Thesis Abstract

Abstract
Food irrationality in Nigeria is a critical issue that has significant implications for the health and well-being of the population. Despite the country's rich agricultural resources and potential for food production, there are various challenges that hinder the rational distribution and utilization of food resources. This research project aims to examine the prospects and problems associated with food irrationality in Nigeria. One of the key prospects of addressing food irrationality in Nigeria is the potential for increased food security and improved nutrition outcomes. By promoting rational food distribution and utilization practices, the country can ensure that all segments of the population have access to an adequate and diverse diet. This, in turn, can lead to improved health outcomes, reduced malnutrition rates, and overall better quality of life for Nigerians. However, there are several significant problems that need to be addressed to achieve these prospects. One of the primary challenges is the lack of effective food distribution systems in the country. Despite being a major producer of food crops, Nigeria still faces issues with food scarcity and food insecurity in many parts of the country. This is often due to inefficient distribution networks, inadequate storage facilities, and poor transportation infrastructure. Another critical problem related to food irrationality in Nigeria is food waste. A significant amount of food produced in the country goes to waste due to poor post-harvest handling practices, inadequate storage facilities, and lack of preservation technologies. This not only represents a loss of valuable resources but also contributes to food scarcity and insecurity in the country. Additionally, the issue of food affordability and accessibility is a crucial problem that needs to be addressed. Many Nigerians struggle to afford an adequate diet due to high food prices, low incomes, and economic challenges. This can lead to malnutrition, food insecurity, and other health issues, particularly among vulnerable populations such as children and the elderly. In conclusion, addressing food irrationality in Nigeria is essential for improving food security, nutrition outcomes, and overall quality of life for the population. By identifying and tackling the key problems associated with food irrationality, the country can work towards a more sustainable and equitable food system that benefits all Nigerians.

Thesis Overview

INTRODUCTION

1.0     WHAT IS IRRADIATION

Just a mention of the world irradiation, sparks strong objection, usually based on misunderstanding of the process involved and its effects on foods.  Very simply, irradiation is a process of exposing food, either prepackaged or in bulk, to very high energy, invisible light waves called radiation. The process controls the amount of radiation the food absorbs. F or irradiation is a means of preservation, it is used to extend product shelf life.

The radiation energy used is able to cause changes in molecules such as breaking chemical bonds. At small irradiation, does, properties of the food such as sprouting and ripening can be modified. Higher doses can alter molecules in microorganisms so they can no longer cause spoilage or human illness. (Andres et al 2002).

Food irradiation is a means of food preservation that has been in development since the early part of the twenty century. If applied properly, irradiation can be effective in a way of reducing the incidence of food born disease and treatment of variety of potential problem in our food supply. It is capable of improving the safety and quality of many foods and extending their shelf life.

Irradiation, however, is not a care all process. It is not suitable for every food and it cannot reverse spoilage which has already occur. Foods are treated with lionizing radiation to accomplish many different goals. Food processing technology can improve he safety of food through the reduction of pathogenic bacteria and other microorganisms as well as parasites t hat cause food borne diseases. (Morehouse 1998).

Early in the 1920’s a French scientist discovered that irradiation could be used to preserve food. The technology was not adopted in the United State of America until World War 2. At this time, there was a need to feed mallow of men and women in uniform. The United State Army sponsored a series of experiments with fruits, vegetables, dairy products, fish and meats. In 1963, the United State saw its first approval of food irradiation when Food and Drug Administration approved its use to control insects in wheat and wheat flour.