Food Security
THE BANE OF PRODUCTIVITY IN DEVELOPING NATIONS — VIS-A-VIS FOOD PROCESSING ( LACK OF SKILL Acquisition).
■ Post harvest On-the farm processing is abysmally low in the developing nation due to lack of knowledge in the ‘rudimentary’ Food processing technology thereby leading to humongous foodwastages.
■Food Processing is the skill needed in creating food value chain (products) . While Food Manufacturing is the management of commercial massive production of food products.
■ Simple ‘improvised’ equipment can drive Cottage food processing.
■In a situation where a supposedly Cottage processing entrepreneur assumed to be a manufacturer , failure sets – in, for he/she lack the wherewithal.
…..@WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP(WA) & ROCKEFELLER FOUNDATIONS Top Fan barges.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy Services in Human Capital and Value Chain Development.
↔️WufasAronet — INDUSTRIAL EXPERIENCEs.
— Factory Mgr. – Nig. Yeast & Alcohol Manu. Co. ( NIYAMCO ) Bacita, Kw/State.
—- BrewMaster , North Brewery Ltd. Kano
— Production Mgr, 7up Bottling Co plc Ikeja ,Lagos.
—- Tech. Sales Mgr , Cadbury plc Lagos
— Plant Mgr, Prime Distillery & Vintage. Sango-Ota , Ogun state.
— SIWES- Lafia Fruit Canning Factory. Apata, Ibadan.
— Ceo, Wufason Foods -Dairy and Beverage.
— President – www.wufasagronet.com
MANUFACTURING Vis-a-Vis PROCESSING
In the blue chip manufacturing businesses , qualified personnels are employed as trainees and trained for a period of 12-24 months before assigning responsibility to them. This goes to show why the CWG (especially in Food processing) are important and necessary in Nation building.
In a far away Asian nation , their youths are conscripted into security forces for about a year today they’re armed forces to be reckoned with.
In developing nations , claiming the status of a manufacturer by a cottage entrepreneur is responsible for the relative low productivity and failed businesses. The different categories of enterpernuerial activities vis:
–Cottage $150- $2.5000,
— Micro $4000- $15,000 ,
— Small $15,000- $70,000 and
— Medium $1million and above Enterprises.
• PROCESSING is the skill involved in creating products , any nation that is not emphasising the importance of skill acquisition with its populace will suffer from the effects of low productivity hence SKILL ACQUISITIONS comes first.
• MANUFACTURER is a capitalist who has the wherewithal to hire or acquire a processor , technologies ( equipment ) , other human and material resources for mass production.
CORE WORKING GROUP
These are resource personnel needed to train in SKILL ACQUISITION in the thematic areas of Nutrition, Health and Education which are relevant to growth and development.
● Many businesses fail due to lack of acquired skills.
In the developed climes, skills in cottage processing METAMORPHORSIZE into manufacturing eg. GUINNESS brewery started as a family cottage processing enterprise. Glass blowing in North Africa is another example, In Israel, each family have their specialty . On the Contrary, the developing nations lack adequate skills and the wherewithal that can be developed into Micro, Small or Medium enterprises.
■ IMPORTANCE OF SKILL ACQUISITION.
In the developed clime, skill acquisition through the Core Working Group is key to development of QUALITY populace with relatively high Human Development Index (HDI). The poverty rate in Africa can be mitigated if the required skills are learnt.
CONCLUSION.
In the Agroprenuerial sector , there must be a paradigm shift by braking away from the stereotypical limitations of traditional paralysis of only agricultural production but must include Food processing technology and storage facilities for On- the Farm post harvest handlings thereby curbing wastages.
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development .
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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