Food Security
DISPELLING THE MYTHS ABOUT GENETICALLY MODIFIED ORGANISM (GMO).
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■- Sub Sahara Africa government and leaders must de-robe self of the garb of mysticism on GMO and be prepared to feed millions of hungry citizens.
■- Gene RE-ENGINEERING is birth and trending.
■- “African Agricultural Technology Foundation”(AATF) should be pro-active in this campaign.
…….@ WUFAS AGRONET, We are Food Security Advocates
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✅Consultancy Services – Food Security & Value Chain Development.
MYTH
Many notions that Genetically Modified Organism are blighted remains unfounded, inaccurate, non factual and not backed by any scientific research the misinformation must be discontinued forthwith while contrary but authentic evidences against must be convincing and conform to scientific research evidence.
With millions on the verge of starvation this major breakthrough of 20th century must not be jettison merely for political gains.
Towards this, the Sub Saharan Scientists and Agricultural journalists must come up with campaigns and programmes that will de-robe the garb of mythsism and save the continent from the nescience and lies that have been spread through the land.
GENE RE-ENGINEERING
Biotechnological reengineering in gene of DNA are changing the way foods are produced in the laboratory, after, these laboratory foods will be sent down to Africa at great import foreign exchange cost, then why deluding the breakthrough in GMO that will save mankind from starvation. There has to be the realisation that gene technology is birth already and will be an invaluable assets in the continent quest to achieve the zero hunger of the SDG (nos 2).
In Kenya, President Ruto had unbanned the GMO other leaders in the continent must stop being stooge to external dominance for gratification.
Milk, Coffee, Hops (alpha acid – bitterness in beer ) and many more are now being processed in laboratories.
EFFORTS IN AFRICA
A prominent group of African Scientists “African Agricultural Technology Foundation (AATF) had been working tirelessly on GMO Cowpeas with 80% capacity to resist insects that destroyed the crop since 2009, same is ongoing on Maize etc.
False media reports about GMO continues to flood Africa, the tide of misinformation can change if Scientists , Agricultural journalists and experts from the continent come out to debunk and dispel the myth.
GENETIC MODIFIED ORGANISM/ Technology — GMO ( Transgenic Organism )
— Is a technique which allows the transfer of selected genes for specific trait between species using Laboratory processes.
— This is a 20th century breakthrough in biotechnological engineering also known as transgenic organism aimed to combat delibitating rear diseases, feed more people giving safer and more efficient industrial processes, reduce environmental foot print making foods available for all.
— The GMO (transgenic organism) controversy has divided the world into two of Acceptability and non- acceptable.
— The biotechnological engineering has widened it’s scope to include innovation in medicine.
— It starts with the traditional concept of using germplasm from pool – stock of ancestors with desirable traits of interest crossing them with each other for desirable traits of interest to make their progenies
— Animal or plant breeding
traditionally with the aim of breeding plant or animal to tailor a certain characteristics or trait improvement eg crops that will be drought resistant or increase in yield.
—- The advance level is the genetic breeding which is fast gaining popularity.
— The technology can adequately address the issue of insects and weeds eg the result of GE- Genetically Engineered Maize produce a greater yield ranging from 5.4 –24,5% compared to non GE Maize. resulting in low concentration of mycotoxin -28%, fumonism- 30%, and thricotecent -36% — Mycotoxin is toxic and carcinogenic in human and animals – reason why Nigeria Cereals is banned by EU.
ORGANIC FARMING
This is the most acceptable form of farming it’s traditional and natural. Based on composite manure , such as poultry droppings rich in urea, animals dung or human excretas mix with soil and greens. If the mixture is allowed to decompose and applied to growing crops it releases enough nitrogen through ammonia decomposition for bumper harvest.
At WUFAS AGR0Net we are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the startups, the teeming youthful population, unemployed graduates, propreneurs and other Food handlers in Food Processing Technology through Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY detailing the ETHICS of Food Processing Technology. Giving practical demonstrations of various classes of Foods eg Beverages, Dairy, Baking and pastries, Milling etc. Contact us today email ; wufasagronet@gmail.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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