Food Security
REDEFINED” AGROPRENUERIAL EMPOWERMENT
SUMMARY OF WUFAS AGR0NET PROGRAM
THEME : ” REDEFINED” AGROPRENUERIAL EMPOWERMENT / DEMONSTRATIVE SEMINARS IN ( Post harvest ) FOOD PROCESSING TECHNOLOGY. — FOR DECENT JOB PLACEMENT —-
….@ WUFAS AGR0NET , We don’t know more than ” Food “
OBSERVATIONS :
In Africa, Nigeria in particular, while the knowledge in techniques and practices of Agronomy, Agric mechanisation, GMO, Digital Platform model technology amongst others are increasingly improving the yield in agricultural production, the Post harvest handling / Food Processing of the available produce is not given the expected attention leading to losses of the produce.
Nigeria lost about 40% of her farm produce annually due to :
- Lack of On-the farm Processing,
— Poor storage facilities,
— Infrastructural deficit eg good roads and bridges , rural areas feeder roads network.
— Lack of adequate electricity for cooling (ColdChain maintainance )
— Lack of adequate knowledge in Food Processing Technology (Post harvest handling ) .eg Food Preservation from spoilage Bacteria and Fungal attack, Packaging Technology amongst others .
The aforementioned had kept Nigeria import dependent on items we should be exporting. While our teeming youthful population and the unemployed graduates are mere casual factory hands of the Asians involved in Food Processing. Thereby increasing the grinding poverty.
OUR AIM
At WUFAS AGR0Net, we envisioned a Paradigm shift by breaking through stereotypical limitation of traditional paralysis and freeze of the normal classroom education to “RELEVANT” industrial competence, towards Sustainable Food Security and Value Chain Development to make Nigeria the Food basket in Africa and beyond especially in the optics of the emergening AFCFTA and International commodity market through WUFAS AGR0Net’s redefined Agroprenuerial Empowerment in Food Processing Technology enabled through various years of experiences in the Food Industries.
CHINA’S EXPERIENCE
China used to be a poverty ridden country until she took advantage of well tailored industrial policies and support investment climate in Low and Medium transfer between 1980 – 1990s, at the start of her reform and opening up policy when Low and Medium -end industries flocked from advanced Western countries and Japan to take advantage of the then China’s relatively cheap labour cost , towards this development, the Chinese learnt the act of RELEVANT Industrial competence and today China is in numero Uno.
Like China, Nigeria’s industrial development is a function of the leadership disposition and policy choice they make or did not make.
It’s note worthy however that the office of the Vice President launched the PRESIDENTIAL ECONOMIC DIVERSIFICATION INITIATIVE (PEDI) – The Core Working Group (CWG ) in the thematic areas of Nutrition, Health, and Education must be reappraised especially in Nutrition – Agroprenuerial Food Processing Technology is very vital.
OUR TRAININGS ARE FOCUSED ON THE "YOUTHS" IN POST HARVEST HANDLING (PROCESSING ) OF RAW FOOD MATERIALS INTO MANUFACTURED CONSUMABLES BY THE TEEMING YOUTHFUL POPULATION AND THE UNEMPLOYED GRADUATES THE AIM OF WHICH IS ENSURING ""GLOBAL COMPETITIVENESS AND INTERNATIONAL BEST PRACTICES" BY DETAILING THE ETHICS OF FOOD PROCESSING TECHNOLOGY SUCH AS : Water Treatment, Packaging, preservation, Quality control concept, Food mgt System, etc.
While we give Improvised Demonstrations of various classes of Foods.
METHODS OF DELIVERY.
We elucidate
informations through foundamentals :
- Lectures
- Flow Chart of Food Processing.
- Improvised Demonstrations.
- Electronic media
— We publish Free online lecture journals in Food Security on our Facebook page ( WUFAS AGRONET), FAO , World Food Programme and UN Global Goals For Sustainable Development (online ).
— We also feature in some news paper publications such as BUSINESS HALLMARK , LEADERSHIP etc.
■– FOOD PROCESSING TECHNOLOGY is the conversion of raw Food materials into the alternative readily consumables. The Technology involves : Hydrolysis – gelatinization, Fermentation, Size reduction (increase in surface area), Homogenization, Prevention against natural elements eg Oxidation, Rancidity etc.
● Food Nutrition and Biochemistry is another application of the Food processing giving Scienctific explanation to the nature of Food substances .
■ CLASSES OF FOODS.
— Water Treatment / Packaging
— Beverages– Alcoholic and non – alcoholic
— Dairy Products eg Different types of Yoghurt, Cheese, Butter and Sour cream.
— Dry mix eg (Custard powder ).
— Baking and pastries
— Oil extraction , Veg oil, Oil seed .
— Fruits and vegetables
— Cereals Technology (Rice milling Technology )
— Root Crops Technology ( Cassava, Sweet potatoes, Ginger )
— Sugar Technology.
— Distillation (Ethanol )
— Drying Technology etc.
— Carcass Quality Mgt
— Fish, Poultry and Livestock industries.
● LECTURES
The art of Food Processing Technology on the aforementioned are taught by various methods due to degree of complexities and availability of the ( Unit Operations ) equipment involved while IMPROVISED equipment are used for the first 3- three- (not in all cases) classes of Foods .
● Flow Chart are used for the Complex Unit Operations. These are graphic / diagrams representation of movement from a stage to the next indicating applied engineering quantities eg time, temperature etc.
● UNIT OPERATIONS are the application of various Mechanical Engineering used to effect Production / Processing methods such as the Mixing, Fluid flow, Filtration system, Heat transffer, Pasteurization, Cooling, Centrifugation, Distillation column etc.
● WATER TREATMENT – The World Health Organization standard must be adhered to in the Physical, Chemical ,Trace and Toxic Heavy metals and Microbiology.
●QUALITY CONTROL CONCEPT – Behind every processed Foods is a long and highly regulated Quality control process that maintain the processed Foods Integrity and protect consumers health.
● FOOD FORTIFICATION – This is the supplementation of various deficiencies into Processed Foods. Such as Vitamins, Minerals, Flavouring etc.
● PACKAGING – The various functions are :
-Easy Handling, Prevention against shock, Giving exact weight, Prevention against natural elements eg oxygen, Moisture, temperature as well as aesthetics values enhancement etc
●PRESERVATION — Different types of Preservative .methods are:
- Chemical, Heat transffer ( Pasteurization ), Cold Chain, Vacuum, Inert gas, Ozone gas etc.
● FOOD MGT. SYSTEM. This include the specifics of NAFDAC (Std. Agency ) such as Maintainance of the aesthetic beauty of the Productiom premises, Food laws enforcement in Processing , Personal Hygiene, Hygienic manufacturing Practices, Cleaning, House keeping, Visitors handling etc.
● RISK ASSESSMENT and management.
- The triangular causative of fire.
- Control.
■ DECENT JOBS AWAITING THE YOUTHS IN POST HARVEST HANDLING — FOOD PROCESSING.
● Food Production entails quite enormous activities such as setting up a factory with various other professional privileges as contained in the Organogram from the management cadre to the least worker eg the Managing Director , General Mgr, Accountant, Factory Mgr , Production Mgr , Quality Control Mgr down to Drivers, Tea boy etc .
● Investment inflow into infrastructure and midstream logistics such as ● Warehouses eg ( concessioning of Fed warehouses and storage site making them functional ) ● Storages eg Silos ●On – the farm processes at Smallholder farmers levels. ●Marketing and Distribution of processed Foods. ● Dealership in Pesticides for raw materials in storage or Silos ● Buying off or Stocking up of foodstuffs for resale due to seasonality buying at cheap prices at peak season for off season resale. ● sales of Agrochemicals and other farming inputs to farmers. ● Processing of Roots and Tubers into dried chips and flour ● Animal Husbandry, Fisheries, Snails,● Exportation of Agricultural commodities eg Smoked fish, dried locust beans ●Consultancy services in Agropreneurail ●Fumigation of pesticides ● Leasing of Agricultural equipment.
The youth are veritable stakeholders and useful in the road map to Post harvest management they can be direct agents and stakeholders in post harvest management.
The above and many more are only the abridged summary of our Agroprenuerial Empowerment in Sustainable Food Security and Value Chain Development.
The Followings are the various experiences acquired during the foray of our Principal in Food Processing Industries.
■ The Factory Mgr NIYAMCO Bacita kw.state – Ethanol Distillation from Molasses.
■ BrewMaster North Brewery Ltd Kano.
■ Production Mgr. Seven Up Bottling Company plc Lagos.
■ Tech. Sales Mgr, (CCP ) Cadbury Nig plc .Lagos.
■ GM Lister flour Mills Ibadan.
■Plant Mgr – Prime Distillery and Vitners Sango Ota Lagos.
■ CEO WUFASON FOODS – Dairy & Beverages. ( Diff types of Yoghurt & flavour drinks )
● SIWES – Lafia Canning Industy Ibadan. — Fruits Canning
■ NYSC SAED (skill Acquisition Empowerment Development ) Partner in Food Processing & Preservation INSTRUCTOR LAGOS. (Currently ).
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 teeming youthful population, unemployed graduates, propreneurs and other Food handlers through our Agroprenuerial Empowerment in Post harvest handling. Towards Sustainable Food Security and Value Chain Development in line with UN 2030 SUSTAINABLE FOOD SECURITY DEVELOPMENT AGENDA
— TOWARDS THE ATTAINMENT OF SUSTAINABLE DEVELOPMENT IN FOOD SECURITY, IT DOESN’T TAKE ANY MORE ENERGY TO CREATE A BIG DREAM THAN IT DOES TO CREATE A LITTLE ONE. —
Our Contact 08034064270, 08157784430. Fb page WUFAS AGRONET. Email wufasagronet@gmail.com.
Food Security
BENEFITS OF CASHEW NUTS
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
Food Security
LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.
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
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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