Presentation 3.1. To provide a clear understanding of the Quality Concept as supporting the implementation of Quality and Safety Assurance Programmes.

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Presentation 3.1

To provide a clearunderstanding of the Quality Concept as supporting the

implementation of Quality and Safety Assurance Programmes in

the horticultural sector.

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• Transition of countries from production economies to market economies (growth, productivity, diversity, profitability, quality, etc).

• Increasing globalization of the world economy.

• Increasing international competition.

• Recognizing the importance of adopting an integral approach to the quality concept, as key element to reduce costs, improve efficiency, etc.

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Richard J. Schonberger

“everybody praises it, everybody recognizes it,

but each one has its own understanding of

what it is”.

Quality is like art:

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“The totality of features and characteristics of a product or service that bears its ability to satisfy stated or implied

needs”. ISO 8402:1987

This definition implies “consumer’s satisfaction”, fulfilling their needs and

expectations, in an organization committed to continuous improvement and

effectiveness. ISO/CD2 9000:2000

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““A complex characteristic of foods that A complex characteristic of foods that determines its value and acceptability determines its value and acceptability

by consumersby consumers”” (Twenty Second FAO Regional Conference For Europe. Oporto

2000)

From a general point of view, it is a combination of product’s characteristics that are critical to

meet consumer expectations and needs.

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IMPLICITS:

• Health, nutrition value.

• Safety: food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

• Consumer information: labelling information.

EXPLICITS: • Satisfaction: “Right to choose”-(taste, odour, appearance, touch, etc).

• Service: convenience, facilities (easy peeling), etc.

MUSTMUST

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• Appearance.• Added value as result of a process or practice. • Market opportunities.• Price.• Environmental considerations/improving and sustainability of farming resources- soil, diversity, flora, fauna, etc.

Some aspects:

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• Appearance and sensorialcharacteristics.

• Seed variety, added value, innovation. • Reliability of suppliers.

• Market opportunities.• PROFITABILITY.

Some aspects:

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• Appearance and taste. • Variety, added value,

innovation.• Safety/Health • ‘Ethical value’.• Nutritional value• Price.• Environmental protection.

Some aspects:

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PRIVATE SECTOR.

PRODUCT SUITABLE FOR

HUMAN CONSUMPTION +

CUSTOMER SATISFACTION

PUBLIC SECTOR.

PRODUCT SUITABLE FOR

HUMAN CONSUMPTION +

CONSUMER PROTECTION

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From the consumer’s point of view:

“Quality is related with the minimal requirements, in force by laws and

regulations, to ensure safe, wholesome products for human consumption; and to

ensure that such food products are honestly and accurately labelled as prescribed by

law”.

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Because of the variety of players in the supply chain, as well as the potential for different uses of the product at various stages in the chain different orientations of the quality concept can arise :

• Producers, researchers: product-orientedproduct-oriented

• Consumers, marketers and economists: consumer-orientedconsumer-oriented (needs and expectations)

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Features Bells and whistles.Packaging, labelling, information on how to use, alternative uses, etc

Reliability Frequency of fails Regular supply

Conformance Match with specificationsMinimum variability in product quality standards

Perceived quality Reputation and intangibles

Production systems (organic production, Integrated Pest Management, environmental impact, etc)

Serviceability Speed to repair.Traceability, speed of recall or replacement.

Dimensions ExplanationPossible Application to the food

industry

Aesthetics Fits and finishes Presentation, display.

DIMENSIONS OF FOOD QUALITY

Durability Product life Storage and shelf life

Texture, size, appearance, acidity, sweetness.Performance Primary product characteristics

ACIAR. Australian Centre for International Agricultural Research, 2000. Mentioned by Mazaud, F and Opara, L (2001)

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Quality concept is SUBJETIVE, it will depend of the useruser and of the role of every playerrole of every player in the FFV chain, but certainly the quality concept compromises all of the attributes, characteristics and features of a product that the buyer, purchaser, consumer or user user expects in order to meet the intended use.

Quality is consistently meeting the continuously negotiated expectation of the customercustomer and

stakeholders in a way that represents value for all involved.

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“Supplying the right product, at the right time, at the right

price and with the right support service”.

expectations of the customer and stakeholders include…

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Quality is determined by the relative values of several

characteristics, which when considered together, will

determine the acceptability of the product to the buyerbuyer and

ultimately to the consumerconsumer. .

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Product Attributes:Product Attributes:• Taste• Texture• Colour.• Convenience• Appearance.• Post-harvest shelf life.• SAFETY

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Process Attributes: • Organic production• Environmental considerations. • Product origin. • Animal welfare. • Worker’s welfare.• Sustainable agriculture (applying Integrated PestManagement and Integrated Crop Management).

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• Consumer’s Income.

GLOBAL FRUIT AND VEGETABLE SUPPLY Countries 1961 1965 1970 1975 1980 1990 1995 1998

Low-income 78 78 79 81 80 81 86 86

Middle-income 120 127 132 140 154 161 164 170

High-income 147 156 178 184 193 214 222 223

Source: FAO (Mentioned in: Changing Structure of Global Food Consumption and Trade, USDA, 2001)

• Life styles, urbanization process, demographic shifts, ethical diversity, increasing participation of women in the labour market, etc.

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Personal values and cultural norms are key factors defining the importance of quality attributes such as: country or region of origin, animal welfare practices, or environmental impacts of certain production practices, organic production, etc.

Developed Countries are mature markets for fresh Developed Countries are mature markets for fresh fruits and vegetables. Consumers demand higher fruits and vegetables. Consumers demand higher quality requirements and involve major number of quality requirements and involve major number of attributes when judging the quality of horticultural attributes when judging the quality of horticultural

fresh products. fresh products.

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Consumers use indicators to detect attributes that they want to consume: colour, odour, and size, are used to predict experience attributes, such as tenderness and taste.

Consumers’ experience or perception are used to evaluate quality attributes such as:

• Sensorial Characteristics (visual, taste, feel, eating)• Convenience• Post-harvest shelf life.

These are “INTRINSIC INDICATORS”.INTRINSIC INDICATORS”.

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Other quality attributes cannot be readily detected based on consumers’ experience or perception, such as:

• Safety.• Nutritional value.• Production process.• Environmental protection.• Origin; etc.

These quality attributes can be communicated to the consumer only through “EXTRINSIC” indicators

such as: brands, labels or certificationsbrands, labels or certifications.

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Process Attributes

Food safety Nutrition Sensory Functional

Animal welfare

Biotechnology Pathogens Fat content Taste ConvenienceOrganic Production Residues Calories Texture Shelf life

Traceability Growth promoters

Sodium Tenderness

Feed Additives Vitamins Juiciness

Toxins Minerals

Physical contaminants

Fibre

FeedSource: Based on Northen.Mentioned by USDA-Agriculture and Trade Report. WRS-01-1.

Product Attributes

Elements of process and product attributes and relationship to extrinsic and intrinsic cues.

Intrinsic Indicators Extrinsic Indicators

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Increasing awareness to provide QUALITY guarantee..

Quality and safety assurance Quality and safety assurance schemes provide a system toschemes provide a system to

ASSURINGASSURING and and CERTIFYINGCERTIFYING desired product desired product attributes (production and processing standards), attributes (production and processing standards),

by by INSPECTINGINSPECTING to ensure that standards are to ensure that standards are being observed, and providing an indicator of being observed, and providing an indicator of

these attributes through a these attributes through a mark, label, or mark, label, or certification. certification.

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The harmonization of The harmonization of standards, the control and standards, the control and

promotion of their quality is promotion of their quality is fundamental in order to avoid fundamental in order to avoid

multiplicity of standards.multiplicity of standards.

Standardization promotes collaboration among food actors, reduction of obstacles to trade, allow to differentiate the quality of

products, goods and services, and it is a way of getting consumer protection

objectives.

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Is a procedure by which a third party gives written assurance that a product, process or service is in conformity with certain standards.

Documented agreements containing technical specifications or other precise criteria to be used consistently as rules, guidelines or definitions, to ensure that materials, products, processes and services are fit for their purpose” - ISO

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The Codex Alimentarius is the recognized international body responsible for setting food standards.

The most important international agreements related to food standards are those of the World Trade organisation (WTO): Agreement on the application of Sanitary and Phytosanitary Measures (SPM) and Agreement on Technical Barriers to Trade (TBT)

Codex Standards, Guidelines and Codes of Practice are recognized by WTO as reference for settlement of disputes and international trade.

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Standards, guidelines, codes of practice, etc. become regulatory documentsregulatory documents,

when they are adopted by the countries as part of their legislative framework.

For example: HACCP/GMP have been adopted as regulatory for the food

industry in many countries.

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The evaluation and formal recognition of a certification programme by an authoritative body.

Accreditation is :

THE PROCESS OF “THE PROCESS OF “AUDITING AUDITING AUDITORS”AUDITORS”

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Product StandardsPackaging StandardsLabelling StandardsStorage StandardsTransport Standards

Convenience

Safety Hygienic Codes of PracticePesticides Codes of ConductCodex Guidelines

Nutritional Value

Trazability Codes of Practice

Organic Production

Environmental Protection Codes of Practice

Basic Code, Codes of Practice

Codes of Practice

Origin

Standard 065/Regulation CEE Nº 2092/91.

Codes of practice for production, manufacturing, labelling and

Integrated crop handling systems (MIC, MIP)

AppearanceTextureTasteConsistencyFlavor

Worker's welfare

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What is standardized?Varieties, species and use of produce (fresh/processed)

Shape

Consistency

SanitaryIntegrityFreshnessOdd flavors and tasteFilthSafety

2.1. General Requirements

Whole fruits with proper variety shape

Fresh looking with a firm consistency

Healthy, free of insects and/or diseases, affecting internal quality

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

MATERIAL 3.4. COMPONENTS OF A QUALITY STANDARD FOR FRESH HORTICULTURAL PRODUCEIMPROVING THE QUALITY AND SAFETY OF FRESH FRUITS AND VEGETABLES: A PRACTICAL APPROACH

Definitions

2. QUALITY REQUIREMENTS

This standard establishes the requirements to be met by common mango (Magnifier indices L.), to be consumed fresh.

STRUCTURE OF THE STANDARDGUIDING QUALITY FACTOR EXAMPLE

1. PRODUCT DEFINITION

Cuts, mechanical damage, abnormal external humidityMust not show indication of dehydration

Irrespective of size/color, common mango is classified into:2.3. Classification

Free of odd flavors and tastesFree of filthFree of contaminants

2.2. Maturity Requirements

This section clarifies the language and terms used in the standard to help understand its contents by all interested parties.Clarify the language of the

standard (optional)

Criteria defining product's aptitude for the intended use (i.e.

consumption in fresh)

Consistency, TSS, pH, Titratable acidity, etc., relating to each specified maturity index. Minimum soluble solids content in the pulp should be over 12° Brix .

Color grading according to different maturity stages

Class I: Same defects mentioned in Category Extra are acceptable, if they do not cover more than 10 % of the surface.

Class II: Same defects mentioned in Category Extra are acceptable, if they do not cover more than 15 % of the surface.

Class Extra: Product must conform with the minimum requirements of point 3.1. and be free of all defects affecting the inside quality of the fruit. Surface stains resulting from latex, shading, blemishes, are acceptable.

Specification on the conditions determining fruit maturity (inside changes as relating to outside color, if existing). Color tables.

Minimum requirements relating to specific criteria.

Maturity Index, supports decision making process of actors

Quality Categories

This section defines the classification criteria for the product in different categories.

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Class:Class extra: Admissible: up to 5% (in number or weight), not corresponding to the standards for this category, but belonging to Category I.

Class I : Admissible: up to 10 % (in number or weight), not corresponding to the standards for this category, but belonging to category II.

Class II: Admissible up to 10% (in number or weight), not corresponding to the standards for this category, nor to the general requirements (2.1.), except fruits with severe bruises .

Uniformity

Packaging

General packaging conditions apply or reference is made to the appropriate packaging standard.

Percentage of acceptance by not meeting the requirements

of quality and size criteria

Uniformity of quality, caliper and color requirements for each packaging unit and package requirements

Size Range Likely size range (as weight of the fruit)

Size:

Fruits must be packaged to properly protect the product. New, clean and quality materials must be used on the inside to avoid any internal or external damage.

3. REQUIREMENTS CONCERNING CLASSIFICATION BY CALIPERS

Percentage of acceptance of not meeting the requirements

of quality and size criteria

Quality allowances (categories), and size for each packaging unit

Quality allowances (categories), and size for each packaging unit

In all categories, up to 10 % accepted by number or weight.

The size immediately above or below the one shown in the package.

4. REQUIREMENTS ON ALLOWANCES

Contents of each packaging unit must be homogeneous, with fruits belonging to the same variety, category, color and size. Visible contents must represent the whole.

5.PRESENTATION REQUIREMENTSContents of each packaging unit must be uniform and contain only same origin, variety, quality and maturity index products. Visible contents must represent the whole.

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6. LABELING OR MARKSPackages for retail sale

Packages not for retail sale

7. CONTAMINANTSHeavy metals

Pesticide Residues8. HYGIENE

Safety

Applicable specification on sample size for evaluation of quality criteria.

Shows methods for the quantitative determination of each quality criteria.

Acknowledgements, general information and other standards.

Standard NTC 756 for sampling; DE 083/02 Packaging Specifications.

SAMPLINGTable 2 should be consulted for sample size. To test for maturity and physical and chemical properties tests are run on the juice extracted from 5 fruits from each color.

Test methods for weight, consistency, pulp content, TSS, pH, titratable acidity.TESTING

APPENDIX

Comply with Codex maximum levels for heavy metals.Comply with Codex the maximum levels for residues.Safety

Clarification on labeling requirements

CODEX STAN 1-1985, Rev. 2-1999. Labeling must show: name of product, variety and commercial identification.Clear and not erasable letters, must be read on the outside or in the shipping documents: identification, nature of the product, origin, commercial identification (category, size, units contained, net weight, maturity index)

Additional Information (Optional)

It is advisable that the product is prepared and handled conforming to the International Recommended Code on Principles for the Hygiene of Foods and other relevant Codex documents.

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Section III.Section III.

Maintaining and enhancing product quality attributes.

Section IV.Section IV.

Assuring Fresh Fruit and Vegetables “Safety”.

Section V.Section V.

Certification & other schemes: environmental attributes and social welfare issues. Broad concept of GAP.

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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)

Food Quality and Standards Service (ESNS)Food and Nutrition Division

FAOViale delle Terme di Caracalla

00100 Rome, Italy.E-mail: [email protected]

Tel.: +39 06 57053308Fax.: +39 06 570 54593/53152

http://www.fao.org/