Use of ICTs for management of Critical Control Points (CCPs): Searching for solutions that directly impact the farmer

Peer Assist’ Session

What are Critical Control Points (CCPs)?

Introduction

• CCPs refer to the points/practices where controls must be applied to prevent occurrence of a hazard

• Are components of HACCP principle (Hazard analysis of Critical Control Points) - a very popular tool for food safety management

What are mycotoxins?

• Mycotoxins are poisonous chemical compounds produced by certain fungi

• They are natural contaminants of food and feed

• Several mycotoxins exist but only a few of them have been widely studied

• 25% of world food crops are contaminated with mycotoxins

Major mycotoxins and the fungi that produced them

I

Mycotoxin Fungi

Aflatoxin (B1, B2, G1, G2) Aspergillus flavus, Aspergillus parasiticus

Fumonisins (B1, B2) Fusarium verticillioides, Fusarium proliferatum

Ochratoxin Penicillium verrucosum, Aspergillus ochraceus

Deoxynivalenol, zearalenone Fusarium graminearum

T-Toxin Fusarium sporotrichioides

How do the mycotoxins get into the food chain?

• Moulds or their spores are naturally occurring in the environment (Air, soil)

• They can therefore infect the crops at any stage along the value chain;

• Pre-harvest

• Harvesting

• Handling

• Storage

• While in the food, the moulds produce mycotoxins as secondary metabolites

Crops affected by mycotoxins

• Cereals – maize, wheat, millet, sorghum and their products

• Legumes – groundnuts• Oilseeds and edible nuts• Cassava• Milk• Dried fish• Beer• Animal feeds – cotton seed cake, bran etc

Some of the moulds commonly found in food

Effects of mycotoxins

Health related• Mycotoxins have various health effects on humans and animals•The effects vary depending on the type of toxin, amount consumed and the organism•Can be acute or chronic

Chronic effects•Aflatoxicosis •Liver cancer •Immune suppression •Stunting and growth retardation in children•Liquid Encephalomacia in horses•Pulmonary odema in pigs

Economic effects

• 64% reduction in food quality in Africa (WHO, 2001)

• Each year, Africa loses USD$ 670 million in trade by not meeting EU standards alone

• In 2010, 10% of Kenya’s maize harvest was contaminated by aflatoxin resulting in an economic loss of nearly $USD 100 million.

• Reduction in marketable volume • Increased health care of affected people and animals• Decreased productivity of affected humans and animals• High cost of investment into research and management of

mycotoxins

Mycotoxin control strategies

• Improved agronomic practices

• Resistant varieties

• Biological control (non-toxin producer strains)

• Improved postharvest handling: drying to safe moisture levels, cleaning/storing, dry storage

• Legislations

Why use HACCP in management of mycotoxins ?

• The problem of mycotoxins contamination is very complex and hard to solve by a single actor/approach

• Contamination can occur at any stage of the value chain

• Once formed in food, mycotoxins can be removed by processing

• The existing strategies are still limited by

• Inadequate extension service system• Limited enforcement of the regulations • Lack of incentives to farmers• Limited awareness of the value chain

actors• Un coordinated approaches

• The challenges associated with management of mycotoxins has elicited the need for proactive rather than a reactive approach – thus the use of HACCP

• HACCP indentifies the procedures/practices (CCPs) along the value chain that are likely to expose the crop to mycotoxin contamination

• The HACCP system therefore incorporates many of the specific measures already in place but in a systematic manner

• The major benefit of the system is that specific points and factors conducive to mycotoxin production are controlled and monitored against specified critical limits.

Possible CCPs for in agricultural systems

• Seed selection• Site selection and preparation• Timely planting• Pest and disease control • Timely harvesting• Post harvest handling (drying, sorting,

shelling)• Storage

Challenges of managing CPPs

• Need for training and monitoring systems

• Need for a robust extension system

• Detailed documentation and record keeping

Use of ICT in management of CCPs

• ICT seems to have promising solutions to the challenges associated with management of CCPs in control of mycotoxins

• Use of ICT applications to deliver information to farmers through mobile phones has been reported to be cheaper and more practical compared to the conventional extension methods

• The technology has been widely used in disseminating marketing information to farmers worldwide

• However, little has been done to harness such potential to address challenges related to crop production and handling.

• This concept seeks to use ICT applications as a platform to increase access to extension information on CCPs to control mycotoxin contamination in crops

Anticipated collaborators

• Agronomists,

• Food scientists,

• Extensionists and

• ICT experts

Anticipated applications

•Short Text Messaging Service via mobile phones•Audio messages via mobile phones•Telecenters

Anticipated outputs

• ICT applications for timely delivery of extension messages

• Improved safety of staple crops• Increased market access

Thanks for listening