The global trade in fresh produce, and consequently the fresh produce industry, is under threat because of its failure to comply with the regulatory framework.
“Concern over the occurrence of residues and contaminants in foodstuffs, traceability, confirmation of authenticity and adulteration, and the prevention of contamination by micro-organisms and food borne pathogens is high on the agenda of the food chain,” says Steve Brewer, business development manager in food services at the Central Science Laboratory (CSL). “Markets are in jeopardy as a consequence of the lack of reliable information on internationally sourced product quality and food safety.”
Producers, exporters and importers of fresh produce need to be aware of the regulatory changes to ensure they safeguard their own supply chains, says Brewer. Some food-related risks create greater public concern than others but as retailers are sourcing produce globally, all aspects of food safety rank highly in the mind of the consumer. Producer organisations from all continents therefore require integrated and cost-effective methods of delivering reassurance on food safety.
“Entry into the World Trade Organisation (WTO) requires countries to strengthen their food safety control systems and to harmonise food standards in line with the FAO/WHO Codex food standards, guidelines and recommendations for the protection of the consumer,” Brewer continues. “Contaminant levels are required to be kept as low as can reasonably be achieved by good practice and Member States may not prohibit, restrict or impede the placing on the market of foods that comply with Council Regulation (EEC) No. 315/93, or further specific provisions, for reasons relating to contaminant levels.”
In the UK, the United Nations Industrial Development Organisation’s Investment and Technology Promotion Office (ITPO) is working with overseas UNIDO offices to promote technical cooperation and identify/support potential partnerships and joint ventures between companies and institutions in the UK and those in emerging economies/developing countries. “The planned outcome of this support includes the successful introduction of new technologies, for example, food safety techniques, leading to mutually sustainable growth and increased employment/income generation in the emerging regions of the world,” says Brewer. “UNIDO-UK is specifically promoting the development of links between UK and overseas companies and institutions, including those in the food, agribusiness and environmental sectors.”
Due to the high demands of customers, food retailers and regulatory structures, the UK has a number of food and agriculture-based institutions and companies that are world leaders in food research and the development of safe production practices. Says Brewer: “These include the Campden and Chorleywood Food Research Association (CCFRA) which is a member-based organisation (including members overseas) advising governments and food companies worldwide. For example, in 1998 CCFRA assisted the Hungarian government (with support from UNIDO) to establish a food research organisation in Hungary and develop their national food safety policy. Another example is CSL that is the UK’s foremost public sector laboratory in the fields of agriculture, food and the environment and has recently assisted in the development of the first independent analytical laboratory in China.
“UK organisations such as CSL and CCFRA have expertise and practical experience to assist in the planning and implementation of many of these issues. However, specific priorities where these and other UK organisations can provide immediate advice and assistance include: the design and introduction of an effective National Food Safety Programmes; the strengthening and introduction of effective risk analysis systems, for example, GAP/GMP (good agricultural and good manufacturing practice) and HACCP throughout the food chain; strengthening the ability to inspect and monitor food safety, for example, the design, introduction and user training for international standard, analytical laboratories; developing effective supervision of food safety through the use of international best practice, but ensuring recognition and awareness - dictated by local conditions; sharing experience in sustainable agriculture, including organic crop production and advice on compliance with the ISO 17025 standard which specifies the requirements that testing and calibration laboratories have to meet if they wish to demonstrate that they operate to a quality system, are technically competent, and are able to generate technically valid results.”
Impartial assessment, by an internationally recognised accreditation body, against an international standard (ISO/IEC 17025) means the competence of the person undertaking the test or calibration, the laboratory environment and facilities, as well as a validation of the methods used, are all taken into account during the process. The robustness of the complete system is assessed, not just the component parts, and technical know-how is provided to ensure a high quality service level is achieved. Consequently the user can have full confidence in the service provided by the laboratory.
“There is no doubt,” Brewer concludes, “that future global trade of the fresh produce will be affected by the regulations governing food safety and hygiene. To maintain market position, companies within the supply chain will need to ensure they are informed about the regulations, and implementing necessary measures. From this industry’s point of view, it is reassuring to note that there is a range of organisations competent and able to guide companies through the pitfalls.”
With its latest consultation progress report on pesticide residue minimisation the Food Standards Agency (FSA) has publicly acknowledged pesticide residues currently found are not a food safety issue say Rob Gladwin, consumer care manager, and Simon Townsend, food business manager - responsible for providing information and expertise to fresh produce marketing organisations, processors and retailers in the UK on behalf of BASF Agricultural Products. While it is noted that minimisation is desirable and there is a need to inform the consumer, most in the industry would agree that this is a good basis on which to progress.
“Consumers’ minds and opinions continue to be bombarded by our media with a plethora of often unproven and unwarranted concerns relating to pesticides,” says Gladwin. “Unsurprisingly these concentrate the effects from food consumed that may have higher than the acceptable daily intake (ADI) for a given pesticide. And confusions regarding the maximum residue level (MRL) which applies at the farm gate, and the ADI that applies at the dinner plate are difficult to clear up, even with the excellent work being undertaken by both the FSA and the food industry with the media mind in its existing state.”
Given this background, BASF, the leading UK agrochemical manufacturer has been working actively with processing and marketing organisations in the fresh produce sector to take forward its objective to minimise pesticide residues.
As an r&d driven company, BASF is continually introducing new solutions into the market to add to its extensive range of established products. “These products have to be extensively explained to a raft of new organisation and companies who are one step removed from primary production and, in some cases know very little about agricultural production techniques and even less about the use of agrochemical technology,” says Gladwin.
“It is crucial that this new audience understands why targeted use of pesticides is essential to quality production and what the consequences are if such products are not used. And with this exercise on-going we also hope that more of this information, as the FSA intends may find its way to consumers.”
One good example of the products available and information produced is Signum, a fungicide launched in 2003 for the control of a number of important diseases in strawberries and field vegetables. As it is new to the market, processors and marketing organisations will not be aware of its residues profile, as their experiences to date will be limited. “It is not simply a case of providing a residue degradation curve; this has to be interpreted alongside other agronomic information. So detailed information on these new active ingredients has been provided along with the initiation of a number of field trials looking at disease control programmes aimed at ensuring best agronomic practice minimises pesticide residues.”
The principal aim when using pesticides is to use as much as required but no more than necessary. “Crop protection residues are just one of a multitude of factors, which need to be considered when selecting the most appropriate product to help ensure plentiful, quality food at an affordable price.
“While all stakeholders in the food supply chain accept that using certain active ingredients on crops will leave a residue above the limit of detection, making statements that residues can be reduced to zero is both misguided and not attainable given the consumers’ needs and the primary production system - a balance has to be struck and it needs to be remembered that issues surrounding residue levels have more to do with consumer perceptions than concerns,” concludes Gladwin.
No comments yet