Wheat Flour
Wheat Flour
FORTIFYING
RICE
RICE
FORTIFYING
Daliya
Daliya
FORTIFYING

What’s a fortified or enriched food?

Food fortification is defined as the practice of adding vitamins and minerals to commonly consumed foods during processing to increase their nutritional value. It is a proven, safe and cost-effective strategy for improving diets and for the prevention and control of micronutrient deficiencies. In the past two decades, food fortification has become increasingly popular in Inida for several reasons, including rapid urbanization and increasing household purchasing power, leading to a greater proportion of the population relying on processed foods.

The impact of fortification on nutritional outcomes including reductions in vitamin A deficiency, iodine deficiency, anemia, and iron deficiency among women and children; declines in goiter and neural tube defects (NTDs) among children; and improved serum folate among women of reproductive age 13. However, certain fortification approaches, such as iron fortification of staple foods like flour, provided mixed results.

Advantages Of Food Fortification

Does Not Require Behaviour Change

Fortification can make frequently consumed foods or daily staples more nutritious without any change in the dietary habits of the consumers. The demand and consumption of staples like wheat flour, rice, milk, oil, and salt usually remains uninterrupted in every scenario and they are consumed across the population – from low to high income groups.

Provides Nutrition Without Any Change In Characteristics Of Food

Though micronutrients are added, fortification does not cause any change in the taste, aroma, texture, or appearance of the food. For example, for the fortification of rice, Fortified Rice Kernels (FRK) are manufactured by combining rice flour with required nutrients. FRK resemble the sheen, transparency, consistency and flavour of rice. These kernels are simply mixed with ordinary rice

Cost-Effective Intervention

he overall costs of fortification are extremely low; the price increase is approximately 1 to 2 per cent of the total food value. Nutrition International and University of Toronto have developed the Encapsulated Ferrous Fumarate-Double Fortified Salt (EFF-DFS) which has both iron and iodine. According to Ms Varghese, the DFS comes with a minimal incremental cost of Rs. 0.02 per person per day.

Contain Natural

According to the WHO, fortification generally aims to supply micronutrients in amounts that approximate to those provided by a good, well-balanced diet. Consequently, fortified staple foods will contain natural or near natural levels of micronutrients, which may not necessarily be the case with supplements.

Fortification Matters to the Future

Rice is a rich source of macro and micro nutrients in its un-milled form. But, during rice milling, the fat and micro nutrient rich bran layers are removed to produce the commonly consumed starch-rich white rice. White rice is the number one staple food in rice eating countries of southeast and northeast Asian countries such as India. These are one of the most densely populated regions in the world. Of the world’s rice production, 90% is grown and consumed in Asia. On average, around 30% of the calories of the overall diet of people come from rice. This can even increase to more than 70% in some low-income countries. In most languages of these regions, the words for rice and food are synonymous. It should be noted that rice is also an important staple food in several African countries and the Americas. Hence, rice fortification is an easy and effective way to bring nutrition to the masses

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RICE

RICE

FORTIFICATION
WHEAT FLOUR

WHEAT FLOUR

FORTIFICATION
DALIYA

DALIYA

FORTIFICATION