These manuals have been prepared for those interested in producing and supplying complementary foods. While these reports for prepared specifically for Ethiopia, Kenya and Rwanda, they also contain generic information that is applicable to complementary food manufacture in any country. These manuals focus on the principles behind and requirements for the manufacture blended porridges that have been fortified with macronutrients (e.g. protein and fat) and/or micronutrients (vitamins and minerals).
The manuals, and any related training, are designed to provide information to interested individuals, businesses or organisation so they can better understand the key aspects of the theory behind complementary foods as well as key information on their composition, ingredients, processing, and quality and regulatory requirements. Each manual is broken down into the following categories to guide readers:
- Introduction
- What is a complementary food?
- An introduction to basic nutritional requirements and nutrients in complementary foods
- Nutritional status and consumption data for complementary feeding age group in Ethiopia
- Background to the health and nutritional principles behind complementary foods
- Summary of global recommendations for composition of complementary foods
- Key raw materials for complementary foods
- Complementary food raw material availability in each country
- Potential manufacturing technologies for complementary foods
- Fortification of complementary foods
- Packaging and storage of complementary foods
- Quality systems for complementary foods
- Regulatory requirements for complementary foods
- Regulatory requirements for complementary foods in each country
- Principles for developing complementary food formulations and processing
- Commercial aspects of complementary food manufacture
- Technical resources
- Annexes
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