Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?

Despite the fact that adhering to cocoa quality management practices (QMPs) is crucial to satisfy consumer food safety standards and receive premium cocoa pricing, evidence of cocoa farmers' compliance with these recommended QMPs is scanty in Ghana. The purpose of this study was to assess the extent and antecedents of farmers' compliance with six QMPs including pest and disease, harvesting and pod storage, pod breaking and bean removal, fermentation, drying, and bagging and storage practices in Ghana. Data from 200 farmers was solicited and analyzed using a compliance index as well as a seemingly unrelated regression (SURE) model to account for cross-correlation effects among six recommended QMPs. The results show an overall index of 2.46, implying that the cocoa farmers moderately comply with the six QMPs. Specifically, compliance levels for fermentation (index = 2.90) and drying (index = 2.92) practices are high, while farmers showed low compliance with bagging and storage practices (index = 1.33). The SURE model exhibits heterogeneous covariates that influence farmers' compliance across the six QMPs. However, extension access, sex of the farmer, and to some extent awareness of quality management practices, as well as education, are significant determinants of compliance across all six quality management practices. These findings have implications for strengthening the Extension Services Division of COCOBOD and gender mainstreaming of cocoa quality improvement training to address the challenges of women cocoa farmers.

Internalisation of microbes in vegetables: microbial load of Ghanaian vegetables and the relationship with different water sources of irrigation.

The occurrence of pathogens in the internal parts of vegetables is usually associated with irrigation water or contaminated soil and could pose risk to consumers as the internalised pathogens are unaffected by external washing. This study was carried out to assess the rate of internalisation of microbes in common Ghanaian vegetables. Standard microbiological methods were employed in microbial enumeration of vegetables collected at the market and farm levels, as well as irrigation water and soil samples. The overall mean counts of vegetables were 4.0 x 10(3) cfu g(-1); 8.1 x 10(2) cfu g(-1); 2.0 x 10(2) cfu g(-1); 3.5 x 10(2) cfu g(-1) for total bacteria, coliform counts, faecal coliform counts and yeast counts, respectively. The rate of internalisation of coliforms in vegetables irrigated with stream/well water was 2.7 times higher than those irrigated with pipe water. The mean coliform counts (4.7 x 10(7) cfu g(-1)) and faecal coliform counts (1.8 x 10(6) cfu g(-1)) of soil samples were similar to those of stream water suggesting both sources exerted similar contamination rates on the vegetables. Generally, there were no significant variations between the rates of internalisation of microbes at the market and farm levels at p < 05, indicating that internalisation of microbes in the vegetables mainly occurred at the farm level. The study has shown that microbial contamination of vegetables in Ghana is not limited to the external surface, but internal vegetable parts could harbour high microbial loads and pose risk to consumers. Safety practices associated with the commodity should therefore not be limited to external washing only. There is the additional need of heating vegetables to eliminate microbes both externally and internally before consumption.

Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana.

Data was collected from food vendors in a poor resource community in Ghana, which showed that the vendors constituted an important source of oro-faecal transmission. Following this, the WHO five keys of safer food were utilized in an evidence based training programme for the vendors to improve their food handling practices. Impact assessment of the food safety training showed that 67.6% of the vendors had acquired some knowledge from the workshop and were putting it into practice. Lack of food safety equipment was a major hinderance to behavioral change among the vendors as far food handling practices are concerned.