**2. Materials and methods**

cooking oil for many Mozambican families [1, 3]. In terms of production, groundnut occupies the largest area among the grain legumes in the country [1, 4] with the largest concentration

Despite its importance as food, the presence of mycotoxins, especially aflatoxins, has the potential to limit its use in both the human and livestock diet [5]. Furthermore, aflatoxin contamination of agricultural crops, such as groundnut and cereals, causes annual losses of more than US \$750 million in Africa and more than US \$100 million per year in USA [6]. Poor management practices by farmers and adverse climatic conditions at harvest and postharvest are some of the prompting factors for postharvest aflatoxin contamination. The timing of harvesting greatly influences mold production at harvest [7]. In [8], it is highlighted that farmers tend to delay in harvesting their crops which results in over maturity leading to mold

Correct and proper drying of harvested groundnuts is very essential in prevention of fungal infection of the crop. Additionally, proper drying is critical for maintaining seed quality for consumption and safe storage. However, the traditional groundnut drying techniques in Mozambique involve field and bare ground drying, which rather promote fungal growth and consequent aflatoxin contamination [9]. Moreover, these are slow, time-consuming, and labor-intensive, involving lots of crop handling, and due to rains that normally persist at harvesting and drying times, it is difficult to achieve the recommended moisture content for safe storage (which is 6–8%). In addition, the crop is persistently exposed to the soil, which is

Ideally, pods should be dried with sufficient air circulation and in the shade [10]. This is because excessive exposure to the sun can affect the quality of the seed. Two principal methods are used elsewhere in Africa, both of which can produce good quality seed with reduced levels of fungal infection [12]. These drying methods are namely Corks and A-Frame methods. However, the traditional drying techniques in Mozambique involve bare ground drying and are a major source of fungal contamination. Furthermore, some farmers do not dry groundnuts immediately after harvest, due to labor constraints needed for plucking [9]. Thus, they heap the nuts either in the field or in houses. These practices, coupled with inefficient and slow drying process under the humid conditions, enhance afla-

Although research on the effect of harvesting time and drying method of groundnut on aflatoxin development has received increasing consideration worldwide, in Mozambique, research on this matter is still very scarce [13]. However, there is evidence to suggest that aflatoxin contamination is a major food-safety concern in Mozambique where the environmental conditions and socio-economic problems are conducive due to poor postharvest and storage management and subsequent food spoilage and aflatoxin contamination. This is evident by the levels of certain types of cancer and the negative correlations between aflatoxin in the diet and development in children and the declining of groundnut exports from Mozambique

in Nampula, Zambezia, and Cabo Delgado provinces.

26 Mycotoxins - Impact and Management Strategies

infections and subsequent aflatoxin contamination.

a major source of contamination by fungi [10, 11].

toxin contamination greatly.

since 1998 [13, 14].
