Food Security
WHY YOU MUST STOP EATING PONMO
■ PONMO- The gelatinous alternative product in the food value chain of Hide/Skin as become a delicacy of sort in the menu of not only the poor but even the novo-rich in the society particularly in the sub Sahara Africa but found to be very susceptible to anthrax infections.
■ People at risk – Amala ( swallow form of food from yam flour) joint patriots.
…….@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 & Value Chain Development.
ANTHRAX
Anthrax is a severe disease caused by the bacteria known as Bacillus anthracis, it can affect both humans and animals, including wild animals and livestock eg. Cows ,pigs , Camel, Sheep, goats etc. The bacteria , which exists as spores, can be found in the soil , wool or hair of infected animals.
Anthrax spores are resistant to extreme conditions and can survive in the soil or environment for decades , making control or eradication of the disease very difficult. The spores are brought to the surface by wet weather conditions, deep digging or when eaten by livestock or wild animals grazing.
• In animals, anthrax can cause symptoms such as as high fever , weakness, loss of appetite, bleeding from all body openings eg. nose,mouth, ears and anus, without blood clotting.
● Anthrax can affect humans :
— Through skin infection i.e : direct contact with infected animals through wounds or cuts; gastrointestinal ie through eating raw or undercooked meat of infected animals or their products including milk and inhalation ie breathing in the spores ( the deadliest form of the disease ).
SYMPTOMS IN ANIMALS
— High fever, weakness, loss of appetite , bleeding from the body openings, swelling and difficulty in breathing and bloody diarrhoea.which may lead to sudden death in most cases. Also note that the blood of infected animals dosen’t cloth at slaughtering also marked bloating and quick decay occurs.
● PERSONS AT RISK
People who handles animals i.e, veterinarians , veterinary laboratory workers, farmers, abattoir workers, butchers, cattle rearers, livestock producers and traders, wildlife handlers, hunters, park rangers, processors, importers and exporters of hide and skin, animal health workers etc.
People who consume animals ( cattle, goat and sheep ) that are found dead, health care workers, diagnostic laboratory workers and caregivers, who are exposed to patients or their biological specimens.
Law enforcement officers ( Police,Military, Immigration, Customs, Point of entry personell etc ) and anyone travelling to location with confirmed anthrax case within and outside Nigeria.
●Avoid contact with meat/bush meat or animal by products eg. Skin, hides (PONMO) and milk of a sick or dead animal. Do not slaughter sick or dead animal , it can cause significant exposure with risk of inhalation of bacteria by humans around at the time.
• Report high incidence of ( high index of suspicion/ vigilance of human or animal) and notify the health authorities on any of the above-stated symptoms.
■ If you suspect that you or an animal may have been exposed to anthrax, quickly seek immediate medical care -for humans or veterinary attention -for animals. Or call FMARD hotline +2348110972378 or NCDC hotline 6232.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy . 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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