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

Lipid Nutrient Paste

Peanut Paste/Chick Pea paste (…)

Specific beneficiaries target (Treatment of Moderate Acute Malnutrition)

Ready to eat product

Ready To Use Supplementary Food (RUSF)

WFP Requirements Validation process

Product approval

WFP Nutritionists

Manufacturer approval

WFP/UNICEF/MSF Codex / ISO 22000

principlesCodex / ISO 22000

principles

Fortification processFortification process

Stability studyStability study

Product shelflife

Shelflife reduced under high temperature conditions

RUSF Stability studyWhy?

Knowledge of the product stability at different temperatures

Highly sensitive product

RUSF Stability studyWhy?

Packaging leakage

Rancidity of the product

Vitamins losses

Oil separation

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

Stability study requirements

To perform the product stability at different temperatures

What is the product quality when stored above 40-45 degrees C.?

A field stability studyWhy?

Recurrent questions

NO DATA AVAILABLE

Investigation with RUSF supplier

Product stored in continuous at 50 degrees C.

+ Field study in Chad

A field stability studyWhy?

Recurrent questions

Field Study performed in the field - Chad

Field stability study

Integrated Thermo tracers

Long term study- 2 years min.

To evaluate the effects of transport and storage

temperatures /variation on the quality of the product

Field Study performed in the field -ChadLimitation of the results interpretation

Stability study

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

Field Study extended to SahelGoal ?

Stability study

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

….

Thank You!