WHY
Rice Fortification
Rice is a rich source of macro and micro nutrients in its un-milled form. But, during rice milling, the fat and micro nutrient rich bran layers are removed to produce the commonly consumed starch-rich white rice. White rice is the number one staple food in rice eating countries of southeast and northeast Asian countries such as India. Of the world’s rice production, 90% is grown and consumed in Asia.
On average, around 30% of the calories of the overall diet of people come from rice. Hence, rice fortification is an easy and effective way to bring nutrition to the masses
The Process
Rice fortification is a two-step process. The first step is the production of Fortified Rice Kernels (FRK). Fortified Rice Kernels (FRK) can be manufactured using two processes that are stable under different storage conditions, preparation methods, and cooking techniques, and that are acceptable to consumers.
1. Extrusion
2. Coating
Most countries including India use hot extrusion because it is supported by a robust evidence base and shows excellent consumer acceptability. The fortified rice looks, cooks and tastes the same as non-fortified rice.
The second step is blending the Fortified Rice Kernels (FRK) with non fortified rice to make Fortified Rice (FR) which is consumed directly by cooking through regular processes.