RED CABBAGE VALUE ADDITION AND FOOD SAFETY

Introduction to cleaning, size reduction and removal of inedible parts

3.1 Cleaning

Cleaning is one of the primary processes that need to be done on the vegetables both at the farm and equally at the aggregation centres before subjecting the red cabbages to either local consumption or to international trade. One of the primary items is to ensure sorting and grading is done just at the farm level. Sorting entails looking for either damaged, pest infested or immature red cabbages. The damaged red cabbages can be manually separated from the matured and of good size cabbages.  The processes of sorting and grading is fundamental in eliminating any red cabbages which can aid in fastening the spoilage of other cabbages.

 

Cleaning is normally advocated for to be done using clean running water to remove any surface adhering soils or unwanted debris. The cleaning should be done with 2% salty water (1 teaspoon of salt in 1 cup of water). The salty water helps in removal of any surface adhering pesticides as well as any worms if present.     

3.2 Removal of inedible parts

Figure 2: The cross-section of a cut red cabbage

The inedible parts of the red cabbages can be an immediate source of contamination and a potential physical hazard. The inedible parts of the red cabbages need to be removed by using economically available kitchen equipment such as knife. The removal of the inedible parts should be done while keenly observing for rot and discoloration as well as pest infestation. For red cabbages that need to be transported and taken for longer markets and with need of longer storages, there is need to carefully handle and removing any part that indicate spoilage. The processes should be executed with minimal interference with the integrity of the cabbage heads.

 

3.3 Disintegration or size reduction

Figure 3: Sliced red cabbage

Source: (Harvard Health publishing, 2020)

 

Depending on the desired final use of the red cabbage, the slicing or size reduction of red cabbages can be done using simple equipment’s such as knives and kitchen slicing machines.  Since the slicing equipment are sharp, care should be taken to ensure there is minimal damages to hands. There are equally available commercially traded slicing equipment as shown below.

 

Figure 4: Simple slicing machine

Source: (Google Images, 2020)

3.4 Health benefits of Red cabbages

1. High water content of about 91% on fresh weight basis. Makes the vegetables crunchy
2. The red cabbage contains good amount of fibre of about 11% on dry weight basis. The gut friendly insoluble fibre helps in maintaining the digestive system in good health.
3. Red cabbages can supply approximately 28 calories
4. Red cabbages contain lipids which can serve as a good source of energy in the deficiency of carbohydrates
5. The vegetables are good source of antioxidants and other beneficial plant compounds that help to protect against cellular damage
6. The vegetables contain small but yet recommendable amounts of zinc, calcium, magnesium, phosphorus, and zinc

 

3.5 Challenges of growing red cabbages

Despite the numerous health benefits of red cabbages, growing the plant is often accompanied by a wide range of challenges in its production along the value chain. These challenges include but are not limited to:

1. Seedlings fail to emerge from soil; seedlings are eaten; roots are tunnelled- can be eliminated by application of wood ash or careful selection of raw materials.
2. Seeds rot or seedlings collapse with dark water-soaked stems as soon as they appear- do not plant during the cold season and ensure the soils are well drained with minimal soil fungi
3. Seedlings are eaten or cut off near soil level- keep the farm free of weed and check for any cut worms
4. Young sprouts fail to grow or die back; bluish-black spot on leaves and stems- keep the plant free of debris as well as ensuring soil is well drained
5. Young plants flower. Cold will cause young plants to flower and produce seed without forming a head. Protect young plants from cold weather with floating row covers
6. Irregular yellowish to brownish spots on upper leaf surfaces; greyish powder or mould on undersides- improve air circulation and plant resistant varieties.
7. Leaves yellow; plant stunted; small glistening white specks on roots. Cyst nematode is a microscopic worm-like animal that lives in the film of water that coats soil particles. Rotate cabbage family crops.
8. Leaves are chewed and slimed. Snails and slugs eat leaves. Collect these pests at night. Set beer traps at soil level to attract and drown snails and slugs.
9. Heads split and crack. Too much water; too much nitrogen. Keep plants evenly moist; avoid wetting and drying soil. Do not overwater.

4. Principles and Methods of Value Addition

4.1Preservation and methods that can be utilized

After harvesting and cleaning of the red cabbage, depending on the quantity harvested, there can be prompt consumption or the need to preserve, store and transport for export.  The vegetables can be eaten raw or cooked. The vegetables are cleaned in 2% salty water to remove any surface adhering worms and pesticides. The cleaned vegetables should now be subjected to proper post-harvest handling to minimize losses of the yields. For the red cabbages, being of high water content, require methods of preservations that would reduce the water content of the vegetables. Reduction in water content of the vegetables shall reduce water activity, reduce enzymatic reactions of the vegetables as well as minimize post-harvest losses.

 

4.1.1 On farm sorting and grading

At the farm, the vegetables should be checked for quality and this often takes into consideration: the maturity level of the vegetables, the head size and the integrity of the heads. One should equally check for rotting as well as the rate of infestation of the red cabbages. The vegetables that do not meet the standards should be eliminated

4.1.2 Trimming

At the farm level trimming is done to remove excessive leaves and just leaves that can protect the inner curd. About four leaves are sufficient. One should equally check for any discoloration of the heads. The discoloration can be removed.

4.1.3 Sorting and grading

After trimming of the red cabbage, there is need for immediate sorting and grading of the red cabbage. Sorting and grading is done into three broad categories- I.e. grade 1, grade 2 and grade 3. The varied grades fetch different prices at the market

4.1.4 Packaging

Packaging of the harvested red cabbage is one key step in minimizing post-harvest losses. Often, much of the produce is lost during post-harvest handling. Depending on how one packages their produce, much of the produce can be lost to spoilage or quite a little can be lost. The type of packaging material and how packaging is done greatly influences the packaging process and the quality of the packaged red cabbage.

4.2 Drying as a preservation method for red cabbages

The red cabbages once harvested should be subjected to cleaning, grading and size reduction. The size reduced cabbages can then be subjected to various preservation methods. One of the preservation methods involves the removal of water in the cabbages through drying or dehydration of the vegetables. The sliced red cabbages can be sun dried, oven dried or solar dried. The processes of water removal reduces water activity which further reduces spoilage due to microorganisms as well as enzymatic reactions.

 

4.3 Freezing as a preservation method for red cabbages

Freezing is a low temperature treatment of vegetables to reduce the rate of post-harvest spoilage. Freezing is normally done at the temperatures of 4 degrees Celsius. The temperatures are low enough to reduce microbial activity, water activity as well as enzymatic reactions. However, the frozen waters/ice leads to damages in the texture of the red cabbages

4.4 Sauerkraut technology of red cabbages

Sauerkraut is a process of pickling which introduces fermentation of lactic acid bacteria. The red cabbages is finely shredded, layered with salts and left to ferment. Fully fermented sauerkraut can keep for several months if kept in an airtight container at temperatures of 15 degrees or below. Fermentation by lactic bacilli is introduced naturally.  

 

 

 

5. Value Adding Technologies      

5.1 Introduction   

Value addition of red cabbages is quite key as this are season vegetables whose production and supply cannot be maintained for the whole year. It therefore becomes necessary to do value addition of the vegetables to make them available for longer. The value added vegetables are mostly demanded by the defence forces but currently consumers are quite cautious of what they consume especially with the drastic change in lifestyle, consumers need ready to cook foods or fast to prepare.

5.2 Fermented red cabbages

The fermented cabbages are prepared as discussed in 4.4 above. The fermented red vegetables can be stored for a longer period of time.

5.3 Dehydrated red cabbages

The process of dehydration entails the removal of water in the red vegetables to aid in reducing water activity, microbial spoilage as well as reduced enzymatic reactions. The process of dehydration of red cabbages can be done via solar drying, oven drying and sun drying, it primarily entails the removal of water. Some salts can be added to fasten the process of water loss.

 

Figure 5: Dried red cabbages.

Source: (Google Images, 2020)

 

 

5.4 Some of the value added red cabbage products

There are a wide range of products that can made from red cabbages which include but not limited to: fermented red cabbages, dehydrated/dried red cabbages, red cabbage salads.

 

 

Figure 6: Red cabbage value added sauce

Source:  (connect.naturalproducts.expo.com, 2020)

 

 

6. Introduction to Product Quality Assurance

6.1 Introduction

The production of horticultural products is guided by a number of policies, law and regulations.  There are general rules that govern application of fertilizers and for the organic products the regulations prohibit the use of chemical fertilizers. In order to limit bioterrorism and unfair trade both at the national level and at the international level, there are well elaborate standards that govern the production and eventually trade of the red cabbages and agriculture in general. For efficient and effective trade, both at the national level and international level, food standards serve as one of the guiding documents on what should be sold. The standards are often developed by the parties concerned in the framework of a standard body. 

Figure 7: Rwanda standard board symbol

Source: (Mucuruzi.com, 2020)

 

The standards are often voluntary and based on a consensus by the interested parties. However, ones a standard is set then it becomes mandatory for the parties to ensure their products meet the set standards. Standardization consists of the process of formulating, issuing and implementation of standards. The standards protect the consumers and equally ensures there is a well-defined requirement that the producers and trader have to meet. Rwanda single mark of quality (Figure 8) is used to illustrate inspected goods (Rwanda Standard Board, 2020).

 

Figure 8: Rwanda single mark of Quality

Source: (RSB.Gov.rw, 2020)

6.2 Principle aspects of Standardization

Standards play an important role in facilitation trade. The standards which are voluntary can be legally binding and be used as a basis of a contract between the producers and the consumers. The standards must specify each requirements clearly and the requirements be easily measured objectively. For agriculture and the food Industry the most important aspects of Standardization are:

1. Terminology- the standard should be written in a language understood by all parties. The communication should be done with minimal communication barrier to the interested parties. (Business Topia, 2020)

Figure 9: Standards should be written in a common language, understood by all parties

Source: (Business Topia, 2020)

 

1. Methods of sampling analysis- the sampling method should be adequate, ascertain quality, quality assurance, quality control and management with regards to effecting variations.
2. Product specification and grading- food standards should have a specification of each element or content of the food. The limits should be well established and categorically specified.
3. And requirements for handling, transport and Storage- Food Standard should specify the packaging materials for a particular food product. The handling, transport and storage conditions as well as the longer a product should stay before spoilage (Tata Motors, 2020).

Figure 10: Well-arranged vegetable carrier van

Source: (Tata Motors, 2020)

 

6.3 Food safety and Standards applied

Food safety is refers to all the processes that food is taken to ensure the food would not cause harm to the final consumer if handled and prepared in the right way. Food safety therefore plays a major role along the farm to fork value chain. There are various types of food safety standards which includes: numerical standards (giving value limits of the ingredients or level permissible for each constituent of the food); Processes standards (this are guidelines on how the food should be handled along the value chain; process standards that largely target the management of systems.

Food safety standards applied along the red cabbage value chain include but not limited to:

 

• HACCP-  this is often a hand-on process that mostly is undertaken by the food handlers to aid in monitoring of each and every stage / process that the food is subjected to
• Good manufacturing practices- Good manufacturing practices equally guide the producers on the pre-requisite requirements and the expectation of the manufacturing company to ensure produced food are of high quality.
• ISO standards- are international standards that are used to accredit both agricultural producers and other institutions. There well defined ISO series for each set of organization types.

6.4 Basic Characteristics of a Standard

The general principle concerning the content of a standard should include:

 

6.4.1 Test method for each requirement

A good standard should clearly specify how each requirement is to be tested, for instance, if the moisture content of a food product is to be less than 14 %, like for most cereals, then a good standard should specify, the method of determination of moisture content, often AOAC method

6.4.2 Avoidance of repetition

A standard should be singular and non-competitive. The standard should be clearly stated and any concerns of ambiguity or repetitiveness avoided. The standard should have one way to interpret. Repetition often leeds to renduncy in the message shared. One needs to communicate in a precise and coincise manner (Swoosh English, 2020)

 

Figure 11: Avoidance of repetition

Source: (SwooshEnglish, 2020)

 

6.4.3 Alternative test methods

A good standard should give more than one option to determine each requirement element. For instance, a good standard can give more than one option for weight determination of a product. This can enable the parties involved to be flexible and use cost effective and readily available items to determine each requirement.

 

6.4.4 Values to be declared by the manufacturer

A good standard should highlight the requirements that must be declared by the producers or manufacturer. This shall aid in verification process of the product. One shall then check for the requirements levels as per the standard and equally check for conformity as declared by the manufacturer.

 

6.4.5 Implementation of Basic concepts of a standard

A good standard should clearly state its implementation process and the requirements. This should be clearly stated in a language that all the players understand as well as have a one way interpretation. Emphasize should be created to avoid the use of indefinite adverbs and or adjective. There is need for precision.

 

6.4.6 Avoidance of duplication

Ambiguity while drafting a standard is not tolerated. Duplication should be avoided while drafting a standard. Standards should be written precisely written.

6.4.7 Reference to Standards

There are international standards developed by bodies such as CODEX as well as Rwanda Standards board. While drafting the standards, clear reference should be made i.e. what informs the standards.

6.5 Importance of Standards

1. Standards are written to achieve safety & reliability
2. To reduce costs and increase flexibility.
3. The standards promote both National and international trade (Facilitate Trade)
4. Standards can form the basis for mutual understanding between two parties
5. Standard can be used as a tool to facilitate communication, measurement, commerce and manufacturing

 

 

7. Product Traceability

7.1 Introduction

An elaborate and efficient product recall and traceability system is needed to ensure strict adherence to international food standards and National food standards. The growth and trade of vegetables needs a proper product traceability.  The ability of a business or a farm to track movements of various food products (raw materials, food compounds and finished products) throughout the supply chain (farm to fork) is quite necessary as it shall ensure customers are served efficiently.  A good traceability program should capitalize on the use of internet of things as well as the use of bar codes to aid in product development (Dingley, 2020).A good product systems provides the following benefits:

 

Figure 12: Product traceability, watching the products

Source: (Dingly, 2016)

 

7.1.1 Food security

With the COVID-19 lockdown and the looming unpredictability of any further occurrence of a global pandemic, regions are encouraged to produce their own food. The lockdown period near resulted to more national and region trades with most countries in Africa, Thus the available food standards become of essence to ensure whatever is sold locally or globally are within the regulations (Bethan, 2020). To avoid food contamination without quick trace and product recall, an elaborate product traceability is encouraged.  Food traceability ensures one is able to track raw materials from the supplier to the final product. Traceability thus ensures food production strictly adheres to HACCP procedures as guided for a particular product. With the knowledge of all the ingredients used to make a particular product and the sources of the raw materials, traceability ensures food safety.  Consumers are quite concerned about the food they eat and the sources of the food. Traceability ensures the producer can ascertain which particular consumer partook the food and thus create an easy product recall process.

7.1.2 Real time location of food products

Traceability further entails knowing exactly where a particular lot or batch is and the ingredients used. The ability to trace the products at every stage of the value chain ensures efficient recall program. It is further advantageous to both the company and the consumers. Although at National level not so much product tracing is done in vegetable value chains, the export market demands for an efficient and elaborate product tracing system.

7.1.3 Ease of correction action

The knowledge of the exact location for a particular lot, ensures an efficient recall program or an efficient correction action should any quality issue arise

7.1.4 Compliance with regulation

Reliable and verifiable complete traceability management software is vital as it ensures the product becomes compliant with new regulatory requirements as well as the standard requirements by International food safety organization.

7.2 Components of a traceability system

There are three basic components of a traceability system:

1. A mechanism for identifying Traceability Resource units- involves making a choice of the identifier code types and structures.
2. A mechanism for documenting transformation- the food supply chain which entails the movement of material from the farm to the table has series of transformations (change of product form one phase to the next value added product) There is therefore the need to document this transformations, Thus for a good traceability system, there a=has to be a reliable mechanism for documenting the transformations.
3. A mechanism for recording the TRU Attributes- Having the right Tru Identify, the next component of a traceability system is to establish a sufficient recorder for the splits of the transformations

 

7.3 Challenges in food traceability

To effectively have a traceability program, especially for the small enterprises, there are a lot of challenges that one has to deal with. The cost of implantation is quite high as well as having a well-established software to run efficiently is quite technical. Thus in the development of a working traceability program, the company or individual has to overcome the following challenges:

1. High Maintenance cost- The cost of installation and maintenance is quite high
2. Difficult and Time consuming data analysis- one needs to source for the right set of expertise to assist in data analysis. This incurs some good costs
3. Increased consumer awareness. Consumers are demanding to know what exactly they are consuming and what is the source of the raw materials, are there chemical residues, is the production near a company or are there traces of heavy metals? With the increased awareness from the consumers and the demand to know whether vegetables are organic or non-organic and or if the raw materials for a product are ethically sourced
4. Strict legal regulation- The laws are quite clear on the need to adhere to the international and National standards. Tracing the item shall ensure product is monitored all through the value chain to be able to detect all the possible sources of contamination.

 

7.4 Effective food traceability

Criteria for an effective food traceability system includes:

1. Proper documentation – a good traceability should contain all the necessary information that includes but limited to: contact information of all the parties involved along the supply chain.  List of food products and their provider, list of product descriptions, lot identification for ease of tracking.  The raw material and their respective codes, dates and characteristics should be well captured. The production or manufacturing conditions, Storage conditions. Packaging materials and carrier and distribution should be well stated.
2. Efficient inventory Tracking and management- A reliable software should be used to track the raw materials up to the final product
3. Response preparedness- A good traceability schedule creates an environment for timely response in the event of any food contamination.

 

 

8. Equipment / processor Maintenance and Operation

8.1 Introduction

Machines or equipment need to be periodically maintained to ensure longer machine service years as well as increased efficiency and reduced machine downtime (Ezoffice inventory, 2020).  Preventive maintenance refers to regularly performed on a piece of equipment to lessen the likelihood of it failing. The maintenance is formed on a working equipment to minimize the likelihood of failure.   

Figure 13: Equipment maintenance icon

Source: (ezoffice Inventory.com, 2020)

 

Preventive maintenance serves to benefit through lowering maintenance costs, reducing equipment downtime, improving asset lifespan & efficiency and work place safety.

 

There are seven types of preventive maintenance:

8.1.1 Time Based Maintenance

Entails periodical replacement of parts. The frequency of maintenance is often as prescribed by the manufacturer and or past performances.

8.1.2 Predictive maintenance

Is more of a forecasted maintenance - the procedure entails pinpointing when a piece of equipment is likely to fail and addressing it before it happens. Aids in minimizing downtime. The model further helps one to plan maintenance tasks based on knowledge about overall equipment health and expected performance. This expertise is gained through gathering and analysis of data

8.1.3 Corrective Maintenance

While having the periodical preventative maintenance schedules and a problem is identified, the problem shall be corrected immediately without getting a work a new work order for it. Thus is either on onsite corrective action.

8.1.4 Prescriptive maintenance

This method of maintenance is near similar to predictive maintenance as they give final similar outcomes of forecasting. However, it uses advanced analysis, machine learning and artificial intelligence to generate to generate insights to predict about maintenance and when to do it

8.1.5 Risk based monitoring

Done on equipment to decrease mechanical failures by evaluating the level of risks associated with the equipment then prioritizing the maintenance activity,

8.1.6 Condition Based maintenance

Involves monitoring an identified condition of a piece of operating equipment or machinery to determine what type of maintenance needs to be done and when to do it. Key elements to consider while monitoring the condition are: visual, wear debris or particles, temperature and sound.

8.1.7 Failure finding maintenance

Is often done to randomly check if part of or an equipment is still working. It can be termed as check-up maintenance. This method of check-up applies hidden failures that can be uncovered through check up

8.2 Benefits of Preventive Maintenance

1. Reduces business or farm operations downtime and closures due to unexpected equipment failures.
2. Increases equipment life expectancy.
3. Ensures employees work only during schedule time (eliminates overtime payments).
4. Significantly reduces safety risks for employees and customers.
5. Less energy consumption and thus reduces bills.

8.3 Constraints of Preventive maintenance

1. Budget constraints and considerations – It may require a significant portion of the financial budget.
2. Time-consuming scheduling and inspections.
3. Staff time and resources are overcommitted to the exercise.
4. Overkill (frequent and unnecessary) preventive maintenance may occur.
5. It requires a considerable amount of planning and commitment.

           

9. Conclusion

Value addition of red cabbages shall greatly reduce the post-harvest losses experienced currently in Rwanda.  The training of farmers in red cabbage full value chain shall aid in achieving the Government of Rwanda’s commitment to increase horticultural productivity. To increase the productivity of red cabbages the following should be considered:

1. Minimization of post-harvest loses by familiarizing farmers with value addition technologies and skills to increase the economic value of the crop.
2. Training farmers on value addition of red cabbages to minimize post-harvest losses
3. Intensifying  farmer training sessions to aid in familiarizing farmers with the available standards that govern production and trade in red cabbage value chain
4. The government of Rwanda to allocate financial assistance to aid in promoting red cabbage value chain

 

 

10. References

AffirmX. (2020, November 30). Battling the Language Barrier. Retrieved from Affirmx.com: https://www.affirmx.com/2016/03/21/battling-language-barrier/

Bethan, G. (2020, June 12). FSAI cracks down on illegal food operations. Retrieved from New Food Magazine: https://www.newfoodmagazine.com/news/112017/food-safety/

Business Topia. (2020, December 1). Language barrier to communication. Retrieved from Business Topia: https://www.businesstopia.net/communication/language-barriers

Cartercenter. (2020, November 30). The Carter Center. Retrieved from Trachoma Health Education Materials Library: Flip Charts: https://www.cartercenter.org/health/trachoma_education/flipcharts.html

Dingley, M. (2020, December 1). Product traceability: what your business needs to know. Retrieved from Blog.matthews: https://blog.matthews.com.au/product-traceability-what-your-business-needs-to-know/

Ezoffice inventory. (2020, December 1). Equipment Maintenance Best Practices – Basics, Objectives and Functions. Retrieved from ezofficeinventory: https://blog.ezofficeinventory.com/equipment-maintenance-best-practices/

Rwanda Standard Board. (2020, December 1). RSB introduces the use of a Single Quality Mark for Certified Systems. Retrieved from Rwanda Standard Board: https://www.rsb.gov.rw/index.php?id=34&tx_news_pi1%5Bnews%5D=517&tx_news_pi1%5Bcontroller%5D=News&tx_news_pi1%5Baction%5D=detail&cHash=aa164ee023ffd81ef19b4fd8f583ef74

Swoosh English. (2020, December 2020). Avoid Repetition. Retrieved from swooshenglish: https://www.swooshenglish.com/substitution-avoiding-repetition/

Tata Motors. (2020, November 30). Fruit and Vegetable Van gallery. Retrieved from Tatamotors: https://www.tatamotors.co.tz/product/applications/distribution/fruit-and-vegetable-van/