This study aimed to report the traditional technics used in Benin to store sorghum and millet grains and assess the knowledge level of the farmers and sellers on the problematic of mold contamination during the grain storage. Entire sorghum and millet production areas were carried out. Face-to-face interview of 1,040 farmers and sellers of both cereals were conducted. The data were collected according to an adapted set of questions European Scientific Journal September 2017 edition Vol.13, No.27 ISSN: 1857 -7881 (Print) e -ISSN 1857 172 based on direct observation, group discussions, individual interviews and garret visits containing sorghum and millet. The results were analyzed using SAS software. The survey results provided by this approach showed that 93.24% of farmers were men and 100 % of sellers were women. 68.92% of farmers had over 50 years old while 64.29% of sellers had less than 35 years. Their education level was relatively low and marked by 70% of unlettered. Several storage technics are used. The most widely used is solar drying, but it has the lowest shelf life compared to the second widely used to apply the chemical pesticides to cereals product. According to them, this technic allows a long shelf life for the cereals. The most of interviewed farmers and sellers (69%) use moldy grains in animal feed while 11% used it in human consumption. 13 % of both cereals were destroyed and 7 % of them ignore that mold can have caused the sanitary risks. In view of the socio-economic importance of the cereals and their role in the nutritional needs of people it become necessary to trained the farmer and sellers in other drying and storage technics in order to prevent food-borne diseases
Chilli pepper (Capsicum spp.) is an annual vegetable fruit used as a spice in almost all food
and especially in all local dishes in Benin. However, it is neglected in many countries and
relegated to the background which does not favor the agricultural development. As a result,
its cultivation and conservation are still traditional and face many cultural and post-harvest
constraints. The objective of this work is to make an investigation on the current state of the
chilli pepper sector in Benin from the planting, growth, harvest until the transformation
through storage and preservation. Overall, the review presents all the technical
shortcomings hindering the opening of the sector on its socio-economic environment and to
make recommendations for the improvement of the quality of chilli pepper sold and
consumed in Benin. Thus, the results of this review indicate that there are several local
varieties of chilli pepper grown in Benin belonging to three species of the Solanaceae family:
Capsicum chinense (annual variety), Capsicum annuum L. (annual variety) and Capsicum
frutescens (perennial variety). Its production is generally in rainfed or irrigated crops, in
truck farming or on mainland. The best farming technique is the one that begins with the
nursery and its success depends on the quality of the plants resulting from this stage. The
best methods of storage and preservation vouching a good sanitary quality of chilli pepper
are still to be promoted. The main problem encountered by the tillage of chilli peppers in
Benin is its contamination by mold during its production and storage. It is therefore
important to follow the technical production, storage and preservation routes, to assess the
susceptibility of chilli pepper to mold at each stage and to measure the mycotoxins
throughout the production chain so as to vouch the safety of chilli pepper consumers and to
develop the chilli pepper sector in Benin.
on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.
Challenging with environmental problems and health due to non-biodegradable plastic wastes, Abomey-Calavi university heads have banned the use of any Non-biodegradable Plastic Food Packagings (NPFP) on all campuses. This study aimed to verify the effective implementation of this decision and assess the microbiological quality of ecological primary food packagings used in Abomey-Calavi campus. To achieve the objectives, a survey based on a questionnaire was submitted to actors in this policy (students, teachers, administrative officers and vendors). Microbiological quality evaluation of primary food packagings used consisted of counting the total mesophilic flora, total and thermo-tolerant coliforms, yeasts and molds through the basic laboratory methods. The results showed that 94,4% of Abomey-Calavi campus peoples are aware of the memo banning NPFP use within the university. They recognize that enormous risks of public health and ecosystem degradation are associated with the use of NPFP. Unfortunately, these pachagings continue to be used even though the trend is downward. The communication on ecological packagings benefits by university authorities remains insufficient. Also, some primary food packagings heavily used in this campus contains pathogenic microorganisms (thermotolerant coliforms and mycotoxinogenic molds) that can cause gastroenteritis and other food poisonings. People frequenting Abomey-Calavi campus remain permanently exposed to the risks associated with NPFP use. These packagings, especially that from food use constitutes potential and permanent sources of insalubrity, food poisoning, foodborne infection and intoxication.
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