Food Business Africa April 2014

IN THIS ISSUE: ENERGY MANAGEMENT IN BOILERS • SENSORY EVALUATION THE PREMIER RESOURCE FOR INNOVATION, PRODUCTION, PACKAGING & MARKETING IN THE FOOD AND BEVERAGE INDUSTRY

AFLATOXINS 28 Can Africa conquer Aflatoxins?

Ice Cream

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VOLUME 2 ISSUE 2, NO. 6 • ISSN 2307-3535

A FOODWORLD MEDIA PUBLICATION

SENSORY EVALUATION OF FOODS PRACTICAL TRAINING Great food products delight many senses all at once. Understanding and being able to measure the sensory quality of food products is therefore the single most important factor influencing their success in the marketplace. Without appropriate sensory analysis, there is a high risk of market failure.

From this program, you will learn the importance of sensory evaluation of food and how this can be applied to improve on your products and marketing strategies. You will learn different sensory tests, how to set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product.

Module 1: 63,000+VAT • Dates: 16-18 June 2014 Module 2: 42,000+VAT • Dates: 19-20 June 2014 Two modules offer: 94,500+VAT • Dates: 16-20 June 2014 Venue: Eka Hotel, Mombasa Rd, Nairobi, Kenya Timings: 0830 – 1700hrs

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This program is divided into two modules.

Module 1: Practical Sensory Evaluation of Foods. 3 days • Introduction • Sensory attributes of foods • Sensory analysis requirements • Selecting sensory evaluators • Preparing for a sensory test • Sensory evaluation program • Designing a sensory evaluation lab Module 2: Statistical Methods for Sensory Evaluation. 2 days • Sensory tests • Sensory scales • Sample treatment and presentation • Test errors • Data analysis Target Audience Professionals and Managers involved in sensory evaluation of food/beverage products including • QC, QA and R&D specialists • Production managers • Marketing managers and market research support staff

FOR ANY COMPANY NOMINATING MORE THAN 2 TRAINEES, SAVE 30% OFF THE TWO MODULE COST FOR EACH EXTRA TRAINEE

Contacts: Lois Ndiba - Food Safety International • +254 722 402089 l.ndiba@foodsafety.co.ke George Odongo - Food World Media • +254 725 343932 info@foodbusinessafrica.com Limited class, book early to avoid being closed out

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TRAININGS & EVENTS

TRENDS:

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Ice Cream: The ice cream aisle has seen the emergence of premium ice cream brands that resonate well with the discerning consumer.

Contents QUALITY MANAGEMENT:

16

Sensory Evaluation: The importance tasting of foods in quality management.

PLANT & EQUIPMENT:

22

Energy Management: We examine how to achieve efficiency in your boiler operation and steam distribution system.

SPECIAL REPORT:

28

Aflatoxins in Africa: We examine the efforts Africa has put in place to deal with Aflatoxin.

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Cover Photo| www.frozenfoodeurope.com

FORMULATION:

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Fortification of Flour: Why flour fortification is important in improving the nutrition of Africa’s population.

COUNTRY FOCUS:

24

Mauritius: We profile one of Africa’s countries.

REGULARS 2 Editorial 4 Calendar of Events 5 Power Talk 6 International Insights 10 Africa Insights 15 New Products on the

FOOD SAFETY:

33

Competence of lab personnel: The importance of recruiting and training of laboratory personnel

Shelf 21 Executive Q&A 34 Event Images 36 Quotes in the News

Work Place Safety & Health: The role of safety committees in the workplace.

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FOOD BUSINESS AFRICA | APRIL 2014

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EDITORIAL

It is time to face the truth about the Sugar Industry in Kenya “You can write a PhD thesis on the intrigues in the sugar industry in Kenya”, was how a friend of mine recently retorted to me as we were discussing our recent coverage of the sugar industry in Kenya, which appeared in our February 2014 issue.

Ask anyone involved in the sugar industry in Kenya, from the farmer all the way to the consumer, and chances are that no one will give a direct answer as to how to sort out the issues that bedevil this important sector. Not even the Government. My friend insisted.

The problems that face the industry are legion - high production costs and consumer prices, poor governance, high levels of debt, old technology, and smuggling of unregulated imported sugar.

We do not even think that the recent suspension of the Managing Director of Mumias Sugar, pending investigations into sugar smuggling, will sort out the miller’s problems.

In late February, we also woke up to the news that Kenya had been given an extra year to reform the sector by COMESA, before sugar from the country’s neighbours come flooding in.

It seems no one noticed this, for as far as we know, we did not hear that farmers,

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millers and consumers were celebrating in the country’s cities and sugar zones, for the chance to continue with the good times, for at least another year.

This is because farmers, millers and the Government may be fearful that this could be a lull before the storm, since at some point in future, Kenya will have to open up its market to COMESA’s sugar duty and quota-free. My friend also asked me that if we cannot manage illegally imported sugar from COMESA, how do we expect to manage the industry when the gates shall be opened to sugar from COMESA countries.

On deep thought, we gathered that probably those who could have been celebrating, and will continue to do so, were the faceless sugar barons, who bring in unregulated sugar into the country.

As for the consumer, long used to The Government must free the sugar industry from its restrictive hands into the hands of private investors who shall bring modernity, good governance, technology and skill to this important industry.

paying higher sugar prices than those in the world market and also as compared to the neighbouring countries, the opening up of the sector to COMESA sugar is long overdue. For the Government and millers, the next one year will be critical.

As it stands, the Government will have to choose who among the stakeholders in the sector to save from the tough situation ahead. Does it save the long suffering farmer, who continues to live in poverty?

Does it save the sugar mills, with their inefficiency and poor governance issues that abound? Does it save the employees, long used to their comfortable jobs? Does it save the consumer? Or does it save the faceless sugar baron, by maintaining the status quo?

We guess it is the Government to choose which option to take. As for the rest of us, we are asking the Government to finally free the sugar industry from its restrictive hands into the hands of private investors who shall bring modernity, good governance, technology and skill to this important industry.

In this issue, we delve into the Aflatoxin issue and ask if Africa is ready to tackle this menace (Page ). We also provide an update of the importance of flour fortification (Page ) and provide a run-down of the latest trends in ice cream processing in Eastern Africa (Page ).

These and our regular columns on Plant and Engineering, Food Safety and Operations and our latest African and international news segments should keep our readers informed of our industry Wish you a good read.

Editor

PUBLISHERS: Foodworld Media EDITOR: TJ Kwach CONTRIBUTORS: Bernard Maonga • George Ooko • Lois Ndiba DESIGN & PRODUCTION: Centrepress Media ADVERTISING & SUBSCRIPTION: Dorothy Chao • George Odongo

Foodworld Media P.O Box 1874-00621, Village Market, Nairobi Kenya Tel: +254 20 8155022 Cell: +254 725 343932 info@foodbusinessafrica.com www.foodbusinessafrica.com

Copyright 2014. Reproduction of the whole or any part of the contents without written permission from the editor is prohibited.

All information is published in good faith. While care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of any action taken on the basis of information published.

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APRIL 2014 | FOOD BUSINESS AFRICA

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EVENTS CALENDAR

APRIL 2014 April 28-30 • 4th Africa Sugar Outlook 2014 • Mombasa, Kenya • www.africasugar.com MAY 2014 May 2-4 • Egypt Food Tech Expo • Maadi, Cairo, Egypt • www.foodtech-egypt.com May 8-10 • Food Ingredients Istanbul •Istanbul, Turkey • http://www.foodingredientsglobal.com/istanbul/home May 8-14 • Interpack • Dusseldorf, Germany • www.interpack. com May 20-22 • Sweets & Snacks Expo • Chicago, IL, USA • www. sweetsandsnacks.com May 20-22 • FoodBext West Africa • www.foodbextwa.com JUNE 2014 June 11-14 • Propak Asia • Bangkok, Thailand – www. propakasia.com June 17-19 • Safety & Health Expo • London, UK - www. safety-health-expo.co.uk June 18-20 • African Livestock Conference and Exhibition • Kampala, Uganda – www.livestockafrica.com June 22-24 • IFT Annual Meeting & Food Expo • New Orleans, LA, USA; www.ift.org June 22-24 • Africa’s Big Seven • Midrand, Johannesburg, South Africa; http://www.exhibitionsafrica.com/ems/africa-sbig-seven.html

Is you African Strategy taking longer to deliver than you planned?

11% Africa is full of potential but is a tough place to do business, we agree.

JULY 2014 July 18-20 • African Techno-Business Conference & Exhibition – www.foodtradeafrica.com/ Do you have an event you would like to share with our readers?

Please contact us on info@foodbusinessafrica.com

IN THE

NEXT ISSUES

JUNE 2014 Special Report: Dairy Industry in Uganda Food Safety: Traceability Ingredient Applications: Food Colours AUGUST 2014 Special Report: Sorghum Production and Processing Opportunities in Africa Trends: Cookies and Biscuits Ingredient Applications: Starch in Foods

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APRIL 2014 | FOOD BUSINESS AFRICA

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POWER TALK

T

Imports kill African economies Sixty percent of the world’s unused arable land is in Africa, according to Carlos Lopes, the executive secretary of the United Nations Economic Commission on Africa, and yet it contributes less than 10% of the global agricultural output.

With forty five percent of rice and 85 percent of wheat consumed in the region being imported, the need for ramping up local production is an urgent matter to sort out.

In this regard Ethiopia and Nigeria come to mind.

Ethiopia has put in place an Agricultural Transformation Plan that aims to more than double the production of key crops from 18.1 million metric tonnes to 39.5 million metric tonnes in 2015 through several initiatives including an annual 12% increase in investment in agribusiness.

In Nigeria, the Federal government’s Agricultural Transformation Agenda aims to make ‘Nigeria an agriculturally industrialized economy’ by reducing importation of products that can easily be grown in the country including wheat worth US$ 4bn a year, rice worth US$ 2bn a year, sugar and fish. The government has entered into various agreements with investors and also changed the policies so as to encourage local production as well.

he year 2014 has been declared as the Year of Agriculture and Food Security by the African Union (AU). This is an important milestone in many ways, considering that Africa still retains the unenviable reputation of a continent that has failed to feed its population, despite the abundance of resources like land, water and good climatic conditions This comes 10 years after the AU and NEPAD formulated the Comprehensive Africa Agriculture Development Programme (CAADP) which laid the ground for agricultural transformation on the continent CAADP is a continent-wide structure within which African countries plan to accelerate economic growth, eliminate hunger, reduce poverty and enhance food and nutrition security, through agriculture-led development. Fifty out of fifty-four countries in Africa are using the CAADP structure in agricultural planning, Agricultural industrialisation according to the AU Africa has a great potential to follow in the paths of China and The World Bank reckons that agriculture is essential for Africa’s India by following the agricultural industrialisation root, but growth as it already ‘employs 65 percent of Africa’s labor force and only if agricultural production is boosted and also if the bulk of accounts for 32 percent of gross domestic product’. Agriculture this produce is processed locally to more value added products. therefore provides a solid ground on which the continent can It is in this regard that Africa transform its economy, create more needs to make use of its abundant jobs and feed its population. resources of land, weather and It is the potential that agribusiness Africa’s annual agricultural water to transform its economies GDP growth has averaged nearly and agro-processing have to transform through agro-processing 4 percent since 2003, states Mrs the economy and lives of the Value addition of agricultural Tumusiime Rhoda Peace, the continent’s population produce within the continent will commissioner for Rural Economy lead Africa into the Promised Land. foodbusinessafrica.com

FOOD BUSINESS AFRICA | APRIL 2014

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Photo courtesy| codeinnovation.com

Agriculture Key to Africa’s Industrial Revolution

and Agriculture at the AU Commission However, it is the potential that agribusiness and agroprocessing have to transform the economy and lives of the continent’s population that should now occupy the time and resources of the AU and African governments. Although 30% of the national incomes of the continent and the majority of exports are agro-based, there is need to increase the resources put into this area to move Africa into the next level, beyond the 10% of the budget, as promised by African leaders at the start of CAADP ten years ago.

These resources should be geared towards increasing local production and processing, improving infrastructure including roads and irrigation, facilitating regional and external trade, increasing research funding and the development of policy interventions that shall unlock the full potential of agriculture and agro-processing

INSIGHTS INTERNATIONAL

REGULATORY

NEW PRODUCT

FDA proposes changes to Nutrition Labelling

Carlsberg introduces hard lemon drink

The US Food and Drugs Administration (FDA) has proposed changes to the Nutrition Facts label found on most food packages in the United States in a move it says will help consumers make informed food choices and maintain healthy dietary practices. The Nutrition Facts label, introduced 20 years ago in the US, has been adopted in many countries around the world, including Africa.

In sweeping changes, the FDA has proposed major changes in labeling of ‘added sugars’, calories, serving sizes, Nutritional labelling In order to get clarity on added sugars, the FDA has proposed a requirement to label the amount of “added sugars”, as experts recommend consuming fewer calories from added sugar because they can decrease the intake of nutrient-rich foods while increasing calorie intake.

Manufacturers are required to update daily values for nutrients like sodium, dietary fiber and Vitamin D. They shall declare the amount of potassium and Vitamin D on the label, as these are new “nutrients of public health significance.”

Calcium and iron would continue to be required, and Vitamins A and C could be included on a voluntary basis.

While continuing to require “Total Fat,” “Saturated Fat,” and “Trans Fat” on the label, “Calories from Fat” would be removed because research shows the type of fat is more important than the amount.

Serving size clarification The FDA has changed serving size requirements to reflect how people eat and drink today, which has changed since serving sizes were first established 20 years ago. The label information on serving sizes must be based on what people actually eat, not on what they “should” be eating.

The rule requires that packaged foods, including drinks, that are typically eaten 6

APRIL 2014 | FOOD BUSINESS AFRICA

in one sitting be labeled as a single serving and that calorie and nutrient information be declared for the entire package. For example, a 20 ounce (590 ml) bottle of soda, typically consumed in a single sitting, just like the 350ml one, would be labeled as one serving rather than as more than one serving.

For certain packages that are larger and could be consumed in one sitting or multiple sittings, manufacturers would have to provide “dual column” labels to indicate both “per serving” and “per package” calories and nutrient information e.g. one litre soda pack Refreshed Design The new rules state that calories and serving sizes be given more prominence on the label (as shown below) to emphasize parts of the label that are important in addressing current public health concerns such as obesity, diabetes, and cardiovascular disease.

The Carlsberg brewing group has launching its first global venture into the ‘hard drinks’ category. The hard drinks category was launched in the US in 1999 and is now worth $1bn per annum.

The brand, Seth & Riley’s Garage will be launched initially in Russia and Canada. The company contends that new refreshing alcoholic beverage is inspired by the USA’s tradition of trusted, ‘madeat-home’ lemonades.

S&R’s Garage is aimed at young men aged 25 and over, who are seeking a different alcoholic drink to the standard ‘alcopops’ which are currently available, said the company.

FOOD TRENDS

Influx of new varieties helps peanut butter New research by Mintel, a leading research company, shows that while many nut-based and sweet spreads already have very high household penetration rates and have become pantry staples, there is still room for growth, especially related to ingredient, flavor, and multiuse innovation.

The peanut butter and sweet spreads category, which is worth US$3.9 billion and grew 34% from 2008-13 is slated to increase 65% from 2013-18 to reach sales of $6.5 billion in 2018, predicts Mintel.

With an influx of new products in recent years, including industry gamechanger Nutella, the appeal of indulgent spreads like Nutella has influenced several non-spread brands to enter the spreads market as well.

These product innovations are in line with consumer interests; 20% consumers want to see more indulgent nut-based spreads, such as raspberry white chocolate or chocolate chip. From 2009-13, there was a 97.7% increase in the percentage of new products that represent new varieties. foodbusinessafrica.com

COMMODITIES

FAO reports sharp rise in food prices Changes in weather conditions around the world and tensions brought about by the Ukrainian crisis have contributed to a spike in food prices according to the Food & Agriculture Organisation of the UN. The FAO Food Price Index rose sharply in March, up 4.8 points, or 2.3 percent, to an average of 212.8, the highest level since May 2013.

“The Index was influenced, as expected, by unfavourable weather conditions in the US and Brazil and geopolitical tensions in the Black Sea region,” said Abdolreza Abbassian, FAO Senior Economist.

The Index, based on the prices of a basket of internationally-traded food commodities, saw prices increase in all groups except dairy, with sugar prices up 7.9% and cereals up 5.2%.

The FAO Cereal Price Index averaged 205.8 points in March, up as much as 10 points from February. Wheat and maize prices surged and imports were strong amid concerns over the effects of dry weather conditions on winter wheat in the United States, unfavourable weather in Brazil, and tensions in the Black Sea region.

While in March the Index rose to

its highest value since August 2013, it remained well below (34.6 points or 14.4 percent) its value in March 2013.

Rice prices were generally stable.

The FAO Vegetable Oil Price Index averaged 204.8 points in March, the highest level seen in 18 months, on continued concerns over the impact of protracted dry weather in Southeast Asia.

The FAO Sugar Price Index averaged 253.9 points in March, up 18.5 points amid concerns over El Nino worries and declining availability from Brazil and Thailand, due to drought and reduced sugarcane output.

Cereal trade FAO’s Cereal Supply and Demand Brief reported a higher estimate for world cereal production in 2013, which has been raised by 6 million tons to 2 521 million tonnes. The latest adjustments reflect higher estimates for production of coarse grains and rice in several countries. .

World wheat production in 2014 is forecast at 702 million tonnes, down 2 million tonnes from FAO’s first forecast published in March. This would be 2 percent lower than last year’s record

harvest.

FAO’s first forecast for global rice production in 2014, points to a modest 0.8 percent increase, to 500.7 million tonnes (milled basis), as growth is likely to be dampened by falling world prices and fears of a recurring El Niño event.

Coffee World coffee exports amounted to 9 million bags in February 2014, compared with 8.63 million bags last year, with exports in first five months of coffee year 2013/14 having fallen by 6.6% compared to last year.

February also saw coffee prices shooting upwards at a startling rate, with the ICO composite daily price increasing from under 100 US cents/lb in November 2013 to a high of 176.37 US cents/lb on 11 March 2014. The rally has been driven by a serious drought in Brazil.

REGULATORY

British Court bans Chobani from using ‘Greek yoghurt’ in UK Chobani, the leading producer of Greek yoghurt in the US has been banned by a court in the UK from using the term ‘Greek yoghurt’ for products sold in the country.

In a move that has been denounced by many, the court ruled that in the case, brought by Chobani’s competitor in the UK, Fage, the makers of Total Greek yoghurt, Chobani shall not be allowed to use the term on any of its products considering they had not been made in Greece, as the labeling would be misleading.

Fage, which controls over 90% of the foodbusinessafrica.com

UK Greek yoghurt market, has its roots in Greece and continues to supply the EU market from there.

In his ruling the judge commented: “I have concluded that, in fact, a substantial proportion of those who buy Greek yoghurt in the UK think that it is made in Greece, and that the proportion of those Greek yoghurt buyers to whom it matters is substantial, even though it is a modest proportion of yoghurt eaters as a whole,” said Justice Briggs.

“Fage has succeeded in demonstrating that substantial goodwill has become attached to the use of the

phrase Greek yoghurt, in the sense that it creates pulling power, rather than merely denotes a geographical origin to which buyers are indifferent,” he added.

The ruling has been condemned by the Consortium for Common Food Names which contends in a statement that: “This ruling seeks to further broaden the already far-too-expansive scope of what European courts and officials are declaring to be off-limits for all but a select group of producers in one region of the world,” declared Jaime Castaneda, CCFN Executive Director.

FOOD BUSINESS AFRICA | APRIL 2014

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FOOD ECONOMY

FOOD SAFETY

India losing 40% of grain due to capacity constraints

EFSA revises meat storage guidelines

A study by the Associated Chambers of Commerce and Industry of India (ASSOCHAM) has revealed that up to 30-40% grain that is harvested in the country is lost during the peak marketing season. The study, released by ASSOCHAM and Yes Bank, has blamed the lack of about 35 million tonnes warehousing capacity together with grain storage shortfall of about eight million tons on the continued loss of grains in the country.

“There is an urgent need to develop a strong warehousing system equipped with modern and scientific storage facilities like warehouses, silos, silo bags and others as the grain storage capacity in India has not been keeping pace with

the marketable surplus,” highlighted the study titled ‘Agri-Infrastructure in India: The Value Chain Perspective.’

“In India, around 20-30 per cent of total food grain harvest is wasted due to inadequate storage capacity, regional imbalance in warehouses, lack of adequate scientific storage and inefficient logistic management,” said Mr D.S. Rawat, secretary general of ASSOCHAM while releasing the study.

“Each grain bag is handled at least six times before it is finally opened for processing which leads to higher storage and transportation charges and also adds to wastage of food grain during transit and handling,” said Mr Rawat.

M&A

Chiquita joins Fyffes to form biggest banana company US fruit firm Chiquita Brands has joined hands with the Irish distributor Fyffes to create the world’s biggest banana company in a deal that creates a company with approximate revenue of US$ 4.6 billion. The new company will be called ChiquitaFyffes PLC, although both brands will continue to be separate.

In the deal, Chiquita will combine with Fyffes, in a stock-for-stock transaction that is expected to result in Chiquita shareholders owning approximately 50.7% of ChiquitaFyffes, and Fyffes shareholders owning approximately 49.3% of ChiquitaFyffes.

According to Reuters, the global banana market is worth US$ 7 billion, with the market controlled by four multinationals: Chiquita, Fresh Del Monte, Dole Food Company and Fyffes. Chiquita and Fyffes sell 180 million boxes of bananas a year between them, versus 117 million for Del Monte and 110 for Dole. The 8

APRIL 2014 | FOOD BUSINESS AFRICA

new business will command 14% of the world’s bananas Chiquita is a leading international marketer and distributor of bananas, packaged salads and healthy snacks with a global presence in 70 countries.

Fyffes is a leading international marketer and distributor of top quality, healthy tropical produce with operations in Europe, the U.S., Central America, South America and Asia.

Chiquita and Fyffes anticipate that the transaction will potentially provide annualized cost savings of at least $40 million by the end of 2016 The company will also have stronger positions in the melon and pineapple market segments as the number one importer in the U.S. and number three distributor globally, respectively.

Chiquita and Fyffes plan to complete the transaction before the end of 2014.

Meat can be transported at temperatures higher than the current maximum of 7°C without causing additional bacterial growth, provided that specific maximum transport times are applied and bacterial growth is controlled by efficient chilling.

That is the main conclusion of a European Food Safety Authority (EFSA) scientific opinion on the public health risks related to the maintenance of a cold chain during the storage and transport of meat.

EFSA recommends specific combinations of maximum temperatures of the carcasses and transport times that do not increase bacterial growth.

The maintenance of the cold chain is one of the main principles and basic requirements of the EU legislation on food hygiene.

Salmonella spp., verocytotoxigenic Escherichia coli (VTEC), Listeria monocytogenes and Yersinia enterocolitica are the most relevant microbial pathogens when assessing the effects of beef, pork and lamb carcass chilling regimes on the potential risk to public health.

Moreover, EFSA advices that as most bacterial contamination occurs on the surface of the carcass, only the surface temperature is an appropriate indicator of bacterial growth.

It shows that it is possible to apply slaughterhouse carcass target temperatures, higher than the currently mandated 7°C throughout the carcass (including the core), in combination with different transport durations, without obtaining additional bacterial growth.

The study has provided combinations of maximum surface temperatures at carcass loading and maximum chilling and transport times that result in pathogen growth equivalent or less than that obtained when carcasses are chilled to a core temperature of 7 °C in the slaughterhouse. foodbusinessafrica.com

INSIGHTS INTERNATIONAL

US/NUTRITION

Dannon commits to improve nutrition profile of its yogurts The Dannon Company, makers of yoghurt and other food products, has announced a commitment to improve the nutrition profile of its yogurt products. The commitment has been made together with the Partnership for a Healthier America (PHA).

The company has undertaken to improve by the nutrient density of its products in part by increasing nutrients that are encouraged in a healthy diet, while reducing total sugar and fat. It will also invest in nutrition education and research focused on healthy eating habits.

Dannon plans to improve the nutrient density by 10%; reduce the amount of total sugar in Dannon products to 23 grams or less (per 6 ounce serving) in 100% of products

for children and 70% of the company’s products overall; and reduce the amount of fat in Dannon products, so that 75% of products will be low-fat or fat-free.

The company will also invest $3 million in nutrition education and research focused on healthy eating habits.

Dannon plans to achieve its goals by 2016 through a combination of introducing new innovations and reformulating existing products.

The company has already reformulated its children’s product, Danimals® smoothies, in which the company reduced sugar by 25% while maintaining great taste, texture and convenience, and will use its learnings to work on other products Dannon’s commitment goals are

based on the latest nutrition science and authoritative guidance from the Institute of Medicine (IOM) and the 2010 Dietary Guidelines for Americans (DGA), which recommends that Americans consume more nutrient dense foods “Busy families reach for yogurt as an easy snack and nutritious addition to lunch boxes across the country every day. Dannon’s commitment to reduce sugar and fat in more of its products makes healthier choices even easier for millions of parents and families,” said PHA CEO Lawrence A. Soler.

The PHA works with the private sector and PHA Honorary Chair First Lady Michelle Obama to help end the childhood obesity crisis in America.

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INSIGHTS AFRICA

INVESTMENT

Bidco Oil Refineries to invest $200 million by 2017 Bidco, one of Kenya’s leading manufacturers of consumer goods, will invest about $200 million by 2017 in new product categories to meet growing demand in the region Speaking during the Reuters Africa Investment Summit, Managing Director Vimal Shah said that the group expects its annual revenue from Kenya to grow by four times in that period from the present $250 million thanks to the investments.

Family-owned Bidco gets an-

other $250 million in annual revenue from its operations in other African nations. It has factories in neighbouring Uganda, Tanzania and Rwanda, from where it exports to 14 other African markets.

Shah said the group would invest in new production lines and factories and diversify into food and hygiene products like toothpaste, moving its present focus on edible oils and soap.

He attributed the investment plan to growing demand for

consumer goods, which is projected to rise further on the back of population growth.

“It is demand-led. It is a consumption story,” he said.

Bidco could sell its shares to the public in ten years after it has taken advantage of the available growth opportunities, Shah said.

Bidco, plans to add staples like wheat, rice and sugar to its product range through the investments – Business Daily.

REORGANIZATION

SABMiller merges Africa operations, appoints Mark Bowman SABMiller has announced that it will be consolidating its African operations from July this year under Mark Bowman Mark Bowman, who has been the Managing Director of SABMiller Africa, will take charge of the enlarged SABMiller Africa region in a move that will consolidate the South African and African regions ‘into one region for management purposes’ Commenting on the management changes, Alan Clark the CEO of SABMiller said: “I am very pleased to be able to appoint Mark to head our new Africa division. As we look to capitalise on our global scale and presence, we see significant advantages in managing all of our African businesses as one region.

We believe there is strong potential for profitable growth in both beer and total beverages in Africa, and,

by harnessing the skills of our South African and African business in a combined Africa region, we believe that we will be better placed to access growth prospects across the entire continent”.

Mark Bowman was appointed Managing Director of SABMiller Africa in 2007.

Africa continues to play a critical role in the performance of the SABMiller group, considering that its growth has been driven by emerging markets, including Africa. Emerging markets contributed 72% of its EBITA of the group in 2013 According to the 2013 financial results, Africa contributed 12% of the

group’s EBITA, while its South African operations contributed 19% of EBITA. With the merger of these two units, the African continent’s operations stands to contribute 31% of the group’s EBITA, going by the 2013 financial year figures SABMiller’s African operations span countries including Tanzania, Nigeria, Mozambique, Kenya and Uganda and include beer brewing, water bottling and soda bottling operations for Coca Cola, in some markets.

SABMiller plc is one of the world’s leading brewers with more than 200 beer brands and some 70,000 employees in over 75 countries.

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REGULATORY

Regional aflatoxins body formed in East Africa The East African Community has formed a group to fight aflatoxins in the region. The East African Community Regional Experts Working Group on Aflatoxins (REWGA) was constituted during a meeting in Bujumbura.

REWGA’s role is to create public awareness, training, research and development as well as setting appropriate standards and regulations to ensure that

products comply with both regional and international market requirements.

“The EAC Secretariat has prioritised the control and prevention of aflatoxins and we take cognisance of the unprecedented threat aflatoxins pose to health, trade and food security in the region,” Burundi’s Minister for Agriculture Odette Kayitesi said.

M&A

Unibra buys into Ethiopian greenfield brewery Unibra, a Belgium-based company, has taken a 60pc stake in Zebidar Brewery – one of the latest entrants into Ethiopia’s beer industry, according to Addis Fortune The new brewery that has changed its name to Jemar Hulegeb plans to start producing 300,000hl of beer in September 2015 after the construction of a greenfield brewery will be completed.

“We expect to receive technical and marketing assistance through partnering with Unibra,” Gebru Habtewold, chairperson of Jemar, told Fortune.

According to the Fortune, BGI Ethiopia ranks first in the Ethiopian beer market with a 48.25% market share. Heinek-

en and Dashen Breweries trail behind in second and third, with an 18.75% and 18%, respectively. Diageo Plc comes fourth with 15pc. But the market is still fairly undeveloped, with per capita consumption standing at 5 litres per sperson Unibra has decades of experience in Africa, and is one of the founders of the Skol Beer brand which was established in 1964. It operates in six countries.

Unibra owns Skol - the third largest beer brand in terms of volume – in Africa.

The company also entered the Rwanda market in 2010, upping the stakes by buying out the owners of the brewery, Brasseries des Milles Collines out in late last year.

EARNINGS

Kenya tea export earnings drop to Sh94bn Tea export earnings, Kenya’s top foreign exchange source, dipped below Sh100 billion last year following a sharp drop in prices despite a rise in production.

Data from the Kenya National Bureau of Statistics estimate that the country earned Sh94.6 billion from 432.4 million kilogrammes of tea, up from 369 million kilogrammes in 2012.

The world’s largest exporter of black tea recorded export earnings of Sh112 billion in 2012 and Sh109.4 billion in 2011.

The drop in earnings has sparked fears of lower tea bonuses for farmers for the second time in a row and is linked to foodbusinessafrica.com

over-production that has pushed prices to a six-year low.

The Kenya Tea Development Agency (KTDA), which manages the smallholders, paid out a bonus of Sh31 per kilogramme of tea in the year ending June 2013 compared to Sh32 in 2012.

Tea prices at the auction stood at an average Sh218 ($2.53) a kilogramme last year compared to Sh276 ($3.19) in 2012.

“The short-term situation may look bleak… the decreased earnings are also likely to have a negative impact on the economy, as tea is the number one foreign exchange earner in the country,” said KTDA. – Business Daily

Banana crop at risk from deadly viral disease Africa’s total banana crop is under threat from a virulent new type of disease that is spreading rapidly from Asia and which is untreatable, according to scientists, reports the East African.

According to the UN’s Food and Agriculture Organisation (FAO), the presence of Panama disease tropical race 4 — known as TR4 — in the Middle East and Africa means “virtually all export banana plantations” are vulnerable unless its spread can be stopped and new resistant strains developed.

Scientists recently revealed that TR4 had been found in Mozambique, raising fears that it could quickly spread across East and Southern Africa.

Scientists have warned that the world’s banana crop, worth $43.5 billion (£26 billion) is facing “disaster” from virulent diseases immune to pesticides.

Government targets US$1 billion in fish exports Uganda’s government has started working on measures that will see the country’s fish exports greatly increase to fetch $1billion.

State Minister for Agriculture Zirubaberi Nyira Mijumbi has said that Uganda wants to contribute to increased social and economic development in the East and Central African region through fish trade and fisheries development.

“We want to tackle the whole value chain from impounding illegal fishing gear, post-harvest handling, border inspection to stop trade of immature fish across the region, among other interventions,” Prof Zirubaberi said.

Uganda exported 16,697 tonnes of fish in 2010 fetching about $86,016, 16,478 tonnes in 2011 fetching $89,093 while last year Uganda exported 18,255 tonnes of fish fetching $88,293.

The initiative called Smart Fish Programme is financed by the EU. FOOD BUSINESS AFRICA | APRIL 2014

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INSIGHTS AFRICA

INVESTMENT

Kilombero to invest in own power generation Tanzania’s biggest sugar miller, Kilombero is set to invest US$ 34 million in the next two years to improve operational efficiencies and upgrade facilities at its sugar mills in the country, reports the Guadrian. The sugar miller, part of the Illovo Group plans to construct a potable alcohol distillery and modify its Ruembe factory “Kilombero Sugar has become a ‘power island’ generating its own

electricity requirements during the crushing season, freeing up the national grid to support the fast growing economy,” the statement says.

Agriculture is the mainstay of Kilombero Valley and the company is there to ensure that it remains relevant by building its strategies around sustainable value addition to the sugar industry,” the statement added.

Kilombero Sugar is Tanzania’s

EARNINGS

INVESTMENT

Uganda’s coffee exports increase Uganda’s coffee exports to the global market have increased in both volume and value, according to the Daily Monitor. The country’s coffee regulator, Uganda Coffee Development Authority (UCDA), has reported that in the March 2013-February 2014, a total of 3.73 million bags were exported up from the 2.91 million bags exported the same period previously last year.

The UCDA report further indicates that coffee exports earned the country a

total of US$414 million up from US$388 million the country the year before.

“This performance indicated a 28.27 per cent and 6.68 per cent increase in volume and value respectively,” UCDA report mentioned.

The report shows that in February alone, a total of 354,837-kilo bags worth US$35.53 million were exported, which comprised 284,739 bags (US$ 27.30 million) of Robusta and 70,098 bags (US$8.246 million) of Arabica.

EXPANSION

Tanga to expand factory, instal long life Tanga Fresh Dairy, Tanzania’s leading milk processor is planning to expand its milk processing capacity to 120,000 litres a day.

Speaking in an interview with The Guardian, Tanga Fresh Limited Production Technologist Adam Gamba said the expansion processing will cost TSh 12bn/- (US$ 7.4mn).

“We started as a dairy processing factory in 1996, and in May 1997 we made the first processing machinery which after eight months of operation, produced 360,000 litres whereby the capacity of the installed plant was only 15,000 litres a day,” he said.

He pointed out that plans are to 12

APRIL 2014 | FOOD BUSINESS AFRICA

biggest sugar factory. The company grows sugar cane on a total of 22,655 hectares by the company’s own agricultural operations and from independent out growers, adds the Guardian.

The company operates two factories – one in Msolwa in Kilombero District and Ruembe, in Kilosa District.

complete the factory expansion as soon as possible, but added that there is likelihood to have delays as the firm has a pending case before the Fair Competition Commission (FCC) that it has violated the law by buying competitors in the business.

“Our stakeholders are awaiting the decision by the FCC. We have been fined to pay between 860m/- and 1.2bn/- in penalty. We don’t understand why we have to pay such a big amount,” he said.

The company also plans to install long shelf life equipment in its bid to increase processing capacity during flash periods as part of this investment - The Guardian

Varun Beverages to raise $300 m for Asia Africa expansion Varun Beverages Limited, one of the major bottling and distribution franchisees of PepsiCo, plans to invest about $300 million over the next 12 months to expand its business.

The company is seeking to raise $85 million from International Finance Corporation (IFC) and a few other investors, and plans to go public in future to raise more funds The $300-million investment will be deployed across the firm’s existing business in India, Nepal, Sri Lanka, Morocco, Zambia and Mozambique as well as acquiring companies over the next one year.

IFC said its involvement would bring in discipline and credibility to the company as it prepares for a public listing.

Varun Beverages’ currently employ s 4,200 people, which is expected to increase to 8,000 over the next few years as the company expands its operations in south-Asia and Africa.

Varun Beverages holds bottling and distribution franchise rights from PepsiCo across India, Nepal, Sri Lanka and Africa. foodbusinessafrica.com

MOU

Ethiopian Sugar, Kenana sign MoU Sugar Corporation of Ethiopia, the State body mandated to regulate the sugar industry and the Sudanese Kenana Sugar Company have signed a Memorandum of Understanding (MoU) to work in cooperation on sugar, sugar by-products and other related industries.

The MoU is meant to enhance cooperation of the companies in sugar production, engineering, technical development in sugar and sugar by-products, as well as use of port terminals for the export of sugar and other products.

The scope of the cooperation includes, research, consultancy, technical support, knowledge transfer and capacity building in the area of agriculture and sugar technology. The companies have also agreed to cooperate in the marketing of sugar and sugar related products.

Meanwhile, Tendaho Sugar Factory, one of the sugar companies currently being built in the country is set to be commissioned soon. The company is set to produce 75 thousand quintals of sugar as planned for the budget year, Sugar Corporation Director General Shiferaw Jarso has said.

Tendaho Sugar Factory will crash 75 thousand tons of cane this year which is in accordance with the year’s plan for the factory, Shiferaw said.

Cane Development Director of Sugar Corporation Belachew Mehari revealed that the project will cover 16,000 hectares of land According to Belachew, the cane farm will cover 50,000 hectares of land when fully covered with cane and half of it is being developed for the first phase. 25,000 hectares of the area under cane will be cultivated by sugarcane out-growers.

Located in Afar Regional State, Tendaho Sugar Factory is under construction in two phases. Each factory will have a capacity of 13,000 tonnes of cane per day when fully operational.

Nigerian investor puts up US$100 m canning plant Nigeria-based GZ Industries is putting up a Sh8.6 billion aluminium cans factory in Sultan Hamud in Kenya Construction of the factory, with capacity to produce 2.4 billion cans annually, has already begun and is expected be completed in a year, reported the Business Daily GZ Industries said the investment was informed by demand for aluminium cans by beverage makers as opposed to glass bottles, especially for the export market.

“The Sultan Hamud-based plant will also generate exports of its own. It will principally cater for the Kenyan market but also for growing demand from regional markets including Uganda, Tanzania, Ethiopia, Rwanda and Burundi,” said the firm – Business Daily foodbusinessafrica.com

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FOOD BUSINESS AFRICA | APRIL 2014

13

INSIGHTS AFRICA

INVESTMENT

PEOPLE

Fusion Capital invests Sh245m in Nairobi bakery

Mahinda picked to head Kelloggs operations in Africa

Fusion Capital, a private equity and fund management firm, has injected Sh245 million into GAL Baking Services Limited for its branch network expansion.

Fusion invested the money in the firm through both debt and equity, and in turn got a 45 per cent stake in the family-owned bakery.

GAL said that money would go towards modernising its Nairobi-based bakery and increase its outlets to 15

from the current 3.

“We are excited that we have Fusion as a partner over the years. Fusion first partnered with us when we had just the production plant and one retail outlet.

We are now modernising the bakery and plan to open additional outlets,” said John Murerwa, the Managing Director at GAL. GAL specialises in baking cakes, cookies, pies, croissants and other pastries. – Business Daily

RESULTS

Delta records slump in volumes Delta Corporation, Zimbabwe’s largest beverages maker said volumes for the fourth quarter to March 2014 declined 6 percent due to low consumer spending, but remained flat year on year.

Lager volumes dipped 26 percent compared to the previous comparable fourth quarter and were down 2 percent for the full year Delta said subdued volumes reflected both softening demand and the high prices driven by high level of excise duty. Lager prices are also above the recommended levels.

“The slowdown in consumer spending and economic activity reported in the last update persisted into the fourth quarter which was characterised by rapidly declining consumer disposable income,” said Delta.

Soft drinks volume dropped 13 percent for the quarter and 2 percent for the full year. Delta said it experienced 14

APRIL 2014 | FOOD BUSINESS AFRICA

an out-of-stock situation during the quarter due to prolonged water cuts at the Harare plant.

Sorghum beer volumes were up 10 percent for the quarter and 12 percent up for the full year. The new Chibuku Super contributed 10 percent to the overall sorghum beer volumes.

Former managing director of East African Breweries Gerald Mahinda has been appointed the new sub-Saharan Africa head for US foods manufacturer Kellogg’s. The sub Sahara region was previously controlled from South Africa.

Mr Mahinda will drive Kellogg’s agenda of capturing a larger share of the breakfast spend for Africa’s middle-class households.

“As part of our emerging markets strategy, we have identified sub-Saharan Africa as a key area of focus with long-term growth potential for Kellogg’s,” said Amit Banati, Kellogg’s president in charge of Asia Pacific.

Unilever EA appoints new CEO to drive growth Consumer goods manufacturer Unilever Kenya has appointed a new executive for East Africa to drive expansion in the region.

Marc Engel was appointed the new executive vice-president for Unilever East Africa at a time when the multi-national has drawn a multibillion- shilling budget to fund expansion plans.

“Engel will lead Unilever’s business in East Africa to deliver the company’s consumer and market growth strategy. He will also lead business development across Africa in New Markets where Unilever does not yet havepresence,” said Unilever in a statement.

Mumias Sugar gets acting CEO Board member, Coutts Otolo has taken over as acting chief executive of Mumias Sugar after the board suspended the company’s CEO Mr Peter Kebati to ‘pave way for investigations into claims of dumping of cheap imports of sugar in the market’, according to the Nation. The company’s commercial director Mr Paul Murgor was also asked to step aside by the board.

The company’s former marketing and communication director Pamela Lutta has been appointed interim commercial director Board chairman Dan Ameyo told the Nation in an interview that the decision was taken out of growing concerns over the miller’s sugar sales and distribution.

“The board agreed that the two officials were more directly involved in sugar sales and distribution so they should step aside,” said Mr Ameyo. foodbusinessafrica.com

TRENDS

NEW PRODUCTS ON THE SHELF

FRY MATE NEW PACK

Pwani Oil has ditched its old packaging for its Fry Mate and Mpishi Poa lines of cooking fats by introducing fresher looking plastic tubs that easily stand out from the shelf.

BROOKSIDE FRUIT YOGHURT VALUE PACK

Brookside Dairy recently introduced a value pack for its line of fruit yoghurts.

The product packed in 6x100 ml packs is available in strawberry, vanilla, natural and assorted variants.

FAYAZ COOKIES Fayaz Bakers & Confectioners, the Mombasa based bakery, has introduced a line of cookies with a healthy and indulgent twist, packaged in standalone pouch packs. The cookies are available in several variants: sim sim, butter choc, digestive, ginger, nut, nan khantai and chocolate chip

foodbusinessafrica.com

Brookside has revamped its butter line by changing its miniature butter packs to a rectangular shape, which is then packed in a rectangular carton box. The product is available in a 24x4x10gms configuration in major supermarkets.

KEVIAN TOMATO KETCHUP GUINNESS GETS A FACE LIFT

Kevian Kenya, well known for its Afia juice drinks has expanded its line by introducing premium tomato ketchup into the market. Available in 400g plastic containers

UNGA FORTIFIED WHEAT FLOUR Unga Ltd has redesigned its pack of wheat flour products for retail while at the same time adding a total of nine vitamins and minerals to its wheat flour, in line with the requirement to fortify cereal flours.

Available in 1 kg and 2 kg packs

BROOKSIDE BUTTER MINIATURES

NEW KCC 100ML PACK New KCC has extended its long life milk packaging by introducing a 100 ml pack size to reach the base of pyramid consumers.

East African Breweries has unveiled a new look bottle for its Guinness stout. The new bottle has more pronounced features including an accentuated harp, a more distinct, Arthur Guinness signature and a stylish foil cover that gives the pack a modern contemporary look.

Available in 340 ml and 500 ml

For the latest food industry news in Sub-Saharan Africa go to

www.foodbusinessafrica.com

FOOD BUSINESS AFRICA | APRIL 2014

15

Making Sense of Sensory Evaluation

R

ecently, I had a friend visiting from the University of Missouri, USA. She was desirous of one thing; obtaining a certain brand of cashew nuts found in this side of the world that she tasted a couple of years ago when someone brought them to her, and to visit the factory that made them! Reason; they tasted awesome and she was smitten! She described the sensory characteristics with such passion you could see her re-living the experience; “the flavour was rich and earthy… the crunch was so softly brittle…” She wanted a repeat experience exactly as it was a couple of years back!

This made me ponder; what exactly drives a customer to buy a food product?

An experience! For today’s consumers, the primary consideration for selecting and eating a food commodity is the product’s sensory qualities that include aroma, taste, aftertaste, texture and appearance. Other quality parameters, such as nutrition, wholesomeness, organic etc are secondary.

This explains why all those under-processed ‘herbal health’ products are a hard sell, while the so considered ‘unhealthy’ overprocessed products just fly off the shelves.

Manufacturers who understand this principle well have perfected the science of sensory evaluation in their production operations.

Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyse and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing by human subjects.

In order for players in the food and beverage industry to have a market edge/

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APRIL 2014 | FOOD BUSINESS AFRICA

success, they should ensure that the sensory quality of food is appealing and appetising.

For the purposes of the market, a good product is one that delights many senses all at once. Brands are managed through product specifications which are kept as consistent as possible because customer loyalty is wrapped around the consistency of a repeat experience.

Therefore, knowing consumers' preferences and perceptions of the sensory characteristics of food products is very important to food manufacturers and retailers alike.

Though cutting edge instrumental technology has been developed to measure sensory qualities such as hardness, elasticity, viscosity, colour intensity and more in food products, most sensory characteristics can only be measured meaningfully by humans. There is no one instrument that can replicate or replace the human psychological and emotional response to a food product.

For instance it is possible for food products to reflect similar results when instruments are applied individually to measure each parameter, yet still result in different perceptions, acceptability or preferences on consumption. This is where sensory evaluation becomes an invaluable tool; users of products experience them holistically with their senses and not with Knowing consumers’ preferences and perceptions of the sensory characteristics of food products is very important to food manufacturers and retailers

equipment or tests.

For a marketer it should be more important to know what consumers think they taste, than what they really taste.

Many companies today are learning that using only objective tools such as chemical, physical and microbiological tests to create and sell products can only be a recipe for failure.

It is not enough to design a product with superior raw materials, nutritional values, safety and shelf stability; sensory profiling is a critical part of product development and production. The success of a product in the market depends on how definitive the sensory attributes are profiled and their consistency maintained through routine sensory evaluation.

Sensory profiling is as simple as having several assessors rating samples for a number of identified sensory attributes.

For example, ‘earthiness’ may be rated on a five-point scale, with a rating of one indicating ‘not earthy’ and a rating of five meaning ‘very earthy’.

Sensory scientists need to work very closely with product developers to foodbusinessafrica.com

QUALITY MANAGEMENT

SENSORY EVALUATION

understand what consumers like and why, and whether they can tell the difference when the product changes. Often enough, consumers will notice a change even subtle, and this will be a reason to quickly shun the product.

Product sensory variations can occur during production, storage or even on the retail shelf due to various influences.

A number of challenges facing sensory consistency in our food products include: • Human error arising from lack of automation • Erratic sourcing of ingredients • Inadequate sensory profiling and testing • Poor storage conditions • Lack of product development techniques Having a trained panel of tasters is an invaluable asset to a food processor and/or retailer. In order for a sensory assessment to provide reliable and valid results, the

ABOUT foodbusinessafrica.com

sensory panel must be treated as a scientific instrument; that is, members of the panel must be screened, calibrated and validated.

This calls for good training of the panellists, to develop them into reliable evaluators. A trained panel can be used in market research, product development and quality management process. Specifically, they can be used to; • Describe current products in the market (mapping a market) • Track competitive product changes over time • Understand the magnitude of changes that will get a particular consumer reaction • Determining product changes over time, for shelf life evaluation • Determining the effect of in-house ingredients and process changes (quality improvement and cost reduction) • Understanding tolerances for a QA program.

Lois Ndiba is a Director at Food Safety International. She can be reached at l.ndiba@foodsafety.co.ke

Untrained consumer panellists play an important role in representing the target group and giving invaluable data on product acceptance, preference and hedonic (degree of liking). Without involving consumer panellists, product development efforts reflect the personal feelings, views and choices of the product developer, marketer and/or top management. Hardly would a product like this excel in the market.

The biggest disadvantage with consumer panels is that variations among individuals in the response of the same level of stimuli can vary and can contribute to a non-conclusive answer of the test. People can, for instance, differ widely in their response to colour (colour blindness) and also in their sensitivity to chemical stimuli. Very large numbers of untrained consumer panellists is therefore required to draw a meaningful conclusion. This is often a very costly affair.

At the very least, it is in the interest of every food processor and retailer to have the capacity to measure their product acceptability in the market and maintain the sensory characteristics that meet consumer expectations.

A sensory panel can be used to benchmark a product against that of a competitor thus substantiate when a company claims market leadership in product acceptability and preference.

These are referred to as consumer preference tests. Have you performed one in the last one year? Does your claim still hold any water? Product improvement should be geared towards increasing the sensory appeal of the offering in addition to any other goal. Sensory evaluation is a continuous production operation that should not be overlooked at any cost.

FOOD BUSINESS AFRICA | APRIL 2014

17

Photo courtesy| Getty Images

Consumer panels not enough

FORTIFICATION

of Flour

Over 2 billion of the World’s population faces micronutrient deficiency caused by lack of vitamins and minerals with developing countries bearing the biggest burden. The adoption of mandatory and voluntary fortification of cereal flours should be encouraged to improve nutritional status of these populations.

By Food World Media Team

W

hile it is appreciated that the most logical way to achieve optimal health is through the consumption of a balanced diet from eating every day foods, evidence shows that increasingly, for the bulk majority of the population, fortification provides an opportunity for them to achieve this aim.

It is also telling that malnutrition does not only affect those who have no access to enough food (food insecure population) but also those with excess to eat due to poor dietary habits and the increased consumption of highly processed foods Hidden hunger, or the lack of vitamins and minerals in inadequate quantities in

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APRIL 2014 | FOOD BUSINESS AFRICA

the diet, and which manifests itself over time and can only be seen in reduced productivity of individuals, is a great cause of concern worldwide. Lack of vitamins and minerals in the diet do not manifest itself in direct hunger or appetite, hence individuals cannot immediately react to the lack therein in their diet.

Hidden hunger affects more than 2 billion people around the world, the majority of these in the developing world.

Some of the most common deficiencies include iron (40% of the population is anaemic, WHO); vitamin A, iodine, zinc, and folic acid (which causes neural tube defects in children and affects 300,000 children every year.

Fortification defined Food fortification is defined by the Codex Alimentarius as "the addition of one or more essential nutrients to a food, whether or not it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups�.

The flour advantage According to Wikipedia, white refined flour was adopted in many cultures because it was recognized as being healthier than dark flours during the late Middle Ages, which were shunned because of the presence of moulds and fungus that were responsible for a number of diseases.

However, this changed over time, as from the 1920s onwards, it was demonstrated that these refined flours lacked some essential components.

The US Army’s decision in 1942 to buy only enriched flour was an important milestone that led to a wide adoption

foodbusinessafrica.com

FORMULATION FORTIFICATION

of enriched flour in the US and in many other countries Flours, be they from maize, wheat or rice provide excellent medium for any fortification program. They are already the world’s most consumed grains, with a significant contributor to the calorie intake of most populations. However, because of increased consumption of centrally processed grains and the inherent loss of vitamins and minerals in the milling process, the need to fortify flours is a critical undertaking, especially in developing countries.

There are important parameters that dictate the choice of a fortification medium. To be used as a fortification medium, the target food should: • Be commonly consumed by the target population; • Have a constant consumption pattern with a low risk of excess consumption; • Have good stability during storage; • Be relatively low in cost; • Be centrally processed with minimal stratification of the fortificant; • Have no interaction between the fortificant and the carrier food; • Be contained in most meals with availability unrelated to socioeconomic status; • Be linked to energy intake.

Flours meet most, if not all of these parameters. Flours are most of the time the most available source of nutrition in many communities, are relatively cheap, are consumed by both the rich and the poor and provide a significant source of calorific intake to the bulk of the population.

Mandatory fortification of maize and wheat flours is already enforced in Kenya.

Several countries, including Uganda and Tanzania are at various stages to introduce the same kind of legislation.

Milling reduces micro-elements As incomes rise and urbanization takes hold in many populations in Africa, there is an increased consumption of refined, centrally processed flours. The move foodbusinessafrica.com

Fortification plays a key role in correcting these deficiencies, restoring health of the population, through the boosting of nutrients in the flour.

towards these refined flours, in some instances, is reflective of one’s social status, with increased pressure on consumers to conform to their neighbour’s eating patterns. However, consumers, once introduced to the refined flours, also find that these products are easier to prepare, and handle and may taste better for some. The demand therefore for refined flours is therefore increasing, if we can add the longer shelf life of such flours into the equation The process of extracting flours is primarily aimed at separating the bran (husk) and the germ of the grain from the starchy inner endosperm.

This process, achieved through a set of milling and separation steps, provides a final product with reduced levels of fibre, fat, and critically, vitamins and minerals Refining reduces the amount of natural iron, folate and other B vitamins in the flour, resulting into diets that cannot meet the nutritional needs of consumers Fortification plays a key role in correcting these deficiencies, restoring health of the population, through the boosting of nutrients in the flour.

Fortification legislation Considering the importance of fortification and the health benefits to the adoption of fortified products, around the world, the number of countries which have adopted either voluntary or mandatory fortification continues to grow.

The fortification of wheat and maize flours is universally applied in North America Central and South Americas either through voluntary or mandatory fortification programs. However, in the developing countries of Asia and Africa, where the greatest need resides, low levels of fortification are currently practiced.

This is compounded by the fact that small hammer mill plants (posho mills) and small mills continue to dot the villages and small towns of the country, where the application of fortification remains a big challenge, due to low capacity constraints and Mandatory legislation the way to go Perhaps Africa needs to adopt mandatory fortification of cereal flours across the board, just like Kenya and South Africa have done. It is important to note that mandatory fortification programs are being discussed in a number of countries in Africa.

Successful implementation in African countries like Kenya ensures that the rest of the continent can find it easier to adopt this concept, without the initial fears of increased costs to the miller or the unfounded fears that consumers may react negatively to fortified flours.

According to Gladys Mugambi, Food Fortification Project Manager, Ministry of Public Health and Sanitation, the Ministry is happy that most of the large millers have embraced fortification.

“We now have 166 brands certified by the Kenya Bureau of Standards, while the industry have taken the initiative to equip their mills and they are enthusiastic to get the right quality of vitamins and minerals for fortification” Challenges remain though. “Smaller millers have complained because they were not adequately prepared to implement the mandatory law”, adds Gladys. The Ministry is therefore looking for resources from development partners to build up their capacity.

One particular area where smaller mills need to up their game is in the area of quality assurance and production. They are also in need of affordable fortificants and testing facilities, according to Gladys.

Continued on Pg 20 FOOD BUSINESS AFRICA | APRIL 2014

19

FORMULATION FORTIFICATION

Quality parameters important Legal Notice No. 62 of the Food, Drugs and Chemical Substances Act has set the regulatory limits for a number of vitamins and minerals that need to be met for all maize and wheat flours. The table below shows these requirements: Nutrient

Fortification compound

Vitamin A Vitamin B1 (Thiamine) Vitamin B2 (Riboflavin) Vitamin B3 (Niacin) Folates Vitamin B6 (Pyrodoxine) Vitamin B12 (Cobalamine) Iron Zinc

Vitamin A palmitate Thiamine mononitrate Riboflavin Niacinamide Folic acid Pyrodoxine Vitamin B12, 0.1% ws NaFe EDTA Zinc oxide

Wheat Flour - Recommended factory average, mg/kg 2 10 6 60 1.5 6.5 0.015 40 40

Maize Flour - Recommended factory average, mg/kg 0.5 4 3.5 25 1.5 5 0.005 10 30

Source: Legal Notice No. 62, Cap 254 Food, Drugs and Chemical Substances Act

Challenges surmountable

AFRICA’S MOST COMPREHENSIVE FOOD INDUSTRY WEBSITE

Our discussion with an industry insider revealed that for a beginner, there are inherent challenges with introducing fortificants in a mill. She advises that it is important to work with your supplier of equipment and fortificants to ensure the mill receives the right dosing equipment and to have the best type of fortificant to ensure smooth operation of the mill Critical to this is to ensure that the dosing equipment is synchronized with the rest of the process to ensure that the dosing equipment doesn’t run without any flour in the conveyor and neither should the dosing equipment run on empty, without any fortificant to dose.

Fortificant suppliers should also advice on the variety of fortificants available and method of dosing.

It is also imperative that millers recruit and train quality and process personnel to ensure that the process and quality parameters are adhered to, not just for fortification to succeed, but to also to derive the best costs and efficiencies out of their mills.

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EXECUTIVE Q&A

INTERVIEW WITH ICRISAT DIRECTOR GENERAL, WILLIAM D DAR, PHD

Governments.

If you compare today there is a policy distortion in terms of attention given to corn, wheat and rice to the disadvantage of these crops, which are very nutritious and resilient for Asia and Africa.

Our purpose to have the countries in dry land areas become prosperous and see to it that these crops are given the kind of attention they deserve

AFRICA MUST RISE UP Dr William Dollente Dar - Director General of the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).

Q: What is the role of ICRISAT on food security?

A: ICRISAT is the global institute dedicated to look at the issues on food security and poverty reduction in the dry lands tropics of the world, with a focus on Asia and Africa. We work on five crops: sorghum, pearl millet, groundnut, chick pea and pigeon pea.

These are the nutritious crops for the people in the dry tropics areas of Asia and Africa We are elevating the game in many respects in terms of these crops being given attention by countries and by

ABOUT ICRISAT

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Q: How is ICRISAT encouraging the planting and consumption of these crops?

A: Let me give you an example. Pigeon pea was not a commercial crop 10 years ago, whether in Asia or Africa.

But because of our work and our partnership with some governments, from a negligible hectarage now the crop is grown on 1 million hectares. It is becoming a cash crop because most of the produce is exported to India – the farmers are therefore more food secure and they also have more money to take care of their daily needs. This is an example with an impact we have done in sub Saharan Africa The other example is chick pea.

Chick pea is as important as pigeon pea.

From a negligible hectarage as well, now it is increasing now to almost 1 million hectares in Eastern Africa. It is research for development that we want to do That was the case 5 years ago, now we are beginning to ask ourselves: how

While it is appreciated that Africa is no longer the Dark Continent where leadership changes were by the barrel of the gun, the continent seems to be coming out of the stability and tranquility that existed in many countries after the introduction of democracy in the early 1990s.

can we add more value to these raw products? We therefore now incubate businesses, together with our partners FARA and UniBRAIN. In Kenya, we are starting with the sorghum value chain. Same goes for bananas in Uganda and many more crops in other countries We are pursuing inclusive value chain, and I stress inclusive value chain, so that it is not only big business that gains, but the small holders benefit as well.

Q: Tell us about sorghum A: Sorghum is regaining attention because of drought. If you compare farmers who plant corn with those who plant sorghum, more often than not their crop fails because of drought.

Sorghum is a very hardy crop.

Q: How does ICRISAT connect Africa to India?

A: We triangulate collaboration between India and Africa. As part of UniBRAIN we are setting up a number of incubation centres in Africa. We are also setting up 5 food testing laboratories. We are investing and technically assisting and implementing these projects. The laboratories will be in Kenya, Uganda and other countries, in partnership of the ministries of industrialisation Q: What advice can you give Africa, even as it dreams of its Green Revolution?

A: Africa must take ownership, but you do need partners. You need partners who can help, work with you together.

You need partners that have resources and technologies. You should bring in strategic partners. The vision to rise from poverty and hunger has to be there to hav your own Green Revolution.

Africa must rise up.

ICRISAT is a non-profit, non-political organization that conducts agricultural research for development in Asia and sub-Saharan Africa. ICRISAT is headquartered in Hyderabad, Andhra Pradesh, India, with two regional hubs and four country offices in subSaharan Africa. It is a member of the CGIAR Consortium. CGIAR is a global agriculture research partnership for a food secure future.

ICRISAT research work is centered on five key crops: sorghum, pearl millet, chick pea, and pea (ground) nuts.

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Photo courtesy| Getty Images

ENERGY EFFICIENCY IN STEAM GENERATION AND DISTRIBUTION

By Bernard Maonga

In the sections, that follow we examine how to achieve efficiency in your boiler operation and steam distribution system.

obtain complete mixing of air and fuel, an accurate or stoichiometric amount of air is required to completely react with a given quantity of fuel. In practice, however combustion conditions are never ideal and as such additional or “excess” air must be supplied to fully burn the fuel. The right amount of excess air is determined from analyzing flue gas oxygen or carbon dioxide concentrations. Insufficient excess air results in unburned gases (fuel, soot, smoke, and carbon monoxide) while too much results in heat lost due to the increased flue gas flow—thus lowering the overall boiler fuel-to-steam efficiency.

Improve combustion efficiency Combustion efficiency is an indicator of how effectively the heat content of the fuel is transferred into exploitable heat. Running your boiler with an optimum amount of excess air will minimize heat loss up the stack and improve combustion efficiency. To

Maintain clean boiler heat transfer surfaces Scale deposits occur when calcium, magnesium, and silica, generally found in most water supplies, react to form a continuous layer of material on the waterside of the boiler heat exchange tubes. Scale creates a problem

M

ost industrial setups have boilers of one type or another. The boiler is a fundamental element of every plant.

With skyrocketing fuel and energy costs, it is essential to maintain both boiler reliability, performance and minimize energy costs. This can be a challenge that also presents a great opportunity for any utility operation.

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because it has a characteristic thermal conductivity of an order of magnitude less than the corresponding value for uncovered steel. Even a thin layer of scale can effectively insulate and slow down heat transfer. This would result in overheating of boiler tube metal, tube failures, and loss of energy efficiency.

Fuel waste due to boiler scale may be 2% for water-tube boilers and up to 5% in fire-tube boilers.

Minimize boiler blow-down While you generate steam, water evaporates in the boiler steam drum and the solids present in the feed water are left behind. Suspended solids form sludge or sediments which hinder heat transfer while dissolved solids support foaming and carryover of boiler water into the steam. Water is periodically discharged (blown down) from the boiler to bring down the levels of suspended and total dissolved solids (TDS) to acceptable limits. This is usually a manual operation carried out foodbusinessafrica.com

PLANT & EQUIPMENT ENERGY MANAGEMENT

for a few seconds in intervals of several hours. Excessive blow-down will waste energy, water, and chemicals. The optimum blow-down rate is dictated by a number of factors such as the boiler type, operating pressure, water treatment, and quality of make-up water.

Minimize boiler short cycling losses A boiler cycle is made up of a firing interval, a post-purge, an idle period, a pre-purge, and a return to firing.

Boiler efficiency decreases when short cycling occurs or when several boilers are operated at low firing rates. This occurs, partially, for the reason that fixed losses are exaggerated under lightly loaded conditions; for instance if the radiation loss from the boiler is 1% of the total heat input at full-load, at half-load the losses increase to 2%, while at one-quarter load the loss is 4%.

In addition to radiation losses, pre- and post-purge losses also take place. In the pre-purge, the fan operates to force air through the boiler to flush out any combustible gas mixture that may have accumulated. The post-purge performs a similar function. During purging, heat is removed from the boiler as the purged air is heated thus the loss.

at plant equipment. Any surface over 49°C should be insulated, including boiler surfaces, steam and condensate return piping, and fittings. Insulation may get damaged or removed and never replaced during steam system repairs.

Damaged or wet insulation should be repaired or replaced immediately to avoid compromising the insulating value.

Install removable insulation on valves and fittings During maintenance, the insulation that covers pipes, valves, and fittings is often damaged or removed but not replaced. Pipes, valves, and fittings that are not insulated can be safety hazards and sources of heat loss. Removable and reusable insulating jackets or pads are available to cover such fittings on

almost any surface. These are flexible and vibration-resistant and can therefore be used with equipment that is horizontally or vertically mounted or that is difficult to access. Any hightemperature piping or equipment should be insulated to reduce heat loss, reduce emissions, and improve safety.

Inspect and repair steam traps In steam systems, between 5% and 30% of the installed steam traps may have failed for the well maintained and poorly maintained systems respectively — thus allowing live steam to escape into the condensate return system. It is essential therefore to put in place a steam trap inspection and maintenance systems, so that any failures are detected and corrected early enough.

Multiple boiler operations Where multiple boilers are operated simultaneously, best practice approach requires that the most efficient boilers be brought on-line as loads increase, with less-efficient units taken off-line first as loads drop. Subject to emissions, operations, or firing rate limits, shift loads from a boiler where steam production is expensive to one where it is less expensive.

Insulate steam distribution and condensate return lines Un-insulated steam distribution and condensate return lines are a constant source of wasted energy. Insulation can typically reduce energy losses by 90% and help ensure proper steam pressure foodbusinessafrica.com

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COUNTRY PROFILE

Mauritius was first explored by the Portuguese in the 16th century and subsequently settled by the Dutch. The French assumed control in 1715, developing the island into an important naval base overseeing Indian Ocean trade, and establishing a plantation economy of sugar cane. The British captured the island in 1810, with the country gaining independence from the UK in 1968. The country has attracted considerable foreign investment and has earned one of Africa’s highest per capita incomes.

CAPITAL CITY: Port Louis: population – 149,000 LOCATION: Southern Africa, island in the Indian Ocean, east of Madagascar

CLIMATE: Tropical, modified by southeast trade winds; warm, dry winter (May to November); hot, wet, humid summer (November to May) POPULATION: 1,322,238 (July 2013) 0-14 years:

21.3%; 15-24 years: 15.7%; 25-54 years: 44.3%; 55-64 years: 10.6%; 65 years and over: 8% Population growth rate: 0.68%; Birth rate: 13.62 births/1,000 Death rate: 13.62 births/1,000 population Urban population: 41.8% of total population.

POPULATION MAP Life expectancy at birth: 74.94 years; male: 71.48 years; female: 78.58 years Obesity: adult prevalence rate: 18.5%

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MAURITIUS ECONOMY: OVERVIEW Mauritius has developed from a lowincome, agriculturally based economy to a middle-income diversified economy with growing industrial, financial, and tourist sectors. The economy rests on sugar, tourism, textiles and apparel, and financial services, and is expanding into fish processing, information and communications technology, and hospitality and property development.

Sugarcane is grown on about 90% of the cultivated land area and accounts for 15% of export earnings.

GDP grew in the 3-4% per year range in 2010-13, and the country continues to expand its trade and investment outreach around the globe.

Currency: Mauritian rupee GDP (PPP) $20.95 billion (2013 est.)

GDP (real growth rate) 3.4% (2013 est.)

GDP (per capita, PPP) $16,100 (2013 est.)

GDP (composition by sector origin) agriculture: 4.5%; industry: 22%; services: 73.4% Agriculture products: sugarcane, tea, corn, potatoes, bananas, pulses; cattle, goats; fish INDUSTRIES: Food processing (largely sugar milling), textiles, clothing, mining, chemicals, metal products, transport equipment, nonelectrical machinery, tourism

Labour force - by occupation agriculture and fishing: 9%; construction and industry: 30%; transportation and communication: 7%; trade, restaurants, hotels: 22%; finance: 6%; other services: 25% Unemployment rate: 8.3% Population below poverty line: 8% Inflation rate (consumer prices): 3.5% foodbusinessafrica.com

TRADE: Exports: $2.788 billion Exports-commodities: clothing and textiles, sugar, cut flowers, molasses, fish Exports-partners: UK 19.3%, France 16.4%, US 9.9%, South Africa 9.8%, Spain 7.5%, Italy 6.9%, Madagascar 6.8% Imports - $4.953 billion Imports- commodities: manufactured

goods, capital equipment, foodstuffs, petroleum products, chemicals

Imports partners: India 23.1%, China 16%, France 8.5%, South Africa 6.5% (2012)

Ports and terminals Major sea ports: Port Louis Source: CIA World Fact Book

Sugar Industry in Mauritius Sugar cane was first introduced in Mauritius in 1639 by the Dutch. The French and the British, who colonised the country subsequently, developed the Mauritian sugar industry further. The industry has been the main backbone of the national economy until the mid 1970s when Mauritius started to develop its textile and tourism sectors.

Since 1975, Mauritius, as a member of the African, Caribbean and Pacific (ACP) group of countries, has, through the Sugar Protocol annexed to the LOME Convention, been benefiting from a preferential market access, including a fixed quota and a guaranteed price, for its sugar exports to the European Union.

The implementation of the EU sugar reform leading to a drastic price cut of 36% in 2009 has prompted the stakeholders of the industry to accelerate and deepen reform.

REFORMS CREATE VALUE: The Multi Annual Adaptation Strategy (MAAS) covering a period of 10 years (20062015) was published in 2006 to help the sugar industry to be competitive, viable and sustainable in the long term in the face of the changes in the market The MAAS Action Plan resulted in the closure of seven out of the eleven factories; reducing costs of production by reducing staff levels, reducing overhead costs at operational, administrative and institutional levels; reduction of the cost of operation of the institutions and taking advantage of economies of scale at all levels of production The sector has also managed to generate additional revenue from value added products including white, refined, and special sugars; and production of electricity from bagasse and ethanol.

The sector also regrouped small planters into larger units to increase their yields and lower their production costs FLEXI-FACTORY CONCEPT The flexi-factory concept has been adapted to the Mauritian context in order to optimize the potential of sugar cane in the new economic order. This is usually composed of a milling section, a sugar refinery, a power station and a distillery. Mauritius is the largest exporter of special sugars to the European market. Some 19 different types of special sugars are produced in Mauritius The special sugars include namely demeraras (6 types), muscovados (3), golden casters (2), special raws (2), golden bakery, coffee crystals, golden granulated, light brown soft, dark soft brown and molasses sugar.

Source: Mauritius Sugar Producers Association

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SPECIAL REPORT YEAR IN REVIEW

Ice Cream

GOES UP-SCALE

Ice cream is an important part of the dairy industry, in many aspects retaining its appeal to consumers across the board. Although quantities consumed by the population in this region are still small compared to that in developed countries, the ice cream aisle has seen the emergence of premium ice cream brands that resonate well with the discerning consumer.

consumers. Ice cream can be considered a high growth product with great opportunities for investors in the region.

According to Euromonitor International, ice cream category is expected to grow 7% per annum in Kenya, according to a report released in April 2014.

The continued emergence of ice cream parlours in most cities and towns is a good indicator of the potential of these products, as these outlets help in tapping new consumers into the category.

Premiumisation In terms of product, it is critical to note that the regional players have in the last year or so moved beyond just ice cream to the premium category, with the introduction of new lines or extensions to their normal range, to derive more value in their product lines.

The entry of Sameer Agriculture and Livestock into the ice cream segment, extending its range of fresh and fermented dairy products, is a good indicator of the sector’s potential. Creambell, the company’s brand of ice cream, has not disappointed. The company

Photo Courtesy | domesticfits.com

By Foodworld Media Team

I

ce cream and other frozen novelties epitomise a rare kind of indulgence that many foods do not provide to many consumers. In our region, these rare treats largely remain the preserve of the middle and upper class consumers who enjoy the unique taste and texture of these products.

Ice creams have been produced locally for some decades now, with the sector growing well.

The continued growth of retail, with cold chains that maintain the required temperatures at the retail outlets and presence of cold storage at home plus rising incomes have placed ice cream within reach of more

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foodbusinessafrica.com

TRENDS

ICE CREAM

introduced a range of economy and also, importantly for an entrant, premium ice cream products that have ensured the company has a wide choice of products for its customers.

Other well established players have also recently introduced premium ice cream lines. These include Azam Food Products in Tanzania with their Nova brand of yoghurt ice cream in 2013; Razco introduced their Heavenly product line the same year; Glacier Products have their Amore brand; and Fan Milk Nigeria recently introduced their FanRoyale line to cater for the premium market The emergence of the discerning consumer who is well travelled and the presence of imported brands on the shelves, including London Dairy brands and Nestle ice creams, among others, have been to a great extent responsible for the local manufacturers to up the stakes to meet the refined needs of the consumers.

Pure indulgence The fact that ice cream is an indulgent product has been a good enough reason for product developers to make it even more indulgent, with the range of inclusions getting even longer, and more indulgent.

Belgian Chocolate from Creambell, Amore Biscotti that has a cookie dough base with biscuit pieces, Heavenly’s Cookies and Cream among other innovative flavour inclusions show how far ice cream makers are willing to entice the palette (and the wallet) of the consumers of ice cream.

Others include Dairyland’s Tutti Frutti which is a blend of cherries, nuts, raisins and peel for that exotic taste, Creambell’s Tiramisu, a specialty ice cream with an Italian dessert made from Lady Fingers, espresso coffee, mascarpone cheese among other ingredients Some brands are taking advantage of the rarity of the ingredients to stand out from the crowd. Creambell and Heavenly have French vanilla seeds in the mix, with Heavenly adding that extra twist that the vanilla seeds have been sourced from Madagascar – which is the regarded as the world’s superior and most sought after supplier of vanilla seed. foodbusinessafrica.com

Healthy treat options For those consumers with a sweet tooth but who would like to eat healthy, manufacturers are coming up with ice cream that provides a blend of both worlds. Fruits such as blueberry and raspberry and nuts such as hazelnuts and almonds are already well known for their health benefits, from being excellent sources of antioxidants and cancer fighting properties. Other common fruit choices include strawberry and vanilla Ice cream makers are increasingly adding these ingredients to extend the health halo to ice cream. From Razco’s Heavenly Blueberry Cheesecake with fresh blueberries, to Amore’s Forest Berries and Cream, to London Dairy’s Chocolate Hazelnut, Creambell’s Choco Coffee Almond fudge, there is no shortage of ice creams that scream ‘healthy’ at you on the shelves Frozen yoghurt enters arena To add into the mix, the region has not been left behind in the emerging frozen yoghurt segment. A natural extension to yoghurt, a product that is enjoying double-digit growth in the region, and which is perceived by consumers to be a healthy treat, frozen yoghurt provides an opportunity to enjoy ice cream with less guilt attached to it.

Java, the restaurant chain, joined the fray a few years ago by launching Planet Yoghurt, a chain of frozen yoghurt outlets that are located in major shopping malls.

With the possibility to top up the ice cream with your choice of cereals, fruits or the like, these outlets provide an atmosphere where indulgence meets fun.

Not to be left behind is the Kreamy frozen yoghurt that is

available in the supermarkets, providing shoppers with an opportunity to enjoy their frozen yoghurt at home.

We expect the frozen yoghurt area to have more entrants in sub Sahara Africa in a few years. The latest acquisition of a majority stake in Wakaberry by South Africa’s Famous Brands – the owners of Steers, Wimpy and Debonnairs, brands that are already big in Africa – points to a more competitive environment going forward.

Imported brands provide choice Imported brands add variety and choice to ice cream consumers in the region.

Although the region has not attracted global giants like Nestle, Unilever and Haagen Dazs, a number of imported brands compete with locally made ice cream on the shelves. These brands include London Dairy, Igloo, Oreo and Cadburys from Mondelez International, Snickers from Mars, and several brands of Nestle (Farmhouse, Milky Bar, Country Fresh, Dialite, and Kit Kat) Innovation pipeline still open With the emergence of more manufacturers and that of blue label ice cream from leading retailer Nakumatt, ice cream manufacturers have to continue innovating to stay ahead of the game.

There are still unexploited opportunities in low fat and no sugar ice cream which should fit well into the message that health and indulgence can sit side by side. Other possibilities include organic/home style products (with minimal ingredients), ethnic flavour extensions, more indulgent flavours and products that have sustainability built in to them Companies have also not taken advantage of seasonal variations to release limited edition variants backed by marketing activities that can excite reluctant consumers into the ice cream aisle.

FOOD BUSINESS AFRICA | APRIL 2014

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CAN AFRICA SORT OUT THE

AFLATOXIN

PROBLEM?

Africa faces many challenges on the food front. The continent is grappling with efforts to feed its increasing population which is projected to reach 2 billion by 2050 by the African Union.

The presence of aflatoxin in foods has adversely affected not only the grain milling sector of the economy but also the health of the population and the ability of the Continent to trade with the rest of the World.

By Foodworld Media Team

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P

erhaps no issue straddles the cereals sector in Africa like the issue of aflatoxin. The problem of aflatoxin in many African diets has had a huge but silent effect on the population of Africa.

The presence of aflatoxin in maize, peanuts and other cereals is extremely critical in a continent where there are many challenges; including low productivity of cereals due to poor agronomic practices, high levels of post-harvest losses, low levels of sophistication in processing and handling of grains, frequent shortages that often lead to famines, and high consumer prices of grain The issue of aflatoxins in cereals is a huge impediment to the nutritional and economic well-being of Africa’s

population. For the cereal handling and milling sector of the food industry, the economic and nutrition effects of aflatoxin in grains are huge.

This is an issue that worries Stephen Muchiri, the CEO of the Eastern African Farmers Federation (EAFF), Nairobi, Kenya, to no small extent. Mr Muchiri, who heads this regional farmers association, contends that “national governments don’t seem to be doing enough to create awareness on this issue to farmers, traders, processors and consumers; establish and invest in data collection and enforce the regulations especially on standards of various products”.

According to Amare Ayalew, PhD., the Program Manager for Partnership for Aflatoxin Control in Africa foodbusinessafrica.com

SPECIAL REPORT AFLATOXIN

What are aflatoxins?

Aflatoxins are toxic metabolites produced by certain fungi in/ on foods and feeds. They are mainly caused by some strains of Aspergillus flavus, but also most if not all strains of A. parasiticus, A. niger and A. nomius.

Mycotoxins, though part of the food chain for centuries, were just discovered in the 1960s and 1970s, with the conclusion that they in fact had been responsible for several cases of animal disease and death. In the decade following 1970 it became clear that mycotoxins have been the cause of human illness and death as well, according to the FAO It has been established that mycotoxins had been responsible for ergotism, which killed thousands of people in Europe in the last thousand years, alimentary toxic aleukia (ATA) which was responsible for the death of many thousands of people in the USSR in the 1940s; stachybotryotoxicosis, which killed tens of thousands of horses and cattle in the USSR in the 1930s; and aflatoxicosis, which killed 100,000 young turkeys in England in 1960 and has caused death and disease in many other animals,

(PACA), an Africa wide forum based at the African Union, in Addis Ababa, Ethiopia, aflatoxins tend to affect Africa quite drastically as the entire continent falls within the 40º N and 40º S of the equator, where aflatoxin prevalence is most common.

In Africa, the problem is caused by various factors such as drought, poor agricultural practices, as well as improper storage and postharvest handling systems. It is further exacerbated due to heavy dietary reliance on staple foods such as maize and groundnuts which are highly susceptible to aflatoxin, he adds Aflatoxins affect the population The Food and Agriculture Organisation of the UN approximates that 25% of the world’s crop is affected by mycotoxins, the majority of which is aflatoxins, or about 4.5 billion of the current 7 billion population of the world. In sub-Saharan African alone, an estimated 26,000 people die annually of liver cancer associated with aflatoxin exposure, according to the International Food Policy Research Institute (IFPRI) foodbusinessafrica.com

and perhaps man as well, according to Wikipedia The occurrence of aflatoxins is common in peanuts, tree nuts, maize, and animal feeds while they are occasionally found in milk, cheese, cottonseed, nuts, almonds, figs, spices, and a variety of other foods and feeds. Milk, eggs, and meat products are sometimes contaminated because of the animal consumption of aflatoxin-contaminated feed There are 4 main types of aflatoxins that are important as contaminants of food and feed: B1, B2, G1 and G2; and those that are metabolic products: M1 and M2 Aflatoxin B1 and B2 are so named because they exhibit blue fluorescence under UV light; G1 and G2 exhibit yellow-green fluorescence under the same conditions. M1 and M2 were first isolated from lactating cows fed aflatoxin feed, according to Cornell University College of Agriculture and Life Sciences Aflatoxins have been associated with various diseases, such as aflatoxicosis, in livestock, domestic animals and humans.

Aflatoxins and other mycotoxins affect trade, consumer safety and the economic health of the population and countries.

Aflatoxins exhibit potent carcinogenic effect in susceptible laboratory animals and have acute toxicological effects in humans.

Research has shown that aflatoxins cause liver damage, decreased milk and egg production in birds and animals, recurrent infection as a result of immunity suppression, in addition to embryo toxicity in animals consuming low dietary concentrations.

Young children and the young of animals are most susceptible, although all ages are affected but in different degrees for different species. Aflatoxin causes stunting in children which results to delayed development Clinical signs of aflatoxicosis in animals include gastrointestinal dysfunction, reduced reproductivity, reduced feed utilization and efficiency, anaemia, and jaundice. Nursing animals may be affected as a result of the conversion of aflatoxin B1 to the metabolite aflatoxin M1 excreted in

milk of dairy cattle, Aflatoxins are also known to cause cancer in animals, with aflatoxin B1, M1 and G1 having been shown to cause various types of cancer in different animal species. However, only aflatoxin B1 is considered by the International Agency for Research on Cancer (IARC) as having produced sufficient evidence of carcinogenicity in experimental animals to be identified as a carcinogen.

Recent research that aflatoxin may hasten the spread of infectious diseases by suppressing the immune system.

Pauline Jolly, PhD professor in the Department of Epidemiology at the University of Alabama, US, has produced work that suggests aflatoxin exposure is having particularly detrimental effects in areas with high HIV rates, according to theinformationdaily.com In the study, 314 HIV-positive Ghanaians, who had not yet started taking antiretroviral medication, were tested both for their exposure to aflatoxin and their HIV ‘viral load’, which translates to likelihood of transmission from person to person. It was found that those with the highest exposure to FOOD BUSINESS AFRICA | APRIL 2014

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aflatoxin were also 2.6 times more likely to have a higher than average viral load.

The Kenyan case Kenya has faced some well-known challenges with aflatoxin, with the 2004 case of aflatoxicosis that led to the death of 125 in its Eastern Province, being the most publicized. According to IFPRI investigations by the US Centres for Disease Control & Prevention (CDC) and the World Health Organisation (WHO) after the 2004 case showed that aflatoxicosis was the cause of these deaths.

The effect on trade is also enormous.

Dr Ayalew of PACA confirms that it is estimated that Africa loses US$ 450 million a year from lost export trade due to aflatoxins.

With the CDC recently showing through a study that over 60% of the Kenyan population is chronically exposed to aflatoxin, Charity Mutegi, PhD., a researcher at the Kenya Agricultural Research Institute (KARI) and who is Kenya Country Coordinator for the Aflatoxin Biocontrol Project at International Institute of Tropical Agriculture (IITA), is concerned about the adverse effect of aflatoxin on the economy and health.

The award winning Dr Mutegi, was the 2013 recipient of the Norman Borlaug award for Field Research and Application for her work on aflatoxins.

Dr Mutegi, who spearheaded efforts to identify the cause of, and solution to, the deadly outbreak of aflatoxicosis in Kenya in 2004-05, says that “aflatoxin leads to loss of livelihoods caused by poisoning; economic burden of treating aflatoxin related illnesses; loss of trade when food is condemned in markets with stringent regulatory and testing mechanisms; and nutritional effects that cause stunting in children and immune suppression that affect the lives of the children throughout their lifetime” “The devastating effects of maize grain contaminated with aflatoxins on many Kenyan households cannot be understated. Several lives have been lost, 30

APRIL 2014 | FOOD BUSINESS AFRICA

tons of staple food destroyed, millions of shillings worth from the livestock sector have been lost; and by extension, several livelihoods have been destroyed through death and/or economic disempowerment,” Dr Mutegi adds Occurrence starts at the farm It is critical to note that aflatoxin contamination starts at the farm, and that measures to control the menace should start at this stage. While on the farm contamination is the least appreciated by many, further contamination can occur during drying, especially on the soil, and at storage or transport.

On the farm, aflatoxins can also contaminate the crop if harvesting is delayed and if the moisture content of the crop exceeds the required for crops stored at the farm after harvest. Bird and rodent attack of the crop at the farm is a great contributor to aflatoxin contamination.

Certain environmental factors influence the occurring of aflatoxin.

The extent of contamination will vary with geographic location, agricultural and agronomic practices, and the susceptibility of commodities to fungal invasion during pre-harvest, storage, and/or processing periods The fact that the toxin is invisible to the naked eye creates a problem for farmers (and traders and processors) who work on the principle of ‘seeing is believing’, according to Mr Muchiri of EAFF. There is also the common wisdom that visibly damaged and rotten grains

Several lives have been lost, tons of staple food destroyed, millions of shillings worth from the livestock sector have been lost; and by extension, several livelihoods have been destroyed through death and/or economic disempowerment

find easy use in feeding of livestock at the farm, which transfers the problem to the animals and animal products that are later consumed by humans.

Mr Muchiri contends that predisposing factors, including high temperature related stresses and droughts, wet harvest, insect damage and high moisture post-harvest conditions, are common in most African farms, thereby making the aflatoxin problem have a huge burden on the continent.

Control measures exist The control of management of aflatoxins is a complex problem and requires an integrated approach, according to Dr Ayalew of PACA. A combination of technology solutions, effective regulations and standards, and enabling environment could bring about mitigation and control of aflatoxin on the continent, he adds “It is important for producers to realize that good agricultural practices (GAP) represent the primary line of defense against contamination of foodbusinessafrica.com

SPECIAL REPORT AFLATOXIN

cereals with mycotoxins, followed by the implementation of good manufacturing practices (GMP) during the handling, storage, processing, and distribution of cereals for human food and animal feed”. This statement, from the Codex Alimentarius, is perhaps the most critical in the quest of the African continent to reduce the impact of aflatoxin in its food systems Well tried and tested methods exist, including drying grains to the right moisture content (water activity); separation of grain using colour sorters, and fairly traditional ways, including the application of ash or decorticating of the grains, which have been found to be effective ways to reduce aflatoxin.

The bio-control option It is worth noting that Codex Alimentarius advices that good agricultural practices on the farm are the first line of defense in dealing with aflatoxin.

According to Dr Mutegi, the biocontrol product for aflatoxin foodbusinessafrica.com

management currently under testing in Kenya is Aflasafe KE01. Aflasafe KE01 is a mixture of spores of the bio-control atoxigenic strains (nontoxigenic indigenous Aspergillus flavus fungi) that are coated onto sterile grain (sorghum), which serves as carrier and food for the fungi. The atoxigenic strains grow and multiply on, and disperse from, the carrier to initiate displacement of aflatoxin-producers in the field. The product is applied 2–4 weeks prior to crop flowering.

The product is broadcast onto the crop and soil at an application rate of 10 kg/ha. In Kenya, field testing for an even lower rate of 5kg/ha is underway, translating to a direct cost benefit to the farmer through reduced pricing as a farm input.

Dr Mutegi contends that this method has several advantages including: Modifications to fungal communities caused by application of bio-control strains carry over through the value chain, discouraging contamination in storage and transport, even when conditions are very favorable to fungal growth; Positive influences of atoxigenic strain applications carry over between crops and provide multi-year benefits, with a single application of atoxigenic strains benefiting not only the treated crop but also rotation crops and second season crops that miss a treatment; and that because fungi can spread, as the safety of fungal communities within treated fields improves, so does the safety of fungal communities in areas neighboring treated fields.

The effect of this treatment is therefore carried over year into year and the net effect is that the crop is protected throughout the supply chain. If this can be applied to African farms, and these benefits realised, the effect of aflatoxin in Africa will surely reduce drastically Manage the whole supply chain Grain millers and other food handlers and processors are advised to “embrace Total Quality Management systems that ensure the quality and safety of

material as well as processes”, advices Dr Mutegi. Through such systems, sources of raw material will be known, production lines will be checked for sources of contamination, and storage will be monitored, including packaging and even transportation of finished products. All these steps are possible entry/contamination points for aflatoxin, she adds African efforts getting organized For a problem that engulfs the whole continent and which as Dr Ayalew, the program manager PACA reckons requires a ‘comprehensive, systematic and multi-sectoral approach’, it is good to note that continent wide and regional approaches are beginning to be formed to combat aflatoxin This is where the (PACA) comes into the fore. PACA has a vision of an “Africa free from the harmful effects of aflatoxins”.

According to Dr Ayalew, PACA was formed as a “consortium that aims to coordinate aflatoxin mitigation and management across the most affected sectors of health, trade and agriculture in Africa. As a continental, intergovernmental body, PACA’s role is to provide leadership and coordination for Africa’s aflatoxin control efforts, acting primarily as catalyst, facilitator, partnership and knowledge broker, project developer and information clearing house as well as knowledge management hub related to aflatoxins”.

“PACA also advocates for the establishment of enabling policies and institutions by working with regional economic communities and countries, for increased investment and the mobilization of resources, and acts as a grant maker to support catalytic projects on aflatoxin control priority areas while simultaneously promoting capacity building through the grants”, he explains Dr Ayalew believes that with PACA strategically located within the African Union Commission (AUC), this provides the forum with “the FOOD BUSINESS AFRICA | APRIL 2014

31

SPECIAL REPORT AFLATOXIN

opportunity to utilize the convening power of the AUC and the array of organs, institutions, and mechanisms to facilitate integration, harmonization, and joint action”, and hence should find it easier to deliver on this mandate.

PACA also works with Regional Economic Communities as well as other stakeholders such as technical organization, farmers’ organizations and the private sector. This is where the goals of farmers (as represented

by Mr Muchiri’s EAFF), governments, researchers, food companies and other stakeholders meet.

To add to these efforts, several regional bodies have been formed in the recent years including the Capacity and Action for Aflatoxin Reduction in Eastern Africa (CAAREA), which aims to reduce aflatoxin in Kenyan and Tanzanian maize.

The CAAREA project “will contribute to aspects of the PACA overall aims for Africa, bringing together a multi-disciplinary, multi-national team of scientists to help address the spectre of aflatoxins in eastern Africa” according to its website.

The project includes several partners including Kenya Agricultural Research Institute (KARI), BecA-ILRI Hub, Tanzanian Agricultural Research Institute (ARI), The Commonwealth Scientific and Industrial Research Organisation (CSIRO) of Australia, the Tanzania Ministry of Agriculture and Food Security, Cornell University, among others The project team is working to establish a regional mycotoxin analytical shared platform at the Biosciences eastern and central Africa - International Livestock Research Institute Hub (BecA-

Region (APPEAR) which aims to ‘provide a comprehensive package of training, technical assistance and pilot operational research activities relevant’ to aflatoxin.

To add to these efforts, the East African Community (EAC) recently formulated the Regional Working Experts Group on Aflatoxins (REWGA) in March 2014 in Burundi. REWGA’s mandate is to provide technical and advisory guidance to EAC Sectoral Council on Agriculture and Food Security and key stakeholders in the region on prevention and control of aflatoxin in the region.

The CAAREA project “will contribute to aspects of the PACA overall aims for Africa, bringing together a multi-disciplinary, multi-national team of scientists to help address the spectre of aflatoxins in eastern Africa”

ILRI Hub). The platform will include a range of technologies including novel diagnostics well suited to the African context.

These include state-of-theart, commonly accepted aflatoxin diagnostics and sample preparation and diagnostics technologies as well as new technologies suited to the African research and crop improvement context, it adds Other efforts include the Aflatoxin Policy and Program for the East Africa

Aflatoxins are not alone Aflatoxins are not the only mycotoxin groups to worry about, for there are many types of mycotoxins present in our food chain.

The fact that studies report that 75-100% of the samples contain more than one mycotoxin is an important consideration in the management of mycotoxins.

Multiple occurrences of mycotoxins occur due to the fact that (i) most fungi are able to simultaneously produce a number of mycotoxins, (ii) commodities can be contaminated by several fungi, and (iii) completed feed is made from various commodities, according to a paper, Current situation of mycotoxin contamination and co-occurrence in animal feed--focus on Europe by Streit et al.

There are five major groups of mycotoxins that occur in food products: aflatoxins, Zearalenone, ochratoxin, fumonisins, and Deoxynivalenol.

AFRICA’S MOST COMPREHENSIVE FOOD INDUSTRY WEBSITE www.foodbusinessafrica.com 32

APRIL 2014 | FOOD BUSINESS AFRICA

foodbusinessafrica.com

OPERATIONS

FOOD SAFETY

Competence of food lab employees

E

veryday thousands of commercial decisions are made by the use of a laboratory report. By just a glance at the analysed parameters in the report, a client can accept or condemn products worth thousands of dollars.

The lab report commonly referred to as certificate of analysis (CoA) or quality certificate is therefore a critical tool to food trade for local or export trade.

Several factors contribute to the accuracy of lab reports and whether the results are to be trusted or not. These factors include availability of correct testing equipment, calibration status of the equipment, technology status,

reagents in use, correct and updated test methods, facility status and competence of the lab personnel.

While all these factors are physical and can be quickly rectified or controlled, the human factor in lab testing remains critical, as is highlighted in an international standard known as ISO 17025:2005 - The general requirements for the competence of testing and calibration laboratories.

ISO 17025:2005 standard elaborates the need for competent personnel in the lab. It states that “personnel performing specific tasks in the laboratory shall be qualified on the basis of appropriate education, training, experience and /or demonstrated skills�

Considerations for competence of laboratory analysts and testers Appropriate education - The lab analysts should be holders of certificate, diploma, degree in food science, applied technology, applied biology, natural sciences, applied chemistry, biotechnology, etc. This ensures their appreciation of food specific issues and science behind the results.

Training - This is further education given to the lab personnel in specific testing areas, such as new testing technology, specific lab test methods, use of test equipment, calibration, standardization of reagents, precision and accuracy, sensory evaluation, food safety and hygiene, samples handling and preservation, lab information management among others. These can be done as short courses availed by universities, middle level colleges or specific industry consultants who offer the courses.

Experience - This is the ability of the lab staff to do the actual lab task. This is gathered through exposure and carrying out the specific lab tasks in similar environments, e.g. an analyst can be experienced in carrying out protein analysis, fat analysis, microbiological testing, water testing, sensory evaluation, or calibrations Demonstrated skills - This is the actual ability to carry out the tests or tasks efficiently. One analyst can do a test with high precision and accuracy and use minimal time as compared to other experienced analysts because of his /her skills. foodbusinessafrica.com

What about laboratory management staff?

Laboratory management staff responsible for the opinions and interpretation included in test reports must also have relevant knowledge of the following: the technology used for the manufacturing of the items, materials, products, etc being tested; the way the items are used or intended to be used; the defects or degradations which may occur during use or in service; knowledge of the general requirements expressed in the legislation and standards; and an understanding of the significance of deviations found with regard to the normal use of the items, materials, products, etc. concerned.

Policy important It’s important therefore that the lab management formulates goals in respect to the education, training and skills development for lab personnel. Training needs for the lab staff must be identified and a training programme developed which must be relevant to the present and anticipated tasks of the laboratory.

Of critical importance is the evaluation of the effectiveness of the trainings done and their effect in overall improvement of the lab and companies objectives.

For a lab to produce accurate and precise results it is imperative that the personnel be competent. Food industry businesses can enhance their commercial activities and profits by ensuring that their lab personnel are well trained and go through regular competency development.

FOOD BUSINESS AFRICA | APRIL 2014

Photo courtesy| Getty Images

By Njoki Nyoro

33

EVENT IMAGES PROPAK EAST AFRICA 2014

Statpack

NHM

Shandong Bihai

Acepak

Filmatic

34

Polyoak

Allwin Packaging

Saurabh

Trio Plastics

Atlas Copco

APRIL 2014 | FOOD BUSINESS AFRICA

Propak East Africa, the biggest event in East Africa for the manufacturing industry, ran from the 1-3 April 2014.

Over 2000 trade visitors came to Nairobi from all over Africa and the rest of the world to see more than 60 companies from over 15 countries. The exhibition will be back again from 1719 March 2015.

Alliance Machinery

foodbusinessafrica.com

OPERATIONS

WORKPLACE, SAFETY & HEALTH

The role of safety committees

By George Ooko

U

ntil 2004 when the subsidiary legislation titled “The Factories and Other Places of Work (Safety and Health Committee) Rules LN No. 31/2004” came into force, the now defunct “The Factories and Other Places of Work Act” placed all the responsibilities for development of structures to manage OSH on the employer.

It was left to the employers to come up with measures to achieve safety in their premises, whether these measures were effective or not. Whenever an issue related to OSH arose, the employer could be sued and then either face penalties or find own ways of wriggling out. That didn’t work very well to promote a culture of safety and health in workplaces.

The purpose of The Factories and Other Places of Work (Safety and Health Committee) Rules LN No. 31/2004 (Safety & Health Committee regulations), was to developed to inculcate a culture of safety and health in workplaces.

This was to be achieved by working towards changing the mindset from that of ‘the employer is responsible for safety and health and will pay in case I get injured or affected by an unsafe and /or unhealthy working environment’ to ‘safety and health is my responsibility’.

People in a workplace have to be aware that workplace safe and health starts with the self and is the responsibility of each one therein.

OSHA, 2007 Section 9(1) makes it mandatory for an occupier to have a safety and health committee if there are twenty or more persons employed at the workplace or, in any other case, if the Director of Occupational Safety & Health so directs.

The Safety & Health Committee regulations require management to appoint a competent person from

ABOUT foodbusinessafrica.com

amongst management staff to be responsible for safety, health and welfare in a workplace. It does also require management to cause the establishment of a Safety & Health Committee in which the occupier (or a duly appointed representative) and the competent person shall be members, with the latter doubling as the secretary to the committee. The committee so established shall have equal representation from management and workers. The workers shall elect their own representatives to the committee, freely and fairly, in a manner assuring equitable representation of departments and gender parity.

The regulations require each workplace with workforce of more than 20 but less than 100 to have at least 6 committee members, that with more than 100 but less than 1000 to have at least 10 and that with over 1000 to have at least 14. The regulations do not intend that management shall have more representation in this committee than workers. The purpose is to have the workers see, feel and believe that they, and not management, drive and own the workplace’s safety and health agenda.

A functional safety committee is expected to; a) Meet not less than four times in every year with not more than three months elapsing between the date of one meeting and the next and each committee member being served with at least a 7 day notice prior to the meeting. b) Notwithstanding a) above, has its chairman convening and/or aware s/he is to convene a meeting within 24 hours following an accident, a dangerous occurrence or the outbreak of an unusual illness at the workplace, the minutes of which shall reach the Director of Occupational

Safety & Health within 7 days thereafter. c) Establish a schedule of inspection of the workplace for each calendar year d) Conduct safety and health inspections in the workplace at least once in every three months e) Identify occupational hazards and cases of ill-health among workers at the workplace and make appropriate recommendations to the occupier f) Compile statistics of incidences in the workplace as primary data for providing remedial measures, planning and allocation of resources g) Investigate complaints relating to workers’ health, safety and welfare at the workplace and make representations to the occupier on their findings h) Advise on the adequacy or otherwise of safety and health measures for particular hazardous work or activities i) Establish effective communication channels on matters of health and safety between the management and the workers j) Organize such contests or activities necessary for achieving the fulfilment of the mandate of the Committee k) Conduct seminars and workers’ education programs and provide information for safety, health and welfare at the workplace l) Carry out any other functions necessary for the promotion of a safe and healthy working environment Does your workplace have a functional safety and health committee?

It will only be if it has evidence of compliance with all the functions (a) through (i) above. A functional safety and health committee is important for the safety and health of all in the workplace.

George O. Ooko is the Technical Director, CPG Engineering Solutions Ltd and is a DOSHS approved examiner of plants.

He may be reached at ceslimited@ymail.com.

FOOD BUSINESS AFRICA | APRIL 2014

35

QUOTABLE QUOTES IN THE NEWS

“Africa is not a bubble.

Africa is happening, it is a reality... The opportunity in uncertainty is massive,” Bidco Oil Refineries MD Vimal Shah commenting about the massive potential in Africa despite the challenges faced in the continent during an interview with Reuters — Business Daily, April 11, 2014

“In the expansion project we are also planning to extend the milk collecting stations.

We believe after opening more stations, more milk will be collected and our products will be sustainable.”

Tanga Fresh Limited Production Manager Donatus Ndauka, commenting on the company’s planned expansion project The Guardian, April 15, 2014

“We expect this one to do well.

Typically city centre are our busiest stores with the core client being people looking for a quick meal,” Christopher Bak, a director at Liberty Eagle Holdings, the Kenyan Subway franchise holder commenting on their new city center store in Nairobi — Business Daily, April 1, 2014

36

APRIL 2014 | FOOD BUSINESS AFRICA

“What we don’t yet appreciate is that although 1% of their business may be up in Africa right now, in a few years it could be 30%, growing at 20% to 30% a year, while South Africa grows at a nice stable 10%” Graham Stokoe, Africa private equity leader at EY commenting on a study Broadening Horizons, carried out by EY and the African Private Equity and Venture Capital Association, which showed that private-equity investors were taking a keen interest in Africa at the expense of South Africa. — Business Day, April 20, 2014

“Nigeria’s GDP, which placed the country as Africa’s largest economy, has exposed its investment potential to the world.”

The World Bank Chief Economist, African region, Francisco Ferreira, commenting that the recalculated GDP will bring more investors into Nigeria — The Guardian, April 16, 2014

“We remain open to appropriate opportunities in Kenya and East Africa.”

Tiger Brands in a statement after the collapse of its intended acquisition of Rafiki Millers and Magic Oven bakery in Kenya Business Daily, March 30, 2014

“This is being mitigated as the benefits of Zambeef ’s shift in emphasis towards a more regional market approach begin to be reflected in performance,” Zambeef Products of Zambia in a statement released to the press on the food conglomerate’s struggles in the Zambian domestic market which has been compounded by a falling local currency, Kwacha, and their plan to shift some of the risk to other African countries — Daily Mail, April 3, 2014

“We expect to receive technical and marketing assistance through partnering with Unibra,” Gebru Habtewold, chairperson of Jemar commenting on the partnership between the local shareholders and Unibra, the Belgian brewery, in building a new brewery in Ethiopia — Addis Fortune, March 16, 2014

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