Capability of the Production Process to Meet Product Specifications

48

Stability of Vitamin C During Transport and Storage

49

Vitamin C Cooking Losses

50

6

Conclusions and Recommendations

53

Conclusions

53

Recommendations

58

References

63

Appendixes

A

Legislative Language for Increased Vitamin C Fortification

67

B

SUSTAIN Report Executive Summary

73

C

Letter from the United Nations World Food Programme

81

D

Biographical Sketches

85

1-1

Ingredient Composition of Corn-Soy Blend (CSB) and Wheat-SoyBlend (WSB)

10

1-2

Selected Nutrient Composition of Corn-Soy Blend (CSB)

10

1-3

Selected Nutrient Composition of Wheat-Soy Blend (WSB)

11

3-1

Possible Consequences of Added Cost from Higher Vitamin C Levels

28

4-1

Summary of Vitamin C Retention After Cooking

41

4-2

Tanzania Samples—CSB Food Preparations, Vitamin C Data

43

4-3

Haiti Samples—WSB Food Preparations, Vitamin C Data

45

5-1

Summary of Food Preparation Samples Collected in Selected Countries

50

4-1

Schedule of the CSB Special Procurement from Production to Distribution in the Refugee Camps of Western Tanzania

40

4-2

Schedule of the WSB Special Procurement from Production to Distribution in Haiti

40