Fish Protein Concentrate : Panacea for Protein Malnutrition – E.R. Pariser

Fish Protein Concentrate : Panacea for Protein Malnutrition

Fish protein concentrate–FPC–was widely publicized during the late 1960s as the most promising of a number of “technological fixes” for ridding mankind of the curse of malnutrition. FPC, a stable protein supplement of high nutritive value and low caloric content prepared from whole, edible-grade fish, was developed concurrently with other protein sources whose expectation value in reducing human misery was high–single-cell protein, synthetic amino acids, leaf protein concentrate, and oilseed isolates among them. The hope for FPC and these other technological developments was based on the belief that malnutrition was largely a protein-deficiency condition and that the new products could be mass produced and, if used as dietary supplements, would alleviate the condition in an economically viable way on a worldwide scale.Based on FPC as typical of manufactured manna–but one whose problems and potential have been more widely documented and more clearly manifested than the others’–this case study charts the rising and falling expectations of the protein concentrate as a solution to the world food crisis. After reviewing the evidence that malnutrition extends well beyond the “protein gap,” that it is not possible to eliminate hunger or alleviate nutritional diseases by treating them as single-factor deficiencies, the authors analyze the claims set forth for FPC in particular and conclude that FPC turned out to be “a sophisticated and capital-intensive technological solution in search of a problem to which it can be applied.”While it looks back to events in the FPC enterprise now concluded, the book’s major concern is to apply past lessons to future endeavors. As the authors state, “at a time when new and economical sources of food are being sought, and when the politics and ethics of food aid are being seriously questioned, we believe that there is much to be learned from the controversial, well-documented, and relatively recent history of the various attempts to develop FPC as a new food component…. We believe that the insights to be gained from such an analysis are important and timely because, despite diminished faith in technological solutions and a broadened concept of the nature of malnutrition, food products like FPC continue to be developed.”The book briefly discusses the historical and cultural background of the use of fish as human food and reviews early FPC development initiatives. It then examines in some detail the struggle for acceptance of FPC in the United States, and in particular the bitter inter-bureaucratic wrangling between an FPC promoter (the Bureau of Commercial Fisheries) and a regulating agency (the Food and Drug Administration) uneasy about the presence of “filth” in food. This controversy had an influence on the acceptability of FPC worldwide, and the book next takes up the experience four other nations of diverse economic development–Canada, Sweden, Chile, and Morocco–had in their efforts to produce and distribute FPC through the public and/or private sectors. The book concludes with an analysis of the international policy implications of FPC.

Author: E.R. Pariser
ISBN: 9780262160698
Pages: 256 pages
Format: PDF
Size: 16.84 Mb

Download

More free books

  • Amino Acid Report : Discover the Power of Vegetarian Protein – Linda LazaridesAmino Acid Report : Discover the Power of Vegetarian Protein – Linda Lazarides Use protein power to detoxify, improve your memory, fight pollution, stress and fatigue, high blood pressure and low sex drive. Plus important new information for athletes. Protein is one of our most basic needs, but research into how its building blocks, the amino acids, can be combined to assist health is only just beginning. One of Britain's most respected nutrition writers […]
  • Food Proteins and Peptides : Chemistry, Functionality, Interactions, and Commercialization – Kenji SatoFood Proteins and Peptides : Chemistry, Functionality, Interactions, and Commercialization – Kenji Sato A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and […]
  • Food By-Product Based Functional Food Powders – Ozlem TokusogluFood By-Product Based Functional Food Powders – Ozlem Tokusoglu The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, […]
  • Nutritional Improvement of Food and Feed Proteins – Mendel FriedmanNutritional Improvement of Food and Feed Proteins – Mendel Friedman The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio- logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from […]
  • Nutritional Ergogenic Aids – Ira WolinskyNutritional Ergogenic Aids – Ira Wolinsky Nutritional Ergogenic Aids provides an up-to-date review of what is hypothetical and what is known about the most extensively used nutritional ergogenic aids; dietary supplements to enhance physical and athletic performance. Among the 23 aids discussed are branched-chain amino acids, carnitine, creatine, glucosamine, chrondroitin sulfate, taurine, biocarbonates, and ginseng. Research […]
  • User’s Guide to Protein and Amino Acids – Keri MarshallUser’s Guide to Protein and Amino Acids – Keri Marshall In the post-Atkins world of nutrition and diet, protein has become one of the most misunderstood nutrients. Protein is broken down during digestion and later restructured to make the proteins and enzymes the body needs for life. Protein consists of amino acids, which are used in the construction of neurotransmitters, hormones, muscle, and other tissues. In this User's Guide, Dr. Keri […]
  • The Moringa Tree : What You Don’t Know Can Heal You! – Joe UrbachThe Moringa Tree : What You Don’t Know Can Heal You! – Joe Urbach Often referred to as the "miracle tree" because of its uniquely diverse array of nutritional, medicinal, and purifying properties, the Moringa Tree is a "superfood" treasure with incredible potential to greatly improve health and eliminate hunger around the world! Because of its many valuable uses, and the fact that it grows so quickly and easily in semi-arid, tropical, and […]
  • Handbook of Analysis of Active Compounds in Functional Foods – Leo M. L. NolletHandbook of Analysis of Active Compounds in Functional Foods – Leo M. L. Nollet Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. […]
spacer

Leave a reply