Protein for Everybody

Half of the world's people are undernourished, and their most crippling deficiency is in protein, the basic building block of the human body. Its lack causes mental retardation, stunted growth, early death. Now U.S. industry and Government scientists have developed an inexpensive food supplement rich in protein. It is a "flour" made by grinding up whole fish, and Interior Secretary Stewart Udall reports that it can restore balance to the diet at a daily cost of only half a cent per person. U.S. fisheries alone, he adds, can produce enough of the raw material to meet the needs of 300 million people.

Approval of the fish flour by the Food and Drug Administration marked the end of a long struggle within the Government. Illinois' VioBin Corp. has been exporting fish flour since 1955, and in 1961 the company sought FDA approval for U.S. distribution. Though VioBin expected only a modest market in the U.S., where protein-deficient diets are not a major problem, U.S. approval promised to help convince countless purchasers overseas. But the FDA then ruled that no matter how well it might be sterilized in processing, the light tan powder must be considered "adulterated and filthy" because it included every part of the fish--head, tail, guts and all. The Interior Department set up its own experimental processing plant and invoked the aid of the nation's top scientists to overcome the FDA's objection.

Odorless & Tasteless. The upshot of five years of research was a series of compromises. According to the latest FDA ruling, the only fish that may be used are hake* and related species. They must be iced as soon as caught, like all other fish for human consumption. In processing, though the whole fish is used, some bone is removed to keep the fluoride content below 100 parts per-million. The final flour of "FPC" parts (fish protein concentrate) must contain 75% protein and practically no fat.

As now processed, fish flour is virtually odorless and tasteless, and Interior Department researchers report that it blends well in soups, noodles, gravy, bread--even cookies and milk shakes. Even so, FDA Commissioner James L.Goddard insists that the individual consumer must be free to determine for himself whether he wants this new product in his diet. Sale in the U.S. will be permitted only in 1-lb. packages, which is expected to make it too complicated and expensive for food manufacturers to use.The ban on bulk distribution will not apply to exports.

The most enthusiastic endorsement of FPC came last week from Vice President Hubert Humphrey, speaking as chairman of a new national council on marine resources. He called the development of fish flour "a tremendous breakthrough in the war on hunger," and added: "It may be the greatest boon to mankind in helping to give him a sound body and a sound mind since, I guess, the beginning of time." To spread the wealth of fish flour, the U.S. will help three protein-starved nations, as yet unnamed, to set up pilot plants for its production.

* A rather dry-tasting, bony fish, seldom found in U.S. markets but esteemed in some other countries, including Russia.

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