Browsing by Author "Lutterodt, Herman E."

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    Assessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana
    (Journal of Food Security, 2018) Adams, Ayisaa; Agbenorhevi, Jacob K.; Alemawor, Francis; Lutterodt, Herman E.; Sampson, Gilbert O.; 0000-0002-8516-7656; 0000-0003-0985-8727; 0000-0001-7015-7597; 0000-0002-2175-4683
    The consumers’ awareness and willingness to pay premium for organic fruits and vegetables as well as the marketing prospects of these organic foods in the Techiman Market of Ghana were assessed. A face-to-face interview technique was employed using a structured questionnaire for this cross-sectional study. Out of 330 questionnaires administered, 318 were valid and included in the data analysis accordingly. Results showed that most of the consumers (74.53%) were aware of organic foods and the majority willing to pay up to 50% premium for the organic fruits and vegetables. The study revealed that key factors such as age, marital status, income and knowledge of chemical residues and their associated health risks significantly influenced consumers’ choice and willingness to pay a premium for organic fruits and vegetables. The estimated market potential for the organic fruits and vegetables were GH¢3,514,383,194.70 (~926 million USD) and GH¢5,341,348,087.50 (~1407 million USD) per year, respectively. Most consumers are aware of organic foods in the Techiman market of Ghana and they became aware generally through the radio and school/books. Most of the consumers acknowledged that they had concerns about the environmental and health risks associated with chemically grown fruits and vegetables on their health and wellbeing. Almost all the consumers were willing to pay up to 50% premium for the organic fruits and vegetables purchased in the Techiman municipality
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    Exposures and risks of arsenic, cadmium, lead, and mercury in cocoa beans and cocoa-based foods: a systematic review
    (Food Quality and Safety, 2019) Anyimah-Ackah, Ekpor; Ofosu, Isaac W.; Lutterodt, Herman E.; Darko, Godfred; 0000-0003-1671-5185; 0000-0001-7157-646X
    Background: The World Health Organization has expressed concern about arsenic, cadmium, lead, and mercury as potentially harmful to human health. As such, the world body has called for appropriate preventive and interventionary measures. In response, food regulatory bodies including European Food Safety Authority are monitoring the levels of these heavy metals in cocoaand cocoa products. Objective: Therefore, the objective of this paper is to synthesize the latest relevant available peerreviewed publications on arsenic, cadmium, lead, and mercury with a view to highlighting thegaps to encourage further research and informing industry. Materials and Methods: A systematic review was conducted using the European Food Safety Authority guide in PubMed database and the result was reported according to the PRISMA checklist. Results: The results show that processing may dilute or concentrate the levels of arsenic, cadmium, lead, and mercury, depending on processing factors including the product type, processing method, and raw materials. In addition, some products exceed the European Union and Chinese Maximum Contaminant Level and may pose risk. Furthermore, the findings show that the risk of heavy metal toxicities was higher among children relative to adults at the same exposure in cocoa-based products and that correcting risk estimates for bioavailability reduces the level of estimated risk. Conclusion: Therefore, the review concludes that further research is required to clarify the effect of processing on the level of these contaminants in specific cocoa-based foods. Moreover, conducting risk studies based on age groups and correcting for bioavailability of arsenic, cadmium, lead, and mercury enhance accuracy of risk estimates. Recommendations: The review, therefore, recommends that a value chain approach be adopted to assessing the levels, exposures, and risks of arsenic, cadmium, lead, and mercury in cocoabased foods and the effect of processing on these levels.