A study in the International Journal of Agriculture Innovation, Technology and Globalisation suggests that farmers know how aflatoxin spreads but only poorly understand the health risks. Smallholder farmers often recognise the conditions that cause aflatoxin contamination in stored crops, the research explains, but they have much less understanding of the health problems it can cause. The work has considered in detail the relationship between farmer awareness, crop practices, and food security.
Aflatoxins are toxic substances produced naturally by certain fungi, particularly Aspergillus species. They can contaminate maize, groundnuts, oilseeds, spices, nuts and animal products. Prolonged exposure to aflatoxin can contribute to serious illness, including liver cancer.
In the study, the team used survey data and a statistical method known as structural equation modelling to examine the relationships between various factors. They found that farmers in Tanzania were most knowledgeable about contamination during storage and were aware that moisture, dirt, and poor air circulation were serious risks of Aspergillus mould formation and so contamination of the food with aflatoxin. Unfortunately, awareness was weaker during crop preparation, planting, and harvesting, where factors such as soil fertility can influence contamination.
The team adds that many farmers knew the economic consequences, including lower yields and prices, but did not realise that contaminated food could cause severe health problems. Some reported feeding contaminated crops to livestock or mixing them with uncontaminated food.
The researchers suggest that there is an urgent need for practical agricultural education alongside better testing.
Waryoba, F.D. (2026) ‘Aflatoxin awareness and food security among smallholder farmers in Tanzania’, Int. J. Agriculture Innovation, Technology and Globalisation, Vol. 5, No. 3, pp.304–330.
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