Losses and waste of tomato and red chilli along the supply chain

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Wigati, L.P.^1 ; Sutrisno^2 ; Darmawati, E.^2

Graduate-School, Bogor Agricultural University, Bogor, Indonesia^1

Department of Mechanical and Bio-system Engineering, Faculty of Agricultural Technology, Bogor Agricultural University, Bogor, Indonesia^2

关键词: Customer level;    Economic values;    Horticultural products;    Producing areas;    Red chillies;    Tomato products;    Total loss;    West javas;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012001/pdf
DOI  :  10.1088/1755-1315/230/1/012001

来源: IOP

【 摘 要 】

Tomatoes and red chilli are horticultural products commonly used by customers in Indonesia, and Sukabumi is one of the highest tomato and red chilli producing areas in West Java Province. The number of losses and waste estimation was done by interview method to the key actors entering the supply chain that started from the farmers in Perbawati village. The interview of losses estimation was conducted to the farmers who planted tomatoes and red chilli, followed by the middleman, while for the waste amount estimation interview was conducted on tomatoes and red chilli sellers in the wet market and the customers. The results of the interviews on the actors involved along the supply chain stated that tomato products at the farmer level had estimated losses of 11.17%, 10% losses at middlemen level, while the estimated amount of waste at the seller level was 20.63% and at the customer level was 11.36% with total estimation of 53.16% in along of tomatoes supply chain. Unlike red chilli which had total loss estimation of 29.32% with details of losses estimation at farmer level of 2.33%, 5% losses at middleman level, while waste estimation at seller level was 10.80%, and customer level was 11.18%. Different percentages of food losses and waste estimation between tomatoes and red chilli caused by different of treatments, natural characteristic of products, handling by the actors, seasons and different economic value of the product.