house for milking, paddock would be in a good standard of grass growing rich of protein. For milking house which meets the standard of HACCP such as clean and facilitating and fully furniture with well ventilation. In meat production they had a golden key has to be follow to produce good quality of meat or meat carcass. At the processing of meat you should started caring for the animal rearing system how you raise you animal in a good standard. Transportation would be in proper way not disturbing the animal would because animal can release a hormones which synthesize the muscle to excrete protein in to acid and it low rate of protein consist in the meat. Slaughter system might be in a standard of GAP hygiene needed to initiate in the slaughter had different place for killing the animal different place for cleaning the animal and drain blood cooler room for hanging the animal and storage. All this practices it under on management if you demand for high standard of good meat production you have to know how to manage everything if you do than you would able to produce good meat that consumer demand for it. This diagram below will help to illustrate how to processing high quality in meat production in servile way.

Golden Key to Meat and Carcass Quality

In the animal welfare you had to ensure that animal free from hunger and thirsty you feed the animal with good feeds help for their development and growth. Free from discomfort has do feel comfortable on the place or shelter did you provide clean and tight. Free from pain, injuring, and disease to avoid contamination and hurting their lives. Free from express their normal behavior such as restless sometimes that animal changes their behavior due to reaction of other animal they used to against each other so aggressive. Free from fears sometimes animal can look for the farmer they kill his own kind in the paddock they should do it in a different place to avoid animal seeing killing his kind by human/owner.

Day 4: Morning Session

Presenter: By Dr. Apita Bunsiri

Dr. Apita present about Postharvest Management and Packing House Operation of Fresh Fruit and Vegetable. She is one of a researcher for the commercial farmer if the farmer had a problem feedback from the consumer. They reported to Dr. Apita and her team co-workers to identify the problem by asking question base time and place that problem occurred. She had design an operation to conduct as a survey about the market and consumer base on suitable production that consumer demanded the most. Dr. Apita doing research on the requirements of markets and consumers and she believed that proper management and operation of packinghouse maintain quality, extending self life and reducing losses of fresh produces. How she collected information they distributed some question air regard to the consumer satisfaction, market competitor, time that competitor release their product to the market, the exacted problem making losses of the produce. Planning has started from the farm to fork we need to know what kind of variety to produce that consumer appreciated. What time we should bring our produce to the market. How many days you had to prepared you produce to the market started from the growing time until harvest, cleaning, storage to maintain their self life until it reach to the market and consumer buy it. Always remember that product has clean and be safe from pesticide and also food born pathogen contaminations. The diagram below show of Handling Product start from Harvest-Market

Day 5: Morning Session

Presenter: By Dr. Preeyanooch Tippayawat

Dr. Preeyanooch Tippayawat present about Food Safety, Standards, Inspection and Certification. Food Safety is defined by Dr. Preeyanooch assurance that food not cause harm to the consumer when it is prepared and/or eaten according to its indented uses. There a 10 factor affected food safety or food quality.

1. More than 200 disease spread out through the food.2. Contaminated food can cause long term healthy problem. 3. Food borne disease affect vulnerable people harder than other groups.4. There are many opportunity for food contamination to take place.5. Globalization make food safety more complex and essential 6. Food safety is multispectral and multidisciplinary 7. Food contamination also affect economy and society as a whole 8. Some harmful bacteria become resistant to drug treatments9. Everybody has a role to play in keep food safety10. Consumers must be well inform on food safety practices

Food Safety is shared responsibilities to everyone for ensure that consumption food on highly healthy standard. Building blocks for national food control system has been had many function such as food law and regulation establish to aware of food safety and standard development. Food control measurement has been implement policy and operation coordination and some strategies measures. Inspection Services has conducted to inspect and certify that export commodities has compliant with International health standard (IHS). In the laboratory they try to investigate the physical, microbial and chemical damage of product by analyze to ensure that in good quality standard. Information and technology might disseminate to the farm in form of education and training so that the producer well understanding what they do. Principle of food control, to integrated farm to table concept, risk analysis, transparency and regulatory impact assessment, an example we had to look for the concept of any harmful product in term of risk analysis what it cause and negative effect to the economy, society and health it is transparency for human or not, it will continuously affect human through generation? Is there any regulatory impact on highly demand by consumer? If product cause any harmful for us human being then we try to avoid import that product.” Prevent it better than cure”

Conclusion

I would like to conclude this report with due respect and gratitude to TICA for the opportunity that they gave me to join the Training program on Food Security and Postharvest. It a pleasure for me to represent my country on that training which enables me to enhance my knowledge/skills about food preservation, different farming system, good meat quality, and Inspection certification and postharvest. This knowledge it relevant to Tonga and skills take away from this training helps us to apply that knowledge in the Ministry and to promote food security in Tonga.