The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

@inproceedings{Gaeta2014TheCM,
  title={The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa},
  author={Davide Nicola Vincenzo Gaeta and Folarin Anthony Oguntoyinbo and Giancarlo Moschetti and M. Rabito Crescimanno and Luca Settanni},
  year={2014}
}
Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms… CONTINUE READING

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