Millers throughout Africa are to receive training in fortifying flour with essential nutrients so that people will benefit from more vitamins and minerals in their staple foods. The training is possible through a partnership including AkzoNobel Functional Chemicals Ferrazone®, BOSK, The Flour Fortification Initiative (FFI), the International Federation for Spina Bifida and Hydrocephalus, and funding from the Dutch government.
The Ministry of Foreign Affairs of the Netherlands recently announced a grant of €319,000 to support a three-year training program in Africa. The Dutch grant will supplement donations of €538,000 in cash and in-kind assistance from the other partners. The combined donations are approximately US $1.15 million. The program is designed to educate millers on technical aspects of fortifying flour and the importance of this practice in improving health. The program will also provide leadership training for public health officials and national food control authorities. It will include the latest technical recommendations for fortifying flour with vitamins and minerals.
“This project will greatly accelerate the introduction of flour fortification based on the latest scientific advice, which will lead to significant reductions in iron deficiency, birth defects and other health problems related to nutrient deficiencies,” said Ms. Hye Kim, FFI interim Executive Officer. A steering team to oversee the program will be chaired by Dr. Anna Verster, FFI senior advisor who formerly served as director for the World Health Organization (WHO).
Flour fortification is an effective way to boost vitamins and minerals that are often lacking in diets in Africa. When flour is fortified, people consume more nutrients when they eat staple foods, and this does not require a change in their behaviour or the added expense of buying vitamin supplements. The WHO has endorsed guidelines for fortifying flour with folic acid, iron, zinc, vitamin B12 and vitamin A. Folic acid deficiency can lead to newborn deaths and crippling birth defects such as spina bifida. Iron deficiency anemia is “the most common and widespread nutritional disorder in the world,” according to the WHO. Fortifying flour with bioavailable iron can reduce iron deficiency health problems including poor mental development, reduced work capacity and maternal death in childbirth. Zinc and vitamin B12 are also needed for healthy pregnancies, and zinc helps children grow to their proper size and reduces the severity of diseases such as measles, diarrhea, and malaria. Severe vitamin B12 deficiency can cause developmental delays, dementia, and seizures. Vitamin A deficiency is the leading cause of preventable childhood blindness. Like zinc, Vitamin A also helps people resist infections. Countries are encouraged to develop a food fortification strategy based on their population’s nutrient deficiencies and food consumption patterns. Flour fortification is typically part of that strategy because flour-based foods such as bread and pasta are commonly consumed.
Dramatic reductions in vitamin and mineral deficiency will contribute to the achievement of many of the Millennium Development Goals of the United Nations, including the improvement of education, reduction of child mortality, and improved maternal health.