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{
    "id": 1488311,
    "url": "https://info.mzalendo.com/api/v0.1/hansard/entries/1488311/?format=api",
    "text_counter": 408,
    "type": "speech",
    "speaker_name": "Rangwe, ODM",
    "speaker_title": "Hon. (Dr) Lilian Gogo",
    "speaker": null,
    "content": "in the discipline of food science and related fields. However, they are not absorbed to be used. Their knowledge is not used and utilized at the correct place. The very concept of food safety should rise from farm to fork. We do not often use the fork. Therefore, it is from farm to hand and to the mouth, that we should have safety of our food taken care of at the farm level. This includes: The type of pesticides that we use in stimulating those foods to get into maturity. The type of agricultural systems that we use, the mode of transportation and labelling of the contents of the food, especially for those who have some types of allergies for certain food products. Food science and the area of food safety is a very technical area. As I speak, there are thousands of trained food scientists. They have done the chemistry, mathematics, engineering and literature of food. They have done everything to do with farming and farming systems. They have looked at post-harvest technology and the processing of food. How we would use excessive food in the time of glut to make fermented food products. They have done shelf-life testing of food though we still talk of unsafe foods in our systems. I urge both the national and county governments to ensure that on matters concerning food safety, since agriculture is devolved, they engage food scientists. There are many of them that can help. We have trained agriculture extension services experts. I know that their numbers are in thousands, but they are jobless. At a time when the young people are getting interested in doing agriculture, they need to be assisted so that the kind of agriculture they practice provide us with safe food. We should be able to trace where the food has come from. We can know the kind of farming system that has been used to get the food and the cleanliness of the market. I want to thank the Governor of Homa Bay County for building a fish market. Fish is a staple food in Homa Bay. They have built a nice fish market. This ensures that from the point of inception, that is, from the lake, it is traceable on how it is done, processed, fried, up to the point it ends up on the plate of the consumer. There are changes, but we need a middle ground. We need to discuss it amicably so that the recommendations of the Senate are looked into but, at the same time, we objectively dispense of this Bill into law."
}