For many years, SUSTAIN organized short-term activities in response to requests for assistance from developing countries. These requests came from local businesses, organizations, universities and educational institutions, USAID missions and other international donors, host country governments, and others. SUSTAIN staff carefully evaluated each request in consultation with expert volunteers to determine the nature of the problem and the most appropriate type of assistance. Assistance was offered in many forms, including technical consultations, technical assistance, assessments, workshops, and other activities to best address the needs in the field.

Honduras (November 1997). Food Safety Workshop Series, Part One: HACCP
Two SUSTAIN volunteers conducted a two day workshop in Tegucigalpa which focused on identification of hazards and critical control points, and HACCP monitoring and verification. This was done at the request of The Foundation for Investment and Development of Exports (FIDE) in Honduras. Applied learning through practical exercises was emphasized, as participants developed their own frameworks for setting up a HACCP plan. Participants learned the importance of limiting the number of identified critical control points to make HACCP manageable in real world operations. In addition, they were able to return to their jobs and initiate HACCP planning. Individuals from government and academia were able to use the workshop information in the context of their teaching and regulatory activities.

Guatemala (November 1997). XI Central American Congress
A SUSTAIN volunteer addressed the XI Central American Congress of Microbiology about food-borne illnesses and disease concerns. Included was a discussion of food microbiology, hygiene, and sanitation.

Nairobi, Kenya (November 1997). Africa Micronutrient Meeting
SUSTAIN participated in a UNICEF-sponsored meeting on micronutrients in Africa, and in the development of a regional workplan for anemia prevention and control. As part of its activities, SUSTAIN specifically explored opportunities for food fortification and for public-private sector partnerships.

West Lafayette, Indiana (October 1997). Participant Training: Purdue University Food Manufacturing Center Visit
At the request of a plant manager of Alimientos Kern in Guatemala, a SUSTAIN volunteer arranged a meeting for a group of Guatemalans to visit the Purdue University Food Manufacturing Center to learn more about computerized automations and new technologies for canning. A processing specialist with Purdue showed the group examples of modernization in container handling, retort operation, and automation. The plant manager reported that he would return to Guatemala and try to apply some of the techniques he learned at Purdue.

San Diego, California (October 1997). Meeting: Annual Meeting of the American Association of Cereal Chemists
At the 82nd annual meeting of the American Association of Cereal Chemists (AACC), SUSTAIN presented a paper entitled "Uniformity of Micronutrients Added to Milled Cereal Products." The meeting also provided SUSTAIN the opportunity to consult with volunteers and executives from international corporations on various program activities. The AACC is devoted to the advancement of science & technology in cereal & seed chemistry.

Russia (June/July 1997). Moscow Micronutrient Workshop
Under the auspices of the Gore-Chernomyrdin Commission, SUSTAIN staff and industry experts joined the Center for Disease Control (CDC) and the Russian Ministry of Health in consultations to improve public health in Russia. Talks focused on iodine, fluoride, selenium, and iron deficiencies in the Russian Federation. A SUSTAIN specialist in fortification spoke on iron fortification technologies for flour and a volunteer from H.J. Heinz spoke on the nutritional needs of infants and women of child-bearing age. Iron deficiency anemia was reported to affect one-third of the women and children in Russia. The SUSTAIN team also met with a businessman interested in developing a fortification pre-mix company in Russia, and with bakeries interested in fortification. As a result of discussions during this consultation, the H. J. Heinz Company decided to launch a new kasha-based fortified food product in Russian markets, designed to provide women and children much needed vitamin A, iron, folic acid, B vitamins, selenium and zinc.

Orlando, Florida (June 1997). Special Forum at the Annual Meeting of the Institute of Food Technologists
SUSTAIN organized a special forum on 'Marketing Opportunities for Nutritionally Improved Hispanic Foods' at the annual meeting of the Institute of Food Technologists (IFT). Featured speakers from academia and industry presented various perspectives on the market for Hispanic foods, the nutritional awareness of Latin American consumers, and technological aspects of nutritional improvement of Hispanic foods. The forum also explored the feasibility of fortifying new products, such as centrally processed corn masa flour, with iron. The IFT is dedicated to the advancement of food science and technology to promote a safe and wholesome food supply.

Nicaragua (June 1997). Assessment of soy processing operation
Technical assistance was provided to GRACSA, (a Nicaraguan company that currently produces soy products for animal feed), to evaluate changes GRACSA would have to make in order to produce soy milk and other soy products for human consumption.

Guatemala (May 1997). Seminar on Packaging - AGTA
During this seminar, organized by the Guatemalan Association of Food Technologists (AGTA), a SUSTAIN volunteer with expertise in packaging spoke on trends and technology in food and beverage packaging, which can aid nutrient retention and prevent food spoilage. The conference was attended by food processors, business entrepreneurs, and manufacturers of packaging machinery. The volunteer also provided technical assistance in packaging to four food processing companies.

El Salvador (Spring 1997). Food Safety Workshop Series
A three-part series of workshops was offered by SUSTAIN volunteers from Silliker Laboratories Group, Inc. in collaboration with two local organizations: FUSADES (Foundation for Social and Economic Development) and CLUSA (Cooperative League of the U.S.A.). The workshops trained key personnel of food processing companies in the principles of sanitation and hygiene in food plants, Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Points (HACCP) for food plants. The workshops trained participants in systems that can be implemented in their food plants, which will result in improved quality and safety of the food products. The workshops attracted over 130 participants, including food industry technicians, quality assurance managers, academics, and government regulators, from companies in El Salvador, Honduras and Nicaragua.

February, 1997: Part One: Workshop on 'Microbiological Concerns, Sanitation and Hygiene in Food Plants'.

March, 1997: Part Two: Workshop on 'Good Manufacturing Practices (GMPs) in Food Plants'.

May, 1997: Part Three: Workshop on 'Hazard Analysis Critical Control Points (HACCP) for Food Plants'.

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