1. Responding to Health
Risks along the value
chain
Pippa Chenevix Trench
Clare Narrod
Devesh Roy
Marites Tiongco
Will Collier
IFPRI Food and Water Safety Team
Team lead: Clare Narrod
INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE

2. Health Risks
1.9 Million 4.5 Billion
deaths – 64.2 75 percent of people in
million DALY emerging diseases developing
lost annually and 61 percent of countries
1.6 million pathogens known chronically
deaths due to to affect humans exposed to
diarrhea in are zoonotic in Aflatoxin Source: Tilman et al.
children <5 origin (CDC) (2001) Science
(WHO)
Microbiological Chemical and Physical Occupational

3. Factors driving an increase in health
hazards
Urban population>Rural
population
2009 (UN HABITAT)
10% of the world’s
population consume foods
produced with wastewater by
irrigation (Smit & Nasr, 1992)
Increasing population Changing income
Urbanization Water scarcity
and food demands - changing diets

4. Health risks and the value chain
Inputs & Production Storage, Transport , Handling Processing

5. Livelihoods Risks

6. Impacts greatest on the poor
Information Health services
Capacity and credibility Costs of compliance

7. Opportunities?

8. Market access for High Value Products
Technology, collective action, resource
providing contracts

9. Willingness to Willingness to
pay invest
(consumer/self (Producer)
consumption)
CREDIBLE
OVERSIGHT,
INFORMATION
STANDARDS
ON HEALTH
TECHNOLOGY
RISKS
BENEFITS
OVERSIGHT
Price
Improve Improve premium Increased
income health for safe income
food

10. Low value staples

11. Food safety is a crucial element of food
security
 Incentives to produce safe food
• Financial, political, social, technical
• Incentives to improve production and food
handling systems
• Strengthen oversight
• Risk based analysis and interventions
• Engage stakeholders along entire value chain