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Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G.L

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Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G.L 6HOHFWHG&DVH6WXGLHV 3XEOLVKHGE\,QWHUQDWLRQDO8QLRQRI)RRG6FLHQFH 7HFKQRORJ\ ,8)R67 (GLWHGE\*RUGRQ/5REHUWVRQDQG-RKQ5/XSLHQ TABLE OF CONTENTS Chapter 1 Small and Medium-Size Food Producers and Processors: Potential in National Development, International Trade, and Role in Solving Nutrition Problems John R. Lupien Chapter 2 The Role of Postharvest Technology in Improving Nutrition and Promoting National Development in Developing Countries: Constraints and Challenges Elhadi M. Yahia Chapter 3 The Role of Traditional Food Processing Technologies in National Development: the West African Experience O. Charles Aworh Chapter 4 Solar Drying in Developing Countries: Possibilities and Pitfalls Donald G. Mercer Chapter 5 Village Level Processing: Empowerment through Enterprise Skills Development in Lao PDR, Myanmar and Viet Nam Alastair Hicks Chapter 6 Improving the Operation of a Commercial Mango Dryer Donald G. Mercer and Robert Myhara Chapter 7 Implementation of a Two-stage Drying System for Grains in Asia George Srzednicki and Robert H. Driscoll Chapter 8 Efforts to Promote Amaranth Production and Consumption in Uganda to Fight Malnutrition John H. Muyonga, Dorothy Nabakabya, Dorothy N. Nakimbugwe and Dorothy Masinde Chapter 9 Postharvest Storage of Apples in China: A Case Study Guipu Li and Duo Li Chapter 10 Improved Nutrition and National Development Through the Utilization of Cassava in Baked Foods Kolawole O. Falade and John O. Akingbala Chapter 11 Agriculture, Nutrition and National Development M. S. Swaminathan Chapter 12 Minimizing Postharvest Losses in Yam (Dioscorea spp.): Treatments and Techniques Zinash Delebo Osunde Chapter 13 Food Processing and Preparation Technologies for Sustainable Utilization of African Indigenous Vegetables for Nutrition Security and Wealth Creation in Kenya F. O. Habwe, K.M.Walingo and M.O.A. Onyango Chapter 14 Indigenous Food Processing Methods that Improve Nutrient Bioavailability in Plant-based Diets of the Kenyan Population: the Example of Zinc Mary Khakoni Walingo PREFACE IUFoST is a federation of 65 countries (represented by their appropriate national bodies, known as Adhering Bodies),andfourregional groupings in Europe, Africa, Asia and Latin America.Itis thus a global organization for over 200,000 food scientists and technologists and the world voice on food science and technology. It represents food science and technology to other world bodies such as FAO, WHO, Codex Alimentarius, ILSI, UN University, OEDC and the International Council for Science (ICSU). The primary goal of IUFoST is to promote the advancement of food science and technology throughout the world through education programs, workshops, regional symposia and through activities of the International Academy of Food Science and Technology (IAFoST). Another goal is to foster the worldwide exchange of scientific knowledge and ideas through the biennial World Congress, IAFoST, three scientific journals, an on-line journal and regular Scientific Information Bulletins. As well, IUFoST aims to strengthen the role of food science and technology in helping secure the world’s food supply and eliminate world hunger by delivering programs such as distance education, workshops and integrated food systems targeted to these needs. It was with the last aim inmindthattheidea for this handbook arose during discussions at the 13th World Congress of Food Science & Technology held in Nantes, France in 2006. As editors it is our hope that this handbook will show, through the use of case studies, how the application of food science and technology has improved nutrition and promoted national development in developing countries. This IUFoST handbook is intended to transmit useful information on applications of food science and technology to those affiliatedtoboth developed and developing countries. We hope that making the chapters freely available for download will ensure the widest-possible audience. The handbook is a work in progress and we shall be happy to continue to accept contributions from all those who feel that their experiences in this area are relevant and worth passing on to a wider audience. Please send a 500 word outline of your proposed chapter to the editors. Once your outline has been accepted, the final chapter will be due within 3 months. We would like to thank all those who have given freely of their time to write chapters for this handbook. Your valuable contributions will provide important IUFoST information to food scientists, technologists and others interested in improving nutrition throughout the world. Gordon L. Robertson DipMgt MTech PhD FIAFoST FIFT(US) FAIP FNZIFST Adjunct Professor, School of Land, Crop & Food Sciences, University of Queensland Consultant in food, packaging and the environment E-Mail: [email protected] John R. Lupien MSc MPH (hc) PhD (hc) FIAFoST Adjunct Professor of Nutrition, Pennsylvania State University Adjunct Professor of Food Science, University of Massachusetts Former Director, FAO Food and Nutrition Division, Rome, Italy E-Mail: [email protected] Chapter 1 from Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G.L. &Lupien, J.R. (Eds), © International Union of Food Science & Technology (2008) Small and Medium-Size Food Producers and Processors: Potential in National Development, International Trade, And Role in Solving Nutrition Problems John R. Lupien MSc MPH (hc) PhD (hc) FIAFoST Adjunct Professor of Nutrition, Pennsylvania State University Adjunct Professor of Food Science, University of Massachusetts Former Director, FAO Food and Nutrition Division, Rome, Italy E-mail: [email protected] INTRODUCTION Developing countries face many difficulties in solving problems of malnutrition, poverty, and improving their national economy [1]. While population trends are changing from predominantly rural to more urban settings, a large percentage of the population in most developing countries remains in the rural areas [2]. At the same time, tWo major resources of developing countries are current and potential agricultural production, and the rural and urban people that can participate in national development and economic growth through sustainable utilization of agriculture resources. The important role played by small and medium-sized food producers and processors in this process of national development is often not given attention or priority, but is crucial in overall development activities. This paper examines some of the factors and problems that are important in understanding the pivotal role of agriculture in national development, discusses elements that are crucial to success in sustainable activities, gives some information on countries Which have succeeded in effective use of agriculture as an essential element in national development, and make some suggestions for the future. SMALL AND MEDIUM-SIZE FOOD PRODUCERS AND PROCESSORS In discussing the role of food producers, processors and marketers, it is useful to consider all the different groups of people involved in the food industry and in agriculture and agriculture-related industries. While much attention is given in the media to large-scale and multinational food companies, there are many more people and entities involved in local food and agriculture activities than in the large-scale companies. Thus, the contribution to national development and economy of the small and medium-size food producers and processors is vital to overall development. In considering food and agriculture, the first group taken into consideration is always the farmers: small, medium or large. What is not always appreciated, hoWever, is the Wide range of activities and products that farms produce (both food and non-food), all of Which are important to household and national economy. Farmers produce a Wide range of fruits, vegetables and animal products for human consumption. They also produce plant and animal fibers used in Weaving and a Wide range of other applications; wood for production of furniture, paper, and fuel; hides and skins for production of leather goods; floWers, etc. The fish farming and fishing industries also produce essential foods that are high value products enjoying a very Wide range of acceptance in the local and international economy. The industries that manufacture, distribute, service and maintain farm equipment and produce farming inputs such as seeds, fertilizers and pesticides employ large numbers of people and are critical to sustainable agriculture. After foods and other agricultural products are grown and harvested, it is necessary to either utilize them promptly, or take action to preserve and store them. Marketing of fresh foods requires efficient Wholesale and retail facilities in order to avoid food losses Which can range up to 50% for certain foods When proper food handling practices cannot be used. For meat, other animal products and fish, many skilled Workers are needed to process these products after they have been produced on farms, or in aquaculture or from fishing activities. Food storage facilities must be able to keep foods correctly, in cold storage or in dry form, and assure that food losses do not occur due to problems caused by attacks of insects, rodents, birds, molds and decomposition. To preserve foods, or produce food products that have an adequate shelf life, canneries, food freezers, and retail food processors such as dairies and bakeries must also have Well-trained staff that use good food handling practices to assure qualityand safety of foods,
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