Media Statement: [25 October 2017]
The biggest challenge facing South Africa is to provide in the food needs of all its citizens on a daily basis. A large percentage of people are unemployed and living on or below the breadline. These socio-economic realities place a huge responsibility on the shoulders of South African farmers (both small-scale and commercial) to supply in the needs of the populace. One of the many opportunities to grow markets, turnover and profits, and ensure food security is by adding value to farm produce through the informed application of agro-processing techniques, thus ensuring higher output and reduced losses. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves on a regular basis seen in the light of the strengths and weaknesses of individual farms and communities.
What is meant by the expression “agro processing”- it includes all processes that use agricultural products (seen as the raw product/ material input base) to produce food products as well as industrial end products. I.e. ox hide (agricultural raw product) can be processed into leather upholstery for the motor car industry.
The expression “food (agro) processing” can be defined as only concentrating on the processing of agricultural products (for instance wheat) into food (in this case bread) for human consumption. Food is produced from four main sources, namely animals, poultry, fish and plants (includes fungi such as mushrooms). Through processing, more complex foods are made from these four main source sources. Most food products available to consumers have been processed in some way or other, such as cleaning produce before it is packed in plastic- or net bags. All forms of processing have an effect on the raw material and can change the colour, flavour, texture, appearance, aroma as well as the nutritional value of the final product. Some processing methods only create a temporary change, in other words a change that can be reversed, such as melted chocolate that will solidify again on cooling. Most processing however has a permanent effect on the food product and cannot be reversed again.
Agro-processing can thus be defined as a set of techno economic activities carried out for conservation and handling of agricultural produce to make it useable as food, feed, fibre, fuel or industrial raw material. The concept “Agro-processing” is no longer just a buzzword in South Africa, the application and implementation thereof is acknowledge as one of the key instruments to enable growth in the agricultural sector and more specific the development of rural areas, and to ensure food security for the general populace.
Ends
Issued by:
ARC Marketing and Communications
For further information, please contact
Public Relations Officer
Elmarie Stoltz
ARC Marketing and Communications
Tel: 012 842 4000
or
Theresa Siebert
Agro-Processing division
ARC-Agricultural Engineering
Tel. 012 842 4089
E-mail: siebertt@arc.agric.za
About the Agricultural Research Council
The Agricultural Research Council is a premier science institution that conducts research with partners, develops human capital and foster innovation in support of the agricultural sector. The ARC provides diagnostic, laboratory, analytical, agricultural engineering services, post-harvest technology development, agrochemical evaluation, consultation and advisory services, food processing technology services as well as various surveys and training interventions. For more information, visit the ARC website at www.arc.agric.za
