USA AND AFRICA- CAN THEY BE PARTNERS IN DEVELOPMENT?

On this planet both rich and the poor co-exist though the quality of life may vary widely because of the so called purchasing power of the people. Africa is considered the poor cousin of rich continents like Americas, Europe and Australia, probably because of centuries of colonial rule exploiting their resources mercilessly. Whether it is England or France, Italy or other colonial countries of the West, no thoughts seem to have crossed their mind to help their erstwhile colonies to improve the lots of those who were enslaved by them. Credit goes to the US for considering Africa as a continent that deserves sizable assistance to develop them through kind and cash and to day this country stands in the forefront in providing bulk of assistance to some of the poorest countries in the world. Recently this country is reported to have launched new development programs for improving the cereal production situation as well as evolving national policies for food security for millions of citizens in the continent. Having said this the million dollar question that begs for an answer is whether there can be an equal partnership between an aid giver and an aid recipient? For all the glib talk that goes in the name of equal partnership, there is still an element of  over lording when it comes to deciding how to go about to achieve an objective. Here is the gist of the report emanating from the US that claims setting up two "innovation labs" whatever that means.             

U.S. Agency for International Development (USAID) Administrator Rajiv Shah launched two new innovation labs to improve climate resilience in some of Africa's main cereal crops and increase private sector investment that can help smallholder farmers. Shah announced the new partnerships at the U.S. release of the Feed the Future 2013 Progress Report, USAID said in a news release the same day. "Today, as we celebrate Feed the Future's success over the last year, I am pleased to launch two new Feed the Future innovation labs with U.S. universities and their partners," Shah said. The new labs are the Feed the Future Innovation Lab for Collaborative Research on Sorghum & Millet and the Feed the Future Innovation Lab for Food Security Policy. Drawing on the expertise of top universities around the United States, they represent a new model of development that uses science and technology to address challenges in agriculture and food security, USAID said. "The Feed the Future on Sorghum & Millet Innovation Lab reflects President Obama's and Feed the Future's strong focus on using science and technology to help smallholders meet the challenge of increasing cereal production even as climate change alters environmental conditions and reduces agricultural productivity," Shah said. "The Food Security Policy Innovation Lab builds directly on President Obama's leadership in launching the New Alliance for Food Security and Nutrition last year," he added. "It will help many more countries worldwide achieve major policy reforms, attract significant private sector investments and increase economic opportunities for smallholder farmers, other rural people and urban consumers."

Considering that most countries consume cereal like Sorghum and Maize any improvements in productivity, especially at the level of small farmers with tiny land holdings can be expected to improve the health standards of the local population to some extent. But how this can be achieved is an issue fraught with some serious implications. Americans are known to be the most vociferous champions of GMO foods with 80% of the daily diet in that country derived from GMO foods. As GM technology is still clouded under a controversy regarding the safety of foods produced through application of this unnatural process, the US must resist the temptation to unleash its GMO monopolistic seed companies on the unsuspecting African countries. Already there are reports about some US politicians propounding GMO technology as the ultimate solution to over come the hunger pangs of millions of people suffering from poverty, under nourishment, infectious diseases, infant mortality and short life span. Those countries receiving aid from the US must be aware of this possibility.    

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE "NOROVIRUS" SCARE-PREVENTION IS BETTER THAN CURE

Summer is often the real season for infectious diseases as the bugs can thrive under optimal weather conditions available during the period. With the pathogens multiplying at a frenetic pace, they spread rapidly among the population through air, water, food and direct contact with contaminated surfaces. Added to this water scarcity gets acute during summer and hand washing becomes the first casualty. This is true for Bacteria, Virus and other disease causing vectors. Interestingly in a country like the US where winter conditions are still prevalent, a warning has been issued regarding the danger posed by Norvirus, earlier known as Norfolk Agent, and one can imagine the potency of this virus to cause havoc even under hostile conditions. Here is a take on this development.  

"There are some important reasons that lead to so many people becoming ill from Norovirus," said Martin Bucknavage, extension food safety specialist. "One is the virus's low infectious dose. It is estimated that it may take only 10 viral particles to make someone ill. Then, there is the ability of the virus to survive on dry surfaces for two weeks or more and in water for months." The virus, which often moves quickly through a school or cruise ship, can be spread in contaminated food or water, from contaminated surfaces, directly from a sick person or from the intake of aerosolized droplets of vomit. And the main symptom of a Norovirus infection is another factor in its spread -- acute-onset vomiting. "This prevents people from becoming sick in a secure location," Bucknavage said. "Rather, rapid onset can occur at a dinner table, in a meeting or on the bus. People usually become ill within 24 hours of exposure, although longer incubation periods do occur." And once someone gets sick, they can experience symptoms for 24 to 72 hours and can remain contagious for up to three days. Bucknavage says the key to preventing infection is frequent and correct hand washing -- scrubbing hands with soap and warm water. In addition, it's important for people to stay home when ill, especially when they may have been exposed to someone who has had the illness". 

Though the danger is confined to the population of the US where instances of food poisoning have been reported, its advent under tropical conditions cannot be ruled out. If Norovirus is so common in the atmosphere there could be the possibility that most of the population in these regions have already developed immunity long ago and only those with weak immunity might be exposed to the risk. But the immunity developed due to single exposure is considered temporary raising some concerns. An encouraging factor is that most foods consumed in tropical countries are invariably over-cooked causing destruction of all pathogens.Similarly chlorinated water is supposed to be free from this virus. Considering that Norovirus accounts for more than 90% of non-bacterial GI infection, it is better constant vigil is kept on incidences of infections caused by this RNA based virus.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com