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Introduction
Home
- List of Acronyms
- List of Cooperating Sponsors
- Conversion Tables
Part One
Section I:
Commodities
- Commodity Availability
- Commodity Characteristics
- References
Section II:
Food Commodity
Fact Sheets
- Beans, Black
- Beans, Great Northern
- Beans, Kidney (Light Red, Dark Red, All types)
- Beans, Navy (Pea Beans)
- Beans, Pink
- Beans, Pinto
- Beans, Small Red
- Bulgur (BW)
- Bulgur, Soy Fortified (SFBW)
- Corn (bagged, bulk)
- Cornmeal
- Cornmeal, Soy-Fortified (CMSF)
- Corn Soy Blend (CSB)
- Corn Soy Milk (CSM)
- Corn Soy Milk, Instant (ICSM)
- Lentils
- Non Fat Dry Milk (NFDM)
- Peas
- Rice
- Rice (Parboiled)
- Sorghum
- Sorghum Grits, Soy-Fortified (SFSG)
- Fortified Refined Vegetable Oil
- Wheat
- Wheat Flour
- Wheat Soy Blend (WSB)
- Wheat Soy Milk (WSM)
Section III:
Storage/Shelflife
Specifications
- Storage Specifications
- Storage Inspection Checklist
- Shelf Life of Agricultural Commodities
- References
Section IV:
Controlling
Damage to Food
Commodities
- Cleaning and Inspecting
- Insect Control
- Rodent Control
- Reference Chart for Controlling Damage to Food Commodities
- References
Part Two
An Overview
Part Three
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Section II: Food Commodity Fact Sheets |  |
Updated April 2009
Fortified Refined Vegetable Oil Thisprocessed commodity is generally used in all program categories as aningredient in cooking and for its caloric density to increase thecaloric content of foods. As of December 1, 1998, all edible vegetableoil (vegoil) has been fortified with vitamin A, which will enhance thenutritional value of vegoil in feeding and other types of programs.
1. Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department ofAgriculture, Agricultural Research Service (USDA:ARS) 1998 USDANutrient Database, Release 12, Laboratory Home Page (http://www.nal.usda.gov/fnic/foodcomp).They are provided as a guideline and are appropriate for use in thecalculation of food aid rations. Please note: these values may or maynot meet the exact specifications of the USDA Export PurchaseAnnouncements for the P.L. 480 Program, which change periodically. Thevalue for Vitamin A is the minimum level that must be added to the oilas described in Specifications below. | Nutrient | Amount | Unit | | Water | 0.0 | g | | Energy | 884.0 | Kcal | | Protein | 0.0 | g | | Total Lipid | 100.0 | g | | Carbohydrate | 0.0 | g | | Fiber,total dietary | 0.0 | g | | Ash | 0.0 | g | | Calcium | 0.0 | mg | | Iron | 0.02 | mg | | Magnesium | 0.03 | mg | | Phosphorus | 0.0 | mg | | Potassium | 0.0 | mg | | Sodium | 0.0 | mg | | Zinc | 0.0 | mg | | Copper | 0.0 | mg | | Manganese | n/a | mg | | Selenium | 0 | mcg | | Vitamin C | 0.0 | mg | | Thiamin | 0.0 | mg | | Riboflavin | 0.0 | mg | | Niacin | 0.00 | mg | | Pantothenic acid | 0.0 | mg | | Vitamin B-6 | 0.0 | mg | | Folate | 0.0 | mcg | | VitaminB-12 | 0.0 | mcg | | Vitamin A | 6000 | IU | | Vitamin E | 18.2 | mg-ATE | | Vitamin D | n/a | IU | | Iodine | n/a | mcg | 2. Components:
100% Refined, bleached, winterized, and deodorized soy oil, corn,cottonseed, peanut, rapeseed, safflower, or any combination or any other oil (except olive oil). The most commonly used oil is soy bean oil.
For updated commodity item descriptions for vegetable oil, refer to: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006232
SPECIFICATION FOR VITAMIN A FORTIFICATION
Edible Vegetable Oil must be fortified with vitamin A (retinol palmitate) at the rateof 60-75 IU/g. Labeling shall be in accordance with Part 4 of Appendix 2 of USDA Export Announcement VO7.
(Source:USDA:FSA:PDD:EOB Announcement VO7 Purchase of Vegetable Oil for Use in Export Programs. December 1, 1998)
3. Packaging:
4-liter cylindrical tins, 20-liter steel pails, or 208-liter steel drums.
4. Shelf Life:
The shelf life for fortified refined vegetable oil is a minimum of one year. The Best if Used By Date (BUBD) for fortified refined vegetable oil is eighteen months. See "Section III: Storage/Shelf Life Specifications" for more information. |
