Rice fortication is the process of increasing essential micronutrients in rice, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health.

India is a leading rice producing country, with 22 percent of the total global rice production and 65% of India's population consumes rice on a daily basis. The per capita rice consumption in India is 6.8 kilogram per month. Rice is therefore a large source of calories and core component of agriculture and nutrition in most of India though low in micronutrients. Milling of rice removes the fat and micronutrient rich bran layers to produce the commonly consumed starch white rice while polishing further removes 75-90% of vit. B1, vit. B6, vit. E and Niacin. Fortifying rice provides an opportunity to add back the lost micronutrients but to also add others such as iron, zinc, folic acid, vit. B12 and vit. A.

The extrusion technology for production of fortied rice kernels (FRKs) is the technology of choice given the stability of micronutrients in the rice kernels across processing, storage, washing and cooking also in view of the cost considerations.

There are more than 17 scientic publications in over 25 countries including India demonstrating that consumption of extruded fortied rice is safe and effective in women and children and can signicantly address hemoglobin status, iron-deciency anemia, iron deciency (i.e., ferritin levels), and improve status of other critical micronutrients including vitamin A, zinc, folic acid, vitamin B12. It is also known to improve cognition and physical performance. Many more studies also support the acceptability of extruded fortied rice.

30 min soaking before boiling in excess water and discarding water • Boiling in excess water and discarding water • Boiling and letting rice absorb water • Washing before boiling and letting rice absorb water • Frying before boiling and letting rice absorb water