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Food Aid Quality Review Phase II Closeout Report

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Food Aid Quality Review Phase II Closeout Report Food Aid Quality Review Phase II Closeout Report October 2011-February 2016 This report was produced for the United States Agency for International Development. It was prepared under the terms of contract AFP-C-00-09-00016-00 awarded to the Friedman School of Nutrition Science and Policy at Tufts University. USAID Food Aid Quality Review Phase II Closeout Report Oct. 2011 – Feb. 2016 This report was made possible by the generous Recommended Citation support of the American people through the Webb, Patrick; Rogers, Beatrice; Walton, support of the US Agency for International Shelley; Boiteau, Jocelyn; Schlossman, Nina; Development (USAID) and the USAID Office of Johnson, Quentin; Koeppel, Leah; Suri, Devika; Food for Peace (FFP) of the Bureau for Langlois, Breanne; Vosti, Stephen; Rosenberg, Democracy, Conflict and Humanitarian Assistance Irwin. 2016. Food Aid Quality Review Phase II (DCHA), under the terms of Contract AFP-C-00- Close-Out Report, Report to USAID from the 09-00016-00, managed by Tufts University. Food Aid Quality Review. Boston, MA: Tufts University. The contents are the responsibility of Tufts University and its partners in the Food Aid This document may be reproduced without Quality Review (FAQR) and do not necessarily written permission by including a full citation reflect the views of the US Agency for of the source. International Development (USAID), the United States Government. For correspondence, contact: The authors have no conflict of interest to Patrick Webb declare. Friedman School of Nutrition Science and Policy August 2016 Tufts University 150 Harrison Avenue Boston, MA 02111 [email protected] Tufts Friedman School of USAID Food Aid Quality Review Phase II Closeout Report Oct. 2011 – Feb. 2016 Acronyms AMS Agricultural Marketing Service (USDA) BMC Beneficiary’s Mother/Caregiver CIS Continuous Improvement System CRD Commodity Requirement Documents CRG Commodity Reference Guide CSB Corn Soy Blend CSB+ Corn Soy Blend Plus/Super Cereal CSB13 Corn Soy Blend 13 CSB14 Corn Soy Blend 14 FAD Food Assistance Division (USDA) FANEP Food Aid Nutrition Enhancement Program (USDA) FAQR Food Aid Quality Review FAS Foreign Agricultural Service (USDA) FBF Fortified Blended Food FDA Food and Drug Administration FFP Office of Food for Peace (USAID) FSA Farm Service Agency (USDA) FSMA Food Safety Modernization Act FVO Fortified Vegetable Oil GH Global Health (USAID) GIPSA Grain Inspection, Packers and Stockyards Administration (USDA) HEB High-Energy Biscuit IGF Insulin-like Growth Factor KCCO Kansas City Commodity Office (USDA) LNS Lipid-based Nutrition Supplement MAM Moderate Acute Malnutrition MFFAPP Micronutrient-Fortified Food Aid Products Pilot Program MGD McGovern-Dole FFE MNP Micronutrient Powders MSF Médecins Sans Frontières NIFA National Institute of Food and Agriculture (USDA) PL 480 Public Law 480 (Agricultural Trade Development and Assistance Act) PVO Private Voluntary Organization REFINE Research Engagement on Food Innovation for Nutritional Effectiveness RUF Ready-to-Use Foods RUSF Ready-to-Use Supplementary Food RUTF Ready-to-Use Therapeutic Food R&D Research and Development SBCC Social and Behavior Change Communication SC+ Super Cereal Plus SQ Small Quantity Tufts Friedman School of USAID Food Aid Quality Review Phase II Closeout Report Oct. 2011 – Feb. 2016 TOPS Technical and Operational Performance Support UNICEF United Nations Children’s Fund USAID United States Agency for International Development USDA United States Department of Agriculture WFP World Food Programme (United Nations) WHO World Health Organization WPC Whey Protein Concentrate WSB Wheat Soy Blend Tufts Friedman School of USAID Food Aid Quality Review Phase II Closeout Report Oct. 2011 – Feb. 2016 TABLE OF CONTENTS Acronyms ..................................................................................................................................................... 3 Executive Summary ...................................................................................................................................... 7 I. Background on Implementing FAQR Phase II ....................................................................................... 9 1. Products ..................................................................................................................................................................... 9 2. Programs .................................................................................................................................................................... 9 3. Processes ................................................................................................................................................................. 10 II. FAQR Phase II Outputs: Products, Programs, and Processes ............................................................. 11 1. Products ................................................................................................................................................................... 11 2. Programming ........................................................................................................................................................... 21 3. Processes ................................................................................................................................................................. 26 III. Future Priorities .................................................................................................................................. 30 IV. Summary of FAQR Phase II Accomplishments .................................................................................... 32 References .................................................................................................................................................. 35 Annex 1. Food Aid Quality Review Acknowledgements ............................................................................. 37 Annex 2. Summary of FAQR Phase II Accomplishments ............................................................................ 39 2.1 Meetings (38) ........................................................................................................................................................ 39 2.2 Workshops (6) ..................................................................................................................................................... 42 2.3 Reports (27) .......................................................................................................................................................... 42 2.4 Publications (11) .................................................................................................................................................. 43 2.5 Scientific Poster Abstracts (4) .......................................................................................................................... 45 2.6 Food Aid Commodities ...................................................................................................................................... 49 2.7 Web Communications ....................................................................................................................................... 49 2.8 Collaborators (45) .............................................................................................................................................. 50 Annex 3. Summary Table with Phase I Recommendations and Status ...................................................... 52 Annex 4. Export Commodities Upgraded or Developed During FAQR Phase II, with Commodity Requirement Documents (CRDs) ................................................................................................................ 54 Annex 5. Case Study of Corn Soy Whey Blend (CSWB/CSB14) for Effectiveness Trials in Sierra Leone and Burkina Faso: The US Food Assistance Supply Chain on a Small Scale ...................................................... 56 Annex 6. Nutritional Content of CSB14 compared to CSB13 ..................................................................... 57 Annex 7. Nutritional Content of Fortified Vegetable Oil ............................................................................ 58 Tufts Friedman School of USAID Food Aid Quality Review Phase II Closeout Report Oct. 2011 – Feb. 2016 Annex 8. Burkina Faso: Effectiveness and Cost-Effectiveness Study on Prevention of MAM and Stunting…. .................................................................................................................................................. 59 Annex 9. Sierra Leone: Effectiveness and Cost-Effectiveness Study on Treatment of MAM ..................... 61 Annex 10. Nutritional Content of Milled and Blended Cereal Premix ........................................................ 63 Tufts Friedman School of USAID Food Aid Quality Review Phase II Closeout Report Oct. 2011 – Feb. 2016 Executive Summary Tufts University faculty led a worldwide team to carry out a review commissioned by the United States Agency for International Development (USAID)/Office of Food for Peace (FFP) called the Food Aid Quality Review (FAQR) Phase I. Its purpose was to address mounting calls for changes to the specifications of key Title II commodities according to: a) the latest science on nutritional needs of beneficiary populations across the developing world; and b) a growing understanding of the role of specially-formulated commodities in meeting defined nutritional needs.
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