Handling practices of folded vermicelli by small scale proce | 105473
International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Handling practices of folded vermicelli by small scale processors in Tanzania: A case of Tanga


Lucas Mbuga*, Davis Naboth Chaulaa and Jamal B. Kussagaa

This study assessed the handling and processing practices of 30 small-scale folded vermicelli processors in urban areas of Tanga City, Tanzania. The processors, found across various streets (ranging from 3.3% in Kwaminchi Street to 23.3% in Mabawa Street), exhibited diverse demographics, with 53.3% being owner-operators and 40% and 6.7% in laborer and supervisor roles, respectively. A significant portion (53.3%) had 1-3 years of experience, and 90% lacked formal training in pasta processing. Despite 73.3% possessing food manufacturing licenses, many were unfamiliar with legal requirements, lacking documentation and standardized processes, raising concerns about food safety. Raw materials were sourced locally, but 63.3% lacked storage facilities. Hygiene practices varied, with 43.3% undergoing periodic medical check-ups, and 70% using protective gear. Sun drying was the sole method employed, with 43.3% drying trays on rooftops. Packaging practices raised concerns, as 93.3% reused woven polypropylene bags, potentially impacting product quality. Only 6.7% had essential product labels. Awareness of aflatoxin and its health implications was lacking in 90% of the processors. Overall, the study highlighted gaps in awareness, training, and adherence to standards among small-scale vermicelli processors, posing potential risks to food safety and quality.

Share this article