The Project

Methodologies

OTA analysis training - Kenya

The highly localised occurrence of mould growth on coffee, the relatively low incidence of development of OTA from these fungi, and the cost of appropriate sampling and analysis of green coffee for OTA are the key disadvantages of trying to implement an OTA control programme based on identifying and eliminating contaminated lots of coffee.

There is thus widespread agreement that the focus of any effort to reduce OTA contamination of coffee must be the application of good hygiene practices throughout the coffee chain to avoid the formation of OTA in the first place. The focus of the project has thus been on developing prevention strategies rather than regulation - the application of prevention startegies is still the only available method at the farm level to combat OTA.

The FAO/CFC/ICO project placed emphasis on the following:

Sub-regional Training of Trainers' course - Indonesia

• Application of a risk-based approach centred on the reduction in the risk of OTA contamination in coffee by introducing improved practices throughout the coffee production and processing chain, which can be sustainably applied in all coffee-producing countries, linked to the;
• Development of a Hazard Analysis and Critical Control Points (HACCP)-based model for controlling mould formation. Practices or activities along the chain that may be considered as Critical Control Points have been examined, and working operating limits have been established, through;
• Scientific research and field trials aimed at determining and finalising critical control points in the coffee chain where the problem of OTA contamination of coffee is most likely to be introduced, and in establishing best handling and processing practices to minimise such contamination. Any recommendations made by the project will thus be based on sound statistical and scientific information, and allow the project to be confident about advice being developed;
• Capacity-building emphasising this risk-based approach, and the application of internationally-agreed principles of food hygiene and a HACCP-based approach to food safety, is embodied in the Training of Trainer's (ToT) programme delivered to groups of senior technical personnel in coffee-producing countries. These groups of trainers play a critical role in ensuring that all people involved in the national coffee sector can improve their handling of coffee so as to reduce the risk of OTA contamination;
• Appropriate monitoring and surveillance programmes are, inevitably, part of any sound programme of OTA prevention and reduction. Analytical capacity and capability required to support national programmes for prevention and control of OTA-contamination of coffee have been improved at national level, and within responsible government agencies;
• Sustainability of recommendations for farmers and traders, in the light of the current coffee crisis, is critical. The project puts emphasis on the socio-economic analysis of the coffee chain and low technology equipment, and their viability for use by small-holder farmers under financial pressure. Similarly, the project has examined local post-harvest processing practices in order to ensure that any recommendations for changes in practice can be made with reference to an informed critique of indigenous practices, and thus have value.
  
  However, an important caveat is that low prices for coffee have a significant impact on the ability of farmers to implement recommendations from the project, no matter how low cost they might be.

The application of good practices, and associated prevention strategies, developed under the project will help ensure that producing countries can meet the limits imposed and reduce OTA in coffee sufficiently.