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Nutrition Improvement Projects in Ajinomoto Group November 8, 2011 Yasuhiko Toride, Ph. D. Director Nutrition Improvement Projects in Ajinomoto Group November 8, 2011 Yasuhiko Toride, Ph. D. Director of Nutrition Improvement Projects Ajinomoto Co. , Inc

Contents of Presentation 1. Ghana Nutrition Improvement Project • A trial to establish “Social Contents of Presentation 1. Ghana Nutrition Improvement Project • A trial to establish “Social Business Model 2. Research on Innovative biomarker for protein/amino acid nutrition 3. PA / Artificial Underground Aquifer Project • Evaluation of nutritional value of Bamboo shoot

Why Nutrition Improvement Project by Ajinomoto Group?   • To promote “healthy life” is Why Nutrition Improvement Project by Ajinomoto Group?   • To promote “healthy life” is a mission of Ajinomoto Group. “Eat Well, Live Well” • Ajinomoto can make unique contribution to nutrition improvement in developing countries through its expertise in Food Science, Amino Acid Nutrition. - Ajinomoto conducted nutritional studies on the use of amino acid (Lysine) in Pakistan, China, Syria, Bangladesh and Ghana since 1995 3

 “Social Business” for Nutrition Improvement ・Our definition of “Social Business” Sustainable business which aims  “Social Business” for Nutrition Improvement ・Our definition of “Social Business” Sustainable business which aims for solving social problems in developing countries such as “Malnutrition” Creation of New Market Income Generation K.F.S. Collaboration with various social sectors Key Factor for Success ・Partnership Collaboration with various social sectors such as academia, UN, NGO, government, which share the same goal of solving social problems Nutrition Improvement Re-Investment Sales Production R&D 4

Nutrition Improvement Project in Ghana • Republic of Ghana • Area: 238, 537 sq Nutrition Improvement Project in Ghana • Republic of Ghana • Area: 238, 537 sq km • Population: 23 million • Capital: Accra • Independence: March 1957 Why the project in Ghana? • Ghana is a center of the activities in West Africa for various social sectors, such as UN agencies, International NGOs etc. • It is an ideal place to create “Social Business” model. 5

The development of “Koko Plus” a nutrition supplement which can be mixed into traditional The development of “Koko Plus” a nutrition supplement which can be mixed into traditional complementary food made from fermented corn dough, called “KOKO” Preparation of “KOKO” 6

Complementary foods for infant aged 6 – 24 months as the “Window of Opportunity” Complementary foods for infant aged 6 – 24 months as the “Window of Opportunity” for nutrition improvement Data by Ghana Health Service

Nutritional supplement to fortify KOKO • Feeding traditional “KOKO” can not satisfy nutritional requirement Nutritional supplement to fortify KOKO • Feeding traditional “KOKO” can not satisfy nutritional requirement (protein, micronutrients) of children because it is made of only corn & sugar. • 1 package 16 gram of the supplement to be added for 1 day consumption of KOKO (60 gram dry weight). • The supplement contains locally produced soybean powder and palm oil, sugar, L-Lysine (essential amino acid) and micronutrient premix (Vitamin A, Folic acid, . Iron, Zinc etc. ) and flavors • By adding the supplement, the fortified KOKO can satisfy the nutritional recommendation by WHO.

A joint project among 3 parties (University of Ghana, Nevin Scrimshaw International Nutrition Foundation A joint project among 3 parties (University of Ghana, Nevin Scrimshaw International Nutrition Foundation and Ajinomoto) was launched in December 2009 Kick off Technical Symposium at University of Ghana

Schedule of the project • Phase 1 (2009 - 2010) – Development of the Schedule of the project • Phase 1 (2009 - 2010) – Development of the product – Market survey – Establish collaboration with Ghana Health Service, NGOs • Phase 2 (2010 - 2012) – Efficacy, Effectiveness studies with prototype product samples – Test marketing – Preparation for large scale production and launching • Phase 3 (2012 - 2013) – Start commercial production & sales in Ghana – Preparation of launching in other West African countries (Phase 4) – Establish improved “Soybean Value Chain” for better production 10

Home Fortification (Point of Use Fortification) Nutrition Supplement to be added when mothers prepare Home Fortification (Point of Use Fortification) Nutrition Supplement to be added when mothers prepare KOKO at home 11

Sensory tests to develop a locally acceptable product conducted by University of Ghana Sensory tests to develop a locally acceptable product conducted by University of Ghana

Public-Private-Partnership under US-Japan Collaboration Scheme USAID US Agency for International Development GDA (Global Development Public-Private-Partnership under US-Japan Collaboration Scheme USAID US Agency for International Development GDA (Global Development Alliances) Collaboration in; * Developing sustainable delivery Model *Developing soybean value chain JICA (Japan International Cooperation Agency) A New P-P-P scheme “Preparatory Survey for BOP business promotion”, Fund for efficacy, effectiveness studies.

Collaboration with International NGOs in developing “Delivery System” • How to deliver “Nutritional Product” Collaboration with International NGOs in developing “Delivery System” • How to deliver “Nutritional Product” to the target population is a crucial issue. * How to manage “Last mile delivery” in a sustainable way • Application of “Network of Sales Ladies” eg. Experiences in CARE Bangladesh Hub →Sales women with a basket of product to deliver to women at home • To study developing networks based on VSLA (Village Saving & Loan Association) developed by NGOs in Ghana • Developing “Network of Sales Ladies” would also contribute to generating income and empowering women in the rural areas.

Collaboration with GAIN (Global Alliance for Improved Nutrition) 1. GAIN has decided to participate Collaboration with GAIN (Global Alliance for Improved Nutrition) 1. GAIN has decided to participate in the project especially in, Monitoring & Evaluation (M&E) of the “Delivery system” by providing us with their expertise in M&E with the funding for the activity of our partner NGO (CARE) 2. The goal of Collaboration is to create “Sustainable Business model” which can contribute to nutrition improvement of children

Innovative Biomarker for Protein/Amino Acid Nutrition Low protein group 50 40 Thr (μmol/dl) Plasma Innovative Biomarker for Protein/Amino Acid Nutrition Low protein group 50 40 Thr (μmol/dl) Plasma Thr (mmol/dl) Wistar rat   5~70% protein diet was given in each rat This correlation was associated with amount of dietary protein 30 20 High Protein group 10 0 0 Wistar rat   1) Casein (CA 20) 2) cornmeal (CM) 3) CM + soy protein (CMS) 4) CMS+ Lys (CMSK) 70% restriction for 3 weeks Body weight b 50 25 0 20% casein c a CM CMSK 1. 5 prealbumin mg/ml Body weight 75 20 Plasma Leu (mmol/dl) prealbumin 1. 0 60 Gly 150 Cys 2 Ala. Ser Trp 10 Tyr Pro Cit Val 0 50 Arg Thr 3 Me. His Tau 0 Phe Hy. Pro His Ile Met Leu Glu Asn Lys. Gln Asp Orn CA 20 0. 5 0. 0 40 CM CMS CMSK Change in plasma amino acids is sensitive to quality of dietary protein

Participation in PA / Artificial Underground Aquifer Project in China - Nutritional Value of Participation in PA / Artificial Underground Aquifer Project in China - Nutritional Value of Bamboo Shoots Good Source of Protein / Amino Acid