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The fortification or enrichment of staple food with essential vitamins and minerals is not a new concept. Since the first trials in the 1920s, it has been an effective public health strategy to prevent micronutrient deficiencies in general populations and today many countries in the world fortify one or more staple foods. The food items most frequently fortified are cereals (wheat and maize flour), milk and milk products, edible oils, sugar, salt, and specialized foods such as fortified blended food. The potential for using rice as a vehicle to increase the intake of essential vitamins and minerals is huge. Rice is the dominant staple food of approximately half of the world’s population. In Latin America and the Caribbean (LAC), it supplies on average 27% of daily caloric intake, ranging from 8% in Central America to 47% in the Caribbean (FAOSTAT). The region produces more than 28 million tons of paddy annually – the vast majority in South America – representing more than 5% of the world’s output.

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Key Details

Year 2017
Authors Laura Irizarry, Marc-André Prost, Diana Murillo
Language English
Keywords
DOI https://doi.org/10.52439/SZTR4103
DOI Number 10.52439/SZTR4103
ISBN
ISSN

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