Quality Certification of Premixed Infant Foods
Research in Mali, Ghana and many other very low-income countries suggests a new way to improve child nutrition, through quality certification of premixed infant foods produced using local ingredients by artisanal and medium-scale enterprises. Doing so could dramatically lower the cost of the high-density complementary foods needed during the crucial period from 6 to 24 months of age. Recent work on this topic follows below:
- New York Times report on article in Maternal & Child Nutrition (Dec 2016) [preprint]
- Friedman seminar presentation video, and slides in PDF and PPT (Feb 2016)
- Presentation slides and FASEB abstract of project results (spring and summer 2015)
- Poster describing new 2013-14 project in hi-res pdf (8 MB), presented at the Micronutrient Forum in Addis Ababa (June 2014)
- Presentation slides on this work at GAIN (June 2014), Tufts Medical School (Oct 2013), IFPRI (June 2013) and APHA (Oct. 2012)
- Detailed explanation (2011): video of seminar at Harvard School of Public Health (50 min., Sept. 2011) and slides (huge file, 47MB!)
- Scoping study in Ghana (2011): working paper (3 MB) and policy brief (1 MB)
- Brief presentation at IFPRI conference in New Delhi (2011): streaming video (10 min., Feb. 2011)
- Short summaries (2010): one-page concept note, and descriptions in the Tufts Journal and Tufts Nutrition magazine
Summary and links to publications on previous work
In this research, we ask whether child nutrition in developing countries could be improved by a program to test and certify the nutrient density of infant foods produced by local entrepreneurs. Currently, the infant-food market is dominated by high-priced products, like those being displayed by the pharmacist in the photo below.
These products are sold for many times the cost of nutritionally-similar alternatives developed by public health agencies. But when the lower-cost products are offered for sale, people rarely buy them. Our hypothesis is that people only buy the brand-name foods, even though they cannot afford enough quantity to meet their childrens’ needs, because they cannot observe these products’ nutritional content – so only a high priced brand name can be trusted at all. This kind of market failure was first described by George Akerlof, for which he shared the 2001 Nobel Prize in Economics.
Our research on this began with a market experiment in Bamako, Mali, measuring mothers’ demand for information about infant food quality. Our market experiment in offered women a variety of choices to elicit the tradeoffs they saw between the high-priced name brand, or a variety of other products including some whose quality is certified by Mali’s national food and agriculture research service.In our market experiment, mothers had an opportunity to make real choices between these products. This told us how much they care about various product attributes.
Using the choices made by 239 women in and around the city of Bamako, Mali, we are able to calculate the value of quality certification. Using a rough budget for certification services, we estimated that the net welfare gains would be on the order of $20 per year per child of the relevant ages (6-24 months), which represents about one month’s worth of adequate nutrition for that child. The original research was funded by USAID, as part of a larger project on innovation in West African agriculture. The original publications, media coverage and a video about the research in Mali is posted below.
More recently, we tested the actual nutrient content of foods sold in 22 countries around the world, with results described in the most recent seminar video and article in Maternal and Child Nutrition as described in the New York Times’ Global Health column: http://www.nytimes.com/2016/12/19/health/baby-food-ingredients.html.
To facilitate the scale-up of new quality assurance systems, we are collaborating with chemistry professor Charlie Mace to develop much faster, less expensive and more robust methods of testing food samples for their nutrient content. Innovations in analytical chemistry could dramatically reduce the cost of testing, using techniques like the photo at right of Tufts undergrad Lauren Savage working on this project in mid-2016. Photos below are of Charlie presenting the latest prototypes at Harvard’s GlobalFood+ in February 2017.
Citations and other links