POWER FLOUR --- SAVE THE CHILDREN


Every year, malnutrition claims somewhere between 10 and 14 million children. These innocents mainly reside in Africa, Asia and Latin America. At present they suffer and die with only the remotest hope of rescue. The Power FlourAction Network is being established in an effort to change all that. With its new and novel approach, the Network hopes to remove an underlying cause of this tragedy: the lack of appropriate baby-foods.

In this project, we are bringing to world attention a technique that is potentially effective for feeding those children at highest risk: the ones born to the poorest of the poor, the ones whose mothers are themselves badly malnourished, and the weanling orphans with no mothers at all. The new technique is notably promising for use in remote locations, in times of want, and in the aftermath of natural or manmade disasters. In can thus reach the populations where mortality from malnutrition is greatest. It complements breast feeding and makes the weaning process more successful for the most threatened individuals in locations where milk and baby formula are unavailable.

The prime "tool" in this new technique is food-grade malted barley. This white powder is nothing more than ground-up sprouted barley grains. It is a flavoring ingredient in malted milk, corn flakes, Grape Nuts, Wonder bread, English muffins, pizza crusts, Milky Way bars and many more foods. The United States, alone, produces thousands of tons of it annually, but none is now used to help starving babies survive.

Nonetheless, food-grade malted barley flour could save lives. It is rich in the enzymes that digest starch. Indeed, it digests starch so well that it turns any hot boiled staple into a fluid. We call it "Power Flour" because it causes such a spectacular transformation.

The approach we envision involves no change in diet, no complex routines to learn, and barely any change in lifestyle. Power Flour would be employed solely to turn a portion of the family staple into a form babies can fill up on. Children have difficulty swallowing corn mush, rice, potato, sorghum, and dozens of other "solids." Power Flour converts those boiled staples into liquids to be drunk. In other words, solids that infants struggle to ingest become suddenly easy to handle with a baby’s natural born instincts.

Using Power Flour is simple. The mother merely adds the powder to the hot pablum, porridge, mash, mush or gruel that constitute the basic diet of the poorest of the poor families. The conversion occurs almost instantaneously. The quantity used is very small: a teaspoon of Power Flour easily liquefies a gallon of corn porridge, mashed potatoes, or other boiled staple. The cost is negligible; the price of a teaspoon of Power Flour, for instance, is not even 1/10 of a cent.

Taste is no limitation. Power Flour gives malted milkshakes their flavor. Moreover, its enzymes release sugars from the starch, so the liquefied product becomes doubly palatable. Despite some studies of weaning foods made with starch-digesting enzymes, nothing like this instant, barley-based, food-liquefying catalyst has been employed before.

In everyday practice in the Third World village, the mother merely scoops a sample from the family cooking pot, stirs in a little Power Flour, and passes the resulting fluid to her weanling child. No more fighting to get pablum down; no more diluting pasty foods with potentially contaminated water; no more digestive difficulties from a wad of starch balled up in a tiny tender stomach. The baby feeds itself by sucking a sweetish liquid from a cup.

Power Flour samples could be supplied by the local health service, rural clinics, relief agencies, or other organizations. The raw ingredient could be provided in bulk or in pre-packaged form by United States, Denmark, The Netherlands, South Africa, Japan, or other country that makes food-grade malted barley. The cost would be about 1 cent per child. One cent buys enough Power Flour to catalyze the liquefication of 100 cup-sized servings of the local staple. Ingesting that much food will ensure an infant a full stomach at least once a day. That in turn will remove the threat from inadequate food intake during the early weaning period.

The process is safe. The food has been boiled and thereby rendered free of infection. More than 99 percent of it is the local staple, eaten since time immemorial. The added Power Flour (less than 1 percent) is itself wholesome. The only real changes are the liquid consistency and the disappearance of starch. In most cases this latter will cause no problem, but the released sugars may perhaps prolong any diarrhea outbreak.

The Power Flour Action Network is being established to get this process employed with dispatch and with appropriate cautions and guidance. Through the Network, information will be communicated to audiences ranging from national leaders to field workers. Trial Power-Flour samples will be provided to interested parties. Research results and field responses will be compiled and disseminated. The Network’s written documentation will include a technical overview, a field-guide in different languages, and a newsletter published several times a year. Electronic dissemination will include a web site and an e-mail service to answer questions and take orders for Power Flour. A videotape demonstrating the process will also be created.

Although the ultimate outcome can only be speculated on, we are confident that the results will be profound. Already, a program directed by former president Jimmy Carter and Nobel Prizewinner Norman Borlaug has found that malnourished children in Ghana’s villages ingest three times more food using the Power Flour process. Observers consider that the method makes the difference between life and death for those children. Similar results are reported from Haiti and other spots where fatal malnutrition is prevalent.

The Power Flour Action Network is being established as an IRS-approved nonprofit organization under code 501(3)©. The activities proposed will help garner the worldwide attention this innovation deserves. In this way, the Power Flour Action Network might well accomplish in a few short years, and at modest cost, a result that multinational, multi-million-dollar organizations could take pride in accomplishing over decades. At present, Power Flour is hardly known to such organizations. By stimulating them and also others outside the mainstream we can swing open a new window of opportunity for reducing the death rate among the world’s littlest and least deserving sufferers.

Noel Vietmeyer
President
The Power Flour Action Network


ROTARY DISTRICT 6270 NEWSLETTER, MARCH 1998

POWER FLOUR UPDATE

 

The Power Flour project, now in its fifth year, is directed by our District’s

World Community Service Committee. During the past year, Power Flour (P.F.)has nourished children m HAITI, MALAWI, GHANA, and PERU. A brief description of its role in these third world countries follows.

Presently a new Rotary Club in Port-de-Paix is distributing P.F. to drought-stricken families in northwest Haiti. This club has requested an additional 200 pounds of four, as the need continues to help these isolated families.

Three separate feeding programs have been initiated in Malawi, a poor east-central African country, where communication is sadly lacking and infant mortality is alarmingly high. A St Louis Fulbright scholar and pediatrician is monitoring the benefits to Malawian children.

Last week, additional P.F. was flown by the Global 2000 project of Jimmy Carter and Nobel laureate Norman Borlaug to supplement Dr. Borlaug’s maize introduction in Ghana, which is made into cooked porridge for weanling babies.

The latest success for P.F. has been documented by a botanist who routinely visits Amazonia, Peru. Native Indians who inhabit the area along the Amazon River depend an a beverage they produce from locally grown cassava and plantain. This drink, known as "masato," is the major nutritious food for young children and the elderly. Unfortunately, in recent years, the outbreak of both hepatitis and tuberculosis has been traced through the traditional
spittle method of digesting the starch for this fermented beverage. Last year,officials persuaded the Indians to substitute P.F. in preparing the masato, rather than chewing the starch to ferment the beverage. This innovation not only eliminated the disease transmittance, but resulted in a sweeter beverage that was easier to prepare! Additional P.F. will be needed this spring to continue this successful venture.

This month, ten-pound samples of P.F. have been airmailed to care giving organizations in ETHIOPIA and KENYA. As the benefit of P.F.’s use spreads, more and more countries will need a dependable source.

Our District’s Zone A Rotary Clubs have elected to pool their resources to help defray future shipping costs of P.F. If your Rotary Club would like to join in contributing, please contact Ken Schumann, W.C.S. Treasurer at 140 North Ave., Hartland, WI 53029 (Office Phone is 414-367-3322) .An exhibit of this project is planned for the Indianapolis R.I. convention in June. Please stop by to visit and offer suggestions for the future benefit of the P.F. Action Network As R.I. President G. Kinross wrote in the December ROTARIAN MAGAZINE, "This year Rotarians are working to combat poverty and hunger. Children are the major victims of these two evils. Some 18 million people, the majority of them children, die each year from poverty-related causes - most often chronic hunger. And, all of those children who are malnourished between birth and age three, will live their entire lives with mental deficiencies. In 1998, let us ‘SHOW ROTARY CARES’ by protecting the children of the world.

Thomas H. Hartzell
1717 Pheasant Lane
Sheboygan
WI 53081-7724
(920) 458 0244
[email protected]

Briess Malting Company
PO Box 226
Chilton
WI 53014-0226
Phone 920 849 7711
FAX 920 849 4277


DIRECTlONS FOR USING POWER FLOUR (MALTED BARLEY FLOUR) TO FEED ONE BABY

Prepare a normal porridge-like consistency of the starchy food to be used. This starch source may be maize, rice, cassava, potato, wheat, oats, millet or any other carbohydrate starch source. Remove 1 cup portion (1cup=227 grams) of porridge that is to be used to feed the baby. When it is "warm to the touch" add ¼ teaspoon (= 1.3 ml) of Power Flour and stir for several minutes. This will liquify the porridge so that it can be given to the baby By spoon or bottle. The baby will benefit greatly by this method of feeding.

DIRECCIONES PARA USAR POWER FLOUR (HARINA DECEBADA) PARA ALIMENTA A UN BEBÉ

Se prepara normalmente el atol de maiz, arroz.,mandioca, tapioca, papa. harina. avena, mijo u otra comida de fecula.

1 taza = 8 onza = 250 ml

1\4 cucharita = 1.3 ml

Se quita una porcion (una taza) del atol que se va a usar para dar de comer al bébé. Cuando estécaliente, se anade 1\4 cucharita de Power Flour y sc remueve por varios minutos. De esta manera el atol se hace líquido y se puede darselo al bebe por cuchara o por botella. El bebé sacará mucho provecho de esta manera de alimentarlo.

DIRECTIONS: COMMENT SE SERVIR DE POWER FLOUR (FARINE PUISSANTE)

(ferine d’orge malt) pour donner à manger à un bébé

Préparez une bouillie (porridge) normale d’une source de fécule, puet-etre mais, riz, cassava, pmme de terre, blé, millet ou aucun autre aliment qui consiste de carbohydrate.

Enlavez une portions d’une tamme (227 grams) de cette bouillie (porridge) qui est preparée pour donner à manager au bébé. Commencez à la chauffer. Quand à d’est chaude au point de toucher, ajoutez ¼ cuiller à thé (1.3 ml) de cette farine puissant Power Flour) et agitez pour quelques minutes. Ceci liquéfiera la bouilie pour qu’elle puisse etre donnée à manger au bébé per cuiller ou bouteille.

Le bébé benéficiera grandement de cette méthode d’alimentation.


TYPICAL SPECIFICATIONS OF
A NATURAL MALTED BARLEY FLOUR

MALTOFERM* MDF F-17

DESCRIPTION:

A white to creamy, NATURAL MALTED BARLEY FLOUR with a pleasant accented malt aroma and flavour. Diastatic

ADVANTAGES:

1) Uniform and improved fermentation. Enzymatic digestion of starch increases production of fermentable sugars aiding in browning and oven kick.

2) Helps reduce dough mix time, improves machinability, extensibility, and gas retention (increased volume).

3) Natural dough conditioner. Improves crumb quality and grain, softer texture and helps extend product shelf life.

4) Provides a clean barley flavour and aroma.


APPLICATIONS:

Bagels, Beverages, Crackers, Flavour enhancer, Ice cream cones, Pita bread, Sauces/gravies, baked Goods, Breakfast cereals, Fermentations, Health Foods, Pancake/waffle mix

SPECIFICATIONS:

Moisture .................................................        7.0%

Color (extracted color) .......................... 2.0

Diastase, Lintner.................... minimum 200

Protein (Nx6.25) ...................................       12.0%

Fibre (total dietary ................................ 7.5%

Fat .......................................................     . 2.6%

Ash ......................................................    . 1.4%

Carbohydrates ...................................... 77.0%

Calories ................................................. 380

Sulfite ...................................less than           10ppm

 

 

LABEL INGREDIENT LISTING:

Barley Malt, Barley Malt Flour, Ground Barley Meal.

SHELF LIFE:

Suggested Storage: 6 months maximum

Storage Temperature: 40º - 75º F

Storage Conditions: Clean dry warehouse

PACKAGING:

50# net weight, multiwall paper bags with polyliner. Heat sealed. 20003 (40 bags) per pallet, stretch wrapped

*DGR LOVIBOND, SERIES 52, ½" CELL

The data listed under specifications are subject to the standard analytical deviations. They represent average values, not to be considered as guarantees expressed or implied nor as a condition of sale.

The product information contained herein is correct, to the best of our knowledge. As the statements are intended only as a source of information, no statement is to be construed as violating any patent or copyright