@sholard_mancity@richardmiruka96 Since production is open field,too much rain destroys the crop ,so basically farmers who have ongoing production on higher grounds are few,crop is thus short in supply.Crazy as formal retail prices range now at 130-150/kg up from 80-99/- two weeks ago
@sholard_mancity 3.Pack the produce nicely to avoid injury (injured produce rots faster)
4.Good hygienic practices(this keeps away micros that accelerate spoilage)
5.Know your product's physiology and do not store together products that are not compatible -Banana and ripe avocado
@sholard_mancity For fresh produce,the first one hour after harvest is critical to how long they will keep before spoilage .This is what should happen
1.Harvest at the right stage of maturity,not under or over mature
2.Reduce field heat urgently (several options available,e.g charcoal cooler
@sholard_mancity You will never find a supermarket attendant smoking while serving customers,or touching money as they slice your beef..A practice so common in our local meat joints
@sholard_mancity Nice report
We can see a pattern, supermarkets are mostly clean meat, neighborhoods next to a slaughter house are also clean.However,places with low traffic eg Fedha are vulnerable as the butcher is trying to keep meat longer and avoid wastage.
@sholard_mancity It is prudent to trust the supermarkets for your beef ..Good prices , accurate weighing and Food Safety is guaranteed to a large extent.
@sholard_mancity Could the Juja cases be linked to proximity to nearby colleges(meaning availability of contraband chemicals smuggled from the facility Laboratories?-Needs further investigation
@rahabjeri @mqhlay Good practice demands meat,most vegetables/fruits are chilled immediately after slaughter or harvest.Infact,cold storage is one of the oldest forms of food preservation
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