In spite of its nutritional and economic values, Cashew apple has received low patronage in terms of commercialization and utilization and policy focus. This has led to underutilization and wastage of fresh fruits, which could contribute to farmer’s income. This study explored the state of awareness of the market potential and consumption of cashew apple among farm households in selected areas of Brong Ahafo in Ghana. A total 200 respondents were randomly interviewed in addition to a Focus group discussion. The results indicate there is a large number of farmers with long years of farming and trading in cashew yet trading has mainly been focused on the nuts and not fresh fruits which is nutritive. Contrary to literature in the study area apples has some level of patronage in home consumption, but attempts at exploiting cashew apple market potentials among farmers is low or nonexistent.

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.