Achieving the ambitious goal of zero hunger within our lifetime demands a united and concerted effort from all sectors of society. Technology and innovation play a pivotal role in this endeavor by enabling the reduction of food spoilage and waste while facilitating the efficient distribution of food to those in need. Additionally, philanthropic initiatives and charitable giving are essential components of addressing food insecurity. Support for smallholder farmers is crucial for ensuring sustainable food production and bolstering local economies. Furthermore, investing in research aimed at improving agricultural practices and developing resilient crop varieties can enhance food security in the long term. Relief agencies also play a vital role in providing immediate assistance to vulnerable populations during times of crisis. In addition to these efforts, collaboration among various stakeholders—including governments, businesses, non-profit organizations, and individuals—is essential for implementing comprehensive strategies to combat hunger. By working together and leveraging their respective strengths, these stakeholders can contribute to the realization of a world where no one suffers from hunger. Last week, we launched our food project initiative in Nigeria, distributing the food items through a church and an NGO. Despite humble beginnings, we see this initiative blossoming as a means to support the vulnerable in our midst. Indeed, with collective effort, we can strive towards achieving zero hunger in our lifetime.
This agroprocessing and food safety course is designed to meet the needs of individuals aspiring to venture into food processing, food exporters, farmers, and those seeking an introduction to the dynamic field of food science and technology, irrespective of their prior educational background. Participants in this course will gain valuable insights into post-harvest handling and processing, delve into the intricacies of product development and specification, and acquire essential knowledge about food quality and safety. This comprehensive curriculum ensures a well-rounded understanding of key aspects crucial for success in agroprocessing and quality assurance within the food sector. About the Facilitators: Tosin ‘Badeniyi (PhD, MBA): Previously a Full Professor at Durban University of Technology, South Africa, currently holds the position of Honorary Professor at the same institution. As the founder of Tosin Badeniyi & Associates LLC in the USA, he also work as a Public Health Laboratory Scientist in the United States. With a diverse academic background, Tosin has also worked as a Visiting Professor at the University of Manitoba, Canada. His illustrious career is adorned with numerous accolades, including research grants, awards, and prestigious fellowships, notably the Association of Commonwealth Universities fellowship and the APHL-CDC fellowship. Tosin has provided training and consultancy services to numerous farmers and entrepreneurs, imparting expertise in agroprocessing and food safety. Titilayo Adenike Ajayeoba (PhD) is an associate Professor at the Food Science and Nutrition Unit, Department of Microbiology, Adeleke University, Ede, Osun state, Nigeria. Titilayo earned her doctoral degree in Food Microbiology and Biotechnology from the Federal University of Agriculture, Abeokuta, Nigeria in the year 2016. She has been involved in teach, tutoring, mentoring, carrying out research and publishing in the area of microbial technology, food beverages and fermentation, food microbiology, food genomics, biotechnology and genetic engineering, and food quality and safety since 2007. She also completed her postdoctoral research (NRF-TWAS) exposure on the application of microorganisms and microbial metabolites from fermented food and beverages in food and health development, the safety and value addition to indigenous food products and enhancement of food waste management under Prof. Ijabadeniyi in the year 2020. Titilayo is a member of various national and international professional bodies, and has been the recipient of some research awards. Ajibola Oyedeji (PhD) is a food scientist with broad research interests in the determination of quality and safety attributes of foods. Having held academic positions in Nigeria, South Africa and Canada, he is currently a scientist at a multinational, ISO-certified analytical facility in Alberta, Canada, Ajibola has authored many research publications in high impact factor, web of science indexed journals and researchers around the world continually rely on his findings for research development and references. He serves as a board member of the African Continental Association for Food Protection and has obtained different grants as an individual scientist and a member of research teams. He is constantly transferring his knowledge of food science and technology to different stakeholders in the food production and processing value-chain in the areas of food quality and safety. He serves as a reviewer for many journals and a number of grant-providing bodies Registration fee: $55 Account details: Bank of America, USA. Ac name: Tosin Badeniyi & Associates Llc. Ac no: 374007468397. Swift/BIC – BOFAUS3DKOR. Routing no: 026009593 Address: 5400 Central Ave NE, Fridley, MN 55421 If you are paying into this account, you should include $15 for bank fee however, you should pay without including the bank fee if you are using Zelle. If you are using Zelle, use this email address (tosinbadeniyiassociates@gmail.com) to pay. Those registering from South Africa should pay R1000 into FNB account: 62128294072. Those registering from Nigeria should pay N50000 into GTB account: 0018571593. For more information, contact: info@tosinbadeniyi.com
The relationship between food and health is profound—while certain foods can function as powerful medicine, others can have adverse effects, resembling poison to our well-being. Nurturing a healthy life involves embracing a diet rich in medicinal foods that contribute to overall well-being. Simultaneously, it’s imperative to minimize the intake of potentially harmful or hazardous foods, recognizing the significant impact nutrition has on our health and vitality. For example the DASH diet is a dietary plan designed to prevent and manage hypertension. It emphasizes the consumption of nutrient-rich foods while limiting sodium intake. It is a comprehensive approach to nutrition that supports heart health, blood pressure management, and overall well-being by emphasizing nutrient-rich foods and limiting potentially harmful dietary components. Key aspects of the DASH diet include:
The informal food sector represents an underestimated and untapped economy contributing considerable revenue in many African countries. This sector is often overlooked despite its significant relevance to the economy. For instance, the informal food sector in South Africa is estimated to be valued at appropriately $21 billion, while the formal food sector holds the remaining 60% of the market. Considering the size of Africa’s largest economy, Nigeria, the value of its informal food sector is likely to exceed $21 billion. Few months ago, we conducted a study to gather valuable insights from buyers to understand their perceptions, experiences, and concerns regarding the safety of food purchased from the informal sector. Our findings reveal that improving the safety of food in the informal sectors require urgent attention. There was a below average confidence in the food safety of food in the informal sector and this can reduce patronage. 59% of the participants reported they experienced foodborne illness signifying health risk of food from the sector. Greater than 82% of the respondednts were willing to pay a slightly higher price with higher safety standards and food safety certification in the sector. Thus, the standardization of the sector may help improve patronage and enhance revenue from the sector.
Food security refers to a condition in which all individuals have access to sufficient, safe, and nutritious food that meets their dietary needs and preferences for an active and healthy life. It encompasses four dimensions: availability, access, utilization, and stability of food. 1. Availability: Food should be consistently available in adequate quantities to meet the nutritional requirements of the population. This includes sufficient agricultural production, efficient post-harvest handling, storage, and distribution systems to minimize food losses.2. Access: People should have the economic and physical means to obtain the food they need. This involves income levels, affordability, market accessibility, and social safety nets to ensure vulnerable populations can access food even during periods of economic hardship or emergencies. 3. Utilization: Food security requires that individuals have access to safe and nutritious food and possess the knowledge and resources to utilize it effectively. This dimension addresses issues such as food safety, hygiene, dietary diversity, and nutrition education. 4. Stability: Food security entails consistent access to food over time. It involves the ability of individuals and communities to withstand shocks and stresses, such as natural disasters, conflicts, or economic fluctuations, without compromising their food security status. Empowerment of emerging farmers is crucial for food security due to several reasons: 1. Increased Food Production: Emerging farmers, often from small-scale or subsistence farming backgrounds, play a significant role in agricultural production, especially in developing countries. By empowering these farmers with access to resources, such as land, credit, improved seeds, fertilizers, and technology, they can enhance their productivity and contribute to increasing overall food production. 2. Diversification of Agricultural Systems: Empowering emerging farmers encourages diversification of agricultural practices. These farmers often possess traditional knowledge and practices that can contribute to sustainable farming methods, including agroecology, organic farming, and conservation agriculture. Diversification promotes resilience, reduces dependence on a single crop or commodity, and helps address issues such as soil degradation, biodiversity loss, and climate change adaptation.3. Rural Development and Poverty Alleviation: Many emerging farmers reside in rural areas where poverty and food insecurity are prevalent. Empowering these farmers through capacity building, training, and access to markets can enhance their livelihoods, generate income, and contribute to rural development. This, in turn, improves local food security by creating employment opportunities, reducing migration, and stimulating economic growth. 4. Local Food Systems and Community Resilience: Empowered emerging farmers often prioritize local and regional food systems, focusing on producing for local markets and communities. This strengthens local food sovereignty, reduces dependence on imported food, and enhances community resilience. It also promotes cultural diversity, preserves traditional crops and culinary practices, and fosters a sense of community ownership and cohesion. 5. Sustainable Agriculture and Environmental Stewardship: Empowering emerging farmers with knowledge and resources promotes the adoption of sustainable agricultural practices. By encouraging practices such as organic farming, agroforestry, water conservation, and biodiversity conservation, these farmers contribute to environmental sustainability, reduce chemical inputs, protect ecosystems, and mitigate the impact of agriculture on climate change. In summary, the empowerment of emerging farmers is crucial for food security as it enhances food production, promotes sustainable agricultural practices, reduces poverty, stimulates rural development, strengthens local food systems, and contributes to community resilience. Supporting and investing in these farmers is vital for achieving long-term food security goals at local, national, and global levels.