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Snack Bar Boosts Nutrition in Congo

World Food Programme support increases efficiency of nutritious mbala pinda snack bar production in the Republic of the Congo.  

Peanuts, which are used to make mbala pinda, are sorted to reduce aflatoxin risk.
Miranda Grizio

Food Technology Magazine

The World Food Programme’s rapid development of food processing and supply chain infrastructure for a children’s nutrition bar in the Republic of the Congo highlights a new approach to humanitarian relief—one that lays the foundation for long-term food security. Already active in the country, the World Food Programme (WFP) expanded its support to schools in 2019, just ahead of the COVID-19 pandemic reaching Africa, with a program to boost the production of mbala pinda—a savory peanut and cassava bar made with local ingredients.

Situated just west of its larger neighbor, the Democratic Republic of the Congo, the Republic of the …

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Hero Image: © Chalabala/iStock/Getty Images Plus

Authors

  • Miranda Grizio

    Miranda Grizio, MS, is a member of IFT and a case study writer for IFT’s Food Science for Relief and Development Program (miranda.grizio@gmail.com).

Categories

  • Food Security

  • New Product Development

  • Diet and Health

  • Food Technology Magazine

  • Innovation