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	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 Module 1: Maternal and Child Health Programs Module 2: Food for Work Module 3: Food for Education Module 4: Non-Emergency Humanitarian Assistance Module 5: Emergency Programs Part Three Annex I: Definitions Annex II: Tools and Indicators Annex III: Recommended Energy Allowance Tables Annex IV: Recommended Dietary Allowance Tables Annex V: Sources for Obtaining Commodity Prices
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Section II: Food Commodity Fact Sheets

Updated January 2006
Corn Soy Blend

1. Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department of Agriculture, Agricultural Research Service (USDA:ARS) 1998 USDA Nutrient Database, Release 12, Laboratory Home Page (http://www.nal.usda.gov/fnic/foodcomp). They are provided as a guideline and are appropriate for use in the calculation of food aid rations. Please note: these values may or may not meet the exact specifications of the USDA Export Purchase Announcements for the P.L. 480 Program, which change periodically.

2. Components: (per 100 g)
69.5% Cornmeal: - processed, gelatinized
21.8% Soy flour: - defatted, toasted
5.5% Soybean oil: - refined, deodorized, stabilized
3.0% Minerals and Vitamin Antioxidant premix

3. Specifications:
Salmonella, E. Coli and Coagulase Positive Staphylococci will be negative.
Dispersability - will be essentially free from lumping or balling when mixed with water.

CHEMICAL AND PHYSICAL REQUIREMENTS

¹ Unless otherwise specified analyses are expressed on a moisture-free basis.

(Source: USDA:FSA:PDD:EOB April, 1996 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/foodaid/commodities/cornsoy.htm )

4. Packaging:
25 kg (55 lb.) bags of multi-wall paper. Three plies of paper (minimum) with an inner polyethylene or polypropylene plastic liner. The outer paper ply is treated to provide wet strength.

5. Shelf Life:
The shelf life for CSB is a minimum of one year. The Best if Used By Date (BUBD) for Corn Soy Blend is eighteen months. See "Section III: Storage/Shelf Life Specifications" for more information.

Fact Sheet Download:

• Corn Soy Blend PDF File