Managing the most nutritious, and riskiest, foods in the informal markets of developing countries

ILRI news

Butcher in Nairobi, Kenya

A Nairobi butcher shop after nightfall (photo credit: Flickr/Hendrik Terbeck).

A new book compiling 25 contemporary studies
on food safety in Africa’s informal markets
offers (surprising) lessons
for much of the developing world.

In case you missed it, the following excerpts are taken from an opinion piece, What’s eating sub-Saharan Africa?: New lessons in food safety and security from the food stalls of Africa’s ‘wet’ markets, published in Al Jazeera on 27 Jan 2015 and written by Delia Grace, a veterinary epidemiologist and food safety expert based in Nairobi, Kenya, at the International Livestock Research Institute (ILRI), and Kristina Roesel, coordinator of ILRI’s Safe Food, Fair Food project, based in Kampala, Uganda, and published in Al Jazeera on 27 Jan 2015.

‘Across the food-challenged regions of sub-Saharan Africa, the sustenance provided by livestock and seafood – milk, meat, eggs, and fish – is far more important than it is…

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About Dr. Bukar USMAN, mni

I started as a field Veterinary officer with Borno State Ministry of Agriculture and later joined College of Agric, Maiduguri as a lecture & a Researcher in the Department of Animal Health & Production. I was appointed the Provost of the College In 2003. In 2007 I was appointed Hon. Commissioner & Member Borno State Executive Council and later appointed Permanent Secretary with the Borno State Civil Service in 2009. I was the National Facilitator Animal Health, National Programme For Food Security of the Federal Ministry of Agric & Rural Development, Abuja. I was Director, Veterinary Medicine & Allied Products (VMAP) and now Director North East Zone NAFDAC. I’m a member of the National Institute’ (mni), Kuru SEC 40, 2018. I engaged myself in various aspects of the veterinary profession. I founded Sril Group Ltd, Nigeria.
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