Fruit juice to replace milk powder
PUBLIC school children who are presently fed a diet of nutri-bun and imported powdered milk under the government’s school-feeding programme, are soon to have locally produced fruit juice instead.
In a move that could save approximately $225 million per year for the administration, the imported drink inputs will be replaced by locally produced melon, june plum, and orange concentrates.
According to agriculture minister, Christopher Tufton, the shift will not only serve to stimulate farmers and minimise losses, but will also boost the nutritional status of more than 130,000 children that the school-feeding programme serves.
Cabinet last week approved the inter-ministerial proposal, clearing the way for the agriculture ministry to supply natural fruit juice blends to the programme, reducing dependence on imported products.
Collaborating in the new thrust are the ministries of Education, Industry and Commerce, and Agriculture.
Tufton’s position is that the initiative is an alternative to the $225.5 million that Government currently spends importing milk powder and the artificial chocolate and cherry flavourings served to students under the programme.
He contended that the initiative will reduce the demand for foreign exchange and impact positively on the economies of the rural farming communities – given that in full operation the programme is expected to absorb approximately 500,000 pounds of melon annually.
The programme will initially be rolled out through a pilot operating in select schools by year-end, with full implementation starting in January 2010.
Plans are also in the making to replace imported butter oil, used in the making of nutri-buns, with locally produced liquid eggs.
The Ministry of Education spends approximately $127 million annually on imports of butter oil, according to ministry reports.
“The substitution of liquid eggs would not only save foreign exchange, but also provide a healthier alternative for the children, as butter oil reportedly contains a significant amount of saturated fat,” Tufton argued.
