ABSTRACT
Good quality planting materials for yam cultivation is a major challenge and adapting the most preferred local varieties to high ratio propagation methods such as the vine cutting could help ameliorate this constraint. An experiment was conducted in the screen house at CSIR-Savanna Agricultural Research Institute to assess the response of ‘Labako’, ‘Nyamenti’ and ‘Kpamyo’ (check) to vine cutting under different substrates. The experiment was 3 x 6 factorial arranged in a completely randomized design with 3 replications. Single node cuttings were obtained from 3 months old plants and established in the various rooting substrates (carbonized rice husk; fermented rice bran; aged rice husk; top-soil ,cocopeat and carbonized rice husk + top-soil; 2:1).Highly significant differences (P<0.001) existed in main effects and interaction of the factors. All cultivars attained 100% survival in CRH (carbonized rice husk) and cocopeat. Kpamyo and Nyamenti had 89.6% regeneration in cocopeat, FRB (fermented rice bran) and CRH. Labako exhibited the maximum shoot growth (31 cm) in CRH whiles the minimum (10 cm) was observed in ARH (aged rice husk) for Kpamyo. Six nodes were produced by Nyamenti in CRH, whiles Kpamyo produced 3 nodes in the same substrate. Labako initiated 88% tuberization, higher than Kpamyo with 75%. Generally, the cultivars were successfully adapted to the vine cutting technique in CRH, FRB as well as cocopeat. CRH and FRB are locally available, hence less expensive to acquire and therefore recommended for cost-effective single node propagation of the popular local yam cultivars.
ABSTRACT
Despite its seriousness, food fraud has not received the necessary attention in Ghana’s discourse on food safety. Food fraud is generally considered as the intentional misrepresentation of the contents or identity of food for economic gain. The study was aimed at assessing the food fraud awareness level of participants as well as the foods most likely to be implicated in food fraud cases in Tamale, Ghana. Data was collected from 385 participants, including food business operators and consumers, via a simple random sampling technique using a structured questionnaire. Most participants (54%) were not aware of food fraud and its related activities before the study. Beverages and juices, fruits and vegetables, spices, oils, meat and fish, baked foods, honey, milk, and semi-processed local foods such as groundnut paste, "Dawadawa," “Kulikuli zim,” and “Agushi powder” were all revealed to be implicated in food fraud by respondents. Adulteration was the most common food fraud action, but tampering, substitution, and mislabeling were also identified as ongoing in the study area. “Moora” (Bixa orellana seeds) was revealed as the key adulterant used in most foods. Food fraud, which is a threat to consumer health and well-being, is active in the region and is predicted to increase without strict regulation and increased sensitization about its dangers. The fight against food fraud should be refocused on making food defense systems like vulnerability analysis and critical control points (VACCP) a key aspect of food safety systems to tackle food fraud.