Food Security
WHY NIGERIA’S FOOD ITEMS WERE BANNED BY EUROPEAN UNION .(EU)….( Update)
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■- Excessive pesticides ” Dichlorvous ” .
■ – Effect of MYCOTOXIN
■ – Possibility of Genetically Modified crops with capacity to resist insects.
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EUROPEAN UNION .
NIGERIA’S food stuff items such as Dry fish, Meat, Beans ,Melon seeds , Sesame seeds, Peanuts amongst others were banned from being exported to EU.countries. This was as a result of the food items being overladened with pesticides DICHLORVOUS at an alarming rate higher than the EU and global Food safety regulatory standards.
EFFECTS OF CHRONIC TOXICITY.
When disinfectants / pesticide are used in such a sensitive area as in the Food processing sector, chronic toxicity chemicals and mixtures has to be very carefully assessed. The “No Observed Efficient Level” may be used for comparative purposes in the highest concentration or dose at which no toxic effect is observed in a group of test animals of one species . However, in others , different types of organ damage may occur ie if reagents not only damage protoplastic structure of animals (humans ) cells but also affect the cell nucleus . This may lead to changes such as :
● Mutagenic ones = damaging the genetic constitution.
● Terratogenic ones = causing malfunctions.
● Carcinogenic ones = causing Cancer.
The initial ban took effect from June 2015 – June 2016 but further extended back to back till June 2019 and to date. This further extension came to being following the inability of Nigeria authority to meet up with the prescribed food standard regulations by EU.
The global acceptable maximum residue limit of 0.01mg/kg. but Nigerian food items were found to contain 0.03mg/kg – 4.5mg/kg of DICHLORVOUS.
The REGULATIONS compliance to protect consumers from food hazard must be put in place such as Survelance, ,Educational advocacy, Monitoring and regulating use of pesticides in agroexport and home consumption.
The regulatory agencies such as NAFDAC and MYCOTOXINCOLOGY department of Fed. Ministry of Agriculture must arise to this wakeup call and institute a ZERO level initiatives as control to prevent ineligibility of Nigerian’s to embrace international agribusiness / trade which could positively affect revenue generation and principally to protect the unsuspecting voracious home consumers of the chemically overladened food items.
MYCOTOXIN are harmful chemical substances that occur naturally and have serious adverse effect on animal and human.( Health ) posing a severe threat to humanity. Mycotoxin are produced by Fungi ( certain moulds ) like Aspergillus spp, Penicillum spp, Fusarium spp etc. which are widely spread and could be found in food crops and their products (unknowingly to man) Mycotoxin have severe health implications on humans ranging from food poisoning to prolong health disorders such ad cancer and organ failure. The major mycotoxins that have attracted serious attention include Aflatoxin, Ochratoxin A, Fumonsins, Patulin, Nivalenol and Zearalenone. In order to avoid being infected by these mocotoxins, one must ensure good food hygiene and proper food storage of crops which include maize, rice, wheat, soghium etc.
, At WUFAS AGRONET, the use of Ozone gas is recommended for cereals ,legumes and others.
MITIGATION OF ADVERSE USE OF PESTICIDES.
Nigeria had been working on Genetically Modified cowpeas which has 80% capacity to resist insects that destroyed the crop. This efforts was through the “African Agricultural Technology Foundation ” ( AATF ) Nigeria having worked on GM cowpeas since 2009 was able to take the crop through multi location trails and was able to assemble the necessary environment, human and feed safety informations and eventual approval had been given. Similar work on Maize is on.
WUFAS AGR0NET, we are Competent and Reliable Food Technologists into Human Capital Development Consultancy in Sustainable Food security and value chain development are into :— Entrepreneurial/ Empowerment Demonstration Seminars in Agroprocessing (Food Processing) Technology.,
- Establishment, Construction and Installation of Micro, Small and Medium scale Food Processing plants using 80% local content..
- Agrioprenuerial Conference Facilitators in Sustainable Food Security and value chain development.
— Agrioprenuerial Journalism.
08034064270, 08157784430. Fb wufasagronet. Www.wufasagronet.com
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…… @WufasAgronet, we are Food Security (processing) Advocates.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
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…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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