In 1995, JavaScript was introduced as a computer programming language, DVDs were announced for media storage, Microsoft launched Windows 95 and 33 percent of non-pregnant women ages 15 to 49 years old worldwide had anemia.
This document discusses biofortification and implementing biofortified crops. It begins by outlining the primary functions of agriculture as income, food, and health. It then discusses dietary diversity and nutrient intakes in poor populations. Several challenges of biofortification are outlined, including whether breeding can increase nutrient levels enough, if the added nutrients are bioavailable, and if farmers and consumers will adopt and consume biofortified crops. Pilot projects on orange sweet potato in Mozambique and Uganda showed increased vitamin A intakes. Targets for numbers of farm households testing biofortified crops by 2018 in various countries are provided. The challenges of scaling up delivery and mainstreaming breeding are discussed. It concludes by quoting Sir Albert Howard on the
The Food Fortification Initiative (FFI) changed its name from the Flour Fortification Initiative to reflect its expanded work in fortifying rice in addition to wheat and maize flour. Rice fortification presents new challenges as it is mostly consumed as whole grains. FFI estimates that in 2014, 30% of industrially milled wheat flour, 48% of maize flour, and 1% of rice were fortified globally. FFI works with countries to establish fortification legislation and monitor programs to ensure fortified grains deliver optimal health benefits.
Of the 222 million metric tons of rice that is industrially milled each year, less than one percent is fortified with essential vitamins and minerals. Globally, 82 countries have mandatory legislation to fortify wheat and maize flour, but the opportunity to leverage rice to improve public health has yet to be tapped on a large scale.
Its provides information about nutrition situation in India and its solution. Bio-fortification in the context of horticultural crops and its methods . Global initiatives and Future Challenges associated with bio-fortification.
HarvestPlus works to develop staple food crops through conventional breeding that are naturally enriched with vitamins and minerals. They have released biofortified cassava, beans, maize, sweet potato, pearl millet, and rice in over 30 countries in Africa and Asia. Studies show these biofortified crops can reduce micronutrient deficiencies, decrease the incidence and duration of diarrhea in children, and reverse iron deficiency. HarvestPlus partners with seed companies, NGOs, governments, financial institutions, and international agencies to mainstream these crops and generate demand, with a goal of reaching one billion people with biofortified foods by 2030.
Biofortification of staple food crops: Justification, progress, and future a...ExternalEvents
Biofortification of staple food crops: Justification, progress, and future activities presentation by Howarth Bouis, International Food Policy Research Institute, Washington D.C., United States of America
The document provides a technical manual for producing fortified rice. It details the three step process of: 1) sourcing fortified rice kernels, 2) dosing and blending the fortified kernels with milled rice at a ratio of 1:200 or 1:100, and 3) bulk storage and packing. The manual covers procedures and equipment for blending fortified kernels with rice, and provides guidelines for quality assurance.
Bio fortification through Genetic EngineeringBalaji Rathod
Crop Bio-fortification is the idea of breeding crops to increase their nutritional value.
Bio-fortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed.
This is an improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely have access to commercially fortified foods.
This document discusses biofortification and implementing biofortified crops. It begins by outlining the primary functions of agriculture as income, food, and health. It then discusses dietary diversity and nutrient intakes in poor populations. Several challenges of biofortification are outlined, including whether breeding can increase nutrient levels enough, if the added nutrients are bioavailable, and if farmers and consumers will adopt and consume biofortified crops. Pilot projects on orange sweet potato in Mozambique and Uganda showed increased vitamin A intakes. Targets for numbers of farm households testing biofortified crops by 2018 in various countries are provided. The challenges of scaling up delivery and mainstreaming breeding are discussed. It concludes by quoting Sir Albert Howard on the
The Food Fortification Initiative (FFI) changed its name from the Flour Fortification Initiative to reflect its expanded work in fortifying rice in addition to wheat and maize flour. Rice fortification presents new challenges as it is mostly consumed as whole grains. FFI estimates that in 2014, 30% of industrially milled wheat flour, 48% of maize flour, and 1% of rice were fortified globally. FFI works with countries to establish fortification legislation and monitor programs to ensure fortified grains deliver optimal health benefits.
Of the 222 million metric tons of rice that is industrially milled each year, less than one percent is fortified with essential vitamins and minerals. Globally, 82 countries have mandatory legislation to fortify wheat and maize flour, but the opportunity to leverage rice to improve public health has yet to be tapped on a large scale.
Its provides information about nutrition situation in India and its solution. Bio-fortification in the context of horticultural crops and its methods . Global initiatives and Future Challenges associated with bio-fortification.
HarvestPlus works to develop staple food crops through conventional breeding that are naturally enriched with vitamins and minerals. They have released biofortified cassava, beans, maize, sweet potato, pearl millet, and rice in over 30 countries in Africa and Asia. Studies show these biofortified crops can reduce micronutrient deficiencies, decrease the incidence and duration of diarrhea in children, and reverse iron deficiency. HarvestPlus partners with seed companies, NGOs, governments, financial institutions, and international agencies to mainstream these crops and generate demand, with a goal of reaching one billion people with biofortified foods by 2030.
Biofortification of staple food crops: Justification, progress, and future a...ExternalEvents
Biofortification of staple food crops: Justification, progress, and future activities presentation by Howarth Bouis, International Food Policy Research Institute, Washington D.C., United States of America
The document provides a technical manual for producing fortified rice. It details the three step process of: 1) sourcing fortified rice kernels, 2) dosing and blending the fortified kernels with milled rice at a ratio of 1:200 or 1:100, and 3) bulk storage and packing. The manual covers procedures and equipment for blending fortified kernels with rice, and provides guidelines for quality assurance.
Bio fortification through Genetic EngineeringBalaji Rathod
Crop Bio-fortification is the idea of breeding crops to increase their nutritional value.
Bio-fortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed.
This is an improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely have access to commercially fortified foods.
This document discusses biofortification as a solution to micronutrient deficiencies affecting nearly half the world's population. It describes how scientists are breeding staple crop varieties such as cassava, sweet potatoes, rice and beans that are richer in nutrients like vitamin A, iron and zinc. Through conventional breeding or genetic engineering, these biofortified crops have the potential to significantly improve nutrition and reduce disease burden in developing nations in a sustainable and cost-effective way.
This document discusses wheat flour fortification in Ahmedabad, India. It provides background on fortification, noting that it is the addition of nutrients to food to increase nutritional content. It then discusses why wheat flour is a suitable vehicle for fortification, describing the nutrients typically added. The document outlines the history of food fortification and its advantages. It details the objectives and methodology of a study on consumer awareness and acceptance of fortified wheat flour in Ahmedabad. The impact and outcomes of fortification efforts in Gujarat are also summarized, along with implementation phases and time frames.
BIOFORTIFICATION OF STAPLE CROPS: PROVITAMIN A CASSAVA AS A CASE STUDYCosmos Onyiba
Biofortification refers to micronutrient enrichment of staple crops through plant breeding, to address the negative economic and health consequences of vitamin and mineral deficiencies in humans. It is the process of increasing the bioavailable micronutrient density of staple crops through conventional plant breeding and modern biotechnology to achieve a measurable and positive impact on human health.. Currently, agronomic, conventional, and transgenic biofortification are three common approaches. Progress has been made in breeding orange sweetpotato, provitamin A maize, provitamin A cassava, high zinc rice and high zinc wheat, and high iron beans and high iron pearl millet via conventional breeding. Transgenic biofortification is used when genetic variability for vitamin and mineral targets is too low to meet the desired target levels, or for crops that are very difficult to breed, such as banana. The biofortification of cassava with Provitamin A (beta-carotene) was achieved through pure line and hybrid seed technology as well as genetic engineering. The provitamin A carotenoid in biofortified cassava is primarily β-carotene. In white cassava, there may be trace amounts of β-carotene, which may be present in concentrations as low as 1 mg/g fresh weigh or 3 mg/g dry weigh. Due to the instability of beta-carotene, cooking and processing methods can affect the retention of β-carotene in cassava leading to decrease bioavailability and bioefficacy.
This document discusses biofortified crops in Bangladesh and their potential to address micronutrient deficiencies. It defines biofortified crops as staple foods bred to contain higher levels of vitamins and minerals. Bangladesh has successfully developed and released zinc-rich rice varieties that increase zinc intake and can reduce childhood stunting and mortality. Widespread adoption of these varieties could help over 40% of Bangladeshi children at risk of zinc deficiency. However, efforts are still needed to increase commercial availability and market access for biofortified crops, as well as nutrition education to encourage consumption. Overall, biofortification shows promise for sustainably combating micronutrient deficiencies in Bangladesh.
Evaluation and chemical analysis of bread produced from a combination of corn...SAMUEL MAGNUS
A dive into experimental research. This study aims to advocate for the increased utilization of the nutrient dense watermelon seeds in the production of our every day snacks.
WHEAT FLOUR FORTIFICATION STATUS IN PAKISTAN AND ENTREPRENEURIAL APPROACHESMalik Tariq Sarwar Awan
As Global Alliance for improved Nutrition is relaunching Wheat Flour Fortification Project in Pakistan with Pakistan Flour Mills Association and National Institute of Food Science and Technology, University of Agriculture, Pakistan. This was My presentation at two day training workshop for ENTERPRENEURSHIP APPROACH IN VALUE ADDED BAKED PRODUCTS.
This document summarizes the history of cooking oil fortification with vitamin A in Indonesia, including key challenges and progress over time. It describes early feasibility studies showing the program's potential impact in reducing vitamin A deficiency. While standards were established in 2012, implementation was repeatedly postponed due to lobbying by some oil companies. By 2019, consensus was reached to fortify all packaged cooking oils by January 2020. However, leadership changes risk further delays to this effort to combat widespread nutritional problems through a low-cost fortification strategy.
This document provides an overview of a seminar on biofortification in wheat. It defines biofortification as breeding crops to increase their nutritional value. It discusses the global problem of micronutrient deficiencies. It then focuses on biofortification efforts in wheat, describing the genetic background and breeding strategies used, such as using wild relatives of wheat with higher zinc and iron levels. The document outlines the inheritance of zinc, iron, and protein in wheat and provides details on the location of these nutrients in wheat grains. It concludes that conventional breeding is a more sustainable approach to reduce micronutrient deficiencies through biofortified wheat.
This document provides an overview of biofortification as a strategy to address micronutrient deficiencies. It discusses:
- Biofortification is the process of breeding staple crops to naturally contain higher levels of vitamins and minerals through conventional plant breeding techniques.
- Over 30 million farming households have gained access to biofortified staple crops rich in vitamin A, iron, and zinc. Research shows these nutrients in biofortified crops can meet 50-100% of daily needs and improve micronutrient status.
- The process involves developing nutrient-dense crop varieties, testing them in different environments, delivering seeds to farmers, and generating demand among consumers. Over 175 biofortified varieties of 12 crops have
Pulses contribute to global food security by providing an affordable source of protein and minerals for populations that cannot access or afford meat, dairy, and fish. Pulses have a long shelf life and can be stored for long periods without losing nutritional value. They are also drought resistant and suitable for cultivation in marginal environments. Producing pulses can help increase food security, especially in dry areas where malnutrition is a significant problem. Pulses provide nutrients and income for smallholder farmers while being sustainable to produce.
the third world countries are having the issue of hidden hunger or micronutrient deficiency. harvest plus is a CGIAR initiative with a mission of eradication of hidden hunger by 2020. the biofortification programmes are gaining their pace due to this organization.
Nutritional and Medicinal benefits of milletsrani mamatha
This document summarizes the nutritional and medicinal benefits of millets. It discusses how millets are highly nutritious and rich in fiber, minerals, vitamins and phytochemicals. Millets can help prevent and manage cardiovascular disease, diabetes, gastrointestinal disorders, cancer and obesity. Specifically, finger millet is emphasized as an important ingredient in the Indian diet that aids weight loss and provides antioxidants that benefit health and reduce risks of metabolic diseases.
Combating Hidden Hunger through Bio-fortificationCIAT
This document summarizes efforts to combat hidden hunger through biofortification of staple crops. Biofortification is the process of improving the nutritive value of crops through conventional breeding, genetic engineering, or fertilization. Research is focusing on increasing iron, zinc, and pro-vitamin A in beans, a staple crop in parts of Africa. Several biofortified bean varieties have been developed and released with higher nutrient levels. Studies are exploring how cooking and food preparation impact nutrient bioavailability from beans. Efforts are also underway to test if intake of biofortified beans can improve micronutrient status and nutritional outcomes in vulnerable populations. Challenges and opportunities for adoption, scaling up, and integrating biofortification
This document summarizes a presentation on biofortified vegetables as an option for mitigating hidden hunger. It outlines the nutritional situation globally and importance of micronutrients like vitamin A, zinc, and iron. It defines biofortification as improving crop nutritional quality through breeding or agronomic practices. It discusses advantages of biofortification over fortification and global impact. Target countries and crops released through biofortification programs are outlined. Conventional breeding and genetic engineering methods of biofortification are compared. Examples of biofortified crops like cassava, sweet potato, lentils and beans with increased iron and zinc levels are provided.
This document discusses different types of millets found in India, including kambu, thinai, saamai, varagu, kuthiravali, and ragi. It provides the names of these millets in several Indian languages and describes their health benefits. Key details include that millets are a good source of fiber, calcium, minerals, and iron. They can help reduce cholesterol and blood pressure. The document also lists places to purchase millets in Bangalore and provides nutritional information for various millet varieties.
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
Pulses for improved nutrition and the role of biotechnologiesExternalEvents
Pulses are essential for nutrition security in Asia but production is challenged by poverty, natural disasters, and rising food prices. Biotechnologies can help enhance pulse crops by increasing yields, enriching micronutrients, and reducing anti-nutrients. Genome sequencing of pulses is identifying genes associated with traits like iron and zinc content. Molecular breeding approaches using markers, introgression lines, and gene editing aim to develop improved varieties that boost production and nutritional quality of pulses in Asia.
This document discusses biofortification as a solution to micronutrient deficiencies affecting nearly half the world's population. It describes how scientists are breeding staple crop varieties such as cassava, sweet potatoes, rice and beans that are richer in nutrients like vitamin A, iron and zinc. Through conventional breeding or genetic engineering, these biofortified crops have the potential to significantly improve nutrition and reduce disease burden in developing nations in a sustainable and cost-effective way.
This document discusses wheat flour fortification in Ahmedabad, India. It provides background on fortification, noting that it is the addition of nutrients to food to increase nutritional content. It then discusses why wheat flour is a suitable vehicle for fortification, describing the nutrients typically added. The document outlines the history of food fortification and its advantages. It details the objectives and methodology of a study on consumer awareness and acceptance of fortified wheat flour in Ahmedabad. The impact and outcomes of fortification efforts in Gujarat are also summarized, along with implementation phases and time frames.
BIOFORTIFICATION OF STAPLE CROPS: PROVITAMIN A CASSAVA AS A CASE STUDYCosmos Onyiba
Biofortification refers to micronutrient enrichment of staple crops through plant breeding, to address the negative economic and health consequences of vitamin and mineral deficiencies in humans. It is the process of increasing the bioavailable micronutrient density of staple crops through conventional plant breeding and modern biotechnology to achieve a measurable and positive impact on human health.. Currently, agronomic, conventional, and transgenic biofortification are three common approaches. Progress has been made in breeding orange sweetpotato, provitamin A maize, provitamin A cassava, high zinc rice and high zinc wheat, and high iron beans and high iron pearl millet via conventional breeding. Transgenic biofortification is used when genetic variability for vitamin and mineral targets is too low to meet the desired target levels, or for crops that are very difficult to breed, such as banana. The biofortification of cassava with Provitamin A (beta-carotene) was achieved through pure line and hybrid seed technology as well as genetic engineering. The provitamin A carotenoid in biofortified cassava is primarily β-carotene. In white cassava, there may be trace amounts of β-carotene, which may be present in concentrations as low as 1 mg/g fresh weigh or 3 mg/g dry weigh. Due to the instability of beta-carotene, cooking and processing methods can affect the retention of β-carotene in cassava leading to decrease bioavailability and bioefficacy.
This document discusses biofortified crops in Bangladesh and their potential to address micronutrient deficiencies. It defines biofortified crops as staple foods bred to contain higher levels of vitamins and minerals. Bangladesh has successfully developed and released zinc-rich rice varieties that increase zinc intake and can reduce childhood stunting and mortality. Widespread adoption of these varieties could help over 40% of Bangladeshi children at risk of zinc deficiency. However, efforts are still needed to increase commercial availability and market access for biofortified crops, as well as nutrition education to encourage consumption. Overall, biofortification shows promise for sustainably combating micronutrient deficiencies in Bangladesh.
Evaluation and chemical analysis of bread produced from a combination of corn...SAMUEL MAGNUS
A dive into experimental research. This study aims to advocate for the increased utilization of the nutrient dense watermelon seeds in the production of our every day snacks.
WHEAT FLOUR FORTIFICATION STATUS IN PAKISTAN AND ENTREPRENEURIAL APPROACHESMalik Tariq Sarwar Awan
As Global Alliance for improved Nutrition is relaunching Wheat Flour Fortification Project in Pakistan with Pakistan Flour Mills Association and National Institute of Food Science and Technology, University of Agriculture, Pakistan. This was My presentation at two day training workshop for ENTERPRENEURSHIP APPROACH IN VALUE ADDED BAKED PRODUCTS.
This document summarizes the history of cooking oil fortification with vitamin A in Indonesia, including key challenges and progress over time. It describes early feasibility studies showing the program's potential impact in reducing vitamin A deficiency. While standards were established in 2012, implementation was repeatedly postponed due to lobbying by some oil companies. By 2019, consensus was reached to fortify all packaged cooking oils by January 2020. However, leadership changes risk further delays to this effort to combat widespread nutritional problems through a low-cost fortification strategy.
This document provides an overview of a seminar on biofortification in wheat. It defines biofortification as breeding crops to increase their nutritional value. It discusses the global problem of micronutrient deficiencies. It then focuses on biofortification efforts in wheat, describing the genetic background and breeding strategies used, such as using wild relatives of wheat with higher zinc and iron levels. The document outlines the inheritance of zinc, iron, and protein in wheat and provides details on the location of these nutrients in wheat grains. It concludes that conventional breeding is a more sustainable approach to reduce micronutrient deficiencies through biofortified wheat.
This document provides an overview of biofortification as a strategy to address micronutrient deficiencies. It discusses:
- Biofortification is the process of breeding staple crops to naturally contain higher levels of vitamins and minerals through conventional plant breeding techniques.
- Over 30 million farming households have gained access to biofortified staple crops rich in vitamin A, iron, and zinc. Research shows these nutrients in biofortified crops can meet 50-100% of daily needs and improve micronutrient status.
- The process involves developing nutrient-dense crop varieties, testing them in different environments, delivering seeds to farmers, and generating demand among consumers. Over 175 biofortified varieties of 12 crops have
Pulses contribute to global food security by providing an affordable source of protein and minerals for populations that cannot access or afford meat, dairy, and fish. Pulses have a long shelf life and can be stored for long periods without losing nutritional value. They are also drought resistant and suitable for cultivation in marginal environments. Producing pulses can help increase food security, especially in dry areas where malnutrition is a significant problem. Pulses provide nutrients and income for smallholder farmers while being sustainable to produce.
the third world countries are having the issue of hidden hunger or micronutrient deficiency. harvest plus is a CGIAR initiative with a mission of eradication of hidden hunger by 2020. the biofortification programmes are gaining their pace due to this organization.
Nutritional and Medicinal benefits of milletsrani mamatha
This document summarizes the nutritional and medicinal benefits of millets. It discusses how millets are highly nutritious and rich in fiber, minerals, vitamins and phytochemicals. Millets can help prevent and manage cardiovascular disease, diabetes, gastrointestinal disorders, cancer and obesity. Specifically, finger millet is emphasized as an important ingredient in the Indian diet that aids weight loss and provides antioxidants that benefit health and reduce risks of metabolic diseases.
Combating Hidden Hunger through Bio-fortificationCIAT
This document summarizes efforts to combat hidden hunger through biofortification of staple crops. Biofortification is the process of improving the nutritive value of crops through conventional breeding, genetic engineering, or fertilization. Research is focusing on increasing iron, zinc, and pro-vitamin A in beans, a staple crop in parts of Africa. Several biofortified bean varieties have been developed and released with higher nutrient levels. Studies are exploring how cooking and food preparation impact nutrient bioavailability from beans. Efforts are also underway to test if intake of biofortified beans can improve micronutrient status and nutritional outcomes in vulnerable populations. Challenges and opportunities for adoption, scaling up, and integrating biofortification
This document summarizes a presentation on biofortified vegetables as an option for mitigating hidden hunger. It outlines the nutritional situation globally and importance of micronutrients like vitamin A, zinc, and iron. It defines biofortification as improving crop nutritional quality through breeding or agronomic practices. It discusses advantages of biofortification over fortification and global impact. Target countries and crops released through biofortification programs are outlined. Conventional breeding and genetic engineering methods of biofortification are compared. Examples of biofortified crops like cassava, sweet potato, lentils and beans with increased iron and zinc levels are provided.
This document discusses different types of millets found in India, including kambu, thinai, saamai, varagu, kuthiravali, and ragi. It provides the names of these millets in several Indian languages and describes their health benefits. Key details include that millets are a good source of fiber, calcium, minerals, and iron. They can help reduce cholesterol and blood pressure. The document also lists places to purchase millets in Bangalore and provides nutritional information for various millet varieties.
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
Pulses for improved nutrition and the role of biotechnologiesExternalEvents
Pulses are essential for nutrition security in Asia but production is challenged by poverty, natural disasters, and rising food prices. Biotechnologies can help enhance pulse crops by increasing yields, enriching micronutrients, and reducing anti-nutrients. Genome sequencing of pulses is identifying genes associated with traits like iron and zinc content. Molecular breeding approaches using markers, introgression lines, and gene editing aim to develop improved varieties that boost production and nutritional quality of pulses in Asia.
Fortifying flour is a great public health success s tory. Millers add vitamins and minerals to their products, and consumers increase their nutrient intake while eating foods they enjoy. In turn, the population greatly reduces its risk of debilitating anemia from nutritional deficiencies and devas tating birth defects from insufficient folic acid.
1) Large scale food fortification involves adding essential vitamins and minerals to staple foods like flour, oil and salt which are consumed by large populations.
2) It benefits wide segments of the population by preventing micronutrient deficiencies. Fortification programs have been shown to reduce anemia, birth defects, and cognitive impairments.
3) Successful fortification programs are implemented through legislation, involve all stakeholders, and have strong monitoring systems to ensure micronutrient needs are met and quality is maintained.
Biofortification using Underutilized Crops by Binu Cherian, HarvestPlusapaari
Biofortification using Underutilized Crops by Binu Cherian, HarvestPlus - Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific November 13-15, 2017, Bangkok
ROLE OF ZINCATED WHEAT IN REDUCING HUNGER-DR MUHAMMAD ANJUM ALI Anjum Ali Buttar
The document discusses biofortification and the work of HarvestPlus to reduce hidden hunger through developing staple crops with increased micronutrients. It provides details on:
1) HarvestPlus' goal of developing staple crops like wheat, rice, cassava that are naturally high in vitamins and minerals to address micronutrient deficiencies.
2) Clinical trials showing that zinc biofortified wheat increases zinc intake and status of women and children in India and Bangladesh.
3) HarvestPlus' efforts to disseminate biofortified seeds to farmers in over 20 countries and plans to continue strengthening crop varieties and scaling up delivery through partnerships.
Improving the quality of milled grains - a call to tackle hidden hunger in Af...Milling and Grain magazine
Today one in nine people – 805 million worldwide, many of whom reside in Africa – still go to bed hungry every night. Many more suffer from micronutrient malnutrition. This ‘hidden hunger’ is of great public health concern. Vitamin A, iron and folate deficiencies are debilitating: vitamin A is critical for preventing childhood blindness and protecting the immune system; iron helps prevent iron deficiency anaemia; and folic acid can prevent life-long neural-tube birth defects. These deficiencies hold entire populations back. Children do not develop fully, parents
Genetically modified food and its consequences on human health and nutritionwoolencastle
Genetically Modified Food and Its Consequences on Human Health and Nutrition discusses genetically modified (GM) foods. It begins with an introduction to genetic engineering and how it is used to alter the structure and characteristics of genes. The document then explores the rationale for GM foods, including addressing increasing global food demands and malnutrition. Both the advantages and disadvantages of GM foods are examined, such as increasing crop yields but also potential human health risks. The document concludes that while GM foods may help address global issues like malnutrition, more research is still needed to fully understand their effects on human health.
This document discusses food fortification and formulation strategies to address micronutrient deficiencies. It begins by defining macronutrients, micronutrients, and various micronutrient deficiencies such as vitamin A deficiency, iron deficiency, iodine deficiency, zinc deficiency, and folate deficiency. It then discusses the impact of these deficiencies on health outcomes. The document outlines the history of food fortification and current global progress, as well as interventions like fortification, supplementation, and dietary diversification to control micronutrient deficiencies. It discusses strategies like mass fortification of staple foods, targeted fortification of complementary foods, and market-driven fortification by manufacturers.
Project Launch: Nutrient-rich small fish production, processing and marketing...WorldFish
Presentation by panelists Mike Akester, Quennie Vi Rizalso and Raider Mugode on 'Nutrient-rich small fish production, processing and marketing in Myanmar and Zambia' on Thursday, 24 March 2022.
Scope of Plant-based milk in upcoming years. An alternative to plant-based milk. What is plant-based milk, how it is helpful? New trends in food technology. New innovative ideas for vegans to take all the supplements which are necessary for a healthy life.
Wheat flour, maize flour, and rice are most commonly fortified with iron and folic acid to reduce the risk of debilitating anemia from nutritional deficiencies and devastating birth defects from insufficient folic acid. Evidence published within the past five years supports the effectiveness of fortification to address these health issues.
This document discusses biofortified vegetables as an option for mitigating hidden hunger. It begins by defining different types of malnutrition including undernutrition, overnutrition, and micronutrient deficiencies. It then provides statistics on the global prevalence of malnutrition from WHO. The document discusses the major micronutrient deficiencies contributing to hidden hunger globally and in India. It explains strategies to address micronutrient malnutrition including dietary diversification, fortification, supplementation, and biofortification. The document presents several case studies on biofortifying crops like tomatoes, carrots, and cauliflower with micronutrients through agronomic and breeding approaches. It concludes by summarizing recently developed nutritionally enriched vegetable varieties in India.
Mainstreaming gender and nutrition into agricultural extension servicesFaith Okiror
This document discusses mainstreaming gender and nutrition into agricultural extension services in Uganda. It begins with an introduction to Uganda's agricultural sector and policies related to agriculture, food, and nutrition security. It then covers linkages between agriculture and nutrition, challenges to gender and nutrition in agricultural extension, and the role of extension workers in addressing these issues. Practical approaches discussed include promoting enterprise mixes for regular income, producing diverse nutrient-rich foods, protecting the environment, considering gender and family needs, and promoting water, sanitation and hygiene practices. The document provides examples and recommendations for extension workers to integrate these approaches into their work.
1. Quality protein maize (QPM) is a variety of maize developed in the 1990s to help reduce malnutrition by having higher amounts of two essential amino acids.
2. QPM looks and grows like normal maize but has superior nutritional content. It has been released in at least 17 countries in Sub-Saharan Africa.
3. While QPM can help improve nutrition, it faces limitations as it is indistinguishable from normal maize and cross-pollination can dilute its traits. Promotional activities are important for adoption.
Guires Research Lab offers instant reporting solutions for the food and nutraceutical industry and market intelligence analysis so you can make better decisions on current and future global food and nutraceutical developments.
More Info >> https://www.foodresearchlab.com/what-we-do/market-consumer-research/
Child Malnourishment in India and its Scientific Solutionsijtsrd
Malnutrition in children is responsible for more than 3.5 million deaths every year and is thus a serious threat globally 1 . Despite the rapid economic growth and development of India, it remains burdened with an unfinished agenda of undernutrition. Estimates by the National Family Health Survey NFHS show that 48 , or 61 million, under five age group children in the country are stunted they have low height for their age 43 , or 53 million, are underweight and nearly 20 , or 25 million, are wasted low weight for height 2 . Its imperative to focus on production diversity as well as food fortification at a macro level e.g. millets are 4 5 times more nutritious than rice and wheat in terms of proteins minerals and vitamins 3 . The ready to use food supplement RUTF is equivalent to F 100 formula milk based used at hospitals across India but is instead made in a paste that can be safely given to a child at home. Besides, the initiatives taken by the Government of India some innovative ideas proposed can also be practiced. More than half of the malnourishment is due to poor sanitation than lack of nutrition so awareness and cleanliness measures on a large scale play an important role as well. Misbah Khan ""Child Malnourishment in India & its Scientific Solutions"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23836.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biotechnology/23836/child-malnourishment-in-india-and-its-scientific-solutions/misbah-khan
The purpose of fortification or enrichment (adding micronutrients and vitamins to food) is to improve health, reduce illnesses and progress populations to be smarter, stronger and healthier.
Similar to Global leaders hoping to fight anemia with rice fortification (20)
Mexico's wheat production is forecast to increase slightly in 2016/17 to 3.9 million metric tons due to favorable weather conditions. Wheat consumption is also expected to increase due to population growth and continued popularity of wheat-based foods. Total wheat imports are estimated to rise to 4.45 million metric tons to meet higher demand for milling varieties. The majority of Mexico's wheat is produced in the northern states of Sonora and Baja California, with Sonora contributing nearly half of total production.
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3. I
n 1995, JavaScript was introduced as a
computer programming language, DVDs
were announced for media storage,
Microsoft launched Windows 95 and 33
percent of non-pregnant women ages 15 to
49 years old worldwide had anemia.
Computer technology has made tremen-
dous strides since 1995, but by 2011, the
global percent of non-pregnant women with
anemia had only dropped to 29 percent, as
published in The Lancet Global Health in
July 2013.
Global leaders in grain fortification are
hoping that the technology for rice fortifica-
tion will soon match the pace of computer
technology development and lead to more
success at preventing nutritional anemia.
“People around the world get most
of their calories and carbohydrates from
foods made with wheat, maize or rice. To
the extent that we can fortify them, the
greater health impact we will have,” said
Reynaldo Martorell, Woodruff Professor of
International Nutrition and Senior Advisor
at the Global Health Institute at Emory
University in Atlanta, GA, USA.
Martorell is also a member of the
Flour Fortification Initiative (FFI) Executive
Management Team.
Adding minerals and vitamins
during the process
The type of fortification Martorell refers
to is adding vitamins and minerals during the
industrial milling process so that consumers
will have more nutrients in their staple foods.
Flour is commonly fortified to prevent
nutritional anemia and neural tube birth
defects such as spina bifida. Rice fortification
presents a largely untapped opportunity.
Since beginning in 2002, FFI has focused
on industrially milled wheat flour with some
efforts in maize fortification. The work is
expanding to include fortification of industri-
ally milled rice because it has the poten-
tial to affect billions of people, said Scott
Montgomery, FFI Director.
The highest concentrations of people
with anemia, and countries with some of the
highest estimates of pregnancies affected by
neural tube defects, are in south Asia and
West Africa. In these areas, rice is often
the most commonly consumed cereal grain.
Consequently several international groups
are accelerating efforts to fortify rice.
The World Food Programme, for exam-
ple, regularly includes fortified rice in its
food distribution programs. The international
non-profit groups PATH, the Global Alliance
for Improved Nutrition (GAIN), and the
Micronutrient Initiative are also working on
projects related to rice fortification.
The 2011 percentage of non-pregnant
women worldwide with anemia represents
528 million women.
For comparison, that is more than eight
times the total population of the United
Kingdom. Anemia leads to fatigue which
lowers productivity. It limits a child’s ability to
learn and the child never regains that mental
capacity. Anemia can even cause maternal
deaths.
Three technologies
Anemia can be caused by multiple factors
such as chronic infections and parasites, but
a common cause is deficiency in iron and
other nutrients.
In the United States, for example, add-
ing folic acid to enriched grains has virtually
eliminated anemia caused by vitamin B9 defi-
ciency in older adults.
Fortifying with folic acid, a form of vitamin
B9, has also been estimated to prevent
38,417 neural tube birth defects in one year,
for an average of 105 healthier babies a day.
Three primary technologies are used to
fortify rice: extrusion, coating, and dusting.
Extrusion involves making dough from rice
flour and nutrients then putting the dough
through an extruder to make rice-shaped
kernels. This can be done at various tem-
peratures.
Coating requires spraying rice with a mix
of vitamins and minerals plus ingredients
such as waxes and gums that help the nutri-
ents adhere to the rice. The fortified kernels
are then blended with unfortified rice, usually
at ratios between 1:50 and 1:200.
Rice is sometimes fortified by dusting it
with a powdery mix of vitamins and miner-
als. Dusting is not appropriate in cultures
where rice is rinsed or cooked in water that
is discarded as these steps will wash off the
added nutrients.
Extruded or coated rice kernels are
considered premix, and this must be identi-
cal to unfortified rice. In many cultures, rice
preparation includes picking out kernels that
do not conform in color, shape, or texture.
Consequently, for fortified rice to be effec-
Global leaders hoping to fight anemia
with rice fortification
by Sarah Zimmerman, Communications Coordinator, Food Fortification Initiative
(formerly the Flour Fortification Initiative)
Table 1 – Top 25 countries in rice available per
capita
Country
Rice
Available
(grams per
person per
day)
Population
(in
thousands)
Bangladesh 475 147,030
Lao People's
Democratic Republic
454 6,112
Cambodia 439 13,978
Viet Nam 387 86,901
Myanmar 386 47,601
Thailand 365 68,706
Indonesia 349 237,414
Philippines 338 91,703
Guinea 290 9,761
Madagascar 289 20,124
Sri Lanka 284 20,669
Guinea-Bissau 271 1,484
Liberia 263 3,836
Sierra Leone 253 5,739
Guyana 224 753
Korea, Republic of 223 47,964
Nepal 218 29,433
Brunei Darussalam 211 392
Korea, Democratic
People's Republic
209 24,238
China 209 1,342,428
Malaysia 203 27,949
Senegal 196 12,107
Comoros 188 716
India 187 1,207,740
Suriname 186 520
Population total (in thousands) 3,455,298
Population figures from the United Nations
Population Division
Grain availability from the Food and Agriculture
Organization of the United Nations
These fortified rice kernels are made with a high concentration
of vitamins and minerals. They are blended with unfortified rice
then packaged for consumers. Buhler Group photo.
Fortification
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5. tive, the premix needs to meet the consum-
ers’ expectations for how rice should look,
taste, and smell.
FFI recently reviewed published litera-
ture about rice fortification. Ten studies in
controlled environments compared a vari-
ety of health outcomes between individuals
who received fortified rice and those who
received non-fortified rice.
These studies were conducted in the
Philippines, Brazil, Nepal, Mexico, India, and
Thailand, and typically used extrusion rice
technology. Rice was fortified with nutrients
including iron, folic acid, thiamin, niacin, vita-
min A, and vitamin B12. Some of the health
outcomes investigated included anemia, iron
deficiency, body iron stores, plasma ferritin,
and plasma retinol. The results included:
• Four of the eight studies that
investigated anemia found statistically
significant declines in anemia prevalence.
• Five of the six studies that investigated
iron deficiency observed statistically
significant reductions in the fortified rice
group.
• Two of two studies observed statistically
significant improvements in body iron
stores.
• Five of seven studies observed
statistically significant increases in plasma
ferritin.
• One of six studies observed statistically
significant increases in plasma retinol.
The challenge now is making rice for-
tification feasible for entire populations so
that more people have access to these
health benefits. Rice fortification is most
easily implemented in modern mills with a
production capacity of at least 5 metric tons
an hour. Rice can also be fortified in large
distribution channels such as government
programs.
The cost of fortification
The cost of rice fortification varies greatly
based on the type of fortification technol-
ogy used, whether fortified rice is produced
locally or procured from another source, and
the ratio of premix blended with unfortified
rice.
A facility which produces rice premix may
need an initial capital investment of US$0.3
million, US$0.75, or US$4 million for coating,
cold extrusion or hot extrusion technology,
respectively. Alternatively, rice premix can
be ordered from another source then blend-
ed with unfortified rice. That option requires
the on-going costs of shipping fortified rice
from the premix plant to the blending facility.
On-going costs to fortify depend in part
on the number of nutrients included. Rice
fortification costs range from US$6 to US$20
per metric ton of rice fortified with iron, folic
acid, vitamin A, thiamine, niacin, vitamin B12,
and zinc. The cost range assumes the rice
premix is blended with unfortified rice at a
ratio of 1:100. At that ratio, the consumers'
price increase is estimated to be between
2% to 5% of the current retail price.
Rice fortification is considered economi-
cally feasible if the population consumes at
least 100 grams per capita per day. The 25
countries with the highest amounts of rice
available for human consumption, according
to Food and Agriculture Organization of the
United Nations, have a combined population
of 3.4 billion (See Table 1). Yet of these,
only the Philippines has mandatory rice
fortification. Other countries with legislation
to require rice fortification are Costa Rica,
Nicaragua, Panama, and Papua New Guinea.
Like any new intervention, rice forti-
fication faces multiple challenges before
it reaches large-scale implementation. The
potential health impact justifies continuing
efforts to make rice fortification feasible.
More inforMation
FFI
Website: http://www.ffinetwork.org/
about/faq/faq_rice_industry.html
About the author:
Sarah Zimmerman is the
Communications Coordinator for the
Flour Fortification Initiative (FFI) which
offers advocacy and technical support
to countries as they plan, imple-
ment, and monitor grain fortification
programs. With a bachelor’s degree
in journalism, Sarah wrote stories for
daily newspapers and marketing pieces
for private-sector organizations before
joining FFI in 2008.
May - June 2014 | 15GRAIN&FEED MILLING TECHNOLOGY
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INCORPORATING PORTS, DISTRIBUTION AND FORMULATION
In this issue:
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extruders
in Halal food
production
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Fortification in
rice and flour
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118th Annual
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Expo
May-June2014
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The on-farm facts
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conditions:
wheat quality
and addressing
issues
• The Mills Archive
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