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Fortified rice

Topics covered:

  1. Biotechnology related issues.

 

Fortified rice

 

What to study?

For Prelims: What is food fortification, FSSAI.

For Mains: Food fortification and food security.

Context: Department of Food & Public Distribution has approved the “Centrally Sponsored Pilot Scheme on Fortification of Rice & its distribution through Public Distribution System”. Financial Assistance up to 90% in case of North-Eastern, Hilly and Island States and up to 75% in case of rest of the States has been extended.

 

What is Rice Fortification?

Fortification is the practice of deliberately increasing the content of an essential micronutrient, i.e. vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health. Rice fortification is the practice of increasing the content of essential micronutrients in rice and to improve the nutritional quality of the rice.

 

Why Rice Fortification?

Rice is the world’s most important staple food. An estimated 2 billion people eat rice every day, forming the mainstay of diets across large of Asia and Africa.

Regular milled rice is low in micronutrients and serves primarily as a source of carbohydrate only. The fortification of rice is a major opportunity to improve nutrition.

Fortified rice are contains Vitamin A, Vitamin B1, Vitamin B12, Folic Acid, Iron and Zinc.

 

Food fortification in India:

Food Safety and Standards Authority of India (FSSAI) has formulated a comprehensive regulation on fortification of foods namely ‘Food Safety and Standards (Fortification of Foods) Regulations, 2016’. These regulations set the standards for food fortification and encourage the production, manufacture, distribution, sale and consumption of fortified foods. The regulations also provide for specific role of FSSAI in promotion for food fortification and to make fortification mandatory. This sets the premise for the national summit on fortification of food.

 

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