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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 3. Handling practices by micro andsmall-scale spice processors of tea and masala
| Variable | Category | Frequency (N=60) | Percentage (%) |
| Source of raw materials | From farmers | 12 | 20.0% |
| Market outlets | 43 | 71.7% | |
| Farmers and outlets | 5 | 8.3% | |
| Condition in which spices are received | Raw/fresh from farm | 3 | 5.0% |
| Dried | 57 | 95.0% | |
| Criteria for purchasing raw material | Yes | 52 | 86.7% |
| No | 8 | 13.3% | |
| Most important criteria | Price | 10 | 16.7% |
| Visual inspection | 1 | 1.7% | |
| Mould infested | 5 | 8.3% | |
| Cleanliness | 32 | 53.3% | |
| Moistness | 4 | 6.7% | |
| Others | 8 | 13.3% | |
| Further drying of spices prior to processing | Yes | 46 | 76.7% |
| No | 14 | 23.3% | |
| Where spices are dried | On the ground yard | 8 | 13.3% |
| Over the roof | 5 | 8.3% | |
| On canvas/tarpaulin | 27 | 45.0% | |
| On raised bed(kichanja) | 5 | 8.3% | |
| Solar drier | 1 | 1.7% | |
| Electrical drier | 0 | 0.0% | |
| none | 14 | 23.3% | |
| Others | 0 | 0.0% | |
| Knowledge to identify well-dried spices | Yes | 60 | 100.0% |
| No | 0 | 0.0% | |
| Method to confirm dryness | Visual assessment | 32 | 53.3% |
| Biting with teeth | 9 | 15.0% | |
| Measure moisture content | 0 | 0.0% | |
| Sound | 19 | 31.7% | |
| Others | 0 | 0.0% | |
| Measure moisture level | Yes | 0 | 0.0% |
| No | 60 | 100.0% | |
| Store spices | Yes | 35 | 58.3% |
| No | 25 | 41.7% | |
| Storage time prior to processing | Less than a week | 6 | 10.0% |
| 1 to 4 weeks | 16 | 26.7% | |
| 1 to 4 months | 5 | 8.3% | |
| More than 4 months | 8 | 13.3% | |
| Do not store | 25 | 41.7% | |
| Sorting prior processing | Yes | 56 | 93.3% |
| No | 4 | 6.7% | |
| Sorting criteria | Mould infested | 13 | 21.7% |
| Discoloration | 15 | 25.0% | |
| Foreign matter/Damaged | 28 | 46.7% | |
| None of the above | 4 | 6.7% | |
| Handling of spoiled spices | Discard it | 54 | 90.0% |
| Mix with others and use | 0 | 0.0% | |
| Re-dry and use | 2 | 3.3% | |
| No sorting at all | 4 | 6.7% | |
| Poor storage condition promotes mold growth | Yes | 58 | 96.7% |
| No | 2 | 3.3% | |
| Further packing after processing | Yes | 56 | 93.3% |
| No | 4 | 6.7% | |
| Packaging materials used | Plastic containers/bags | 53 | 88.3% |
| Glass bottles | 3 | 5.0% | |
| Paper bags | 0 | 0.0% | |
| Others | 4 | 6.7% |