1. AccessAgriculture Training Video Dairy farming is a source of food and income for many households, but to make money, it is important to produce good milk and lots of it. However, milk can easily be spoilt or dirtied and then buyers will refuse it. This video shows how good hygiene and proper...
  2. AccessAgriculture Training Video Modern dairy plants buy fresh milk from local farmers and herders to make into many different products. The company pays a fair price, but requires strict hygiene: they only buy milk that is clean and fresh. Available languages Arabic Bangla Bemba Chitonga /...
  3. AccessAgriculture Training Video Milk spoils because of germs that are too small to see. The germs grow in the milk and spoil it. Germs multiply faster in warm milk than in cold milk. So move the milk to the collection centre within 30 minutes of milking, or the milk will start to spoil. ...
  4. AccessAgriculture Training Video Antibiotics are drugs used for killing germs. The drugs can be given by mouth or injected into the animal’s muscle or vein. These drugs go directly into the bloodstream. The blood carries the drug to the udder where it will get into the milk. Available languages...
  5. AccessAgriculture Training Video Modern dairy plants use pure, fresh milk to make milk powder, cheese, yoghurt and other products. The processing plant can only make its products from pure milk. When water is added, the milk is diluted, or weakened, and it is not good for processing into dairy...
  6. AccessAgriculture Training Video A soft fresh cheese can be made and ready for consumption in less than 1 hour and, and is easily made with some basic kitchen equipment, as we will learn from rural women from the village of Sakkara in Egypt. Available languages Arabic Bambara Bangla Chichewa /...
  7. An agricultural value chain is a system of people that work in various stages in crop production. The value chain contains every person that works to get the crops from the farm where they were planted, to the consumer that will end up eating them. -- SAWBO
  8. Cyanogenic glycosides or cyanoglycosides account for approximately 90% of the wider group of plant toxins known as cyanogens. The key characteristic of these toxins is cyanogenesis, the formation of free hydrogen cyanide, and is associated with cyanohydrins that have been stabilised by...
  9. Abstract - American Journal of Analytical Chemistry, 2014 Cassava (Manihot esculentaCrantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in...
  10. 2014-01-20 Animal products are vital to the diets and livelihoods of people across Sub-Saharan Africa. However, they are frequently traded in local, unregulated markets and this can pose significant risks to health. Usefully illustrated with 25 case studies of the meat, milk, egg and fish food sectors drawn...