Alfasafe protects your maize from deadly aflatoxin

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Aflasafe is a 100% natural product for controlling poisonous Aspergilus flavus (A flavus) in food crops, including maize. According to Kenya Agricultural and Livestock Organization crops researcher Eliud Njoroge, Aflasafe pushes out aflatoxin-producing types of A flavus. Alfasafe is mainly roasted sterile sorghum (99.7% of the product), coated with four atoxigenic i.e. (non-poison producing) types of A flavus native to Kenya. To avoid confusion with sorghum to eat, Aflasafe is dyed blue using food color.

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Aflatoxin is a toxin produced by a fungus that grows on certain crops, such as maize and groundnuts. Consumption of high levels of aflatoxin can be fatal, and chronic exposure has been linked to liver cancer, suppressed immune response, and child stunting. Maize is a staple food in Kenya and is a major source of aflatoxin exposure in the country.

READ ALSO: Applying Aflasafe ahead of flowerings stops aflatoxin

Maize handling after harvesting is key in determining the quality of the Maize grain and the final products. If mismanaged, it may easily lead to aflatoxin contamination, a poisonous mould content that arises from improperly dried maize.

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Applying Aflasafe ahead of flowering stops aflatoxin. PHOTO/FARMBIZ AFRICA

How does Alfasafe work?

After broadcasting and exposure to sufficient moisture, the friendly Aflasafe fungi grow out, and the blue-colored sorghum grains will now be covered with green spores. These growing fungi will first appear as white fuzz and later appear as green fuzz containing millions of spores. The green spores will eventually spread to the crop, carried by wind and insects in the manner that aflatoxin-producing fungi are spread.

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Njoroge says Aflasafe can be used with intercropping. It will not harm other crops because it is a natural product made from fungi obtained from Kenya’s crops and soils. Intercropping does not affect Aflasafe’s performance.

Directions for using Alfasafe

For more information contact +254 20 422 3350 or email This email address is being protected from spambots. You need JavaScript enabled to view it.