COVER POST-EVENTSTORYREPORT

changes and advancements to meet the demands of the growing population and address the challenges in terms of food production. The industry has evolved into a multibillion-dollar sector and has become the top consuming protein source worldwide, surpassing pork consumption.”

He said advancements in technology and production techniques have played a crucial role in the industry’s growth. For instance, the breeding of chickens has focused on improving productivity and increasing the number of chickens produced. Housing systems have also been developed to accommodate more chickens, ranging from cages to free-range and to barn systems. Furthermore, he emphasised the importance of healthcare, disease management and processing techniques, which are essential factors in increasing efficiency and reducing waste. Additionally, transport and logistics play a vital role in ensuring the quality and freshness of poultry products during their transportation from farms to consumers, he said.

Ahmed said that customer preferences and market demands have also influenced the poultry industry. He said: “Consumers are becoming more conscious of factors such as freshness, taste, appearance and welfare standards of the poultry products they consume. Moreover, there is a growing trend of online shopping and a preference for fresh and locally sourced products.”

Ahmed also touched on the challenges faced by the poultry industry, including maintaining food safety and quality standards, meeting the diverse demands of consumers, ensuring sustainability and environmental protection, and addressing issues of food security and affordability. However, he mentioned that there are also opportunities for growth and innovation in the industry, such as adopting robotics and automation, the development of new product ranges, and catering to the rising demand for packaged and value-added poultry products.

Speaking after Ahmed, Rai, in her presentation, focused on a sustainable food cold chain. She highlighted the statistics that indicate a significant portion of food is lost or wasted, contributing not only to food waste but also to carbon emissions. She said, “The numbers are staggering, with 526 million tonnes of food waste, which could feed nearly one billion people, while 811 million people go hungry, and three billion people cannot afford a healthy diet.” She also underlined that these alarming figures raise questions about waste management and the need to reduce food waste.

Further, she discussed Barakat’s transformation into a platform offering value-added products and how the organisation tackled the challenges posed by the pandemic through innovative solutions. She said: “Initially, we relied heavily on imported products, and the share of locally sourced products was only 11%. However, with the support of the local agricultural unit, the Municipality and government ministers, we have increased the percentage of locally grown products to 26%.” She added that this shift has allowed Barakat to reduce its carbon footprint, enhance its products’ freshness and shelf life, and support local farmers. She also underlined the importance of working closely with farmers to align their production with consumer demands and ensure the quality of end products. “By analysing consumer patterns and market requirements, we have been able to guide farmers in growing the right products,” she said. “This approach has resulted in success stories, like locally grown strawberries that rival the quality of imported varieties.”

Rai’s presentation also underlined the importance of maintaining temperature levels throughout production and transportation and its crucial role in ensuring product quality and reducing waste. She said: “Barakat has implemented cold chain management systems to monitor temperatures and closely address deviations. The use of technology, such as Supervisory Control and Data Acquisition (SCADA) systems and sensors in delivery trucks, enables us to maintain optimal conditions and prevent product spoilage.”

In her presentation, Rai highlighted the significance of a sustainable food cold chain. She also touched upon the transformation of unused desert lands into state-of-the-art agricultural facilities. She discussed hydroponics and smart systems, which reduce water consumption by up to 40%. Her presentation also highlighted data-driven approaches to tracking carbon footprints, such as providing customers with invoices that show their reduction in miles and carbon emissions. Additionally, Rai emphasised the importance of coaching in ensuring a sustainable food chain, promoting food safety and environmental responsibility.

The last speaker for the day was Bjorn Ostbye, and his presentation addressed the key issues and challenges in the various touchpoints of the cold chain. He discussed in detail the cold chain in Lulu Group as well as the organisation’s expansion strategies. In particular, he discussed the importance of investing in the right equipment, retrofitting existing equipment and replacing old refrigerants with new, environmentally friendly ones.