Cooperative Effort to Provide Technical Assistance in Developing Countries for Processing Low-Cost Nutritious Foods

Excerpts from the report Introduction: AID/ST/N has an objective of alleviating hunger and improving the nutritional status of the poorest populations in developing countries. Their programs to achieve this objective have focused on a wide range of activities, recognizing both the scope and complexity of the problems which exist. Many of their programs have been directed toward maternal and child nutrition since these populations are often the most vulnerable and they represent the greatest opportunity for high impact interventions. To assist AID/ST/N, the USDA/OICD Food Technology Branch has evaluated and transferred food technologies which could help alleviate hunger and malnutrition of vulnerable groups in developing countries. To expand the effort in the area of food extrusion and other processing technologies, the USDA/OICD developed cooperative working arrangements with Colorado State University because of its extensive research, teaching and public service programs in the area of food extrusion and the role that this important food process plays in producing nutritious and acceptable low-cost foods from a variety of raw food ingredients. This report chronicles all the activities undertaken during the cooperative efforts between Colorado State University and USDA/OICD Food Technology Branch directed toward objectives of AID/ST/N. Brief summaries of the projects are provided below with reference made to comprehensive reports which document individual project activities.