Quality can be defined as the “degree of excellence or superiority.” The term “quality” is a complex perception felt by the consumer in various ways. It is a combination of characteristics, attributes, and properties that give a commodity its value for human consumption.
The perception of quality varies between producers and consumers. Producers are more concerned with commodities that have good appearance and few visual defects, but for them, a good cultivar must rank high in yield, disease and pest resistance, ease of harvest, and shipping/transportation quality.
However, consumers focus on products that have good appearance, firmness, flavor, and nutritive value. Although consumers purchase products based on appearance, their repeat purchases depend on the edible quality of the product.
Read Also: How To Start A Piggery Project
Quality Indices of Crop Products
Quality, defined as the degree of excellence or superiority of fresh fruits and their products, is a combination of attributes, properties, or characteristics that give each commodity value as human food.
The relative importance of each quality component depends on the commodity and its intended use (e.g., fresh or processed), varying between producers, handlers, and consumers.
To producers, a given commodity must have a high yield and good appearance, be easy to harvest, and withstand long-distance shipping to markets. Appearance, firmness, and shelf-life are critical from the standpoint of wholesale and retail marketers.
Consumers assess the quality of fresh fruits based on appearance, including freshness and firmness at the time of initial purchase. Subsequent purchases depend on the satisfaction derived from the flavor (eating quality) of the product.
Consumers also care about the nutritional quality of fresh fruits, which are not only colorful and flavorful components of our diets but also provide a good source of energy, vitamins, minerals, dietary fibers, and many bioactive compounds that enhance human health.
Read Also: Positive and Negative Effects of Drinking Garri
Loss of Quality in Crop Products
Quality is challenging to measure objectively unless it is related to economic value. The quality of produce is assessed in various ways depending on the circumstances deemed important by local traders and consumers. Generally, quality is assessed and products are graded based on appearance, shape, size, etc.
However, biochemical indices (such as sugars, acidity, smell, and flavor) are sometimes important quality parameters, especially for some perishable commodities. Foreign matter content and contaminants are factors that contribute to the loss of quality in grains.
Foreign matter may include insect fragments, grass, rodent hairs and excreta, weed seeds, parts of plants, earth, stones, and glass. Contaminants that cannot be easily removed include soluble excretions of pests, oils, pesticides, pathogenic organisms spread by rodents, and toxins arising from fungal infections. The higher the standard set by the consumer, the greater the potential for quality loss.
1. Nutritional Loss in Crop Products
Nutritional loss, in a sense, is the product of both quantitative and qualitative losses. More specifically, it refers to the loss of nutritional value to the human population, which in turn depends on the nutritional status of the population.
Weight loss in grains during storage is a measure of food loss, but the nutritional loss may be more significant due to selective feeding by pests. Rodents and some insect larvae, for example, Ephestia and Plodia, feed preferentially on the germ of the grain, removing a large percentage of protein and vitamins.
Weevils feed mainly on the endosperm and reduce carbohydrate content. Many pests consume the bran of cereals, reducing the vitamin content. Liposcelis spp (Psocidae) selectively feed on the germ and bran of rice (Pike, 1994).
High moisture content and the associated growth of microorganisms also lead to changes in the vitamin content of grain. Bruchids feed on the cotyledons of pulses (Haines, 1991), and protein loss due to such infestations may be severe, with up to 25% of the dry bean matter being crude protein.
2. Loss of Seed Viability in Crops
Loss of seed viability refers to the decrease in seed germination, which is crucial because of its impact on future food supplies. Extra care is often taken when storing seed grain due to its higher potential value. Loss of viability may result from changes in temperature, moisture content, excessive respiration, light, insect infestation, and the methods used to control infestations.
Insects that selectively attack the germ cause more significant loss in germination than others. Seed loss can be determined through standard germination tests (ISTA, 1966).
3. Commercial Losses in Crop Products
Commercial losses can occur directly due to any of the previously mentioned factors or indirectly as a result of preventive or remedial actions, including the costs of necessary equipment. Commercial losses may be expressed in terms of monetary loss, loss of goodwill, or loss due to legal action. These losses can affect inter-country trade.
For example, after an outbreak of the destructive maize pest Prostephanus truncatus in Tanzania, Malawi and Somalia refused to accept Tanzanian maize due to the risk of spreading the insect (Tyler et al., 1990).
All of these losses can be minimized. In most cases, knowledge and experience are key factors, and improvements may be rapid. However, when attitudes or beliefs are involved, such as consumer preference, progress may be slower.
Do you have any questions, suggestions, or contributions? If so, please feel free to use the comment box below to share your thoughts. We also encourage you to kindly share this information with others who might benefit from it. Since we can’t reach everyone at once, we truly appreciate your help in spreading the word. Thank you so much for your support and for sharing!
Frequently Asked Questions
We will update this section soon.