Grains, trains and automobiles

In addition to poor storage facilities, other factors related to grain circulation need to be addressed to prevent high levels of loss, according to He Yi, director of the department of distribution and science and technology at the State Administration of Grain. "In the grain circulation process, losses during transportation, processing and consumption are startling."

Grain is mainly transported in bags, but the poor quality of the bags and their frequent loading and unloading mean they often split, inevitably resulting in losses. Meanwhile, a shortage of purpose-built tankers means that grain transported on the back of trucks and covered with plastic sheeting is likely to be ruined.

In China, grain is usually transported from the northern regions to the south of the country. The lack of a sound logistics system often results in long delays and some of the produce is spoiled in transit.

He Yi suggested opening a special grain transportation channel as soon as possible, and called on the rail authorities to adopt rolling stock specially designed for grain transportation and to extend the network. In addition, he suggested more money should be invested in the construction of modern logistics parks in the main grain-consuming regions to improve the network.

Processing

Most of the losses occur during processing, as a result of a lack of capital and inadequate equipment and technology. China has 18,000 different types of grain-processing enterprises, 90 percent of which are in the private sector, according to the SAG. However, some are just husband and wife operations, which lack the advantages of refined processing techniques.

Excess processing is a common failing, as producers feel that cleaner-looking grain will fetch a better price at market. However, overprocessing reduces the milled-rice rate - the amount left after the grain has been cleaned - from 72 percent to 58 percent.

"The central government needs to increase investment in the promotion of advanced processing equipment and technology. An appropriate level of processing is vital to reduce losses," said Li.

Waste on the table

"It's common that only two or three people will order five or six dishes. They don't get eaten, and so sometimes more than half the meal is thrown away," said Li Xiaotian, a waitress at a Beijing restaurant. "It makes my heart ache to see such waste," she said.

More important, although society advocates thriftiness and a plain life, the level of wastage after banquets is high.

"Everyone has a duty to save food and to promote the concept of treasuring food. If we can inculcate good habits, the amount saved will surprise a lot of people," said He.