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Fortification of Rice

Last updated on August 16th, 2024 Posted on August 17, 2021 by admin1  701

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Recently the Prime Minister of India announced fortification of rice distributed under various government schemes including the Public Distribution System (PDS) and Mid-Day-Meal scheme by 2024.

Rationale Behind the move

  • Malnutrition is a big hurdle in the development of women and children. In view of this, it has been decided to fortify the rice distributed under the different schemes
  • The announcement is significant as the government distributes over 300 lakh tonnes of rice under various schemes covered under the National Food Security Act, 2013. 
    • The Centre has allocated 328 lakh tonnes of rice for Targeted Public Distribution System (TPDS), Mid-Day-Meal scheme and Integrated Child Development Services (ICDS) under NFSA during 2021-22.
      • India accounts for over one-fifth of the world’s rice production. It is also the largest consumer of rice, with a per capita rice consumption of 6.8 kilograms per month.

About Fortification of Rice

  • It refers to the addition of key vitamins and minerals to increase the nutritional value of rice.
  • The fortified Rice generally contains Vitamin A, Vitamin B1, Vitamin B12, Folic Acid, Iron and Zinc.
  •  Methods are available for the fortification: There are several methods available for the fortification of rice and the method chosen depends on the local technology available, costs and other preferences.
    • Rice can be fortified by adding a micronutrient powder to the rice that adheres to the grains or spraying the surface of ordinary rice grains in several layers with a vitamin and mineral mix to form a protective coating. 
    • Rice can also be extruded and shaped into partially pre-cooked grain-like structures resembling rice grains, which can then be blended with natural polished rice. 
    • Rice kernels can be fortified with several micronutrients, such as iron, folic acid and other B-complex vitamins, vitamin A and zinc.
      • Rice fortification on a national scale requires a large, cost-effective and sustainable supply of fortified kernels
  • Norms of FSSAI  : According to the FSSAI norms, 1 kg fortified rice shall contain iron (28mg-42.5mg), folic acid (75-125 microgram) and Vitamin B-12 (0.75-1.25 microgram). In addition, rice may also be fortified with micronutrients, singly or in combination, at the level– zinc(10mg-15mg), Vitamin A (500-750 microgram RE), Vitamin B1 (1mg-1.5mg), Vitamin B2 (1.25mg-1.75mg), Vitamin B3 (12.5mg-20mg) and Vitamin B6 (1.5mg-2.5mg) per Kg.

WHO recommendations

  • Fortification of rice with iron is recommended as a public health strategy to improve the iron status of populations, in settings where rice is a staple food.
  • Fortification of rice with vitamin A may be used as a public health strategy to improve the iron status and vitamin A nutrition of populations.
  • Fortification of rice with folic acid may be used as a public health strategy to improve the folate nutritional status of populations.

Initiatives were taken by India in this direction 

  • The Ministry of Consumer Affairs, Food and Public Distribution had launched a centrally sponsored pilot scheme on “Fortification of Rice and its Distribution under Public Distribution System (PDS)” for a period of three years beginning 2019-20 with a total budget outlay of Rs.174.64 crore.
    • The pilot scheme focuses on 15 districts in 15 states– Andhra Pradesh, Kerala, Karnataka, Maharashtra, Odisha, Gujarat, Uttar Pradesh, Assam, Tamil Nadu, Telangana, Punjab, Chhattisgarh, Jharkhand, Uttarakhand and Madhya Pradesh.
  • Under the scheme, the blending of rice is done at the milling stage. 
  • The Scheme is funded by the Government of India in the ratio of 90:10 in respect of North Eastern, hilly and island states and 75:25 in respect of the rest.
  • Mission Poshan 2.0: In the Union Budget 2021-22, the Union Finance Minister had announced Mission Poshan 2.0.
    • The supplementary nutrition programme and the Poshan Abhiyaan has been merged to launch Mission Poshan 2.0 to strengthen nutritional content, delivery, outreach, and outcome.
About Food fortification

  • The Food Safety and Standards Authority of India (FSSAI), which sets standards for food items in the country, defines fortification as “deliberately increasing the content of essential micronutrients(. vitamins and minerals (including trace elements) in a food so as to improve the nutritional quality of food and to provide public health benefits with minimal risk to health.
  •  It is a proven, safe and cost-effective strategy for improving diets and for the prevention and control of micronutrient deficiencies.
  • In 2018, FSSAI had notified standards of fortification for five staple product categories — milk, edible oil, rice, flour and salt.
  •  It has also launched the ‘F+’ logo to be displayed on labels of fortified food products for easy identification by consumers.

                                                                Image Courtesy: TH

Advantages 

  • Eliminate malnutrition and nutritional deficiencies.
  • Provides extra nutrition at affordable costs.
  • Safe: Fortification is a safe method of improving nutrition among people. The addition of micronutrients to food does not pose a health risk to people.
  • Socio-culturally acceptable way: It does not require any changes in the food habits and patterns of people. It is a socio-culturally acceptable way to deliver nutrients to people.
  • Cost-effective: Food fortification is a cost-effective strategy to improve the nutrition status of populations and it is associated with high economic benefits.
    • It requires an initial investment to purchase both the equipment and the vitamin and mineral premix, but overall costs of fortification are extremely low.

Disadvantages 

  • Low coverage: Only a handful of nutrients are added in the process of fortification. 
  • Other nutritional deficiencies remain untreated by the process.
  • Fail to reach the poorest segments of society: Many times, fortified food products fail to reach the poorest segments of society, who are among the worst section affected with nutritional deficiencies.
    • Low purchasing power and a weak distribution channel are responsible for this problem.
  • Fortified foods could lead to a nutritional overdose.

Food Safety and Standards Authority of India (FSSAI)

  • It has been established under the Food Safety and Standards Act, 2006, which consolidates various acts and orders that have hitherto handled food-related issues.
  • It works as an autonomous body established under the Ministry of Health and Family Welfare, Government of India.
  • Aims:
    • To establish a single reference point for all matters relating to food safety and standards.
    • To lay down science-based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

Integrated Child Development Services (ICDS)

  • It was launched on 2nd October 1975 and it represents one of the world’s largest and unique programmes for early childhood care and development.
  • The beneficiaries under the Scheme are children in the age group of 0-6 years, pregnant women and lactating mothers
  • Ministry of Women and Child Development is the implementing agency

Public Distribution System

  • It is an Indian food security system for the management of food scarcity through distribution at affordable prices.
  • It was established under the Ministry of Consumer Affairs, Food and Public Distribution.
  • It is operated under the joint responsibility of the Central and State Governments.
  • The Central Government, through the Food Corporation of India (FCI), purchases, stores, transports and allocates food grains to States.
  • The States identify eligible families, issue Ration Cards and supervise the functioning of Fair Price Shops (FPSs) etc.
  • Currently, wheat, rice, sugar and kerosene are allocated to the States/UTs for distribution and a few of them also distribute additional items like pulses, edible oils, iodized salt, spices, etc.

Source: IE

 
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