Flour Fortification in South Africa: Post-Implementation Survey of Micronutrient Levels at Point of Retail

Abstract

The current levels of micronutrients added to maize meal and bread flour are unsatisfactory. This is likely to be because of insufficient addition of premix at the mills. This affects the availability and intake by consumers of fortified product and potentially prevents the desired reduction in vitamin and mineral deficiencies expected from the flour fortification program.

Vitamin A stability in Nigerian wheat flour and fortification compliance level

“…This is an indication of low compliance. This result is in agreement with that obtained by BASF (2009), Yusufali et al (2012), Ogunmoyela et al (2013), Garrett and Luthringer (2015). From these results, it is clear that the low compliance of 'fortified' samples might limit the anticipated impact of the current Nigerian fortification program.…”

“…The micronutrient levels in fortified products should be monitored on a regular basis by calibrated/standardized laboratory equipment with modern analytical technology such as spectrophotometry and HPLC in order to dictate mixing errors or potency variations that would result in over-or under-fortification (Blum, 1997). A study in South Africa, found low compliance levels in bread flour and maize meal (Yusufali et al, 2012). The conclusion was that the low compliance was as a result of insufficient addition of premix at the mills as opposed to losses due to vitamin A stability.…”

“…The conclusion was that the low compliance was as a result of insufficient addition of premix at the mills as opposed to losses due to vitamin A stability. Low compliance reduces micronutrient availability and intake by vulnerable consumers of fortified products and potentially prevents the eradication of micronutrient deficiencies expected from the flour fortification programme (Yusufali et al, 2012). The average compliance pass rate for Global Alliance for Improved Nutrition (GHAIN)-supported staple food fortification programmes in 25 countries was approximately reported as 40% (Garrett and Luthringer, 2015).…”

“…It is also a reminder that when any measure is adopted for routine application there will always be those who for various reasons fail to participate (McLaren and Kraemer, 2012). For effective fortification impact to be achieved, it is essential to ensure that the food vehicle consistently supplies adequate amounts of nutrients at the point of consumption to the at-risk groups (Yusufali et al, 2012). Measures to provide quality control are necessary to guarantee food fortification in pre-established concentrations.…”

Sustainability assessment of food supply chains: an application to local and global bread in Italy

“…Potential of sourdough fermentation and baking techniques to improve nutritional properties of bread. Antúnez et al 2013;Talaei et al, 2013;Békés, 2012;Belz et al 2012;Jones, 2011;Dewettinck et al 2008;Katina et al 2005;Yusufali et al, 2012;Ozola and Straumite, 2012 ++ Nutritional value is core in communication strategies of the local chain. The characteristics of raw materials is the most relevant aspect.…”