Source: UNIVERSITY OF FLORIDA submitted to NRP
PRODUCTION OF VALUE-ADDED AND WHOLESOME POULTRY AND SEAFOOD PRODUCTS FOR INCORPORATION INTO THE DIETS OF HAITIAN CHILDREN
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
SPECIAL GRANT
Reporting Frequency
Annual
Accession No.
0203861
Grant No.
2005-34135-15821
Cumulative Award Amt.
(N/A)
Proposal No.
2005-04522
Multistate No.
(N/A)
Project Start Date
Sep 1, 2005
Project End Date
Feb 29, 2008
Grant Year
2005
Program Code
[AH]- (N/A)
Recipient Organization
UNIVERSITY OF FLORIDA
G022 MCCARTY HALL
GAINESVILLE,FL 32611
Performing Department
ANIMAL SCIENCES
Non Technical Summary
Jeremie, Haiti is comprised of a population of approximately 95,100 people. Approximately 30% of the population is children and approximately 90% of them suffer from malnutrition. Due to poor economic conditions and lack of available nutritious food, there is an urgent need to identify and utilize protein sources in an effort to provide nutritious food for the Haitian children. In addition to the need for a protein source, there is also the need for shelf stable products that require no refrigeration. There is also a need to insure that the foods supplied are good sources of iron, because approximately 80% of the children are anemic. The utilization of under utilized poultry, red meat and fish protein in undeveloped countries such as Haiti will provide an excellent protein source in the Haitian diet. A combination of animal and plant protein with other approved food ingredients will provide the necessary protein and iron needed in the diets.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5023260101035%
5023320101025%
5023714101015%
5023820101025%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
3320 - Meat, beef cattle; 3260 - Poultry meat; 3820 - Goats, meat, and mohair; 3714 - Tilapia;

Field Of Science
1010 - Nutrition and metabolism;
Goals / Objectives
The objectives of this research are to: 1) determine the most economical procedure for production of protein food products, 2) determine resources and ingredients readily available to the Haitian population for utilization in these food products, 3) develop education programs that will provide food safety, food science and technology training for the Haitian educators and 4) develop a long term relationship with Haiti that will involve education and hands on experience for their students, as well as students at University of Florida.
Project Methods
University of Florida and Haitian Health Foundation (HHF) researchers and extension agents will work to achieve the stated objectives. The researchers will work in an established and previously organized program administered by HHF in Jeremie, Haiti. The project work will be divided into three phases. Phase One will involve the development and evaluation of a shelf stable turkey sausage product that requires no refrigeration. Nutritional and microbiological analyses will be conducted on the product to insure that a nutritious and safe product is being provided. Phase Two will involve continual monitoring of the children for nutritional benefits of the product, and the determination of other protein sources (meat and non-meat), acceptable to the Haitian community, that can be included in product systems to enhance the children's diets. Products containing plant protein such as soy and other protein sources indigenous to Haiti will also be investigated. Food products that will supply iron and zinc will also be sought for incorporation into the children's diet. Phase Three will involve continual monitoring of the children to determine the benefits of the products in their diets, training of Haitian students and personnel in food product development and food safety. In an effort to educate our students at the University of Florida, projects will be organized to include them (students) in lecture and development of the products. The knowledge gained in this study will be applied to other countries with needs similar to those of Haiti.

Progress 09/01/05 to 02/29/08

Outputs
OUTPUTS: This project involved collaborations between UF Researchers and the Haitian Health Foundation (HHF). A canned turkey sausage product for evaluation in Jeremie, Haiti in the Haitian Health Foundation feeding program was formulated and produced in the University of Florida USDA inspected Meat Processing Facility. The finished canned product was evaluated in University of Florida Meat Research Sensory evaluation facility. The product was shipped to Jeremie, Haiti for evaluation in a feeding program for children. The program included three remote villages in Jeremie: Carfour Prince, Fond Rouge Torbek, and Terre Rouge. The project targeted children ages 6-36 months old. Dissemination of the results of the project has included seminars, presentations to research and student organizations, and presentations to the Palatka Rotary Organization. PARTICIPANTS: Individuals who worked on the project included Master of Science graduate students. Partner collaborators included Haitian Health Foundation, Putnam County Extension Director and Food Science and Human Nutrition Department thermal processing expert. The collaborators collected nutrition and feeding data and served as Haiti Project liaisons, coordinated shipment of product to Haiti and maintained contact with the Haitian project participants, and determined appropriate thermal processing protocol for the turkey product. This project provided invaluable hands-on experience and knowledge for the graduate students, as well as all project participants. TARGET AUDIENCES: Target audience included food scientists, food processors and manufacturers, educators and other clientele with interest in meeting the food needs of the underprivileged in domestic as well as foreign countries. PROJECT MODIFICATIONS: No modifications were implemented.

Impacts
Analysis of the product has revealed that the product will provide significant protein (15%) and fat (19%) in the diets of the children. The Public Health Director of HHF coordinated the feeding program and recorded all data to determine the benefits of feeding the protein source. UF/IFAS researchers visited the feeding sites in Jeremie, Haiti on October 26-30, 2005.

Publications

  • Williams, S. K., *Djeri, N., Murat, M. O. & *Ruiz, A. 2007. "Production and Evaluation of a Value-Added Turkey Product." Poultry science. # 742


Progress 09/01/05 to 08/31/07

Outputs
This project involved collaborations between UF Researchers and the Haitian Health Foundation (HHF). A canned turkey sausage product for evaluation in Jeremie, Haiti in the Haitian Health Foundation feeding program has been produced and evaluated. The program currently includes three remote villages in Jeremie: Carfour Prince, Fond Rouge Torbek, and Terre Rouge. The project targets children ages 6-36 months old. Proximate analysis has revealed that the product will provide significant protein (15%) and fat (19%) in the diets of the children. Data revealed that there was an overall significant weight improvement determined for some of the children in their respective developmental groups. However, all children remained below 3rd percentile when compared to CDC growth curves for gender, age and weight. The fact that some increase in weight was observed suggested that the additional nutrients provided by the turkey sausage and milk were functioning to stabilize the growth of the children, and maintain life. The children would probably have to be fed the sausage and milk over a prolonged period of time for more than three times weekly to determine significant increase in weight gain. Researchers conducted a half-day "Research and Extension Opportunities in Haiti" workshop on November 1, 2005 to inform University and Gainesville Community of the work being conducted in Haiti, and how they (attendees) could become involved. The topics included International Extension Initiative at the University of Florida / IFAS (Dr. Roger Natzke, University of Florida / IFAS, Director of International Programs); Agricultural Project Rationale & Overview: Aquaculture, Goats, Poultry, Etc. (Edsel Redden, Putnam County Extension Director); Animal Protein Nutrition Program (Dr. Sally Williams, University of Florida, Animal Sciences Department); Haitian Health Foundation Family Nutrition & Health Programs (Dr. Betty Gebrian, Public Health Director, Haitian Health Foundation); Agroforestry Lessons Learned in Haiti (Dr. Michael Bannister, University of Florida, Subtropical Forestry); and Collaborative Opportunities in Haiti (David Dinkin, St. Johns County Extension Director).

Impacts
This research has resulted in significant economic and health benefits for the rural Haitian communities. The work has resulted in the identification of poultry and seafood protein sources for the Haitian villagers. The researchers have concluded that Tilapia aquaculture and poultry protein sources will provide permanent sustainable agriculture resources for the villagers. This work will have global impact on undeveloped, as well as developed countries in regards to utilizing available protein sources to improve the lives of their consumers.

Publications

  • Abstracts Williams, S.K., Redden, E., Djeri, N., Gebrian, B., Balaban, M., Sarjeant, K., Ruiz, A., Dinkins, D. 2007. Production and evaluation of a value-added turkey product using mechanically separated turkey meat. Poultry Science. Will be presented at 2007 ADSA, PSA, AMP, ASAS Joint Meeting, San Antonio, TX July 7-12,2007.
  • Williams, S.K., Redden, E., Djeri, N., Gebrian, B., Balaban, M., Sarjeant, K., Ruiz, A., Dinkins, D. 2007. Production and evaluation of a value-added turkey product using mechanically separated turkey meat. Poultry Science. (In preparation)


Progress 09/01/05 to 08/31/06

Outputs
Collaborations between UF Researchers and the Haitian Health Foundation (HHF) have begun. A canned turkey sausage product for evaluation in Jeremie, Haiti in the Haitian Health Foundation feeding program is currently being produced and evaluated. The program currently includes three remote villages in Jeremie: Carfour Prince, Fond Rouge Torbek, and Terre Rouge. The project targets children ages 6-36 months old. Analysis of the product has revealed that the product will provide significant protein (15%) and fat (19%) in the diets of the children. The Public Health Director of HHF coordinates the feeding program and records all data to determine the benefits of feeding the protein source. In addition to the turkey sausage, vitamins, minerals and other essential nutrients are administered to the children by the Haitian Health Foundation. University of Florida/IFAS researchers have also begun work to construct Tilapia aquaculture ponds in Jeremie and Gressier, Haiti as a means of providing sustainable agriculture for the villagers. UF/IFAS researchers visited Gressier and Jeremie, Haiti on October 26-30, 2005.

Impacts
This research will result in significant economic and health benefits for the rural Haitian communities. The work will result in poultry and seafood protein sources for the Haitian villagers. The work will provide permanent sustainable agriculture resources for the villagers through the Tilapia aquaculture ponds. This work will have global impact on undeveloped, as well as developed countries in regards to utilizing available protein sources to improve the lives of their consumers.

Publications

  • No publications reported this period