Dietitian, Dr. Susanna Comby has cautioned local food vendors to desist from the use of food coloring substances with the aim of presenting the meal to be more attractive as well as review some cooking methods to prioritize the health of customers.
In an exclusive interview on the Eat Ghana Edition of Campus Exclusive, she explained that local food vendors should consider and highly prioritize the health of customers by cooking various local dishes without foreign substances that may be intended for the coloration and desirable taste of the food as a way of improving food aesthetics.
“It’s important to recognize that selling isn’t solely about profit; it’s also about fostering community. Additionally, market vendors should prioritize the health of their customers by avoiding the artificial coloring of food items, such as groundnut paste. for instance, some market women mix groundnut paste with ‘Kokonte’ powder aiming to enhance the color and also increase the quantity to make more profits.”
On food preservation, she advised local food vendors to revisit some traditional food preservation methods such as steaming and roasting to ensure the production of quality food.
“While customers may not always dictate what products vendors offer, as we aspire for our students to become the great leaders of tomorrow, it’s essential to reconsider certain cooking and preservation methods. I urge vendors to embrace traditional food preservation techniques such as steaming and roasting.”
In Ghana, the Food and Drugs Authority (FDA) clearly states on its official website that,
“The FDA’s regulations require evidence that a color additive is safe at its intended level of use before it may be added to foods. When the FDA approves the use of a color additive in foods, our regulations specify:
- The types of foods in which it can be used
- Any maximum amounts allowed to be used, and how the color additive is to be declared on the food label
The FDA’s permitted food colors are classified as subject to certification or exempt from certification, both of which must meet the same safety standard prior to their approval for use in foods.
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Story by: Esther Esenam Ofori | univers.ug.edu.gh
