ON-FARM MYCOTOXIN CONTROL IN FOOD AND FEED GRAIN - Training manual

Animal Production and Health Division

ON-FARM MYCOTOXIN CONTROL IN FOOD AND FEED GRAIN - Training manual

GOOD PRACTICES FOR ANIMAL FEED AND LIVESTOCK 1

Year of publication 2007

Pages 38

Author Animal Production and Health Division

Product type Book (stand-alone)

Edition 1

Full item page

Synopsis (short abstract) Mycotoxins are among the most potent causes of cancer. Ingestion through the diet can pose chronic health risks for both humans and livestock. Death may occur as a result of acute poisoning. Mycotoxins are chemicals produced by fungal moulds. These moulds grow during production, harvesting and storage of grain, pulses, nuts, roots and other crops. This booklet is directed at the farm situation, providing advice that can be used to avoid mycotoxin contamination before food leaves the farm. The booklet describes what mycotoxins are, how they are produced and how to recognise signs of their presence. It provides advice to enable farmers to minimise the risk from mould contamination whilst the crop is growing, during harvest and through storage.

Language English

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The food produced by the farmer has a long journey to travel on its way to the consumer’s plate or the animal’s feed trough. There may be a long chain through which the crop will be transported, stored and processed, with accompanying losses in quality, quantity, nutrient content and monetary value. These losses can be substantial, and if they are allowed to occur and build up, will result in a significant loss in revenue for the farmer and the end user. This booklet describes th e causes of these potential losses and illustrates actions that should be undertaken to prevent or remedy them. It assumes that grain and grain products, including flour and animal feed, have reached the first point in the marketing chain after leaving the farm.
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There is clear evidence that higher quality produce fetches higher prices and simple post-harvest management practices can improve the quality of produce and increase farm income. In this regard, farmers can benefit greatly from advice and training in post-harvest management to maintain quality and add value to produce. This manual provides guidance on post-harvest management of food grains at the farm. It aims to guide extension workers on how to advise farmers in maintaining and adding value to the quality of their stored produce. The manual first describes the role of the extension worker, and how to extend information and advice to farmers. It then deals with the major causes of losses and deterioration of food grains and, finally, how to prevent and control these through improved types of storage and good storage practices.