Presentation of Paper to the Jamaican Society for Agricultural Sciences (JSAS) For the 19th Annual Conference on Wednesday October 14, 2009 At the Mona Visitors’ Lodge, University of the West Indies, Kingston   Status of perishable and durable samples tested at the Pesticide Residue and Mycotoxin Unit of the Food Storage and Prevention of Infestation Division from March 2008 – August 2009 Tamara Moore, Dwayne Thompson, Tenoreo Beharrie Abstract The pesticide residue and mycotoxin unit has been in existence for almost twenty years. The main thrust of the unit is pesticide residue and mycotoxin determinations. For the period March 2008 to August 2009, 318 samples were analysed for pesticide residues and 63 samples for aflatoxin analysis. Of those analysed eight or 2.5 % were positive for pesticide residues and all samples were compliant for aflatoxin levels. Methods from AOAC International were used in the analysis for pesticide residues and the Romer method for aflatoxin determination. Download full paper (pdf)

SWEET POTATO STORAGE RESEARCH PROJECT TITLE. The development of post harvest practices and the identification of value added potential of popular local and export sweet potato varieties.   1.IMPLEMENTING INSTITUTIONS: The Postharvest Technology Unit, Food Storage and Prevention of Infestation Division (FSPID) Caribbean Agricultural Research and Development Institute (CARDI) Scientific Research Council (SRC)   2. BACKGROUND Sweet potato is now considered a wonder food due to its remarkable properties and the health benefits that can be derived as a result of its consumption. Over the years both fresh and processed markets for sweet potato have been growing locally and internationally. Hence Jamaica and the entire Caribbean region should take the opportunity to capitalise these markets.   The inability of local farmers to consistently produce high quality sweet potatoes has been a challenge for securing fresh and value added markets locally and internationally. A major obstacle to achieving this goal has been yield losses due to poor post harvest handling and storage. Manual harvesting and poor storage practices typical of the region, results in mechanical injury to marketable tubers and subsequent entry of microorganisms resulting in internal break down and loss of saleable tubers. Read rest of paper

MINIMALLY PROCESSED FOODS   Minimally Processed (MP)/ Fresh Cuts (FC) /Lightly Processed (LP) foods are prepared by a single or any number of the appropriate unit operations such as peeling, slicing, shredding, juicing, coring, chopping that do not affect the ‘fresh-like quality’ of the fruit or vegetable[2]. It differs from traditional processing as the tissues remain viable or fresh during handling and the tissue’s behaviour is typical of that observed in plant tissues that have been wounded or exposed to stress conditions.[1] Read the rest of paper