Aflatoxins are a group of toxins produced by certain fungi known as Aspergillus flavus and Aspergillus parasiticus. They are more predominant in warm and humid regions of the world and can contaminate crops such as groundnuts, maize, millet, rice, cassava and pepper. Aflatoxins can contaminate crops in the field, during harvest or at home during storage.
Long term consumption of aflatoxins is known to lead to certain diseases such as liver cancer. Children are particularly more affected by long term consumption of aflatoxins as it is linked to stunting.
In an effort to support reductions in aflatoxin, SPRING/Ghana has developed a training curriculum (Farmer Field School curriculum) for Agricultural Extension Agents (AEAs). This photo aid was designed by SPRING/Ghana and MoFA to be used as a visual aid to augment the information in the Farmer Field School curriculum. It is intended to support AEAs help farmers practice optimum groundnut handling practices. The aid covers processes from pre-harvest, harvest and post-harvest periods. The objective is to improve yield and quality of groundnuts by minimizing the presence of aflatoxins.
To view the document, please download the full job aid and tool above.