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Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania
Universal Journal of Food Science and Technology
| Vol 3, Issue 1
Table 2. Operational characteristics, awarenessand compliance of spice processors
| Variable | Category | Frequency (N=60) | Percentage (%) |
| Duration in spices processing | Less than one year | 7 | 11.7% |
| 1-5 years | 47 | 78.3% | |
| More than 5 years | 6 | 10.0% | |
| Ever heard about national standards for spices? | Yes | 35 | 58.3% |
| No | 25 | 41.7% | |
| Who set the Standards | TBS | 33 | 55.0% |
| TFDA | 2 | 3.3% | |
| None of the above | 25 | 41.7% | |
| Attempted to certify your product(s) | Yes | 3 | 5.0% |
| No | 57 | 95.0% | |
| Did you succeed | Yes | 1 | 33.3% |
| No | 2 | 66.7% | |
| Company inspected by TBS or any government officials | Yes | 12 | 20.0% |
| No | 48 | 80.0% | |
| How often | Once | 10 | 16.7% |
| More than once | 2 | 3.3% | |
| Not inspected at all | 48 | 80.0% | |
| Company registered | Yes | 32 | 53.3% |
| No | 28 | 46.7% | |
| Have a registration certificate | Yes | 32 | 53.3% |
| No | 28 | 46.7% | |
| Who issued the certificate | BRELA | 2 | 6.3% |
| TBS | 1 | 3.1% | |
| LGAs | 25 | 78.1% | |
| TFDA | 4 | 12.5% | |
| Others | 0 | 0.0% |