Acting Coordinator of the Tanzania Infection Control Project (TANIPAC), Khassim Musya educating the people who came to the World Food Day celebrations with the theme 'Good production, good nutrition, good environment and good life for all, No One Left Behind'which takes place in Simiyu region.
By Asha Mwakyonde, Simiyu
CHRONIC side effects can appear in a short time, after a long time depending on the amounto of the substance present in the food eaten, the number of meals of contaminated food and the age and health status of the consumer.
Also, the effects of Sumukuvu that occur in a short time are caused by consuming a large amount of Sumukuvu, including damage to the liver, kidneys, nervous system, the ability of blood to clot and can even cause death.
Speaking at the World Food Day celebration with the theme 'Better production, better nutrition, better environment and better life for all, no one is left behind' which is being held in Simiyu region Acting Coordinator of the Tanzania Infection Control Project (TANIPAC), Khassim Msuya said that When insects are present in crops or products, they are not visible to the eye, and they remain even after the food is cooked or processed.
He has explained that the effects cause a decrease in the body's immunity, a decrease in the production of milk and eggs, anemia ,Loss of appetite, miscarriage, affecting the reproductive system, diarrhea, vomiting and death.
"Crops contaminated by fungi are such as cereals (maize, sorghum, sorghum, rice, wheat, sorghum), oilseeds (sunflower, cotton), nuts, cashews, dried root crops (cassava and potatoes), dried spices, coffee , products derived from livestock (milk, eggs)," said Msuya.
He added that the effects of the economic crisis are the rejection of food products in the domestic and foreign markets, affecting food sufficiency, affecting livestock production, increasing medical costs, decreasing labor and wealth production and increasing control costs.
"Symptoms that indicate that the crops are contaminated by fungi that produce rust include mold, fungus, foul smell, grains forming dust, grains congealing or grains changing color, and having a black color mixed with gray, green, orange or yellow," said the Coordinator. that one.
He explained that the triggers of fungal contamination in food crops and the presence of an enabling environment for fungi to grow and produce toxins include the weather, temperature, humidity, drought, floods and unexpected rains when the crops are about to mature and when of harvesting.
He said that it is recommended that the farmer use seeds that are resistant to diseases or those that can withstand the environmental conditions of the respective farm.
"It is advisable to use seeds that germinate and produce crops for a short period (short-term seeds depending on the area in question) to reduce or avoid the dangerous time for being attacked by fungi and contaminated with toxins," he said.
Also, the farmer is advised as much as possible to change crops in rotation between those affected and those not affected by the fungus, for example planting corn one season and legumes the following season
Speaking about the success of TANIPAC, the Coordinator has said so far 61,410 farmers have been given education on post-harvest pest control where the goal was to reach those 60,000 farmers.
" In terms of young people, we have empowered 420 young people from the Vocational Education and Training Authority (VETA), they have been trained in making metal silos, which is a method to prevent an environment conducive to the growth of fungi, the target was 400 with extension officers 1,351 and 217 journalists," said Msuya.
The coordinator has explained that we trained 420 young people and now we are doing a program for them to teach them about entrepreneurship issues so that they can make commercial projects.
The organizer has explained that the goal is to make 10,000 lots. The project will promote the products about the technology and inform the people and be able to give them the opportunity to make the products.
PROJECT CHALLENGES
The organizer has said that the Corona Virus (Covid-19), prevented the gatherings as long as it was delayed to provide face-to-face education to farmers where to use the media to reach those farmers.
He explained that the TANIPAC project is a five-year project that started in 2019 and is expected to be completed in 2024, which is being implemented in mainland Tanzania and the islands - Zanzibar (Unguja and Pemba).
The coordinator added that with the challenge of COVID-19 but citizens, institutions and the Ministry already understand the effects of Sumukuvu while citing the example of the Ministry of Livestock and Fisheries they have requested to be given sumukuvu education.
"People who come to our booth in this celebration already have an understanding of Sumukuvu, but they want to know some of the aspects they face," said Msuya.
World Food Day is celebrated on October 16, every year in about 150 countries including Tanzania.
The goal of the celebration is to provide education to the community about Food Safety, the identification and management of the effects of food as well as improving human health through the provision of such education.
The Food and Agriculture Organization of the United Nations (FAO), and the Tanzanian government, through the Agree Connect program with the European Union, has launched a national campaign called 'Good Nutrition is Capital' to build healthy eating habits in the country by using available food inTanzania."
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