Food Security
DANGERS OF UNHYGIENIC PRACTICES BY FRUITS VENDORS.
….. @WufasAgronet we are Food Security (processing) Advocates.
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✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅CONSULTANCY SERVICES IN HUMAN CAPITAL AND VALUE CHAIN DEVELOPMENT IN FOOD PROCESSING TECHNOLOGY.
BENEFITS
The pytonutrients in fruits and vegetables have been confirmed by experts to lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eyes and digestive problems as well as have a positive effect on blood sugar which keeps appetite in check.
Health experts and dieticians have continually advised the inclusion of fruits in daily diet to live healthy and also grow and repair human tissues. It helps to develop a blood lipid profile, detoxify the human body, prevents vitamin deficiency and neutralise many chronic diseases like cancer,lower blood cholesterol levels, control blood pressure and cardiovascular disease.
FRUITS HANDLING.
Sourcing the fruits isn’t always an easy exercise, especially in urban areas caused by numerous challenges affecting the supply chain. One of such is poor hygiene of some vendors involved in the supply chain and processing of the fruits for retail to consumers.
CALCIUM CARBIDE
Findings show that vendors involved in retailing fruits in most urban cities are culpable of some of the observed unhealthy practices. Some vendors artificially ripen fruits with the aid of calcium carbide, a process that has been described by health experts as unhealthy and dangerous to health. Calcium carbide ripening process is said to give off traces of arsenic and phosphorus, both highly toxic to humans
Since so much acetylene is needed to mimic the ethylene action this just intensify the amount of toxic chemicals that are also introduced to the fruit. As a result. Consumption of fruits ripened with calcium carbide can cause severe health problems and has been declared as Illegal.
UNWHOLESOME CLEANSING HABITS..
In the urban metropolis, there have been incidences of some vendors caught exhuming fruits from the brachish water in a public drainage, just as some have been sighted using drainage water to wash fruits before displaying on their fruits stand. While some do not wash the fruits properly before cutting for display retail eg. Pineapple, pawpaw, watermelon etc. Others only use a bowl or bucket of water to wash heaps of fruits without washing a second time with clean water. These practices according to dietician predispose the fruits to investation by pathogens during washing. Peeling, dicing, trimming, packaging, handling and marketing.
PREVENTION OF UNHEALTHYNESS – Buying fruits in bulk is preferable.
If one can’t completely do away with roadside vendors it must be from a reliable one.
– If you want a sliced fruit, it should be prepared in your presence. And ensure they don’t blow air into the nylons or packaging materials to be used for fruits. Because in the process there will be introduction of micro organism via saliva droplets conterminating the pack.
– Possible Food poisoning from partogen such as Salmonella paratyphi, and Hepatitis A, C
– Some conditions also reduce the nutrients in the fruits due to exposure to light and oxygen especially vitamins A, B2, B6 and B12. It’s better to buy fruits in its peel. and wash before eating.
– The skin should be washed or peel off where necessary. In most cases vendors expose already cut fruits and knives to flies and dust.
– General Generally, personal hygiene must be observed.
– Chilling temperatures in the fridge must be avoided it causes loss of some nutrients.
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At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development in Food Processing technology. Contact :email wufasagronet@gmail.com
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, 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 in Food Processing technology.
-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
www.wufasagronet.com
…. @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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