|
|
|
|
|
Introduction
Home
- List of Acronyms
- List of Cooperating Sponsors
- Conversion Tables
Part One
Section I:
Commodities
- Commodity Availability
- Commodity Characteristics
- References
Section II:
Food Commodity
Fact Sheets
- Beans, Black
- Beans, Great Northern
- Beans, Kidney (Light Red, Dark Red, All types)
- Beans, Navy (Pea Beans)
- Beans, Pink
- Beans, Pinto
- Beans, Small Red
- Bulgur (BW)
- Bulgur, Soy Fortified (SFBW)
- Corn (bagged, bulk)
- Cornmeal
- Cornmeal, Soy-Fortified (CMSF)
- Corn Soy Blend (CSB)
- Corn Soy Milk (CSM)
- Corn Soy Milk, Instant (ICSM)
- Lentils
- Non Fat Dry Milk (NFDM)
- Peas
- Rice
- Rice (Parboiled)
- Sorghum
- Sorghum Grits, Soy-Fortified (SFSG)
- Fortified Refined Vegetable Oil
- Wheat
- Wheat Flour
- Wheat Soy Blend (WSB)
- Wheat Soy Milk (WSM)
Section III:
Storage/Shelflife
Specifications
- Storage Specifications
- Storage Inspection Checklist
- Shelf Life of Agricultural Commodities
- References
Section IV:
Controlling
Damage to Food
Commodities
- Cleaning and Inspecting
- Insect Control
- Rodent Control
- Reference Chart for Controlling Damage to Food Commodities
- References
Part Two
An Overview
Part Three
|
|
|
|
|
Section I: Commodities |
|
Updated January 2006
This Section provides general characteristics of food commodities used
in P.L. 480 Title II Program (Food for Peace Program). The
commodities are inexpensive food staples used to provide basic
nourishment to populations in extreme food security emergencies as well
as for development activities designed to address food security goals.
I.
COMMODITY AVAILABILITY
While the Secretary of the United States Department of Agriculture
(USDA) determines the total supply of commodities, USAID's Democracy,
Conflict, and Humanitarian Assistance, Food for Peace Office
(USAID/DCHA/FFP) coordinates the eligibility, procurement, allocation,
and delivery of commodities with the USDA. USAID also coordinates the
development and implementation of project procedures of cooperating
sponsors, including private voluntary organizations (PVO),
non-governmental organizations (NGO), international agencies, and the
World Food Programme (WFP).
Commodity
|
|
Thousand
Metric Tons |
Beans |
|
26 |
Bulgur |
|
68 |
Corn |
|
269 |
Corn Soy Masa Flour |
|
1 |
Corn Soy Blend |
|
211 |
Cornmeal |
|
24 |
Cotton |
|
6 |
Lentils |
|
20 |
Peas |
|
30 |
Rice |
|
218 |
Nonfat Dry Milk |
|
1 |
Sorghum |
|
44 |
Soybean Meal |
|
108 |
Soybeans |
|
10 |
Soy-Fortified Bulgur |
|
60 |
Soy-FortifiedCornmeal |
|
43 |
Soy-Fortified Sorghum Grits |
|
14 |
Tallow |
|
2 |
Vegetable Oil |
|
184 |
Wheat |
|
1,329 |
Wheat Flour |
|
161 |
Wheat Soy Blend |
|
9 |
Whole Dry Milk |
|
3 |
|
|
TOTAL:
|
|
2,841 |
|
In
FY 1997, P.L. 480 Title II distributed a total of 1.66 million metric
tons, valued at $821 million, to 43 million people in 53 countries.
Title II accounted for approximately 58% of the entire P.L. 480 program.
(Source: U.S.
International Food Assistance Report 1997, p.17 USDA/FAS/11-18-97)
|
|
The
legal provisions for determining commodity eligibility for P.L. 480
were revised in the Federal Agricultural Improvement and Reform (FAIR)
Act of 1996. Section 401(a) of this Act stipulates that all
agricultural commodities are essentially eligible for programming under
P.L. 480. The only exception being when the Secretary of Agriculture
determines that the inclusion of a commodity under P.L. 480 would
reduce its domestic supply so that it does not meet domestic
requirements (including commercial exports) or provide for an adequate
carryover. Under prior legislation, the Secretary of Agriculture used
similar criteria to determine the specific commodities and the quantity
of those commodities that were available for P.L. 480 programming.
Under
Section 401(a) of the FAIR Act, the Secretary of Agriculture continues
to have the authority to determine if some portion of a commodity in
short supply can be made available to address the urgent humanitarian
purposes of this Act. For example, during fiscal year 1997, corn was
defined as being in short supply and therefore not available for P.L.
480, yet the Secretary of Agriculture determined that up to 700,000
metric tons of corn would be available to meet urgent humanitarian
needs under P.L. 480, Title II.
Commodity
availability for P.L. 480 is also determined by the Bill Emerson
Humanitarian Trust Act. This Act provides for a reserve of funds or up
to 4 million metric tons of eligible commodities including wheat, rice,
corn and sorghum. These commodities may be released to meet
unanticipated emergency needs under the P.L. 480 Title II program or
when the domestic supply of eligible commodities is so limited that
commodities in the reserve can not be made available under the
provisions of P.L. 480, Section 401(a).
II. GENERAL
COMMODITY CHARACTERISTICS
A brief review of the general commodity characteristics is provided
here to facilitate the selection process. The commodities provided
under P.L. 480 Title II programs generally fall into two categories: A)
non-processed foods, such as whole grains and pulses (legumes) and B)
value-added foods, which are processed foods that are manufactured and
fortified to particular specifications for the P.L. 480 Title II
program on an as-needed basis. This category includes: milled
commodities, soy fortified processed commodities, blended commodities,
and fortified refined vegetable oil.
A
more detailed fact sheet for each commodity is provided in Section II.
A.
NON-PROCESSED FOODS
These commodities are whole grains and pulses (legumes) which have been
cleaned but not ground, milled or heated. They have a long shelf life
if stored under cool conditions and low humidity.
1.
WHOLE GRAINS
Whole grains are considered unprocessed. They are readily available and
relatively inexpensive. They are recommended for use primarily in
regions that are familiar with processing and cooking these types of
commodities. Whole grains normally need to be ground prior to use in
cooking or baking.
Corn (Maize)
This is whole-grain yellow corn. In some corn-consuming parts of the
world, large-kernel white corn is preferred but yellow corn can be
substituted for it. Due to its abundance, low price and widespread
acceptance, whole corn is widely used in emergency programs, both by
relief agencies and recipient country governments.
Sorghum
This unprocessed whole grain is used as a staple in parts of Asia and
Africa. It has limited utility as it can present problems of
digestibility in areas where the population is not familiar with how to
process it.
Wheat
Wheat is widely accepted but requires more processing than the other
whole grains to be converted into food. It can be either soft or hard
in texture and white or red in color. Soft wheat is often closer to the
type of wheat used in most recipient countries and is the easiest to
process into flour at home. Hard red wheat is prized for use by
commercial mills to make into bread flour. Hard wheat and durum wheat
is used by mills to produce semolina for use in couscous and pasta.
2.
PULSES (LEGUMES)
Dry
beans, peas and lentils fall into the category of pulses (or legumes).
There are many varieties grown in the United States that can match
local preferences. Pulses are high protein foods and good natural
sources of fiber, B vitamins and minerals. They generally have a good
market value locally. Taste and variety preferences vary significantly
within and between countries. Pulses can be used in all categories of
food aid programs.
The combination of pulses and cereals, such as rice and
beans, provide the diet a better quality of protein than either one
consumed separately. Pulses need to be cleaned to remove any debris
prior to preparation. Cooking times and water and fuel requirements
vary based on size and age (smaller, fresher varieties cook faster).
Beans and whole peas may be soaked in water prior to preparation in
order to reduce cooking time and to improve nutrient availability.
Dry Beans
White, red/pink, and other colored varieties are grown in the United
States. Beans are eaten throughout the world. Central/Latin America and
the Caribbean and the Great Lakes Region of Africa are bean-eating
regions. Taste, size and color preferences differ widely. For example,
Black Beans are eaten in most of Brazil while Small Reds are preferred
in Nicaragua. Title II programs historically have used about ten
varieties: Black Beans, Great Northern Beans, Kidney Beans (Light Red,
Dark Red, All types), Navy Beans (Pea Beans), Pink Beans, Pinto Beans,
and Small Red Beans. Other varieties are available. Specific variety
and acceptable alternates should be specified when ordering.
Dry Whole and Split Peas
Dry Peas (Green Peas, Split Green Peas, Yellow Peas, Split Yellow Peas)
are used in many P.L. 480 Title II programs, as inexpensive protein
sources. Peas are dried naturally by the sun. Split peas have shorter
cooking times than beans and do not need to be soaked. Whole peas need
to be soaked overnight. Specific variety and accept able alternates
should be specified when ordering.
Lentils
Lentils are preferred throughout Asia, where color and taste
preferences are local. They are easy to prepare, as they require no
soaking, have shorter cooking times and need less fuel requirements
than most beans and whole peas. The most common type used in P.L. 480
Title II programs is the U.S. Regular Lentil. Other types grown in the
U.S. are Red Chief, Pardina, Eston, Crimson and Grande Lentils.
B.
VALUE ADDED COMMODITIES
1. MILLED COMMODITIES
Many raw commodities are ground and refined in order to make them more
acceptable and easier to prepare and consume. This often results in a
decrease in micronutrients from their whole-grain equivalent, but they
are usually fortified with calcium and iron and enriched with four B
vitamins (i.e. B1, B2, niacin, and folic acid) to restore some of the
lost nutrients. In addition, vitamin A is added to the following milled
commodities: wheat flour, cornmeal, bulgur, sorghum grits, and soy
fortified varieties. Venders are mandated to meet minimum standards for
vitamin A of 8800 IU per pound of fortified grain (equivalent to 1955
IU per 100 grams). (Sources: http://www.fsa.usda.gov/daco/eod_notices/EOD061.pdf
and http://www.fsa.usda.gov/daco/eod_notices/EOD064.pdf).
Corn Masa Flour
Corn soy masa flour is made from lime-treated whole corn. It is
primarily intended for use in the preparation of tortillas and similar
products but may also be used to make gruel.
Cornmeal (Maize or Mealy Meal)
Ground, degermed, yellow cornmeal can be used to make porridge, ugali
or baked items. It is fortified with iron, calcium, vitamin A and four
B vitamins.
Rice
White rice is processed from long, medium or short grain rough rice by
removing the hull and bran layers. Parboiled rice is precooked with a
steam-pressure process that gelatinizes the starch and ensures a
firmer, more separate grain. The kernel in the process absorbs some of
the fiber and minerals from the bran layer as well. Rice has high
acceptability and market value in many parts of the world. White rice
provided under this program is not fortified with vitamins and
minerals.
Sorghum Grits
Degermed and dehulled sorghum grain can be prepared similar to rice or
employed as a baking ingredient. It is used mainly in Africa and parts
of Asia.
Wheat Bulgur
Bulgur is made from cleaned, cracked, debranned, partially precooked
whole wheat. It is often accepted as a substitute for rice and prepared
in a similar manner. Bulgur is fortified with minerals and vitamins to
same levels as in cornmeal.
Wheat Flour
All-purpose flour made from hard wheat can be used in a variety of
applications including bread making. It is fortified with iron,
calcium, vitamin A and four B vitamins.
2.
SOY-FORTIFIED PROCESSED FOODS
Soy flour is added to cereals because it greatly improves
their protein content and quality. Soy fortified processed foods are
used as staples in all categories of P.L. 480 Title II programs. They
have been formulated to resemble as much as possible the appearance and
taste of similar unfortified foods.
Corn Soy Masa Flour, Instant
Corn soy masa flour is made from lime-treated whole corn, fortified
with 5% soy flour, plus vitamins and minerals. It is primarily
intended for use in the preparation of tortillas and similar products
but may also be used to make gruel.
Soy-Fortified Bulgur
Cracked, debranned, and partially precooked bulgur wheat is fortified
with 15 percent soy grits and vitamins and minerals. It is often
accepted as a substitute for rice and is generally used to make
porridge. Soy-fortified bulgur is also fortified with minerals and
vitamins to same levels as bulgur and cornmeal.
Soy-Fortified Cornmeal
Degermed cornmeal is fortified with 15 percent soy flour and vitamins
and minerals. Soy-fortified cornmeal can be prepared the same way as
plain cornmeal.
Soy-Fortified Sorghum
Grits
Soy-fortified sorghum grits is degermed and dehulled grain sorghum that
has been fortified with 15 percent soy grits. They are a good
replacement for rice in rice-consuming areas of the world.
3.
BLENDED FOODS
Blended foods consist of a granulated mixture of partially
precooked cereal flour, soy flour, vegetable oil, and vitamins and
minerals. (See Table I 2 for composition.) Blended foods are
nutrient-dense due to their fortification with protein and a full range
of 11 vitamin and 6 minerals, as shown in Table I 3. They require
minimal cooking (only five to seven minutes), are easily digestible and
are widely accepted, making them usable in Maternal and Child Health
programs and emergency programs. They retain stability during storage
for at least one year at 77°F.
Blended foods or formulated cereal foods, as they also are
called, were introduced into the program in August 1966. They were
intended to be a substitute for nonfat dry milk and to serve as a high
quality protein source for weaning-age children, older preschool-age
children, pregnant women, and other malnourished individuals. The
vitamin and mineral fortification levels make blended foods a good
vehicle to boost micronutrient intakes in vulnerable populations. If
blended foods are used as the primary component of the diet, sugar or
vegetable oil should be added to increase their energy density. Two
examples of blended foods are Corn Soy Blend (CSB) and Wheat Soy Blend
(WSB). Venders are mandated to meet minimum standards for vitamin A and
iron in CSB and WSB blended foods. The minimum requirement for vitamin
A is 8400 IU per pound (equivalent to 1850 IU per 100 grams) and the
minimum for iron is 14.7 milligrams per 100 grams (equivalent to 66.2
milligrams per pound) of final product. (Sources: http://www.fsa.usda.gov/daco/eod_notices/EOD061.pdf
and http://www.fsa.usda.gov/daco/eod_notices/EOD064.pdf).
Corn Soy Blend (CSB)
Corn soy blend has a bland flavor and tan color and has been widely
used in P.L. 480 Title II programs, especially in India for MCH
programs. CSB is a blend of partially cooked cornmeal, soy flour, salt,
vegoil, plus vitamins and minerals. It is often used for weaning-age
children in the form of a thin, drinkable gruel. The only preparation
necessary is to mix CSB with water in the appropriate proportions and
boil for 5 to 7 minutes. Many other preparations are possible. Vitamin
A and C retention is improved if prepared into a thick paste, or ugali.
Additional salt, sugar and other ingredients may be added for flavor.
Wheat Soy Blend (WSB)
WSB is a blend of partially precooked wheat or bulgur flour, wheat
protein concentrate, and soy flour. It is supplemented by oil, salt,
vitamins and minerals. Unlike the bland taste of CSB, WSB has a
distinctive wheat-type flavor and a darker color. It produces a thicker
paste than CSB with the same level of added water and can be formed
into dumplings. It is quite versatile and used in many programs.
4.
FORTIFIED REFINED VEGETABLE OIL (EDIBLE VEGOIL)
Fortified refined vegetable oil is
made from refined, deodorized, and bleached vegetable oil that is then
further purified, filtered, fortified with vitamin A, and packaged.
Normally, it is derived from soybean oil, although, based on
availability, corn oil, sunflower oil, cottonseed oil, peanut oil, or
rapeseed oil, individually or in combination may be utilized.
Unless otherwise specified in the request, all refined
vegetable oil must be fortified with vitamin A to a level of 60 to 75
IU/g (http://www.fas.usda.gov/excredits/foodaid/commodities/vegoil.htm).
Edible vegoil has a high caloric density, provides essential fatty
acids and aids in the absorption of fat-soluble vitamins. It increases
the fluidity of cereal foods, making it an important component of
feeding programs for young children. Vegetable oil is used as an
ingredient in cereal dishes, such as porridge or rice, and is used as a
cooking medium for frying and sautéing foods.
Table I.2 - Composition of Blended Commodities Provided under
P.L. 480 Title II
Ingredient
|
CSB |
WSB |
Cornmeal, processed |
69.9% |
|
Soy flour, defatted, toasted |
21.8% |
20.0% |
Bulgur flour |
|
52.9% |
Wheat Protein Concentrate |
|
20.0% |
Soybean oil |
5.5% |
4.0% |
Vitamin premix |
0.1% |
0.1% |
Tricalciumphosphate |
2.0% |
2.0% |
Salt/Mineral premix |
1.0 % |
2.7% |
|
Table I.3 -
Micronutrient Addition Level Standards for Fortified Blended Foods
Provided under P.L. 480 Title II
Micronutrient
|
Units per 100g
|
|
Current
CSB/WSB
Levels Added**
|
Calcium |
mg
|
|
775
|
Calcium d Pantothenate |
mg
|
|
2.76
|
Folic acid |
mg
|
|
0.20
|
Iodine |
ug
|
|
57
|
Iron |
mg
|
|
14.7
|
Magnesium |
mg
|
|
82.5
|
Niacin |
mg
|
|
4.96
|
Pyridoxine HCl |
mg
|
|
0.17
|
Riboflavin |
mg
|
|
0.39
|
Salt |
g
|
|
0.81
|
Thiamin |
mg
|
|
0.28
|
Vitamin A |
IU
|
|
1,850
|
Vitamin B12 |
ug
|
|
3.97
|
Vitamin C |
mg
|
|
40.1
|
Vitamin D |
IU
|
|
198
|
Vitamin E |
IU
|
|
7.5
|
Zinc |
mg
|
|
3.98
|
|
*(WFP
has other nutrient level
specifications, which are lower in all cases except Riboflavin,
Vitamin C and Zinc)
**Venders
are mandated to meet minimum
standards for vitamin A and iron in CSB and WSB blended foods. The
minimum requirement for vitamin A is 8400 IU per pound (equivalent to
1850 IU per 100 grams) and the minimum for iron is 14.7 milligrams per
100 grams (equivalent to 66.2 milligrams per pound) of final product.
http://www.fsa.usda.gov/daco/eod_notices/EOD061.pdf and
http://www.fsa.usda.gov/daco/eod_notices/EOD064.pdf
III. REFERENCES
- U.S. International Food Assistance Report 1997. USDA/FAS/
11-18-97.
- Title II P.L. 480 Commodities List. USAID/DCHA/FFP/POD. http://www.usaid.gov/
- USDA/FSA/PDD/EOB. December,
1997. http://fas.usda.gov/
|