international food aid conference: nutrition panel dipika matthias project director, path may 2012...
TRANSCRIPT
International Food Aid Conference: Nutrition Panel
Dipika Matthias Project Director, PATHMay 2012
Ultra Rice: Improving the Nutritional Value of Rice
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Topics• PATH • Ultra Rice Technology• Reaching Scale• Product refinement• Operational integration• Engagement of the private sector
• Looking Ahead
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PATH: An International Non-Profit Organization
To improve global health by advancing technologies, strengthening systems, and encouraging healthy behaviors.
Innovation ensures health equity
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Layers of Innovation for Global HealthTechnological innovation • Designing products, services, and/or methods which are culturally appropriate.
System innovation• Accommodating the technology within the
agricultural, health, or other delivery system.
Process innovation• Harnessing the energy of the private sector to ensure
sustainability => Public-Private Partnerships.
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Working to Working to improve improve micronutrient micronutrient health in rice health in rice consuming consuming communitiescommunities
PATH’s Ultra Rice Technology
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• Developed by Bon Dente International and transferred to PATH in 1997.
• Manufactured rice grain made from rice flour, micronutrients, and stabilizing ingredients.
• Extruded through pasta-making equipment, formed into the shape of traditional rice.
• Mixed with locally milled rice, typically at a 1:100 ratio.
• Can retain nutrients through typical preparation practices (soaking, rinsing).
• Over 30 studies to date form the evidence base for Ultra Rice technology.
Technological Innovation
© PATH/Shirley Jankowski
© John Lok/The Seattle Times
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Wholesalers/ Rice Aggregators
Small Retail, Open
Markets
Consumers
Fortified Rice (Ultra Rice blended w/ traditional rice) Ultra Rice grains only
Rice Distribution Channels
Blend at point-of-use
Blend in mills
Blend in warehouse
Public Sector/Food Aid Programs Public Sector/Food Aid Programs (School Feeding, Dry Rations, etc.)(School Feeding, Dry Rations, etc.)
Ultra Rice Grain ManufacturerRice Millers
Super/ Hypermarts
Large Retailer
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Rice Distribution Channels
Wholesalers/ Rice Aggregators
Small Retail, Open
Markets
Consumers
Fortified Rice (Ultra Rice blended w/ traditional rice) Ultra Rice grains only
Blend at point-of-use
Blend in mills
Blend in warehouse
Public Sector/Food Aid Programs Public Sector/Food Aid Programs (School Feeding, Dry Rations, etc.)(School Feeding, Dry Rations, etc.)
Ultra Rice Grain ManufacturerRice Millers
Super/ Hypermarts
Large Retailer
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Technology AttributesAttributes Current Grain Opportunity for Improvement
Nutrient Content • Iron (FePP), Thiamin, Folic acid, Zinc
• Add Vitamin A• May also enhance uptake of iron
Cost • Incremental cost of $15-$20 to fortify one MT of rice
•Use more bioavailable iron to reduce quantity needed• Find substitute for expensive
binders• Target is <$10 to fortify one MT of
rice
Performance • Minerals fully retained•Lose up to 40% of vitamins under rigorous preparation conditions
• Enhance grain strength through heat or other means to reduce losses
Appearance • Manufactured on cold extrusion equipment, slightly opaque
• Enhance translucency to reduce probability that grains will be picked-out before cooking
•Manufactured on double-screw hot extrusion equipment; expensive and not prevalent
•Optimize manufacturing on single screw hot extruders, which are more prevalent in the developing world
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Reaching Scale: Technology Refinement
Iron substitute/enhancer
Vitamin A/Iron
Heat in manufacturing
process*
Reduce Cost
EnhanceAppearance
Expand Nutrients
Optimization R&D Nutritional value/access
Maximize impact
Improve Performance
Deliver Vitamin A and enhance uptake of iron
Use less iron and enhance bioavailability
• Substitute heat for costly binders
•Potentially improve retention of vitamins
• Improve translucency
• Manufacturing flexibility
*Single screw hot extruders and/or adding steam to a cold manufacturing process
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Reaching Scale: Technology Refinement
Iron substitute/enhancer
Vitamin A/Iron
Heat in manufacturing
process*
Reduce Cost
EnhanceAppearance
Expand Nutrients
Improve Performance
*Single screw hot extruders and/or adding steam to a cold manufacturing process
Partners
Abbott Corporation: nutritional scientists(pro-bono contribution)
Kansas State University:(single screw hot extruders)
Northern Crops Institute at North Dakota State University: (cold extrusion plus steam)
USDA Food and Agricultural Service
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Partners
Institut de Recherche pour le Développement (IRD)
WFP School Meals Programme• 500,000 primary schoolchildren in the Ministry of Education/WFP school meals program.
•McGovern-Dole Program covers funding for food commodities (rice, canned fish, legumes, etc.) and operational costs.
Reaching Scale: Test Improved Technology
World Food Programme (WFP) Cambodia
Biological Impact Assessment•16 schools in Kampong Speu province in Cambodia
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4 schools:No school meal (control)
4 schools:Standard meal (double control)
4 schools: UR new version (vitamin A and enhanced iron)
Baseline: Deworming + assessment for anthropometry, micronutrient status, parasite infestation and cognition
End-point assessment: Anthropometry, micronutrient status, parasite infestation, and cognition
No school meal
Standard school meal
UR new in school meal
Study Design = 500 per arm = 2000 children
4 schools:UR current version (no vitamin A)
UR current in
school meal5 mo assessment: Anthropometry , micronutrient status and cognition
No school meal
Standard school meal
UR current inschool meal
UR new in school meal
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Expanding the Evidence Base• Incremental impact of new Ultra Rice grain over the
current formulation. Further evidence for scale-up.
• First biological impact assessment of fortified rice in SE Asia.
• First assessment of fortified rice on cognition and anthropometry (weight, height, muscle mass).
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Innovation within Delivery System
Wholesalers/ Rice Aggregators
Small Retail, Open
Markets
Consumers
Fortified Rice (Ultra Rice blended w/ traditional rice) Ultra Rice grains only
Blend at point-of-use
Blend in mills
Blend in warehouse
Public Sector/Food Aid Programs Public Sector/Food Aid Programs (School Feeding, Dry Rations, etc.)(School Feeding, Dry Rations, etc.)
Ultra Rice Grain ManufacturerRice Millers
Super/ Hypermarts
Large Retailer
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Blending in Warehouse: Burundi USDA Food Aid Nutritional Enhancement Program
Indian equipment manufacturer: Toshniwal PATH developed prototype
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Blending in Warehouse: Burundi • Training warehouse staff
• Blending operation and quality control (5 people)• Maintenance & trouble-shooting (2 people)• Total training: over 40 man hours (4 days)
• Quality & traceability• Recording of homogeneity( %), date of blending,
batch number, date of manufacturing, date of dispatch.
• Results• Average UR blend = 1.04% (target 1%)• Coefficient of variation = 15.9% (< 20% sufficient)• No change in homogeneity during transport to schools• PATH blending machine => target price $300
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Blending at Rice Mills: WFP Cambodia• Donated rice and Ultra Rice stored in WFP’s warehouses.
• All commodities shipped to rice mills to be blended.• Validation studies already conducted on batch and
continuous blenders.• Used brown rice in lieu of Ultra Rice to assess blend
efficiency and effectiveness.• Results: coefficient of variation between 10-20%, under two
minutes to achieve homogenous blend in batch blend process.
• Fortified rice bagged, delivered back to WFP warehouses, and
stored until dispatched to the schools.
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Looking Forward• Additional biological and operational evidence: • Approved commodities list of WFP and USDA• National policy change• Programmatic policy change
• Further scenarios of integration need to be piloted in order to facilitate uptake once approved.
• PATH can offer technical assistance and tools to the global development community.
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Summary
• Innovation goes well beyond the technology.
• Innovation within food aid can spillover into local market development (and vice versa).
• Fortified rice is ready for scale-up by the global development community.