She added that Food Fortification serves as an effective food-based approach to addressing micro nutrient deficiencies. Vitamin A, Iron, Iodine, Folic acid and Zinc are essential for proper functioning of the body.

From her estimation, over two billion people around the world suffer from micro-nutrient deficiencies. This results in diminished mental and physical human capacity. There is therefore the need to present the consumers with dietary options for maintaining good health.

She declared that FIIRO had carried out research on ways to integrate nutrition into agricultural products. Hence, the Institute has developed simple food process technologies and equipment that reduce malnutrition and enhance food security. FIIRO has developed high supplement/weaning food sourced from local materials. Some of the foods are; Soy – Ogi, Sorghum Malt, Breakfast Cereal, Natural Fruit Products (Carbonated and Non – carbonated). FIIRO has also developed food and allied products machineries that enhance food nutrition sustainability and security. These technologies are being transferred to prospective investors/manufacturers in the SME sector through training workshops and commercialization.

Finally, she pointed out that there is need to create awareness for consumers on the importance of consumption of fortified products and urged the government to support the Food Fortification initiative.