As part of the project "Acceleration of efficiency and sustainability in the field of hazelnut cultivation", implemented by FAO together with the Ministry of Agriculture of the Republic of Azerbaijan, with the participation of domestic and international experts, an event was held to discuss the methods of harvesting, post-harvest storage, processing and the production and supply chain, exposure to aflatoxin, influences on health and trade, as well as control methods.
The event was attended by the staff of the Research Institute of Fruit and Tea Plantation, the head of the Laboratory of Microbiological Biotechnology of the Institute of Microbiology, Doctor of Biological Sciences, Professor Konul Bakhshalieva and Aitaj Askerova.
Over the course of 2 days, foreign experts conducted trainings on laboratory analysis of aflatoxin (Aspergillus flavus, Aspergillus parasiticus) at the Azerbaijan Institute of Food Safety within the framework of the specified project. During the training, the method of determining aflatoxin in hazelnut samples was demonstrated in practice.
The purpose of the training was to study an effective method of measuring aflatoxin, which has a very strong toxic effect, in hazelnut products.
