A comparison of biscuits used in emergency relief feeding programmes in Ethiopia and eastern Sudan--1985/86.
Twenty-nine samples of food-aid biscuits were collected during a survey of feeding programmes in Ethiopia and Sudan. A further seven brands were included in the study but were not found in Ethiopia or Sudan. All but two brands were produced in Europe. Only 20 brands were recommended for use as emergency rations or as nutritious supplements; eight brands were similar to traditional baked biscuits and four were infant rusks. The compared biscuit characteristics included ingredients, energy density, unit size, protein content, fortification with vitamins and minerals and costs. A wide range in all characteristics was found. Biscuits high in protein tended to have a low energy density. Energy density and unit size influenced the volume eaten and ease of transport, storage and also distribution to recipients. The cost of energy (per 500 kcal) ranged between 14.0 p for baked biscuits and 47.5 p for the unbaked compressed products.
Young
H
H
Oxfam Health Unit, Oxford, UK.
Owen
M
M
Clark
J
J
D001939:Bread / Q000032:analysis; D004190:Disasters; D004734:Energy Metabolism; D005002:Ethiopia; D005504:Food Analysis; D005523:Food Supply; D005527:Food, Fortified; D006801:Humans; D009753:Nutritive Value; D013397:Sudan