Food fortification is defined as the practice of adding vitamins and minerals to commonly consumed foods during processing to increase their nutritional value.These nutrients may or may not have been originally present in the food before processing.
It can be noted that biofortification differs from conventional food fortification in that biofortification aims to increase nutrient levels in crops during plant growth rather than through manual means during processing of the crops.
Fortification in India
Currently government is promoting fortification in following 5 food items:
1- Rice: Department of Food & Public Distribution (DFPD) has been running a “Centrally Sponsored Pilot Scheme on Fortification of Rice & its distribution through Public Distribution System”. The scheme was initiated in 2019-20 for a three-year pilot run. This scheme will run till 2023 and rice will be supplied to the beneficiaries at the rate of Re 1 per kilogram.
For rice fortification, Ministry of Consumer Affairs, Food and Public Distribution is the nodal agency.
2- Wheat: The decision on fortification of wheat was announced in 2018 and is being implemented in 12 states under India’s flagship Poshan Abhiyaan to improve nutrition among children, adolescents, pregnant mothers and lactating mothers.
3- Edible oil: Fortification of edible oil, too, was made compulsory across the country by FSSAI in 2018.
4- Milk: Fortification of milk was started in 2017 under which the National Dairy Development Board of India (NDDB) is pushing companies to add vitamin D.
5- Salt: Adding iodine
Benefits of fortification
1- High benefit-to-cost ratio: Food fortification has a high benefit-to-cost ratio. The Copenhagen Consensus estimates that every 1 Rupee spent on fortification results in 9 Rupees in benefits to the economy. While an initial investment to purchase both the equipment and the vitamin and mineral premix is required, the overall costs of fortification are extremely low.
Also, fortification ensures a threshold level of nutrition at a very low cost—just 15 paisa to fortify a litre of oil and 2 paisa for a litre of milk.
2- No socio-cultural barriers: Fortification does not require any changes in food habits and patterns of people. It is a socio-culturally acceptable way to deliver nutrients to people
3- No alteration of food characteristics: It does not alter the characteristics of the food like the taste, aroma or the texture of the food
4- Quick implementation: It can be implemented quickly as well as show results in improvement of health in a relatively short period of time.
5- Wide reach: Since the nutrients are added to widely consumed staple foods, fortification is an excellent way to improve the health of a large section of the population, all at once.
Disadvantages Of Food Fortification
1- Not A Substitute Of Good Nutrition
While fortified foods contain increased amounts of selected micronutrients, they are not a substitute for a good quality diet that supplies adequate amounts of energy, protein, essential fats and other food constituents required for optimal health.
2- Might Not Benefit Infants And Children
A child will get nutrition only if the lactating mother will be healthy and consumes adequate nutrition. After the six months, complementary feeding is initiated, wherein infants and children consume relatively small amounts of food.
3- Fails To Cater To The Poorest Segment of The Population
Poorest segments of the general population have restricted access to fortified foods in the open markets due to low purchasing power and an underdeveloped distribution channel.
4- Not A Long Term Solution-
Food fortification is a short and medium term measure. For long term sustainability, dietary diversity is the key to address micronutrient malnutrition.
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