Improving Nutrition Security through Food Fortification

Abstract

Objectives: To improve nutrition security through staple food fortification. Methods: Rajasthan an Indian state, has very low consumption of fruits, green vegetables, egg, fish and meat, resulting in high levels of micronutrient malnutrition. GAIN partnered with State Government and Food Industry to improve nutrition security of people of Rajasthan, by improving nutritional quality of the staple foods: wheat flour, milk, oil and lentils through fortification that reach consumers through open market and public funded programmes. To improve the nutrition security, the project provided technical and financial assistance, which included: developing QAQC Protocols; Operational Manuals to strengthen QAQC for quality production; Social Marketing and Communication Strategy for creating demand for fortified foods; Training industry partners to adequately and appropriately fortify staple foods; and Training Government's Food Safety Officers/Medical Officers to build regulatory capacity and ensuring food safety.  Results: Adequate capacity is built within the State to fortify staples. Annually, over 11.2 million are reached through wheat-flour adequately fortified with iron, folic acid and vitamin B12 and about 25 million are reached with Vitamin A and D fortified oil and milk. Everyday 1.1 million school children get good nutrition through fortified lentils in their school meals. All Medical Officers and Food Safety Officers are trained on regulatory monitoring to ensure food safety. Social marketing is creating demand. Advocacy has led to positioning of fortified foods as an effective strategy in the State's Nutrition Mission. Conclusions: Engaging with key stakeholders: government, industry and consumers and strengthening the systems effectively, creates a sustainable environment for improving nutrition security.