admin | October 2, 2022
Food fortification is a widely used method to reduce vitamin and nutrient deficiencies, but it is usually refined staple grains that are fortified. (In refined grains, the fibre- and nutrient-rich bran and germ are removed in processing.) But the World Food Programme in Rwanda is piloting fortified whole grain maize meal in their school meals program. The case study has shown positive results: the maize meal retains the health benefits of the whole grain while not raising the costs of supplying the meal program. The pilot is being viewed as something that others can learn from, explore, and expand on.
This report covers issues such as:
- Why try a whole grain version of food fortification?
- The cost advantages of whole grains
- The challenges of implementing this product
- The shelf life and acceptance of fortified whole grains