Is ‘farmer debt’ having an impact on their ability to provide local food produce?

The United Kingdom has experienced a steep increase in the number of farmers, struggling under farmer debt in 2013. Hopefully, the coming year has better prospects for the people who feed the nation. The horrendously long winter and the late start of the spring have contributed to the gloom that has descended on agriculturists, hunters, foresters, fishermen and poultry keepers. Importing foodstuff does not solve the

problem since it is an expensive venture. People prefer to consume the cheap, locally produced cuisine, but the money that farmers owe has undone that premise.


It has been reported by the FNC (Farming Community Network) that poverty and hunger are the principal causes for wide-scale shut down of otherwise efficiently running cultivation. This has put considerable constraint on the ability of farmers to provide local food produce. The distorted agricultural policies, discriminatory trade, weak development and the unpredictable weather have impacted food production negatively. Additionally, they also have widened the gap between poverty and affluence.


Unsustainable and unprecedented level of farmer debt is the direct outcome of:


- Procurement of agricultural land by people for purposes other than farming


- Rising prices of land


- Escalation of cost of fodder for cattle, tools and that of fertilizers


- Rise in the level of education and lucrative career projection for the next generation of agriculturists


As a result, land holdings have shrunk. Banks have made it comparatively simple for farmers to take loans. Farmers have gone into a spiralling tizzy of debts due to the high rate of interest that lending bodies charge. With smaller land holding, greater farmer debt and higher labour cost, the overall production rate per hector has dropped.


There is another side of the coin. It is believed that about 30 – 40% of the total food (including dairy products) is never eaten. There has been a shocking rise of 15% of food that is thrown into bins in the UK annually. This accounts for a loss of a colossal amount of 20 million pounds every year.

Here’s how you will benefit from having critical illness cover if you ever get food poisoning

Food poisoning critical illness cover can be described as an insurance product that mandates the insurer to make a lump sum or regular payments to a policy holder whenever food poisoned. Such policies are structured to reward the policy holder with some compensation when food poisoned because survival rates for illnesses associated with food poisoning takes time to recuperate. Compensation provided from a critical illness food poisoning is valuable in the sense that when a patient is recovering from shocks associated with food poisoning, different expenses such as food, fuel, education, and mortgage can still be catered for.

life insuranceA critical illness is responsible for thousands of bankruptcies with the financial consequences of surviving being something very few people are prepared for. Most families whose members have experienced food poisoning are usually faced with a huge hospital bill.

With food poisoning critical illness cover, the insurance company provides cash benefits that can be used to meet various day to day expenses. Such monetary compensation provides the insured party together with their loved ones cash comfort so that the aggrieved spends most of their time concentrating towards improving their overall health status rather than worrying on where money will come from. Often the compensation is typically equal to or less than the sum assured under the base policy.

In addition, any individual provided that he/she is between the age of eighteen to sixty five years is eligible, and to make things sweeter, most insurance company do not require completion of any questionnaire, often declaration of sound health is all that is required.

Critical Life insurance cover premiums are very affordable because they are repayable on a monthly basis. The premium amount is usually based on age and gender, and this implies that the younger you are the lower the premiums are likely to be. It is also possible to choose the preferred payment method whether direct funds transfer from the bank account, cheque, PayPal, American Express, MasterCard, or Visa card.

What steps can you take at home to prevent food poisoning?

Food poisoning is an unpleasant experience and can sometimes lead to death. There are many preventative steps you can take when preparing and cooking food in your home that will vastly reduce the chances of becoming ill. They are as follows:

Steps to prevent food poisoning in your home:

1. Not only wash your hands frequently, but also was your utensils as well as the kitchen surfaces often. The best way to make sure your hands are properly clean, is to simply wash them in warm soapy water before as well as after food preparation. This is particularly important if you have got a pet at home or have been handling raw eggs, meat or safety

2. Keep any raw food completely separate to cooked or ready to eat food as this will prevent any possible cross-contamination. This includes when packing the food you have bought at a shop. Always pack raw meat and fish away from any fresh food.

3. It is advised that within two hours of buying or preparing food to promptly refrigerate or freeze any perishable goods. Do not re-freeze any previously frozen foods and make sure they are defrosted completely before consuming them.

4. Always cook you food to a safe temperature and check before you eat them that they are cooked. For example, with poultry, the juices run clear when cooked through. The only way to completely judge if your food is cooked to a high enough temperature, is to use a food thermometer. Most harmful bacteria in most foods will be killed off by being cooked to the correct temperature.

5. If you are ever in doubt as how your food has been prepared or stored, in particular if it tastes or smells funny, then throw it away. It is just not worth the risk! Food that has been left at room temperature for too long, can contain toxins that cannot be killed of when cooked.