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THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY OF SUYA MEAT
CHAPTER ONE
INTRODUCTION
Background of the study
Meat is a flesh of animals consumed for foods. In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc. The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs.
The proportions of meat derived foods that one consumed are related to the general, affluence of the society in which he lives. Meat consumption in the developed countries is more than in less developed countries is more than in less developed countries. Ihekoronye, A. I and Ngoddy, P.O. (1985)
The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and sometimes, they are eaten like that. The food technologist is not only interested in those products, but also mostly interested in the process leading to the slaughtering of animals final quality of meat or meat product is usually influenced by both.
SLAUGHTER FACTORS AND THE INITIAL HEALTH OF THE ANIMAL
Animal for slaughtering must be healthy and usually not so old. This requirement is necessary if a high quality product is to be obtained.
Suya is popular roasted and smoked sliced beet product, suya is a traditional meat product originating from the Northern part of Nigeria; and it has gained considerable acceptability and popularity in the south too. It is produced by community meant into straws and passing with slight pressure through sticks. The meat is sprinkled with spices, groundnut oil, dry pepper and heat treated by a process involving dry cooking (roasting) by heat from a burning wood or charcoal. Kafidiya, O.O. (1981)
Suya meat is an ideal source of animal protein and its inclusion in a balanced diets should go a long way towards improving nutrition, but technological problems need to be overcome before the product can be successfully and safely processed, packaged and presented to the consumer Igene, J. O. (1982).
Increased demand for convenience foods has resulted in expansion of the processed meat industry. The consumption of suya has been accelerated, especially in southern Nigeria. The traditional method of producing suya is processed with the view to effecting some modifications where necessary to improve hygiene, palatability, characteristics and shelf stability. Kafidya, O.O (1981).
The recent up range of food prices in Nigeria has been the result of a number of complex circumstances, both domestic and international.
A substantial amount of the diet protein in the nation is obtained from crops. The level of animal protein intake is only about 17 percent of this total protein consumed by the average Nigerian, which is far from minimum recommended this situation could be improved by developing the food processing sector, especially meat and meat products.
The high quality of meat protein is well established and is essential in the maintenance to a healthy population. Development in the quantitative as well as qualitative production of suya could have a remarkable impact on the animal protein nutrition in Nigeria in view of the diverse and cheap sources of raw materials for suya processing. Suya is within the reach of most members of the population due to its unit price and as such contributes to a growing proportions of the much needed animal protein.
The process of economic development in any society pre-supposes a structural and social transformation of immense proportions such a transformation requires changes in the attitudes of people, changing the techniques of production and changes in preferences. Consumers expect amongst other things that the food available to them be cheap, clean, safe, unadulterated, reasonable priced and handled under sanitary conditions; for this to be possible, systematic machinery needs to be developed so that the technological demands of the products as well as consumer are satisfied.
A prime source of long term productivity gains is technological innovation. New methods, new materials and new machines contribute to a faster rate of gain in output per man hour. Rapid organization has continued to raise income in the nation and has led to the changes in the nation an has led to the changes in the nature of demands for food with growing emphasis on convenience food such as ‘suya’. A revolution in the aesthetic qualitative and quantitative production of suya is one way by which Nigerian improves the level of protein nutrition of its people.
In many of the major urban area of the country, the number of suya meat, the number of suya meat has increased tremendously over the past decade, while consumption has become improved with respect to ethnicity, re4lijorn, socio- economic factor or sex. Unfortunately, however, suya production is still at its technology standard, in which the production methods that have been in use for the past generation are yet to be replaced or modernized to cope with increasing demand.
As demand for improve suya becomes apparent, there is a need to focus more attentions on the search for ways to reduce the drudger in the suya industry. While government and foundation have expended millions of naira on research over the years to improve productivity of agriculture’s, research expenditure in the area of suya processing, packaging, storage and distribution has been non-existence, and the reason can be advanced for this phenomenon, it can be argued that the decision to transform any mode of production is basically economic. Such dissension involves:
i) Availability of a more efficient production method.
ii) Calculation of the real benefit to be gained by effecting the change.
Although millions of people may be engaged in the production of suya, the industry has a slow rate of growth. At the moment, knowledge about the economic of the current procurement and production methods is the suya industries are non-existent. Nor is there any adequate scientific information about the nutritional and health effects of suya meat. No information exists as the health hazards or otherwise which is increased consumption of the product might stand foe the consumption population.
In fact, in the recent study by Igene and Mohammed (1981), it was reported that 74 percent of those surveyed expressed great dissatisfaction regarding the unhygienic conditions prevailing in the places where suya is processed and dispensed to consumers and 84 percent of those surveyed strongly believe that suya processed and dispensed in unhygienic surroundings could cause serious health bazaar risks to consumers. This is the big image problem of suya amongst the enlightened Nigerians (who incidentally could spend much money on suya but turn their back on the product for sanitary reasons).
THE MAJOR AREAS IN WHICH RESEARCH IS URGENTLY NEEDED INTO MANY ASPECTS OF SUYA PRODUCTION
Although, technical progress is the key to increasing food production. Information is necessary on research into many aspects of suya production and packaging. Among the major areas in which researchers is urgently needed are
i) A survey of the economic of suya production.
ii) Determination of consumer preferences and attitudes to the product.
iii) Microbiological attributes or characteristics of the health and nutritional importance.
iv) Level of employment generation and mobility in the industry.
v) Detailed scientific analysis and properties of the product in relation to accepted standards in the food and drug trade.
vi) Research into product development and packaging of improved suya product as well as more efficient techniques of suya processing, preservation and storage.
What emerge therefore from a resolution of the items (i – vi) which constituted a technological barrier would obviously lead to progress and technological innovation.
SUYA AS A TRADITIONAL MEAT
Suya is a traditional product and any innovation in technology must take cognizance of the nature of the product as such. A structural transformation of the suya industry is what is needed at the moment because the present procedure may not take advantage of available technology for obvious reason.
In the structural transformation one can imagine a situation whereby entrepreneurs and government could invest in the suya industry, thereby raising production above then primary level as well as taking production “off the streets” with the solely purpose of commercialization. The industry has many technological needs and it is possible indeed likely that some of these needs could only be meet through investment by entrepreneurs or government indigenous technological innovation.
Suya, being a traditional meat product would require certain technological innovation which could not be imported and which is not already in use in other industries. This is the crux of the matter. For technological innovation to succeed in the suya business, it must not only be efficient but also must conform to the traditional nature of the product to a large extent. It is therefore important that the critical requirement of the industry be conveyed to the engineering community if their efforts are to result in innovation which can succeed in the marketplace.
The food industry cannot survive in isolated place from the engineering society/community. Innovation is needed in the development of indigenous machinery and processors to enhance fabrication processing packaging and storage. The way to improve the suya industry therefore rests squarely on a structural transformation or the mode of procurement, processing, packaging and distribution.
There may have been previous researches in this subject. This work gives further explanations and analysis in the effect of various packaging material on the quality of suya meat
1.3 OBJECTIVES OF THE STUDY
i) Producing good quality suya meat.
ii) Packaging of suya meat in different packaging material e.g. foil paper, cellophane and cans to investigate the effect of the various packaging materials or the quality attribute of the suya meat.
iii) Carrying out method of processing suya by chemical and microbiological analysis in each case.
1.4 Research Questions
i) What are the methods of Packaging good quality suya meat.
ii) Does effective packaging of suya have a significant effect of on its quality
iii) What is the relationship between packaging materials and quality of suya meat
1.5 Research Hypothesis
HO: Packaging materials does not have a significant impact on the quality of suya meat
H1: Packaging materials have a significant impact on the quality of suya meat
H0: There is no relationship between packaging materials and the quality of suya meat
H1: There is a relationship between packaging materials and the quality of suya meat
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THE ECONOMIC IMPORTANCE OF BAKING INDUSTRY
CHAPTER ONE
INTRODUCTION
Background of the Study
In Nigeria, agriculture was primarily a rural based activity. But, because of the increasing demand for food and jobs for many urban dwellers, it became necessary for urban households to embark on agribusinessesas a means of filling the food demand and supply gap and providing income for other household requirements. In addition, the practice of agribusinesses has continued to increase in recent years with the structural adjustment of
the Nigerian economy. The rise in food prices, un-employment and inflation brought by the structural adjustment (BFW, 2005) and the decline in the average real income of both rural and urban households have compelled many urban dwellers into agribusinesses in the urban areas. The urban entrepreneurs, like any other entrepreneur, will typically produce to satisfy household food needs or make profit or both. If the interest were in producing for home consumption, the entrepreneur would want to obtain the optimum from his/her effort. If on the other hand, the entrepreneur produces for the market, then the cost of production and the returns accruable to the entrepreneur‟s effort become important measure of performance. Either of the two objectives of production requires efficient use of resources input.
Nigerian agribusinesses including bakery firms were captured in theNigeria‟s development plans. This is because government had identified this unit as a veritable engine of growth and had continuously put in place policies and incentive packages that will promote this segment of the economy (Osuji, 2008).
Bread is a baked food produced from flour that is moistened, kneaded, proofed with the addition of yeast. Bread is a convenience food made from wheat flour derived from bread wheat, the technology of which dates back to the ancient Egyptians at about 4000BC. Other raw materials for bread making apart from wheat flour include sugar, baking fat, yeast, vegetable oil, salt and water. Hard wheat flour is used for bread making because of gas produced by yeast during proofing and baking (Famosinpe, 2011).
The bakery production which has been increasing steadily in the country is among the largest processed food industries in Nigeria. The two major bakery industries viz bread and
biscuit account for about 82% of the total bakery products. The bakery industries in Nigeria comprise organized and unorganized sectors. The organized sector consists of large, medium and small scale manufacturers who produced packaged biscuits and bread. The unorganized sector consists of small bakery units, cottage and household-type manufacturing goods and distributing their goods in the surrounding areas (World Bank, 1995 and BFW, 2005). Bakery productsare manufactured from combinations of wheat or other flours, sugar, baking powder, condensed milk, fat (ghee), salt, jelly, dry fruits, various essences and flavoring. Different type of bakery products can be classified as dry bakery products and moist bakery products. Dry bakery products include soft biscuits, hard biscuits, cookies, crackers, fancy biscuits and cream wafer biscuits. Moist bakery products include sweet bread, milk bread, masala bread, garlic bread, fruit bread, various types of buns, cakes, pastries, muffins etc. These products are available in various sizes, shapes and forms (Indian Food Industry, 2001; Beverage and Food World, 2005).
According to Nicole et al. (2012), the demand for bread is expected to explode in the coming years. South Africa, Nigeria, Ethiopia, Sudan and Kenya are currently the largest and leading bread markets in Africa. The key drivers of this demand are Africa‟s rapidly growing population, an expanding middle class which has more money to spend, an enlarging labour force, and increasing rates of migration to African cities and towns.Africa now has more than 50 cities inhabited by over one million people. By 2020, more than 500 million Africans are projected to live in urban areas and cities. Statistics reveal that urban dwellers and city people eat more bread than people in the rural areas. Given the rapid growth of African city populations, bread is sure to remain a highly sought-after food item by African households(Nicole et al., 2012).
Problem Statement
The demand-supply gap of confectionery products in Nigeria and most countries in Sub- SaharanAfrica is largely met by importation (Wada etal., 2006; GAIN 2008). This is because most of the vital inputs used in production such as baking materials, wheat, yeast and other facilities are not always within the reach of the bakers (Wayagariet al., 2003), thus, crippling the return on investment and discouraging the bakers from continued production of these products. This has contributed significantly to the poverty state of the nation judging from the fact that Nigeria is a developing economy and industrial development is a sine qua nonto economic growth. One of such industrial products is bread.
Over the years the government has carried out policies aimed at boosting bread production in the country. One of these policies is the inclusion of 40% cassava in composite flour with effect from 15 July, 2012. Despite that the price of bread in Nigeria is still very high. According to publication made by the Nigeria bakers association, prices of bread, a major stable food have risen in the last three years by an average of about 25 per cent from between N80 and N120 per family size loaf to between N120 and N150 amid increase in the prices of baking materials. In January, 2011, the prices of all sizes of bread were increased by 10 per cent. Although the rise in the prices of bread was associated with sundry baking materials such as sugar, butter, flour and fat.
The current demand for bread is likely to exceed 2.2million tones considering their leading role as one of the major sources of energy, protein, iron, calcium, and several vitamins (Onwumere et al., 2012). They are no longer viewed as a luxury tea-time snacks but essentially daily food component for an average Nigerian house hold. However in recent
time, there have been the recurrent loss of market share and dropping of sales volume in the bakery enterprises operation in the nation (Onwumereet al., 2012).As a result, the supply of bread becomes very low in comparison to demand. This inability to meet the domestic demand could be attributed to low productivity, inefficiency in the use of resources, disincentives from macro-economic environment and traditional technologies (GAIN 2008).
The level and structure of the Nigerian bread industry reflects that bread production is mainly constrained due to lack of productivity augmenting technologies. To meet the emerging challenges, there is an urgent need to bring efficiency to the production process, either through maximizing the output or minimizing the cost (Osuji, 2008).
In reality, optimum production encompass utilizing resources in their most efficient and productive manner, providing favourable cash flows, satisfying attractiveness constraints of buyers and or production, maximizing profit in the short and long run and satisfying the current trend and preventing oversupply situation. The real challenge is to find a production mix that accomplishes all or most of these things.
The problem therefore identified centers on the productivity and efficiency levels at which bread makers use resources on these bread making. It also borders on how the various factors that explain productivity and efficiency in this bread industry can be examined so as to improve bread production in the country.Hence, the study analyzed the economics of bread production in the study areas. It was against this background that the study analyzed the economics of bread production in the study areas. In view of the foregoing, the following research questions were answered:
i. What are the socio-economic characteristics of bread producers the study areas?
ii. What are the costs and return associated with bread production?
iii. What is the resource use efficiency of bread production?
iv. What are the problems faced by the bread producers?
1.3. Objectives of the Study
The broad objective of this study was to examine the economic efficiency of bread production in selected Local Government Areas. The specific objectives were to:
i. describe the socio-economic characteristics of bread producers in the study areas;
ii. determine the costs and return associated with bread production;
iii. determinethe resource use efficiency of bread production;
iv. describe the constraints faced by the bread producers.
Justification for the Study
Bread is a stable food in the country today. It is consumed by all and sundry- the old, young, poor and rich consume bread on daily basis. Bread is regarded as a food for the masses. It is taken as breakfast in many houses. As at 2006, the population of Nigeria was placed at 140 million by the National Population Commission. As at the end of 2012, the population figure was estimated at about 160 million. The increase in population resulted in more increased in demand for bread. It was thus important that the profitability and economic of breadbe assessed. It was obvious that there was a possibility for the increase in its production and much can be done to realize more income from its investment. In spite of this, little or no study has been conducted to assess the economics of bread production in the study areas. With the rapid increase in population of Nigeria and
migration to the urban areas from the rural areas, there was need to increase the supply of bread in the country. However, from available records no adequate data on the production of bread in Kaduna State. Thus, this study was expected to provide the valuable bench mark information to the partially existing knowledge about bread production in the study areas.
It was also expected that the findings of this research would help in providing information and identifying problem areasfor improvements. Finally, the research would, as well, serves as a guide to governmental and non-governmental organizations in designing appropriate intervention measures in order to boost and improve the efficiency of bread production.
Hypotheses
The hypotheses tested were:
i. There is no significant difference between the cost of production and revenue in bread production in the study areas.
ii. There is no significant relationship between socio-economic characteristics and technical efficiency of bread production in the study areas.
HOW TO RECEIVE PROJECT MATERIAL (S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
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(2) Email Address
(3) Payment Name
OR you drop them on our WhatsApp, 08137701720
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Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
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OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
]]>BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
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A STATISTICAL QUALITY CONTROL IN THE BAKER INDUSTRY
ABSTRACT
A process through which a business seeks to ensure that product quality is maintained or improved and manufacturing errors are reduced or eliminated. Quality control requires the business to create an environment in which both management and employees strive for perfection. This is done by training personnel, creating benchmarks for product quality, and testing products to A major aspect of quality control is the establishment of well-defined controls. These controls help standardize both production and reactions to quality issues. Limiting room for error by specifying which production activities are to be completed by which personnel reduces the chance that employees will be involved in tasks for which they do not have adequate training. This work gives a statistical analysis of quality control in the bakers industry (A case study of Highlife bakery Emene, Enugu). A hundred and twenty questionnaires were distributed among workers, managers and people from other selected bakery firms in Port Harcourt. Interviews and surveys were also carried out. Primary and secondary data were used in the analysis. Tables and percentages were used as the instrument of analysis. Based on the statistical analysis carried out, it was observed therefore that Highlife bakery Emene, Enugu has a quality control in the bakers industry. A methodology for the closed loop control of biscuit quality during baking is proposed and was validated during several experiments. This methodology involves expert knowledge which is captured in a modular way. Three modules are involved in the control strategy of the process. The first module reproduces sensory evaluation by the operator. The second module diagnoses the state of the process with respect to quality state of biscuits. Finally, a decision module supervises the actuators of the process. Different fuzzy concepts are applied within these modules and fuzzy information is processed through the control chain. Results show that using only 11 rules, all components of quality are controlled with accuracy and robustness. This is particularly interesting in the light of the complexity of the process. Such a modular approach makes it possible to follow the evolution of quality during the process, in successive steps which are easily recorded and interpreted by experts. This approach could be envisaged as an operator decision support system. In the food industry, quality control (QA) systems are applied to ensure food safety and food quality to prevent liability claims and to build and maintain trust of consumers. Bakeries apply QA systems such as Hygiene code, HACCP (Hazard Analysis Critical Control Points), ISO (International Organization for Standardization) and BRC (British Retail Consortium), but for them to be able to decide which system suits their specific situation (i.e., context) most and how this system should be implemented, they lack the necessary insight into the interdependence of contextual factors of bakeries and the quality management level at which these bakeries operate. This article reports on these aspects. The contextual factors that were studied include QA system, size of organization, degree of automation and type of product group. The level of food quality management between groups of bakeries differing in these contextual factors was analysed. Differences between groups of bakeries were found in the level of the quality management activities, control of strategy, allocation of supplying raw materials, supply control, planning of production and control of execution of production tasks. Bakeries that applied BRC, bakeries with 150 employees or more, industrial bakeries, and confectionery and biscuit bakeries performed some of these activities at a higher quality level than the other groups of bakeries. The study shows that by using the instrument IMAQE-Food, bakeries can select suitable quality management activities and QA systems for their specific situation to achieve effective quality management. In the food industry, quality assurance (QA) systems are applied to ensure food safety and food quality to prevent liability claims and to build and maintain trust of consumers. Bakeries apply QA systems such as Hygiene code, HACCP (Hazard Analysis Critical Control Points), ISO (International Organization for Standardization) and BRC (British Retail Consortium), but for them to be able to decide which system suits their specific situation (i.e., context) most and how this system should be implemented, they lack the necessary insight into the interdependence of contextual factors of bakeries and the quality management level at which these bakeries operate. This article reports on these aspects. The contextual factors that were studied include QA system, size of organization, degree of automation and type of product group. The level of food quality management between groups of bakeries differing in these contextual factors was analysed. Differences between groups of bakeries were found in the level of the quality management activities, control of strategy, allocation of supplying raw materials, supply control, planning of production and control of execution of production tasks. Bakeries that applied BRC, bakeries with 150 employees or more, industrial bakeries, and confectionery and biscuit bakeries performed some of these activities at a higher quality level than the other groups of bakeries. The study shows that by using the instrument IMAQE-Food, bakeries can select suitable quality management activities and QA systems for their specific situation to achieve effective quality management.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Linde delivers value when solving the processing and handling needs of a diverse bakery industry. From artisan breads to breadsticks, from cakes and cookies to pastries and pasta, the dry foods and bakery sector covers a diverse set of flour-based products. Increasingly, it includes bakery mixes and frozen dough products, which are growing in popularity to accommodate the expanding convenience and thaw & serve markets, while also meeting the need to further automate baking processes. Just as diverse as the bakery products themselves are the processing needs and shelf-life requirements from one category to another.
Temperature control is essential, for instance, to ensure that dry ingredients (such as flour, sweetener, shortening and yeast/leavening) are delivered to the mixer at a consistent temperature in order to improve quality and efficiency. Before being packaged, baked goods are cooled to about room temperature. Without proper cooling, the product can be too tender, overly moist and prone to breakage. In the next step, processes such as slicing, bagging and wrapping call for careful handling due to the sensitive nature of the foodstuffs. Before slicing portionable products, for example, it is often helpful to freeze the crust to maintain rigidity and shape for subsequent freezing. The Quality control of food has a significant role in assuming a high quality, safe and nutritious food supply for the public, for their good health and for the economic benefits derived from trade of safe and high quality food. Quality control is applicable throughout the entire food system. The three basic characteristics of a food quality control infrastructure include-
· Food Law and accompanying regulations:
o Quality control in food cannot operate without adequate food law
o The law should define the role and responsibility of the private sector and other institutions such as industry, academic institutes, scientific committees and consumers in relation to food quality and safety.
· A Food Inspectorate, Analytical Services, and Compliance Unit.
o Role of the inspectorate is to inspect food manufacturing, processing and handling facilities, import/export foods.
o The inspectors should be trained in the latest investigative techniques and fully educated in the latest food safety and Q.A methods.
o The laboratory function is critical to Q.C in food.
o Use of latest analytical instruments and sophisticated methods of analysis.
o A compliance unit ensures that the recommendations for legal action are appropriately supported by sufficient and supportable evidence.
o It would be responsible for those actions that are considered regulatory in nature such as court actions.
· Supporting services i.e. education, information, training and advisory support, industry, consumers.
o Science and Technology services provide backup in research planning and support or for review of the latest technologies in food control or food processing.
o Food Industry shares responsibility with the governmental agencies in achieving quality control strategies such as Good Agricultural Practices (primary production) and Good Manufacturing Practices (secondary production).
o Consumer organizations can play an important role in representing the consumer in the development of a Q.C strategy and bringing the concerns of consumers to the attention of the policy makers and the industry. The main reason for having quality control is to ensure that the products are made as per the standards demanded by the management. It ensures that raw materials meet set standards; processing methods perform as designed; finished products meet company standards and consumer confidence in the company remains high.
Quality control in a typical food processing system begins right from the stage of production of food and runs till the stage of its sale and distribution. Some of the common quality control measures at each stage of a processed food are highlighted below:
PRODUCTION
Control on the use of pesticides, veterinary drugs, and fertilizers.
Quality control at the time of harvesting.
Post harvest handling particularly during storage (temperature, humidity and time control)
PROCESSING
Use of Good Manufacturing Practices (GMPs). Application of Hazard Analysis of Critical Control Points (HACCP) approach to achieve optimum results with regard to the quality and safety of the product. The application of ISO 9000 series of standards to establish Q.C regimes.
DISTRIBUTION AND SALE
The ambient conditions under which food is stored or transported. For ex. Time, temperature, humidity.
Application of ‘first-in, first-out’ principle to see that food is not held beyond its shelf life.
1.2 STATEMENT OF THE PROBLEM
Asika (1999/2000) posited that a problem is recognized when a doubt is raised, difficulty is created or dissatisfaction occurs and a solution is needed on this note, the foundation upon which any research work is based is the probing question initiated by the numerous problems which this research undertaking is set to address. Some of them are mentioned below:
– The idea of Quality control (QC) in the existing baking sector of Nigerian .
– The monitory of total quality control techniques in setting standards in organization.
– Continuous improvement in total quality control objectives, policies and strategies in baking sector.
– Commitment to total quality control training and management.
– The implementation of strategies embracing the process of Quality control (QC) .
– Measurement of performance and management horizons to sustain improvement on potential problems.
– The management, priorities and coordination of problem solving activities.
1.3 OBJECTIVE OF THE STUDY
1.To understand the concept of quality control and its application in bakery industry.
2. To assess the contribution of quality control to food safety and hygienic.
3. To evaluate the challenges of bakery industry in the application of quality control techniques in food processing.
4. To make suggestion to solve the possible challenges based on research findings.
1.4 RESEARCH QUESTION
1.How one understand the concept of quality control and its application in bakery industry?
2. Are there any contributions of quality control to food safety and hygienic?
3. What are the challenges of bakery industry in the application of quality control techniques in food processing?
4. Are there plausible suggestion to solve the possible challenges based on research findings?
1.5 RESEARCH HYPOTHESIS
H0: One cannot understand the concept of quality control and its application in bakery industry.
H1: One can understand the concept of quality control and its application in bakery industry.
H0: There is no significant relationship between quality control and food safety and hygienic.
H1: There is a significant relationship between quality control and food safety and hygienic.
H0: There are no challenges of bakery industry in the application of quality control techniques in food processing.
H1: There are challenges of bakery industry in the application of quality control techniques in food processing.
This research work which is on the study of quality control in the bakers industry using Highlife bakery Emene, Enugu is an important and interesting topic which will contribute immensely to the body of knowledge to students of food science, hotel and cartring management, house hood management and as well as entire public.
This study is centered onthe study of quality control in the bakers industry using Highlife bakery Emene, Enugu as a case study.
.
1.8 LIMITATION OF STUDY
Despite the limited scope of this study certain constraints were encountered during the research of this project. Some of the constraints experienced by the researcher were given below:
i. TIME: This was a major constraint on the researcher during the period of the work. Considering the limited time given for this study, there was not much time to give this research the needed attention.
ii. FINANCE: Owing to the financial difficulty prevalent in the country and it’s resultant prices of commodities, transportation fares, research materials etc. The researcher did not find it easy meeting all his financial obligations.
iii. INFORMATION CONSTRAINTS: Nigerian researchers have never had it easy when it comes to obtaining necessary information relevant to their area of study from private business organization and even government agencies. The staff of Highlife bakery Emene, Enugu find it difficult to reveal their internal operations. The primary information was collected through face-to-face interview getting the published materials on this topic meant going from one library to other which was not easy.
Although these problems placed limitations on the study, but it did not prevent the researcher from carrying out a detailed and comprehensive research work on the subject matter.
1.9 DEFINITION OF TERMS
Quality control is the more traditional way that businesses have used to manage quality. Quality control, or QC for short, is a process by which entities review the quality of all factors involved in production. This approach places an emphasis on three aspects:[citation needed]
Under traditional quality control, inspection of products and services (checking to make sure that what’s being produced is meeting the required standard) takes place during and at the end of the operations process. Quality control is the more traditional way that businesses have used to manage quality. Quality control is concerned with checking and reviewing work that has been done. But is this the best way for a business to manage quality. Under traditional quality control, inspection of products and services (checking to make sure that what’s being produced is meeting the required standard) takes place during and at the end of the operations process.
Water: Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
Bibliography
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QUALITY EVALUATION OF FOOD DRINKS FROM MALTED TIGER NUTS AND DATES
ABSTRACT
The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period from 4.05-3.43. The mean overall acceptability scores of 2 to 4-points for juice samples up to 40% Tigernut milk incorporated indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with tigernut milk, which will also be helpful in providing some dietry requirements to the consumers. Storage in refrigerator for 72 hours was able to keep the microbial quality of the fruit drink within the acceptable limit from 1.00×103-4.00×103Cfu/ml for the Total viable count and 6.00×102-5.00×103Cfu/ml for the Total fungal count. There was no significant count up to 24 hours of storage. No Coliform was detected throughout the storage time. The juice blend is recommended for children, youth and elderly persons to be used up to 72 hours of production if refrigerated.
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CHAPTER ONE
1.0 Introduction
It would be wiser to begin this study with the mentioning of advancement in technology which has changed virtually the way people think, eat and select the choice of their meal. Due to the changes in the nature of life and the increasingly complex nature of people’s business and means of survival. It became imperative that foods that are consumed by people have changed from traditionally prepared foods to convenience foods.
The word convenience foods can be defined as any group of foods that requires little or no preparation and they can be served either hot or cold. Convenience foods may also include foods that have been processed from their raw state so that it becomes almost edible any may not requires any addition cooking.
These convenience foods have found their way into homes, offices, schools and even the hospitality industry. For the purpose of our study, the study shall be limited to the uses and effects of convenience foods in hospitality industry.
Due to the problem of meeting with the demand of coping with the complex situation of people’s job, an average consumer wants an array of food products that creates les work and allows them to spend more time seeking enjoyments, whether it is a special moment with their kids or with their job.
Nowadays, it is usual to shop occasionally and to maintain stores of dried, canned and frozen foods which can be used to prepare a meal quickly. Readymade dishes containing a variety of ingredients can now be purchased, saving time and effort. Some dishes which would require skill in preparation are very successful in the convenience form.
Convenience foods can be classified into three basic types:
Some dehydrated foods can be reconstituted instantly. Examples are powdered coffee and milk.
Some advantages of convenience goods are;
– It saves time in preparation
– The quality is consistent
– It can be stored in a cupboard or freezer for long periods
– There is no wastage
– They add variety to diet
While the major disadvantages are:
– Some types of foods are expensive foods and should be used with direction
– Vitamins B and C may be lost during processing.
The use of convenience foods has several functions which include increasing the appetite of consumers, complimenting traditional foods and above all, increasing the nutritional needs of an average consumer who visits a hospitable industry.
Background
Since World War II, there has been a rapid growth in the use of convenience foods in home-prepared meals. Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products. Consumers, familiar with these convenience foods, are becoming aware of their increasing use by fast-food outlets, restaurants, and other foodservices. High costs of labor and energy, equipment, food ingredients, and the lack of culinary skill are reasons why food managers are attracted to the convenience food concept.
In 1974, Americans spent over $147 billion for food. Nearly a third of this amount was spent for food eaten away from home, and about one out of three meals is now eaten away from home. By 1985, our food spending may be evenly divided between home and away-from-home eating.
The use of convenience foods is expected to continue to increase as a result of new technology, including the use of disposable packaging, new package coatings and films, and the concept of portion control.
This report suggests a definition for convenience foods used in the foodservice industry, discusses reasons for their growing importance, and reports the results of a survey of firms manufacturing these foods for the hotel, restaurant, and institutional (HRI) market.
Quite often different features come to mind when discussing convenience foods. For years, the food industry has been seeking a common definition for these products which could be used by manufacturers and consumers. Earlier studies of convenience foods have used the following generic description: “foods which have services added to the basic ingredients to reduce the amount of preparation required in the home.”
Discussions with leaders in the food industry, social scientists, and USDA market research experts led to the use of the following definition for convenience foods for this report: “…fully or partially prepared dishes; foods in which significant amounts of preparation time, culinary skills, and energy inputs have been transferred from the kitchen of the foodservice operator to the food processor and distributor.” This definition prefaced the mail survey and was used during personal interviews with members of the food processing industry. Respondents were asked to limit their comments to convenience products which had been introduced during 1968-73. By this approach, discussion was limited to the more recent convenience foods and excluded such staple convenience items as canned soup, sliced bread, and frozen concentrated orange juice.
Respondents to the survey were given the opportunity to express their own ideas of a convenience food. The properties most frequently mentioned were cost savings, time and labor reductions, heat-and-serve readiness, preprepared and frozen foods, and elimination of professional cooks. The “value added” idea was frequently a part of the industry’s definition. However, respondents included one or more of the above features in their “value-added” concept.
1.1 Scope of the Study
This study is to highlight the uses of convenience foods in catering industry.
The research work is designed to provide a thorough and glaring understanding of the various types and uses of convenience foods in catering industry.
1.2 Limitations of the Study
The study of the uses of convenience foods in catering industry is intended to be completed and comprehensive, there where a number of constraints in terms of cost, data, resources, time in the collection of data.
Despite all these constraints, the study is considered feasible and promising. Moreover due to the extended nature of the topic, It was not possible to cover the whole uses of convenience foods in the hospitality industry.
1.3 Objectives of the Study
The objectives of this study is to enlighten the entire populace most especially the staffs and employees of the catering industry on the uses of convenience foods in catering industry.
The project also lay emphasis on the benefit which the country and the staffs of the catering industry stand to gain from the uses of convenience foods, problems facing the hospitality industry to pay more attention to adoption of convenience food in the catering industry.
1.4 Significance of the Study
The man significance of this study includes the following:
– It will allow the staff to know the effectiveness of convenience foods
– It will educate the unskilled foods and beverage staff on the importance of using convenience foods.
– It will help the staff and employee of catering industry to know the impact of the uses of convenience foods in the industry.
1.5 Definitions of Terms
1.6.1 Fruit Juices: These are regarded as extracts of processed fruits which does not contain the addition of additives such as sugar or preservatives.
1.6.2 Fruit Drinks: These are regarded as the product obtained by the dilution of juices obtained from fruits and the addition of additives such as preservation, colorants and sugar.
1.6.3 Milk: It’s another terms define as the creamy whitish liquid produced from the mammary glands of mammals
1.6.4 Meat: Meat is the muscle derived from animals after slaughtering them. Meat can therefore be regarded as the post- mortem aspect of animal
1.6.5 Beverages: It is define as fluids that can be consumed without much preparation and are regarded as stimulant. It can either be alcoholic or non- alcoholic.
1.6.7 Butter and Margarine: Butter is a product that is obtained from the churning process of milk while margarine in a product that is obtained from the catalytic hydrogenation process of vegetable fat or oils.
1.6.8 Sugar: It can be described as sweetener. Sugar mainly consist of fructose and glucose
1.6.9 Dehydration: This is the method of removing excessive water from food substance to prolong its life time.
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Abstract
This study examined home and village processing and utilization of improved technologies of soybean in Toro local Government Area (LGA), Bauchi State, Nigeria, Twenty soybean technologies were selected for the study. Interview schedule was used to seek information from the farmers on their socio-economic characteristics, information sources and adoption of soybean improved in technologies, processing and utilization using a trained enumerator. Purposive sampling technique was used to choose three villages where soybean is being produced and used. These included Tilde, Gumau and Nabordo. Four sources of information were instrumental to adoption in this study. The most widely used sources of information were social group, which ranked first (71%), extension ranked second (64%), while radio/television was the least used and ranked 9%. The result also showed that factors influencing adoption of these innovations included age, educational level, farm size and labor source. Out of 20 innovations available, 16 were adopted, while four were not adopted at all (soya kunu, soya yoghurt, soya puff-puff and soya pancake). Soya awara and soya daddawa seemed to be popularly known and adopted with as high as 91% and 60% respectively. This study indicated that more promotional activities from extension workers will create more awareness and increase the adoption of these innovations.
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NUTRITIONAL ASSESSMENT OF SORREL(YAKUWA)
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY
Hibiscus sabdariffa locally known as “Yakuwa” is a well-adapted crop in the semi-arid zone of West Africa including Nigeria and it is generally planted as a border crop. The leaves are used as vegetable and the floral parts in the preparation of “Sobo”, a local drink. The stem provides fibre and the seeds are eaten by scavenging poultry. The seed of Hibiscus sabdariffa is said to have high protein value and it is on account of its protein content that it is well priced for human consumption in French West Africa (Mali, Guinea, Burkina Faso, Cote D’ Voire). However, in Nigeria larger quantities of the seeds of this crop are wasted on the farm annually and just enough being collected and stored for planting.
However new low-cost oil seed crops are needed to produce inexpensive oils suitable for food, pharmaceuticals and industrial applications. One of the possible alternative crops is Hibiscus sabdariffa, also known as sorrel or Roselle because some parts of the plant such as leaves, stem, calyxes, had been used hence the seed could be a source of vegetable oil. It is an herb belonging to the Malvaceae family, which is grown in Nigeria, India and West Indies and to some extent in tropical America [2].
Vegetable oils and fats are an important renewable source of raw materials in the chemical industries as they are used in the manufacture of various industrial products. Thus, there is a need to expand the existing supplies of vegetable oils and fats for both domestic and industrial use. It is especially important to pay more attention to the underutilized tropical seed oils in Nigeria. These works review some areas where vegetable oils can be modified or used as industrial raw material [3].
petroleum based raw materials in the chemical industries; furthermore they are more environmentally friendly [4]. The use of vegetable fats and oils for both edible and industrial uses dates back to antiquity. They are obtained mainly from the seeds of a plant. Traditionally, vegetable oils are used for cooking, medicinal uses, soap and polish production, as insecticide, for lighting etc. Today, vegetable oil has found a wider application in the chemical industries leading to a higher demand for these oils.
STATEMENT OF THE PROBLEM
In Nigeria, there abound a vast number of seeds produces by the available tropical plants that are potential sources of industrial oil which if well harnessed can enhance the supply of vegetable oil as raw materials. The popular seed oil such as palm oil, groundnut oil, soya bean oil, palm kernel oil has been widely used for both edible and industrial applications. The dual usage of some of these oils has caused a kind of scarcity and higher demand leading to relatively higher price of crops like soya bean whereas, a lot of the locally available seeds that are potential sources of industrial oil are still largely under-utilized or neglected. Sorrel seeds, which until now have not have any commercial applications, are a source of a vegetable oil that is low in cholesterol and rich in other phytosterols and tocopherols, particularly β-sitosterol and 8tocopherol. The overall characteristics of roselle seed oil allow for important applications and represent added value for its cultivation.
SIGNIFICANCE OF THE STUDY
The Oil seed crops are vital sources of oils of nutritional, pharmaceutical and industrial importance. The characteristics of oils from different source depend mainly on their compositions and no oil from a single source can be suitable for all purpose.
OBJECTIVES OF THE STUDY
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QUALITY EVALUATION OF FOOD DRINKS FROM MALTED TIGER NUTS AND DATES
ABSTRACT
The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period from 4.05-3.43. The mean overall acceptability scores of 2 to 4-points for juice samples up to 40% Tigernut milk incorporated indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with tigernut milk, which will also be helpful in providing some dietry requirements to the consumers. Storage in refrigerator for 72 hours was able to keep the microbial quality of the fruit drink within the acceptable limit from 1.00×103-4.00×103Cfu/ml for the Total viable count and 6.00×102-5.00×103Cfu/ml for the Total fungal count. There was no significant count up to 24 hours of storage. No Coliform was detected throughout the storage time. The juice blend is recommended for children, youth and elderly persons to be used up to 72 hours of production if refrigerated.
TABLE OF CONTENT
Abstract ix
CHAPTER 1
1.1 Introduction 1
1.1 Statement of Problem 3
1.2 Justification of the Study 3
1.3 Objectives of the Study 4
CHAPTER 2
2.1 Origin and Distribution of Pineapple 5
2.2 Pineapple Cultivars 5
2.2.1 Smooth cayenne 5
2.2.2 Queen 6
2.2.3 Red Spanish 6
2.2.4 Abacaxi 6
2.3 Nutritional, Medical and Industrial Value of Pineapple 6
2.4 Origin and Distribution of Tigernut 9
2.5 Tiger nut Composition 10
2.6 Nutritional, Medical, Industrial Value And Uses Of Tigernut
2.7 Microbial Examination of Tigernut 19
CHAPTER 3
MATERIAL AND METHODS
3.1 Sources of Raw Materials 20
3.2 Production of Pineapple Juice 20
3.3 Production of Tigernut Milk 22
3.4 Formulation of Food drink Blend 24
3.5 Physicochemical Analysis 24
3.5.1 Determination of pH 24
3.5.2 Determination of Titratable Acidity 24
3.5.3 Determination of Total Soluble Solid 25
3.5.4 Determination of Specific Gravity 25
3.5.5 Determination of Total Solids 25
3.6 Storage of the Samples 26
3.7 Microbial Analysis 26
3.7.1 Sterilization of The Material 26
3.7.2 Preparation of The Media 26
3.7.3 Determination of Viable Count 26
3.7.4 Determination of Total Fungal Count 27
3.7.5 Differential Count for Coliforms 27
3.7.6 Microscopy
3.8SENSORY ANALYSIS
3.9STATISTICAL ANALYSIS OF DATA
3.10 EXPERIMENTAL DESIGN
CHAPTER 4
RESULTS AND DISCUSSION
CHAPTER 5
CONCLUSION AND RECOMMENDATION
References 57
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY
The world’s population coupled with high cost of animal protein has necessitated the search for underutilized cheap crops which can be easily processed and serve as a source of dietary protein and energy for human. Tiger nuts milk is a
refreshing high nutritive, energy drink produced mainly from tiger nut. Sometimes, fruits such as coconut, ginger, cloves, and dates are added to impart flavour into the milk. Tiger-nut (Cyperus esculentus) belonging to the family, Cyperaceae is a good source of energy, fat, starch, fibre, glucose and protein. Is also rich in vitamins, minerals and some digestive enzymes such as lipase and amylase Rowland et. al, (2017).
Tiger nut (Cyperus esculentus) belongs to the Division–Magnoliophyta, Class–
Liliopsida, Order– cyperales and Family–Cyperaceae, Species- Cyperus
esculentus and was found to be a cosmopolitan, perennial crop of the same
genus as the papyrus plant Ibrahim et. al,(2016). The plant was introduced by
the Arabs, first in the Valencia region. It is native to most of the Western
Hemisphere as well as Southern Europe, Africa, Madagascar, the Middle East
and the Indian Subcontinent (Gambo and Da’u, 2014). The tuber is known by
various names in Nigeria, as “Aya” in Hausa, “Imumu” in Yoruba and “Aki
Hausa” in Igbo. Tiger nuts can be eaten raw, roasted, dried, or baked Ibrahim
et. al,( 2016). It can also be used for preparation of “kunu aya” (a local beverage
in Nigeria) (Musa and Hamza, 2013). Tiger nut milk or “kunu aya” is mostly
consumed in the afternoon to cool the body from the hot weather, it is cheap
and popular; available, affordable, drink of both the poor and the rich Ibrahim
et. al, (2016).
The milk is underutilized due to its short shelf life and lack of information on
its nutritional potentials Ibrahim et. al,(2016). Among these, the yellow variety
is preferred over others because of its inherent properties such as large size,
attractive color and fleshier nature. It also yield more milk upon extraction,
contains lower fat and higher protein and less anti nutritional factors especially
polyphenol (Gambo and Da’u,2014). Recently, there is awareness for increased
utilization of tiger nut (Gambo and Da’u, 2014).Tiger-nut is also an excellent
source of some useful minerals such as iron and calcium which are essential for
body growth and development Ibrahim et. al, (2016).They also contain other
mineral elements such as phosphorus, potassium sodium, magnesium, zinc and
traces of copper and vitamins E and C (Musa and Hamza, 2013). It is believed
that they help to prevent heart attacks, thrombosis and cancers, especially of the
colon (Musa and Hamza, 2013). They are thought to be beneficial to diabetic
patients (if sugar-free) and those seeking to reduce cholesterol or lose weight
(Musa and Hamza, 2013).
Spices have been used for thousands of centuries by many cultures to enhance
the flavor, taste and aroma of foods. Early cultures also recognized the value of
using spices in preserving foods and for their medicinal value Ene-Obong et. al,
267 africascholarpublications@gmail.com
2020
(2015). The beneficial health effects of spices have been well documented
Rowland et. al,( 2017). Many spices have been reported to have antimicrobial
properties, cholesterol lowering effects, anti-diabetic and anti inflammatory
properties Rowland et. al, (2017). Spices such as garlic, ginger and pepper are
good sources of nutrients, minerals and photochemical and could therefore
serve as nutritional supplements Rowland et. al, (2017). Recently, milk sources
from plants such as tiger-nut are gaining strong interest from the researchers as
well as increasing acceptability from consumers not only because they provide
refreshment but also because of their nutritional and medicinal values.
However, tiger-nut milk (kunun-aya) must be consumed within 2-4 hours at
40°C–100°C due to its poor shelf life Rowland et.al,(2017). Some researchers
have reported the ability of pasteurization and addition of citric acid, ginger and
garlic to extend the shelf-life of tiger-nut milk by minimum of 2-3 days
Nwobosi et. al, (2013). The shelf-life of food products is an integral part of food
safety. Several factors encourage, prevent or limit the growth of
microorganisms in foods; the most important are water availability, pH, and
temperature (Okorie et. al,2014) Microbial quality of beverage drink, dairy
products and other food is determined by significant total microbial count and
presence of pathogenic microorganisms.
STATEMENT OF THE PROBLEM
The presence of these pathogenic microorganisms in
beverage milk drink developed from under-utilized crops has emerged as a
major public health concern especially for consumers. Bacterial contamination
of milk analogue can originate from different sources: bad water, air,
preparation equipment, unhygienic of the handler, poor post-pasteurization
handling such as bottling and storage systems, among others
SIGNIFICANCE OF THE STUDY
Microbial quality determination is completely used to reflect hygienic practice
in food production. Milk analogue can serve as a good medium for the growth
of many microorganisms especially bacterial pathogens; therefore, its quality
control is considered essential to the health and welfare of a community. As
reported by Okorie et. al,(2014), the threat posed by diseases spread through
contaminated food is well known and the epidemiological impact of such
diseases is considerable
OBJECTIVES OF THE STUDY
RESEARCH QUESTIONS
RESEARCH HYPOTHESIS
H0: There is no relationship between quality evaluation of food drinks from malted tiger nuts and dates and public food safety
H1: There is a relationship between quality evaluation of food drinks from malted tiger nuts and dates and public food safety
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CONTRIBUTION OF FOREST RESOURCES TO LIVELIHOOD
ABSTRACT
This work discusses contribution of forest resources to livelihood
.A hundred and twenty questionnaires were distributed among people from selected states in Nigeria. Interviews and surveys were also conducted.
Primary and secondary data will be used in the analysis. Tables and percentages will also be used as the instrument of analysis
It will be observed therefore that contribution of forest resources have a strong and significant positive impact to livelihood.
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
References
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INDUSTRIAL PROCESSING OF COTTON SEED OIL
ABSTRACT
During the recent past, world prices of agricultural products and their by-products have experienced substantial volatility. This was particularly noticeable for the price of cotton lint, but since 2007 the world has also witnessed a similar fluctuation in the prices of cotton by-products such as cotton oil, cotton cake, and substitutes for these products such as Asian palm oil. Given that lint prices and those of other products derived from seed cotton have a tendency to move in opposite directions, cotton producers in the C-4 countries (Benin, Burkina Faso, Mali, and Chad) are asking if the existing price mechanisms that set producer cotton prices in their countries are taking into account the true contribution of cotton by-products to the total value of the seed cotton sold by farmers. A parallel question raised by many actors concerns the differences in the prices offered to farmers from one country to the next in the C-4 region. Sometimes these differences cannot be explained by differences in production and transport costs, leading one to ask if the producer prices are really tied to price movements in world markets where all the C-4 countries are selling their cotton lint.
Given the interest of the C-4 countries in these questions, the West African Cotton Improvement Program (WACIP), financed by the United States Agency for International Development (USAID) undertook a study on the role of cotton by-products (referred to as “co-products” in some countries that believe their importance should be elevated) in the cotton sector in general and in the pricing mechanisms in particular.
CHAPTER ONE
Cottonseed oil is a cooking oil extracted from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil. Cotton seed has a similar structure to other oilseeds such as sunflower seed, having an oil-bearing kernel surrounded by a hard outer hull; in processing, the oil is extracted from the kernel. Cottonseed oil is used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability.
Its fatty acid profile generally consists of 70% unsaturated fatty acids (18% monounsaturated, and 52% polyunsaturated), 26% saturated fatty acids.[3] When it is fully hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty acids (1.5% monounsaturated, and 0.5% polyunsaturated). According to the cottonseed oil industry, cottonseed oil does not need to be hydrogenated as much as other polyunsaturated oils to achieve similar results. Gossypol is a toxic, yellow, polyphenolic compound produced by cotton and other members of the order Malvaceae, such as okra. This naturally occurring coloured compound is found in tiny glands in the seed, leaf, stem, tap root bark, and root of the cotton plant. The adaptive function of the compound facilitates natural insect resistance. The three key steps of refining, bleaching and deodorization in producing finished oil act to eliminate the gossypol level. Ferric chloride is often used to decolorize cotton seed oil.
This profile envisages the establishment of a plant for the production of cotton seed oil with a capacity of 4,128 tonnes per annum.
Once processed, cottonseed oil has a mild taste and appears generally clear with a light golden color, the amount of color depending on the amount of refining.[11] It has a relatively high smoke point as a frying medium. Density ranges from 0.917 g/cm3 to 0.933 g/cm3.[12] Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450 °F (232 °C),[4] and is high in tocopherols, which also contribute its stability, giving products that contain it a long shelf life, hence manufacturers’ proclivity to use it in packaged goods.
The by-product of cotton processing, cottonseed was considered virtually worthless before the late 19th century.[13] While cotton production expanded throughout the 17th, 18th, and mid 19th centuries, a largely worthless stock of cottonseed grew.[13] Although some of the seed was used for planting, fertilizer, and animal feed, the majority was left to rot or was illegally dumped into rivers.[14]
In the 1820s and 1830s Europe experienced fats and oils shortages due to rapid population expansion during the Industrial Revolution and the English blockade during the Napoleonic Wars.[14] The increased demand for fats and oils, coupled with a decreasing supply caused prices to rise sharply.[13] Consequently, many Europeans could not afford to buy the fats and oils they had used for cooking and for lighting.[13] Many United States entrepreneurs tried to take advantage of the increasing European demand for oils and America’s increasingly large supply of cottonseed by crushing the seed for oil.[14] But separating the seed hull from the seed meat proved difficult and most of these ventures failed within a few years.[14] This problem was resolved in 1857, when William Fee invented a huller, which effectively separated the tough hulls from the meats of cottonseed.[13] With this new invention, cottonseed oil began to be used for illumination purposes in lamps to supplement increasingly expensive whale oil and lard.[13] But by 1859, this use came to end as the petroleum industry emerged.[13]
Cottonseed oil then began to be used illegally to fortify animal fats and lards.[13] Initially, meat packers secretly added cottonseed oil to the pure fats, but this practice was uncovered in 1884.[13] Armour and Company, an American meatpacking and food processing company, sought to corner the lard market and realized that it had purchased more lard than the existing hog population could have produced.[13] A congressional investigation followed, and legislation was passed that required products fortified with cottonseed oil to be labeled as ‘‘lard compound.”[14] Similarly, cottonseed oil was often blended with olive oil. Once the practice was exposed, many countries put import tariffs on American olive oil and Italy banned the product completely in 1883.[14] Both of these regulatory schemes depressed cottonseed oil sales and exports, once again creating an oversupply of cottonseed oil, which decreased its value.[14]
It was cottonseeds depressed value that lead a newly formed Procter & Gamble to utilize its oil.[14] The Panic of 1837 caused the two brothers-in-law to merge their candlestick and soap manufacturing businesses in an effort to minimize costs and weather the bear market. Looking for a replacement for expensive animal fats in production, the brothers finally settled on cottonseed oil. Procter & Gamble cornered the cottonseed oil market to circumvent the meat packer’s monopoly on the price. But as electricity emerged, the demand for candles decreased. Procter and Gamble then found an edible use for cottonseed oil. Through patented technology, the brothers were able to hydrogenate cottonseed oil and develop a substance that closely resembled lard. In 1911, Procter & Gamble launched an aggressive marketing campaign to publicize its new product, Crisco, a vegetable shortening that could be used in place of lard. Crisco placed ads in major newspapers advertising that the product was “easier on digestion…a healthier alternative to cooking with animal fats. . . and more economical than butter.” The company also gave away free cookbooks, with every recipe calling for Crisco. By the 1920s the company developed cookbooks for specific ethnicities in their native tongues. Additionally, Crisco starting airing radio cooking programs. Similarly, in 1899 David Wesson, a food chemist, developed deodorized cottonseed oil, Wesson cooking oil. Wesson Oil also was marketed heavily and became quite popular too.
Over the next 30 years cottonseed oil became the pre-eminent oil in the United States. Crisco and Wesson oil became direct substitutes for lard and other more expensive oils in baking, frying, sautéing, and salad dressings. But by World War Two cottonseed oil shortages forced the utilization of another direct substitute, soybean oil. By 1944, soybean oil production outranked cottonseed oil production due to cottonseed shortages and soybean oil costs falling below that of cottonseed oil. By 1950, soybean oil replaced cottonseed oil in the use of shortenings like Crisco due to soybeans comparatively low price. Prices for cottonseed were also increased by the replacement of cotton acreage by corn and soybeans, a trend fueled in large part by the boom in demand for corn syrup and ethanol. Cottonseed oil and production continued to decline throughout the mid and late 20th century.
In the mid to late 2000s, the consumer trend of avoiding trans fats, and mandatory labeling of trans fats in some jurisdictions, sparked an increase in the consumption of cottonseed oil, with some health experts:220 and public health agencies recommending it as a healthy oil. Crisco and other producers have been able to reformulate cottonseed oil so it contains little to no trans fats. Still, some health experts claim that cottonseed oil’s high ratio of polyunsaturated fats to monounsaturated fats and processed nature make it unhealthy.
Cottonseed oil has traditionally been used in foods such as potato chips and is a primary ingredient in Crisco, the shortening product.[22] But since it is significantly less expensive than olive oil or canola oil, cottonseed has started to be used in a much wider range of processed foods, including cereals, breads and snack foods.[23]
In an agricultural context, the toxicity of cottonseed oil may be considered beneficial: Oils, including vegetable oils, have been used for centuries to control insect and mite pests. This oil has been generally considered the most insecticidal of vegetable oils.
The popular website of Andrew Weil, a doctor of integrative medicine, indicates that he “regard(s) it as unhealthy because it is too high in saturated fat and too low in monounsaturated fat.”[25] His site also states: “What’s more, cottonseed oil may contain natural toxins and probably has unacceptably high levels of pesticide residues (cotton is not classified as a food crop, and farmers use many agrichemicals when growing it)”[25] and this claim has been repeated by other websites.[26] However, the claim that cottonseed is not regulated as a food crop is not true. The Code of Federal Regulations (CFR) contains regulations for maximum pesticide residue allowed in cottonseed, as it does for all other food crops.[27] Furthermore, the natural toxin, gossypol, is eliminated in the refining process of commercially edible cottonseed oil, and the Food and Agriculture Organization of the United Nations has documented the lack of appreciable residues in cottonseed and cottonseed oil.
The present study is an attempt to analyze the functioning of the power loom industry & assessing the problems suffered by the industry in Nigeria in general and Gombe oil processing Limited in particular. The study is expected to reveal the deficiencies if any, and enable to suggest appropriate measures for the problems of the industry, and thereby serve the interest of weavers, traders & consumers more effectively.
The present study is integrated and comprehensive study on powerloom industry of Malegaon projecting its detailed picture. This may help to enlighten the pathways to action and give broad indication for different policy options. The present study is an attempt to discover the factors that accounts for its vitality, strength and weakness
The present demand for the proposed product is estimated at 59,313 tonnes per annum. The demand is expected to reach at 184,350 tonnes by the year 2020.
The study seeks to examine & focusing, considering the facts in a comprehensive manner the state of functioning & problems of Powerloom industry in the state of Maharashtra
emphasising Malegaon to the following context.
1) To study the nature, administration, status and scope of the Powerloom Industry of Maharashtra with special reference to Malegaon.
2) To analyse the Powerloom Industry of Malegaon in the context of Socio- Economic Development.
3) To suggest measures for modernisation in respect to technology upgradation, quality control and competitive marketing to face the challenges of the globalization.
4) To examine production pattern and the cost structure of Powerloom industry.
5) To analyse the problems & issues of Powerloom industry.
6) To provide concrete recommendations for overall development of Powerloom industry and to enhance its efficiency.
The first hypothesis that “The Powerloom sector has tremendous potential and strength to meet the future challenges as it has proven its performance and emergence of Powerloom sector has transformed an art into a modern industry” has been proved true by the analytical study of the statistical data about powerloom industry. The analytical study of the statistical data about decentralised powerloom sector shows that the industry’s growth is remarkable. The production trend of powerloom industry continues in the right direction. It produces around thirty thousand millions square meters annually and employing about 55 lakh workers. The Indian powerloom industry is not only self sufficient in the raw materials but also it is one of the suppliers of the raw material in the global textile market. More than 40% of the cloth that goes into exports originates from this sector. The modernization process by the government has widened the scope of the
powerloom industry to further their activity and profitability. Since 2002-03, 30657 Semi Automatic, 10303 Automatic and 26972 Shuttleless looms were installed under modernization scheme. The sector today not only fulfils the need of the domestic market but it exports to major countries across the world.
The study of the powerloom industry proved that the powerloom industry has tremendous potential and strength to meet the future challenges and the emergence of powerloom
sector has transformed an art into a modern industry.
1) The second hypothesis that “The terms of employment of powerloom workers need updation” has been proved true by the study of terms of employment of workers in
Malegaon. The above said hypothesis was tested with the help of Chi –Square Test. The relevant variables were selected and three formulated sub-hypotheses were tested.
The first formulated hypothesis “Workers’ job security is dependent on working conditions of the factory” has been found valid. The critical value of the Chi Square at 0.05 level of confidence for 9 degree of freedom was 16.919 which is less than calculated value of Chi Square i.e. 96.471 hence the null hypothesis was rejected.
The second formulated hypothesis “Workers’ Satisfaction with wages is dependent on satisfaction of job” has also been found valid. The critical value of the Chi Square at 0.05 level of confidence for 9 degree of freedom was 16.919 which is less than calculated value of Chi Square i.e. 109.083 hence the null hypothesis was rejected.
The third formulated hypothesis “Workers’ satisfaction with wages is dependent on Welfare Facilities” has been found valid. The critical value of the Chi Square at 0.05 level of confidence for 9 degree of freedom was 16.919 which is less than calculated value of Chi Square i.e. 116.685 hence the null hypothesis was rejected.
It is clear that the owners of powerloom units failed to provide basic amenities to the workers. The majority of the workers are not satisfied with the working conditions of the
factory. They are working with dust and fumes, no proper lighting and ventilation, ignorance of cleanliness, no care on hygienic conditions and no safety measures to avoid accidents.
Their jobs are unsecured and majority of the workers are not satisfied with their jobs in terms of welfare facilities and wages.
The study of terms of employment of workers proved that their terms and conditions need updation.
2) The third hypothesis “The Powerloom industry needs more Upgradation and Modernisation in the present scenario.” has been proved true by the study of technology level of powerlooms.
The above said hypothesis was tested with the help of Chi-Square Test. The relevant variables were selected and two formulated sub-hypotheses were tested.
The first formulated hypothesis “Acquisition of Powerlooms is dependent on total investment” has been found valid. The critical value of the Chi Square at 0.05 level of confidence for 4 degree of freedom was 9.488 which is less than calculated value of Chi Square i.e. 28.614 hence the null hypothesis was rejected.
The second formulated hypothesis “Total Investment is dependent on Type of Looms” has been found valid. The critical value of the Chi Square at 0.05 level of confidence for
2 degree of freedom was 5.99 which is less than calculated value of Chi Square i.e. 52.898 hence the null hypothesis was rejected.
The decentralised powerloom sector plays a vital role in meeting the clothing needs of the country. The powerloom industry has the intrinsic strength not only to withstand but also progress in post WTO regime. But, the industry has to modernise itself not only in machinery sector but also in adopting newer technology in manufacturing, adopting newer marketing strategy and diversification towards new products.
India has ranked first in the total number of powerlooms in the world. India has 0.50 lakh shuttleless powerlooms with ranking of 11. While India’s major competitor China has
second position in the world in terms of number of powerlooms. But China has about 3.39 lakh shuttleless powerlooms with 1st ranking. The growth rate of China’s textile economy is faster than India. In Malegaon there are about 68 shuttleless powerlooms out of 1.5 lakh powerlooms. With the advent of globalised free-trade regime the Indian
market is open for the other countries. The Indian powerloom industry has to face the competition from low cost and high quality textile products. So the pace of modernisation needs more speed.
It is clear that the powerloom industry need more upgradation and modernisation in the present scenario.
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420