Food aid planning standard 2: appropriateness and acceptability
The food items provided are appropriate and acceptable to recipients and can be used efficiently at the household level.
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Key indicators (to be read in conjunction with the guidance notes)
People are consulted during assessment or programme design on the acceptability, familiarity and appropriateness of food items, and results are factored into programme decisions on the choice of commodities (see guidance note 1).
When an unfamiliar food is distributed, instructions on its preparation in a locally palatable manner, with minimum nutrient loss, are provided to women and other people who prepare food, preferably in the local language (see guidance note 1).
People's ability to access cooking fuel and water, and the duration of cooking times and requirements for soaking, are considered when selecting commodities for distribution (see guidance note 2).
When a whole grain cereal is distributed, recipients either have the means to mill or process it in a traditional home-based manner or have access to adequate milling/processing facilities reasonably close to their dwellings (see guidance note 3).
People have access to culturally important items, including condiments (see guidance note 4).
There is no distribution of free or subsidised milk powder or of liquid milk as a single commodity (see guidance note 5).
Guidance notes
1. Familiarity and acceptability: while nutritional value is the primary consideration when choosing commodities for a food basket, the foods distributed should be familiar to the recipients and consistent with their religious and cultural traditions, including any food taboos for pregnant or breastfeeding women. In assessment reports and requests to donors, the reasons for the choice of particular commodities or the exclusion of others should be explained. When there are acute survival needs and there is no access to cooking facilities, ready-to-eat foods must be provided. In these circumstances there may sometimes be no practical alternative to providing unfamiliar items. Only in such instances should special 'emergency rations' be considered.
2. Fuel requirements: when assessing food requirements, a fuel assessment should also be undertaken to ensure that recipients are able to cook food sufficiently to avoid adverse effects to their health, and without degradation of the environment through excessive collection of fuel wood. When necessary, appropriate fuel should be provided or a wood harvesting programme established that is supervised for the safety of women and children, who are the main gatherers of firewood. In general, items should be provided that do not require long cooking times or the use of large quantities of water. The provision of milled grain or of grain mills will reduce cooking times and the amount of fuel required.
3. Grain processing: milling is a particular concern for maize, as milled whole maize has a shelf life of only 6-8 weeks. Milling should therefore take place shortly before consumption. Where household-level grinding is part of the recipients' tradition, whole grain can be distributed. Whole grain has the advantage of a longer shelf life and may have a higher economic value for recipients. Alternatively, facilities for low-extraction commercial milling can be provided: this removes the germ, oil and enzymes, which cause rancidity. This greatly increases the shelf life of the grain, although at the same time it reduces its protein content. National laws relating to the import and distribution of whole grain should be complied with.
4. Culturally important items: the assessment should 1) identify culturally important condiments and other food items that are an essential part of daily food habits; and 2) determine the access people have to these items. The food basket should be designed accordingly, especially where people will be dependent on distributed rations for an extended period.
5. Milk: powdered milk, or liquid milk distributed as a single commodity (this includes milk intended for mixing with tea), should not be included in a general food distribution or a take-home supplementary feeding programme, as its indiscriminate use may give rise to serious health hazards. This is especially relevant in the case of young children, for whom the risks of inappropriate dilution and germ contamination are very high (see General nutrition support standard 2).
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