Farm Service Agency 

Kansas City Commodity Office 

P.O. Box 419205, MS 8698 

Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS

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SUPER CEREAL PLUS

FOR USE IN INTERNATIONAL FOOD ASSISTANCE PROGRAMS

FedBizOpps Posting Date: March 25, 2014

Proposed Effective Date: March 25, 2014
USDA is an equal opportunity provider and employer.

USDA COMMODITIY REQUIREMENTS

SCP1

SUPER CEREAL PLUS

FOR USE IN INTERNATIONAL FOOD ASSISANCE PROGRAMS

Table of Contents

Part 1 COMMODITY SPECIFICATIONS ________________________________________ 1

Section 1.1 COMMODITIES ______________________________________________________ 1

Section 1.2 QUALITY ASSURANCE _______________________________________________ 7

Part 2 CONTAINER AND PACKAGING REQUIREMENTS_________________________ 8

Section 2.1 GENERAL ___________________________________________________________ 8

Section 2.2 CONTAINERS AND MATERIALS_______________________________________ 8

Section 2.3 PACKAGING _________________________________________________________ 9

Section 2.4 MARKING ___________________________________________________________ 9

Exhibit A Markings ______________________________________________________________ 10
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Part 1 COMMODITY SPECIFICATIONS

COMMODITIES

A. Product Purpose and Type

Super Cereal Plus is a product preferred for young children aged 6 months – 2 years. The 

product is to be used as a complement to breastfeeding. The product is NOT a breastmilk replacer.

Super Cereal Plus is prepared from heat treated corn or cornmeal and de-hulled soybeans, 

nonfat dry milk, refined soy bean oil, vitamins and minerals. If Super Cereal Plus is 

consumed as a porridge or gruel, it should be prepared by mixing an appropriate 

proportion of flour and clean water (i.e. 50g of Super Cereal Plus with 250 g of water) 

followed by a cooking time at simmering point from five to ten minutes.

B. Main Ingredients 

1. Super Cereal Plus shall be manufactured from whole corn or processed cornmeal 

(gelatinized) from shelled yellow corn that has been dehulled and degermed., 

according to the U.S. Corn Inspection Handbook Chapter II The corn used shall be 

clean, sound, and essentially free from other grains, weed seeds, and other foreign 

material. It shall be free of rancid, bitter, musty, sour, and other undesirable or foreign 

tastes and odors. The processed cornmeal shall be produced from yellow corn No.2 or 

better. The soy beans shall be de-hulled soy beans (minimum of 85% hull removal) 

of good quality, free from foreign materials, substances hazardous to health, 

excessive moisture, insect damage and fungal contamination and shall comply with 

all relevant national food laws and standards. Requirements for the raw materials are:

a. Corn: Corn shall be tested for aflatoxin in accordance with procedures approved 

by Federal Grain Inspection Service (FGIS). If the aflatoxin test proves positive, a 

quantitative test shall be performed. If the result of the quantitative test exceeds 

20 p.p.b., the corn shall not be used in the production of the commodity.

b. Corn and Soybeans must be stored under dry, ventilated and hygienic conditions. 

Only safe insecticides may be used for fumigation control. Where needed, 

fumigation must be performed by certified operators.

2. Sugar shall conform to 21 CFR 168 or Codex STAN 212-1999. To meet particle size 

specification 100% through a 1000 microns screen, 95% through a 600 microns

screen.

3 Nonfat Dry Milk (NDM) specifications can be found at the USDA Commodity 

Requirements Document: DDI2 Dried Dairy Ingredients. To meet particle size 

specification 100% through a 1000 microns screen, 95% through a 600 microns

screen.

In the event that Whey Protein Concentrate (WPC) is substituted for the Nonfat 

Dry Milk, the DDI2 requirements for WPC will be applicable.

4. Refined Soy Bean Oil in conformance to the requirements as specified in the 

Commercial Item Descriptions (CID) for salad oils (vegetable), A-A-20091D, dated 

May 7, 2002, which is available at 

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006232.

Only refined-deodorized-bleached oils are acceptable.
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C. Vitamins and Minerals

1. Micronutrient premixes shall be used at appropriate rates in such as way that the 

supplier should comply with the finished product nutritional requirements indicated in 

Tables 1 and 2 and 4. 

2. Requirements of Potassium chloride and Tri-Calcium Phosphate are:

a. Must meet food chemical codex 

b. Particle size for Potassium Chloride - Min 60% < 250 μm (microns).

c. Particle size for Tri-Calcium Phosphate min 95% <250 μm (microns).

d. TCP: compliant with food chemical codex, min 95%<250 micron, total aerobic 

viable count <1000 CFU/g, yeast<10 CFU/g, mold <100 CFU/g, and 

Enterobacteria negative in 1 g.

3. The composition of micronutrient premixes should be adjusted to meet the end 

product requirements in E. 4. One premix is preferred with all vitamins and minerals 

except for the TCP and Potassium chloride. 

4. Micronutrient premixes must be delivered to the processor of Super Cereal Plus with 

a complete Certificate of Analysis as well as with a proof of purchase of premixes.

5. Micronutrient premixes must be stored in a dry, cool and clean place where the 

temperature is a maximum of 25oC.

D. Processing

1. Formula

a. Super Cereal Plus is manufactured according to the following formula:

Table 1: Super Cereal Plus- formula

No. Ingredients Percentage (by weight)

1 Corn (white or yellow) 58.17

2 De-hulled soybeans 20.00

3 Dried skim milk powder1 8.00

4 Sugar 9.00

5 Refined soy bean oil 3.00

6 Vitamin/Mineral Premix 0.40

7 Tri-Calcium Phosphate 1.16

8 Potassium chloride 0.27

b. A percent mixture of 58.17 percent cornmeal and 20 percent de-hulled soybeans

will normally meet the nutritional specifications for protein (see nutritional value 

below).

c. Soybeans have varying levels of protein and fat depending on origin. To ensure 

that the nutritional targets for protein and fat are met, the processor should check 

the fat and protein content of soy and if necessary make adjustments to the ratio 

of corn to soy in the formulation.

2. Methods of Processing

Super Cereal Plus, shall be processed using high temperature short time (HTST) 

heat treatment conditions, as field data suggest that 60% of users eat similar 

products, such as Corn Soy Powders, uncooked. Extruded pellets resulting from 

 

1 Whey protein concentrate (80% protein) can be used in place of skim milk powder at 5% of the total recipe. The amount 

of corn used should be adjusted to approximately 61% to meet 16% protein for the total product.
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the HTST process shall then be milled to flour. The HTST extrusion process 

should permit improvements in the pre-gelatinization of starches and digestibility 

of proteins and in particular the de-activation of trypsin inhibitors in soy as 

indicated by the urease test. Other possible heat treatments include wet extrusion, 

dry extrusion or roasting. The addition of soybean oil is recommended to be 

carried out at the premixing stage of corn and soybeans before extrusion. The 

addition of Nonfat Dry Milk powder or whey protein concentrate and sugar 

should be carried out at the same time the vitamins and minerals are being added

Homogeneity of micronutrients 

Theoretical calculations indicate that a mixing system with a Coefficient of Variation of 10% 

using iron as the indicator element will enable product to meet the above variation target at 95%

normal distribution, provided that all conditions of mixing are rigorously applied. If information 

is needed to conduct these calculations see the WFP handbook2

.

E. Product Specifications 

1. Moisture Content: 7% maximum 

2. Nutritional Value: it shall contain the following nutritional value per 100g dry 

matter: 

a. Energy: 410 kcal minimum

b. Protein: 16.0% (N x 6.25) minimum

c. Fat: 9.0% minimum

d. Crude Fiber: 2.9% maximum

e. Ash 4.2% maximum

3. Variation in Food Specifications

The variation of the final product with respect to contents of protein and fat shall not 

exceed minus five percent of the specified value using standard analytical techniques. 

The moisture and crude fiber should not exceed five percent of the specified values. 

Products not meeting this requirement will be rejected.

4. Micronutrient 

Super Cereal Plus must be fortified to provide the following target micronutrient 

supplement per 100g of finished product—

Table 2: Micronutrient rate and chemical form

Vitamin/Mineral Target3 Chemical forms

Vitamin A RE 3466 IU Dry Vitamin A Palmitate 250 SN

Vitamin D3 441.6 IU(11 μg) Dry Vitamin D3 100 SD/S

Vitamin E TE 8.3 mg Dry Vitamin E 50% CWS/S

Vitamin K1 30 μg Dry Vitamin K1 5% SD

Vitamin B1 0.2 mg Thiamine Mononitrate

 2 WFP. 1998. Food and Nutrition Handbook. Nutrition Works; Edited by Anne Callanan.

3 Variable levels of micronutrients (i.e. iron, zinc, etc.) naturally present in wheat and soya may lead to variable amount 

of micronutrients in finished product.
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Table 2: Micronutrient rate and chemical form

Vitamin/Mineral Target3 Chemical forms

Vitamin B2 1.4 mg Vitamin B2 Universal Fine Powder

Vitamin B6 1 mg Pyridoxine Hydrochloride

Vitamin C 90 mg Ascorbic Acid

Pantothenic acid 1.6 mg Calcium D-Pantothenate

Folic acid 

(as Dietary Folate 

Equivalents)

110 μg Folic Acid 10% on Potato Malt -orFolic Acid 10% on DiCalcium Phosphate4

Niacin 8 mg MG Niacinamide

Vitamin B12 2 μg Vitamin B12 1% SD

Biotin 8.2 μg Biotin 1%

Iodine 40 μg Potassium Iodide 10% on Potato Malt -orPotassium Iodide 1% on Calcium Sulfate5

Iron (total) 11.3 mg Includes premix and intrinsic iron in final 

product

 Iron (a) 4 mg Ferrous fumarate fine powder in premix

 Iron (b) 2.5 mg Iron-sodium EDTA in premix

Zinc 5 mg Zinc Sulphate Monohydrate

Carrier Corn Maltodextrin DE

Other minerals

Potassium 140 mg

Potassium Chloride (with anticaking

agent), compliant with food chemical 

codex, min 90%<425 micron and min 

60%<250 micron rest intrinsic to reach 

final product levels of 810 mg potassium

Calcium 452mg Tri-Calcium Phosphate 

Phosphorous 232 mg

Note: Alternative chemical forms will be considered but must be approved by the 

contracting officer. Variable levels of micronutrients (i.e. iron, zinc, etc.) naturally 

present in corn and soy may lead to variable amount of micronutrients in finished 

product. See Table 4 for proximate analysis. 

5. Finished Product Characteristics

a. Particle size shall have a uniform fine texture with the following particle 

distribution:

(1) 95% must pass through a 600 micrometer sieve

(2) 100% must pass through a 1,000 micrometer sieve.

b. Organoleptic: It shall have a pleasant smell and palatable taste.

6. Microbiology

Not to exceed the following levels of microbiological contamination in the finished 

 

4,6 Adequate dilution must be used in order to guarantee premix homogeneity
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product:

Table 3: Limit of microorganisms in Super Cereal Plus

Microbiological Test IC/SU n c m M Report

Unit

Ref. Methods

Mesophyllic aerobic 

bacteria (cfu/g)

I/25 1 0 10,000 10,000 /g ICC No 125 

AACC 42-11

Coliforms (cfu/g) I/25 1 0 10 10 /g AOAC 2005.03

Salmonella (cfu/25g) C/25 10 0 0 0 /250g AACC 42-25B

Escherichia coli 

(cfu/g)

I/10 1 0 0 0 /g AOAC 991.14

Staphylococcus 

aureus (cfu/g)

I/10 1 0 0 0 /g AACC 42-30B

Bacillus cereus 

(cfu/g)

50 50 /g AOAC 980.31

Yeasts and molds I/25 1 0 100 100 /g ICC No 146 

AACC 42-50

Aflatoxin B1, B2, G1 

and G2. (ppb)

I/25 1 0 5 5 /g AACC 45-16

Melamine 1mg/kg maximum finished product

Annotations: 

IC: Whether the testing sample is individual (I) or composite (c)

SU: Sample Units

n: Number of sub-samples to be examined

c: Number of acceptable sample units between m and M

m: maximum of cfc of the organism per gram that are of no concern

M: Maximum allowable number of microorganism (cfu) per gram in any one sub-sample. 

Any sub-sample with a number above M causes the rejection of the lot under consideration.

7. Additional Requirements

a. Cooking time: It shall be suitable for young children and adults after a 

cooking at simmering point for a minimum of five minutes and a maximum of 

ten minutes.

b. Shelf life: The product shall have a shelf life of 18 months from date of 

manufacture when stored dry at ambient temperatures prevalent in the country 

of destination.

c. Fit for human consumption guarantee, meaning all products utilized in SC plus 

should be Generally Recognized As Safe (GRAS) Approved.

d. Suppliers shall have to check the quality of their products and guarantee that 

they are ‘fit for human consumption’

e. Peroxide value: Maximum 10 meq/kg fat.

f. Dispersiveness: It shall be free from lumping or balling when mixed with 

water of ambient temperature.

g. Consistency/Viscosity of porridge (Bostwick flow rate): Consistency value 

cooked: minimum 100 mm per 30 seconds at 45oC and at the proposed 

preparation dosage (i.e. 50g of product plus 250g water after cooking at 
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simmering point for five minutes) using a wide mouth beaker6.

h. Anti-nutrients: The urease index of Super Cereal Plus should be a maximum 

of 0.2 pH units.

i. Additional safety parameters: Super Cereal Plus shall be free from 

objectionable matter, not contain any substances originating from microorganisms or any other poisonous or deleterious substances such as antinutritional factors, heavy metals or pesticide residues, in amounts which may 

represent a hazard to health.

j. Heavy metals: below levels specified in Codex Stan 193-1995, in particular Pb 

max 20 ppb and Cd max 100 ppb.

F. Storing

Super Cereal Plus must be stored under dry, ventilated and hygienic conditions.

G. Analytical requirements for finished product

Table 4: List of analytical requirements

No. Analyses/ tests Target Reference methods7

Main composition

1 Moisture 10 % (maximum) ISO 712: 2009

2 Protein 17% (N x 6.25) (minimum) AOAC 981.10;

ISO 20483:2006

3 Fat 10 % (minimum) AOAC 954.02;

ISO 11085:2008

4 Crude Fiber 2.9 % (maximum) AOAC 992.16; AOAC 985.29 

AOAC 962.09

5. Ash 4.2% (maximum) ISO 2171:2007; AOAC 923.03

Chemical and physical characteristics of Finished Product

6 Peroxide value 10 meq/kg fat, (maximum) AOAC 965.33

7 Urease index 0.20 pH units (maximum) AOCS Ba 9-58 (1997)

8 Particle size - 95% must pass through a 

600 microns sieve.

- 100% must pass through a 

1,000 microns sieve

9 Organoleptic (smell, 

taste, color)

Pleasant smell and palatable 

taste, typical color.

10 Viscosity (Bostwick 

flow rate)

Min 100mm /30s (17% dry 

matter porridge) 

Mouquet & Treche, 2006 or 

WFP SOP8

Vitamins9

 

6 See WFP Bostwick procedures flow chart: 

7 Or equivalent

8 http://documents.wfp.org/stellent/groups/public/documents/manual_guide_proced/wfp258795.pdf

9 See acceptable ranges below Table 2 in Section E, paragraph 4 above.
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Table 4: List of analytical requirements

No. Analyses/ tests Target Reference methods7

11 Vitamin A (range 

includes premix and 

intrinsic)

Target 3466 IU

Range 2770-6412 IU

AOAC 992.04; AACC 86-03

Minerals9

12 Iron (finished 

product)

Target 11.3 mg

Range 9 – 21 mg/100g

AOAC 944.02; AACC 40-41B

13 Calcium Target 452 mg (TCP) Range 

418-966mg/100g

AOAC 984.27

14 Potassium Target 140 mg/ Range 648-

1499 mg/100g

AOAC 984.27

Mycotoxins

15 Aflatoxin (total) 20 ppb (total of B1, B2, G1, 

G2), (maximum)

AACC 45-16

Microorganisms

16 Mesophyllic aerobic 

bacteria

10,000 cfu per g (maximum) ICC No 125; AACC 42-11

17 Coliforms 10( Range <100 cfu/ g) AOAC 2005.03

18 Salmonella 0 cfu per 25g AACC 42-25B

19 E. coli 0 cfu/ g AOAC 991.14

20 Staphylococcus 0 cfu/ g AACC 42-30B

21 Bacillus cereus10 50 cfu per g (maximum) AOAC 980.31

22 Yeasts and molds 100 cfu per g (maximum) ICC No 146; AACC 42-50

QUALITY ASSURANCE

A. The contractor and/or FGIS shall perform the product monitoring, testing, food safety

and quality analysis to ensure that the product meets the commodity specifications. 

The results shall be evidenced by a Certificate of Analysis (COA) by supplier and/or 

FGIS. Copies of the original COA must be submitted as part of the invoice package. 

The COA shall provide the results of all tests specified. If quality discounts are 

provided in the contract, and the product to be delivered by the contractor falls within 

the quality discount table, those factors shall be identified by an asterisk on the copies 

of the COA.

B. Contractors shall notify the Government immediately of lots that fail to meet contract 

requirements.

C. Unless otherwise specified, test methods for the finished product, and any ingredients 

therein, shall be those of the AOAC INTERNATIONAL, the American Association of 

Cereal Chemists (AACC), or the American Oil Chemists’ Society (AOCS), as 

 

10 Certain load of Bacillus cereus is known to cause bacteraemia in immunocompromised patients as well as symptoms such 

as vomiting and diarrhea (WHO Report: http://www.who.int/water_sanitation_health/dwq/fulltext.pdf
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applicable and in effect on the date of issuance of the solicitation, or in accordance 

with methods that give equivalent results.

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 GENERAL

This part provides the container specifications and packaging materials requirements used 

under this contract.

Section 2. 2 CONTAINERS AND MATERIALS

A. All containers and packaging materials shall be constructed to meet the 

requirements of the Food and Drug Administration (FDA) for safe contact 

with the packaged product. The contractor shall obtain and maintain 

documentation from the container or packaging material manufacturer to 

verify that the containers and packaging materials used in this contract were 

in compliance with the Government’s regulatory requirements for safe 

contact with food products as required in the Master Solicitation, Part 3, 

Section A, Number 3. 

B. The primary packaging shall consist of a plastic foil with a metalized layer

such as: PE60/Met polyester 12. The bag may be reclosable with a zipper 

closure. The characteristics of the 12 Metalized layer will be: 

Specification 12 Metalized Method

Specific Weight 1.4 g/cm3

Thickness base film 12.0 microns

Yield 59.5 m2/kg

Tensile Strength at break 21.0 kg/mm2 ASTM D882

Elongation at break 100% ASTM D882

Shrinkage 2.0% ASTM D1204

Shrinkage (150oC 30’) 0.2% ASTM D1204

Optical Density 2.2

Permeability O2 (38 oC -45%RH) 1.5 cc/m2/24h ASTM D1484

Permeability Vapour (38 oC -90%RH) 1.5 cc/m2/24h ASTM E96

Melting Point 260oC

C. Questions concerning the containers and materials should be directed to:

USDA/FSA/DACO

Room 5755 – South Bldg, STOP 0551

1400 Independence Avenue SW

Washington, DC 20250-0551

ATTN: Packaging

D. If the contractor purchases packaging and container ingredients from a 

foreign country and/or the package and container is manufactured in a 

foreign country, the package and container SHALL NOT display country of 

origin labeling. Phrases similar, but not limited to “Made in [Name of 
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Foreign Country.]” or “Product of [Name of Foreign Country.]” are strictly 

prohibited. 

PACKAGING

Super Cereal Plus shall be packed in new uniform strong plastic bags, such as 

polypropylene, and fit for export and multiple handlings. All bags have separate plastic inner 

lining of 75 microns thickness. Woven Polypropylene outer bags must have a heat cut mouth 

to prevent fibrillation and have a sewn single fold bottom. 

A. 1.5 kilograms of product shall be packed per bag, or any other agreed upon predetermined net weight with the contractor. The bags should be new uniform 

multilayer bags that are heat sealed, fit for export and multiple handling. The use of 

recycled materials is not required if performance or food safety is jeopardized.

PP-PE Bags:

Bag size specification: 50 cm x 75 cm.

Bag tare weight: 110 grams target.

Bags made of woven polypropylene should be food grade treated, with

ultraviolet treatment.

Bag construction should be strong enough to withstand harsh handling conditions.

B. The outer packaging shall consist of a shipping carton, an example construction of 

which is below:

Carton boxes

for export #350BC (42-26-42-26-42 with WPA (water proof adhesive) to be 

constructed directly with US standard carton erector. 

Section 2.4 MARKING

A. 1.5 kg Bags

The 1.5 kg bags (or any other agreed upon pre-determined net weight with the 

contractor) shall have the following markings:

• Name of the Product: Super Cereal Plus

• Logo: USAID Gift of the American People

• Ingredients: Corn, Soya, Sugar, Milk ingredients, Vegetable oil and Nutrition 

Label

• Net content: 1.5 kg (or other agreed upon net weight)

• Code for- supplier:

• Batch/Lot number:

• Best used before: 18 months after production date

• Storage instructions: Store closed bag in cool, dry and hygienic place

Additional marking as per contractual agreement. For instance, the artwork/design can 

allow for continuous random printing, as long as traceability information is not 

compromised. 

B. Cartons, PP-PE Bags
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The PP-PE Bags/Cartons shall have the following markings:

• Name of the Product: Super Cereal Plus

• Logo: USAID Gift of the American People

Additional marking as per contractual agreement.

Exhibit A Illustrative Markings
Contract #:

Lot #:

Production date: XXX

Best before date: XXX

Corn Soya Blend

 Special 

Formula for Infants and Young Children 

6 months and above

XX KG Net

Ingredients:Storage Instructions: Store the closed bag in a cool, dry and hygienic place

Energy (kcal)

Protein (g)

Fat (g)

Crude Fiber (g)

Vitamins 

Vitamin A (mcg)

Thiamin (mg)

Riboflavin (mg)

Niacin (mg)

Pantothenic Acid (mg)

Vitamin B6 (mg)

Folic Acid (mcg)

Vitamin B12 (mg)

Vitamin C (mg)

Vitamin D (mg)

Vitamin E (mg)

Vitamin K (mg)

Minerals

Iron (mg)

Zinc (mg)

Iodine (mg)

Potassium (mg)

Phosphorus (mg)

Calcium (mg)

Per 100 g dry product

XX

XX

XX

XX

Per 100 g dry product

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

Nutrition Facts 

super

cereal

foldfoldfoldfold

foldfoldfoldfold

280

200

137

Cooking: Simmer for 

5-10 minutes