Overview and Update of the Micronutrient-Fortified Food Aid Products Pilot (MFFAPP)

1. Overview and Update of the Micronutrient-Fortified Food Aid Products Pilot (MFFAPP) Presented by: Paul Alberghine, Program Specialist (Health and Nutrition), FAS, USDATuesday May 9, 2012 3:00 pm – 4:30 pm

2. Focus on Micronutrients • In FY 2010, U.S. Congress allocated approximately $14 million to develop more nutritious and micronutrient-fortified food aid products. • National Institute of Food and Agriculture’s (NIFA) Food Aid Nutritional Education Program (FANEP) received approximately $3.8 million. • Foreign Agricultural Service’s (FAS) Micronutrient-Fortified Food Aid Products Pilot (MFFAPP) received $10 million.

3. NIFA’s Food Aid Nutritional Education Program • Supports development and field testing of new ready-to-use foods, fortified blended foods, high-energy foods and micronutrient powders designed to improve the nutritional delivery and functional form of humanitarian food assistance.  • Johns Hopkins University received award in Bangladesh to develop and field test three specially formulated foods – a wheat- soy blend, a chick-pea spread and a complimentary food supplement. • Program for Appropriate Technology in Health (PATH) was awarded a grant in Burundi to help in the development of iron- fortified Ultra Rice, a culturally appropriate and affordable rice fortification technology.

4. Micronutrient Fortified Food Aid Products Pilot • Under MFFAPP, participants will have access to resources to develop and field test new or improved micronutrient-fortified food aid products designed to meet the energy and nutrient needs of McGovern-Dole populations. • Through this pilot program, FAS hopes to identify new products that could be regularly provided in other McGovern-Dole countries around the world.

5. What is a Micronutrient-Fortified Food Aid Product for this Program? USDA defines micronutrient-fortified food aid products as, “foods used for direct feeding that are nutritionally enhanced either through vitamin or mineral additions to address the micronutrient deficiencies of a population or group.”

6. First MFFAPP Project Underway in FY 2011 • In 2010, the International Partnership for Human Development (IPHD) was awarded the first micronutrient grant to work in Guinea-Bissau. • IPHD’s pilot is testing the effectiveness of a fortified dairy protein paste developed to boost the micronutrient intake of school age children. • Distribution of the product began in October 2011 with activities scheduled to continue through 2012. • Partnering with Global Food & Nutrition, Inc., Challenge Dairy Products and Tufts University.

7. FY 2012 MFFAPP Projects

8. Kansas State University - Tanzania • Three year study developing and field testing new formulations of three fortified blended foods (FBFs): • Sorghum-soybean blend (SSB), sorghum-cowpea blend (SCB) and corn-soy blend (CSB 14). • FBFs will be made into porridge mixes that can be used for supplemental feeding and nutrition programs for infants and children below the age of five. • Test subjects divided into two age groups: children 6 – 24 months and 25 – 59 months. • Partnering with Project Concern International.

9. Joint Aid Management - Mozambique One year study developing and field testing a soy protein fortified custard (SPFC). Soy-based product will be vanilla flavored, powdered, balanced supplementary food that when mixed with water and heated will result in a pudding or custard like texture. Study measures nutritional status and hemoglobin levels (for anemia) in targeted schools. Testing product with school age children 6 – 14 years old. Partnering with Solae LLC, the World Initiative for Soy in Human Health (WISHH) and the National Soybean Research Laboratory.

10. Meds and Food for Kids - Haiti Two year study developing and field testing a lipid-based ready-to-use supplementary food (RUSF) called Mamba Lespri or “smart peanut butter” in Creole. Determining the acceptability of the new RUSF and feasibility of incorporating product into current Haitian national school feeding program. Testing product with school age children 4 – 8 years old. Partnering with Edesia Global Nutrition Solutions, National Soybean Research Laboratory and the Haitian government.

11. International Partnership for Human Development - Guinea-Bissau • One year study developing and field testing a dairy based micronutrient fortified ready-to-use supplementary dairy paste. • Testing products with preschool age children 6 – 59 months and pregnant and lactating women (PLW). • This second phase complements IPHD’s ongoing MFFAPP project that began in 2010. • Phase one is developing RUSF for school age children and phase two developing RUSF for preschool age children and PLW. • Partnering with Global Food & Nutrition, Inc., Challenge Dairy Products and Tufts University.

12. Program for Appropriate Technology in Health (PATH) - Cambodia • Three year study developing and field testing an improved rice fortification product, Ultra Rice, containing high levels of iron and Vitamin A. • Enhanced strain of Ultra Rice with: • Wider nutritional content • Greater physical similarity to traditional rice • Superior nutrient retention • Lower cost of production • Testing product with school aged children 7 – 14 years old. • Partnering with UN World Food Program and Institut de Recherche pour le Development.

13. Hormel Foods Sales, LLC - Guatemala One year study developing and field testing a curry-flavored poultry-based supplementary spread called Spammy ™. Ready-to-eat with no cooking required and packaged in 85 gram recyclable aluminum cans, with two servings per can. Testing product on children 3 – 6 years old. Partnering with Food for the Poor and Caritas Guatemala.

14. Anticipated Next Steps • As results of pilots come in over next three years new products will be closely examined for cost effectiveness, nutritional value and quality assurance. • USDA will work with the Farm Service Agency and USAID in adding new options to USG commodity list designed to better meet the nutritional needs of intended food aid recipients.

15. Thank you…