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Frequently Asked Questions on Good Agricultural Practices

1.What are Good Agricultural Practices?

Good Agricultural Practices are "practices that address environmental, economic and social sustainability for on-farm processes, and result in safe and quality food and non-food agricultural products" (FAO COAG 2003 GAP paper) (html).

These four 'pillars' of GAP (economic viability, environmental sustainability, social acceptability and food safety and quality) are included in most private and public sector standards, but the scope which they actually cover varies widely.

The concept of Good Agricultural Practices may serve as a reference tool for deciding, at each step in the production process, on practices and/or outcomes that are environmentally sustainable and socially acceptable. The implementation of GAP should therefore contribute to Sustainable Agriculture and Rural Development (SARD)

2.Why are GAPs needed?

GAPs were developed in response to the increase in the number of outbreaks of food-borne diseases on fresh produce. These incidences have doubled in the U.S. since 1987. While most consumers associate food-borne diseases with improperly stored or poorly cooked animal products, it is clear that contaminated fruits and vegetables can also present a risk.

Produce can become contaminated by any of a number of microbial contaminants (bacteria, viruses, parasites or fungi) at any stage of production, processing, packaging or marketing. While the cooking process would normally kill these microorganisms, fresh produce is often consumed raw. Research shows that the detection of residual pathogens prior to marketing is extremely difficult. Similarly, it is very hard to sanitize produce so that it is completely free of harmful microorganisms. The most effective strategy for reducing the risk of contamination is through prevention. GAPs provides simple steps that fruit and vegetable growers can implement to greatly reduce the potential for contamination on the farm. Consumer and retail concerns are understandable when these illnesses make front page news.

Tainted foods are bad for business, both for the producer and for the marketer. Not only can serious financial losses result, but contaminated foods also hurt consumer confidence. Growers who are able to provide assurances that their products are safe will have a marketing advantage. While there have not been any contamination outbreaks associated with Kentucky produce, a partnership of the Kentucky Department of Agriculture, the University of Kentucky Cooperative Extension, and the Department of Public Health is taking a proactive approach by developing and promoting the GAPs program.GAPs is one way to help maintain the trust that currently exists between local growers, markets and the consumer