Food Security
WORLD WATER DAY
GROUNDWATER — NATURE’S PERFECT BREW
WATER FROM AQUIFER
Water is the most important compound on earth, it composes of two elements Oxygen and Hydrogen in the ratio of 1:2 respectively. Water is the major constituent of all cells of animal and vegetables, it takes 60% or 45 litres of an adult body.
Without water there can be no processed foods and Beverages water cleans ,conveys and in many cases become part of final product.
In most area ground water is a more consistent source of good water than lakes or rivers. Over 80% of work force worldwide are water dependents.
In Lagos, about 540 million gallons per day of water is required but Lagos water corporation can provide only 210mg/day leaving a short fall of 330mg/day 61%..Entrepreneus in water production could latched on to this untapped potential.
WATER SOURCES
Water could be found from various sources such as rain water, surface water, pond, Lakes and ground water shallow or deep well. Usually water from the surface sources pick up impurities such as carbon dioxide, Oxygen, Organic as well as inorganic pollutants . Ground water from shallow well could be either hard or soft depending on the mineral characteristics of the environment. Deep well contains a considerably high concentration of dissolved minerals eg ferrous than surface pollutants.
AQUIFER
Ground water is stored in cracks and crevices of rocks and in the pores of geological materials in the earth crust. An identifiable usable significant underground source of ground water is called aquifer, Aquifer can be anywhere from a few feet to hundred of feet thick and lie just beneath the surface or hundred of feet deep.some aquifer lie under a few acres of ground some under thousands of square kilometers.
CONTAMINATION
Danger to our ground water resources take two forms, OVERDRAFT and CONTAMINATION.
Overdraft occurs when water is pumped out of an aquifer faster than it is replenish. In Nigeria where public water utilities is almost absent over 500% increase in total withdrawal of ground water has occurred, with every home having their private wells and boreholes .
Overdraft of ground water in coastal areas allows salt water to intrude into the fresh water aquifer making the water unusable for most purposes. This problem may force the affected communities to use recycle water, this could be used for irrigation in farms, Parks and other green areas.
Contamination of ground water happens in two general ways .The first involves sources such as Waste disposal site , storage tank leaks and hazardous chemical spills that create high concentration of a variety of toxic metals, organic chemicals and petroleum products. The second kind of ground water contamination occurs on broader scale from sources as agriculture, Urban run off,Construction, forestry and mining. activities, industrial and municipal effluent and on site domestic septic system.
WATER TREATMENT.
This is key to solving inadequate water supply in the society.
Water treatment plants are diverse in function and operations, the followings are different types of treatment plants :
—- Filtration Plants – chemical, sand and carbon filter.
—– Reverse Osmosis and Membrane.
—- Ozononator, and UV sterilizer.
WORLD HEALTH ORGANIZATION CRITERIA FOR WATER STANDARD ARE BASED ON
■– PHYSICAL – Appearancce, Taste, Temperature, Odour, Turbidity, Total solids, Conductivity etc
■– CHEMICAL — Total acidity, Total alkalinity, Floride, Chloride, Nitrate,Phosphate, Sulphate etc
■— Trace/Toxic Heavy metals. — Calcium, Magnesium, Cadbium, Colbalt, Ferrous, Lead, Silver, Mercury etc
■– MICRO BIOLOGY –Total plate count ,Coliform Test (Confirmatory feacal test)
DESCRIPTION OF WATER STANDARD.
- TURBIDITY -Cloudiness of water as a result of light dispersion by insoluble suspensions in water eg, iron, finely divided particles of clay etc.
- Colour — These are the general pigmentation impacted by metallic salts, or organic matters .Colour is not desirable in water.
- Taste/Odour – Could be impacted by decay organic matters, algae, microbes, dissolved gases eg, chlorine.
- Dissolve solids — These cloud be organic or inorganic – this could contribute to undesirable taste and sedimentation.
*Alkalinity- Is the ability of water to neutralize acid.
*Hardness – Caused by the presence of calcium bicarbonate
and magnesium carbonate.
*Chlorine – A medicinal taste in water not desirable. water must be chlorine free after treatment. - Iron – Present in almost all water existing in ferrous form.must be rid off water.
WATER IS LIFE
At WUFAS AGR0Net ,we Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the startups, teeming youthful population, unemployed graduates, propreneurs and other Food handlers. Through our Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY. We have the required expertise to eliminated undesirable constituents of water to provide clean potable water through complete water treatment plant by Oxidation, Coagulation, Chlorination, Filtration and Annihilation.
08034064270, 08157784430.emails wufasagronet @gmail.com, fb wufasagronet.
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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