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AS THE
prices of “hot pan de sal” and other bread products are
expected to increase in the ensuing days because of the
shortage in the supply of wheat, the search for
alternative wheat and extenders has also intensified.
Possible
alternatives to wheat, according to the Food and
Nutrition Research Institute (FNRI), are vitamin A-rich
bakery products such as buns and loaf bread or hot pan
de sal with squash.
Vitamin
A-rich bakery products, according to the FNRI, could
also address the perennial malnutrition problems that
afflict millions of Filipinos in the country.
Using
squash purée—the squash that are cooked and mashed as
extender or additive to wheat—bakers can cut their wheat
consumption by up to 35 percent.
Using
powdered squash, wheat consumption can be cut by up to
12 percent, according to the FNRI.
By using
squash, the price of hot pan de sal can be cheaper. One
pan de sal with squash costs only P2, compared with the
ordinary pan de sal of the same size, which now costs
P2.50 per 22 to 25 mg.
Local
bakers are planning to increase the cost of pan de sal
to P3.50 in the ensuing days because of the increase in
the price of wheat in the world market.
Locally
known as kalabasa, squash is now being used by a local
bakery in Subic, Zambales, as a major ingredient of
buns, loaf bread and their special hot pan de sal.
E.J.
Baker, based in Subic, was provided technical assistance
by the FNRI-DOST in producing the bakery products which
are primarily intended for malnourished primary school
children.
FNRI
director Dr. Mario Capanzana said one of the
malnutrition problems which is still of public health
significance is vitamin A deficiency.
Citing
the 2003 National Nutrition Survey by the FNRI-DOST,
there are 40 out of 100 children, aged 6 months to 5,
who are suffering from vitamin A deficiency.
Likewise, 36 out of 100 children, between 6 and 12 years
old, also suffer from vitamin A deficiency. |