Food Security
STEPPING UP DEVELOPMENT OF LOCAL FOOD DERIVATIVES. (value chain) AGAINST OVER DEPENDENCE ON IMPORTED FOOD
…..@Wufas Agronet, we don’t know more than Food
( We earned “FAO” Top Fan barge)
ETHICS OF FOOD PROCESSING TECHNOLOGY
This is a well articulated program borne out of (the writer’s) years of experience in various standard blue – Chips food processing Plants which included Distillery, Brewing, Bottling, Food & Beverage, Fruits Canning, Flour mills and Dairy.
The culture of food processing/manufacturing can be brought about only by application of Scientific concepts in our food handling operations. This however requires education and practical exposition of our people – the teeming youthful unemployed population, and startups to the phenomenon of science and technology.. The culture of Ethics of food processing has to be inculcated through “Standard Operational Procedures” SOP. of food processing.
The ETHICS of Food Processing Technology is giving the required attention to the specific operations that will aid GLOBALLY ACCEPTABLE food products such as : water treatment, QC concept, packaging, preservatives, food management system, others include- down time management., carbonation, production planning model, risk management, storage, warehousing amongst others. Further more, the various Unit Operations must be included such as heat transffer, centrifugation, whirlpooling, filtration, distillation, milling, pasteurisation, mixing, etc.
The Crux of the matter is educational requirements of the supposed Food handlers.
At WUFAS AGR0Net, Human Capital Development program in Food Processing is very vital . The various Operational procedures are profiled for thorough elucidation that will bring awareness and recognition to the general public. this will latter transform Food processing operations to a sophistication attainments over a period of time. However the time to start is now.
The role of various National Standard enforcement agencies will become easier with appropriate education of their intention on SOP which must be a corrective rather than punitive stances.
Our assertion on Ethics of Food Processing Technology are based on three assumptions vis:
PHILOSOPHY, OBJECTIVE and STRATEGY.
PHILOSOPHY
ENTERPRENEURAIL/ EMPOWERMENT DEMONSTRATIVE SEMINARS ON ETHICS OF FOOD PROCESSING TECHNOLOGY Is designed to expose to Food handlers the rudimentary science of food processing which will bring about confidence in processing operations. It is designed to inculcate the spirit of “we can ” through education on various foods and derivatives.
OBJECTIVE
Include turning Nigeria in to a producing country rather than dumping ground for most unwholesomely imported convineince and instant food products
- Attainment of National goals through self reliance ability to producing own goods and services, giving credence to indigenous effort in manufacturing business.
STRATEGY
- By the development of Human Capital Resources of the teeming unemployed youths.
- Inculcating the confidence needed in “Do it your self ” in food processing through improved Processing and preservation.
- Development of various derivatives of our food crops to investors
- Development of relevant technology that will strengthen the emancipation of indigenous technologies.
At WUFAS AGR0Net, we are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology through
-ENTERPRENEURAIL / EMPOWERMENT DEMONSTRATIVE SEMINARS ETHICS OF FOOD PROCESSING TECHNOLOGY.
— ESTABLISHMENT, Construction and Installation of Micro, Small and Medium scale food processing plants using 80% local content and other food grade appliances.
— Rejigging / auditing of ailing food processing plants.
— Facilitation of discuss and conferences on food Sustainablilty.
Contact 08034064270, 08157784430. emails: 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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