Vegetable Oil Commodity Fact Sheet

WBSCM Material Description and Number

OIL, VEGETABLE CAN-6/4 L    100566
OIL, VEGETABLE DRUM-208 L    100568
OIL, VEGETABLE PAIL-20 L    100633

General Information

Vegetable oil is a processed food product that is fortified with vitamins A and D for food aid purposes. It consists of refined, bleached, deodorized, filtered, and purified canola (rapeseed), corn, cottonseed, olive (refined), safflower, soybean, sesame, sunflower, or any other vegetable oil or combination of these oils. Vegetable oil is packaged in four forms: 4-liter plastic containers, 4-liter cylindrical steel cans, 20-liter round, tight head pails, or 208-liter tight head steel drums per the USDA Commodity Requirements Documents. All containers should contain rust-proof interiors that meet USDA guidelines for contact with safe food and be manufactured to withstand long periods of storage in warehouses and ocean going vessels. For full product specifications refer to the USDA Commodity Requirements Document for vegetable oil products.

Programming Guidance

Vegetable oil may be programmed in emergency and development settings as illustrated by the 2011 Food Aid Quality Review (FAQR) Report decision trees:

  • Emergencies: Vegetable oil may be programmed with a pulse and either a fortified flour/meal or grain in the second phase of emergency food distribution. Either corn soy blend (CSB) programmed with oil or ready-to-use supplementary foods should be provided as a targeted supplement to this ration for children under two (U2). In longer-term emergencies, oil may be used in Food for Assets, Food for Work, Food for Training, Vulnerable Group Feeding and Food for Education programs.
  • Development: Vegetable oil is programmed with CSB in targeted and general feeding to promote growth, manage wasting, and prevent wasting and stunting. It may also be used as part of a general household ration with a grain and a pulse, when this is appropriate. Vegetable oil may be provided in Food for Assets, Food for Work, Food for Training, Vulnerable Group Feeding and Food for Education programs.

Nutrition/Preparation Information

Vegetable oil serves as a source of dietary calories and fat, including essential fatty acids, and aids in the absorption of fat-soluble vitamins. It contains no cholesterol and helps increase the caloric density of diets, in particular the diets of children under two. In international food aid programs, it is fortified with vitamins A and D using a premix that contains the appropriate ratio of both vitamins. Fortification with Vitamin D is a new requirement that introduces sources of vitamin D to US food aid products and brings it in line with World Food Program policies. Vegetable oil is used an ingredient in cooking and is an essential component of preparation methods such as sautéing and frying. It is also designed to be programmed with corn soy blend. Current FAQR recommendations suggest that vegetable oil be programmed with CSB in the ratio of 15 grams of oil per 50 grams of CSB.

Nutritional Content

These final values below were calculated using the updated Vitamin D with Vitamin A fortification targets from the USDA Commodity Requirements Document for Vegetable Oil Products and the USDA Nutrient Database data for oil, soybean, salad or cooking (http://ndb.nal.usda.gov/).

 

 

Oil

Fortification per 100g

Total (Intrinsic+ Fortificant)

 

Intrinsic (100g)

Recommended Level

Fortificant Form

100g

Water (g)

0.000

 0.0

 

0.00

Energy (kcal)

884.000

 0.0

 

884.00

Protein (g)

0.000

 0.0

 

0.00

Total Lipid (fat) (g)

100.000

 0.0

 

100.00

Carbohydrate

0.000

 0.0

 

0.00

Sugars, total (g)

0.000

 0.0

 

0.00

Minerals

 

 

 

 

Calcium (mg)

0.000

 0.0

 

0.00

Iron (mg Ferrous Fumerate)

0.050

 0.0

 

0.05

Iron (mg EDTA)

0.000

 0.0

 

0.00

Iron: total (mg)

0.000

 0.0

 

0.05

Magnesium (mg)

0.000

 0.0

 

0.00

Phosphorous (mg)

0.000

 0.0

 

0.00

Potassium (mg)

0.000

 0.0

 

0.00

Sodium (mg)

0.000

 0.0

 

0.00

Zinc (mg)

0.010

 0.0

 

0.01

Vitamins

 

 

 

 

Vitamin C, total ascorbic acid (mg)

0.000

 0.0

 

0.00

Thiamin (mg)

0.000

 0.0

 

0.00

Riboflavin (mg)

0.000

 0.0

 

0.00

Niacin (mg)

0.000

 0.0

 

0.00

Vitamin B6 (mg)

0.000

 0.0

 

0.00

Folate, DFE (µg)

0.000

 0.0

 

0.00

Vitamin B12 (µg)

0.000

 0.0

 

0.00

Vitamin A (IU)

0.000

6,000.00-7,500.00

Retinol palmitate

6,000.00-7,500.00

Vitamin E (alpha-tocopherol) (mg)

8.180

 

 

8.18

Vitamin D (IU)

0.000

1,600.00-2,300.00

D3 as cholecalciferol

1,700.00-2,100.00

Vitamin K (phylloquinone)  (µg)

183.900

 0.0

 

183.90

Lipids

 

 

 

 

Fatty acids, total saturated (g)

15.650

 0.0

 

15.65

Fatty acids, total monosaturated (g)

22.783

 0.0

 

22.78

Fatty acids, total polyunsaturated (g)

57.740

 0.0

 

57.74

Cholesterol (mg)

0.000

 0.0

 

0.00

Other

 

 

 

 

Caffeine

0.000

 0.0

 

 0.00

USDA Commodity Requirements Document

http://www.fsa.usda.gov/Internet/FSA_File/vo15.pdf

Shelf Life/Best if Used By Date (BUBD)

  • Shelf life - not available 
  • BUBD - 18 months after packaging

Sources

U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page. Retrieved December 6, 2013 from: http://ndb.nal.usda.gov/

United States Department of Agriculture, Farm Services Agency. 2012. USDA Commodity Requirements Document. VO15 Vegetable Oil Products for Use in Food Assistance Programs. Retrieved 3/5/13 from: http://www.fsa.usda.gov/Internet/FSA_File/vo15.pdf 

United States Department of Agriculture, Foreign Agricultural Service. Food Aid Reports. 2010. Retrieved August 20, 2012 from: http://www.fas.usda.gov/excredits/FoodAid/Reports/reports.html

United States Department of Agriculture, Agricultural Research Service. 2002. Commercial Item Description: Salad oils, Vegetable.  Retrieved August 20, 2012 from: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006232

Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan. 2011. Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming.  Retrieved September 16, 2012 from: http://pdf.usaid.gov/pdf_docs/PNADZ842.pdf

Last updated: August 15, 2014

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