[For further information on the Electronic Forum on Biotechnology in Food and
Agriculture see Forum website.
Note, participants are
assumed to be speaking on their own behalf, unless they
state otherwise.]
-----Original Message-----
From: Biotech-Mod3
Sent: 15 June 2004 13:13
To: biotech-room3@mailserv.fao.org
Subject: 1: Malolactic fermentation // Cheese classes // Vitamins
[Welcome everybody to this FAO e-mail conference on biotechnology in food processing in developing countries !!! The four weeks available for this conference will go very fast, so we encourage you to participate actively right from the beginning to get the maximum benefit from it. Participants are also reminded to briefly introduce themselves in their first message to the conference.
Thanks to Dr. Nand Lal from India for this first message. He asks some basic technical questions about malolactic fermentation and cheese and vitamin production. Note, the Background Document sets the scene for this conference and highlights the elements to be discussed here, so we strongly encourage you all to read it. It describes the current status of biotechnology in food processing and outlines the kinds of issues to be considered in discussions, such as the potential impacts of biotechnology on the socio-economic and cultural aspects of traditional fermentation processes in developing countries; the appropriateness of applying the different biotechnology tools to food processing in developing countries; intellectual property rights issues related to their application etc. etc. It is available at http://www.fao.org/biotech/C11doc.htm or request it from biotech-mod3@fao.org if you didn't receive it earlier...Moderator].
1. What is malolactic fermentation? How does it differ from other traditionally known fermentations? Kindly send information about this process and its applications.
2. Cheese is the most common food product produced worldwide using microorganisms. Cheeses are popularly referred to as ripened and unripened cheese. What does it mean? Kindly provide brief information about:
a) Classification of cheese
b) Physical, biochemical and nutritional differences among different classes
of cheese.
c) Can one class of cheese be converted into other class?
3. Vitamins are sold in large quantities combined in tablet form and are used as individual food supplement. Microbes are popular as inexpensive source of some vitamins. Kindly provide information on various microorganisms that are used for commercial production of specific vitamin(s).
Dr. Nand Lal
Deptt. of Life Sciences
C.S.J.M. University
Kanpur-24,
Uttar Pradesh
India
nl_pr (at) yahoo.co.in
-----Original Message-----
From: Biotech-Mod3
Sent: 16 June 2004 07:23
To: biotech-room3@mailserv.fao.org
Subject: 2: Traditional fermentation in developing countries // GE microorganisms
This is from Suzanne Wuerthele. I have worked for 20 years as a toxicologist and risk assessor at a US regulatory agency. My educational background is in biology, teaching science and pharmacology.
The Background Document does not use much detail in describing the use of traditional fermentation processes in developing countries, but this is necessary to allow an informed judgement of whether, and in what situations, commerical genetically engineered (GE) microorganisms might be beneficial. The document only stated that traditional processes are "uncontrolled and are dependent on microorganisms from the environment or the fermentation substrate for initiation of the fermentation processes. Such processes, therefore, result in products of low yield and variable quality", and that fermented foods made by traditional means "nevertheless, find wide consumer acceptance in developing countries and contribute substantially to food security and nutrition."
I have two suggestions:First, perhaps participants who have actually seen the use of traditional fermentation in developing countries could help the rest of us get a better understanding of where it is working and, where it is not, why it is not working. Certainly a problem must be understood before an appropriate solution can be chosen.
Secondly, it would be helpful if there were some discussion of potential environmental, human health and especially social (e.g., economic) effects of the use of commercial GE microorganisms. Even if such an organism were very useful in a particular application, it is important to be able to anticipate the entire ramifications of that use.
Suzanne Wuerthele, Ph.D., D.A.B.T.
Regional Toxicologist
U.S. EPA Region 8
Denver Place, Suite 300
999 18th Street
Denver, CO 80202
United States
(303) 312-6039
1-800-227-8917 (in Colorado, Montana, North Dakota, South Dakota,
Utah,Wyoming)
e-mail: Wuerthele.Suzanne (at) epamail.epa.gov
[Regarding traditional fermentation in developing countries, it might be worth pointing out that in the years 1998-2000, FAO published three important documents on food fermentations in developing countries as part of its Agricultural Services Bulletin series. The three publications document information on fermentation technologies which are rapidly being lost, and highlight potential areas for the development and improvement of fermentations in developing countries. The first in the series (nr. 134) is entitled "Fermented fruits and vegetables: A global perspective" by Mike Battcock and Sue Azam-Ali. The second (nr. 138) is entitled "Fermented cereals: A global prespective" with chapter 1 by Norman F. Haard; chapter 2 (Africa) by S.A. Odunfa, chapter 3 (Asia-Pacific) by Cherl-Ho Lee and chapter 4 (Latin America) by Rodolfo Quintero-Ramírez, Argelia Lorence-Quinones and Carmen Wacher-Rodarte. The third (nr. 142) is entitled "Fermented grain legumes, seeds and nuts: A global perspective" with chapter 1 by S.S. Deshpande and D.K. Salunkhe; chapter 2 (Africa) by O.B. Oyewole; chapter 3 (Asia-Pacific) by Sue Azam-Ali and Mike Battcock and chapter 4 (Latin America) by R. Bressani. The first 2 publications are available free on the web - see http://www.fao.org/ag/ags/resources/en/bulletins.html ...Moderator]
-----Original Message-----
From: Biotech-Mod3
Sent: 17 June 2004 12:58
To: biotech-room3@mailserv.fao.org
Subject: 3: Traditional fermentation in West Africa // Starter cultures
My name is Joseph Hounhouigan. I'm senior lecturer (Food science and technology) at the Department of Nutrition and Food Sciences, University of Abomey-Calavi, Cotonou, Benin.
Referring to the comments from Suzanne Wuerthele (Message 2, June 16) on the conference Background Document, I'd like to contribute to a better understanding of what traditional fermentation is in West Africa. Traditional fermentation is generally described as "uncontrolled and dependent on microorganisms from the environment or the fermentation substrate for initiation of the fermentation processes".
The traditional fermentation is not totally uncontrolled as it is believed. Facing the variability of quality depending on many factors, there is an attempt from the fermented food producers to develop some types of "starter" which can be the fermented substrate, but this starter can be also prepared differently. Some traditional starters are even sold in markets. [A starter, or starter culture, is a culture containing microorganisms used to start a food fermentation...Moderator].
There is a need to investigate the characteristics of some starters commonly used for some widely produced foods in West Africa: Attieke, soumbala/dawa-dawa/netetou/afitin/iru, gari, burukutu, tchoukoutou/dolo. Scientists should be more careful as the use of starters in the traditional process is not spontaneously declared by the producers during surveys. When this is done, it is evident for the producer that it is better to use a starter than to avoid using it, mostly for those working at a large scale. Furthermore, there are many traditional foods for which imported starters are used; which means that smale scale traditional food producers know the efficiency of the use of starters and where it is possible, know how to develop and keep their own starter.
Sustainability of the production of starter culture from selected micro-organisms for small scale entreprises in West Africa (whatever the methods used) is a key issue. Scientists should be more innovative in that area.
Joseph Hounhouigan, PhD
Maitre de Conference
Sciences et technologies des aliments
Faculte des Sciences Agronomiques
Universite d'Abomey-Calavi
01 BP 526 Cotonou
Republique du Benin
Tel: + 229 91 39 84 / + 229 36 01 26
Fax : + 229 36 01 22
e mail: hounjos (at) bj.refer.org
hounjos (at) intnet.bj
hounjos (at) yahoo.fr
http://www.bj.refer.org/fsa
[Some additional information about the local fermented foods mentioned above:
- Attieke and gari are fermented products derived from cassava. According to
"The cassava transformation in Africa" by Felix I. Nweke
(http://www.fao.org/ag/agp/agpc/gcds/publications/gcdsvol.2.doc) "In Africa,
there are three common types of granulated cassava products: gari, attieke,
and tapioca. The methods for making granulated cassava products originated in
Brazil. To prepare gari, fresh cassava roots are peeled, washed, and grated.
The resulting pulp is put in a porous sack and weighted down with a heavy
object for three to four days to express effluent from the pulp while it is
fermenting. The de-watered and fermented lump of pulp is pulverized and
sieved and the resulting semi-dry fine pulp is toasted in a pan. The grating,
effluent expressing, pulverization, toasting, and the addition of palm oil
are adequate to reduce cyanogens to a safe level (Hahn 1989). Fermentation
imparts a sour taste to gari. The duration of fermentation varies depending
on consumer preference for sour taste. The COSCA study found that commercial
gari processors in Nigeria ferment cassava for different lengths of time
depending on the market. Toasting extends the shelf-life so that gari can be
easily transported to urban markets. If kept in a dry environment, gari will
store better than grain because gari is not known to be attacked by weevils
(Okigbo 1984). The second type of granulated cassava products is attieke, a
type of steamed cassava that is found only in the Cote d'Ivoire. Attieke is
made in much the same way as gari with more or less the same inputs. But
instead of toasting, attieke is steamed. Attieke is available in a wet form
and it has a shorter shelf-life than gari".
- Soumbala is a fermented product from the African locust bean tree.
According to FAO Agricultural Services Bulletin 142 (2000), four indigenous
species of this perennial tropical tree legume are represented. The seed of
the crop is fermented in West Africa to yield a product used both as a food
condiment and as a meat substitute in soups. It is referred to as "dawadawa"
or "daddawa" by the Hausas of Northwest Africa. "iru" by the "Yorubas" of
southern Nigeria, "kpalugu" in Ghana, "khinda" in Sierra Leone, "netetou" in
the Gambia and "soumbala" or "soumbara" in many francophone West African
countries. A recently published relevant article is entitled "Exploiting the
potential of indigenous agroforestry trees: Parkia biglobosa and Vitellaria
paradoxa in sub-Saharan Africa" by Z. Teklehaimanot, in Agroforestry Systems
61: 207-220, May 2004.
- Burukutu is an alcoholic beverage produced from guinea corn and cassava in
Ethiopia, Nigeria and Ghana (http://www.fao.org/docrep/x2184e/x2184e07.htm)
- Tchoukoutou is a local beer made from sorghum or millet...Moderator]
-----Original Message-----
From: Biotech-Mod3
Sent: 17 June 2004 13:26
To: biotech-room3@mailserv.fao.org
Subject: 4: Re: Traditional fermentation in developing countries // GE microorganisms
This is from Professor Olusola Oyewole, Nigeria.
Following the observations made by Suzanne Wuerthele (message 2, June 16), I feel that it may be necessary to make known the status of traditional fermented foods in Africa. Fermented foods contribute substantially to food security and nutrition in Africa. However, little efforts had been made to apply genetically engineered microorganisms for the production of African fermented foods. Below, from one of my earlier works, shows the status of development in many of Africa's fermented food processes. Let me confirm that as of today, genetically engineered microorganisms have not found much application in African fermented foods despite the fact that they are desirable. Most of the work that had been carried out in this respect appears to be limited to the confines of research laboratories. This is largely because efforts have not been made to "industrialize" African fermented food processes. In discussing the application of biotechnology to African fermented foods, strategies for industrialization should also be emphasized too.
Prof. Olusola Oyewole
Department of Food Science and Technology,
University of Agriculture,
P.M.B. 2240,
Abeokuta. Ogun State.
Nigeria 110001
E-mail: solaoyew (at) hotmail.com ; oyewoleb (at) skannet.com
Mobile : +234-803-335-1814 or +234-804-212-4850
Web: www.oyewole-unaab.com
Web: www.unaabcolamrucs.org
[Thanks to Professor Olusola Oyewole for providing this detailed information, on fermented non-grain starchy staples of Africa (16 fermented food products, Table 1); fermented cereals of Africa (22 products, Table 2) and common fermented legumes, nuts and animal products of Africa (16 products, Table 3). In addition to the agricultural raw material involved and the area of consumption of the fermented product, for almost all of these fermented products, information is also given on nine different levels of advancement (0 = Little or no scientific information on the fermentation; 1 = Microorganisms involved known; 2 = Roles of individual microorganisms known; 3 = Genetic improvement carried on organisms; 4 = Starter cultures available for the fermentation; 5 = Varieties of raw materials that are best for the product known; 6 = Improved technology available and adopted; 7 = Pilot plant production; 8 = Industrial plant production...Moderator]
Information for the 3 Tables is presented with 4 columns per table. The first column represents "Raw materials"; the second "Fermented product name"; the third "Country/region of consumption"; the fourth "Level of development" (see end of Table 3 for explanation of the numbers 0 to 8).-----Original Message-----
From: Biotech-Mod3
Sent: 17 June 2004 14:10
To: biotech-room3@mailserv.fao.org
Subject: 5: Re: Traditional fermentation in developing countries // GE microorganisms
This is from Marcel Hofman. I have been working in government research and academic teaching for 45 years, for a large part as a supervisor in the centre of Agrochemical and Veterinary Research of Tervuren, Belgium, now integrated in the Belgian Federal Food Agency. For more than twenty years I have been active in fermentation research, have served three consecutive terms as the chairman of the Scientific Advisory Committee of the European Federation of Biotechnology, am the series editor of Focus on Biotechnology, published by Kluwer Academic Publishers, Dordrecht the Netherlands, and still active, presenting in international conferences and as an advisor to government and industry on food safety, food toxicology and water handling. I am also serving as the president to the Belgian branch of the Society for Industrial Chemistry. My educational background is in chemistry and biology, my teaching is engineering science directed.
I want to follow on to Suzanne Wuerthele's remarks (Message 2, June 16) on the Background Document. She wrote:
The Background Document does not use much detail in describing the use of traditional fermentation processes in developing countries, but this is necessary to allow an informed judgement of whether, and in what situations, commerical genetically engineered (GE) microorganisms might be beneficial. The document only stated that traditional processes are "uncontrolled and are dependent on microorganisms from the environment or the fermentation substrate for initiation of the fermentation processes. Such processes, therefore, result in products of low yield and variable quality", and that fermented foods made by traditional means "nevertheless, find wide consumer acceptance in developing countries and contribute substantially to food security and nutrition."
My remarks:
Traditional processes dependant on microorganisms from the environment or the
fermentation substrate (or from a "pied de cuve" from prior runs) are not
"uncontrolled", and for sure in general do not result in products of low
yield and variable quality.
A well adapted fermentation starter (often a mixed microbial population) can provide strong process control with minimal need for control instrumentation and is most suitable not only for the "low tech" environment of developing countries, but for the more sophisticated environment of developed countries as well.
Examples offered: Most of the Far East fermented foods, based on solid fermentation technology, for what we have litte or no instrumental control strategies available, traditional Belgian "gueuze" a beer made by spontaneous fermentation... still in production in the traditional way since the middle ages, and for which more recent "industrial" analogues are poor contenders, and from my own work, the use of a wild type Lactobacillus helveticus, harvested from a "traditional" vat culture in the French "Compte" region and allowing for a highly stable, continuous dense culture for lactic acid production.
GM (genetically modified) organisms extend the population from which a biotechnologist can select his/her tools. The main work remains however in process development. Many of our most succesful fermentation processes are mixed culture based. Question is if incorporating a genetic modified organism in food fermentation makes for added efficiency? Here I very much associate with Suzanne Wuerthele's remarks.
Prof Dr ir Marcel Hofman
President SCIBB
Chairman ORCOM ECB9
Series Editor Focus on Biotechnology
Fax 32 2 767 21 91 Tel 32 2 767 2399
Hondsbergen 2, BE-3080 Tervuren
Belgium
mailto: secretariat (at) ecb9.be
-----Original Message-----
From: Biotech-Mod3
Sent: 17 June 2004 14:53
To: biotech-room3@mailserv.fao.org
Subject: 6: Traditional fermentation - India
I am E.M. Muralidharan from India. I work for a publically funded forest research organization and am involved in use of different biotechnological tools in my research, but mainly in vitro culture. I have no background in food processing and will be making only general comments here.
In response to Suzanne Wuerthele's posting (Message 2: June 16, 2004), I have to mention here about a few traditional breakfast foods involving fermentation that are prevalent in southern India. There are at least three types that I can think of - the `idli', `dosa' and `appam', all having rice flour as the main ingredient and mixed with either pulse flour (black gram, Phaseolus mungo), palm toddy (fresh or fermented) or a bit of sugar. The batter is fermented overnight and prepared as a pancake or is steam cooked. Now, the fermentation conditions and the precise composition of the batter can make a lot of difference in the quality and taste. Modern housewives sometimes use bakers yeast which leaves a different taste in the preparation. Similar fermented food using pulses can be found in other parts of India too.
These are the days when the traditional food preparations are being marketed in ready-to-eat foil packaging or cook-and-serve packing. The selection of the strains of microorganisms, their genetic modification and standardization of the fermenting processes appear to be in the offing, particularly since there is a huge market potential within the country and also elsewhere in the world. What can result in the form of improvements in nutritive value or other benefits through such interventions needs to be evaluated. And the ramifications of this happening and its effect on the traditional cuisine and the community of small restaurateurs needs to be considered. There is already concern here about the widespread commercial use of ajinomoto in traditional food preparations like the `curry'. On the other hand many of such fermented, steam cooked food are nutritious and are recommended as diet for convalascents.
Dr. E.M. Muralidharan
Scientist, Biotechnology
Kerala Forest Research Institute
Peechi, Thrissur, Kerala State
680653, India
Email: emmurali (at) kfri.org
["In the offing" means "in the near future"; ajinomoto is a brand name for a flavour enhancer known as monosodium glutamate....Moderator]
-----Original Message-----
From: Biotech-Mod3
Sent: 17 June 2004 15:04
To: biotech-room3@mailserv.fao.org
Subject: 7: Re: Traditional fermentation in developing countries // GE microorganisms
Responding to Message 4 (June 17) by Professor Olusola Oyewole, I question if the industrialisation of the food industry is desirable for Africa (or even, more generally, for any country where a large proportion of the population is getting the major part of its income from primary production of food). The industrialisation of the food industry in Europe and the US has been carried forward under circumstances where there was a huge demand for human labour in manufacturing industries. This is hardly true anymore now.
Prof Dr ir Marcel Hofman
President SCIBB
Chairman ORCOM ECB9
Series Editor Focus on Biotechnology
Fax 32 2 767 21 91 Tel 32 2 767 2399
Hondsbergen 2, BE-3080 Tervuren
Belgium
mailto: secretariat (at) ecb9.be
[Professor Olusola Oyewole wrote in Message 4, "efforts have not been made to "industrialize" African fermented food processes. In discussing the application of biotechnology to African fermented foods, strategies for industrialization should also be emphasized too"...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 17 June 2004 15:07
To: biotech-room3@mailserv.fao.org
Subject: 8: Re: Traditional fermentation in West Africa // Starter cultures
Responding to Message 3 (17 June) by Joseph Hounhouigan:
Completely agree to that. Detailed study of the starters used would be a very rewarding venture.
Prof Dr ir Marcel Hofman
President SCIBB
Chairman ORCOM ECB9
Series Editor Focus on Biotechnology
Fax 32 2 767 21 91 Tel 32 2 767 2399
Hondsbergen 2, BE-3080 Tervuren
Belgium
mailto: secretariat (at) ecb9.be
-----Original Message-----
From: Biotech-Mod3
Sent: 18 June 2004 07:36
To: biotech-room3@mailserv.fao.org
Subject: 9: Traditional fermentation/Starter cultures in East Africa
This is from Francis M. Mathooko, Kenya, and I am currently a visiting research fellow in Okayama, Japan.
Food biotechnology has been in existence for a long time in the East African region. It is only that it has not been packaged well. Food biotechnology may be the way forward for this region. However, it may not be embraced as has been the case with Information and Communication Technology. We need simple terms/words which are consumer-friendly if we are to make a breakthrough in this. In this region, and in particular in Kenya, a lot of research has been conducted on traditional fermentation and isolation of starter cultures from traditionally fermented milk (Maasai and Kalenjin communities) as well as brew. In fact, one researcher in the Department of Food Science and Technology at the Jomo Kenyatta University of Agriculture and Technology, Kenya, has been working (in collaboration with a German institute) on the biotechnology of fermented milk for his Ph.D. programme and have isolated key microorganisms which can indeed be commercialised. If this venture is taken a step further, I am sure it can revolutionalize the way people and scientists view traditional fermentation. It has the potential. And at the end of the day the limiting factor in developing countries is availability of funds to realise our dreams.
Dr. Francis M. Mathooko
Kenya
=====
Francis M. Mathooko, Ph.D.
Visiting Research Fellow
Laboratory of Postharvest Agriculture
Faculty of Agriculture
Okayama University
Tsushima, Okayama 700-8530
JAPAN
Tel. +81 - 86 - 251 - 8337
Fax: +81 - 86 - 251 - 8338
mmathooko (at) yahoo.co.uk
-----Original Message-----
From: Biotech-Mod3
Sent: 18 June 2004 07:45
To: biotech-room3@mailserv.fao.org
Subject: 10: Traditional fermentation - Burkina Faso - soumbala
I am Irene Ouoba from Burkina Faso. My academic background is food microbiology and biochemistry.
One problem with traditionally fermented food is the variability of the stability and the nutritional quality of the fermented products. The use of well selected starter cultures based on well defined identification and characteristics can help solve this problem. In Burkina Faso we have selected Bacillus subtilis starter cultures for controlled fermentation of African locust bean for soumbala production. This selection was based on the proteolytic, lipolytic, saccharolytic and antimicrobial properties of the Bacillus isolates. These starters are being used in a small unit production and give different type of soumbala according to the starter but with a quite high stability and nutritional quality.
Dr Irene Ouoba
Departement de Technology Alimentaire(DTA/IRSAT/CNRST)
05 BP:6202 Ouagadougou 05
Burkina Faso
iro (at) kvl.dk or ouobairene (at) hotmail.com
[Some background information on soumbala was given in Message 3, June 17...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 18 June 2004 09:07
To: biotech-room3@mailserv.fao.org
Subject: 11: Fermented foods - Himachal Pradesh
I am Shashi D. Bhushan, Ph.D. in post harvest technology (fermentation technology), presently working on secondary metabolite production from some important medicinal plants, as research associate at the Division of Biotechnology, Institute of Himalayan Bioresource Technology (CSIR) Laboratory (HP) in India. For me, this conference is a great oppourtunity to interact with the researchers, scholars or individuals involved in one or other way in food processing or fermentation along with the inputs from biotechnology. I have been working on fermented foods for the last five years and was earlier engaged in the research work on preservation, processing and storage of horticultural produce.
Biotechnology, no doubt is an efficient tool for the improvement of the traditional fermented food. It also gives a new dimension to the preservation of fruits and vegetables, as biopreservation methods. But I also agree with the views of Joseph Hounhouigan (Message 3, June 17) that these fermentation not always be uncontrolled. However, when the fermentation is over, it is the down-stream processing which affects the quality of the product and results in health hazards or deterioration of the product. Developing countries like India stepping forward at good pace and I am sure that biotechnology reaching to the door step of the producers and touching their life. In Himachal Pradesh, where a number of traditional alcoholic (Chaang, Moori, Angoori etc.) and non-alcoholic fermented foods (Batooru, babru etc.) as well as fermented vegetables are prepared, biotechnology has to play a major role in the development and improvement of these products.
Dr. Shashi Bhushan,
Division of Biotechnology,
Institute of Himalayan Bioresource Technology (CSIR),
Palampur(HP)-176061
India
shashidbhushan (at) yahoo.co.in
-----Original Message-----
From: Biotech-Mod3
Sent: 18 June 2004 14:09
To: biotech-room3@mailserv.fao.org
Subject: 12: Areas where biotech can play a role // Aspects to consider for exploiting biotech
I am Dr P S Janaki Krishna, working as a 'Consultant' in the Andhra Pradesh Netherlands Biotechnology Programme being implemented at the Biotechnology Unit, Institute of Public Enterprise, Hyderabad, India. My specialization is in plant biotechnology in the area of genetics and I am right now involved in research management.
First of all, I would like to congratulate the FAO for considering the interests/views of scientists in the field across the globe especially from developing countries. I would like to share my views in this conference for two reasons; Firstly all the FAO's e-conferences are lively and interesting and secondly, in our Programme we are trying to identify some feasible biotechnological projects in the area of food processing during the current year.
I acknowledge the views expressed by the friends from Africa, which is rich in traditional foods that are mostly derived through fermentation process. India too has lots of traditional foods like dosa, appam, idli, dhokla and khaman. Some of the traditional foods from other countries include; Philippine puto, Ethiopean Enjera, Tef Enjera, Sri Lankan Hopper (Appa), Nigerian Ogi, South African Mahewu (Magou), Mexican Pozol, Ghanian Kenkey etc. Likewise, we have several traditional foods, which are tasty and nutritious. The whole gamut of food fermentation depends on the microorganisms and their activity in the food. While some convert milk to yogurt, leaven bread or ferment fruit juice to wine, others cause food spoilage or even food poisoning. The latter group has received, and continues to get, attention from food safety considerations. Hence, when we consider food, safety and hygiene also play a very important role.
In my opinion in this conference we should also focus on the programmes that could be taken up in the developing countries for the benefit of poor to justify the conference's objective. Finally at the end of the conference if we would be able to get some leads for implementable programmes it would be useful. There are few areas where biotechnology can play a lot of role. These include:
- Food preservation (as the post harvest losses are very high in view of short shelf life of many of the foods).-----Original Message-----
From: Biotech-Mod3
Sent: 21 June 2004 06:28
To: biotech-room3@mailserv.fao.org
Subject: 13: Biodiversity of the microbial culture for fermentation using molecular tools
I am Obioha Ezeronye, Associate Professor of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. I have been involved in fermentation biotechnology research for more than 25 years now. I also teach both basic microbiology and microbial biotechnology courses in my university. I have been two times a benefactor of the UNESCO postdoctoral award in both biotechnology and molecular biology. I have experience in both batch and continuous culture fermentations.
My little contribution to this conference is that whereas our predecessors had done a lot of research work in understanding the biodiversity of microorganisms involved in food fermentation, very few, if any, used modern molecular tools. What they used was physiological tools which are not very reliable. Where to start in improving the food fermentation industry in developing countries, is to be sure of the diversity of organisms involved and their individual roles in the process. When this is done, then we can start thinking of genetic improvement and use of GMO.
Let us talk about this because laboratories in the developing countries need capacity building. We need to equip these scientists.
Dr. O.U. Ezeronye
Department of Biological Sciences,
Michael Okpara University of Agriculture,
P.M.B 7267, Umudike, Umuahia, Abia State
Nigeria
ezeronyeob (at) yahoo.com
-----Original Message-----
From: Biotech-Mod3
Sent: 21 June 2004 06:40
To: biotech-room3@mailserv.fao.org
Subject: 14: Re: Traditional fermentation - Burkina Faso - soumbala
I am Olusola Oyewole, a Professor of Food Science and Technology (Food Microbiology and Biotechnology) at the University of Agriculture, Abeokuta, Nigeria. I have been working on African fermented foods for the past twenty years.
Commenting on Message 10 (June 18) by Irene Ouaba:
I am quite impressed by the developments on Soumbala production in Burkina
Faso. The selection of Bacillus subtilis starter cultures for the controlled
fermentation of African locust bean has improved Soumbala production in
Burkina Faso. I need to mention that apart from the development of starter
cultures, other efforts had been made in Burkina Faso to improve this
traditional product. There has been improvements in traditional processing
machineries and packaging of Soumbala in Burkina Faso. These improvements
were targetted at small unit productions (not large scales). We can target
biotechnology to help improve the fermented products by small scale
processors as had been done for Soumbala in Burkina Faso.
Prof. Olusola Oyewole
Department of Food Science and Technology,
University of Agriculture,
P.M.B. 2240,
Abeokuta. Ogun State.
Nigeria 110001
E-mail : solaoyew (at) hotmail.com ; oyewoleb (at) skannet.com
Mobile : +234-803-335-1814 or +234-804-212-4850
Web: www.oyewole-unaab.com
Web: www.unaabcolamrucs.org
-----Original Message-----
From: Biotech-Mod3
Sent: 21 June 2004 08:35
To: biotech-room3@mailserv.fao.org
Subject: 15: Single cell proteins (SCP)
I am Dr. Nand Lal serving as Associate Professor at Deptt. of Life Sciences, CSJM Univ., Kanpur, India. I am engaged in teaching cell biology, genetics, molecular biology and genetic engineering and plant tissue culture courses to M.Sc. students. I have research specialization in plant biotechnology, mainly on in vitro culture of a range of medicinal plants and sugarcane. Recently I got interested in production of amylases from microorganisms and have taken it as a problem for a Ph.D. student. I am interested in biotechnology applications in food processing.
Single cell proteins (SCP) are produced at the industrial level since the first World War when torula yeast (Candida utilis) was produced in Germany and used in soups and sausages. Algae, fungi and bacteria are used for SCP production which finds application as food and feed. The most common and popular source is Spirulina but as far as nutritional status is concerned, Methylophilus methylotrophus (a bacterium) contains very rich amounts of proteins (83%), fats (7%) and ash content (9%). Thus, it is among the richest sources of SCP.
Work on SCP is of lots of interest in the wake of protein deficiency, particularly in the developing countries. SCP can relieve protein deficiency, directly as food supplement or as animal feed to replace currently used protein-rich animal diet. Large scale production of SCP from a range of microorganisms has been established along with its isolation and purification.
I would like to know:
1. What are the approaches used to release large scale living or dead
microorganism biomass into the environment after SCP extraction?
2. What are the methods/regulations employed for nutritional and safety
evaluations of SCP produced from microorganisms, as most of them contain
toxic compounds in the cytoplasm?
Finally, on a different subject: What is malolactic fermentation? How does it differ from other fermentations and what are specific applications?
Dr. Nand Lal
Deptt. of Life Sciences
C.S.J.M. University
Kanpur-24,
Uttar Pradesh
India
nl_pr (at) yahoo.co.in
[Single cell protein (SCP) refers to microbial biomass or proteins extracted from there, obtained from processes in which bacteria, yeasts, other fungi or algae are cultivated in large quantities as human or animal protein supplement in animal feed or in human nutrition. Spirulina is a high protein alga...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 21 June 2004 13:42
To: biotech-room3@mailserv.fao.org
Subject: 16: Fermented foods in Africa - Kenya
I am Alice Muchugi, a Lecturer in Genetics and Biotechonogy in the Department of Biochemistry of Kenyatta University, Kenya.
Congrats to FAO for initiating this conference for the world to know the diversity of the African culture and others from a different perspective. Being a biotechnologist (though biased towards molecular markers utilisation in plants), I am very much interested in the topic. In my undergraduate biotechnology class, I also touch on food biotechnology. Apart from what I know from our country, I read a lot on fermented foods of Africa (read biotechnology products) in a competition, organised by the Netherlands Government whose contributions are published in "Biotechnology: Building on Farmers Knowledge". (Eds.) Bunders J, Heverkort B and Hiemstra W. I was amazed by the wealth of the subject in various African cultures. My contribution on improved fermented porridge won a second prize. As I have seen from different contributors, the major setback in the development of the area in the Third World is the lack of commercial perspective. For instance, despite having the Masaai community in Kenya making their traditional sour milk for many generations, the fast growing yoghurt industry in Kenya has not tapped this knowledge and come up with starter cultures for their industries. A lot of it is being imported from developed countries. I am therefore urging the researchers in the food industry to explore and develop home grown products from what we have. The other alternative is to link up with developed country partners as, of course, funds are our major limiting factors. I believe the fields highlighted in Message 12 (June 18, by P.S. Janaki Krishna) can really contribute to food security in Africa.
As a start, is anyone out there interested in collaboration in producing starter cultures for the dairy industry? I can link you up with an institute in Kenya teaching dairy technology and currently commercially packaging yoghurt?
Alice Muchugi
PhD Research Fellow
World Agroforestry Centre (ICRAF)
PO Box 30677-00100
Gigiri Avenue
Nairobi, Kenya
Tel: +254-20-524000 Ext 4273
Fax: +254-20-524001
Email: a.muchugi (at) cgiar.org
[The 1996 book refered to above (ISBN 0-333-67082-5, published by Macmillan Education Ltd.) is based on papers describing rural biotechnologies which were submitted to an international competition organized by the ETC Foundation/ILEIA Newsletter in 1992. One review of the book (http://www.nuffic.nl/ciran/ikdm/5-3/communications/publicat.html) says it offers "a good introduction for readers who are interested in indigenous knowledge and are new to biotechnology"...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 21 June 2004 14:06
To: biotech-room3@mailserv.fao.org
Subject: 17: Starter culture vs natural organisms in fermentation
This is E.M. Muralidharan from India again.
I wrote earlier about some of the traditional food in India involving fermentation (Message 6; June 17, 2004). After reading about starter cultures in the different messages over the past few days, I have a doubt which I hope will be cleared by someone here. All the food that I referred to, involve keeping the batter overnight and ensuring some warmth. No starter cultures or previously used containers are ever required. I presume therefore that only commonly available yeasts or other organisms are involved in the fermention. Or does this mean an ultra clean kitchen with the batter not touched with the hand will yield no results?
How can a starter culture, if required, be made for such a purpose?
Dr. E.M. Muralidharan
Scientist E1, Biotechnology
Kerala Forest Research Institute
Peechi, Thrissur, Kerala State
680653,
India
Email: emmurali (at) kfri.org
[In his previous message (nr. 6), he wrote "In response to Suzanne Wuerthele's posting (Message 2: June 16, 2004), I have to mention here about a few traditional breakfast foods involving fermentation that are prevalent in southern India. There are at least three types that I can think of - the `idli', `dosa' and `appam', all having rice flour as the main ingredient and mixed with either pulse flour (black gram, Phaseolus mungo), palm toddy (fresh or fermented) or a bit of sugar. The batter is fermented overnight and prepared as a pancake or is steam cooked. Now, the fermentation conditions and the precise composition of the batter can make a lot of difference in the quality and taste. Modern housewives sometimes use bakers yeast which leaves a different taste in the preparation. Similar fermented food using pulses can be found in other parts of India too...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 22 June 2004 07:00
To: biotech-room3@mailserv.fao.org
Subject: 18: Re: Traditional fermentation - India
My name is Joseph Hounhouigan, senior lecturer at the Department of Nutrition and Food Sciences, University of Abomey-Calavi, Benin.
I'd like to comment on Message 6 (June 17) from E.M. Muralidharan from India. The foods described there are quite similar to a traditional steamed-cooked bread well known in West Africa (Benin, Togo and Ghana) as ablo or aboloo. It is made from maize, sugar, salt and baker's yeast and the dough is fermented and steamed-cooked and the "bread" eaten with stew, soup, etc.. We cannot say historically when the baker's yeast has been introduced. Nowadays, it is common to replace maize totally or partially by rice because it generates softer and lighter ablo, which could be a consequence of the fact that the know-how for using maize (for ablo production) is being lost. [Joseph Hounhouigan a few days later gave some additional information, explaining that the transmission of knowledge in the traditional societies goes from mother to daughter. With schooling in the modern society, the children are no longer with the mother to learn these skills and they are not taught them at school. To paraphrase a popular African saying, the young no longer make a sauce like their grandmothers ("les jeunes ne savent plus préparer les sauces comme leurs grand-mères")...Moderator].
I agree with the comment from E.M. Muralidharam that "the selection of the strains of microorganisms, their genetic modification and standardization of the fermenting processes is a relevant option when there is a huge market potential within the country and also elsewhere in the world". Food processors need to be ensured that a neigbouring country is also a market for their product before investing. This is not evident in Africa as the same product can have different names in different villages, region or countries. There is a need to investigate which foods are "tastely" common at regional level: Ghanean aboloo is it as tasteful as Benin ablo and vice versa? How can scientists help?
Joseph Hounhouigan, PhD
Maitre de Conference
Sciences et technologies des aliments
Faculte des Sciences Agronomiques
Universite d'Abomey-Calavi
01 BP 526 Cotonou
Republique du Benin
Tel: + 229 91 39 84 / + 229 36 01 26
Fax : + 229 36 01 22
e mail: hounjos (at) bj.refer.org
hounjos (at) intnet.bj
hounjos (at) yahoo.fr
http://www.bj.refer.org/fsa
[1) E.M. Muralidharam had written in Message 6: "These are the days when the traditional food preparations are being marketed in ready-to-eat foil packaging or cook-and-serve packing. The selection of the strains of microorganisms, their genetic modification and standardization of the fermenting processes appear to be in the offing, particularly since there is a huge market potential within the country and also elsewhere in the world". 2) Chapter 2 (on "Cereal fermentations in African countries") in FAO's Agricultural Services Bulletin 138 (entitled "Fermented cereals: A global prespective" - http://www.fao.org/docrep/x2184e/x2184e00.htm), published in 1999, gives more details on ablo. It says that indigenous fermented foods prepared from major cereals are common in many parts of Africa. Some are used as beverages and breakfasts or snack foods while a few are consumed as staples and weaning foods. A range of foods are described under the heading "fermented gruels and non-alcoholic beverages". One of these is mawe, "a sour dough prepared from partially dehulled maize meal which has undergone natural fermentation for a one to three-day period. Studies on mawe production were conducted by Houhonigan (1994). An estimated 14-16% of total maize production in Cotonou, Benin is used for mawe production. Quantitatively mawe is less important than ogi [a porridge prepared from fermented maize, sorghum or millet in West Africa], but is suitable as a basis for the preparation of many dishes". One of these dishes is the steam-cooked bread ablo. Also, "mawe is produced using both a traditional (home) process and a commercial process. The commercial process for mawe production was developed to meet quality requirements of urban mawe consumers (Hounhouigan, 1994)." and "dominant microorganisms in mawe preparation include lactic acid bacteria (mainly Lactobacillus fermentum and its biotype L. cellobiosis, L. brevis) and yeasts (Candida krusei and Saccharomyces cerevisiae)...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 22 June 2004 07:44
To: biotech-room3@mailserv.fao.org
Subject: 19: Fermentation - GMOs - Malolactic fermentation
This is John Nishio, I am an adjunct research professor at California State University, Chico, Biocompatible Plant Research Institute. I am not a fermentation biologist, but I am interested in agriculture. Thank you all for your interesting contributions. I'm just sitting on the sidelines.
I've really never considered fermentation beyond my everyday world. My use of fermented products is mainly limited to fermented products used in the United States (US), such as alcohol, cheese, yogurt, sour dough bread, and so forth. Being a USer of Japanese descent, I have been exposed to fermented products such as soy sauce, tempe, miso, and natto. I really never considered their historical development, but I can understand the significance of the need for preservation.
With regard to GMOs, not being a fermentation biologist, but being more of a biochemist, I can certainly see how recombinantly modified organisms might be useful in fermentation processes. For example, development of an organism more tolerant to a lower or higher pH than the "normal" process could allow more product to be produced. (pH could be replaced with temperature or the concentration of a specific metabolite that can become inhibitory during the process). For example, the production of hydrogen by algae could be enhanced if hydrogenases were less sensitive to oxygen. The environmental risk is another issue, but the use of GMOs in the cheese industry certainly provides a really long-term example of some of the risks.
For Nand Lal (Message 1, June 15), malolactic fermentation is the fermentation of malate to lactate, catalyzed by malolactate enzyme. In the reaction malate is decarboxylated to produce carbon dioxide and lactate. The process is often used in the wine making process, as the conversion of the dicarboxylic acid, malate, to the monocarboxylate, lactate, reduces the acidity of the wine. Lactate is in dairy products (lactate also causes pain in your muscles, when you go anaerobic, but in that case the lactate is formed from pyruvate).
John N. Nishio
Biocompatible Plant Research Institute
College of Natural Sciences
California State University
Chico, CA 95929--0555
United States
Phone: 530.898.4589
Fax: 530.898.4363
e-mail: jnishio (at) csuchico.edu
-----Original Message-----
From: Biotech-Mod3
Sent: 22 June 2004 07:52
To: biotech-room3@mailserv.fao.org
Subject: 20: Re: Starter culture vs natural organisms in fermentation
Responding to E.M. Muralidharan (Message 17, June 21): Starter cultures can be made simply by putting the batter out in the air to "collect" the wild yeast. I once had a starter culture for sourdough (commonly used in the US by European settlers in the 1800's). The starter was "wild", in that no "commercial" yeast was added, and I just stored it in the refrigerator until I needed it (feeding it every two weeks or so). If I had kept it out of the refrigerator, it would have been more active, and the feeding rate would be increased. Wild starters do not require aseptic kitchens. If you are a commercial bread maker, however, you would want to protect your culture from infection with other yeasts, as it might alter the flavor and characteristics of your product. I guess the same would apply to other fermentation processes used for all the other foods that have been mentioned (Yes, thanks to Olusola Oyewole. I've eaten gari, and I didn't know it was a fermented product. Thanks for the information.) [Gari, a fermented product from cassava, is included in Table 1 of Olusola Oyewole's message 4, June 17. More details on gari were also given in Message 3, June 17...Moderator].
Referring to Message 6 (June 17) by E.M. Muralidharan, I'm not certain why the reference to Ajinomoto was made, but monosodium glutamate is a common component of many foods, as glutamate is an important metabolite in plants.
John N. Nishio
Biocompatible Plant Research Institute
College of Natural Sciences
California State University
Chico, CA 95929--0555
United States
Phone: 530.898.4589
Fax: 530.898.4363
e-mail: jnishio (at) csuchico.edu
-----Original Message-----
From: Biotech-Mod3
Sent: 22 June 2004 09:06
To: biotech-room3@mailserv.fao.org
Subject: 21: Re: Single cell proteins (SCP)
This is P S Janaki Krishna, India, responding to Nand Lal (Message 15, June 21):
The questions you asked with regard to single cell proteins (SCPs) are very
pertinent. I wish some professionals in food biotechnology would answer them
for the benefit of the participants. With regard to the methods used to
reduce toxic factors in SCP production, these are:
(i) Solvent extraction
(ii) Molecular sieving to remove polycyclics and
(iii) Storing in food formulations instead of in powdered form.
With regard to safety evaluation, tests for total viable count and other control checks will be carried out at every state of the process to ensure that the end product is considerably of high quality. Safety during the production process to the people who are exposed to it and also to the environment around the production plant besides safety in consumption is very important. In principle, no adverse effect should result from the consumption.
Food grade chemicals and materials are used in the process. The biomass, spent culture medium and spent gas leaving the fermenter are seperated by a continuous cyclone into a gas stream and slurry stream. The latter is passed directly to an aseptic RNA reduction stage and spent gas stream passes through the back pressure value and then through a steam heated pipe which prevents contaminating microorganisms into the cyclone separator.
P S Janaki Krishna,
Consultant,
Biotechnology Unit, Institute of Public Enterprise,
Hyderabad - 500 007,
India
Email: jankrisp (at) yahoo.com
Phone: 040 - 27097018/27098148
-----Original Message-----
From: Biotech-Mod3
Sent: 22 June 2004 13:17
To: biotech-room3@mailserv.fao.org
Subject: 22: Monosodium glutamate
E.M. Muralidharan from India again. This is a digression from the main topic but may be of interest to the participants.
John Nishio (Message 20, June 22, 2004), in response to my Message 6 (June 17, 2004), says "I'm not certain why the reference to Ajinomoto was made, but monosodium glutamate is a common component of many foods, as glutamate is an important metabolite in plants".
I want to ask if Ajinomoto is indeed a natural product and safe at all levels. The impression I had was that it is not a very good thing, since products containing the substance usually carry a warning that it is not recommended for young children. Or is it only that glutamate is to be avoided in larger amounts? I am aware that ajinomoto is a common ingredient of food in many parts of Asia. In any case my reference to it was only to highlight that traditional food in India is undergoing a change and that has partly to do with commercialization.
Dr. E.M. Muralidharan
Scientist E1, Biotechnology
Kerala Forest Research Institute
Peechi, Thrissur, Kerala State
680653,
India
Email: emmurali (at) kfri.org
-----Original Message-----
From: Biotech-Mod3
Sent: 22 June 2004 14:15
To: biotech-room3@mailserv.fao.org
Subject: 23: Appropriate biotechnology? - Sri Lanka
I am Asitha Punchihewa and I am the research and documentation officer for a network of Non Profit Institutions that are in the field of Community Development. I was born and was brought up in a village background in Sri Lanka and did my higher studies in Australia.
From a community and a villager's point of view, biotechnology in food processing has been used in these parts of the globe since the ancient past, mainly in alcohol manufacture and in dairy, and sustainability was the concerned factor where the economic or the commercial value was hardly in the picture.
Since the colonial era and due to the population explosion, biotechnology usage was considered in order to meet the food requirement. But still, we have to consider the modern biotechnology as a young science even though it shows tremendous potential. In order to use biotechnology for commercial purposes, we have to think more from an environmentalist's point of view because there should not be any consequences of it to the environment or to the people. Who is going to decide on the definition of appropriate biotechnology?
From a short-term commercial point of view it is amazingly good. Biotechnology usage in food production is a short-term solution to the food security crisis in some poor countries.
But where is it going to end?
Asitha Punchihewa
9A, 3Rd Lane,
Subhadrarama Road, Gangodawila
Nugegoda,
Sri Lanka
Tel:+94 (0)11 2809091/+94 (0)114309356
Fax:+94 (0)11 2827200
Email: nfporc (at) dacafe.com ; infosource (at) nfpo.org
Web: www.nfpo.org
[Note, regarding the last sentence, this conference covers biotechnology in "food processing" and not the much wider area of biotechnology in "food production"...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 23 June 2004 08:59
To: biotech-room3@mailserv.fao.org
Subject: 24: Re: Appropriate biotechnology? - Sri Lanka
I am Dr. Mrinal Kumar Sharma, a veterinarian with some exposure to biochemistry at the graduate level. I'm working in the private sector as a scientist in Delhi, India.
Like Asitha Punchihewa has mentioned (Message 23, June 22), biotechnology has been a practise in almost all communities in this world and, more often than not, the applications have also been for domestic consumption and sustainability rather than as a business venture. But modern biotechnology is characterised by a more refined version of those very practices. It is characterised by repeatability in its products characteristics. All properties, or most of them pertaining to the products, are consistent and reproducible. For instance, dairy ferments and country liquor would be allowed to be acted upon by a group of cultures which were wild in nature. Inoculum for the next batch would usually consist of remains from the previous batch. It obviously follows that the cultures have not been well characterised. Perhaps many of these practices are not yet documented let alone characterised.
In the North Eastern part of our country, among the tribal communities, there are a number of such products that are consumed regularly. Similar products are consumed in particular ethnic groups of Bangladesh too. The traditional fish preparation IROMBA of the Manipur State is a fermented delicacy prepared from small varieties of fish. These fish are anaerobically fermented in earthen pots and keep good for months together without any preservatives once dried. Another traditional delicacy is the fermented bamboo-shoot preparation which is savoured all over this part of the country. Other popular fermented products are also there and interestingly, newer ones are emerging from time to time. These processing methodologies make the food richer and more desirable. Besides, it adds to the storage life and prevents food wastage.
In my opinion there is nothing called appropriate or inappropriate biotechnology. Mainly owing to its dynamic nature, the realms of biotechnology cannot be restricted by a definition. An environmentalist's concern for an unbridled exploitation of products is not misplaced. However, the concern here is not the technologies but their management and application. Once in the hands of good managers and under the gambit of well defined regulations, these might as well be the only solution to meet the increasing hunger of the exploding population of the developing nations. Biotechnology applied to food processing actually adds to the volume of already produced food by reducing wastes and even incorporation of other items of food which would not have been consumed in normal circumstances (the case of Bamboo shoots).
I wish biotechnology could go on and on to bring us newer and better products that expand our food base and bring health and prosperity to all.
Dr. Mrinal Kumar Sharma,
Veterinary Scientist,
Ayurvet Limited,
22, Site - IV,
Sahibabad,
Ghaziabad - 201 010 (UP)
Tel: 0120-2959754. (O)
mrinals (at) DABUR.com
[Note, when participants write in general terms about "biotechnology" (as in
messages 23 and 24), they should keep in mind one of the points made in the
Opening message to the conference (posted on 11 June) i.e.
"vii) As those who have participated in previous Forum conferences will be
aware (and as mentioned in the Background Document to the conference), the
term "biotechnology" is used in this Forum to cover a wide range of diverse
technologies including, for example, the use of molecular markers, genetic
modification (transgenics), genomics, protein engineering, etc. etc. Some
people, however, use the term "biotechnology" to mean genetic modification
alone. To avoid potential confusion on this point, if participants wish to
refer specifically to genetic modification or genetic engineering, we ask
that they use either of these terms and avoid using the term biotechnology in
this context"...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 23 June 2004 09:17
To: biotech-room3@mailserv.fao.org
Subject: 25: Re: Monosodium glutamate
This is Patrick Gurgel. I work for a biotechnology company in the US, but am originally from Brazil, where I got my basic education as a Food Engineer, concentrating on food biotechnology (fermentation and downstream processing).
I would like to make a comment on message 22, June 22, from EM Muralidaran.
Monosodium glutamate (MSG) has been used as a flavor enhancer for a long time. It is regarded as safe for most individuals, but a report from the Federation of American Societies for Experimental Biology (FASEB) in 1995 listed two groups that are at risk when ingesting large amounts of MSG. They are people that have intolerance to MSG or have severe and poorly controlled asthma. The report also mentions that 0.5 to 2.5 grams of MSG is needed to produce a response in these individuals. A normal "serving" of MSG used as flavor enhancer is less than 0.5 grams.
I hope this information helps.
Patrick Gurgel
United States
pvgurgel (at) ncsu.edu
-----Original Message-----
From: Biotech-Mod3
Sent: 23 June 2004 09:49
To: biotech-room3@mailserv.fao.org
Subject: 26: Genetically modified products
I am K.K. Vinod from India. I am basically a plant breeder and a food biotechnology enthusiast.
I have been watching the messages flowing from different parts of the world on food processing biotechnology and not much has seen on the theme of the Conference "Biotechnology applications in food processing: Can developing countries benefit?".
In this modern era of emerging technologies especially in genetically modifying organisms (GMOs) to produce or do whatever the scientist feel it should also do other than its natural makeup, the greatest concern in the people of developing countries are:
- Will these technologies be sustainable to the fragile environment and society in developing countries?I am not a campaigner against GM food, but I feel more concentration should be done by the public sector researchers of both developed and developing countries to safeguard the peoples interest of the developing nations. I do not feel the private companies may do much in these lines (but they may write and publicize a lot) and their interest will be in making more money out of what they invest.
Now, I have been so far talking only on generalized issues and there are so many of them, ethical, social and economic. My concern here is:I feel my thoughts (I tried to be very abstract) may evoke some more messages in these lines. And I do not know whether I have expressed all of my thoughts too.
K.K. Vinod
Centre for Plant Breeding and Genetics,
Tamil Nadu Agricultural University,
Coimbatore 641003
Tamil Nadu
INDIA
E-mail: kkvinod (at) myrealbox.com
[Note, the topic of this e-mail conference is the application of biotechnology to the processing of food (including beverages) produced by the crop, fishery and livestock sectors in developing countries. It does not cover development of GM crops, safety/environmental impacts of GM crops etc. etc. These issues have been covered in some of the 10 e-mail conferences previously hosted by this Forum over the last 4 years. The Background Document (http://www.fao.org/biotech/C11doc.htm) includes a clear description of the topic of this conference i.e. "the application of biotechnology to the processing of food (including beverages) produced from agriculture. This e-mail conference discusses biotechnological tools and options that are applicable to the study and improvement of microorganisms which offer potential for improving the quality, safety and consistency of fermented foods; improving efficiency in the production of fermented foods, food ingredients, food additives and food processing aids (enzymes); diversifying the outputs of fermentation processes and, finally, improving diagnostic and identification systems applicable to foods. Applications of biotechnology to plants or animals to improve their food processing properties (e.g. development of the Flavr Savr tomato variety, genetically modified to reduce its ripening rate) or to produce proteins from genetically modified (GM) microorganisms to improve plant or animal production (e.g. production of bovine somatotropin (BST), a hormone increasing milk production in dairy cows, by GM bacteria) are not considered here. Finally, the conference topic covers applications of biotechnology to processing of food and not to processing of non-food agricultural products (e.g. timber) or to applying biotechnology to microorganisms for environmental purposes (bioremediation, biofuels etc.)...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 24 June 2004 07:36
To: biotech-room3@mailserv.fao.org
Subject: 27: Re: Traditional fermentation in developing countries // GE microorganisms
My name is Lydia Sasu a Home Science Extension/Farmer. I was born and raised in a village/farming community in Ghana and took up a carrier which is related to farming. I am assisting, organising and sharing information on agricultural programmes among farmers and farmer's organisations to build our capacity.
Referring to Olusola Oyewole's message 4 (17 June), I do agree with him.
I will talk about cassava processing, particularly, "cassava dough" locally called "Agbelima" in Ghana. Although I have not done any documented research on the cassava dough, we have many starters of its preparation locally. These farmers are small-scale farmers. Every family of cassava processor use different methods to enhance its texture, taste and acceptability at the market for higher price and to avoid post harvest losses. These methods have been used since the ancient past and have been transferred from generation to generation.
I always ask myself, could it be possible for us to discuss the best way of using these starters and share it among ourselves. We once organised an FAO programme on gari production, fortified with beans. As a farmers organisation, we invited a local woman to process the dough before its fortification, which a researcher was involved with the training. This woman used starters, which are not known to many of the processors. It therefore becomes a learning programme for all of us.
It will therefore be of advantage to look at the starters and its acceptability for food security.
Lydia Sasu
Farmers Organisation Network in Ghana (FONG)
P.O.Box DK 18
Darkuman
Accra
Ghana
Tel. 233-021-315894
e-mail- daa (at) africaonline.com.gh
[The "Case study of cassava development in Ghana" by the Ministry of Food and Agriculture, Ghana (1997) in the "Review of cassava in Africa and country case studies: Benin, Ghana, Nigeria, Tanzania and Uganda" (http://www.fao.org/ag/agp/agpc/gcds/publications/gcdsvol.2.doc), from the proceedings of the Global Cassava Development Strategy Validation Forum, held at FAO Headquarters, Rome on 26-28 April 2004, gives more information about agbelima and other fermented cassava products in Ghana. It says, for example, "Cassava tubers are highly perishable and begin to deteriorate 2 to 3 days after harvesting. Unfortunately apart from delayed harveting there are no effective methods available for prolonged storage of the tubers. Therefore, post harvest handling of the root crop is extremely important. Approximately, 30% of cassava produced is consumed by the producers, whilst the rest is sold in the markets and a large proportion of this is processed into various indigenous products such as gari, agbelima and kokonte. Processing of cassava into various shelf-stable and semi-stable products is a widespread activity carried out by traditional cassava processors and small-scale commercial processing units. The traditional methods for processing cassava involve combinations of different unit processes including peeling, grating, dehydration, dewatering, sifting, fermentation, milling and roasting. The major products are agbelima, gari and kokonte. During processing, the cassava tuber is transformed from a highly perishable root crop into a convenient, easily marketable, shelf-stable product which meets consumer demand for a staple food. Processing may improve the palatability of the product and also reduce the level of cyanogenic glucosides in the tuber thereby detoxifying the product. Products fermented by some species of lactic acid bacteria such as agbelima and gari may attain anti-microbial properties...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 24 June 2004 08:05
To: biotech-room3@mailserv.fao.org
Subject: 28: Re: Genetically modified products
I am Benhura at the University of Zimbabwe and would like to comment on K.K. Vinod's message (nr. 26, June 23) about people consuming GM medicines but complaining about GM crops.
There is a subtle but significant difference in the two situations. When I use medicine from a genetically modified (GM) organism, I use a molecule that has been purified, with all the other components of the source organism having been removed. In this situation, it is easy to persuade me that, for example, the insulin produced by a GM microorganism is the same as the natural human one.
With GM crops, one uses the modified material itself. A GM crop that would be easy to argue for is sugar cane. It would be easy to persuade someone that the sugar from such a cane was practically the same as traditional sugar.
In many ways, champions of GM crops have done themselves a disservice by claiming that a lot of precautions have been taken to ensure that this and that does not happen. If the products and processes involved in their production are so safe, why the precautions?
It is prudent to accept that there will always be uncertainties. In the final analysis, one should be allowed to reject GM crops for no reason at all along the lines: Yes I see that you have a new GM crop that resists pests, that is more productive, that requires less water to reach maturity, that uses fertilizer more effectively, BUT I do not want it.
Dr M A Benhura
Department of Biochemistry,
University of Zimbabwe, Box MP 167,
Mount Pleasant,
Harare,
Zimbabwe
benhura (at) medic.uz.ac.zw
[This discussion thread is now cut. The topic of this e-mail conference is not GM crops but the application of biotechnology to the processing of food (including beverages) produced from agriculture...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 24 June 2004 08:11
To: biotech-room3@mailserv.fao.org
Subject: 29: Re: Genetically modified products
This is P S Janaki Krishna from India again in response to message 26, June 23, of K K Vinod.
As the moderator rightly moderated, in this conference our focus is only on food processing and not on GM foods and associated issues. There is a lot of difference between these two. There are a number of advantages in developing food processing technologies. Processing food makes it more palatable, nutritious, varied and stable for storage. It also adds value to basic food stuffs and enables them to be sold to a larger market, increasing incomes and creating employment. Therefore, in food processing especially the biotechnological interventions like fermentation and enzyme technologies will go a long way in benefiting the developing countries whose kitchen is very rich in number of traditional food preparations.
In this conference our objective is to utilize this indigenous knowledge and improve these techniques with available biotechnological tools in order to take these technologies from kitchen to market and empower the various stakeholders in this food chain. It would be nice if more women are given priority in these programmes as there will be a natural touch in these skill based finer technologies.
P S Janaki Krishna,
Consultant,
Biotechnology Unit, Institute of Public Enterprise,
Hyderabad - 500 007,
India
Email: jankrisp (at) yahoo.com
Phone: 040 - 27097018/27098148
-----Original Message-----
From: Biotech-Mod3
Sent: 25 June 2004 16:29
To: biotech-room3@mailserv.fao.org
Subject: 30: Questions raised in the Background Document
I am Olayinka Edema from Nigeria. I teach at the University of Agriculture, Abeokuta, Nigeria. My field of specialization is food and applied microbiology.
I'd like to contribute to this conference by attempting to answer some of the questions raised in the Background Document.
Starting from the title: Yes, developing countries can benefit immensely from biotechnology applications in food processing, but it must come gradually, with some caution and whether we like it or not, it will be to an extent.Addressing the question raised in the Background Document under Section 3.1
Socio-economic and cultural factors: - "How will applications of
biotechnology to fermented foods impact on these socio-economic and cultural
factors?":
The efficiencies of the production processes will improve, food
qualities will become consistent and the entire fermentation processes will
be controlled. However, I believe that the improvement with regard to
shelf-life may not be entirely without problems. Attempts at improving
shelf-lives of African fermented foods end up changing the taste and flavour
of the products. For example, bottled and pasteurized palm wine lacks the
uniqueness of the fresh, un-bottled palm sap, which is attributed to the fact
that the yeasts are alive and well, making the wine bubble and rich. Also,
attempts at extending the shelf stability of uncooked fufu paste by drying it
into powder, removes the volatile acids and flavour compounds thereby
eliminating the unique taste. It also results in a very low shelf-life in the
reconstituted and gelatinized food product which moulds faster than the
gelatinized wet paste that retains most of the important volatile compounds.
In this regard, my suggestion is that biotechnological applications should
focus on new products' development (I have been working at developing starter
cultures for a bread speciality from maize, an indigenous cereal, based on
the sour dough technology. The product is being developed along with the
starter cultures to avoid running into the problems of inconsistent quality
already present in traditional African fermented foods) and should be applied
to existing locally fermented foods in areas where the products will not be
modified in any way such as aspects of process optimization and improvement
of hygiene.
For "3.2 Infrastructure and logistical factors":
Taking Nigeria as a case study, even in urban areas, electric power supplies
are erratic, most of the materials required for biotechnological research are
not available locally and are therefore largely imported. Nigeria imports the
bulk of its manufacturing machinery and components used in assembly plants,
agricultural raw materials for manufacturing as well as all the intermediate
inputs required in industry such as chemicals, dyestuffs, soft-drink
concentrates, barley malt, wheat flour and citrus fruit concentrates. Within
the last two years in Nigeria, importation increased about 26%, putting more
strain on the already ailing economy. This has resulted in an increase in
inflation much more than increase in population. In the last few years,
profit margins have been dropping for producers because they cannot increase
prices as much as the costs of imported raw materials increase. For these
reasons, it may be difficult to upgrade existing fermentation technologies.
It may not be feasible to target arrangements for starter culture development
at improving traditional fermentation technologies because attempts at using
starter cultures for locally fermented foods usually result in products with
different properties particularly in sensory attributes.
For "3.3 On nutrition and food safety":
I am of the opinion that the nutritional characteristics (and safety aspects)
of most of the fermented foods in Africa are adequately documented and
appreciated in developing countries although more can still be done.
For "3.4 Intellectual property rights (IPRs) - Are the research results from
developing countries adequately documented? Who owns this information? Are
cell banks being developed to protect microbial strains characterised in
developing countries?":
Research results are documented but the adequacy of the documentation is
doubtful. There are no cell banks and in fact there are problems with
diffusion of research information.
For "3.5 Commercial opportunities":
To all the questions in this section, I say yes. However, I tend to agree
with Prof Hofman in message 7 (June 17). I doubt that industrialization will
work in Africa, however small scale commercialization is desirable and will
likely fare better in such environment.
Dr. Olayinka Edema
Microbiology Department,
College of Natural Sciences,
University of Agriculture,
Abeokuta,
Nigeria.
moedemao (at) yahoo.co.uk
[Fufu is a traditional fermented cassava product...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 28 June 2004 07:59
To: biotech-room3@mailserv.fao.org
Subject: 31: Traditional fermentation drinks - toxic products
This is from Jose F. Nunez. I´m a senior lecturer (biochemistry and biotechnology) at the Department of Biochemistry and Biotechnology, Faculty of Medical Sciences, National University of Ancash, Huaraz, Peru. My academic background is biochemistry.
Let me congratulate FAO for considering this conference in order to improve and widely develop the ancient technology on fermented products. We have a lot of traditional foods and drinks which are tasty and nutritious but some of them also contain toxic products. Since food and drink processing has been used since the ancient past around the globe, we are concerned about this indigenous knowledge and how to improve these ancient techniques in order to benefit the poor and justify the conference´s objective. This is about the nutritional quality of fermented drink products. In Peru there are two traditional alcoholic fermented drinks: "Chicha de Jora" and "Chicha de Molle" (Jora is a processed maize and Molle is a shrub fruit) and now these are widely used by peasant people. Some of them contain toxic products like furfural compounds (0.0016%) and formaldehyde (0.009%). What about the safety level of these and other toxic products, and how to improve their removal? In order to use these traditional drinks for commercial purposes we concerned about the drink safety considerations.
Jose F. Nunez
Department of Biochemistry and Biotechnology,
Faculty of Medical Sciences, Universidad Nacional de Ancash,
Av. Centenario 200, Huaraz,
Peru.
Phone: 5143-722085
Fax: 5143-721393
e-mail: jnunez00 (at) yahoo.com
[Furfural is a derivative of furan, that can be prepared commercially by dehydration of pentose sugars obtained from cornstalks and corncobs, husks of oat and peanut, and other waste products. It is used in the manufacture of pesticides, phenolfurfural resins, and tetrahydrofuran...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 28 June 2004 11:48
To: biotech-room3@mailserv.fao.org
Subject: 32: Studies on fermentation processes // SCP
I'd like to thank the moderator for his timely intervention in cutting the thread of the discussion on GMOs. I was relieved to see his comment after message 28 (June 24) because as far as Nigeria is concerned, we are not ready for that yet. I don't think we have done enough studies on the traditional fermentation processes. Detailed studies on these foods, their fermentation processes, the organisms involved and proper identification of the nutritional, organoleptic and aroma characteristics of the products are needed to form a strong scientific database for these foods. Thereafter, we can use the well documented information to develop new varieties of these foods. For example, in Table 1 of Olusola Oyewole's message (nr. 4, June 17), Pupuru (a fermented, smoked cassava ball very similar to fufu and consumed in the middle-belt and Niger-Delta regions of Nigeria) was not listed among the fermented cassava products.
I also wish to contribute to the messages on single cell proteins (SCP). I came across a publication some time ago which stated that SCP could include microbial cultures grown on renewable waste materials in order to enrich them by improving their protein contents and reducing components such as fibre to tolerable levels. Based on this information, I have tried to ferment wastes such as maize chaff, cowpea husk and cassava peels and so on with selected cultures of microorganisms. The products have been used by colleagues in feeding fish, rabbits and other animals and our findings are in the process of being published. While I cannot answer the question raised by Nand Lal (Message 15, June 21) on the safety and toxicity of SCP, I believe that even with my type of SCP, this needs to be looked at, particularly because we have observed some adverse effects of one or two of these products on some animals. However, I believe that the advantages of utilizing wastes as SCP, such as reduction in pollution and creation of alternative animal feeds (thereby releasing protein-rich foods for human consumption), far outweigh the disadvantages some of which can be properly addressed with adequate research.
Dr. Olayinka Edema
Microbiology Department,
College of Natural Sciences,
University of Agriculture,
Abeokuta,
Nigeria.
moedemao (at) yahoo.co.uk
[Organoleptic characteristics of the food are those relating to the senses (taste, colour, smell, feel)...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 28 June 2004 11:53
To: biotech-room3@mailserv.fao.org
Subject: 33: Re: Monosodium glutamate
On monosodium glutamate (MSG) I wish to comment as follows:
MSG is the water-soluble, pure, white crystalline form of glutamate. As earlier stated [Messages 20 and 22, June 22...Moderator], glutamate is an amino acid found in a variety of foods such as tomatoes, mushrooms, fish, meat, cereals and cheese. It is also a component of breast milk. Hundreds of scientific studies have been conducted on glutamate as a food ingredient. In 1991, the scientific committee for food reaffirmed the safety of MSG. The 1995 report of the Federation of American Societies for Experimental Biology (FASEB) to the Food and Drug Administration stated that there is no difference between naturally occurring free glutamate in mushrooms, cheese or tomatoes and the glutamate from MSG. Other authorities have also concluded that the ingredient is safe. However, the national agency for food and drug administration and control in Nigeria has said that the amount of MSG added to food as seasoning is in the range of 0.1% to 0.8% of the food consumed. The ajinomoto and other brands in Nigeria, like A-one and vedan, suggest on their packaging materials that 5g of MSG be added per litre of soups, sauce or stew to enhance taste. It is made using a fermentation process similar to that used for industrially produced products such as beer, wine or soy sauce. The most common source of MSG is molasses from sugar beet or sugar cane. In line with the focus of this conference, other resources can be investigated for use in the production of MSG using biotechnology applications.
Dr. Olayinka Edema
Microbiology Department,
College of Natural Sciences,
University of Agriculture,
Abeokuta,
Nigeria.
moedemao (at) yahoo.co.uk
[The 1995 FASEB report was also mentioned in Message 25 (June 23) by Patrick Gurgel...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 29 June 2004 11:06
To: biotech-room3@mailserv.fao.org
Subject: 34: Rumen microorganisms - protein supply
I am Dr. Nand Lal, working as Reader at Department of Life Sciences at CSJM University, Kanpur, India.
The feeds of ruminants (forages and fibrous roughages) comprise of polysaccharides which can be broken down by mammalian digestive enzymes. Ruminants follow a special system of digestion that involves microbial fermentation of food prior to exposure to digestive enzymes. The ruminant feed is generally carbohydrate-rich and protein-deficient but the animals never suffer from protein deficiency. The beauty of rumen microorganisms is that they synthesize large amounts of microbial proteins and add it to undigested food. This microbial protein addition depends upon proteolytic organisms and their population, the amount of ammonia, carbon dioxide and organic acids produced from actual food proteins. Depending upon the nature of carbohydrates in food and extent of fermentation, the yield of microbial proteins in rumen is reported in the range of 130-260 mg/kg of organic matter digested. Thus rumen microorganisms have a 'leveling effect' on the protein supply in terms of quality and quantity. It is also possible to manipulate the synthetic ability of rumen bacteria by chemicals.
In light of the above fact, I wish to know:
1. Is it possible to simulate the rumen environment in vitro?Dr. Nand Lal
Deptt. of Life Sciences
C.S.J.M. University
Kanpur-24,
Uttar Pradesh
India
nl_pr (at) yahoo.co.in
-----Original Message-----
From: Biotech-Mod3
Sent: 29 June 2004 11:46
To: biotech-room3@mailserv.fao.org
Subject: 35: Re: Rumen microorganisms - protein supply
In response to Message 34 (June 29) by Nand Lal:
The answer to the first question is definitely YES - make an internet search through, for example, GOOGLE using "artificial rumen" as a keyword. The technique is used since more than 35 years and has evolved from simple batch fermenting using rumen fluid as an inoculum to continuous flow and even dual continuous flow systems since. It is widely used for testing cattle feed and adjuvants.
Prof Dr ir Marcel Hofman
President SCIBB
Chairman ORCOM ECB9
Series Editor Focus on Biotechnology
Fax 32 2 767 21 91 Tel 32 2 767 2399
Hondsbergen 2, BE-3080 Tervuren Belgium
mailto: secretariat (at) ecb9.be
-----Original Message-----
From: Biotech-Mod3
Sent: 29 June 2004 13:23
To: biotech-room3@mailserv.fao.org
Subject: 36: Re: Rumen microorganisms - protein supply
My name is Abdou Fall. I am Senegalese and I have a masters in Nutrition and in Food Sciences and Technology, but my work experience is in rural development, NGO capacity building, participatory research and action.
Before making a comment on message 34 (June 29, by Nand Lal), I want to say this conference is very interesting and useful for developing countries but because of the language use, it is excluding a large amount of French speaking people which is a pity. I am sorry but I use French to make a brief comment. [I also provide an English translation at the end of the message and hope that it accurately captures his comments...Moderator].
Un domaine pour l'utilisation des micro-organismes du rumen pour amélier la quantité et la qualité des protéines alimentaires c'est la nutrition infantile en Afrique de l'Ouest. Dans cette région l'aliment traditionnel de sevrage des enfants à partir de 6 mois est une bouillie à base de céréales. On sait que les céréales sont riches en glucides et pauvres en protéines. Ensuite tout leur potentiel protéique n'est pas utilisable du fait que la faible quantité de lysine. Dans certaines régions tels qu'au Sénégal, en Gambie...la farine de céréale utilisée n'est pas fermentée ou elle est peu fermentée. Je crois dans certains pays côtiers (Ghana, Nigéria, Togo...) ces farines sont fementées avant d'être utilisé pour l'alimentation des enfants. Est ce qu'il y a des recherches sur la fermentation des farines pour enfants? Quelles sont les souches utilisées? Est ce que les bacteries du rumen peuvent être utlisées pour améliorer le processus de fermentation des farines et la qualité des produits?
Abdou Fall
Responsable de Programme
FRAO/WARF
CP 13 Dakar Fann
Sénégal
Tel :221 869 27 40
Fax : 221 824 57 55
email : warfafa (at) cyg.sn
[An area for the use of rumen microorganisms to improve the quantity and quality of food proteins is in child nutrition in West Africa. In this region, the traditional food for weaning babies from 6 months onwards is a cereal-based gruel. We know that cereals are rich in carbohydrates but poor in protein. In addition, all their protein potential is not usable because of the low lysine quantity. In certains areas, such as in Senegal or Gambia, the flour of the cereal is not fermented or it is fermented just a little. I think that in some coastal countries (Ghana, Nigeria, Togo), these flours are fermented before being used as baby food. Is there research on fermentation of the flour for children? What are the strains used? Can rumen bacteria be used to improve the fermentation process of the flour and the quality of the products?...Moderator].
-----Original Message-----
From: Biotech-Mod3
Sent: 29 June 2004 13:57
To: biotech-room3@mailserv.fao.org
Subject: 37: Re: Rumen microorganisms - protein supply
May I, before someone jumps one bridge too far and starts experimenting, just
add a word of warning:
The rumen microfauna is not only beneficial nor purely bacterial, but
comprises also other organisms, fungi and protozoa. Some of these are not
directly inoffensive when swallowed by humans. One of my lab assistants, some
40 years ago when we were working on rumen fluid, got the most beautiful
white angina, getting a tiny amount of rumen fluid in her mouth by
disregarding the appropiate procedure for pipetting the stuff.
Prof Dr ir Marcel Hofman
President SCIBB
Chairman ORCOM ECB9
Series Editor Focus on Biotechnology
Fax 32 2 767 21 91 Tel 32 2 767 2399
Hondsbergen 2, BE-3080 Tervuren Belgium
mailto: secretariat (at) ecb9.be
-----Original Message-----
From: Biotech-Mod3
Sent: 30 June 2004 11:50
To: biotech-room3@mailserv.fao.org
Subject: 38: IUFoST/FAO database of food science and technology research projects
This is from Prof J Ralph Blanchfield, United Kingdom.
I have sent individual messages about the "Joint IUFoST/FAO database of food science and technology research projects relevant to the food needs of developing countries", to those contributors to this conference whose contributions indicated that they might have appropriate projects to put into the database. I have not previously posted the message to the conference itself as I did not know whether it was appropriate to do so. [As the research projects may include applications of biotechnology, it does seem appropriate...Moderator].
You may not yet be aware of the publicly searchable database recently created jointly by FAO and The International Union of Food Science & Technology (IUFoST) for research projects in food science and technology applicable to improving food quality and availability in developing countries. The purpose of this message is to invite you and your colleagues to contribute to that database information about your relevant current research projects.
FAO is of course the main international agency concerned with addressing the serious problems of food insecurity in the world. IUFoST is the "United Nations"-type international body in which member countries are represented by their national food science and technology bodies (termed "Adhering Bodies"). This exciting collaboration between the two main international bodies concerned, FAO and IUFoST, deserves the support of all food scientists and technologists worldwide and is consistent with the "food security for all" objectives expressed in the Budapest Declaration, adopted unanimously by IUFoST delegates in 1995. The background to the need for this database, and how it will be beneficially used may be seen below. However, these benefits can only begin to be realised when the database becomes well-populated with projects.
It will not take long to contribute research project details to the database. Please go to http://www.fao.org/inpho/ find and click on the IUFoST link on the left-hand side of the screen, log in as "Guest" (coded password already provided), click on "Contribution" and proceed from there. You will find that the project name and brief details need to be entered in English, French and Spanish. If this presents a difficulty, to obtain a version to use in any of the three required languages, copy-and-paste one language version into the translation box in http://world.altavista.com/ and then copy-and-paste the translation into the appropriate blank field.
Prof J Ralph Blanchfield, MBE
Food Science, Food Technology and Food Law Consultant
President Elect, International Academy of Food Science and Technology
Member of IUFoST Governing Council
Chair, IUFoST/FAO Database Task Force
Personal Web address
jralphb (at) easynet.co.uk
IUFoST has launched a major project on adequate food availability for the hungry world. It consists of a joint IUFoST/FAO database of food science and technology research projects in or for developing and "transitional" countries. All IUFoST Adhering Bodies are receiving details and are asked to help as indicated below.
Background- 840 million people were undernourished in 1998-2000 (FAO Report, 2002). The
fact that large numbers of our fellow human beings go hungry, especially in
developing countries, is of concern to all, and particularly to food
scientists and technologists.
- Although food science societies and their members are actuated by
humanitarian motives, the societies themselves should resist the natural
temptation to be too ambitious, and should restrict their contribution to
what they can do, and uniquely do, within their scope and expertise.
- IUFoST has three Task Forces that should have longer-term benefits to food
security (on distance education in sub-Saharan Africa, on rural
agro-industries, and on minimising post-harvest losses).
- What shorter-term practical steps can be taken by IUFoST and by its
adhering food science societies to contribute effectively and on an ongoing
basis to the alleviation of a global problem that requires a complex of
immediate (i.e. food aid), short-term and longer-term measures, and involving
very much more than the role of science?
- Some food scientists and technologists in developing countries are working
on projects within their own countries. Also some in many developed
countries, are working on projects for/within developing countries, either
directly or supporting their former students who have returned there.
- Many such projects can be of direct value in helping to improve the supply
of food and clean water in the relatively short-term. However, such projects
exist in a piecemeal and uncoordinated way, and need to be collated and
coordinated to deliver the benefits indicated below.
- Such coordination needs to be done on a world scale by IUFoST, but only the
individual adhering food science societies have the direct access and means
to solicit their own members to input information about what relevant
projects they are doing, into the now-established IUFoST/FAO database.
A joint IUFoST/FAO database has been constructed as a module of the FAO on-line mega-database, Information Network on Post Harvest Operations (INPhO). Inputs to the database, which will be publicly accessible and searchable, involve the following fields:
- Reference number (automatically generated)
- Name of project
- Brief description
- Pre-defined key words (one or more chosen from each of a commodities menu,
a technologies menu, an operations menu and a spoilage prevention menu)
- Project leader
- Full contact details
- Institution where project is being carried out
- For which country or countries
- Source of funding
- Start date
- Expected finish date
- Intended outcome
To deal with the obvious problem of anybody being able to input anything into a publicly accessible database, there is provision that the input information goes to a non-visible part of the database website, accessible by password, by someone who accepts or rejects - acceptance transfers the data to the visible, publicly accessible database. In the case of the food science and technology project, the purpose is not to carry out an evaluation of the merits of each project -- that would require an army of experts and is anyway not the purpose of the exercise -- but to provide an elementary quality control "filter" to ensure that the project is a bona fide project and that adequate information for all the fields has been provided. Since the nature of this "editorial" function has no country specificity, it is being done by the Database Task Force, a small team of volunteers on behalf of IUFoST.
For the IUFoST adhering bodies, their role, using/adapting a model "invitation to contribute" drafted by IUFoST, is the indispensable one of soliciting their members and relevant institutions in their countries - see below) who are engaged in relevant projects, to make direct inputs to the expanded INPhO database.
Benefits1. For the first time, there will be organized worldwide knowledge of what
scientists and technologists have been or are doing in relation to this
crucially-important subject, and whereabouts in/for which developing
countries.
2. The IUFoST Task Force has been assembled to monitor inputs and
* to see where the gaps are and draw attention to them;
* to put individuals, who are unknowingly working on similar projects in
different developing countries, in touch with each other;
* possibly to "broker" the application of projects that have been/are being
successful, to other developing countries where they could also be relevant.