Project Description

CHAPTER ONE

INTRODUCTION

1.1     BACKGROUND OF THE STUDY

The term food additive is not a new concept. Food additive plays a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of sale wholesome and tasty foods year-round. And they make food possible an array of convenience foods without the inconvenience of daily shopping. Additives have been used throughout history and most of our traditional foods which we regard as ‘’natural’’ also contain additives.

The only difference is that the substance used in their treatment have been used for so long that we have become very familiar with them and no longer think of them as additives.

In the past, processes like salting, smoking and pickling were carried out to preserve food and there were additions of natural flavourings, seasoning and colouring agents to food to make it more tasty and attractive.

Mehas and Rodgers (1994) said today the use of food additives is on the increase. New ones being discovered whiles old ones are also still in use and, “it is almost impossible to go a day without additives”. This is because almost everything we eat contains additives. Contaminating and making food unwholesome is nothing but adulteration of food. This might be the cause of many diseases which cannot be identified or named. Additives also causes many conditions which might not be thought of as a result of adulterated food e.g. diarrhoea which can be fatal, and a number of allergies. Such people think that the use of food additives is a subject the need to be condemned. Cameron et al (1986).

What then is food additive? Why is it so widely used and why do some individuals think that, it use calls for alarm? Cameron et al (1986)

According to shank, Chapman et al (1981), the addition of any chemical which is not part of the food nature, brings to mind the concept of additives. Additives can be said to be any substance natural or synthetic, not commonly regarded or used in or as a food, which is intentionally or accidentally added to or used in or on food at any stage for specific purpose in relation to food. However, there has been much concern about the wide use of food additive by food vendors. The Food and Agricultural Organization (FAO) and the World Health Organization (WHO) emphasized that the use of additives should not be permitted when; Faulty processing and handling techniques are disguised, the consumer is deceived, as a result is a substantial reduction in the nutritive value of a food.

This is a clear ground for disapproving and condemning the use of the food additive to adulterate most Ghanaian food and food additive vendors who only think of the profit they will make and not human health.

 

1.1 PROBLEM OF THE STUDY

 

The use of food additives to adulterate food in order to cheat consumers and make quick money is very common, these days and more common among local food vendors globally. This involves the removal of constituent that would be ordinarily expected to be present and the addition of inferior substances that give some properties that consumers associate with the presence of the missing ingredient. Mehas and Rodger (1994)

Consumers eat these adulterated foods every day. Among the challenges which affect food adulteration in the mind of a consumer(s) are; the additives safes for human consumption, added to this problem is the issue of the quantity being used day in and day out , is it not too much for consumers? What can be done to gain the benefits of food additives and eliminate its abuse among local food sellers at the Chris café restaurant at Koforidua such even with its background principles of profit making and social service maximization

 

 

1.3        OBJECTIVES OF THE STUDY:

The aim of this research seeks to evaluate food adulteration in the use of food additive with particular reference to the Chris Cafe restaurant at Koforidua in the Eastern Region of Ghana and specifically;

• Access the different types of food additives used by Chris Cafe restaurant.
• Outline how these food additives are been used with particular reference to Chris Cafe restaurant.
• State the benefits that sellers acquire about the use of some of these food additives and the opposing challenges they face.

 

1.4        RESEARCH QUESTIONS:

In order to facilitate data collection so as to arrive at the correct conclusion, the following questions will be used to guide this research:

 

• What benefits and challenges does the seller achieve about the use of food additive at Chris Cafe restaurant?
• How do these food additives used by the local food sellers are managed at Chris Cafe restaurant?
• To what extent does the type of food additives used at Chris Cafe restaurant have on their customers?

 

1.5      SIGNIFICANCE OF THE STUDY

The study will in its own way bring to light the benefits and question of whether food adulteration in the use of food additive by food vendors with particular reference to the Chris Cafe at Koforidua in the Eastern Region of Ghana.

• This will serve as a guide to tourism policy makers in making the necessary restructuring effect of food adulteration practices on the health of consumer to food sellers

 

• The study is also is expected to help expose producers, sellers and students in effect, change their attitude towards food adulteration if the need be as reference to future researchers who might want to develop on aspects of this topic.

 

• It will help additive sellers and producers to differentiate between those that are good to use and those that are dangerous to human health. This study will add to the existing literature on the topic.

 

• The study further seeks to inform other consumers in general to the various types of food adulteration practices among producers and sellers so as to make them discriminate against such foods.

 

1.6       SCOPE OF THE STUDY

The study seeks to dissect whether “food adulteration” in the use of food additive in the industry has both positive and negative effects. It is also restricted to the roles that procurement plays in relation to services provided to consumers for the day to day activities of the Hotel.    

 1.7    LIMITATION OF THE STUDY

The following are the problems uncounted on the cause of the study,

1. Limited time to complete the research.
2. Inadequate fund for transportation to collect data.
3. Unwillingness of respondent to provide pertinent information to aid the study.
4. The bureaucratic procedures that the researcher had to follow before being granted the audience to the top management, posed a lot of problems in the administering of questionnaires and subsequent interviews.

 

1.8 ORGANIZATION OF THE STUDY

The study consists of five chapters. The first chapter includes the background of the study which covers areas such as: Statement of the problem, Objectives of the study, Research questions, and Significance of the study, Scope of the study, limitation and organization of the study respectively. Chapter two will comprise of the literature review of the study. Chapter three will entail the methodology to be used in conducting the research. Chapter four will constitute the findings by using simple analysis, graphs and tables whiles Chapter five will talk about the summary, conclusions and recommendations of the study.

 

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