SAFETY OF FRESH VEGETABLES IN MARKET VALUE CHAIN: A CASE STUDY IN THREE VEGETABLE PACKING COMPANIES AND THREE URBAN VEGETABLE GROWERS VALUE CHAIN IN GREATER ACCRA REGION

Abstract

The objectives of the study were to map out, to document the value chains of vegetable production and marketing in the Greater Accra Region, and to determine the microbiological quality of selected non-traditional vegetables, carrot, cabbage, lettuce, and cucumber, along different value chains in the Greater Accra Region, and also to determine pesticide residue levels in the selected vegetables along the different value chains. A survey was conducted to seek views from key actors along the value chains on the treatment and handling of the selected vegetables that show Urban Vegetable Growers used streams, dugouts, water from gutters, and drains. In contrast, Pack House companies use treated water or connected irrigation pumps. It was also revealed that Urban Growers used organic fertilizer more than the Pack Companies’ Farms that used inorganic fertilizer. The vegetables were sampled along their respective value chains to test for the presence of aerobic mesophiles, Escherichia coli, coliforms, yeast and molds, Staphylococcus aureus, Salmonella, Clostridium perfringens, and Listeria monocytogenes. Generally, the study revealed that samples from Vegetable Packed Companies' value chains had a lower microbial population than vegetables from Urban Vegetable Growers. Seven pesticide residues were found in vegetables from Urban Growers while four were found in vegetables from the Packed Companies in trace amounts. The concentrations found in the vegetables for both value chains were within the acceptable limits for consumption. Therefore, Urban Vegetable Growers should be educated on agricultural practices and awareness should be created about the risk of consuming vegetables that are not contaminated.