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	Introduction   Home List of Acronyms List of Cooperating Sponsors Conversion Tables   Part One   Section I:   Commodities Commodity Availability Commodity Characteristics References   Section II:   Food Commodity   Fact Sheets Beans, Black Beans, Great Northern Beans, Kidney (Light Red, Dark Red, All types) Beans, Navy (Pea Beans) Beans, Pink Beans, Pinto Beans, Small Red Bulgur (BW) Bulgur, Soy Fortified (SFBW) Corn (bagged, bulk) Cornmeal Cornmeal, Soy-Fortified (CMSF) Corn Soy Blend (CSB) Corn Soy Milk (CSM) Corn Soy Milk, Instant (ICSM) Lentils Non Fat Dry Milk (NFDM) Peas Rice Rice (Parboiled) Sorghum Sorghum Grits, Soy-Fortified (SFSG) Fortified Refined Vegetable Oil Wheat Wheat Flour Wheat Soy Blend (WSB) Wheat Soy Milk (WSM)   Section III:   Storage/Shelflife   Specifications Storage Specifications Storage Inspection Checklist Shelf Life of Agricultural Commodities References   Section IV:   Controlling   Damage to Food   Commodities Cleaning and Inspecting Insect Control Rodent Control Reference Chart for Controlling Damage to Food Commodities References Part Two An Overview Module 1: Maternal and Child Health Programs Module 2: Food for Work Module 3: Food for Education Module 4: Non-Emergency Humanitarian Assistance Module 5: Emergency Programs Part Three Annex I: Definitions Annex II: Tools and Indicators Annex III: Recommended Energy Allowance Tables Annex IV: Recommended Dietary Allowance Tables Annex V: Sources for Obtaining Commodity Prices
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Section I: Commodities

Updated January 2006

I. COMMODITY AVAILABILITY While the Secretary of the United States Department of Agriculture (USDA) determines the total supply of commodities, USAID's Democracy, Conflict, and Humanitarian Assistance, Food for Peace Office (USAID/DCHA/FFP) coordinates the eligibility, procurement, allocation, and delivery of commodities with the USDA. USAID also coordinates the development and implementation of project procedures of cooperating sponsors, including private voluntary organizations (PVO), non-governmental organizations (NGO), international agencies, and the World Food Programme (WFP).

Commodity   Thousand Metric Tons Beans 26 Bulgur 68 Corn 269 Corn Soy Masa Flour 1 Corn Soy Blend 211 Cornmeal 24 Cotton 6 Lentils 20 Peas 30 Rice 218 Nonfat Dry Milk 1 Sorghum 44 Soybean Meal 108 Soybeans 10 Soy-Fortified Bulgur 60 Soy-FortifiedCornmeal 43 Soy-Fortified Sorghum Grits 14 Tallow 2 Vegetable Oil 184 Wheat 1,329 Wheat Flour 161 Wheat Soy Blend 9 Whole Dry Milk 3 TOTAL:   2,841   In FY 1997, P.L. 480 Title II distributed a total of 1.66 million metric tons, valued at $821 million, to 43 million people in 53 countries. Title II accounted for approximately 58% of the entire P.L. 480 program. (Source: U.S. International Food Assistance Report 1997, p.17 USDA/FAS/11-18-97)

The legal provisions for determining commodity eligibility for P.L. 480 were revised in the Federal Agricultural Improvement and Reform (FAIR) Act of 1996. Section 401(a) of this Act stipulates that all agricultural commodities are essentially eligible for programming under P.L. 480. The only exception being when the Secretary of Agriculture determines that the inclusion of a commodity under P.L. 480 would reduce its domestic supply so that it does not meet domestic requirements (including commercial exports) or provide for an adequate carryover. Under prior legislation, the Secretary of Agriculture used similar criteria to determine the specific commodities and the quantity of those commodities that were available for P.L. 480 programming.

Under Section 401(a) of the FAIR Act, the Secretary of Agriculture continues to have the authority to determine if some portion of a commodity in short supply can be made available to address the urgent humanitarian purposes of this Act. For example, during fiscal year 1997, corn was defined as being in short supply and therefore not available for P.L. 480, yet the Secretary of Agriculture determined that up to 700,000 metric tons of corn would be available to meet urgent humanitarian needs under P.L. 480, Title II.

Commodity availability for P.L. 480 is also determined by the Bill Emerson Humanitarian Trust Act. This Act provides for a reserve of funds or up to 4 million metric tons of eligible commodities including wheat, rice, corn and sorghum. These commodities may be released to meet unanticipated emergency needs under the P.L. 480 Title II program or when the domestic supply of eligible commodities is so limited that commodities in the reserve can not be made available under the provisions of P.L. 480, Section 401(a).

II. GENERAL COMMODITY CHARACTERISTICS A brief review of the general commodity characteristics is provided here to facilitate the selection process. The commodities provided under P.L. 480 Title II programs generally fall into two categories: A) non-processed foods, such as whole grains and pulses (legumes) and B) value-added foods, which are processed foods that are manufactured and fortified to particular specifications for the P.L. 480 Title II program on an as-needed basis. This category includes: milled commodities, soy fortified processed commodities, blended commodities, and fortified refined vegetable oil.

A more detailed fact sheet for each commodity is provided in Section II.

A. NON-PROCESSED FOODS
These commodities are whole grains and pulses (legumes) which have been cleaned but not ground, milled or heated. They have a long shelf life if stored under cool conditions and low humidity.

1. WHOLE GRAINS
Whole grains are considered unprocessed. They are readily available and relatively inexpensive. They are recommended for use primarily in regions that are familiar with processing and cooking these types of commodities. Whole grains normally need to be ground prior to use in cooking or baking.

Corn (Maize)
This is whole-grain yellow corn. In some corn-consuming parts of the world, large-kernel white corn is preferred but yellow corn can be substituted for it. Due to its abundance, low price and widespread acceptance, whole corn is widely used in emergency programs, both by relief agencies and recipient country governments.

Sorghum
This unprocessed whole grain is used as a staple in parts of Asia and Africa. It has limited utility as it can present problems of digestibility in areas where the population is not familiar with how to process it.

Wheat
Wheat is widely accepted but requires more processing than the other whole grains to be converted into food. It can be either soft or hard in texture and white or red in color. Soft wheat is often closer to the type of wheat used in most recipient countries and is the easiest to process into flour at home. Hard red wheat is prized for use by commercial mills to make into bread flour. Hard wheat and durum wheat is used by mills to produce semolina for use in couscous and pasta.

2. PULSES (LEGUMES)

Dry beans, peas and lentils fall into the category of pulses (or legumes). There are many varieties grown in the United States that can match local preferences. Pulses are high protein foods and good natural sources of fiber, B vitamins and minerals. They generally have a good market value locally. Taste and variety preferences vary significantly within and between countries. Pulses can be used in all categories of food aid programs.

The combination of pulses and cereals, such as rice and beans, provide the diet a better quality of protein than either one consumed separately. Pulses need to be cleaned to remove any debris prior to preparation. Cooking times and water and fuel requirements vary based on size and age (smaller, fresher varieties cook faster). Beans and whole peas may be soaked in water prior to preparation in order to reduce cooking time and to improve nutrient availability.

Dry Beans
White, red/pink, and other colored varieties are grown in the United States. Beans are eaten throughout the world. Central/Latin America and the Caribbean and the Great Lakes Region of Africa are bean-eating regions. Taste, size and color preferences differ widely. For example, Black Beans are eaten in most of Brazil while Small Reds are preferred in Nicaragua. Title II programs historically have used about ten varieties: Black Beans, Great Northern Beans, Kidney Beans (Light Red, Dark Red, All types), Navy Beans (Pea Beans), Pink Beans, Pinto Beans, and Small Red Beans. Other varieties are available. Specific variety and acceptable alternates should be specified when ordering.

Dry Whole and Split Peas
Dry Peas (Green Peas, Split Green Peas, Yellow Peas, Split Yellow Peas) are used in many P.L. 480 Title II programs, as inexpensive protein sources. Peas are dried naturally by the sun. Split peas have shorter cooking times than beans and do not need to be soaked. Whole peas need to be soaked overnight. Specific variety and accept able alternates should be specified when ordering.

Lentils
Lentils are preferred throughout Asia, where color and taste preferences are local. They are easy to prepare, as they require no soaking, have shorter cooking times and need less fuel requirements than most beans and whole peas. The most common type used in P.L. 480 Title II programs is the U.S. Regular Lentil. Other types grown in the U.S. are Red Chief, Pardina, Eston, Crimson and Grande Lentils.

B. VALUE ADDED COMMODITIES

1. MILLED COMMODITIES

Many raw commodities are ground and refined in order to make them more acceptable and easier to prepare and consume. This often results in a decrease in micronutrients from their whole-grain equivalent, but they are usually fortified with calcium and iron and enriched with four B vitamins (i.e. B1, B2, niacin, and folic acid) to restore some of the lost nutrients. In addition, vitamin A is added to the following milled commodities: wheat flour, cornmeal, bulgur, sorghum grits, and soy fortified varieties. Venders are mandated to meet minimum standards for vitamin A of 8800 IU per pound of fortified grain (equivalent to 1955 IU per 100 grams). (Sources: http://www.fsa.usda.gov/daco/eod_notices/EOD061.pdf and http://www.fsa.usda.gov/daco/eod_notices/EOD064.pdf).

Corn Masa Flour
Corn soy masa flour is made from lime-treated whole corn. It is primarily intended for use in the preparation of tortillas and similar products but may also be used to make gruel.

Cornmeal (Maize or Mealy Meal)
Ground, degermed, yellow cornmeal can be used to make porridge, ugali or baked items. It is fortified with iron, calcium, vitamin A and four B vitamins.

Rice
White rice is processed from long, medium or short grain rough rice by removing the hull and bran layers. Parboiled rice is precooked with a steam-pressure process that gelatinizes the starch and ensures a firmer, more separate grain. The kernel in the process absorbs some of the fiber and minerals from the bran layer as well. Rice has high acceptability and market value in many parts of the world. White rice provided under this program is not fortified with vitamins and minerals.

Sorghum Grits
Degermed and dehulled sorghum grain can be prepared similar to rice or employed as a baking ingredient. It is used mainly in Africa and parts of Asia.

Wheat Bulgur
Bulgur is made from cleaned, cracked, debranned, partially precooked whole wheat. It is often accepted as a substitute for rice and prepared in a similar manner. Bulgur is fortified with minerals and vitamins to same levels as in cornmeal.

Wheat Flour
All-purpose flour made from hard wheat can be used in a variety of applications including bread making. It is fortified with iron, calcium, vitamin A and four B vitamins.

2. SOY-FORTIFIED PROCESSED FOODS

Soy flour is added to cereals because it greatly improves their protein content and quality. Soy fortified processed foods are used as staples in all categories of P.L. 480 Title II programs. They have been formulated to resemble as much as possible the appearance and taste of similar unfortified foods.

Corn Soy Masa Flour, Instant
Corn soy masa flour is made from lime-treated whole corn, fortified with 5% soy flour, plus vitamins and  minerals. It is primarily intended for use in the preparation of tortillas and similar products but may also be used to make gruel.

Soy-Fortified Bulgur
Cracked, debranned, and partially precooked bulgur wheat is fortified with 15 percent soy grits and vitamins and minerals. It is often accepted as a substitute for rice and is generally used to make porridge. Soy-fortified bulgur is also fortified with minerals and vitamins to same levels as bulgur and cornmeal.

Soy-Fortified Cornmeal
Degermed cornmeal is fortified with 15 percent soy flour and vitamins and minerals. Soy-fortified cornmeal can be prepared the same way as plain cornmeal.

Soy-Fortified Sorghum Grits
Soy-fortified sorghum grits is degermed and dehulled grain sorghum that has been fortified with 15 percent soy grits. They are a good replacement for rice in rice-consuming areas of the world. 3. BLENDED FOODS

Blended foods consist of a granulated mixture of partially precooked cereal flour, soy flour, vegetable oil, and vitamins and minerals. (See Table I 2 for composition.) Blended foods are nutrient-dense due to their fortification with protein and a full range of 11 vitamin and 6 minerals, as shown in Table I 3. They require minimal cooking (only five to seven minutes), are easily digestible and are widely accepted, making them usable in Maternal and Child Health programs and emergency programs. They retain stability during storage for at least one year at 77°F.

Blended foods or formulated cereal foods, as they also are called, were introduced into the program in August 1966. They were intended to be a substitute for nonfat dry milk and to serve as a high quality protein source for weaning-age children, older preschool-age children, pregnant women, and other malnourished individuals. The vitamin and mineral fortification levels make blended foods a good vehicle to boost micronutrient intakes in vulnerable populations. If blended foods are used as the primary component of the diet, sugar or vegetable oil should be added to increase their energy density. Two examples of blended foods are Corn Soy Blend (CSB) and Wheat Soy Blend (WSB). Venders are mandated to meet minimum standards for vitamin A and iron in CSB and WSB blended foods. The minimum requirement for vitamin A is 8400 IU per pound (equivalent to 1850 IU per 100 grams) and the minimum for iron is 14.7 milligrams per 100 grams (equivalent to 66.2 milligrams per pound) of final product. (Sources: http://www.fsa.usda.gov/daco/eod_notices/EOD061.pdf and http://www.fsa.usda.gov/daco/eod_notices/EOD064.pdf).

Corn Soy Blend (CSB)
Corn soy blend has a bland flavor and tan color and has been widely used in P.L. 480 Title II programs, especially in India for MCH programs. CSB is a blend of partially cooked cornmeal, soy flour, salt, vegoil, plus vitamins and minerals. It is often used for weaning-age children in the form of a thin, drinkable gruel. The only preparation necessary is to mix CSB with water in the appropriate proportions and boil for 5 to 7 minutes. Many other preparations are possible. Vitamin A and C retention is improved if prepared into a thick paste, or ugali. Additional salt, sugar and other ingredients may be added for flavor.

Wheat Soy Blend (WSB)
WSB is a blend of partially precooked wheat or bulgur flour, wheat protein concentrate, and soy flour. It is supplemented by oil, salt, vitamins and minerals. Unlike the bland taste of CSB, WSB has a distinctive wheat-type flavor and a darker color. It produces a thicker paste than CSB with the same level of added water and can be formed into dumplings. It is quite versatile and used in many programs. 4. FORTIFIED REFINED VEGETABLE OIL (EDIBLE VEGOIL)

Fortified refined vegetable oil is made from refined, deodorized, and bleached vegetable oil that is then further purified, filtered, fortified with vitamin A, and packaged. Normally, it is derived from soybean oil, although, based on availability, corn oil, sunflower oil, cottonseed oil, peanut oil, or rapeseed oil, individually or in combination may be utilized.

Unless otherwise specified in the request, all refined vegetable oil must be fortified with vitamin A to a level of 60 to 75 IU/g (http://www.fas.usda.gov/excredits/foodaid/commodities/vegoil.htm). Edible vegoil has a high caloric density, provides essential fatty acids and aids in the absorption of fat-soluble vitamins. It increases the fluidity of cereal foods, making it an important component of feeding programs for young children. Vegetable oil is used as an ingredient in cereal dishes, such as porridge or rice, and is used as a cooking medium for frying and sautéing foods.

Table I.2 - Composition of Blended Commodities Provided under P.L. 480 Title II

Table I.3 - Micronutrient Addition Level Standards for Fortified Blended Foods Provided under P.L. 480 Title II

Micronutrient Units per 100g Current CSB/WSB Levels Added** Calcium mg 775 Calcium d Pantothenate mg 2.76 Folic acid mg 0.20 Iodine ug 57 Iron mg 14.7 Magnesium mg 82.5 Niacin mg 4.96 Pyridoxine HCl mg 0.17 Riboflavin mg 0.39 Salt g 0.81 Thiamin mg 0.28 Vitamin A IU 1,850 Vitamin B12 ug 3.97 Vitamin C mg 40.1 Vitamin D IU 198 Vitamin E IU 7.5 Zinc mg 3.98

*(WFP has other nutrient level specifications, which are lower in all cases except Riboflavin, Vitamin C and Zinc)

**Venders are mandated to meet minimum standards for vitamin A and iron in CSB and WSB blended foods. The minimum requirement for vitamin A is 8400 IU per pound (equivalent to 1850 IU per 100 grams) and the minimum for iron is 14.7 milligrams per 100 grams (equivalent to 66.2 milligrams per pound) of final product. http://www.fsa.usda.gov/daco/eod_notices/EOD061.pdf and http://www.fsa.usda.gov/daco/eod_notices/EOD064.pdf

III. REFERENCES

1. U.S. International Food Assistance Report 1997. USDA/FAS/ 11-18-97.
2. Title II P.L. 480 Commodities List. USAID/DCHA/FFP/POD. http://www.usaid.gov/
3. USDA/FSA/PDD/EOB. December, 1997. http://fas.usda.gov/