353 



€. FPC feasibility studies. 



D. Proposal submission. 



E. Deadline for proposal submission. 

 IV. Written agreement. 



V. Adherence to U.S. Government regulations. 

 VI. Packaging and shipping details. 

 Appendix — Essential technical data on FPC : 

 I. Composition. 

 II. Specifications waived. 

 III. Background on fluoride change. 

 IV. A legal requirement. 

 V. Use of FPC in foods : 



(A) Pasta products. 



(B) Bread and other bakery products. 



(C) Soups and gravies. 

 VI. Storage. 



Attachment 1. FDxV specifications. 



Attachment 2. Food and Nuti'ition Board of the National Research Council letter 

 on fluoride level. 



I. GENERAL FACTS ON FPC 



AID has been given the major responsibility for developing FPC as an effective 

 weapon in the baifctle against hunger and malnutrition in developing countries. 

 As one aspect of its development program, AID has agreed to purchase approxi- 

 mately 970 metric tons of FPC from Alpine Marine Protein Industries, Inc. 



FPC, ajs processed from whole fish, is a highly nutritious (75-80% protein and 

 14% useful minerals) powdered fortification ingredient with a bland fishy taste, 

 and a slight odor. FPC is not a food per se. It is an ingredient used to fortify 

 the protein content and value of flour and flour products, corn and cornmeal 

 products, and other cereal grain and vegetable based products. 



This fortification not only provides additional protein but also a ibetter balance 

 of amino acids, the so called "huilding blocks" of proteins, thus it increases the 

 availability of the proteins present in the fortified food product. For example, 

 tortillas have % the protein value of milk (when compared in the standard 

 protein eflaciency ratio (PER) test). However, if 5% FPC and 5% de-fabted soy 

 flour are added to this corn based food, the PER increases to about the same as 

 milk — with no effect on the taste of the product. 



The nutritive value of FPC has been demonstrated in clinical trials on infants, 

 children, and adults. These studies have shown that FPC supports normal growth 

 and has a uutritional value equivalent to fresh fish, milk, meat, and eggs. 



According to these studies, fortification with FPC in the range of 5-10% of the 

 dry weight of the product being fortified is sufficient to provide significant nutri- 

 tional enhancement without affecting consistency, stability and taste accept- 

 ability. Pasta, breads and other bakery products, beverages, and soups and gruels 

 are good vehicles for such fortification. Mixing FPC into food products, such as 

 flour, for shipment overseas is not being done at this time pending obtaining 

 final data from technical studies being performed on the stability of such mixing. 



II. DELIVEEY SCHEDULE/AMOtJNTS AVAILABLE 



AID exiperts that FPC will be available as follows : 

 330 metric tons, August 1, 1969. 

 640 metric tons, November 26, 1969. 



III. UTILIZATION AND EVALUATION PROGKAM 



The purpose of this program is to identify the food products normally eaten 

 by the general population of selected less developed countries and to measure 

 the acceptability of these foods when fortifled with FPC. For this reason it is 

 necessary that the food products proposed for FPC fortification have relevance 

 to the diet of the people of those countries or regions, or sections thereof. To 

 obtain this goal the program will be carried out in two phases keyed to the above 

 delivery schedule. Proposals for individual countries may be submitted for each 

 phase in accordance with the criteria detailed below. 



