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Wheat and Cooking Oil/Ghee Fortification in Pakistan

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Wheat and Cooking Oil/Ghee Fortification in Pakistan by Amna Ejaz, IFPRI- Pakistan. Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.

Wheat and Cooking Oil/Ghee Fortification in Pakistan by Amna Ejaz, IFPRI- Pakistan. Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.

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Wheat and Cooking Oil/Ghee Fortification in Pakistan

  1. 1. Wheat and Cooking Oil / Ghee Fortification in Pakistan Amna Ejaz International Food Policy Research Institute – Pakistan Yangon, Myanmar | October 31, 2019
  2. 2. Pakistan’s History with Fortification  1960s  National legislation mandating the fortification of oil/ghee with vitamin A and D.  1980s  Voluntarily salt iodization  2003  National Plan of Action for the Control of Micronutrient Deficiencies. o 2003  National Fortification Alliance  2005  National Wheat Flour Fortification Programme (NWFFP) o 2007 - Voluntary wheat flour fortification with iron and folic acid. o Discontinued in 2010
  3. 3.  2013  Re-notification of National Fortification Alliance (NFA) (after reconstitution of federal Ministry of NHSR&C o Provincial Fortification Alliances o Members o Objectives 42 42 27 67 58 0 10 20 30 40 50 60 70 80 Vitamin-A Zinc Iron Vitamin-D Calcium Micronutrient Deficiencies in WRA (percentage of women) Source: National Nutrition Survey 2011
  4. 4. Objectives of NFA  To support the relevant multi-sectoral policy framework and develop / put into action the legislative instruments  To acts as a coordination body for partner supported projects, guiding their development and implementation and ensuring cohesion with national priorities.  To provide technical leadership for guiding research and identifying sustainable solutions.  To strengthen the quality control and regulatory monitoring system at all levels
  5. 5. Current Developments
  6. 6. Current Developments in Fortification  Food Fortification Program (2016-2021): o Support the government at federal, provincial, and district levels to establish the necessary legislative and regulatory frameworks. o Fortify wheat flour produced at commercial mills with iron and folic acid, as well as edible oil/ghee with vitamins A and D; o Technical assistance to wheat flour and edible oil/ghee industries. o Communications campaigns to build consumer demand.
  7. 7. Achievements  Wheat flour and edible oil and ghee now compulsory (or close to becoming so) in three of the four provinces  Provincial fortification standards currently developed and notified in line with national standards and the Pakistan Standards and Quality Control Authority (PSQCA)  Quality assurance and quality control (QAQC) manuals and training have been delivered to all stakeholders to maintain the vital levels of added micronutrient  Brought down the cost of importing microfeeders  by persuading federal government to waive the 3% custom duty, 1% additional duty and 17% sales tax that it charges.
  8. 8. Fortification Information System https://www.fortis.pk
  9. 9. Fortification Information System https://www.fortis.pk
  10. 10. Successes and Challenges Ahead
  11. 11. Challenge: Fortification Standards Fortification Assessment Coverage Toolkit (FACT) Survey - 2017 Source: Global Alliance for Improved Nutrition and Oxford Policy Management (2018). Fortification Assessment Coverage Toolkit (FACT) Survey in Pakistan, 2017. Global Alliance for Improved Nutrition: Geneva, Switzerland.
  12. 12. Challenge: Small / Medium Scale ‘Chakki’ Mills Source: Global Alliance for Improved Nutrition and Oxford Policy Management (2018). Fortification Assessment Coverage Toolkit (FACT) Survey in Pakistan, 2017. Global Alliance for Improved Nutrition: Geneva, Switzerland.
  13. 13. Iodized Salt Coverage Source: National Nutrition Survey 2019.
  14. 14. Next Steps  Media campaigns  Information dissemination  Behavioral Change Communication
  15. 15. Thank You!

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