USAID DEC

Proposed method for assessing packaging options for food aid products : the case of fortified vegetable oil : a report from the food aid quality review

Archived 2024DEC · Record PA-00T-R57

TUFTS UNIVERSITY. FRIEDMAN SCHOOL OF NUTRITION SCIENCE AND POLICY

Proposed method for assessing packaging options for food aid products : the case of fortified vegetable oil : a report from the food aid quality review

Roubert, Agathe; Johnson, Quentin +2 more · 2018

Abstract

No abstract is available for this document.

Connected topics

Classification

Document type: Studies & Literature Reviews
DEC type: Other USAID Supported Study/Document
Geography: Burkina Faso
Subject: Food aid programs
DEC terms: ContainersCost-effectivenessDrums (containers)Food aid programsPackaging
Sponsoring organization: USAID. Bur. for Humanitarian Assistance (BHA)
Authoring organization: Tufts University. Friedman School of Nutrition Science and Policy
Language: English

Proposed method for assessing packaging options for food aid products : the case of fortified vegetable oil : a report from the food aid quality review

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Phase III Annual Report: Project Year 1

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Effect of cooking methods and formulation of fortified blended foods on the food matrix and nutrient bioavailability : an experiment from the food aid quality review, Sierra Leone four foods study

Documents in this collection

Food aid packaging challenges and opportunities : a review of the packaging of fortified vegetable oil, corn soy blend, and super cereal plus : a report from the food aid quality review

USAID Food for Peace Food safety and quality assurance feedback loop analysis : a report from tyhe food aid quality review

Food Aid Quality Review Phase III: Technical Report No. 5 January 2017 – March 2017

Phase III Annual Report: Project Year 1

Cooking instruction development and acceptability tests of corn-soy blend porridges : Pujehun District, Sierra Leone

Effect of cooking methods and formulation of fortified blended foods on the food matrix and nutrient bioavailability : an experiment from the food aid quality review, Sierra Leone four foods study