The Cabinet Committee on Economic Affairs has accorded its approval for supply of fortified rice throughout the Targeted Public Distribution System, Integrated Child Development Services, Pradhan Mantri Poshan Shakti Nirman-PM POSHAN and Other Welfare Schemes in all States and Union Territories by 2024. It will be implemented in a phased manner.
Fortifying rice involves grinding broken rice into powder, mixing it with nutrients, and then shaping it into rice-like kernels using an extrusion process. These fortified kernels are then mixed with normal rice in a 1:100 ratio, and distributed for consumption.
Fortification of Food
Fortification is the addition of key vitamins and minerals
such as iron, iodine, zinc, Vitamin A & D to staple foods such as rice, milk and salt to improve their nutritional content. These nutrients may or may not have been originally present in the food before processing.
Need for Fortification of Food
Benefits of Fortification
- 70% of people in India do not consume enough micronutrients such as vitamins and minerals.
- According to the National Family Health Survey (NFHS-4) 2015-16:
- 4 percent of children (6-59 months) are anaemic
- 1 percent women in the reproductive age group are anaemic
- 7 percent of children under 5 are underweight
- Thus, deficiency of micronutrients or micronutrient malnutrition, also known as “hidden hunger”, is a serious health risk.
- Fortification method complements other ways to improve nutrition such as diversification of diet and supplementation of food.
Food Fortification in India
- Since the nutrients are added to staple foods that are widely consumed, this is an excellent method to improve the health of a large section of the population, all at once.
- Fortification is a safe method of improving nutrition among people. The addition of micronutrients to food does not pose a health risk to people. The quantity added is so small and so well regulated as per prescribed standards that likelihood of an overdose of nutrients is unlikely.
- It does not require any changes in food habits and patterns of people. It is a socio-culturally acceptable way to deliver nutrients to people.
- It does not alter the characteristics of the food—the taste, the feel, the look.
- It can be implemented quickly as well as show results in improvement of health in a relatively short period of time.
- This method is cost-effective especially if advantage is taken of the existing technology and delivery platforms. The Copenhagen Consensus (a US non-profit think tank) estimates that every 1 Rupee spent on fortification results in 9 Rupees in benefits to the economy.
- In 2016, FSSAI operationalized the Food Safety and Standards (Fortification of Foods) Regulations, 2016for fortifying staples namely
- Wheat Flour and Rice withIron, Vitamin B12 and Folic Acid,
- Milk and Edible Oilwith Vitamins A and D and
- Double Fortified Saltwith Iodine and Iron
The ‘+F’ logo
has been notified to identify fortified foods.