Satheesh, Neela, Parmar, Aditya ORCID: 0000-0002-2662-1900, Fanta, Solomon Workneh and Stathers, Tanya ORCID: 0000-0002-7767-6186 (2023) Postharvest handling practices and mycotoxin occurrence along the dried berbere chilli pepper value chain: a case study from Northern Ethiopia. Journal of Stored Products Research, 103:102157. ISSN 0022-474X (doi:https://doi.org/10.1016/j.jspr.2023.102157)

Preview	PDF (Open Access Article) 43179_PARMAR_Postharvest_handling_practices_and_mycotoxin_occurrence_along_the_dried_berbere_(OA)_2023.pdf - Published Version Available under License Creative Commons Attribution. Download (6MB) | Preview
Preview	PDF (AAM) 43179_PARMAR_Postharvest_handling_practices_and_mycotoxin_occurrence_along_the_dried_berbere .pdf - Accepted Version Available under License Creative Commons Attribution. Download (1MB) | Preview

Abstract

Berbere, the hot pepper spice, is a central ingredient in Ethiopian cuisine. This study aimed to deepen understanding of the agricultural and postharvest handling practices and incidence of aflatoxins and ochratoxins at different stages of the domestic berbere (Capsicum frutescens) value chain in the Amhara region of Northern Ethiopia. The main actors in the berbere value chain in Ethiopia are farmers, assemblers, wholesalers, retailers, industrial processors, and domestic consumers. A series of semi-structured questionnaires were developed and used to interview 90 stakeholders from across these different value chain stages to learn about their berbere-related activities and challenges. Additionally, a random sampling method was used to collect 100 berbere samples (80 samples of whole dry berbere pods and 20 samples of berbere powder) from across the different focal value chain stages (harvesting, storage, processing, and retail) for analysis to determine whether aflatoxin and ochratoxin were present above the maximum recommended thresholds. In the Amhara region, most farmers typically cultivate berbere on areas of 0.5 to 1 ha of farmland. The berbere harvest is done manually, and the chilli pods are then spread directly on the ground to sun dry. Such drying practices increase the risk of contamination of the produce by dust, debris, and soil-borne fungi. Assemblers purchase berbere from the farmers, the pods are then sorted by variety and packed in woven polypropylene bags which are then heaped in store rooms. All the berbere samples, from each stage of the value chain analysed were found to test positive for mycotoxins, exhibiting levels of >20 ppb and >2 ppb of total aflatoxin and ochratoxin, respectively. The promotion of a range of integrated pest and postharvest management actions with the different value chain actors are recommended to improve the quality and safety of berbere within these important domestic value chains.

Item Type:	Article
Uncontrolled Keywords:	farmers handling; spice mix; beriberi; aflatoxin; ochratoxin
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department Faculty of Engineering & Science > Natural Resources Institute > Postharvest Science and Technology Research Group
Last Modified:	31 Jul 2023 08:26
URI:	http://gala.gre.ac.uk/id/eprint/43179

Actions (login required)

View Item

Downloads