Journal of Oil Palm Research Vol. 18  2006 June p.  181-188

Household usage of and recipe creation with condiment sauces based on red palm oil : exploring the potential for targeted micronutrient delivery to different family members

Author(s): OROZCO, Monica* ; VENTURA, Ingrid* ; SOLOMONS, Noel W.*

Combining foods that are naturally rich in essential micronutrients with other foods commonly used in the diets of low income households (food-to-food fortification) can be a sustainable way to deliver micronutrients. Properly conceived, the nutrients can be selectively targeted to different generations within the family. In a convenience sample of Guatemalan women, the feasibility of this approach using red palm oil (RPO, Carotino® ), a food with extraordinary high pro-vitamin A carotenoids of up to 0.08% (w/w) of the crude oil, tocopherols and tocotrienols, was explored. Dishes were prepared with RPO as both red tomato and hot green sauces. Both had high acceptability to rural and urban low income women. Two hundred forty-five grammes of red tomato sauce and hot green sauce were distributed free. The women prepared many dishes with the red tomato sauce, but only five with the hot green sauce, which was instead mostly used as a garnish. We concluded that oils added to condiment sauces can enhance the nutrient contents in foods on the family table, and selective direction to adult members is feasible. More nutrient-rich oil will deliver more nutrients in this food-to-food fortification with RPO.

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Author Information
* Centre for Studies of Sensory Impairment, Ageing and Metabolism (CeSSIAM), 01011 Guatemala City, Guatemala.

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