Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work.

BACKGROUND: Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this with the food product quality as evaluated by the processors and the field yield. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral region). Eight cassava genotypes were evaluated. These eight varieties included newly bred genotypes, commercial checks and varieties provided and preferred by the processors. The roots of these genotypes were harvested and processed into gari and eba by processors. The time of each processing step was recorded. Processors assessed the quality of the roots and food products using pairwise ranking. RESULTS: In the field trials in Cameroon and Nigeria (Benue state), the newly bred genotypes showed superior performance in terms of dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries. Some newly bred varieties exhibited lower productivity that can make them more prone to drudgery than the local commercial checks and the varieties provided and preferred by the processors. Newly bred varieties were mostly ranked higher or equal to processors' preferred varieties concerning fresh root and food product quality. In the Cameroon location there were significant varietal differences in processing productivity and drudgery index which suggest that the particular processing methods there - such as pressing methods and fermentation time - cause these varietal differences to matter more. CONCLUSIONS: The varieties that were tested were observed to differ in yield, product quality, processing productivity, and potential drudgery levels. Some breeders' germplasms displayed a combination of increased yields and good product quality and good processor productivity. Those varieties that showed low processor productivity should be avoided during selection to avoid increased labour burden and associated drudgery of women processors. Further research is recommended to enhance food product color, latent culinary qualities, and processing productivity of newly bred varieties to improve acceptability and reduce processing drudgery for women. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot).

BACKGROUND: Nigeria and Cameroon are multi-ethnic countries with diverse preferences for food characteristics. The present study aimed to inform cassava breeders on consumer-prioritized eba quality traits. Consumer testing was carried out using the triadic comparison of technologies (tricot). Diverse consumers in villages, towns and cities evaluated the overall acceptability of eba made from different cassava genotypes. Data from both countries were combined and linked to laboratory analyses of eba and the gari used to make it. RESULTS: There is a strong preference for eba with higher cohesiveness and eba from gari with higher brightness and especially in Cameroon, with lower redness and yellowness. Relatively higher eba hardness and springiness values are preferred in the Nigerian locations, whereas lower values are preferred in Cameroon. Trends for solubility and swelling power of the gari differ between the two countries. The study also reveals that the older improved cassava genotype TMS30572 is a benchmark genotype with superior eba characteristics across different regions in Nigeria, whereas the recently released variety Game changer performs very well in Cameroon. In both locations, the recently released genotypes Obansanjo-2 and improved variety TM14F1278P0003 have good stability and overall acceptability for eba characteristics. CONCLUSION: The wide acceptance of a single genotype across diverse geographical and cultural conditions in Nigeria, as well as three acceptable new improved varieties in both locations, indicates that consumers' preferences are surprisingly homogeneous for eba. This would enhance breeding efforts to develop varieties with wider acceptability and expand potential target areas for released varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Lactobacillus garii sp. nov., isolated from a fermented cassava product.

A novel Gram-positive, catalase negative, rod-shaped strain, FI11369T, was isolated from gari, a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were Lactobacillus xiangfangensis LMG 26013T (99.4 % similarity), Lactobacillus plajomi NBRC 107333T (99.1 %), Lactobacillus paraplantarum DSM 10667T (99.1 %), Lactobacillus pentosus DSM 20314T (99.0 %), Lactobacillus plantarum subsp. plantarum ATCC 14917T (99.0 %), Lactobacillus modestisalitolerans NBRC 107235T (98.9 %), Lactobacillus plantarum subsp. argentoratensis DSM 16365T (98.9 %) and Lactobacillus daowaiensis NCIMB 15183T (98.8 %). The genome of strain FI11369T was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative, L. xiangfangensis DSM 27103T, had only a 82.4 % similarity. The main fatty acids of FI11369T were saturated C16 : 0 (18.2 %), unsaturated C18 : 1 ω9c (43.8 %) and cyclopropane C19 : 0 cyclo (ω10c and/or ω6; 22.5 %). Based on the genotypic and phenotypic data obtained in this study, a novel Lactobacillus species, Lactobacillus garii sp. nov., with the type strain FI11369T (=NCIMB 15148=DSM 108249), is proposed.

Effects of distinct practice conditions on the learning of the o soto gari throwing technique of judo.

The aim of this study was to investigate the effects of different types of practice on learning the o soto gari, focusing on the kuzushi (unbalancing the opponent). A total of 64 children (mean age 9.19 ± 1.41 years) were assigned to one of four groups: (1) static traditional practice, i.e., uchikomi - repetition of the moving pattern that characterises the technique up to the point of throwing; (2) in motion traditional practice - uchikomi with the tori (player executing the technique) moving/walking; (3) whole practice with pre-kuzushi - full technique with a preparatory component for kuzushi; (4) progressive parts practice with pre-kuzushi - progressively introducing kuzushi, tsukuri (set-up to execute the technique) and kake (final part of the technique; projection) with pre-kuzushi. Pre-test, acquisition, post-test and retention test were carried out. Movements were video recorded and analysed regarding three aspects: global technique of the tori, occurrence of a movement pattern performed by the tori to unbalance the uke (player receiving the "attack"), and occurrence of actual unbalance (kuzushi). Results showed no significant differences between-groups. However, different within-groups improvements suggest that using a uchikomi with pre-kuzushi can help learners deal with the motor actions of pulling and pushing in order to unbalance the opponent.

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.

Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid bacteria. Consequently, it gives rise to organic acids and a significant reduction in the pH. Consumer preferences for gari are influenced by these changes and impact specific functional characteristics, which are often linked to cassava genotypes. Measurement of these functional characteristics is time-consuming and expensive. Therefore, this study aimed to develop high-throughput and less expensive prediction models for water absorption capacity, swelling power, bulk density, and dispersibility using Near-Infrared Reflectance Spectroscopy (NIRS). Gari was produced from 63 cassava genotypes using the standard method developed in the RTB foods project. The prediction model was developed by dividing the gari samples into two sets of 48 samples for calibration and 15 samples as the validation set. The gari samples were transferred into a ring cell cup and scanned on the NIRS machine within the Vis-NIR range of 400-2,498 nm wavelength, though only the NIR range of 800-2,400 nm was used to build the model. Calibration models were developed using partial least regression algorithms after spectra pre-processing. Also, the gari samples were analysed in the laboratory for their functional properties to generate reference data. Results showed an excellent coefficient of determination in calibrations (R2 Cal) of 0.99, 0.97, 0.97, and 0.89 for bulk density, swelling power, dispersibility, and water absorption capacity, respectively. Also, the performances of the prediction models were tested using an independent set of 15 gari samples. A good prediction coefficient (R2 pred) and low standard error of prediction (SEP) was obtained as follows: Bulk density (0.98), Swelling power (0.93), WAC (0.68), Dispersibility (0.65), and solubility index (0.62), respectively. Therefore, NIRS prediction models in this study could provide a rapid screening tool for cassava breeding programs and food scientists to determine the food quality of cassava granular products (Gari).

The genome sequence of Gari tellinella (Lamarck, 1818), a sunset clam.

We present a genome assembly from an individual Gari tellinella (Mollusca; Bivalvia; Cardiida; Psammobiidae). The genome sequence is 1,598 megabases in span. The majority of the assembly (99.85%) is scaffolded into 19 chromosomal pseudomolecules. The complete mitochondrial genome was also assembled and is 18.5 kilobases in length.

Genetic variability and genotype by environment interaction of two major cassava processed products in multi-environments.

Conversion of cassava (Manihot esculenta) roots to processed products such as gari and fufu before consumption is a common practice worldwide by cassava end-user for detoxification, prolonged shelf life or profitability. Fresh root and processed product yield are supposed to be equivalent for each genotype, however, that is not the case. Developing genotypes with high product conversion rate is an important breeding goal in cassava as it drives the adoption rates of new varieties. The objective of this study was to quantify the contribution of genetic and genotype-by-environment interaction (GEI) patterns on cassava root conversion rate to gari and fufu. Sixty-seven advanced breeding genotypes from the International Institute of Tropical Agriculture (IITA) were evaluated across eight environments in Nigeria. Root conversion rate means across trials ranges from 14.72 to 22.76% for gari% and 16.96-24.24% for fufu%. Heritability estimates range from 0.17 to 0.74 for trial bases and 0.71 overall environment for gari% and 0.03-0.65 for trial bases and 0.72 overall environment for fufu% which implies that genetic improvement can be made on these traits. Root conversion rate for both gari and fufu% showed a negative but insignificant correlation with fresh root yield and significant positive correlation to Dry Matter content. For all fitted models, environment and interaction had explained more of the phenotypic variation observed among genotypes for both product conversion rates showing the presence of a strong GEI. Wrickle ecovalence (Wi) stability analysis and Geometric Adaptability index (GAI) identified G40 (TMS14F1285P0006) as part of top 5 genotypes for gari% but no overlapping genotype was identified by both stability analysis for fufu%. This genotypic performance across environments suggests that it is possible to have genotype with dual-purpose for high gari and fufu conversion rate.

A kinetic analysis of the judo osoto-gari technique: relationship to sweeping leg velocity.

The present study characterised supporting leg kinetics (sweeping and pivot legs) during osoto-gari and investigated the relationship between kinetic variables and sweeping leg velocity at sweep contact. Fifteen black belt judoka performed osoto-gari. Motion data were recorded using a Mac3D motion analysis system (250 Hz), and ground reaction force (GRF) data were collected using four force plates (1,000 Hz). During the swing phase, the peak anterior (r = -0.535, p = 0.040) and upward (r = -0.693, p = 0.005) GRFs generated by the sweeping leg and the peak plantar flexion moment (r = 0.548, p = 0.034) and power (r = -0.700, p < 0.005) of the sweeping leg ankle joint significantly correlated with the sweeping leg velocity at sweep contact. During the throwing phase, the peak clockwise moment (r = -0.604, p = 0.017) correlated with the peak sweeping leg velocity. The peak knee extension moment (r = 0.602, p = 0.018), hip flexion moment (r = -0.589, p = 0.021) and knee power (r = -0.618, p = 0.016) of the pivot leg also correlated with the sweeping leg velocity at sweep contact. The results indicated that exertion of the sweeping leg ankle plantar flexors positively contributed to the sweeping velocity. Increasing whole-body rotation by contracting the pivot leg knee extensors is a crucial biomechanical factor in accelerating the sweeping leg at sweep contact.

Effect of processing and variety on starch digestibility and glycemic index of popular foods made from cassava (Manihot esculenta).

In Sub-Saharan Africa (SSA), the prevalence of diabetes mellitus (DM) is rapidly increasing even in populations with significant undernutrition. The role of energy dense staple crops such as cassava is under query and not yet well understood. In this study, varieties of cassava, made into popular SSA products (fufu and gari dough) were studied for their resistant starch (RS), rapidly digestible starch (RDS) and glycemic index (GI). While the glycemic properties of the varieties studied did not differ significantly, processing any variety into either fufu or gari distinctly impacted RS, RDS and predicted GI (pGI) differently. Specifically, fufu had highest range of RS (1.1-2.1 g/100 g) while gari dough had highest RDS (1.1-1.4 g/100 g) and pGI (54-67). The results from this probe imply that fufu, when consumed, will release glucose in a slower manner than gari, therefore may be better suited in the dietary prevention and management of DM.

A biomechanics analysis of the judo osoto-gari technique: comparison of black belt and white belt judokas.

The purpose of this study was to determine biomechanical factors for the effective execution of the osoto-gari technique by comparing differences between black belt and white belt judokas. Twenty-two male judokas (12 black belts; 10 white belts) performed osoto-gari, and the motion data were recorded using a Mac3D motion analysis system (250 Hz). The peak angular momentums of the trunk and leg of the uke were larger in the black belts than in the white belts, suggesting that the black belts rotated the uke's body more effectively than the white belts. During the swing phase, the peak angular velocities of the arms and trunk twist in the black belts were larger compared to the white belts. During the throwing phase, the black belts had substantially greater peak angular velocities of the arms, upper torso, and trunk twist. Additionally, the timing of the peak value of the upper torso and trunk twist of the black belts was closer to sweeping leg contact than that of the white belts. The results can provide coaches with suggestions for improving training protocol design when teaching osoto-gari and for helping novices more efficiently master the technique.

From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria.

User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, - one of the major cassava products in Sub-Saharan Africa - in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high-quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.

Role of dewatering and roasting parameters in the quality of handmade gari.

Gari is a common cassava precooked dried semolina in sub-Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasise the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and colour). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari).

The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end-product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93-1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics.

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A.

Gari, a fermented granular cassava food product, continues to play a major role in the diets of West Africans. The white cassava commonly used for this product is devoid of provitamin A but may have a significant concentration of cyanogenic compounds. The physicochemical and functional properties of partial substitution of cassava with orange-fleshed sweetpotato (OFSP) to process gari were investigated. Two commonly consumed products "eba" and "soaked gari" were prepared from the various formulations and sensorially assessed. Cassava OFSP composite gari (77% cassava:23% OFSP, 75% cassava:25% OFSP, and 73% cassava:27% OFSP) did not significantly (p > 0.05) influence the moisture content (3.39%-5.42%, p = 0.38), water absorption capacity (589-671 mL/g, p = 0.22), and swelling index (3.75-4.17, p = 0.08) compared with that of 100% cassava gari. Expectedly, increasing the levels of OFSP incorporation significantly (p < 0.001) resulted in color change from white (L* = 83.99, a* = 0.93, b* = 16.35) to orange (L* = 69.26, a* = 7.74, b* = 28.62). For ß-carotene, the 73% cassava:27% sample was ~5.2 times more than the level in 100% cassava gari. Also, it had lower residual cyanogenic compounds (0.37 vs. 1.71 mg/kg, p < 0.001, measured as hydrogen cyanide) compared with cassava-only gari. The sensory scores by the 100 panelists using a five-point hedonic scale (1 = dislike extremely to 5 = like extremely) exceeded the minimum threshold (3) for acceptance. Within the limits of this study, OFSP can be composited with cassava up to 27% to process gari that has similar physicochemical properties and sensorial preference as that of cassava only. Furthermore, the OFSP-composited gari contains a significant amount of provitamin A and have a reduced residual cyanogenic compound. Thus, the composited gari could play a significant role in addressing vitamin A deficiency in Ghana compared to the 100% cassava only.

A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation.

The purpose of this review is to support breeders and food scientists by examining research carried out on end-user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods.

Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors.

Within communities in Osun and Imo States of Nigeria, farmer-processors grew and processed a diverse set of improved and landrace cassava varieties into the locally popular foods, gari, eba and fufu. Local and 15 main varieties were grown in a 'mother and baby trials' design in each state. Mother trials with three replications were processed by farmer-processors renown in their community for their processing skills. Baby trials were managed and processed by other farmer-processors. The objective was to identify food quality criteria to inform demand-led breeding to benefit users, especially women, given their key roles in processing. Farmer-processors evaluated the overall quality of fresh roots and derived food products through pairwise comparisons. Improved varieties had higher fresh and dry root yield. Overall, landraces ranked first for quality of gari and eba, but several improved varieties were also appreciated for good quality. Landraces in Osun had higher gari yield and a higher swelling power compared to improved varieties. Colour (browning), bulk density, swelling power, solubility and water absorption capacity were the criteria most related to food product ranking by farmer-processors. Evaluation of varieties under farmer-processors' conditions is crucial for providing guidance to breeders on critical selection criteria.

Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties.

Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of ß-carotene in some newly released cassava varieties is under query. From four of these new varieties, two commonly consumed products (gari and its dough) were processed according to standard methods. Retention of ß-carotene was then probed after applying fermentation periods of a day and three days. The possible contribution of the products to Vitamin A intake in children, adolescents, and women was also assessed. The concentration of ß-carotene in fresh Cassava roots ranged from 5.32 to 7.81 µg/g. The percentage retention ranged from 14.4 to 29.3% and 10 to 21.7% in gari fermented for one and three days respectively. The impact of varietal difference and length of fermentation was significant on retention in the intermediate and final products (p < 0.001). When compared with dietary intake data, cooking biofortified gari into its dough reduced Vitamin A intake in most varieties. We conclude that processing Cassava into gari (especially its dough) could hinder the retention of ß-carotene however some varieties have retention advantage over others irrespective of the initial concentration in their fresh roots.

Sensory and physicochemical profiling of traditional and enriched gari in Benin.

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L-lactic acid, and ß-carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

Assessment of heavy metals and microbial contamination of gari from Liberia.

Cassava is a staple mostly eaten in the form of gari, after rice in Liberia. The local method of gari processing often leads to product contamination, thus, a study was done to assess the heavy metals and microbial contamination of gari in eight counties of the country. A total of sixty-one gari samples were collected and packaged in an airtight polyethylene bag for analyses, using standard methods. Results depict that the mean of the heavy metals in the gari samples is iron (Fe) 43.87 ppm, copper (Cu) 0.94 ppm, zinc (Zn) 5.49 ppm and aluminum (Al) 257.45 ppm. Yellow gari had the highest Fe (64.90 ppm), Cu (1.25 ppm) and Zn (7.85 ppm) content, but with the least Al content (87.15 ppm). The Fe content was lower in groundnut-fortified gari (42.93 ppm), and the Cu (0.70 ppm) and Zn (3.50 ppm) content were lower in groundnut-moringa-fortified gari. The samples and counties have no significant statistical effect (p > .05) on the heavy metals composition of the products. No microbial growth was observed in groundnut-fortified and groundnut-moringa-fortified gari but with coconut-fortified gari having the highest total fungi count of 800 CFU/g. The major fungi identified in the gari samples are Penicillium and Aspergillus spps., but with their counts within the regulated level. Therefore, the gari consumed in Liberia are safe except for the high Fe and Al content, which needs to be addressed with the use of unpainted stainless steel materials as food contact surfaces.

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari.

Simple but reliable methods for the determination of the physicochemical properties of gari were evaluated for the parameters, such as grain size, bulk density, swelling index, moisture content, gross calorific value, cyanide content, and acidity content. The grain sizes were between 525 and 928 µm (weighted means), the bulk densities between 0.541 and 0.699 g/cm³, and the swelling indices between 3.21 and 4.33. The moisture contents ranged from 4.30 to 9.19%. The gross calorific values were found between 15.45 and 15.82 kJ/g. The cyanide contents were between 0 and 4.8 ppm. The acidity contents varied among 0.55 and 1.62%. Correlation tests verified the influences of the grain size and the moisture content on the acidity content with a probability of 99.9%. The methods were regarded as suitable and adaptable for the application in small and medium cassava-processing industries with special regard to the respect of the consumer`s health safety.