In a review assessment of micronutrient content in food aid commodities designed as a follow-up to its Vitamin C Pilot Activity and MAP assessment, SUSTAIN found that industry had made significant strides in implementing systems upgrades to comply with new USDA micronutrient specifications. SUSTAIN compared 2600 measures of vitamin A and iron levels in P.L. 480 processed cereal lots (produced between June 1 and August 31, 2000) to results we had obtained in 1998, and documented major improvements in the levels of these micronutrients. Heightened awareness existed among senior level commodity producers about the need to assure quality in their products.

However, SUSTAIN also identified weaknesses in USDA's Total Quality Systems Assessment (TQSA) program, which had been designed to assure ongoing compliance with food aid micronutrient specifications. While conceptually sound as a basis for quality control, TQSA lacked standardized published procedures to test and monitor for compliance. Also lacking were provisions for spot compliance testing and appropriate training of technicians responsible for conducting audits. Without written guidance or specific training, the typical auditor does not have the knowledge needed to rigorously evaluate manufacturers' performance with respect to micronutrient sample collection and analysis. Also lacking is standardization of procedures among testing laboratories, with the result that different micronutrient values have been reported even for the same sample batches. Premix suppliers--an important link in the chain of micronutrient delivery to food aid recipients--should be audited along with commodity manufacturers. Without attention to these lapses, the U.S. cannot be sure that it is achieving its food aid objectives on a consistent basis.

The problem of micronutrient losses during meal preparation also continues to compromise the nutritional value of P.L. 480 commodities. If recipients are to get full value from these commodities, SUSTAIN suggests it will be important to investigate technologies for improving the retention of micronutrients during cooking.