Publication: Keys to sustainable food fortification programs in developing countries
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Issued Date
2008-10-01
Resource Type
ISSN
15414337
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2-s2.0-52249120805
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Mahidol University
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SCOPUS
Bibliographic Citation
Comprehensive Reviews in Food Science and Food Safety. Vol.7, No.4 (2008), 382-385
Suggested Citation
Visith Chavasit Keys to sustainable food fortification programs in developing countries. Comprehensive Reviews in Food Science and Food Safety. Vol.7, No.4 (2008), 382-385. doi:10.1111/j.1541-4337.2008.00049.x Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/18691
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Title
Keys to sustainable food fortification programs in developing countries
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Abstract
This article serves as a guide for developing countries that are considering implementing, or improving upon, large-scale food fortification programs. Food fortification is one of the most economical and practical strategies for combating micronutrient deficiency among people in developing countries. While fortification technologies usually are not complicated and are readily available, several factors must be carefully considered before initiating a food fortification program. These factors include the micronutrient deficiency problems of the country, the target population, the food vehicle, the fortificant, a quality monitoring system, bioavailability of the fortified nutrient, and the impact on people's health. The primary success of a food fortification program must be a fortified product that is sensory-acceptable, affordable, and accessible to the target population. The fortification cost should not be a burden to industry or government but must be shared among consumers. Success also requires an efficient quality monitoring system. The impact of the fortified nutrients should be significant and measurable in terms of efficacy and cost-effectiveness. However program sustainability must be based on the mutual benefits of industry, consumers, and the government. A successful food fortification program requires inputs from several sectors that are responsible for promotion, enforcement, technical support, taxation, and so on. © 2008 Institute of Food Technologists®.