1 / 11

Challenges & Opportunities to produce Super Cereal Plus (CSB++)

Challenges & Opportunities to produce Super Cereal Plus (CSB++). Bertrand Salvignol – Head Food Safety & Quality Unit – WFP IFADC - Kansas City – May 8, 2012. Super Cereal Plus (SC +). New branding Different target / programme ‘New flavour’ New formula New packaging

sanura
Download Presentation

Challenges & Opportunities to produce Super Cereal Plus (CSB++)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Challenges & Opportunitiesto produce Super Cereal Plus (CSB++) Bertrand Salvignol – Head Food Safety & Quality Unit – WFP IFADC - Kansas City – May 8, 2012

  2. Super Cereal Plus (SC+) New branding Different target / programme ‘New flavour’ New formula New packaging New process / factories

  3. Nutritional values, …

  4. New formula • Micronutrients composition: • Under review to match the latest ‘WHO’s guidance’ • KCl will be decreased based on acceptability studies carried out in Burkina & Cambodia (WFP / DSM Ltd.) • Ca++ in dicalcium phosphate to rebalance Ca/P (ratio: 1 – 1.5)

  5. New packaging • Protection of the product • N2 flushing / AO in oil • Vacuum packing • Improved barrier (O2, H2O, Vapour, …) • Low Moisture Content • Shelflife studies (on-going) • Easier usage • Smaller quantity / one week ration • Instructions (drawings) • Legal requirements • Composition, producer, BUBD, etc.

  6. New process De-hulled soybean Milk Maize Sugar Vit & Min mixed & milled Wet extrusion Milling Mixing Drying Pre-Conditioning Oil injection Packaging

  7. WFP’s requirements • Supplier’s assessment • Specific process • Wet extrusion (or twin-screw extrusion, drum dryer) • Control of fortification (coefficient of variation) • Improved Quality Assurance • Traceability • ISO 22000 type • Shelf-life study (under discussion) • Production capacity: > 2,000 MT/month

  8. Suppliers & WFP’s involvement • Investment • US$ 2 Million: 3 MT/h capacity • US$ 2.9 Million: 6 MT/h (extruder), 4.5 MT/h (packaging) • Machinery • Buhler, Wenger, Clextral, Setrem, etc. • Timing • 2 years from the acceptance of the idea • Support from WFP • (process, building set up), formulation, trial runs, on-line checks, analysis in lab, quality …

  9. Shelf life & Stability studies (I) • Risks: microbiology, oxidation, nutritional value, packaging, palatability, … • Partners: Kemin Industry / DSM • How: accelerated & real-time (oven & field) • Conditions:

  10. Stability studies (II) • Duration: 24 months • Where: Niger, Chad, DRC • Parameters: PV, FFA, Hexanal, Tocopherol, AscorbylPalmitate, Oxygen bomb, Aw, Microbiology, Composition, Moisture Content, Vitamin A & C, residual O2, … • Figures: • 358 samples • 2 dedicated staffs (WFP+Kemin) + field focal points • Estimated cost: about US$ 45,000 (excl. staff)

  11. Conclusion • Market: from nothing in 2010 to … • Jan-July 2012: 30,000 MT • It is feasible: • It requires some involvementsfrom • Suppliers (investment, engagement) • WFP Procurement / Programme (commitments) • WFP Food Technologists (technical assistance: to ensure suppliers are confident in the product)

More Related