Rice Fortification

Rice fortification is a promising strategy to address micronutrient deficiencies, especially among populations that predominantly consume rice and whose diet is not sufficiently diverse to ensure that micronutrient intake from other plant and animal source foods is adequate. Fortifying rice is a two-step process, where fortified kernels first need to be created, using coating or extrusion technologies; fortified kernels are then blended at a 0.5%–2% percent ratio with nonfortified rice. Similar to flour fortification, several micronutrients can be added to rice. Studies have shown that fortified rice is accepted by consumers, that the micronutrients are retained to a good extent during preparation of the rice, and that they are absorbed by the body. Introduction of fortified rice is best done either by mandatory legislation or by introducing it into social safety nets that reach nutritionally vulnerable populations. Decisions whether to fortify rice are to a large extent driven by the level of consolidation of the rice supply chain, i.e., what is feasible, and by need, i.e., which target groups are most in need of an increased micronutrient intake, and how they can best be reached. Whether fortified kernels or fortified rice are produced domestically or better imported depends on required volumes of fortified rice, and this choice is a key influencer of the costs and sustainability of rice fortification.