Protecting the workforce
There has been a great deal of focus within the confectionery industry on issues relating to cocoa production and particularly the plight of cocoa farmers and their families. However, there are many other areas of the industry that need to be examined to ensure that potential health implications for workers are addressed and can be avoided.
In particular, Solidaridad has recently highlighted perilous working conditions for sugarcane growers in Central America. According to the supply chain advisor, 20,000 lives have been lost as a result of chronic kidney disease over the past decade, and the dead have largely been lowly paid sugarcane cutters who are exposed to hot temperatures and hard manual labour.
The research, which was initiated by Solidaridad and La Isla Foundation, was undertaken by an international scientific consortium. It found that climate change and mono-cropping, as well as a temperature rise over the past decade alongside increased competition from mechanical systems have exacerbated the problem for this group of workers.
It is estimated that the food and beverage industry accounts for up to 90 per cent of the sugarcane produced in Central America, but according to Solidaridad, little has been done within the industry to address the problem.
Perhaps it is time for the food and drink sectors to acknowledge that the disease is due to labour conditions and to dedicate resources and implement guidelines for suppliers? There is still a huge mountain to climb if the lives and health of people who work throughout the food supply chain are to be improved. It is clear that so far we have only scratched the surface. Helping to improve the lives of cocoa farmers is a start, but where does the industry go from here?
