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	Introduction   Home List of Acronyms List of Cooperating Sponsors Conversion Tables   Part One   Section I:   Commodities Commodity Availability Commodity Characteristics References   Section II:   Food Commodity   Fact Sheets Beans, Black Beans, Great Northern Beans, Kidney (Light Red, Dark Red, All types) Beans, Navy (Pea Beans) Beans, Pink Beans, Pinto Beans, Small Red Bulgur (BW) Bulgur, Soy Fortified (SFBW) Corn (bagged, bulk) Cornmeal Cornmeal, Soy-Fortified (CMSF) Corn Soy Blend (CSB) Corn Soy Milk (CSM) Corn Soy Milk, Instant (ICSM) Lentils Non Fat Dry Milk (NFDM) Peas Rice Rice (Parboiled) Sorghum Sorghum Grits, Soy-Fortified (SFSG) Fortified Refined Vegetable Oil Wheat Wheat Flour Wheat Soy Blend (WSB) Wheat Soy Milk (WSM)   Section III:   Storage/Shelflife   Specifications Storage Specifications Storage Inspection Checklist Shelf Life of Agricultural Commodities References   Section IV:   Controlling   Damage to Food   Commodities Cleaning and Inspecting Insect Control Rodent Control Reference Chart for Controlling Damage to Food Commodities References Part Two An Overview Module 1: Maternal and Child Health Programs Module 2: Food for Work Module 3: Food for Education Module 4: Non-Emergency Humanitarian Assistance Module 5: Emergency Programs Part Three Annex I: Definitions Annex II: Tools and Indicators Annex III: Recommended Energy Allowance Tables Annex IV: Recommended Dietary Allowance Tables Annex V: Sources for Obtaining Commodity Prices
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Section II: Food Commodity Fact Sheets

Updated January 2006
Corn Soy Masa Flour, Instant

1. Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department of Agriculture, Agricultural Research Service (USDA:ARS) 1998 USDA Nutrient Database Laboratory Home Page, (http://www.nal.usda.gov/fnic/foodcomp). They are provided as a guideline and are appropriate for use in the calculation of food aid rations. Please note: these values may or may not meet the exact specifications of the USDA Export Purchase Announcements for the P.L. 480 Program, which change periodically. The values for thiamin, riboflavin, niacin, vitamin A, calcium and iron represent the minimum levels of enrichment nutrients (converted to a 100 g basis) as listed in Specifications below.

2. Components: (per 100 g)
95% Instant Corn Masa Flour: Whole ground White or Yellow Corn, partially precooked in lime water, followed by washing, rinsing, grinding, and drying to produce the traditional flavor and performance characteristics suitable for preparation of a wide range of food staples in the form of arepas, corn cakes, corn chips, tortillas, enchiladas, or gruel.

5% Soy Flour: Defatted and toasted.

Vitamin and Mineral Enrichment

3. Specifications:

CHEMICAL AND PHYSICAL REQUIREMENTS

¹ Analyses are expressed on a moisture-free basis.

(Source: USDA:FSA:PDD:EOB January 16, 1998 (Contact Tel: 202-690-3565)
MF7: PURCHASE OF INSTANT CORN-SOY MASA FLOUR FOR USE IN EXPORT PROGRAMS - SPECIFICATIONS )

4. Packaging:
25 kg (55lb.) bags of multi-wall paper. Three plies of paper (minimum) with an inner polyethylene or polypropylene plastic liner. The outer paper ply is treated to provide wet strength.

5. Shelf Life:
Minimum one year. See "Section III: Storage/Shelf Life Specifications" for more information.

Fact Sheet Download:

• Instant Corn-Soy Masa Flour PDF File