Background: Sorghum-Soy Blend (SSB) and Sorghum-Cowpea Blend (SCB) fortified blended food aid porridge products were developed as alternatives to Corn-Soy Blend Plus (CSB+) and Super Cereal Plus (SC+), the most widely used fortified blended food aid products. However, the cost and nutrient cost-effectiveness of these products procured from different geographical areas have not been determined. Objective: The objective of this study is to determine the nutrient cost-effectiveness of SSB and SCB compared to existing fortified blended foods. Methods: Nutritional data as well as ingredient, processing, and transportation cost for SSB, SCB, and existing fortified blended foods were compiled. Using the omega value, the ratio of the fortified blended food’s Nutrient Value Score to the total cost of the fortified blended food divided by an identical ratio of a different fortified blended food or the same fortified blended food produced in a different country and the nutrient cost-effectiveness of each of the fortified blended foods procured in the United States and several African countries were determined. Results: Both CSB+ and SC+ are less expensive than SSB and SCB, but they also have lower Nutrient Value Scores of 7.7 and 8.6, respectively. However, the omega values of CSB+ and SC+ are all above 1 when compared to SSB and SCB, suggesting that the existing fortified blended foods are more nutrient cost-effective. Conclusions: Comparing the nutrient cost-effectiveness of various food aid products could provide valuable information to food aid agencies prior to making procurement decisions.

中文翻译：

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强化混合食品援助产品的营养成本效益

背景：高粱 - 大豆混合物 (SSB) 和高粱 - 豇豆 (SCB) 强化混合食品援助粥产品被开发作为玉米 - 大豆混合物 Plus (CSB+) 和 Super Cereal Plus (SC+) 的替代品，这是使用最广泛的强化混合食品。食品援助产品。然而，这些从不同地理区域采购的产品的成本和营养成本效益尚未确定。目的：本研究的目的是确定 SSB 和 SCB 与现有强化混合食品相比的营养成本效益。方法：编制了 SSB、SCB 和现有强化混合食品的营养数据以及成分、加工和运输成本。使用欧米茄值，强化混合食品的营养价值得分与强化混合食品总成本的比率除以不同强化混合食品或不同国家生产的相同强化混合食品的相同比率，以及每种强化混合食品的营养成本效益确定了在美国和几个非洲国家采购的强化混合食品。结果：CSB+ 和 SC+ 都比 SSB 和 SCB 便宜，但它们的营养价值得分也分别较低，分别为 7.7 和 8.6。然而，与 SSB 和 SCB 相比，CSB+ 和 SC+ 的欧米茄值都在 1 以上，这表明现有的强化混合食品更具营养成本效益。结论：