This article discusses the SPS and TBT measures and Agreements and takes a critical look at the impacts of these measures on food import and export. Increase in food production, changing taste and consumption patterns coupled with advancements in transport technology have greatly increased the volume of food entering international trade. In response to this, […]
The Nigerian food industry comprises of predominantly smallholder farmers, few multinationals, many small and medium enterprises, inconsistent and inefficient raw material distribution and supply chains and a largely informal market. The industry clearly represents Africa’s biggest market for food and other edible products. In 2018, packaged foods performed well in Nigeria apparently due to the […]
It’s a new year! Let’s talk about the global food industry trends for the year 2019. So, if you are a food retailer or manufacturer or you are thinking of venturing into the food service/manufacturing business, it will be useful to consider trends and identify areas to improve on that will place your business in […]
Pesticide use in agriculture is a very old practice that dates as far back as 2000 BC. Elemental Sulphur dusting was the first known pesticide, used about 4,500 years ago in ancient Mesopotamia [1]. Since the use of pesticide generally enhances yield, increasing demand for food has led to the use of higher, and often […]
The food industry utilizes processes and operations that easily generate wastes in copious amounts. These wastes occur in different forms and readily cause nuisance problems when not properly managed. Examples include peels, spent grains, suspended solids, effluents, vegetable trimmings and cuttings. Using relatively simple to high technologies, food wastes can be converted into useful by-products […]
Cassava is an easy-to-cultivate and drought-tolerant root crop accounting for much of the calories consumed by approximately 500 million people in tropical and subtropical regions of the world [1]. It is one of the most important staples consumed in Nigeria. However, cyanogenic glycosides (linamarin and lotaustralin) are present in large amounts in all parts of […]
One-third of the world’s food produce is wasted. In Africa alone, the amount of food lost can feed 300 million people. Projected increase in population will lead to increased food production which will require adequate and improved storage facilities to accommodate. Meanwhile, Nigeria faces challenges with its current storage practices where there is either total […]
Malnutrition is currently considered a public health problem. A new form of it- called micronutrient deficiency or hidden hunger- escapes early detection and thus poses a greater challenge. The debilitating effects of this problem on the health and economic fortunes of nations have been widely acknowledged. Thus, worldwide, policies and programmes are being initiated to […]
Fruits are highly perishable commodities. With globalization, fruits now travel over long distances taking several days or weeks before they are consumed. This increases the risk of spoilage with the result that postharvest losses become enormous. Conventional packaging and distribution of fruits takes time, warranting the use of innovative packaging materials examples of which are […]
Aflatoxins are naturally occurring “poisons” produced mainly by two fungal species Aspergillus flavus and Aspergillus parasiticus. There are at least 16 different types of aflatoxins produced in nature but the prominent types are aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 and aflatoxin G2. AFB1 is the most frequently detected in foods and has the […]
Food Health Systems Advisory is leading management consulting and business advisory firm providing top-tier advisory and technical services to philanthropic foundations, international organizations, donors, governments, non-profits, and corporations on strategy, policy, and program implementation. We specialise in topics related to food systems, nutrition, agriculture, health, and climate.
Our experts work with philanthropic foundations, international organisations, donors, nonprofits, investors, and food companies/ corporations focused on sustainable food systems and value addition.
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