796 



as unfortified bread. Advice from AID and the Department of Agri- 

 culture played a role in the decision of the Indian government to 

 fortify bread as a step toward improving the national diet. AID also 

 gave technical help in establishing the new bakeries, as did Canada 

 and Australia, while the Netherlands donated 20 tons of lysine to get 

 the venture underway. The Indian government's target for 1970 was 

 100 million loaves of "Modem Bread," which would add 1,000 tons of 

 protein a vear to India's national diet. If competitive private bakeries 

 also fortify their bread, the supply of protein will be increased accord- 

 ingly. The figures do not sound like an impresrive gain when divided 

 among a population of some 560 million — ^less than one ounce per per- 

 son per year. However, it should be recognized that (a) what is added 

 is a highly concentrated protein, (b) it reaches those in urban areas 

 needing it most in the least costly form, and (c) it establishes and 

 gains acceptance for an institutional procedure which can be almost in- 

 definitely expanded. 



Another source of additives is vegetable protein concentrates, such 

 as those produced from oilseeds. World production of oilseeds yields 

 some 22 million tons ofprotein a year. According to the Economic and 

 Social Council of the U.N., "no other single source of imconventional 

 protein could contribute so greatly and promptly toward closing the 

 protein gap." *" At present the protein produced from oilseeds is used 

 mainly for animal feed ; it can create a flavor problem, and since it 

 does not grow in the tropical climate of many of the LDCs it would 

 have to be imported, thus adding to the drain on slender forei^ cur- 

 rency reserves of so many underdeveloped countries. Research in food 

 technology is needed, however, to develop products with wide accept- 

 ability. Among the various methods availaDle to supplement deficient 

 diets are the following : 



Use of peanut or soya protein isolates (concentrates) to extend 



milk supplies; 

 Flavoring and coloring of bland vegetable protein concentrates 



to simulate oacon, beef, chicken, and seafood ; 

 The addition of fish protein concentrate to many vegetables and 



grains in cooking ; 

 The addition of eoya flour or soy protein concentrate to wheat 



flour. 

 Another projected source is single cell protein (SCP), research on 

 which is now underway throughout the world. SCP is said to offer "the 

 best hope for major new protein supplies independent of agricultural 

 land use." *^ Some of these new protem sources can utilize inexpensive 

 sources, such as hydrocarbons from petroleum, natural gas, or vege- 

 table starch.** Others can use photosynthesis. Despite the great poten- 

 tial of SCP, most experts believe it will be anywhere from 10 to 25 

 years before it can be processed into foods suitable for human con- 

 sumption. 



One problem with fortified foodstuffs is that they may not reach 

 the peasants in the back country who grow and process their own food. 



♦^U-N. Economic and Sodal Council. "Report of the Advisory Committee on the Ap- 

 plication of Science and Technology to Development," op. clt., page 12. 



«' Ibid., page 13. 



*' See, for example, George A. Doumani. "Protein from Petroleum." In Extension of 

 remarks of the Honorable John Wold, Congressional Record (October 29, 1869). pages 

 Edl26-E9127. 



