Category: Views and Stories

On July 2, 2024, Food Rights Alliance (FRA) conducted a community awareness session on aflatoxin control and management in Kiryandongo District. The event aimed to build civil consciousness among agrifood system actors in Kiryandongo communities on the economic, health, and social impacts of aflatoxin and critical actions for management.

The session, held at Lota Agroprocessors Limited, brought together 100 participants, including farmers, district leaders, buyers, sellers, cooperatives, and agro-processing companies in the maize value chain. Through discussions and dissemination of Information, Education, and Communication (IEC) materials, actors were engaged on the impact of aflatoxin, practices that promote aflatoxin, and existing government programs to advance aflatoxin management.

Key issues discussed included the effects of aflatoxin on farmers’ livelihoods and the national economy, practices that promote aflatoxin in the maize value chain, and actor-led solutions to reducing aflatoxin in agricultural produce. The community awareness session was complemented by a radio talk show at Kibanda FM, which involved discussions with district leaders, extension workers, civil society, and private sector representatives on aflatoxin control measures.

Through the event, awareness was creating and civic consciousness built on aflatoxin control and management among actors in the maize value chain. Community members were able to actively participate and share their experiences which informed key recommendations for improvement. These included utilizing affordable drying alternatives, fast-tracking the development of an ordinance to regulate safety and quality in the maize value chain, establishing labs for soil testing, improving enforcement and provision of quality seed, fighting corruption, and increasing community awareness on aflatoxin. Additionally, the stakeholders recommended implementing integrated pest management practices, enhancing storage facilities and sanitation practices, promoting good agricultural practices, supporting research and development of aflatoxin-resistant crop varieties, and encouraging private sector investment in aflatoxin management. These recommendations aim to address the root causes of aflatoxin contamination and promote a coordinated approach to achieving an aflatoxin-free agrifood system in Uganda.

The community awareness session and radio talk show demonstrated the importance of collaborative efforts in addressing aflatoxin contamination. FRA’s partnership with Kiryandongo district local government, maize value chain actors, and other stakeholders has been instrumental in driving progress in aflatoxin management. As the campaign continues to gain momentum, it is clear that a coordinated approach is essential in achieving an aflatoxin-free agrifood system in Uganda.

For More Details please contact the Secretariat.

By Claire Atukunda

Program Manager, Food Governance

Uganda is a potential country that produces enough food to feed its growing population, however, the amount of food lost at every step of the food value chain reduces the amount presented on the market for purchase. In addition to the physical losses, aflatoxins have become a national threat affecting the quality of food and feed.

Research has shown a correlation between aflatoxins and quality of life for individuals and animals. Aflatoxins have been associated with different cancers such as liver, kidney, and blood, among others, and underweight in children. Furthermore, aflatoxins have been a major cause of agriculture losses by threatening both international and regional markets, which reduces the country’s foreign exchange.

Although efforts to improve the quality of food and feed at border sites have been strengthened, many communities especially the cereal and grain-producing areas still struggle with identifying safe and contaminated foods.

On July 27, 2024, a comprehensive awareness session on aflatoxins was conducted at Lota agro-processing in Kigumba. This initiative aimed to educate residents about aflatoxin, its health risks, and preventive measures to mitigate exposure. The session was attended by over 40 community members, including farmers, local leaders, factory operators, and concerned citizens. The aflatoxin awareness session was a pivotal step toward educating the community about this critical health issue. 

Having gained knowledge and practical skills on collectively reducing the risk of aflatoxin exposure and promoting healthier business and living, a massive community awareness campaign was mobilized to increase impact and scheduled on 3^rd July 2024 which engaged over 100 community members.

Together we can kick aflatoxins from our food and feed.

By Margaret Nabukenya

Programme Assistant Food Governance

On June 25, 2024, a crucial community awareness session was held in Kibalinga sub county, Lusalira, Mubende district, to address the pressing issue of aflatoxin contamination. Food Rights Alliance (FRA), Kazo Farmers Association supported by Feed the Future ISS Activity collaborated to organize the event, which drew 74 participants, including 16 men and 58 women.

The session aimed to educate the community about the devastating effects of aflatoxin on food security, health, trade, and livelihoods. Participants shared their personal experiences and knowledge about aflatoxin, highlighting the need for proper storage and handling practices and collaborative efforts among stakeholders.

During his Welcome remarks, Aloysius Tumwijukye, Executive Director of Kazo Farmers Association, expressed gratitude to the Feed the Future ISS Activity and Food Rights Alliance for selecting Mubende for the Community Awareness session on Aflatoxin control and Management. He acknowledged the significance of aflatoxin contamination in Uganda, particularly in maize production, which is a critical crop for food security in the country. He highlighted that Mubende is the largest maize grower in the Buganda region and that they have formed a maize value chain to enhance standards.

Kiiza Kizito, the Private Sector Engagement Manager from Feed the Future ISS Activity, introduced the concept of aflatoxin and its effects, highlighting that it causes cancer in grains, especially in maize and groundnuts. He emphasized that ISS Activity collaborates with various partners to empower communities in tackling critical issues within the food system, including the pervasive problem of aflatoxin contamination.

Pauline Akol, the Feed the Future ISS Activity Grants Officer highlighted a concerning trend in schools where aflatoxin levels are often high due to poor handling and storage of maize flour. In many schools, maize flour is stored in inadequate facilities, exposing it to moisture, heat, and pests, which can lead to the growth of aflatoxin-producing moulds. This puts the health of school children at risk as aflatoxin can cause a range of serious health problems, including liver damage, immune system suppression and stunted growth. “Proper storage and handling practices are essential to prevent aflatoxin contamination in schools and ensure the safety of children’s food,” she added.

Agnes Kirabo, Executive Director of Food Rights Alliance, thanked the women for their dedication to the session and their willingness to work together as a group. She encouraged members to share their understanding of aflatoxin, and some shared their insights and experiences. She emphasized the critical points about aflatoxin, highlighting its status as a known carcinogen, particularly in groundnuts, and its heat resistance.

The discussion identified key opportunities to enhance access to information, including harnessing collaborative efforts, leveraging radio programs, and fostering a collective approach to address aflatoxin contamination. Participants proposed ideas for further action, including organizing bigger awareness sessions, involving other actors like traders and food vendors, and engaging district local leaders.

This session marked a turning point for the community, empowering them to take action against aflatoxin. Key actions and recommendations emerged, including conducting continuous awareness creation sessions and developing IEC materials, identifying and engaging other actors working on related issues, developing a community-led roadmap to address aflatoxin contamination, utilizing community radios to raise awareness and educate communities, supporting schools in addressing aflatoxin issues, capacitating village champions, and supporting farmers to register their cooperative.

With collective knowledge and resources, the community of Mubende is determined to transform harmful food handling practices and secure a healthier future. This marks the beginning of a journey towards a healthier and more prosperous future for all. By working together, the community can combat aflatoxin contamination and ensure a safer, healthier future for generations to come.

For More Details please contact the Secretariat.

By Lucky Brian Wamboka

Head of Program quality and Partnerships

It’s quite disturbing because of the growing impact of Aflatoxins on human health and the economy yet we all have a role to play in reducing the Aflatoxins in foods and their impacts. According to FAO, the biggest and best-known health effect of aflatoxin is liver cancer whereby globally, about 782,200 new cases of liver cancer occur yearly, and 83% (648,200) of them occur in developing countries, Uganda not being in Isolation.

Additionally, the country loses USD 577 million annually as a result of about 3700 aflatoxin-induced liver cancer cases. (https://www.fao.org/uganda/news/detail-events/fr/c/1628194/). These are just a pinch of Aflatoxin impacts on both the health and the economy of Uganda. Partially it’s because we as Ugandans have not done enough together with responsible stakeholders. Although much emphasis has been put on the science of Aflatoxins which has made it difficult to understand, there’s a need to understand there are several contributing factors for the rising cases of aflatoxins in Uganda i.e.:

The moral decay of society contributes to increased cases of Aflatoxins: Adherence to existing standards is still an enormous challenge. Some actors, knowing the Aflatoxin concern, still chose to for example harvest maize before drying properly and do not take time to dry it while at the stores. Actually, middlemen have resorted to buying maize directly from the garden before fully drying. Farmers are given quick cash as long as they accept a reduction in the amount they are paid per kilogram to save them from the burden of drying. Unfortunately, middlemen do not equally take time to dry the maize and other grains properly so as not to reduce weight but well knowing that storing improper dried products may provide a favourable environment for mycotoxins. The responsible ministries and enforcement agencies need to rise up to the occasion otherwise a lot is still being done.

Aflatoxins and poverty Inseparable: Looking at Schools, parents that do not have money deliver maize flour and groundnut paste to schools in exchange for payment of school dues. Many of these parents harvest undried products, and while at school, some schools do not invest enough in storage facilities so you find a number of them leaking, etc. which creates room for the growth and emergence of mycotoxins. Looking at consumption, it’s commonly the poor that prefer cheaper groundnut paste, maize and other flours, people would prefer paying less. The majority of the cheaply sold groundnut paste and flours are stored in markets for months and then sold cheaply. Sadly, each day, the seller simply tops up on the left paste to fill in the newly processed one. We need to stand up to the occasion and ensure the enforcement of existing regulations. 

Population growth rate an immediate relative to the rising aflatoxin cases: The current Ugandan population is a 48million people which grew by almost 3% from last year’s population as per the World Bank, This has resulted in increased demand for locally produced foods especially grains and their products and definitely. Unfortunately, many farmers do not have the patience to wait for the proper drying of their grains backed up by poor storage. This increased demand has also resulted in mushrooming unlicensed, unmonitored and uncontrolled processing facilities which are unfortunately breeding places for aflatoxins. A visit to many processing facilities in Kisenyi a Kampala suburb would shock you.

Much as we have each one contributed to the rising aflatoxins and related cases, we can do a number of things that range from localized awareness of aflatoxins and their effects, fight Corruption, embezzlement of funds intended to support farmer, put in place adequate enforcement of standards by required bodies, revision of Non Trade Barriers for example trucks of maize and other grains spend weeks at border points amidst poor storage and rainy weather, this needs urgent revision, government needs to set up and enforce a Quality Management Systems, involving farmers, handlers and traders strongly recommended for effective control of Aflatoxins, encourage Good Agricultural Practices, Good Storage Practices, Good Hygienic Practices, Good manufacturing Practices, set up a consumer protection law in Uganda because eexisting regulations have left the consumers helpless, especially at a time when there is increasing cases of aflatoxin related liver cancer cases, Capacity building of the actors to address the institutional regulatory gaps.

By Ajuna Tadeo

Specialist at Uganda Agribusiness Alliance (UAA)

Aflatoxins represent a serious hazard in Uganda, affecting agricultural productivity, food security, and public health. This is primarily due to a combination of factors such as warm and humid climatic conditions which provide an ideal environment for the growth of molds that produce aflatoxins, and poor agricultural practices, such as inadequate drying and storage of crops in damp conditions (Negash, 2018). Additionally, limited awareness among both farmers and consumers about the dangers of aflatoxins exacerbates the issue

Effectively addressing the aflatoxin challenge demands a comprehensive approach involving multiple stakeholders. This includes government agencies, farmers, researchers, and Civil Society Organizations. Farmers must adopt improved agricultural practices, such as proper drying and storage of produce. Government and Civil Society Organizations play a critical role in raising awareness about aflatoxin dangers among both farmers and consumers. Researchers are essential in developing new technologies for detecting and controlling aflatoxins.

The Government of Uganda has taken steps to tackle the aflatoxin issue. In 2018, they initiated the National Action Plan and Countrywide Campaign for Mycotoxin Mitigation, focusing on Aflatoxin. This program involves training farmers in good agricultural practices, providing them with aflatoxin-free seedlings and seeds, and advancing technologies for aflatoxin detection and control. By adopting a holistic approach, Uganda can minimize the impact of aflatoxins and work towards a safer and healthier future for its citizens.

By Jonathan Kabila

Project Assistant Food and Nutrition Security

In the heart of communities, where the laughter of children fills the air and the promise of education blooms, a silent threat lurks. Aflatoxins, these treacherous toxins produced by moulds, quietly infiltrate staple crops like maize and peanuts, placing the well-being of our children at risk. Yet, amidst this peril, our schools stand as bastions of safety and learning, holding the power to protect the health of the future generation. This narrative embarks on a journey to explore how schools, these hallowed grounds of knowledge, can become champions in the battle against aflatoxins, ensuring a safer and healthier environment for our beloved students.

The journey begins with the power of knowledge. Within the walls of schools, a fundamental step takes shape – education. School staff, students, and parents come together to unravel the mysteries of aflatoxins. Awareness campaigns, workshops, and seminars echo through the corridors, enlightening communities about the perils of tainted food and the means to shield themselves. With knowledge as their shield, individuals make informed choices about the food they consume and how it’s prepared (Bullerman & Bianchini, 2007).

The school kitchen, a bustling hub where culinary delights are crafted, becomes a fortress for safe food handling practices. Cleanliness, dryness, and well-ventilated food storage areas become non-negotiable. Here, vigilance takes root as grains are regularly inspected for telltale signs of mold growth. Contaminated batches are swiftly removed, and the “first in, first out” rule becomes the mantra, ensuring that older, potentially tainted food is cautiously used (FAO, 2004).

In the quest for purity, schools become discerning patrons of food suppliers. Trusted allies who uphold aflatoxin prevention measures are chosen. This alliance significantly diminishes the risk of contaminated food breaching the school’s supply chain (Probst et al., 2007).

They are regularly testing food items for aflatoxin contamination. Partnerships with local health authorities or laboratories are forged, and food samples undergo rigorous scrutiny. At the slightest hint of contamination, swift action is taken to banish the tainted products from the school’s food inventory (Doster, Michailides, & Salazar, 2014).

The school cafeteria transforms into a realm of culinary diversity. Maize, once the solitary king of staples, now shares its throne with an array of foods. Fruits, vegetables, and alternative grains make their grand entrance, enriching the diet and diluting the overall risk of aflatoxin exposure (Wild & Gong, 2010).

Beyond the school gates, a bond with the community deepens. Parents, local farmers, and agricultural extension services unite in a common cause. Together, they become the messengers of aflatoxin prevention, spreading knowledge and practices far and wide (Hell et al., 2010).

Finally, schools raise their voices, advocating for policies that champion aflatoxin control. They become beacons of change in both local and national arenas. Active participation in networks and dialogues creates a ripple effect, propelling safer food practices throughout the education sector (Probst et al., 2007).

In conclusion, it becomes evident that schools are not mere institutions of learning; they are the guardians of health and safety for our children. Aflatoxin control emerges as an integral component of their mission. Through the power of knowledge, safe food practices, trusted alliances, vigilance, culinary diversity, community engagement, and advocacy, schools rise as champions. They protect children from the stealthy threat of aflatoxin contamination, nurturing not only their minds but also their bodies, and in doing so, they sow the seeds of healthier, thriving communities.

By Kasiita Gerald

CEO Vibrant Generations Uganda

Aflatoxins, potent carcinogenic chemicals, pose a significant health risk to humans. Among the various health issues linked to aflatoxin exposure, liver cancer is the most prevalent consequence, often stemming from the long-term consumption of aflatoxin-contaminated food and beverages. This persistent exposure to elevated levels of aflatoxins can lead to severe liver damage and a spectrum of liver-related illnesses. Moreover, ingesting aflatoxin-contaminated food can weaken the immune system, making individuals more susceptible to infections and diseases, especially when grappling with underlying health concerns. Children, in particular, are highly vulnerable to the adverse effects of aflatoxin exposure, which can manifest as stunted growth and malnutrition.

In extreme cases, aflatoxins can trigger severe poisoning symptoms like vomiting, abdominal pain, or, rarely, even death, typically resulting from exceptionally high contamination levels. Furthermore, aflatoxin exposure may harm reproductive health, potentially causing infertility and fetal abnormalities (Gong et al., 2016).

Beyond its profound health implications, aflatoxin contamination carries a substantial economic burden. This contamination can lead to substantial losses in agriculture due to reduced crop yields and the rejection of contaminated consignments in regional and international trade (Muyonga, 2020). Additionally, the health-related consequences, such as increased healthcare costs associated with treating foodborne illnesses, contribute to reduced productivity and economic strains.

To mitigate aflatoxin contamination, stringent food safety regulations and adherence to international standards are essential to ensure that food products adhere to acceptable aflatoxin contamination levels, thus safeguarding consumers. Implementing best practices in food safety, establishing monitoring programs for regular aflatoxin testing, and employing adequate food processing methods, such as sorting and cleaning, are crucial steps in reducing contamination at the consumption level. Education initiatives targeting farmers, processors, traders, and consumers can enhance awareness of aflatoxin risks and prevention methods. Regulatory authorities must rigorously enforce food safety regulations and standards for aflatoxin levels in food products.

Participation in certification programs, such as organic, fair trade, or sustainability certifications, can also provide guidelines for controlling aflatoxins. Ensuring compliance with international aflatoxin standards facilitates safe trade and minimizes the risk of contaminated products infiltrating international markets. By implementing a combination of these strategies, stakeholders can collaborate effectively to control aflatoxin levels, mitigating their impact on food safety, public health, and economic stability.

Preventing aflatoxin contamination and reducing its consumption necessitates a multifaceted approach within agricultural practices. Proper storage, drying, and handling of crops, along with regular monitoring and testing for aflatoxin levels in food products, are critical measures in safeguarding both the quality and safety of our food supply chain.

By Asha Ntabadde

Communications @CONSENT Ug

In numerous regions worldwide, particularly in parts of Africa and Asia, the age-old agricultural practice of sun-drying maize (corn) and groundnuts (peanuts) directly on the ground has been deeply ingrained in local traditions. Although this method is cost-effective and easily accessible, it conceals a latent peril – the potential for aflatoxin contamination. This article explores the ground drying process and its connection to aflatoxin contamination.

Photography Credit: Food Right Alliance

Ground drying, as commonly practised in many rural communities, typically entails spreading maize and groundnuts directly on the ground for drying. Several factors contribute to the preference for this method:

1. Cost Efficiency: Ground drying demands minimal equipment or infrastructure, rendering it a cost-effective choice for farmers with limited resources.
2. Sun Exposure: Placing crops on the ground exposes them to direct sunlight, facilitating the drying process and reducing moisture content.
3. Cultural Tradition: Ground drying is deeply entrenched in many communities as a cultural practice handed down through generations.

Nonetheless, despite its advantages, this method presents substantial risks:

1. Contaminated Soil: Placing crops on the ground exposes them to the soil, which may harbour aflatoxin-producing molds. These molds can readily infect the crops, leading to aflatoxin contamination.
2. Moisture Absorption: Groundnuts and maize can absorb moisture from the ground, especially during rainy or humid periods. Moisture is a crucial factor in mold growth, heightening the risk of aflatoxin production.
3. Lack of Hygiene: Ground drying areas are often inadequately maintained or cleaned, increasing the likelihood of contamination from external sources like animal waste and debris.
4. Prolonged Exposure: Ground drying can span several days, during which the crops remain vulnerable to contamination. The longer the drying period, the greater the risk.
5. While ground drying is deeply rooted in tradition, several measures can mitigate the risk of aflatoxin contamination:
6. Elevated Drying Racks: Encourage farmers to employ raised platforms or racks for drying, minimizing contact with contaminated soil.
7. Prompt Harvesting: Harvest crops promptly upon maturity to reduce exposure to rain and humidity.
8. Regular Cleaning: Ensure that drying areas are routinely cleaned and maintained to decrease the risk of contamination from external sources.
9. Education and Awareness: Educate farmers about aflatoxins, their health hazards, and safe drying and storage practices.
10. Improved Storage: Advocate for proper storage methods, such as the use of moisture-proof containers, to prevent post-drying contamination.

While the ground drying of maize and groundnuts is deeply rooted in tradition and has its merits, it also harbors the concealed risk of aflatoxin contamination. Recognizing the significance of food safety and public health, it is imperative to strike a balance between tradition and safety. By implementing safer drying practices, raising awareness, and providing education and resources to farmers, we can mitigate the threat of aflatoxin contamination and ensure that the food we consume is safe, nutritious, and devoid of hidden dangers.

By Esther Namirimu Robinah

Program Officer Advocacy and Communications