AGRIBUSINESS : How To Export Nigerian Vegetables To Foreign Countries.

Nigeria vegetable comes in various types they include Amaranthus (Tete) , Tel Fairia, ( Ewedu), Corchorus olitorius ( Ugu) Others are, Ukazi, Ugba, Bitter leaf, etc. Almost all the vegetable in Nigeria can be produced for fresh market in 4-6 weeks after planting. 

It can be produced all the year round depending on the availability of water. Globally, there is a huge demand for Nigeria’s fresh fruits and vegetables and the supply seems short, thus, there is the need for more involvement in agri-food exports from Nigeria. 

 You can export it fresh or dry. To export dry vegetables, you will need to wash before you take it to the machine for drying. You can dry it in a temperature of 42 to 45 degree. After the drying you will sort the bad ones and make sure the one you are sending is free from foreign particles. 

If you are exporting it fresh just make sure you it is free from foreign particles and it is ready for export. The dry vegetable is good for the US and far east while the fresh vegetable is very good for the UK market. 

 Vegetables can be preserved to prolong shelf-life by drying them using solar dryers. This method is safe and easy without loss of nutrients so vegetables get to destination in good condition.Farmers can also dry vegetables to prevent loss due to spoilage when harvest is plenty and demand is low. 

 This farmer uses this method to gather much profits while creating markets throughout the year. Dried vegetables can last for more than eight months without expiring/spoiling.

The inclusion of a solar dryer. into production has increased the shelf-life of vegetables from two days to more than eight months, allowing Kisii County farmer, Jared Otundo, sell his vegetables for longer and in faraway places. continue.

Slaughterhouses as Sources of Data for Animal Health Intelligence.

 The value of meat inspection as an animal health and food safety surveillance tool has been recognized by a number of agencies and organizations, including, the European Food Safety Authority,because most food animals would eventually be slaughtered, slaughterhouses are considered a key element along the food production chain in which pathological data, information on the presence of pathogens, drug residues, chemical contaminants, and antimicrobial resistance may be measured. 

Slaughterhouses therefore represent an important control point for the early identification of potential problems that may have an impact on public health as well as on animal health and welfare.

 This  affirms the reason why proper operational protocols must be adhered to in abattoirs and slaughter houses. Slaughtering must be carried out in hygienic conditions coupled with proper meat handling and transportation to ensure wholesome beef is available to the populace.

A VISIT TO THE OKE- ARO PIG FARM.

 The scourge of African swine fever is trailed with emotional torture and financial losses. The effect of the  virus was more profound with the Covid-19 impact on the economy. The losses recorded on the farm is so high that most of the pens are empty and some farmers have diversified, looking into other agricultural ventures.

   The farm has been decontaminated severally in preparation for restocking of the pens. The biosecurity protocols have also been improved to ensure safety of the animals and the farmers. Training's  demonstrations for the farmers on biosecurity and animal health issues were conducted to keep farmers abreast of new standards in the industry.

   Farmers are encouraged to adopt stringent biosecurity protocols to ensure sustainability and profitability of the venture .

 How to make money from pig farm.

   

FOOD SAFETY: FAO highlights ‘often neglected’ foodborne parasites.

 Officials have published a document highlighting ways to avoid the risks from foodborne parasites transmitted by pork, freshwater fish and crustaceans.

Foodborne parasitic diseases are often neglected in food safety control systems even though they can cause severe human health problems, according to the Food and Agriculture Organization of the United Nations (FAO).

One challenge is that affected animals might not show signs of disease, making it difficult for farmers and authorities to detect a problem. Also, if there are no production or financial losses associated with the parasite in animals, there is no incentive to control them.

The FAO Regional Office for Asia and the Pacific publication reports different types of parasitic diseases can be transmitted to humans from pork, fish, freshwater crustaceans, vegetables, eggs of tapeworms, and protozoa.

Preventing human exposure to foodborne parasites can be the responsibility of a veterinary or food safety authority in some countries, while in others, there are no controls for parasites.

    Parasites from plants and meat

Fascioliasis is caused by two species of flatworms called Fasciola hepatica and Fasciola gigantica. It is acquired by eating raw plants such as watercress and other freshwater cultivated or wild plants, or by drinking contaminated water. It is mainly an animal disease but does occasionally affect people.

Young parasites can cause abdominal pain, fever and diarrhea. Once they reach the lungs, symptoms can include a chronic productive cough, chest pain, and sometimes fever. Signs can be similar to those of tuberculosis or lung cancer. Humans can be treated for adult flukes with triclabendazole.

Eating raw aquatic vegetable harvested from or near grazing lands should be avoided. Rinsing them is not enough and freezing is not recommended, according to the FAO. The parasite can be killed by cooking vegetables at 60 degrees C (140 degrees F) for several minutes. continue

ABATTOIR: BEEF PROCESSING.

 Abattoir: wholesome beef .

                       

 #Abattoir #wholesomebeef #Butchers #Reforms #Agribusiness #Veterinary

Promoting the poultry value chain.

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Echbee Foods : Wholesome beef.

Ensuring only wholesome beef gets to your table.

#foodsafety #foodsecurity # healthyliving. #Abattoir.