Food and nutrition technical services

MAJOR ACTIVITIES ARE CONCERNED WITH ASSISTING IN DEVELOPMENT OF PROGRAMS TO DEFINE TECHNICAL, ECONOMIC, LOGISTIC PARAMETERS OF FORTIFYING FOOD STA- PLES. GROUP ALSO HELPS INDUSTRY PRODUCE AND DETERMINE FEASIBILITY OF MARKETING CHEAP, NUTRITIOUS FOOD IN LDCS. SPECIFIC ACTIVITIES INCLUDE DEVELOPMENT OF WHEY/SOY DRINK MIX, CULTURALLY ACCEPTABLE WEANING FOODS, INDIGENOUS REPLACEMENTS FOR DONATION FOODS, INEX- PENSIVE TECHNOLOGY FOR PROCESSING SOY, SOY/CEREAL MIXTURES AT VILLAGE LEVEL. Project amendment No. 7 of 2/14/83 extends the project by 3 years through FY 1985. Special attention will be given during the ex- tension period to: expanding the use of weaning food and mater- nal food supplements; introducing inexpensive fortified foods; supporting appropriate food technology projects; assisting the nutritional programs of PVO"s; and encouraging U.S. and host country private sector involvement in nutrition and food technol- ogy. (PD-AAM-323)