Factors of Food Loss and Waste at Market Level in Kenya

Abstract

Food loss and waste is a global issue that needs to be understood in order to improve the efficiency of the food system. In comparison to other stages of the value chain, food loss and waste that occurs at the market so far has not received much consideration. The general purpose of this study was to assess factors of food loss and waste at the market level in the Kenyan Wakulima market, Nairobi County. The 3 objectives of the study were to establish the types of food loss, to investigate the main factors of food loss and to identify interventions in place for reducing food loss and waste. A descriptive survey was used to assess factors contributing to wastage. The sample size was 177 respondents. However, 157 respondents were reached. Stratified sampling technique was used to select the sample size. Questionnaires were used to collect primary data on types of food wastage. Key informants interview were also conducted for the purpose of collecting data. Quantitative data from questionnaire items was analyzed using Statistical Package for Social Sciences (SPSS Version 20) software while qualitative data was analyzed using descriptive statistics of frequencies and percentages. Tables have been used to summarize and illustrate the findings of the study. Library research was also done so as to provide secondary data with regard to existing knowledge. The findings of the study were that the prevalence of types of wastage are rotting, breakage, rat bite and mould in that order. There are various factors contributing to food wastage. , mango and orange were confirmed to have the highest losses through over ripening and crashing, while water melon was noted to have the least wastage through rain contact which revert the ripening process causing rotting. The other factor contributing to food loss and waste are breakages that occur during moving of FFV while being moved to other parts of market and rotting of fruits and vegetables, which is caused by rain. The occurrence of wastages also depends on the season where during the rainy season more wastage is experienced. On the investigation of the available intervention to reduce food loss, there was minimal intervention since respondents reported a need to increase market space, installation of conditioning facilities, frequent garbage collection, improvement of drainage, daily market cleaning and frequent fumigation. The study derived recommendations that participation of traders and all actors would be key towards achieving food wastage reduction. Training of the traders on food wastage and exchange programmes to enable the traders and leaders learn new experiences. The East African Community to work together towards improving fair trade by control of quality and proper packaging.