1 / 12

UN - World Food Programme Stability Study of Ready-to-Use Supplementary Food in the field

UN - World Food Programme Stability Study of Ready-to-Use Supplementary Food in the field.  Hanane Bouzambou– Food Technologist Food Safety & Quality Unit – World Food Programme IFADC - Kansas City – May 2012. Ready To Use Supplementary Food (RUSF). Lipid Nutrient Paste

marshalldonald
Download Presentation

UN - World Food Programme Stability Study of Ready-to-Use Supplementary Food in the field

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. UN - World Food Programme Stability Study of Ready-to-Use Supplementary Food in the field  Hanane Bouzambou– Food Technologist Food Safety & Quality Unit – World Food Programme IFADC - Kansas City – May 2012

  2. Ready To Use Supplementary Food (RUSF) • Lipid Nutrient Paste • Peanut Paste/Chick Pea paste (…) • Specific beneficiaries target (Treatment of Moderate Acute Malnutrition) • Ready to eat product

  3. WFP Requirements Validation process • Product approval • WFP Nutritionists • Manufacturer approval • WFP/UNICEF/MSF Codex / ISO 22000 principles Fortification process Stability study

  4. RUSF Stability study Why? • Product shelflife • Shelflife reduced under high temperature conditions • Knowledge of the product stability at different temperatures

  5. RUSF Stability study Why? • Highly sensitive product • Oil separation • Packaging leakage • Rancidity of the product • Vitamins losses

  6. Stability study requirements To perform the product stability at different temperatures • Study performed at: • 30 degrees C. on a long term basis • 40 degrees C. long term study to meet the WFP’s humanitarian context of work

  7. A field stability study Why? Recurrent questions • What is the product quality when stored above 40-45 degrees C.? NO DATA AVAILABLE

  8. A field stability study Why? Recurrent questions • Investigation with RUSF supplier • Product stored in continuous at 50 degrees C. • + Field study in Chad

  9. Field stability study • Field Study performed in the field - Chad Integrated Thermo tracers • To evaluate the effects of transport and storage temperatures /variation on the quality of the product Long term study- 2 years min.

  10. Stability study • Field Study performed in the field -Chad • Limitation of the results interpretation Not representative to the Sahel’s climate conditions Not representative to the WFP’s multitude transport and storage scenarios EXTENSION TO THE STUDY IN SAHEL

  11. Stability study • Field Study extended to Sahel • Goal ? WHAT ARE THE ACTIONS TO BE UNDERTAKEN? Containers stuck at the port more than 3 months under 40 degrees C. Preposition of these products on a long term basis at high temperature Long land-transport under tarpaulin ….

  12. Thank You!

More Related