Food safety and quality standards are important issues in cashew processing not just in Ghana but across Africa and the world.

Strict adherence to food safety and quality standards are major requirements for gaining access to the international cashew kernel market, especially into the United States and Europe the two major kernel export destinations.

Beyond the regular food safety and quality standards, kernels must meet other sustainability assurance regulations including traceability and transparency, labour and human right regulations, among others.

The African Cashew Alliance (ACA), as part of its commitment to creating a competitive African cashew industry, has been working to promote local processing by providing the technical training and support needed to encourage local cashew processing, and to competitively place locally processed kernels in the international cashew market.

The ACA Quality and Sustainability Seal was therefore introduced in 2012 by the ACA in collaboration with international cashew buyers, as an industry- accepted mark that confirms compliance to internationally recognized quality, food safety, social and labor standards.

Developed with inputs from industry experts and international food safety experts and approval of food safety giants like Kraft Foods and Intersnack, the ACA Seal has since its inception served as a good certification leverage for African processors, granting them access to the international market.

More than 10 African processors in Cote D'Ivoire and Ghana are currently on the ACA Seal.

On Wednesday, March 27, 2024, the ACA with funding support from the Alliance for Products Quality in Africa (GIZ/AfPQ) held a technical training on food safety and quality standards and the ACA Seal procedures for cashew processors in Ghana.

The training in Sunyani aimed at promoting adherence to food safety and quality standards in cashew processing and to reinforce the ACA Seal procedures. It covered important topics such as quality assurance procedures in the cashew industry, social responsibility in cashew processing, tools and processor engagements.

Participants were also taken through how the ACA Seal works and its procedures, quality and pre-shipment control and best practices in the cashew industry.

A total of 15 people, mainly Chief Executive Officers (CEOs), Quality Assurance Officers and other officials of the various cashew processing factories in Ghana participated in the training, facilitated by a cashew technical advisory and food safety expert and consultant, Mr. Werme Mohamadou, from Burkina Faso.

According to Mr. Mahamadou, the training was organised to enhance compliance to quality, food safety, social and labor standards among cashew processors in Ghana. He outlined that the training had three main objectives: “to reinforce the importance of quality, food safety, social and labor standards compliance in cashew processing in Ghana. Second to enhance the local processors’ understanding of the ACA Seal benchmarks, and third to stimulate commitment to compliance to the necessary ACA Seal benchmarks and standards.”

CEO of Gensap Ventures, a small-scale cashew processing company in Sunyani, Mr. George Nkrumah Sarpong, who participated in the training appreciated the efforts of the ACA and its partners at building the capacity of local cashew processors in Ghana, explaining that the training was very reinforcing.
“This training was very refreshing and reinforcing.

The ACA and its partners deserve commendation because they continue to support us with the technical knowledge that we need. Food safety is very important in our business; hence we welcome and appreciate trainings like this that reminds us of what we must do and inform us of new regulations, requirements and standards.

Ultimately, we want to break into the international market, and understanding these standards are very important,” he said.

“We need more of such trainings, especially those that are more practical and help us to learn from each other and from what other processors are doing in different countries,” he added.

A Quality Control Officer at the Kabile Farmers Cooperative Processing Factory, Madam Patricia Afia Seli, believed the training was an opportunity for her to build her capacity in food safety, opening her up to many more important measures that can be put in place to ensure compliance.

“As Quality Assurance Officer of my factory, I find this training very necessary and the topics very relevant to my work and organization. The training has enhanced my awareness of several food safety issues and broadened my knowledge of quality standards. I believe these are the kind of trainings we need to propel us to the next level, which is breaking into the international market,” she said.    

Managing Director of the ACA, Mr. Ernest Mintah, reaffirmed the alliance’s commitment to supporting local cashew processors in Africa to become competitive in the international market.

He said the ACA will continue to sustain its efforts towards this vision by building the capacity of local processors and providing them with the needed technical support.

“We have been providing technical support to local processors, especially on food safety and the ACA Seal Procedures, thanks to the support of our funding partners, the Alliance for Products Quality in Africa (GIZ/AfPQ). We appreciate their support over the years. We will continue to support processors as we work together towards our vision of creating a competitive African cashew industry through value addition,” he said.