and on leverage points within the value chains for maximizing nutritional impact. Introduction

Transcription

1 » Nutrition Integration Fact Sheet Nutrition Integration Fact Sheet LEGUMES In recognition of the relationship between nutrition, agricultural science and market forces, the development community is moving toward increasingly integrated value chain development programming. Practitioners now must include nutritional considerations into core agricultural development work and measure nutritional impact. This fact sheet is produced as part of ACDI/VOCA s ongoing learning agenda. It is one in a series designed to be a practical and informative resource for staff on the nutritional value of crops and on leverage points within the value chains for maximizing nutritional impact. Introduction Legumes are a classification of plants that includes peanuts, groundnuts and pulses such as peas (chick, pigeon, etc.), beans (kidney, soy, etc.) and lentils. Legumes are a nutritionally significant source of iron, zinc, dietary fiber, folate, and dietary protein. 1 The levels of iron and zinc in legumes are similar to those in meats, poultry and fish. Because legumes also fix nitrogen into the soil as they grow, replenishing critical nutrients lost during production of staple crops and improving soil health, they are also of significant agronomic value. This is especially valuable for smallholder farmers, who frequently struggle to maximize crop yields due to declining soil health after many years of intensive use on limited landholdings. For populations with a cereal-based diet, legumes are a low-cost way to complement the protein profile of staple foods such as rice and maize. Legumes such as peanut and chickpea are also used as the primary ingredient for ready-to-use supplementary or therapeutic foods in feeding programs for malnourished children. There is a wide variety of leguminous crops. This fact sheet uses beans, soybeans, cowpeas and peanuts as selected examples to raise awareness about the nutritional profiles of legumes and to assist practitioners in selecting legumes for nutrition-sensitive value chain development. It closes with recommended interventions along legume value chains that can maximize householdlevel nutritional impact.

2 Nutritional Profiles Crop Beans (e.g., black, kidney, navy) Soybeans Cowpeas and Pigeon Peas Peanuts Nutritional Profile Most beans (with the exception of green beans and sugar peas) are nutritionally rich, especially in protein and iron, and are a good source of dietary fiber and complex carbohydrates. Beans also contain large amounts of folate, calcium, zinc and other micronutrients. However, the body s absorption of these minerals is compromised by the presence of fiber and other chemicals in beans. Absorption of iron from beans can be increased by consuming them with a source of vitamin C (e.g., from fruits and vegetables), or with small amounts of meat. When beans and grains are served together in dishes like beans and rice, or lentils and maize, they provide a complete protein profile, containing all essential amino acids. Although some B vitamins are lost in preparation, cooked dry beans retain more than 70 percent of these vitamins after hot soaking and cooking. Soybean is typically grown as an input into feed for animals and soybean oil for human consumption. Soybean oil is considered more healthful than palm oil or peanut oil, and it is an important source of omega-3 fatty acid, an essential fatty acid that is important for maternal and child health. When eaten as a bean, soybean is a complete protein nearly equivalent to the protein quality of meat, milk and eggs. Cowpeas and pigeon peas are a good source of micronutrients, including vitamin A, vitamin C, B vitamins, iron and calcium. Like other legumes, cowpeas have a high-quality protein profile. Both cowpea and pigeon pea are good additions to the staple-based meal (e.g., rice, maize or other cereals) because they complement the protein profile and supply iron. Most importantly, cowpeas are relatively free of the kind of metabolites that prevent absorption of the beans full nutritional value. Cowpeas can be consumed in different stages of maturation. The immature seed pods are boiled and eaten as a vegetable. The mature seeds can be cooked with other foods or ground into flour to make a variety of cowpea products. Peanuts are rich in protein, minerals, vitamins, antioxidants and energy. Peanuts do not provide a complete protein but can easily be complemented by rice, bread or other carbohydrates. Unlike some beans and peas, peanuts are also high in fats and can be used for oil production. Nutritional Considerations in Legume Value Chain Systems Agriculture practitioners often focus on increasing a crop s nutritional benefits through production-level interventions, yet many additional opportunities arise when a crop is viewed in the context of broader, integrated systems (such as inputs, support services, marketing, production, storage, etc.) that form the entire value chain system. A simple value chain representing a legume s path from farm to fork is shown below with sample interventions to improve nutrition at each stage. Some of these examples are discussed in greater detail in the text that follows. Note: A comprehensive, nutrition-sensitive value chain system approach to development considers the potential nutritional impact of bottlenecks in the enabling environment and support services (e.g., transport, finance, packaging, etc.) and takes into account the nature of linkages, relationships and governance in the value chain system. This is represented in the graphic below, but because this introductory fact sheet is intended for application in a diverse array of market environments, ACDI/ VOCA has targeted the discussion that follows along the core value chain path. For more information on the value chain approach, see kdid.org/vcwiki.

3 Figure 1: Nutritional Considerations in Legume Value Chain Systems Better trade regulations and standards on biofortification, aflatoxin Public investments in R&D Regional/Global Enabling Environment International retailers Improved finance flow through chain: e.g., to processors for fortification; to input suppliers for legume promos and biofortified seed trials; to producers, esp. women, for input purchases National Enabling Environment Integration of nutrition education into extension services (including SMS) Crosscutting service providers (e.g., financial services, extension, transport, t storage) Promotion of fortification of oils Improved drying and storage practices to extend shelf life and reduce aflatoxin Improvedlinkages for value added processing Exporters Wholesalers Processors Producers Input suppliers National retailers Improved d access to legume seeds, inputs and biofortified seeds Education of input agents on nutritional benefits of legumes End user: animal feed and nonfood users End user: household consumer Consumption of legumes with rice, maize or other cereals to obtain a complete protein profile Education and behavior change to deliver key nutrition messages Intercropping or rotation of legumes and maize Improved post harvest and home storage to reduce loss and aflatoxin Input Supply Linkages with Input Suppliers: Many input providers already know of the agronomic benefits of legumes, but development practitioners can work to educate rural agents and retailers about the nutritional benefits as well, especially where rural input networks are more robust. These agents can then become a conduit for consumer education and they can use nutritional messaging to drive sales. At demonstration plots or field days, input suppliers can also demonstrate the dual agronomic and nutritional benefits of rotating and intercropping legumes with staples (for example, see Production below). Where biofortified seeds are available, practitioners can facilitate linkages between input companies and biofortified seed suppliers so that they can begin stocking the product and receive training on proper usage. Biofortified Seeds: Many research organizations and agricultural colleges have invested significantly in developing biofortified seeds. All bean varieties are not created equal in terms of nutritional value: The performance of a particular variety is influenced by climate, environment, soil condition and planting techniques. Iron-fortified beans are under development for use in the Congo and Rwanda by HarvestPlus. Mineral biofortification in beans is advantageous because the high baseline iron content allows initial breeding attempts to be much more successful than in cereals. Unlike many cereals that are polished before eating, which results

4 Case Study: Legume System and Child Health Context: A three-year participatory research project in Mzimba District, Northern Malawi. The area is characterized by high levels of young child malnutrition and a monotonous diet with maize as the primary staple. A variety of legumes are grown in the region. Soils are deficient in nitrogen and input use is low. Pilots: Maize intercropped with pigeon pea Pigeon pea intercropped with soybean, then rotated with maize Pigeon pea intercropped with groundnut, then rotated with maize Mucuna pruriens (velvet bean) rotated with maize Tephrosia vogelii intercropped with maize Progress/qualitative results: Participating farmers developed indicators and assessed legume systems with regard to effects on soil fertility, food security, child nutrition, and gender and other social issues. Farmers motivation for adoption was to provide family food, not to enhance soil fertility or to sell. Choice of legume system reflected their role in filling seasonal food gaps. Majority of committee members were women, who cited link with child nutrition as their motive for joining. Discussion of gender role changes met with resistance from men and grandmothers, but a focus on child health served to neutralize conflicts. in significant loss of nutrients, beans are consumed whole and conserve most of their nutritional content. Climbing beans are an ideal biofortified variety for smallholders, because of their high yield in small space, large grain, good nitrogen fixation, weed suppression and suitability for various cropping systems (e.g., intercropping with maize). Production and Post- Harvest Handling Intercropping and Rotation Planting: Legumes transfer fixed nitrogen to the soil. They can be intercropped with cereals as a way to increase yields through improved soil health. Legumes are ideal intercropping plants with cereals such as maize, rice, sorghum and millet, as well as some vegetables. Two particularly beneficial combinations for both intercropping and rotation planting are profiled to the left: Beans, Maize and Squash Intercropping 2 : Maize and beans are nutritionally and ecologically complementary. Established maize provides stalks for climbing beans, which fix nitrogen to the soil that maize utilizes. When squash is added, this polycropping system is traditionally called Three Sisters in Central America; the overall yields for the three crops are greater when they are grown together than when they are grown separately. The leaves of beans and squash vines help retain moisture in the soil. Concurrent production allows households to access a morecomplete nutritional profile in their meals: Beans are rich in the essential amino acids (leucine and lysine) that are deficient in maize, while maize is high in some essential amino acids that are deficient in beans (sulfur-containing amino acids). Beans also provide the vitamin niacin, which is very low in maize. Squash is an excellent source of carotenes, the plant form of vitamin A. Cowpea/Pigeon Pea Intercropping and Rotation : Cowpea and pigeon pea are ideal for companion-planting systems with staple cereals, especially intercropping with maize. Peas also intercrop or rotate with vegetables like broccoli, carrots, tomato and pepper. They are also suitable as a pulse crop only grown in rotation with maize, sorghum and millet. Cowpea/pigeon peas are affordable and valuable additions to staple meals as they complement cereals protein and micronutrient profile. Pigeon pea also has multiple uses as a flour additive and animal feed additive. Aflatoxins 4 : Peanuts are especially susceptible to alfatoxin contamination. Aflatoxin, a fungus that infects crops in the field and in storage, can cause liver failure, chronic disease, cancer and even death. Exposure is also associated with stunting and delayed development in children. It is a serious problem in sub-saharan Africa in many crops, such as maize, and unacceptable levels

5 of the toxin is often grounds for buyers to reject crops or offer low prices. Aflatoxin control involves promoting good agricultural practices, such as the following: Early planting prevents peanuts from maturing during periods of low rainfall, which stresses a plant and encourages growth of the fungus on ripening crops. The use of hand-operated or mechanized peanut-shelling equipment can ease the task of shelling. However the practice of moistening the unshelled nuts to make them easier to shell results in higher contamination of aflatoxin. Poor storage conditions increase the risk of contamination. Peanuts should be sold or eaten immediately after shelling to avoid poor household-level storage. Storage 5 : Improved storage and storage techniques can increase availability of nutritious foods during the lean season, reduce food safety concerns such as aflatoxin, and increase marketability and trade of nutritious foods. For example, green pigeon pea is highly perishable and few farmer groups have the technical facility for storing green pigeon peas 6. There is also a growing export market for green pigeon pea, which at the moment remains largely inaccessible to smallholder farmers due to lack of proper handling and cold storage facilities. Fortified Processing and Packaging Fortified Processing: Fortifying vegetable and peanut oils 7,8 can improve access to fat-soluble vitamins such as A, D and E, which can be uniformly distributed in oil. This permits easy and costeffective addition of nutrients without the need for elaborate equipment. The stability of vitamin A is greater in oils than in any other food and oil facilitates the absorption of vitamin A in the body. Crude vegetable oils are a rich source of vitamin E but during processing, much of the vitamin is lost. Vitamin E can be added to refined oil as a nutrient or as an antioxidant, preventing rancidity and oxidation (which damages nutrients, shortens shelf life, and corrupts flavors and odors) of other compounds in the oil. Many countries in sub-saharan Africa have some level of domestic oil processing but few fortify vegetable oils. Vegetable oil companies can become development partners by fortifying oils and marketing to consumers while still earning the economic benefits of producing oil. Commercial processers in West Africa have begun fortifying oils and offer a good example for the rest of the continent. In West Africa, it is estimated that the total cost of fortifying oil with vitamin A at a level of 30 IU per gram of oil is $1.95/ton, which is less than 1 percent of the cost of oil production. Studies show that fortifying margarine does not alter its flavor and products made from fortified soybean oil are not distinguishable from unfortified ones. Packaging: From a nutritional perspective, packaging is an important supporting service in this value chain: To maintain vitamin A activity, fortified oil needs to be packaged in light-protected (e.g., dark-colored), sealed containers. The availability and affordability of such packaging material will impact the cost of marketing fortified oils that retain their nutritional value. End Markets and the Enabling Environment: Consumer Awareness: Nutrition education through behavior change communication is necessary to ensure meal preparers know how to combine crops to provide the most nutritional balanced meals for their families, especially during critical growth periods such as pregnancy, lactation and 6-23 months of age. Product Diversification: Legumes such as cowpeas can be made into multiple products: They can be ground into flour to make local foods (e.g., fried cakes, porridge); canned and sold in larger markets; and added to cereal (flours) as supplements or as additives to livestock feeds. Peanuts are versatile they can be made into peanut butter, various peanut snacks, peanut oil, peanut paste (an important ingredient for many food products) and the primary ingredient for supplementary foods/therapeutic foods. Enabling Environment: Better control of aflatoxin in peanuts

6 and good monitoring procedures for production and processing provide opportunities to market products for use in supplementary foods and school feeding programs as well as for export to the international markets. Key Messages Eating a diverse diet improves nutritional status, and diversified production and processing strategies reduce risk for smallholder farmers and improves market opportunities. Agricultural development projects should highlight this dual benefit of diversification in both production and consumption and consider the entire value chain system in designing interventions. Key messages include the following: 1. Legumes are an excellent source of protein, iron and zinc, and specific crops are rich in vitamins, folate and calcium; when eaten with staple foods like maize and rice, legumes provide a complete protein profile and are more cost-effective than meat. 2. Because they are nitrogenfixing plants, legumes can be intercropped and rotated with maize and rice to improve soil health. 3. Pests can be controlled with simple storage improvements. For example, turning bean sacks two-to-three times a day can stop a weevil infestation. 4. Aflatoxin contamination can be prevented by early planting, improved shelling techniques and storage/quick sales. This keeps consumers healthier and improves the marketability of groundnuts. 5. There are many ways to process peanuts (e.g., flour, oil, paste, snack foods), and most can be done on a small scale. This provides many options to increase consumption to improve nutrition and provides additional market opportunities for small producers. 6. Producer and consumer education is key to increased consumption of nutritious foods. Using proper incentive strategies, other market actors (e.g., input suppliers, retailers, etc.) can also play an important role in education and behavior change. Please do not reproduce this content without permission. 1 See the Nutrition Primer, part of this series, for additional information on macro and micronutrients and their affect on health and nutrition. 2 Beans and Maize: Nutritionally and Ecologically Complementary 3 Vegetable Rotations, Successions and Intercropping 4 Purging Malawi s Peanuts of Deadly Aflatoxin 5 The potential of pigeonpea (Cajanus cajan (L..) Millsp) in Africa 6 The potential of pigeonpea (Cajanus cajan (L.) Millsp.) in Africa 7 Food Fortification in West Africa Assessment of opportunities and strategies 8 for more information. ACDI/VOCA is an economic development organization that fosters broad-based economic growth, raises living standards and creates vibrant communities. ACDI/VOCA has worked in 145 countries since 1963.» Visit us at

7 » Nutrition Integration Fact Sheet Nutrition Integration Fact Sheet MAIZE In recognition of the relationship between nutrition, agricultural science and market forces, the development community is moving toward increasingly integrated value chain development programming. Practitioners now must include nutritional considerations into core agricultural development work and measure nutritional impact. This fact sheet is produced as part of ACDI/VOCA s ongoing learning agenda. It is one in a series designed to be a practical and informative resource for staff on the nutritional value of crops and on leverage points within the value chains for maximizing nutritional impact. and maize meal is critical to smallholder farming livelihoods and the food security of both rural and urban households. It is a significant contributor to the economic and social development of many sub-saharan African countries. Accordingly, the maize value chain is given great attention by a variety of donors in countries such as Ethiopia, Ghana, Sudan, Rwanda, Senegal and Uganda. Because of maize s significance as a staple commodity, it is important to understand its nutritional profile, know what foods complement its deficiencies, and follow practices to either maximize its nutritional benefits or limit nutrient loss. This fact sheet identifies the nutritional problems facing populations that consume maize as their primary energy source and recommends ways to improve nutritional benefits along the maize value chain. Nutritional Profile 1 Most maize-based diets, particularly in Africa, lack the supplementary foods necessary to meet the body s protein and micronutrient needs when maize is consumed in large quantities. Maize-consuming populations are nutritionally better off when maize is consumed with a sufficient amount Introduction Maize is the primary source of daily caloric intake for many populations around the world. In Kenya, for example, over 85 percent of the population depends on maize as their main source of calories. Yet calories (energy) alone are not sufficient to sustain a healthy body and maize has limited nutritional value. Nonetheless, maize including maize flour The quality of protein in maize is low lower even than that of other cereal grains. It is deficient in some essential amino acids (lysine and tryptophan) and contains an excess of other amino acids (those containing sulfur) that negatively influence the body s protein utilization. Maize lacks many vitamins and minerals such as B vitamins, zinc and iron.

8 of high-quality protein foods (e.g., legumes, milk, seeds, poultry, fish and meats) and micronutrient-rich vegetables (e.g., green leafy vegetables). For example, protein-rich legumes (e.g., beans, peas and peanuts) are a relatively good source of lysine and tryptophan but are low in sulfur amino acids. Therefore, the legume protein is a strong complement to maize protein. A meal made up of one-quarter legumes and three-quarters maize would provide a good balance. 2 Green leafy vegetables such as sweet potato leaves, spinach, and collard greens are rich in iron, zinc and vitamin A and increase the absorption of usable protein in a maize and bean diet. Nutritional Considerations in a Maize Value Chain System Agriculture practitioners often focus on increasing a crop s nutritional benefits through production-level interventions, yet many additional opportunities arise when a crop is viewed in the context of the broader, integrated systems (such as inputs, support services, marketing, production, storage, etc.) that together create the entire value chain system. A simple value chain representing maize s path from farm to fork is shown below with sample interventions to improve nutrition at each stage. Some of these examples are discussed in greater detail in the text that follows. Figure 1: Nutritional Considerations in a Maize Value Chain System Better trade regulations and standards on biofortification, aflatoxin Consideration of effects of import/export bans Public investments in R&D Note: A comprehensive nutrition-sensitive, value chain system approach to development considers the potential nutritional impact of bottlenecks Regional/Global Enabling Environment International retailers Improved finance flow through chain, e.g., to processors for fortification; to input suppliers for orange maize promos and biofortified seed trials; to producers, esp. women, for input purchases National Enabling Environment Integration of nutrition education into extension services (including SMS) Crosscutting service providers (e.g., financial services, extension, transport, t storage) Fortification of maize flour/meal with iron and vitamin A Improveddrying drying and storagepractices to better preserve maize and reduce aflatoxin Proper disposal of contaminated grains by burning, burying Exporters Wholesalers Processors Producers Input suppliers Retailers End user: animal feed and nonfood users End user: household consumer Maize eaten with pulses for complete protein profile Addition of vegetables to increase dietary diversity Addition of eggs to meals of children under 5 Education and behavior change to deliver key nutrition messages Intercropping or rotation of maize and legumes Mixed home gardening/ integrated farming systems Biocontrol of aflatoxin through biocontrol pesticide Improved supplier access to sources of biofortified seeds (e.g., orange maize) Increased demand from consumers Education of agents on benefits of legumes, veggies intercropped with maize

9 in the enabling environment (e.g., import/export bans, price controls, food safety standards), support services (e.g., transport, finance, packaging, etc.) and the nature of linkages, relationships, and governance in the value chain system. This is represented in the graphic below, but because this introductory fact sheet is intended for application in a diverse array of market environments, ACDI/VOCA has targeted the discussion that follows along the core value chain path. For more information on the value chain approach, see Input Supply Linkages with Input Suppliers: Low maize yields on smallholder production systems are a recurrent concern throughout sub-saharan Africa. Because of this, many agricultural value chain programs target inefficiencies in input supply systems. At the same time, practitioners can work to educate rural agents and retailers about improved maize varieties. At demonstration plots or field days, input suppliers can also demonstrate the dual agronomic and nutritional benefits of rotating and intercropping maize with legumes (for example, see Production below). Where biofortified seeds are available, practitioners can facilitate linkages between input companies and biofortified seed suppliers so that they can begin stocking the product and receive training. Biofortified Seeds: Orange maize is a biofortified variety with a high beta-carotene (plant-source vitamin A) content. This variety has been introduced in African countries such as Zambia, Mozambique, Kenya and Zimbabwe. Research on high-yielding adaptation of orange maize and its consumer acceptance are still ongoing. Production, Post- Harvest Handling and Storage Intercropping and Rotation Planting: Maize and legumes (e.g., soybean, cowpea, pigeon pea, beans, groundnuts, etc.) complement each other s protein makeup and can provide a complete protein profile when eaten together 3. African cooking combines both maize and beans/peas in many dishes, and traditional farming also practices planting maize and legumes together. Legumes fix the nitrogen to the soil for maize utilization, and maize provides stalks for beans to climb. Growing maize and legumes in the same garden/ farm is agronomically effective, nutritionally beneficial and culturally appropriate. Intercropping examples can be found in the Legume Fact Sheet. Integrated Farming Systems: Integrated farming systems such as home gardening can Maize and legumes complement each other s protein makeup and can provide a complete protein profile when eaten together. meet most of a rural household s basic dietary needs and perform many others functions, such as supply feed for animals used for consumption and on the farm. 4 A good home garden might include fruit and nut trees, cereals, vegetables and small domesticated livestock such as chicken. Companion planting (maize and legumes) ensures long-term supply of staple foods. Trees and vegetables provide a continuous source of nutritious additions. Chickens and livestock provide vital sources of protein and micronutrients through their meat, milk and eggs. Eggs are excellent source of highquality protein, healthy unsaturated fats, vitamin A and iron. One egg contains 13 essential vitamins and minerals needed to promote the proper development of children ages 5 and under. Milk is particularly linked to linear growth in children, thus playing an important role in the reduction of stunting. Maize and legumes are also good feeding grains for livestock,

10 which in return provides organic waste materials as a source of fertilizer. Maize constitutes over half of inputs into poultry feeds, mainly because its energy source is starch, which is readily available as energy and is easily digested by poultry 5. Aflatoxin 6,7 : Aflatoxin is a significant problem in maize, often due to poor post-harvest and storage conditions at the household from homestead production. A fungus (Aspergillus parasiticus) that infects crops in the field and in storage, it can cause liver failure, chronic disease, cancer and even death. Exposure is also associated with stunting and delayed development in children. As many buyers in formal maize markets test for aflatoxin levels, contaminated maize can result in rejections and loss of income. Contamination is possible when no visible signs of fungus are present. Grains with aflatoxin must be disposed of immediately through burning or burying. Preventive practices include the following: Production: Aflasafe is the first indigenous biocontrol product in Africa. It is a biopesticide and contains four native nontoxic strains of Aspergillus flavus that outcompete and replace the toxin-producing strains, thus reducing aflatoxin accumulation by up to 99 percent. Aflasafe has been approved in some African countries (e.g., Nigeria). Biocontrol is thus far the most effective method available for preventing aflatoxin contamination from crop development, through storage, until use. Post-Harvest Handling: Ensure crop is not left on the ground or on bare soil, where fungal spores develop. Clean and sieve to remove broken kernels, foreign matter, and diseased and rotten grains. These attract moisture and pests leading to spoilage and/or fungal growth. Ensure crops are properly dried immediately after harvesting. Drying will not reverse the effect of poison in contaminated grains, but it may inhibit further growth of molds. Storage: Clear pathways to allow for good air flow. Ensure timely pest control interventions. Ensure that grains are bagged in natural fiber bags for storage (not plastic). Cooking, Animal Feeding and Disposal: Do not eat moldy grains or grains with any signs of fungal contamination. Cooking thoroughly will not eradicate aflatoxin, because it is a poison not a pathogen. Feeding animals contaminated grains is not advised because aflatoxin above certain levels also causes cancer and other diseases in animals. Processing Milled maize flour or granulated maize meals are a major component of the African diet. As with all cereals, most micronutrients are concentrated in the outer layers of the grain; removing these layers in the milling process results in the loss

11 of most vitamins and minerals. These losses, however, can be replaced through enrichment or fortification without affecting the quality or acceptability of foods made from maize flour or maize meal. Mandatory fortification of commercial maize flour is slowly becoming the standard in many African countries. Fortifying Maize 8,9,10 : Smallscale fortification adds micronutrients to milled cereal products in mills with a capacity of less than one metric ton per hour using a diluted premix or preblend that can be added with or without special equipment. Premix is a commercially prepared blend of vitamins and minerals together with an inert carrier like starch to prevent interactions of these micronutrients. The premixes used in large-scale mills are usually too concentrated to be used at the small mill level, thus it is diluted and called a preblend, typically by blending with a cereal. This is added either to the grain during milling or to the flour/meal after milling. Flour fortification programs should include appropriate quality assurance and quality control programs at mills to ensure proper blending and nutrient content. End Markets Consumer Awareness: Nutrition education through behavior change communication is necessary to ensure meal preparers know how to combine crops to provide the most nutritionally balanced meals for their families, especially during critical growth periods such as pregnancy, lactation and the first 6-23 months of age. Product Diversification: Maize is traditionally the main ingredient in many weaning foods in Africa. 11 Baby cereals with improved grain quality (such as decreased aflatoxins) and added nutritional value can bring nutritional benefits as well as market opportunities. For example, low-cost, nutritious, well-balanced weaning foods rich in protein, energy and micronutrients can be developed from locally available foods. One such food can be a blend of legume (groundnut and/or cowpea) and a fortified cereal (maize). Combinations like this can be easily adopted by food processors and made available in the market. Key Recommendations Eating a diverse diet improves nutritional status, and diversified production and processing strategies reduce risk for smallholder farmers and improves market opportunities. Agricultural development projects should highlight this dual benefit of diversification in production and consumption and consider the entire value chain system in designing interventions. Key messages include the following: Case Study: ACDI/VOCA s Kenya Maize Development Program KMDP is a good example of integrating nutrition and food safety considerations into market-driven value chain development. Interventions include: Fortified maize: KMDP developed maize meal formulations fortified for different consumer groups (HIV/AIDS affected, lactating mothers, children) Promotion of Intercropping: Additional crops (e.g., beans, peas, sweet potatoes, Irish potatoes, sorghum) are promoted as part of a diversified farm system. Aflatoxin contamination reduction at production and handling levels: KMDP did a pilot project for the biocontrol pesticide Aflasafe, and conducted trainings on improving maize production, processing and storage practices to reduce aflatoxin contamination. Staple cookbook with basic nutrition information: The project is developing the Kenya Culinary and Nutrition Cookbook, which has recipes using alternative staple foods as well as basic nutrition information on each dish. The cookbook encourages the modern Kenyan diet to appreciate the nutritional and therapeutic values of these alternative staple foods and thus to create market demand. HIV/AIDS prevention: HIV/ AIDS prevention education for youth and young people is incorporated into KMDP s training. KMDP sponsors activities like dramas and puppet shows demonstrating HIV/AIDS prevention and care techniques, including the importance of proper nutrition for people living with HIV/AIDS.

12 Although an important source of calories, maize contains few micronutrients and low-quality protein; therefore it should be consumed with complementary foods such as legumes for protein and vegetables for micronutrients. Growing maize and legumes together is agronomically beneficial to both plants. Improved post-harvest handling, storage and cooking can prevent aflatoxin contamination. This keeps consumers healthier and improves the marketability of maize Most of maize s nutritional value is contained in the shell and lost during processing. Maize flour can be fortified using a pre-mix by small-scale and commercial processors alike. This infuses maize with essential nutrients and creates a value-added product for increased market opportunities. Producer and consumer education is key to increasing consumption of nutritious foods. Using proper incentive strategies, other market actors (e.g., input suppliers, retailers, etc.) can also play an important role in in education and behavior change. Please do not reproduce this content without permission. 1 Maize in human nutrition, FAO. 2 Chapter 8 Improvement of maize diets org/docrep/t0395e/t0395eoc.htm 3 Intercropping with Maize in Sub-arid Regions. forest.mtu.edu/pcforestry/resources/studentprojects/ Maize%20Intercropping%20in20East%20Africa.pdf 4 UNICEF Home Garden Handbook. technologies/unicef%20home%20garden%20handbook. pdf 5 Low-tannin sorghum, while not commonly used in feed, can also be used as a substitute for maize in feed. 6 Aflatoxin contaminated maize picture: org/index.php/2011/02/alleviating-aflatoxin-in-africa 7 AflaControl, IFPRI. asp 8 For additional information, see: Fortifying Africa s Future. The Micronutrient Initiative Fortification Handbook edu/wheatflour/keydocs/mi_fort_handbook.pdf; and Small Scale Mill Fortification Manual. files/ssfjan2005.pdf 9 The Micronutrient Initiative Fortification Handbook, handbook.pdf 10 Small Scale Mill Fortification Manual. org/files/ssfjan2005.pdf 11 Weaning foods in West Africa: Nutritional problems and possible solutions. V191e/ch06.htm ACDI/VOCA is an economic development organization that fosters broad-based economic growth, raises living standards and creates vibrant communities. ACDI/VOCA has worked in 145 countries since 1963.» Visit us at

13 » Nutrition Integration Fact Sheet A Nutrition PRIMER The U.S. government is increasingly asking development practitioners to integrate nutritional considerations into core value chain development and to measure nutritional impact. This primer was developed to facilitate these efforts. It provides an overview of the major nutrients essential to good health, lists food sources of these nutrients and describes the health implications of nutritional deficiencies. Eating a wide variety of foods needed for growth and maintenance including protein, carbohydrates, fats, vitamins, nutrients and antioxidants keeps the human body strong and helps prevent disease. Both micronutrients (e.g., vitamins, minerals) and macronutrients (e.g., fats, carbohydrates, protein) are essential. Macronutrients are needed in large amounts for normal growth and development. Micronutrients are needed in very small quantities for normal growth and development. Macronutrients Carbohydrates Source of Energy: Carbohydrates contribute most of the energy (i.e., calories) in human diets. Carbohydrates should comprise percent of the daily calories for maximum nutrition. The body turns carbohydrates into sugars, which are used as fuel for energy. In addition, some carbohydrates, known as complex carbohydrates, are high in dietary fiber, which plays an important role in cholesterol control, blood sugar stabilization and bowel function improvement. Complex carbohydrates include whole grains, brown rice, and fruits and vegetables. Carbohydrates are found in the following foods: Fruits and vegetables Breads, cereals and other grains (e.g., rice, maize, wheat, sorghum) Breastmilk, animal milk and milk products (e.g., butter, cheese) Foods containing added sugars (e.g., cakes, cookies and sugar-sweetened beverages) 1 Proteins Source of Amino Acids: Protein is an essential component of muscle tissue, organs, enzymes, blood, antibodies and neurotransmitters in the brain. Proteins are made from amino acids, which are the building blocks of life, and regulate every biochemical reaction in the body, such as metabolism. Protein intake should be percent of total daily calories. There are two types of protein: complete and incomplete. Animal protein sources are considered complete (i.e., they contain all essential amino acids); plantbased proteins are incomplete (i.e., they do not have all essential amino acids by themselves). For populations following a plant-based diet, it is necessary to combine at least two plant protein sources to obtain a complete protein profile, for example, rice and beans or peanut butter and bread. A nondiverse diet, such as one consisting only of rice, may fulfill caloric needs but leave out protein or other essential micronutrients from other food sources, leading to malnutrition. Protein is found in the following foods: Eggs, meats, poultry and fish Legumes (e.g., dry beans, peas, nuts, seeds) Milk and milk products Grains, some vegetables and some fruits (provide small amounts) Fats: Fats are also an essential part of the diet and should comprise percent of the daily calories for maximum nutrition. Fats play a vital role in maintaining

14 healthy skin and hair, insulating body organs against shock, maintaining body temperature, delivering fat-soluble vitamins and promoting healthy cell function. Fat is found in the following foods: Cooking oil, coconut oil, red palm oil Nuts (cashews, almonds) and some legumes (soybeans, groundnuts) Butter or margarine Meats, fish and dairy products Micronutrients Micronutrients include vitamins and minerals. They do not provide energy but are vital to many body functions, including growth and brain development. Deficiencies in the three micronutrients discussed below cause the most significant public health concerns and are priorities for the majority of food security programs. The dietary requirements of each nutrient vary by age and life stage (e.g., pregnancy, infancy, prepuberty). Vitamin A and Vitamin A Deficiency: Vitamin A plays a role in vision, immune function, promotion of growth and skin health, among other things. Night blindness is the best-known symptom of vitamin A deficiency. Other health consequences include poor growth, higher morbidity and increased vulnerability to infections. Vitamin A supplementation is widely promoted for women and for children under 5 years of age. Vitamin A is found in the following foods: Livers of beef, pork, chicken, turkey, fish Orange vegetables, fruits (e.g., orange flesh sweet potatoes, pumpkin, carrots, papaya) Dark green leafy vegetables (e.g., kale, spinach, collard greens, broccoli) Zinc and Zinc Deficiency: Zinc is an essential mineral. It is involved in the metabolism of carbohydrates, synthesis of energy protein and transport of carbon dioxide. It is also important in wound healing, brain function and bone growth. Zinc is found in the following foods: Oysters Red meats and poultry Whole grains Dairy products Zinc deficiency causes diarrhea, growth retardation, loss of appetite and impaired immune functions. Zinc status is very difficult to measure and thus zinc deficiency prevalence is rarely reported, though it is generally thought to be high. Zinc supplementation, with or without other micronutrients, has been widely used in public health intervention to control diarrhea and prevent malnutrition. Iron and Anemia: Iron is critical for brain development and function, regulation of body temperature, muscle activity and metabolism. Iron deficiency results in nutritional anemia, which is a syndrome caused by malnutrition. In addition to anemia, other functional impairments include decreased immunity, reduced resistance to infection, increased morbidity and mortality, and decreased work performance. Iron is found in the following foods: Eggs and meats Dark green leafy vegetables (e.g., kale, spinach, collard greens, broccoli) Legumes (e.g., beans, lentils) Whole grains Enriched food products (e.g., fortified flours) Malnutrition Malnutrition covers a broad range of clinical conditions caused by an insufficient or poorly balanced diet, disease, faulty digestion and poor utilization of foods by the body. Both obesity and undernutrition are types of malnutrition. The incidence of obesity is rising and now affects both urban populations and the rural poor in many developing countries. Poor household diet and adult inactivity has led to situations with undernourished children and obese adults in the same household, with both suffering from the same underlying vitamin and mineral deficiencies. With increased obesity rates, diabetes, heart disease and cancers are also on the rise. Malnutrition that results from undernutrition is a leading cause of death in young children in developing countries. Underlying causes of undernutrition include: Insufficient access to food Poor maternal and child caring practices Inability, typically as a result of disease, of the body to

15 utilize food properly Poor water quality and sanitation Inadequate access to health services You cannot identify stunting simply by looking at a child. The girl on the left is 2 years, 2 months old; the girl on the right is 5 years old. Stunting: Stunting is reflected in the linear growth (or lack thereof) of a child under the age of 5 and measures long-term growth faltering, referred to as chronic malnutrition. Stunted children are too short for their age. Stunting develops over a long period of time as a result of inadequate dietary intake (e.g., insufficient protein, calories or micronutrients, particularly vitamin A and zinc) and/or repeated infections. It is irreversible; a stunted child will become a stunted adult. Worldwide, stunting prevalence increases as children age, reaching a plateau around 24 months. 2 The 1,000-day period from pregnancy through age 2 is the critical window of opportunity to shape a child s lifelong health and development. After this, the damage is irreversible. The irreversible physical and cognitive damage from stunting leads to lower adult productivity and enormous long-term economic loss to societies. 3 Interventions include increasing dietary diversity and improving feeding practices, such as Exclusive Breast Feeding (EBF) from immediately after birth until 6 months of age. Greater access to and utilization of nutritious foods for pregnant women and children during the first 5 years of life and promotion of EBF and continued breast feeding until 2 years of age are key to sustainably reducing stunting in a population. In addition to increased health care access, improved water and sanitation, and improved child caring practices, stunting can also be alleviated by improving diet diversity through agricultural interventions. Wasting: Wasting reflects current nutritional status and is measured using the ratio of a child s current weight to current height. It is the most life threatening of the three types of malnutrition. Wasted children are too light for their height or length. The condition is caused by inadequate intake of total calories (carbohydrates, protein and micronutrients), resulting in rapid weight loss or failure to gain weight. Wasting and acute malnutrition are often used interchangeably. Wasting can be reversed with improved diet and the treatment of underlying illnesses. Both children and adults can become severely wasted. Underweight: An underweight child is too light for his/her age. Children may become underweight because of wasting or stunting or both. An underweight child may suffer from acute or chronic malnutrition or both. Underweight is measured in children using weight for age. Underweight is used less often than stunting and wasting in measuring child malnutrition in developing countries. Body Mass Index (BMI) is often used to measure underweight during pregnancy. Global Acute Malnutrition (GAM) is a populationlevel indicator defined by wasting or the presence of bilateral Edema starts from feet and extends upward to other parts of the body. If a shallow print or pit persists after the thumbs press and lift, the child has oedema. It cannot be told by just looking.

16 pitting edema. 4 GAM rates are used by health and nutrition practitioners to gauge the seriousness of a nutritional emergency and educate programmatic responses required. While prevention of stunting and underweight through diet diversity may be the main contribution of agricultural development programs in addressing chronic malnutrition, children who are acutely malnourished need to be referred for treatment. Monitoring GAM rates along with food security indicators can be used to forecast and possibly prevent a major nutrition emergency. The GAM rate classification is as follows: >10% = Serious Emergency >15% = Critical Emergency >30% = Famine GAM is a combination of moderate acute malnutrition (MAM) and severe acute malnutrition (SAM). MAM + SAM = GAM. MAM = Weight For Height (WFH) -3 z-score and < -2 z- score. SAM=WFH <3 z-score. Additional Resources Integrating Nutrition into Feed the Future (FtF): FtF is the U.S. government s global hunger and food security initiative. library/nutrition-integration-feed-future-presentation Nourishing the Planet: A great (and ever-evolving) resource on a variety of indigenous plants with practical information on their agronomic and nutritious properties. indigenous-vegetable/ International Food Policy Research Institute (IFPRI) 2020 Vision Initiative. Focuses on leveraging agriculture for improved nutrition and health, with several excellent papers and case studies. Especially relevant are: Value Chains for Nutrition and Turning Economic Growth into Nutrition-Sensitive Growth. taxonomy%3a Food and Nutrition Technical Assistance (FANTA 2) and Infant and Young Child Nutrition (IYCN) Projects are two USAID-funded projects that have produced health and nutrition assessment and measurement tools, case studies, and training materials. Most relevant for programs implementing direct health and nutrition components. and fantaproject.org/ 1,000 Days Partnership and Scaling Up Nutrition Framework (SUN) are two influential global collaboration efforts focused on reduced undernutrition. Primarily for health practitioners. FAO Corporate Document Repository: This Nutrition and Consumer Protection link takes you to a repository of nutrition and commodity-specific studies, research and cases. Visit your Ministry of Health. Have your agronomist talk to health NGOs. Read the national nutrition strategy. Identify logical and value-adding points of leverage and coordination. Please do not reproduce this content without permission. 1 Caution: added sugar may lead to health problems such as dental cavities and obesity. 2 Robert E Black, Lindsay H Allen, Zulfiqar A Bhutta et. al. Maternal and child undernutrition: global and regional exposures and health consequences. The Lancet, January 2008, Vol. 371, Issue Sally Grantham-McGregor, Yin Bun Cheung, Paul Glewwe, Linda Richter, Barbara Strupp, Developmental potential in the first 5 years for children in developing countries. The Lancet, January 2007, Vol. 369, pages Oedema or edema is swelling caused by excess fluid trapped in the body s tissues. It is a sign of severe malnutrition. This primer was developed by ACDI/ VOCA in July It was prepared by Haoying (Echo) Wang in conjunction with Enterprise Development Portfolio and the Food Security Technical Unit. ACDI/VOCA is an economic development organization that fosters broad-based economic growth, raises living standards and creates vibrant communities. ACDI/VOCA has worked in 145 countries since 1963.» Visit us at

17 » Nutrition Integration Fact Sheet RICE Nutrition Integration Fact Sheet In recognition of the relationship between nutrition, agricultural science and market forces, the development community is moving toward increasingly integrated value chain development programming. Practitioners now must include nutritional considerations into core agricultural development work and measure nutritional impact. This fact sheet is produced as part of ACDI/VOCA s ongoing learning agenda. It is one in a series designed to be a practical and informative resource for staff on the nutritional value of crops and on leverage points within the value chains for maximizing nutritional impact. Introduction Rice is the primary staple food of many sub-saharan African countries. It is the largest single source of calories in many West African countries (including Côte d Ivoire, Guinea, Guinea Bissau, Liberia, Senegal and Sierra Leone), 1 and while many domestic rice industries struggle to compete on price and taste with imports, rice grown commercially and for subsistence is important for its impact on economic growth and food security as well. Not surprisingly, rice was selected as a value chain of national focus by over half of the Feed the Future priority countries, including Ghana, Kenya, Mali, Senegal, Tanzania and Mozambique. However, milled rice has relatively low nutritional value, and processing methods can greatly influence the amount of nutrients retained in the end product. Thus, a nutritionsensitive approach to the rice value chain is very appropriate, as market development without such a perspective may achieve economic benefits but leave nutritional benefits uncertain. This fact sheet identifies the nutritional profiles of different types of rice and recommends ways to improve nutritional benefits at various stages of the rice value chain. Strategies to increase the nutritional benefits of rice-based diets can play an important role in alleviating undernutrition in rural households, especially among women and children. Rice or any grain eaten alone cannot supply all of the nutrients necessary for adequate nutrition. Micronutrient deficiencies are common in rice-consuming regions when rice makes up most of the daily diet. Animal products and fish are useful additions to a rice-based diet as they provide large amounts of highquality protein and micronutrients. Legumes such as beans, groundnuts and lentils are also nutritional complements to a rice-based diet and help to complete the protein profile. 3 Nuts and seeds are rich in energy, protein, antioxidants, vitamins and minerals, and are a good source of omega-3 fatty acids (an essential fatty acid). And vegetables are an excellent source of vitamins, minerals and antioxidants. They supply the vitamin C, B vitamins and minerals that are lacking in a rice diet. See Table 1 for profile.

18 Nutritional Considerations in a Rice Value Chain System Agriculture practitioners often focus on increasing a crop s nutritional benefits through production-level interventions, yet many additional opportunities arise when a crop is viewed in the context of the broader, integrated systems (such as inputs, support services, marketing, production, storage, etc.) that form the entire value chain system. A simple value chain representing rice s path from farm to fork is shown below with sample interventions to improve nutrition at each stage. Some of these examples are discussed in greater detail in the text that follows. Note: A comprehensive nutrition-sensitive, value chain system approach to development considers the nutritional impact of bottlenecks in the enabling environment (e.g., import/export bans, price controls, food safety standards), support services (e.g., transport, finance, packaging, etc.) and the nature of linkages, relationships and governance in the value chain system. This is represented in the graphic below, but because this is introductory fact sheet is intended for application in a diverse array of market environments, ACDI/VOCA has targeted the discussion that follows along the core value chain path. For more information on the value chain approach, see See Figure 1, below. Figure 1: Nutritional Considerations in a Rice Value Chain System Consideration of effects of import/export policies Promotion P of public investments t in R&D Regional/Global Enabling Environment National Enabling Environment International retailers Demand creation for fortified and more nutritious rice varieties Improved finance flow through chain: e.g., to processors for fortification; to input suppliers for promos and trials of improved varieties; to producers, esp. women, for input purchases Crosscutting service providers (e.g., financial services, extension, transport, t storage) Exporters Wholesalers Processors Producers Retailers End user: household consumer Education and behavior change on nutritional benefits of different rice types Consumption C i of rice with ihlegumes for complete protein profile Addition of vegetables, eggs to increase dietary diversity Integration of nutrition education into extension services (including SMS) Input suppliers Intercropping or rotationof of rice and legumes, fish Adoption of improved varieties Increased awareness of nutritional implications of processing techniques Support for fortification of rice Improved I dsupplier access to sources of improved seeds (e.g.,nerica, Golden Rice) Increased demand from consumers Education of agents on nutritional benefits of legumes, fish rotated with rice

19 Table 1: Nutritional Profile Macronutrients Rice is low in fat and provides mainly carbohydrates for energy. The protein level of rice is the lowest among the cereals. Furthermore, it is deficient in some essential amino acids (including lysine) and contains an excess amount of other amino acids that negatively influence the body s protein utilization. Micronutrients Unmilled rice is a good source of thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3) and dietary fiber. However, these B vitamins and other micronutrients are lost when rice is milled and/or polished (e.g., white rice and broken rice) due to the loss of the bran layer. These nutrients are retained in brown and parboiled rice. See table below for additional information. Rice is not a good source of iron, zinc and vitamin A. 2 Input Supply Linkages with Input Suppliers: Many agricultural value chain programs target inefficiencies in input supply systems; At the same time, practitioners can educate rural agents and retailers about improved rice varieties, such as those profiled below. At demonstration plots or field days, input suppliers can also demonstrate the dual agronomic and nutritional benefits of rotating and intercropping rice with legumes, fish or vegetables (for example, see Production below). Where improved or biofortified seeds are available, practitioners can facilitate linkages between input companies and biofortified seed suppliers so they can begin stocking the product and receive training. Hybrid and Biofortified Seeds: Several types of improved seed varieties have emerged in recent years: Hybrid varieties: New Rice for Africa (NERICA), for example, is a product of hybridization between the cultivated rice species of Africa and Asia. It combines the local-stress adaptation of African rice with the high-yield potential of Asian rice. NERICA is more disease resistant and fertilizer responsive. There are now 18 upland varieties and 60 lowland varieties. Another hybrid variety NERICA is the makassane variety in Mozambique, which is resistant to bacterial leaf blight and blast. The variety produces a long grain and has a higher milling recovery rate. Vitamin A-biofortified variety: Golden Rice is a genetically engineered, yellow-orange rice grain that contains beta-carotene (a plant form of vitamin A). Breeding of varieties suitable for Asia is underway, but they are not yet available in Africa. Zinc-biofortified variety: Zinc Rice is being developed by Harvest Plus, and is to be released in Zinc Rice contains high level of zinc and is disease and pest resistant. Production Rotation Planting 4 : Legumes complement cereals like rice in both production and consumption. During the production cycle, legumes improve soil fertility and require less water than cereals. Their rotation with cereals also helps control diseases and pests. Rotation between beans/peas and upland rice is more common, while rotation with lowland rice is also possible. Many vegetables, such as pepper, carrots, garlic, onion and melons, can rotate with rice. In addition, rice-growing areas may consider rotating with oilseed, nuts and vegetables. Planting these nutritious crops with rice not only helps soil conservation, but also provides households with access to diverse food options. Intercropping with Fish 5,6 : Fish can be raised in fields with lowland rice; this is widely practiced in Asia and in some countries in Africa, Areas for intercropping should have a consistent water supply; be free from excessive flooding; and be in a fertile area. In a

20 rice-fish cropping system in Indonesia for example, two strips are planted with rice, while two strips are left empty for fish. Fish is high in omega-3 fatty acid (an essential fatty acid), quality protein, vitamins (A, D, E and K ) and minerals. Animal proteins supply iron, zinc, folate and vitamin B12, and have a complete protein superior to plant protein in terms of quality and digestibility. Fish can be fed maize, rice, pig manure and chicken manure, so farms practicing integrated farming techniques can utilize all farm resources for greater cost effectiveness. Improved production techniques: Low rice yields constrain availability, affect food security and reduce competitiveness. Through improved Table 2: Processing Overview 9 production techniques that lead to higher yields, farmers have greater means to purchase additional foods to complete a balanced diet. More efficient production practices can lead to savings in production costs such as inputs and labor, allowing farmers, especially women, to devote more time and money to other activities such as child care and meal preparation. One example of an improved production technique is system of rice intensification (SRI), which was developed in Madagascar 25 years ago and is now being adopted throughout the continent. SRI is a set of farming practices that increase the productivity of irrigated rice by changing the management of plants, soil, water and nutrients. 7,8 For example, SRI involves careful planting of young seedlings (8 12 days old) one by one and widely spaced (25 cm or more); keeping the soil moist but well-drained and well-aerated; and adding compost or other organic material to the soil as much as possible. Successful applications of SRI have shown that farmers can raise their paddy yields by percent or more while using fewer farm inputs, especially water. Processing Processing has a big impact on the nutritional value of rice, as mentioned under the nutritional profile above and as illustrated in the table below. Brown and parboiled rice have the highest nutritional value. See Table 2, below. Brown Rice Parboiled Rice Milled Rice Other names Whole-grain, unmilled rice, some country rice Golden rice (different from the bioteched variety) White rice, broken rice, polished rice, butter rice Processing and storage Only hull is removed; nutritious bran layer is kept; not good for long-term storage Soaked, pressure steamed, milled, steam dried and dehulled. Bran layer and other components are commingled Hull and bran layer are removed by milling and further polishing Nutritional values High B vitamins and fiber are retained Medium B vitamins lost during steaming Low (if not enriched or fortified) B vitamins and fiber are lost Regional preferences Senegal Nigeria, Northern Ghana, Liberia May vary from household to household Cooking Hard Easy Easy Potential intervention More efficient cooking equipment/methods Improve parboiling technique (steaming) to minimize vitamin loss; improving soaking method to reduce aflatoxin risk Enrichment/fortification

21 Fish Farming Historically, fish farming has focused on raising large fish for sale outside the farming communities. Managing the balance between farming large fish for sale and small fish for household consumption should be a priority. Some surveys found that dishes made from small fish were more equitably shared among household members than dishes made from large fish; thus, small fish have a larger impact on household nutrition. Fortifying rice 10 : In moredeveloped commercial systems, rice can be fortified, although rice fortification is relatively expensive compared to fortification of other products (e.g., flour, oil). This is not because of the cost of micronutrient fortificants themselves, but because of the costs associated with the production process, including the synthesis of artificial kernels or the coating process of natural kernels. Further study on consumer preferences of fortified rice also needs to be conducted. Four technologies are used to fortify rice 11 : Coating, the most common of the technologies in developing countries, involves coating rice kernels with a fortified spray that forms a premix that is then blended with polished rice. Initial investment in a coating facility is approximately $300,000. Cold extrusion, similar to the process used to manufacture pasta, produces rice-shaped simulated kernels out of dough made of rice four, a fortificant mix and water. Hot extrusion is similar to cold extrusion, but the addition of heat to the process results in fully or partially pre-cooked simulated rice kernels that look more like real rice. Dusting, practiced only in the United States, involves dusting polished rice grains with powder from a micronutrient premix. The rice must then be specially cooked to avoid excessive amounts of water that strip off nutrients End Market Demand Creation Consumer Awareness: Behavior change among consumers will increase acceptance of and familiarity with more nutritious varieties and processed forms of rice. Households must also understand the importance of consuming diverse, nutrient-rich food that is grown in gardens rather than selling all of it for cash. Demand Creation: Linked to consumer education, practitioners can work with companies to create demand for fortified and diverse local foods through nutrition education and marketing. Product Diversification: Practitioners can support the commercial ambitions of businesses interested in fortified rice products and support the development of market channels for broken grains such as rice flour, which is easier to fortify, or locally produced enriched rice. Key Recommendations Eating a diverse diet is very important for households following a rice-based diet. It improves nutritional status, and diversified production and processing strategies reduce risk for smallholder farmers and improve market opportunities. Agricultural development projects should highlight this dual benefit of diversification in both production and consumption and consider the entire value chain Consumers in urban Guinea preferred imported white rice over the locally produced parboiled variety. To increase demand for domestically produced rice, retailers created a marketing campaign targeted at raising consumer awareness of the superior nutritional value of parboiled rice. While it tastes different and takes longer to cook, parboiled rice has higher vitamin content than white rice and is beneficial for diabetics, as it takes longer for the body to convert to blood sugar. The nutritionally linked marketing campaign helped change consumer perceptions around domestic rice (especially that of female caretakers) and increased demand.

22 Ultra Rice PATH recently developed the Ultra Rice simulated grain using extrusion technologies; it now licenses that technology to commercial partners. Ultra Rice is high in vitamin A, and is mixed with white rice typically at a 1 to 100 blend ratio resulting in fortified rice that is nearly identical to unfortified rice in smell, taste and texture. 12 system in designing interventions. Critical messages from this fact sheet include the following: Rice contains few micronutrients and low-quality protein; therefore it should be consumed with proteins such as legumes, fish or other animal products to provide a balanced nutritional profile. Rotating rice with legumes improves soil quality, and in some environments fish can be grown in swamp rice fields. The household can improve its nutritional status by eating these crops, and increase income by selling some of them. Most micronutrients are lost during processing (e.g., milling, polishing) of white and broken rice, however brown and parboiled rice retain those nutrients. Improved processing techniques, such as rice fortification and improved parboiling, can add value to commercial product and improve the nutritional value of rice for consumers. Producer and consumer education is key to increased consumption of nutritious foods, but consider the roles other market actors (e.g., input suppliers, retailers, etc.) can play and their incentives for doing so in education and behavior change. 1 files/gfsr_wa_rice_vc_analysis.pdf 2 Golden Rice. 3 Rice and Human Nutrition, FAO 4 Cereal knowledge bank. org/ckb/pdfs/croppingsystem/socioeconomic/socioeconomic%20constraints%20to%20legumes%20production%20 in%20rice-wheat%20cropping%20systems%20of%20india.pdf 5 Legowo System for Fish-Rice Intercropping. agnet.org/library/pt/ Africa Farming. 7 System of Rice Intensification. etools/docs/library/245848/about.html and cornell.edu/index.html 8 SRI: System of Rice Intensification. edu/index.html 9 GFSR West Africa Rice Value Chain Analysis (USAID, 2009), Rice Fortification in Developing Countries (USAID, 2008); and Rice in Human Nutrition ( FAO, 1993); combined. 10 Fortifying Africa s Future (FORTAF). org/index.htm 11 Rice Fortification in Developing Countries: A Critical Review of the Technical and Economic Feasibility PATH Ultra Rice. ACDI/VOCA is an economic development organization that fosters broad-based economic growth, raises living standards and creates vibrant communities. ACDI/VOCA has worked in 145 countries since 1963.» Visit us at

23 » Nutrition Integration Fact Sheet Nutrition Integration Fact Sheet VEGETABLES In recognition of the relationship between nutrition, agricultural science and market forces, the development community is moving toward increasingly integrated value chain development programming. Practitioners now must include nutritional considerations into core agricultural development work and measure nutritional impact. This fact sheet is produced as part of ACDI/VOCA s ongoing learning agenda. It is one in a series designed to be a practical and informative resource for staff on the nutritional value of crops and on leverage points within the value chains for maximizing nutritional impact. Introduction Many countries have prioritized market development of vegetable value chains based purely on their economic growth potential. Compared to staple crops, vegetables typically fetch higher prices in the market, provide a higher return on investment, are often grown and/or sold by women, and can successfully be produced on limited amounts of land. Because of their high nutritional content, increased access to a variety of vegetables is also a critical element of the nutritional security, developmental growth and human productivity of a nation. However, research continues to show that increased vegetable production does not lead to increased household consumption. Hence it is important to pair vegetable value chain work with awareness-raising and behavior-change activities to ensure that producers themselves are able to reap the nutritional benefits of what they grow. Most vegetables contain significant amounts of vitamins, minerals and antioxidants, and can improve diet diversity and a household s nutritional status when eaten in combination with staple foods. Improving micronutrient intake through increased vegetable consumption whether the vegetables are grown on household farms or purchased in the market is key to tackling Africa s dual burden of undernutrition and increasing rates of obesity. 1 This fact sheet provides information on the nutritional benefits of a number of commonly grown vegetables in sub-saharan Africa. The purpose of this overview is to assist practitioners in the selection of vegetables for value chain development and to inform rotation, intercropping and household utilization choices that may better address nutritional deficiencies among farming families. It closes with several general tips on how to avoid loss of vitamins and minerals during the production, harvesting, processing and cooking of vegetables.