Food Products Intended to Improve Nutrition in the Developing World

Abstract

Publisher Summary This chapter discusses the urgent need for nutritious, low–cost foods in the developing countries. A careful examination of this area is indicated to achieve progress within a reasonable time span. Food categories are comprised of textured protein products—such as—beef, chicken, ham, pork and bacon; baked goods—such as— biscuits, cookies, bread and crackers, fried noodles and protein beverages are consumed throughout the world. The chapter briefly discusses the experiences with nutritious low–cost foods in developing countries. Incaparina, cereal–blend flour rich in mineral, vitamins, and proteins widely used in Central America and Panama. Duryea is made from indigenous ingredients like defatted soy flours, Opaque–2 (high–lysine) corn flour, and nonfat milk solids rich in vitamins A, B1, B2, and C, plus iron and calcium, widely used in Columbia. The chapter concludes with the examination of various constrains relating to the production, preservation, purchasing, consumption, and distribution of nutritious low cost goods.