GROUND DRYING OF MAIZE AND GROUNDNUTS:

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