VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

Table 2.9 Effect on vitamin A recovery using premix prepared from the Hobart mixer of the
industry collaborator in commercially-prepared fortified peanut butter
Vitamin A Recovered
Trial 1 1
Trial 2
(1:50)
2
Trial
(1:25)
2
Trial 4
(1:25)
3
Sampling
Point
(1:25)
(during filling) µg % µg % µg % µg %
RE/g Recovery RE/g Recovery RE/g Recovery RE/g Recovery
Start --- N/A 4.02 33.40 4.60 38.2 6.09 56.2
Middle 1.79 34.3 4.30 35.70 4.18 34.7 6.59 60.8
End 2.29 43.9 4.41 36.70 4.09 34.0 5.85 54.0
Average 2.04 39.1 4.24 35.30 4.29 35.6 6.18 57.0
Std. Deviation
0.35 6.79 0.20 1.69 0.27 2.25 0.38 3.47
% Variability 17.30 17.40 4.74 4.80 6.34 6.31 6.11 6.09
1 Expected level of vitamin A in the final fortified product was 5.22 µg RE/g peanut butter. This was computed
based on a premix with a vitamin A content of 261 µg RE/g peanut butter. Premix was prepared using 10
minutes mixing time.
2 Expected level of vitamin A in the final fortified product was 12.03 µg RE/g peanut butter. This was computed
based on a premix with a vitamin A content of 300.77 µg RE/g peanut butter. Premix was prepared using 10
minutes mixing time.
3 Expected level of vitamin A in the final fortified product was 10.83 µg RE/g peanut butter. This was computed
based on a premix with a vitamin A content of 270.81 µg RE/g peanut butter. Premix was prepared using 5
minutes mixing time.
--- = No sample analyzed
Technology Transfer and Adoption
A signing ceremony was held last June 1999 to mark the formal turnover of the premix
technology to the collaborator. In December 1999, 100% of the peanut butter of the collaborator was
fortified and distribution of fortified peanut butter in the local market bearing the vitamin A sticker was
started. Production of the fortified product however was discontinued sometime in 2005 because the
company experienced labor problems which resulted in the resignation of personnel including the persons
trained in the preparation of the fortificant and its addition to peanut butter. Other reasons cited by the
collaborator for the removal of the fortified product in the market were the following: (a) lack of
manpower to oversee the additional step of incorporating the fortificant, (b) the additional step for
incorporating the fortificant delayed production because of the need to prepare the premix at the start of
the day’s production to be used in the fortification of the final fortified product. There was also a need to
cool the peanut butter coming from the homogenizer overnight prior to addition of the fortificant to
prevent the loss of vitamin A due to heat generated during the grinding and homogenization steps, (c) the
lack of government assistance in the promotion of the fortified product and (d) unconfirmed feedback
received from a customer that the fortified product developed faster than plain peanut butter.
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