Rice fortification was discontinued after a study by IIT Kharagpur showed that prolonged rice storage for distribution under the scheme is rendering the effective shelf life shorter and, in turn, limiting the intended nutritional outcomes.
- Study highlighted that factors such as moisture content, storage conditions, temperature, relative humidity and packaging material critically influence the stability and shelf life of Fortified Rice Kernels (FRK) and Fortified Rice (FR).
About Food fortification
- It is the practice of deliberately increasing the micronutrient content i.e., vitamins and minerals, in a food to improve the nutritional quality of the food supply.
- Regulation and Initiatives: FSSAI’s Food Safety and Standards (Fortification of Foods) Regulations, 2018, Supply of fortified food under Food Safety Net programs, PM-POSHAN Scheme etc.
- All the custom-milled rice distributed under PMGKAY and other food safety net programs was replaced with FR by March 2024 for distribution till December 2028.
- Fortified Food: Wheat flour and rice (with Iron, Vitamin B12 and Folic Acid), milk and edible oil (with Vitamins A and D) and double fortified salt (with Iodine and Iron).
- Significance:
- Address micronutrient deficiencies: India has a very high burden of micronutrient deficiencies caused by Vitamin A, Iodine, Iron and Folic Acid leading to Night Blindness, Goitre, Anaemia and various birth defects.
- Economic: Copenhagen Consensus estimates that every 1 rupee spent on fortification results in 9 rupees in benefits to the economy.
