NEWSLETTER

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Cheers to Health, Happiness &Prosperity in 2022
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Issue - 27
Year End Edition - 2021

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2Year End Edition - 2021

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERBORDER CROSSING for SME

Adoptability to the
New Normal Situation

09

SLFPA AGM 2020

Ways to Expand Processed Food...
Key Note Speech - SLFPA AGM

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18

Minimizing foodborne illnesses
through Food Safety Management..

GOOD FOOD HANDLER

28

10Multi-residue Pesticide Analysis
for Export Agricultural Products...

Export of Fresh Fruits &Vegetables from Sri Lanka

24

06

27

Budget Proposal - 2021

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERCONTENT

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Year End Edition - 2021

3

PRESIDENT’SMESSAGE

We members of Food Processors Association are reminded more than ever about the struggle tosurvive and secure our community during the Corona virus outbreak. We strongly admit that it is ourutmost responsibility to maintain the continuous food distribution in the country.
SLFPA believes that the Food Supply Chain is an essential service that must continue to operate during
periods of lockdown, emergency, curfew and other containment measures. The Food Supply Chainsare a complex web of interactions involving Farmers, Agricultural Inputs, Processing Plants, Shipping,
Retailers and many more. Every effort must be made to prevent shortages and maintain the foodsupply chains efficiently.
Our Food Supply Chain was badly interrupted during last few months due to various factors such as banof inorganic fertilizer and Agro-chemicals, ban on importation of some of the process inputs, shipping
delays and high shipping cost, limited availability of foreign currency, which limits importation of
inputs for manufacturing. Continuous weather also affects the agricultural production.
In many forums SLFPA has raised the voiced regarding the problems that our members were facing
including the decision of fertilizer and Agro- chemical ban. I am really happy that government has
positively reacted to the public voice and lifted the said ban. This would certainly help to streamline
continuity of the food supply chain.
All physical events being cancelled and rescheduled virtual events which have cropped up in large
numbers. SLFPA also had to face for the same and first time in its history we had to conduct our 24th
“Annual General Meeting” virtually and Mr. Delano Dias was formally elected as the 12th Presidentof SLFPA for the year 2022/23. He has been serving for the food industry more than 30 years andcurrently holds the position of Managing Director of Millers Ltd. Mr. Delano holds a bachelor’s
degree in Business Administration (BBA) and is the current chairman of the import section of Ceylon
Chamber of Commerce. I wish him and his team all the best for coming years.
Finally let me wish you a Merry Christmas and Happy New Year 2022.. May SLFPA prosper in theyears to come!
Nishan Perera
Editorial Committee

Aruna
Senanayake
4Year End Edition - 2021

Cyril
Wickramaratne

SandyaFernando

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERBORDER CROSSINGforSME
In the recent budget speech, the Ministry of
Finance stressed the need of developing the SME
sector being the primary driving wheel towards
economic development. Small and Medium
Enterprises (SMEs) being a stakeholder playing amajor role in the current economy, is an accountfor creating a local cash flow that enhances the
local economic development while creating
sustainable supply chains that benefit the SME as
well as Cooperate producers while creating job
opportunities and entrepreneurship among thevillage level youth & women.
Most identified constraints for SME development
at the regional level are meeting a high level of
MOQs in purchasing appropriate packaging
and poor accessibility to obtain required funds
from the Banks, mainly due to collateral needs
by the Bank. These obstacles are faced by SMEs
in growing their enterprises to compete in theemerging markets locally and internationally
Although it is always a high priority by every
government to enhance the growth of SMEs,
still in the operational process there is no
significant visible growth rate. In addressing the
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

unemployment, SME development is a key factor,
especially at grass root level as most of the formal
and informal job opportunities are being createdby SMEs.
Hence Private/Public Partnership would be themost appropriate intervention in addressingthese key issues along with a properly designed
strategic plan with the participation of SMEs
as an important stakeholder in the value chain
and possible policy changing to enhance theway forward path towards developing SMEs toachieve Local Economic Development.

Mr. Sunil Rodrigo

Dairy Technologist/Industrial Engineer
Chairman-LILI Chees (Pvt) Ltd
Year End Edition - 2021

5

Adoptability to the
New Normal Situation
The economic and social disruption caused by
COVID-19 is expected to be far worse thanthat of the 2008-09, Global Financial Crisis andperhaps might even beat the Great Depression of
the 1930s. The economic impact of COVID-19
will be a function of the magnitude and speed atwhich it continues to spread and the duration
over which it lasts. Containment is the current
strategy, globally integrated supply chain models
completely disrupted; the pandemic will havelong lasting impact globally, on all fronts – social,political, technical, industrial and economic.
The food processing sector plays a vital role in
the economic development as it connects andsynergizes two most important columns of oureconomy: industry and agriculture. The Covid-19
outbreak has transformed the way organizations
work and respond, and instigated an adoption of
new practices in a matter of days to respond to thecrisis situation “The New Normal”.
The shortage of workers, primarily in perishable
food produce, means that wastage will increase if the
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Year End Edition - 2021

products are not processed in time. The restrictions
in movement of labour over the crisis, amid job
losses, may lead to loss in seasonal crops and thismay impact the supply chain of products like juices
and pulp. The decline in the production of ready-tocook food due to consumers rising preference forfresh foods will have a huge impact on small foodretail shops. There has been a reduction in the bulk
demand due to closure of institutional buyers like
hotels and restaurants, and restriction on exports.
The logistics disruptions due to the lockdown
have hampered the supply of products fromprocessors to consumers. The non-availability ofworkers has become a major issue at the different
stages of value chain. The larger players, with
automated technologies for processing, havewitnessed decreased demand from the domestic
and international market. Agriculture and allied
activities sectors have been partially affected dueto the COVID-19 pandemic, but agriculturalchemicals and fertilizers, which are importdependent, may see supply disruptions. Preventive
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERmeasures are the need of the hour to curb the spreadof COVID-19 to rural population and mitigate thedamage caused to the economy.
The entrepreneurial spirit truly came through - withmany small, medium and big industries finding theirown way to pivot and carve a niche. Whereas travel,
tourism, hospitality and related sectors took a direct
hit from the chaos that was unleashed globally.
The food industry is an interconnected system. It
comprises not only food retailers/wholesalers andproduct suppliers but also packaging companies,
service providers, and others. As with any complex
system, communication and feedback loops are
essential to finding better outcomes for the industry.
The coronavirus market impact on the food industry
has affected how businesses get their products,
the very nature of their daily business operations,and consumer behavior. These are just a few of therecent trends in the food industry,
The shutting down of physical stores- Whether it
was by mandate or out of concern, many in thefood industry made the decision to completely
close down their retail stores or shift to a delivery/
pick-up model. Some restaurants got creative by
selling grocery items and at-home meal kits, while
food and beverage wholesalers that normally reliedon restaurants began selling direct to consumers.
Increase in demand for packaged foods andbeverages -Especially as the COVID-19 crisis
peaked, people sheltered at home and made it apriority to stock up on non-perishable and frozen
foods. As such, home cooking increased, andcertain items became hard to find.
Supply chain disruptions -One of the reasons forsome food shortages had to do with the fact thatsome items are sourced from overseas suppliers.
Restaurants and grocery stores had a challenge tolocate local suppliers, while manufacturers ramped
up the production of certain items to keep supply
chains moving.
Shift in consumer behavior- Consumers became
hyper-aware of cleanliness and began worrying
about who was handling their food. As such,anything packaged became more desirable thanfresh ingredients, contactless delivery more in
demand than having to go into a store. It is more
important than ever for businesses to do all they
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

can to anticipate and prepare for future trends inthe food industry. Promoting safe practices andcleanliness, as well as evolving with food market
trends. Potential industry changes include: Cashlessand contactless payment and services - Expect tosee more e-receipts, tap and go and mobile payment
technology, digital menu boards and disposable
paper menus.
New and improved safety measures -Plexiglass
barriers at checkout counters and partitions between
seating areas. Retail stores are limiting the numberof shoppers who can be inside at a given time,and spacing decals are keeping people separated
while waiting in a queue. Employers are using
temperature checks or even implementing infrared
body temperature scans to detect fevers. Eateries are
removing seating to comply with limited capacity
restrictions. Hand sanitizing stations, masks, andgloves are becoming ubiquitous. Businesses that
didn’t have off-site services are shifting to offerdelivery, catering, or pick up in order to make up
for the fact that they cannot serve their full capacity
on-site. This could also mean the need for menuchanges to reflect easier packaging.
Demand for local food-Consumers more concerned
about where their food is coming from, knowingthat menus are relying on locally grown and sourced
ingredients can make them feel more comfortable.
COVID-19 has drastically changed the foodindustry, and only time will tell how far into the
future these changes will reverberate. Consumers
still desire food services, but in the safest way
possible. Its best to keep up to new trends in thefood industry, follow health directives from local
government, and take cues from your customers on
the best ways to show that you’re doing all you canto ensure their safety.

Ms. Nirushika De Silva

Counseling Psychologist & Entrepreneur (John’s)Year End Edition - 2021

7

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Year End Edition - 2021

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The Sri Lanka Food Processors Association recently held its 24th Annual General Meeting as a
Virtual meeting on 22nd September 2021. In his address Mr. Delano Dias, the newly elected President
Welcomed the new executive committee while thanking & appreciating the work done by the previous
committee.
Founded in 1997 as an advocacy group the Sri Lanka Food Processors Association currently consistsof over 130 member companies, which include large and multi-national, as well as small and medium
enterprises (SMEs) committed to the development of the country’s processed food and beverages
industry.

Newly elected Committee for the year 2022/2023:
President
President Elect
Imm.Past President
Ist Vice President
2nd Vice President
3rd Vice President
Hon.Secretary
Hon.Treasuere
Assit. Secretary
Asst.Treasurer
Committee Member
Committee Member
Committee Member
Committee Member
Committee Member
Committee Member
Committee Member
Committee Membsr
Committee Member
Committee Member

Mr. Delano Dias
Mr. Thusith Wijesinghe
Mr. Nishan Perera
Mr. Damitha Perera
Mr. Aruna Senanayake
Mr. Nadisha Guruge
Mr. Lasantha Ratnayaka
Mr. Amila Weerasinghe
Mr. Hemantha Balasuriya
Mr. Sanjeewa de Silva
Mr. Dylan Gonawela
Mr. Nuwan Rodrigo
Mr. Ruwan Kumara
Mr. Roshan Ranawake
Mr. Kolitha Amarasinghe
Mr. Niroshan Dalpethadu
Mr. Jayanga Perera
Mr. Sheran De Alwis
Mr. Vasantha Chandrapala
Mr. Sameera Jayathilake

Cargills Quality Foods Ltd.
Trans Continental Packaging & Commodities (Pvt) Ltd.
CMC Engineering Export GmbH
Forbes &Walker Commodity Brokers (Pvt) Ltd.
CW Mackie PLC
Meadlee Packaging Co. (Pvt) Ltd.
Kalani Valley Canneries Ltd
Nestle Lanka PLC
Coca Cola Beverages Sri Lanka Ltd.
Unilever Sri Lanka Ltd.
Virgin Oil International (Pvt) Ltd.
Rohan Rodrigo Refrigeration & Air-conditioning (Pvt) Ltd.
Ceylon Cold Stores PLC
Control Union Inspections (Pvt) Ltd.
SGS Lanka (Pvt) Ltd.
C.D De Fonseka & Sons
Ceylon Biscuits Limited
MA’S Tropical Food Processing (Pvt) Ltd.
Visvaka Marketing (Pvt) Ltd.
Westmann Engineering Co. (Pvt) Ltd.

By Invitation
Committee Member Mr.Rasika Seneviratne
Committee Member Mr.Deepal De Alwis
Committee Member Mr.Dineth Alahakoon

Connell Brothers Company Lanka (Pvt) Ltd (Non Voting)
Neochem International (Pvt) Ltd. (Non Voting)
Country Style Food (Pvt) Ltd.
(Non Voting)

The Keynote speaker at the event was Sri Lanka’s Ambassador in Belgium and the Representative ofEuropean Union HE Ms. Grace Asirwadam.
The Meeting concluded after the vote of thanks by the Hony. Secretary Mr. Aruna Senanayake.

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Year End Edition - 2021

9

Ways to Expand Processed Food
Export to EU

Her Excellency Ms.Grace Asirwatham Sri Lanka’s Representative in the EU and ourAmbassador in Belgium with her 33 years of Foreign Service experience mainly in theEuropean countries and the UN made the Keynote speech at the last AGM of SLFPA.
In her speech she highlighted the Non Tariff barriers that a Sri Lankan exporter ofProcessed Food to EU will have to be familiar with to be a successful supplier to theEuropean Union.
Changes have been clearly noted in the consumer’s
food preferences and eating behaviors acrossEurope in the post -pandemic period. While there
are pandemic influenced changes, the regularconsumer expectations, healthy food and organic
preferences, food growing and production
methods and practices, use of approved foodadditives and preservatives etc., will be central
to understand the EU food market. Consumer
expectations may change, yet the importanceof food and processed food will never diminish
anywhere in the world.
I have been asked to speak on the subject of “Waysto expand processed food exports to the EU”. As
you are aware, in the European Union (EU), theEuropean Commission which is responsible fortrade including trade related policies, standards
and Regulations, ensures that Europe’s foodsupply is the safest in the world and that the same
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Year End Edition - 2021

standards of food safety apply to all products
regardless of their origin.
Sri Lanka’s export items to the EU in the food &beverage sector are tea, coconut-based products,
spices, food preparations, dried foods, vegetables,
fish and fish products, miscellaneous edible
preparations, sugar confectionery, beverages
and many other products. Sri Lanka exports
around US$ 2 billion worth of processed foodto the world of which around US$ 305 million isexported to the EU market.
Most of our food and processed food items are
given zero duty under GSP Plus.
i. Tea is the major item in our exports ofprocessed food to the EU in terms of value. Sri
Lanka is famous for its black tea and it is still oneof the largest exporters of Black tea to the EU tothe value of Euro 98.8 million in 2020. However,Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERthere is a growing trend of wellness around theworld which is creating a higher demand forgreen and herbal teas. Exporters should also
explore the market for value added teas and nichemarket teas, such as fermented tea beverages, tea
syrups, flower tea and flavoured tea drinks.
ii. The second largest processed food item to the
EU is Coconut Products. Desiccated coconut,
coconut oil, dried coconut, canned coconut
milk, coconut milk powder, and other coconutbased products are used in the European bakery
and confectionary sector or as condiments fordifferent cuisines.
There is also a potential for growth in certain
coconut products that are not traditionally
popular in the EU market, due to the growing
demand for non-dairy milk varieties as healthieralternatives to traditional milk and change ofeating preferences such as vegan and plant-based
food. Therefore, we believe that coconut productsin particular will most likely to be surging in
demand, due to increasing popularity of plantbased lifestyles.
The Consumer demand for clean label foodproducts has become a trend to stay, therefore
the exporters of natural additives should takeadvantage of this and focus on natural products
such as Coconut sugar as a natural sweetener.
Moreover, the rising consumer demand fororganic and vegan products is also generating
demand for coconut sugar in the European
market.
Sri Lanka can open more opportunities by
replacing sugar with alternative products suchas sweeteners including natural syrups, coconut
syrup, kithul syrup etc. If product formulation
requires the use of crystallized sugars, then whitesugar can be replaced with coconut sugar orwhole cane sugar.
Further the European consumers’ concerns
about excessive sugar levels in processed food are
negatively affecting the fruit juice, jams and dried
fruit industries.
iii. Spices are the next largest item under theprocessed food exports to the EU, with cinnamon
taking up the majority of total spice exports. Sri
Lanka has long established itself as a leading
cinnamon exporter globally. There continues
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

to be a growing demand for Ceylon cinnamon
in the EU, as it is highly popular in beverages,
condiments and desserts.
The Export Development Board (EDB) is
working on getting Geographical Indication(G.I.) registration for Ceylon Cinnamon in
the EU which will solidify its popularity. The
GI recognition enables consumers to trust anddistinguish quality products while also helping
producers to market their products better.
Sri Lanka should also get GI recognition for
Ceylon Tea. Other popular spice products thatare exported to the EU include pepper, cloves,cardamom, nutmeg and mace.
iv. The export of fish products from Sri Lanka
to the EU, was Euro 94.6 million in 2020 which
is an increase from 88 million in 2019. The mostcommon fish exports from Sri Lanka to the EU
are fish fillets and other fish meat, whether or not
minced, fresh, chilled or frozen etc.
Common Sri Lankan processed fish products
include canned fish, dried sprats, dried mora
(baby shark), fried dry fish and bottled fish.
Consumers who seek healthy options believe thatfish is a very valuable protein source comparedto other animal products. You are aware thatduring the pandemic demand for food items that
contained Vitamin D was surging due to its rolein immunity. As growing health & wellness trends
prefer leaner proteins like in fish, there will be a
growing demand for fish products to continue inthe future as well.
Despite the minimal setbacks from the pandemic,
there is growing potential for Sri Lankan foodexports.
We need to diversify the processed food exports
and expand our markets in all EU countries.
Further Sri Lanka should also increase the volumeof the exports. Sri Lanka should also conduct
product promotional activities in selected
EU countries, participate in trade expos bothcommon and specific, trade fairs and engage inbrand and product promotions. While doing so
we need to fulfil the EU conditions for exportingfood items to the EU region, under several EU
regulations.
Year End Edition - 2021

11

1. Firstly, we need to understand mostimportantly the EU food safety system. Apartfrom customs procedures, almost all mandatory
requirements related to exporting processed foodare related to food safety. The European Food
Safety Authority (EFSA) is responsible for thedevelopment of specific food safety legislationand the creation of a framework for official foodcontrols.
The EU has strict import rules in respect to foodand feed hygiene, consumer safety and animal
health status aiming at assuring that all imports
fulfil the same high standards as products fromthe EU itself.
Therefore, mandatory import requirements
for food products include everything ranging
from the approval of additives to the banningof harmful contaminants. Information labels onfood packaging are also strongly controlled.
2. Pesticide residues or excessive levels ofpreservatives are banned. The European Union
has set maximum residue levels (MRLs) for
pesticides in food products. The European Union
regularly publishes a list of approved pesticides
that are authorized for use in the European
Union. This list is frequently updated and there isa general tendency to lower pesticide limits.
If your product contains residues of prohibited
pesticides or higher amounts of pesticide
residues than allowed, it can be withdrawn
from the European market. The general public
is very concerned about pesticide residues.
Both government organizations and nongovernmental organizations frequently conduct
sample tests.
Therefore, Exporters must ensure that theirprocessed food do not contain pesticides or
heavy metals above the levels set by the EU. Noncompliance will result in products not being
allowed to enter the European market or being
withdrawn.
It should also be clearly noticeable in the labelling
if a food contains allergens.
Cans and other materials used for packaging
must be corrosion-resistant and free fromcontaminants.
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Year End Edition - 2021

In case of repeated non-compliance of rules on
specific products from particular countries,
stricter conditions may apply. These stricter
conditions in practice imply stricter and tougher
entry requirements such as requirement of
obligatory laboratory certificates,
frequent
identity and physical checks for the food and feedof non-animal origin from those third countries
for a defined number of imported containers ortrucks.
3. Food additives are strictly regulated by theEuropean Union. This is to ensure the safety of
consumers who consume foods containing foodadditives. In recent years, there has been growing
demand for additive-free foods, a trend that is
expected to continue. Food extracts with coloring
properties are not classified as food additives by
European legislation; therefore they are suitablefor use in additive-free foods. The EU is removing
ingredients that are considered as artificial andunhealthy.
The European customs authorities do not allow
food products into the European market if they
contain unauthorized additives, or flavoring or
substances not allowed in the EU.
4. European buyers regularly demand extra
certification proving the added safety and quality
in consumer products. European buyers demandcertification of a food safety management system
based on the European Union’s Hazard Analysis
Critical Control Points (HACCP) system outlined
in EU Regulation on hygiene of food stuffs.
To trade with European buyers, Sri Lanka
exporters should meet their demands for extra
certification as that will give you an advantage
in terms of successfully establishing yourself
on the European market. Furthermore, it could
be the basis for developing long-lasting trading
relationships with buyers.
5. European buyers of processed food items,
expect the exporters to provide them withwell-structured and organized product andcompany documentation. Further, they expect
documentation such as Safety Data sheets,
technical data sheets and Certification of analysis.
These documents give you an added advantage
of gaining the confidence of the buyers and themarket.
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER6. The EU’s Classification, Labelling andPackaging (CLP) Regulation identifies hazardous
chemicals and informs users about their hazards
through standard symbols and phrases. For
Sri Lankan processed food products to enter
the European market, the EU legally requires
exporters to meet its CLP Regulation. Noncompliance will result in products not being
allowed to enter the European market.
As an exporter, you must determine whether
your products are not hazardous. Check theEuropean Chemicals Agency (ECHA) databaseto determine if your ingredient is hazardous.
If your natural ingredient is hazardous, use theappropriate special packaging and corresponding
warning labels as guided by the ECHA.
7. There is growing consumer demand for ethicalproducts and certified organic products in theEuropean market, and this trend is expected tocontinue. Quality and contamination are two big
issues for European buyers. As a result, European
buyers are increasingly demanding certified
organic food ingredients in order to meet growing
consumer demand, but also because they are asign of good quality. As such, you should consider
acquiring organic certification.
8. Consumers are increasingly watching what
they eat, trying to reduce fat, sodium and sugar
intakes. As consumers want to be better informed
about food, they want to see health and nutrition
facts on the packaging of products they purchase.
The fruits and vegetable industry in Europe isfollowing this trend by launching innovative
products and informing consumers about foodcharacteristics on product labels.
Providing information on sourcing andingredients through new digital packaging
printing methods. One example is the growing
use of QR codes in the foodservice industry,helping consumers make purchases according
to their lifestyle. Some of these codes link tocompany site, where consumers can obtain more
information on laboratory tests and ingredientorigin, for example.
9. The Rapid Alert System for Food and Feed,which is called RASFF, is the system to handle
information related to imports with risks topublic health.
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Under RASFF system information will be sharedefficiently amongst the EU member states andpartners (EU Member State national food safety
authorities, Commission, EFSA, ESA, Norway,
Liechtenstein, Iceland and Switzerland) anda round-the-clock service will be provided toensure that urgent notifications are sent, received
and responded to collectively and efficiently.
Apart from border controls, official food controls
include regular inspections that can be carriedout at all stages from import to retail sales. In
case of non-compliance with the European foodlegislation, individual cases are reported throughthe Rapid Alert System for Food and Feeds(RASFF), which is freely accessible to the generalpublic.
Vital information exchanged through RASFF
can lead to products being recalled from themarket. Repeated non-compliance with theEuropean food legislation leads to stricter importconditions or even suspension of imports fromrepeated offender country.
Those stricter conditions usually include a
health certificate and an analytical test reportfor a certain percentage of the shipments from
specified countries. Products from countries thathave shown repeated non-compliance are put on
a list included in the Regulation on the increased
level of official controls on imports.
10. Similarly, there is a European Union
Notification System for Plant Health Interceptions– which is called EUROPHYT.
The European Union inspects food products
to protect citizens, animals and plants from
diseases and pests. EUROPHYT provides anessential support for the implementation of
preventive measures by ensuring that the dataon risks to plant health from trade in plants andplant products is up-to-date and accurate. The
EU is trying to minimize the risk of new pests
and diseases causing environmental damage,destruction of native plant species, substantial
economic losses in agricultural production andleading to an increase in the use of pesticides.
A common way of protection is inspection offood and the issuing of a phytosanitary certificate
before export. Phytosanitary certificates areYear End Edition - 202113

issued for plants or plant products which can be
reproduced within Europe after imports, such as
bulbs, tubers or food containing seeds.
Sri Lanka has also received RASSF and
EUROPHYT Alert Notifications due to several
reasons mainly due to presence of Aflatoxins,
non- compliance of the EU quality standards,
labelling requirements, packaging, approval
procedures, certifications, etc.
Increase in the number of Notifications may
result in tightening safeguard measures thatwould invoke the applicable implementing rulesthat could negatively impact on Sri Lanka’s foodproducts Exports to the EU.
In conclusion, I would like to share with you theongoing Green trend and policies being adopted
in the EU which would have an impact on thefood imports to the EU.

Under the Green Deal policy, a FARM TO FORK
approach is being adopted. This means that all
food must be traceable throughout the entire
supply chain, and that includes exporters fromdeveloping countries. The Farm to Fork Strategy
will mobilize the food industry to increase
the availability and affordability of healthy,
sustainable food options. The goal is to reduce
the overall environmental footprint of the foodsystem and make the adoption of healthy dietseasier.
The European Commission is also taking action
to expand and promote sustainable production
methods and circular business models in foodprocessing and retail, including specifically for
Small and Medium-sized Enterprises (SMEs).

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Sustainability has become one of the mostimportant topics on the official European agenda.
The European Union implemented a set of policies
called the European Green Deal, with the aim ofmaking the European economy more sustainable
and climate neutral by 2050. Policies also include
specific measures which may impact supply fromdeveloping countries. They also include a 50%
reduction of the use of more hazardous pesticides
and increasing the share of EU agricultural land
used for organic farming to 25% by 2030.

14Year End Edition - 2021

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERMulti-residue Pesticide Analysis for
Export Agricultural Products
in Sri Lanka

Agricultural exports are a key source of revenue forthe emerging Sri Lankan economy, and the exportof tea amounts to a lion’s share (approximately
17%) of that revenue. Ceylon tea, a revered brandreverberating among the tea aficionados andwithin the general world population alike, has set
benchmarks for its taste and aroma. Being one of
the largest tea producers in the world and also thethird largest orthodox tea exporter, export revenue
from this commodity has always been a pillar of
support to the Sri Lankan economy which amounts
to approximately 230 billion rupees as per recent
statistics.
Export of spices, primarily cinnamon, also
contribute at a close second to the revenue raised
from exporting agricultural products, and fresh
vegetables and fruits still hold a minute share in
the sphere of export revenue. However, the driveof the government is to dramatically increase theproduction of agricultural products within thenext few years, and it is pragmatic to think that any
surplus would be exported.

Effects of Pesticides on Agricultural
Products In the past, the application processof chemical pesticides and herbicides was
uncontrolled in Sri Lanka.
Exposure to these persistent chemical
contaminants may have debilitating effects on
health including acute poisoning, carcinogenicity,and teratogenicity (defects in reproduction).
However, due to prevalent health concerns, suchas bioaccumulation through prolonged exposure,
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

a lot of regulations have been brought forth totackle the unsafe use of pesticides on agricultural
products.
That said, the use of strong and sometimes
unregulated pesticides and herbicides has led theconsumers to ponder whether or not the agricultural
produce they consume are contaminated withharmful pesticide residues.

International Regulations on Pesticides andthe Effects on Exports
During the last two decades, there has been aworldwide increase in awareness of nutrition
and food safety. Foreign governments have
imposed strict regulations on chemicals allowedon agricultural items, and among them some ofthe stringent have been on persistent chemical
pesticide residues. Therefore, maximum residue
limits (MRLs) for pesticide residues have been
introduced. For products such as tea the MRL
values are 0.05 ppm (parts-per-million) in theEuropean Union.
As a result of international regulatory action, theSri Lankan agricultural export community has
been significantly impacted. For instance, a few
years back, the Japanese government had issued atemporary ban on importation of Ceylon Tea. Thiswas caused by the presence of MCPA (a chemical
pesticide residue) on levels above the thresholdof their MRLs. Recently the Saudi Arabian
Government has also made it mandatory to test
23 pesticides in green tea. Japan and Saudi Arabia
are two of the largest importers of Ceylon Tea,and their restrictions have a punitive effect on tea
producers and other affiliated industries like theYear End Edition - 2021

15

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Importance of Exports in an Emerging
Economypackaging industry. The financial impact of theseregulations may reach a billion rupees.

Testing for Pesticide Residues
Detection of pesticide residues requires investments
in highly sensitive and sophisticated analytical
instruments, technical know-how and experiencedlaboratory analysts. Earlier it was a standardpractice to subcontract tea samples to othercountries for accredited testing. This practice wascost prohibitive for many small and medium scaletea industries. Within Sri Lanka, lack of laboratory
infrastructure and the technical knowledge forpesticide residues testing have created further
supply chain delays, especially under the current
pandemic situation.

SGS Lanka Services for Tea and Other
Agricultural Products
SGS is the world’s leading inspection, verification,
testing and certification company. SGS isrecognized as the global benchmark for quality
and integrity. With more than 89,000 employees,
SGS operates a network of over 2,600 offices andlaboratories around the world.
SGS Lanka (subsidiary of SGS Group) has a longstanding connection with testing agricultural
products in Sri Lanka. Catering mostly to export
clients we have contributed to various organizationsin the agricultural sector, including 20 plus years of
association with the Sri Lanka Tea Board.
As we expand our capabilities to cater to the export
sector, we identified the urgency in accredited
testing for pesticide residues in Sri Lanka. As aresult, we have custom built a separate pesticide
residues laboratory taking into care the rigors inmaintaining a sterile environment needed forpesticide analysis, and provide testing for a fractionof the cost of an overseas subcontracted test. Our
state-of-the-art lab is equipped with the Thermo
Scientific Liquid Chromatography Tandem Mass
Spectrometry (LC-MS/MS) which is the main
workhorse of this endeavour.
LC-MS/MS is an essential instrument for thetesting of pesticide residues, toxic substances,
pharmaceutical products, vitamins, and otherpersistent chemical contaminants.
Due to the tandem mass spectrometry, it has
the sensitivity and the accuracy to reproduce
qualitative and quantitative analysis of residues
up to very low concentration ranges such as ppb(parts-per-billion) and ppt (parts-per-trillion).
The instrument is optimised for multi-residue
analysis and the time taken for analysis iscomparatively less with a high degree of accuracy
as compared to other analytical instruments such
as GC-MS and HPLC. The instrument has thecapability to test up to 170 samples at once, thereby
increasing the efficiency. Our team comprises ofexpert analysts with extensive training overseas.

First Lab in Sri Lanka to be accredited to test
> 300 pesticides
At present, we take pride in ascertaining theposition of being the first and only laboratory
in Sri Lanka with accreditation for the analysis
of more 300 pesticide residues by the Sri Lanka
Accreditation Board (SLAB).
The instrument has been optimised to detect
minute concentrations of pesticide residues wellwithin the MRLs stipulated by different countries.
Apart from tea, the accreditation also covers othercommodities such as spices, fruits, vegetables

LC-MS/MS Instrument at SGS Lanka Pesticide Residue Laboratory
16

Year End Edition - 2021

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERSGS Lanka remains committed to monitoring thequality and safety of your export products throughour services (sampling, inspection, testing, andfood safety systems certification), and winning
the Silver award at the 28th Annual NCE Export
Awards in recognition of service providers toexporters sector (large category) stands as atestament to this. We stand ready to support ourcustomers in facing the challenges arising from thechanging global trends.
Promod Jayasinghe

P.D. Rohan Jeewantha Country Manager
T +94 112984285 M +94 76 6269964
Email: rohan.jeewantha@cotecna.com

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CONTACT

Health & Nutrition Customer Relationship Officer
SGS Lanka (Pvt) Ltd For more information

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LANKA

Food Safety Certification

etc. Research and development processes are also
underway to enhance the capabilities of the LCMS/MS for analysing vitamins, including watersoluble vitamins B1, B2, B3, B5, B6, B9, B12 & C,
and fat-soluble vitamins A, D, E & K.

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Year End Edition - 2021

17

Export of Fresh Fruits &Vegetables from Sri Lanka
Processes, Constraints and Recommendations
Dr Sujeewa Gunaratne is a Food Technologist withhands on experience in the industry processing
fresh fruits and vegetables for export from Sri
Lanka and, has supported the industry to introduce
innovative sorting and packing techniques.
The objective of this article is to review one of
the most valuable export businesses of Sri Lanka,
the fresh fruits and vegetables, the accepted
processes, constrains faced by entrepreneurs, andsome recommendations.
About the industry
The organized fresh fruit and vegetable export
trade of Sri Lanka is more than 40 years old
to my understanding. There is only a limited
number of players in this business, perhaps dueto the need to develop a high level of expertise toengage in the industry and also due to constraints
faced in working with perishable goods. To
give a perspective to the overall industry, I
have evaluated the statistics on fresh fruits andvegetable exports from Sri Lanka, and, foundcertain lack of agreement of statistics provided
by different parties. Hence, I would refrain fromdiscussing the export statistics, but would like topoint out that fresh fruits and vegetables export
appears to have overcome the challenges of recent
years and, moved forward.
Export Markets
Sri Lanka exports fresh fruits and vegetables tosome key markets. Some of them are Maldives,
United Arab Emirates, other middle east countries,
Europe, India, and Pakistan. Approximately 60%of the exports reach Maldives and the Middle
East, for obvious reasons that these countries
have a fair percentage of Sri Lankans as residents,
and additionally employees who are Asians andtherefore would demand Sri Lanka’s fruits andvegetables.
18

Year End Edition - 2021

How are export of fresh fruit and vegetables
regulated?
According to the International Plant Protection
Convention (IPPC), Sri Lanka is expected tofacilitate Phytosanitary Certificates for plants,
and plant products exported from Sri Lanka.
Inspection and certification facilities are available
at National Plant Quarantine Services (NPQS)
units located at Katunayake International Airport
and Colombo Port. The certificates for shipmentsof fresh fruits and vegetables are issued only if
the export material meet the requirements of the
NPQS. In order to meet the export requirements,
it is highly recommended that the supplies offruits and vegetables are sourced only fromregistered trusted suppliers who have been madeaware of importer’s quality specifications.
Packaging
Packaging for the export of fruits and vegetables
need to be specially designed and manufactured
in discussion with industry. Sri Lanka is fortunate
to have a developed food packaging industry, andthey cater to the special packaging needed in
the export of fresh fruits and vegetables as well.
Packaging that has been used for other purposes,
such as packing of other food, clothing, live
plants, chemicals and fuels must not be used for
packing of fresh fruit and vegetables for export.
Therefore, an entrepreneur in this field must
consider the importance of packaging in thisindustry.

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTERShipping
The method of shipping of fresh fruits andvegetables can vary. A relatively small shipment(apprx 10 MT) of fruits and vegetables exported
to a tourism destination in Maldives or a mega
market in Middle East can be shifted by air freight.
However, less perishable fruits and vegetables
which may withstand a sea journey are preferably
sent in sea freight when a single item exceeds
apprx 20 MT. Freight Containers equippedwith temperature and humidity control must
be available for such purposes, and individuals
with expertise in shipping need to be available tosupport smooth passage of goods.
As a review of all fresh fruits and vegetables itself
would not be possible through an article of thisnature, it is expected to focus on common export
fruits and vegetables and share some thoughts
and guidance on how to manage the challenges.
Pineapples
Sri Lanka’s pineapples are considered one of
the tastiest table desserts. Sri Lanka grows
and exports two varieties, Mauritius and Kew.
Mauritius is grown in Gampaha, and Kurunegala
areas while some farmers have been successful
in growing Kew in Badulla area. Most of the
tourism destinations and mega markets order
the Mauritius variety. Importers instruct theirown quality requirements, but most common
requirements are that the fruits need to be atleast 1.3 kg in weight, dark green in colour,
free of pests, damage and diseases. Most often
pineapples are packed crown downwards in fiveply corrugated cartons. Sometimes there could
be orders requesting horizontal packing as well.
Pineapples need to be sourced from registeredsuppliers who have been detailed on buyer
requirements. If the air cargo leaves a facility
in late evening, the fruits need to reach packing
facility during the morning half of the day toallow time for sorting and packing process. A
facility might need to pack about 10-15 MT of
pineapples a day, and reasonable time needs
to be allocated for this operation. During thesorting and packing operation the fruits need tobe maintained approx. at 22- 24 oC. Exposure
to higher temperatures may set off the ripening
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

process. All visible dirt and dust, mealy bugs,
weeds, and other plant strands, must be carefully
removed. A few magnifying glasses may benecessary to inspect for mealy bugs within thecrown and in the crevices of the fruit surface.
Packaging specially designed for pineapples
must be used, either to pack about 6 fruits
crown downwards, or ‘flat packing’ as per
buyer instructions. The cartons must have ventholes (to facilitate air passage). Fruits must be
separated using corrugated dividers. Packing thecrown downwards would provide a cushioning
effect to the fruit. It is an accepted practice toapply Billet Carbendazim solution to the endof the fruit stem, as an anti-fungal treatment,
but this needs to be done in agreement with thebuyers. A destructive test must be carried out on
several fruits from each supplier, to inspect any
internal spoilages and diseases. Both the export
processors and their suppliers must be observant
for heart rot in the fruits, where the flesh of the
fruit is impacted. The risk of heart rot usually
increases in the raining seasons. Pineapples aremostly exported by air freight and upon clearing
the goods importers usually expect the fruits toremain within edible quality for another 10 days.

Raw pineapples awaiting processing
Papaya for ripe fruit
The most demanded papaya from Sri Lanka forripe fruit is the Red Lady variety. Trees usually
bear large fruits ranging from about 1.5 to 3 kg.
It is heavily demanded in Maldives, UAE andother middle eastern countries. Papaya needs tobe transported to the packing facility, wrapped in
paper or clean cloth, to avoid abrasion damages.
Handling at the farm and packing facilities
need to be carried out with extreme caution toYear End Edition - 2021

19

avoid soil and sand particles damaging the fruit
surface. Such damages may initially impact theaesthetic properties of the fruit, and later leadto spoilage by allowing microorganisms to enter
through damaged areas. Therefore, spreading
papaya on the facility floor should be avoided.
Instead, vegetable crates, or clean mats must be
used to store the fruits until processing begins.
Papaya at the initial stage of ripening only must
be selected for export. They can be identified
with four narrow yellowish stripes running fromtip of the fruit towards the stem. Fruits that are
more ripened than this will not meet the quality
specifications at the destination, as they may beoverripe and sometimes spoilage initiated. It
is important to source the fruits from a harvest
free of mealy bugs and, remove any dirt andinsects during sorting and cleaning. A fruit
mesh must be used to protect the fruits, and in
addition clean paper, clean carboard dividers canbe used to separate fruits and prevent them frommoving inside the box. Packed fruit boxes mustbe handled with care, without throwing, or heavy
pushing. The boxes must be well taped, using
the type of tape indicated by the buyers. Packing
staff must have a clear understanding of the long
journey each fruit box needs to make, and becommitted to careful sorting and packing. It
is advisable to dedicate at least a 2-4 hours permonth for training about hygienic cleaning,packing and shipping requirements.

raw papaya is used during cooking of meats andthe rest used in papaya based curries. A fruit ofapprox. 1 kg is preferred for this purpose, andaccordingly suppliers have developed the supply
chain in Sri Lanka to cater to this need. In Sri
Lanka, Puttlam area is known to cultivate small
papaya. The quality concerns mentioned for Red
Lady is mostly applicable here as well. All efforts
must be made to keep sand from damaging fruit
surfaces and fruits must be transported andhandled with care. It is acceptable to wrap thesefruits with white paper, for export, but care must
be taken not to use unclean paper soiled withfood, dust and dirt, human hair, insects and anyother material with objectionable odours. Most
buyers prefer 9 kg net weight packed inagricultural mesh bags. It is also advisable tocarry destructive testing to observe any diseases
and other unacceptable quality concerns of the
fruits.

Raw papaya for export
Mangoes

Red Lady papaya packed in fruit mesh
Papaya for raw fruit
There is a reasonable demand in the export tradefor small raw papaya to be used in cooking. Dueto the presence of Sri Lankan and other Asian
residents, the demand is high from the Middle
East countries. It is understood that most of the
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Year End Edition - 2021

A wide variety of mangoes are available in Sri
Lanka but the most demanded in export tradeare Karthakolomban (KC) and Alponso. Mango
is a highly perishable fruit, hence the export
value chain must be developed from the farmitself, according to buyer needs. Farmers must be
educated on the need to pluck fruits with stem,
not to damage by dropping on ground during
harvesting and protect the skin and stem fromspoilages. Suppliers must transport raw mango
covered in paper or fruit mesh and stacked invegetable crates. Gunny bags, poly propylenebags etc must not be used to transport mango
for export, as it increases damage and ripening.
It is also not acceptable to source mango fromordinary fruit markets to fill export orders, asthese fruits have been heavily handled, andSri Lanka Food Processors Association (SLFPA) - NEWSLETTER

exposed to high temperature in passage between
traders. Mango is one of the fruits with highest
damage reports and this may happen due tonegligence throughout the supply chain. A special
small fruit net must be sourced to cover the fruits,
and ideally the packaging must be developed forthe height of the mangoes so only one layer offruits can be packed. When this is not affordable,mangoes can be packed with mesh and spacein between fruits filled with clean papers andfurther separated with dividers. Mangoes mustbe packed at raw stage, and, kept at a temperature
22 – 24 o C until dispatch.
Lime
Lime is one of the fruits demanded is large
volumes. Lime may be exported for the use at
Mega markets or at tourism destinations. For
mega markets which require large volumes, sea
freight can be arranged in discussion with buyers.
For tourism destinations, air freight orders can bedelivered. Sourcing of lime for export must be very
carefully done. Only lime of dark green colour,
large in size (size as informed by buyers), without
any black spots, no spoilage and dew spots mustbe accepted for export. A dew spot is a slightly
off colour spot caused on the lime skin due tosettling of dew on the fruits. Fruits showing suchspots must not be selected for export, as during
the export journey these spots become tender andhelp microorganisms to enter the fruit leading tospoilage of the fruit and adjacent ones as well.
Sourcing needs to be done only from farmers
who understand special quality requirements ofthe export trade. The sorting and packing facility
must use a sorting device to select large fruits andreject small ones, and after that inspect for above
quality requirements using manual labour. On
average, only about 60-70% of the lime supplied
to a facility may meet the quality requirements
mentioned above. Therefore, adequate additional
supply must be made available to complete anorder. For eg. If the shipment needs 20 MT net
weight lime, the facility may need to source about
34 MT of lime. It is also advisable have a preagreement with suppliers themselves to take therejected lime or have a vendor ready to purchase
it. Otherwise, the rejects will take the space in thefacility obstructing sorting and packing activities.
It is acceptable to use food grade wax coating
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

for lime, but it must be carried out only ifagreed with buyers, and if required facilities
are available. A wax coating would enablereduction of moisture loss from fruits, decrease
the rate of respiration, and enhance the aesthetic
appearance. If the shipment takes place throughair freight, the packed boxes can be stored at 2224 oC temperature (in the packing room), but if
it is a larger shipment shifted by sea freight, thenthe boxes must be stored in the freight container
at appx 12 oC and 85-90% humidity. The packing
operation must be planned and completed within
2-3 days, with careful overnight monitoring of thefreight containers. Otherwise, if longer time istaken before dispatch, it would impact the qualityof fruits at the destination. If a packing facility
plans to export lime by sea freight, it must be wellplanned, considering the extra space allocation,
and additional labour requirements.

A lime sorter

Large green lime of export quality
Common vegetables
Most vegetables with less moisture percentage,eg. Brinjal, beans, green chili, lotus root, longYear End Edition - 2021

21

beans, ladies fingers, sweet potato, drumsticks,
snake gourd, bitter gourd, bottle gourd etc can becleaned, graded and packed in vented corrugatedcartons. Vegetables need to be loosely packed
leaving some air in the packages. All packed
vegetables need to be kept at 22-24 oC until
dispatch. Vegetables need to be spotless, andwithout any pest damages and spoilage. Any
visible dirt and dust on vegetables must be cleaned
and all vegetables must be inspected for insects.
For vegetables such as carrots and cabbage,
especially designed cane baskets can be used.
Pumpkin, a hardy vegetable, can be packaged inlong mesh bags.

made aware to supply very fresh leaves without
insect damages so that it would not stress thesorting staff to inspect all the leaves. However,the sorting staff must be vigilant and inspect
for worms, snails, slugs, insects, pest damages,
weeds, grass and any other extraneous matter.
If necessary, they may need to re-arrange leaf
bundles according to buyer specifications. Sortingmust be carried out in temperature controlled
packing room (22-24 o C) as quickly as possible.
Exposure to higher temperatures for longer time
may cause leaves to begin ripening and wilting.
Any excess water needs to be allowed to dry off
before packing. Styrofoam boxes with vent holes
are suitable for green leaves. Once the boxes arepacked, they need to be held lids open, in a cold
room of 10 oC until dispatch. Before dispatch
frozen gel ice needs to be applied.
ManiocDrumstick packed in long corrugated cartons
Lettuce
There is a wide variety of lettuces that have ademand in the export trade. Some of them aregreen lettuce, red lettuce, rocket lettuce, Romaine
lettuce and iceberg lettuce. All lettuce needs to becarefully inspected for insects, snails, and slugs
as they are grown in wet and cold climates. All
damaged and spoiled leaves must be removed.
Once sorting is over, the lettuce leaves must beallowed to ventilate on tables to evaporate waterremaining on leaves. Lettuce can be exported in
Styrofoam boxes having air vents. Packed boxes
need to be kept open in a cold room maintained
at 10 oC until dispatch time. At the time ofloading, frozen gel ice needs to be placed in boxes
adequately to maintain the cold chain until thejourney ends.
Green leaves
Green leafy vegetables such as morning glory(kankung), amaranthus (mukunuwenna), andspinach also can be exported. Suppliers must be
22

Year End Edition - 2021

Fresh manioc from Sri Lanka has a good demandin the Middle East, and large volumes are mostly
sea freighted. The most important fact aboutsourcing manioc for export is that suppliers
provide manioc without damages, and as fresh as
they can manage, meeting packing timelines ofthe facility. Harvested manioc needs to be sorted
and packed as fast as possible, and if a facility
plans manioc packing for sea freight, an adequate
sorting and packing staff and a dedicated spacemust be available. Manioc must be first sorted
by inspecting for fresh and undamaged roots.
Selected roots need to be washed with water toremove the soil, allowed to drain, and dippedin Billet Carbendazim antifungal solution. An
adequate supply of sterilized coconut peat (‘kohu
bath’) and rolls of polythene sourced according
to size of the boxes must be available to start thepacking. Place a sheet of polythene at the bottomof the corrugated box, and ensure this polytheneis enough to cover the filled manioc from sides
and top as well. Add a layer of coconut peat at
the bottom, then a layer of prepared manioc,
and again a layer of coconut peat. This could
continue until the box is filled (usually two layersof manioc) and finally cover the manioc with alayer of coconut peat and cover the contents withthe polythene. Clean processing tables must be
made available to pack the boxes and tape, as
the sorting, and washing of dirt can make the
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

area muddy and unclean. If the shipment is sea
freighted, a freight container set at 5 oC and 8590% humidity must be available at the premises,
to load the packed boxes. Attention must be paid
to relatively high amount of rejected manioc that
may arise due to sorting, and its disposal needs
to be planned. An adequate support needs to beavailable in the processing area to maintain its
cleanliness. Depending on the order size, twoor three days may be required to complete thepacking, and raw material needs to be ordered inconsultation with the volume that can be sorted
and packed in a day.

Manioc packing for export

General Recommendations
To complete successful sorting and packing
operations, it is imperative that the staff
understands the stringent quality requirementsof buyers. Constant, relevant training would help
increase their awareness and commitment. The
facility must be well maintained, and necessary
certifications obtained. The exporters can sharethe feedback received on shipments during
the training, and help the staff understand any
shortcomings that they can correct, to improve
the quality. Attention must also be paid to planned
waste management, since the produce that do notmeet export specifications will be ‘rejects’ and apart of the rejects may become waste.

Dr. Sujeewa Gunaratne

Immediate Past President, IFSTSL

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Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Year End Edition - 2021

23

Minimizing foodborne illnesses
through Food Safety Management
System Certification

underreported public health problem. People
older than the age of fifty and those who are with
reduced immunity such as the patients diagnosed
with diabetes, cancer, HIV infected, liver or kidneydiseases etc., at a greater risk for hospitalizationand death from intestinal pathogens commonlytransmitted through contaminated food.
Foodborne illness is an illness caused byconsumption of contaminated food andbeverages. Food contamination refers to thepresence of harmful chemicals or disease causing
microorganisms in food, which can cause
illnesses after consuming the contaminated foodand beverages.
Food and beverages get contaminated throughvariety of mechanisms. Some of them are due toinadequate hand washing, cross-contamination,
inadequate storage temperature, inadequate
cooking temperature and contamination of foodby animal waste such as urine and feces.

24

Year End Edition - 2021

Do you know what is Food Danger Zone?
Foodborne bacteria can grow most rapidly inthe range of temperature 400F – 1400 F (40C –600 C). The number of bacteria becomes double
in number within twenty minutes’ time in thisrange of temperature which is more favorable
for its growth. This range of temperature is often
called “Food Danger Zone”. It is not suitable tokeep food in this range of temperature which ismore conducive for its contamination for morethan two hours.
Common symptoms of foodborne illnesses arevomiting, diarrhea, abdominal pain, fever andchills. Main causes of foodborne illnesses arebacteria, fungi, viruses, parasites and some of
the chemical agents. Those are so called foodsafety hazards. A food safety hazard refers to
any agent which has a potential to cause adverse
health consequences for consumers. The top five
foodborne illnesses are caused from having foodand beverages contaminated with Norovirus,
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Salmonella spp, Clostridium perfringens,
Campylibacter and Staphylococcus aureus.
What is Food Safety Management System
Certification?
A Food Safety Management System Certification
is a group of best practices and procedures put
in place to control risks and hazards actively
throughout the food and beverage manufacturing
process. It helps to ensure applicable legal
compliance. Food Safety Management Systems
aim at to reduce probability of occurrence (POO)
and Severity of Adverse Health Effect (SAHE) offood safety hazards in food and beverages. This
ensures the food and beverages safe at the pointof consumption.
HACCP (Hazard Analysis and Critical Control
Points) is a systematic preventive approach tofood safety from biological, chemical and physicalhazards. There are seven HACCP principles
which help control of food safety hazards in aprocess of food and beverage manufacturing.
The seven HACCP principles are included in theinternational standards FSSC 22000, ISO 22000
and Sri Lanka Standard for HACCP (SLS 1266).
During the application of HACCP principles ina food manufacturing process the food business
operator can identify possible causes of foodborne
illnesses relevant to the process. The food business
operator shall do a comprehensive hazard
analysis, risk assessment and identification of
Critical Control Points (CCPs). A critical control
point is a step at which control can be applied andis essential to prevent or eliminate an identified
food safety hazard or reduce it to an acceptablelevel, which does not harm the consumer. Thenthe food business operator shall identify criticallimits for identified hazards at the CCPs. He shallset up suitable monitoring measures, corrections
and corrective actions for deviations in thedetermined CCPs. Food business operator canverify the Food Safety Management System of
the organization time-to-time. It helps the foodbusiness operator to reduce foodborne illnesses
throughout his Food Safety Management System.
What is ISO 22000?
ISO 22000 is a standard developed by theInternational Organization for Standardization
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER(ISO). It sets out the requirements for a foodsafety management system within the foodchain. It maps out what an organization needs
to do to demonstrate its ability to control foodsafety hazards in order to ensure that food andbeverages manufactured by them are safe for
consumption. It can be used by any organization
regardless of its size or position in the food chain.
The current version is ISO 22000:2018.
FSSC 22000
Food Safety System Certification (FSSC) 22000 is
an internationally accepted certification scheme
owned by FSSC 22000 Foundation. This scheme
is based on a combination of ISO 22000 standard
and additional requirements. FSSC 22000
certification scheme is a Global Food Safety
Initiative (GFSI) approved scheme.
SLS 1266
SLS 1266 standard has been developed by the
Sri Lanka Standards Institution for HACCP
certification, based on the Dutch HACCP
standard.
Other benefits of Food Safety Management
System certification are:• Money saving• Avoid food poisoning• Ensures compliance with the law• Organizes process to produce safe food andbeverages• Increase food safety standards• Increase food quality standards• Promoting team work and efficiency• Due diligence defence in court• Increase market share
How to obtain Food Safety Management System
to a food manufacturing organization?
• Develop your management system based on a
Food Safety Management System standard.
The food business operator can select thesuitable Food Safety Management System
Certification standard based on the nature,complexity, customers’ needs and expectations
or as per applicable legal requirements.
Year End Edition - 2021

25

• Implementation ofManagement System.

the

Food

SafetyThe food business operator can review therequirements in the relevant standard andimplement within his organization.
• Verify that your system is effective.
The food business operator can do an internal
audit based on the applicable standard toverify the effectiveness of the implemented
Food Safety Management System within theorganization.
• Register for certification in a recognizedcertification bodyfrom both RvA, the Netherlands (Accreditation
Body of the Netherlands) and Sri Lanka
Accreditation Board (SLAB). SLSI has morethan thirty-five experienced food scientists who
are well qualified for conducting Food Safety
audits. SLSI is the sole member body of theInternational Organization for Standardization(ISO) representing Sri Lanka.
Any interested food business operator caninquire the Systems Certification Division of the
Sri Lanka Standards Institution for more details.
The application, fee structure and other relevant
documented information are available in the SLSI
web site (www.slsi.lk). Contact details – Director(Systems Certification) Tel./Fax: 011-2672613.
Email: dsc@slsi.lk.

The food business operator can selectrecognized certification body to proceed withthe certification process.
• Obtain an accredited Food Safety Management
System Certification

V.A.J. Chandrasekara

Actg. Senior Deputy Director,
Systems Certification Division
Sri Lanka Standards Institution

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The food business operator can select Sri Lanka
Standards Institution (SLSI) as the Certification
Partner, because SLSI is the government
Certification Body which has accreditation status

26

Year End Edition - 2021

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Training Program Conducted by SLFPA

Amila Weerasinghe

Dr. Sujatha Pathirage

Sri Lanka Food Processes Association has proud
heritage and well-known reputation over two
decades of excellence with the vision of building
a close working partnership with the industry as
apex body. SLFPA has organized and conducteda training program on food safety improvement
program and hot topics to be followed by foodhandlers attached to small, medium, and large
food processors in the country.
The objective of SLFPA in organizing this session
was to support the stakeholders in food industry
by providing an opportunity to uplift standards
through capability development. Furthermore,
following main topics were discussed in theconference.
••••

GHP, GMP & Regulations pertaining tofood premises
Requirements for a food preparationand handlers
Foodborne illnesses and how to avoid them
Best practices in food industry.

First program has been launched on virtual
flatform on 27th, 28th October and 2nd, 3rd
November this year to help public health innovate

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

Lasantha Ratnayake

Chris Barnett

in parallel to overcome COVID 19 pandemic
challenges while consumer interest, trends andchallenges on safe cooked foods in Sri Lanka areintensifying.
A large number of participants from various
food processing entities attended the conference.
The presenters of the event were Dr. Sujatha
Pathirage Consultant Clinical Microbiologist,
Mr. Chris Barnett Head of Training Gamma
Pizza Craft (Pvt) Ltd., Mr. Lasantha Ratnayake
Assistant Secretary of SLFPA and Mr. Amila
Weerasinghe Assistant Treasurer of SLFPA. The
Platinum Sponsors were - CW Mackie PLC,
Nestle Lanka PLC & Colombo Food Solutions,and Co-00. Sponsors were Country Style Foods(Pvt) Ltd., Convenience Foods Lanka (Pvt) Ltd.,& CBL Foods Solutions.
On behalf of SLFPA the conference organizing
committee headed by Mr. Malik de Alwis and
Mr. Thusith Wijesinghe wish to thank all expert
Government resource personnel, industry expert
resource personnel, participants and sponsors forthe support extended to complete the conference
successfully.

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Proposals

2021

Processed Food Industry
in Sri Lanka/Food Processors Association
Submitted by the Sri Lanka Food Processors
Association
The mission of the Sri Lanka Food Processors
Association is to make a useful contribution
towards the Budget proposal of the Governmentof Sri Lanka for the fiscal year 2021/22 speciallyin the areas and Activities related to the Processed
Food, Agriculture & Agri Business sectors, withthe view of generating Sustainable economic
growth in Sri Lanka & by helping to establish
and expand commercially and environmentally
sustainable agro enterprises.
The local industry in relation to agriculture & Agribusiness faces innumerable hardships in order tomake their efforts & enterprises economically
viable & profitable, more both these entities
currently
Is unable to attract the youth to indulge inAgriculture as a profession.
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Funding is a major issue, it is not an easy task for
those in the this sector to generate funds to maketheir Enterprise viable & profitable speciallyat SME & micro levels .Hence the impending
Budget needs to be geared at addressing theseissue and finding solutions. We have to create
an atmosphere & environment for Sri Lankans
especially the youth to be more enterprising andstep out to contribute towards the prosperity &economic development of Sri Lanka.
This is to be done by providing agro entrepreneurs,
farmers, and other stake holders with a variety ofTechnical, Managerial ,Marketing, Food Quality& Security, Certification & Financial Management
services & systems., with both public & private
sector participation.
The results envisaged will include higher yield &output, Adoption of new technologies, increased
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

sales both locally & globally, better income &Profit, increased employment and improved andenhanced global competitiveness and initiatives.
This would entail implementation of demand
driven agribusiness Development projects
through integrated assistance that supports
close linkages between Production, Post harvest
Handling & Transport, Processing, Marketing &Policy reforms. This integration will culminate in
the overall success Agriculture and Agri business,
profitability & prices both for the cultivator ,producer & the consumer.
The SLFPA has involved itself in the creation andformation of Industry Associations & Advocacy
groups Which has contributed immensely
towards the success of the various sectors inTrade, Commerce, and Industry & Agriculture.
It is with all these factors relating to the afore
said sectors in mind that proposals are madefor inclusion In the Budgetary proposals for the
fiscal year 2021/22.
We have mainly highlighted below proposals
1. It is important to have “National
Destination brand” for the Food industry
to build a comparative advantage. Brands
play an important role in driving andgrowing industry .
Strong destination brands strengthen theplatforms for their industries to market theirproducts and build competitive advantage .
Sri Lanka needs branding for all its industry
to thrive .
2. Single focal point for private sector stateinteraction
Too many Government Institutions
regulating one industry is a major concern.
The industry and stake holders do not havea single interaction point . Government need
to update and change the Laws & Regulations
which are outdated and subject to unethicalpractice.
3. Lack of access to Realtime information andaccurate data for long term stable planning
Establish a database of farm information andfarmers’ network along with a management
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

system through a PPP project with aninternational or local IT Company.
If it was made mandatory for trading throughthis platform then all information needed
to manage planting patterns, link markets,provide input supply and extension services
while providing pricing data to farmers will
be easily available and accessible on time
giving them the opportunity to make better
informed choices.
The transparency that will be created toa great extent to eliminate exploitation of
farmers ,giving them better financial stability
and the prospects of modernization will also
motivate youth to choose agriculture as aprofession.
4. Lack of access to affordable long-term
capital creating issues to access modern
technology
Lack of flexibility in Sri Lankan banking
systems and averse to risk taking to support
to address the needs of agribusiness.
SLFPA suggest to set up an equity investment
fund with the support of multilateral agencies
to provide capital on flexible terms. The
Funds need to work with smaller regionalorganizations to be accessed by ruralcommunities in agriculture.
Such a fund needs to be of long term ofaround 10 years. With cheap capital available
around the world, it would be a good timeto promote such a fund. In this year budget
government has taken steps to address thisissue and proposed few schemes to fundSME and micro-organizations
5. Cost of Marketing channels , Tax and credit
conditions affecting working capital
The 30 % margin + 8 % VAT + Marketingcosts takes away 50 % of the Retail pricefrom Food manufacturers . In addition, 60
to 70 Day credit practice in the market’s
destabilizers the working capital situations of
SME’S .
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It is recommended that Lanka Sathosa offers
better terms bringing in Good practice andcreating healthy competitions .
Assist SLFPA to open Antenna shops with
STC in Cities promoting Locally processed
foods .
Intervention and regulation of practicice
6. Post harvest loss – 40%-50% of perishablesfrom Transport : Sri Lankan railway systemcovers north, south and east . The available
Infrastructure is depleted with minimum
investment covering, extensions to Economic
centers such as Dambulla and could be stillavailable for good use .
OUR Suggestion : Improve the rail way
network which could travel at higher speeds .
Extend and connect the economic centersaround the country (Keppettipola,N’Eliya,
Kuruduwatte – Nawalapitiya, Dambulla,
thabuththegama,
Veyangoda)with
theColombo Wholesale market .
Containerize the transport of all food stuff
with FDI’S in building of Container transportterminals and operating rolling stock on a
BOT basis .
Set up cool room facilities in all these centers
7. Price pressure due to unreasonable & poor
regulatory systems creating unethicalpractice risking food safety
The regulatory system should be looked atand modernized with close consultation of
the industry .
Our consumers are educated lets give themgood labeling and let them make an informed
choice8. Immediate Transform from Conventional
system to Organic systems
Some of us are into Certified Organic
production which is different to present
organic drive.
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Year End Edition - 2021

We see as declining yields by immediateshifting from conventional systems to organic
systems is a reality. Therefore, there is a likely
chance that many food products would not
be accessible due to less availability and lessaffordable due to higher prices, to a larger
community in Sri Lanka.
Also, there is a growing concern of theavailability of raw materials for the foodprocessors in right price and quality forfurther processing. Some of our industries
were heavily depended on exports andavailability and the affordability of the raw
materials is became a great concern.
We are very much grateful to the government
for their decision lift the fertilizer as well as
agro chemical ban.
9. Import Restrictions
Difficult to import some of the raw materials,
Packaging materials, spare parts of themachinery to the country.
Also now we have to wait in long que to send
the foerign currency for our input materialpurchase
Some of them are Food Preparations, Food
Ingredients, some emulsifiers, Blends,
Machinery spare parts, Palm oil, Sugar, Salt,
Black gram, Finger millet, full fat soya floor
turmeric etc.
Also importation of processing as well as
their spare parts also difficult to import andthis leads to low productivity as well as lessefficiency in manufacturing.
10. Export Drive of Processed food
The trade secretaries of the consulate officers
are expected to bring the information to
notice of the respective food exporters.
Streamlining of the Consulates – Trade
Secretaries – Department of Commerce
system to ensure regular feedback directly toindustries is very important.
Use the same system to promote Sri Lankan
Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

processed food in their countries actively.
11. Testing facility for exports
Food need to be tested for food safetyparameters by accredited laboratories toestablish that they meet MRL established bydifferent importing countries.
The test methods are becoming advanced
regularly, and the techniques become moresophisticated with time. Although there area few accredited testing laboratories in Sri
Lanka, and their minimum detection limits
are identified in the certificates issued toeach of the laboratories by the Sri Lanka
Accreditation Board, the system does notappear to deliver results at required low levelsof concentrations due to weaknesses of thetesting systems.
Lanka Accreditation Board has to get
involved and increase the amount of test
facilities, quality and quantity of the testingby closely working with government andprivate accredited laboratories.
12. Export rebait scheme
Export rebait scheme – We propose to
implement export rebait scheme of 8-10%
which will be paid in LKR in order toencourage exports and keep the input
material price subsidized.
13. More coconuts for export

This requires allowing genuine palm oil as a
substitute (alone or as a 50:50 mix). Palm oil
is the cheapest in the global market and usedwidely.
14. Export Processing Zone in Hambanthota
Suggestion for an export processing zone
dedicated for food processing next to the
Hambanthota port where our exporters
can import tea, fish, coconut from othercountries for further processing and reexport, undisturbing the local legal frame
work.
Again we are very happy for the government
proposals to have couple of new export
processing zones.
15. Economicalexporters&

Timelyshipping

for

Request government to charter a ship whichis sailing one a weak touching main ports ofEurope/USA
Make necessary action to free more containers
for shipping
Ware house facility for exporters to store theproducts until they get containers to load.
Nishan Perera
President - SLFPA

Government should implement a mechanism
to minimize the usage of coconut for domestic
purposes and to make more kernels available
for value addition aiming export income.

Sri Lanka Food Processors Association (SLFPA) - NEWSLETTER

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SRI LANKA FOOD PROCESSORS ASSOCIATION (SLFPA)

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Phone : 011 7548770 / 011 4920206 Office Mobile : 077 322 2743 Fax : 011 7 548771 E-mail : office@slfpa.org
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Year End Edition - 2021

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