Revision and updating of PAG guidelines

Revision and updating of PAG guidelines

Dr. Max Milner, Senior Lecturer in the International Food and Nutrition Policy and Planning Programme at MIT, and former Director of the PAG Secretariat, has undertaken to revise a number of the PAG Guidelines. A major contribution of the Protein Advisory Group of the UN system (PAG) was the preparation and distribution of a series of guidelines concerned with a variety of food production, processing, nutrition, and safety issues, relating to protein concentrates, weaning-food mixtures, animal and human testing, and procedures useful for plant-breeders in improving the nutritional quality of cereal and food legume crops. Dr. Milner is obtaining the assistance of knowledgeable scientists and technologists in a number of countries for his revisions. As work on revision and updating of individual guidelines is completed, they will be published in the UN University Food and Nutrition Bulletin. A re-draft of the original PAG Guideline No. 2, "Guideline for Preparing Food-Grade Groundnut (Peanut} Flour" will appear in the second issue of the Bulletin. Revisions of the following additional guidelines are in progress: Edible, heat-processed soy grits and flour; Edible cottonseed flour; Edible sesame flour; and Single-cell protein for human consumption.