This is in the form of market requirements, labour standards, environmental stewardship, pesticides control and post-harvest handling of produce. Existing data on outbreaks and prevalence of foodborne diseases show that almost half of all foodborne diseases are caused by pathogenic micro-organisms. The other main cause of diseases stems from chemical substances, such as naturally occurring toxins ( toxins from fungi and algae) or synthetic substances (agrochemicals). All industry value chain players must, therefore, follow laid down procedures to ensure that horticultural produce is handled responsibly at every point. To support this, the Kenya Bureau of Standards in 2016 together with a technical team of industry players drafted and gazetted the KS1758 Horticulture Industry- Code of practice - Part 2: Fruits and Vegetables.

Source: Standard Digital July 06, 2021 04:52 UTC