Development of a Sustainable Blended Food Aid Product Using Local Ingredients for Nutritionally Vulnerable Populations in Haiti

OBJECTIVES: This study aimed to: (1) identify optimal blended food recipe options using local flours; (2) assess behaviors, attitudes, and practices around the use of blended foods among nutritionally vulnerable groups in Haiti; and (3) evaluate the nutrient composition of prototype blended food product relative to nutrient requirements for vulnerable populations. METHODS: Blended food recipes made from local flours were identified through matrix scoring and stakeholder consensus. Focus groups (n = 7) assessed behaviors and attitudes toward blended foods. Prototype recipes were selected based on matrix scoring, program participant feedback, and feasibility of bringing to scale. Nutrient composition of the final prototype was analyzed for consumer information and compared to requirements for young children and pregnant/lactating women. RESULTS: Two food prototypes resulted. Only the sweet blended food product could be scaled for testing due to the lack of availability of fish for the savory recipe. Focus groups highlighted positive views on balanced nutrition and healthy eating but raised concerns about costs and safety. Nutrient composition analysis of the final prototype showed varying proportions of requirements attained across nutrients. CONCLUSIONS: Blended foods made from Haitian-grown ingredients and food aid offer promise to improve nutrition for target populations but face challenges in scaling to market.