Fortified Rice Kernels (FRK)

 Centre government, for the first time issued uniform specifications for Fortified Rice Kernels (FRK) for grade A & Common Rice. The specifications have been issued by the Ministry of Consumer Affairs, Food and Public Distribution.

• The fortified rice is to be distributed under various government schemes, including the public distribution system (PDS) and midday meals in schools, by 2024.

Rice fortification:

• The country has high levels of malnutrition among women and children.
• According to the Food Ministry, every second woman in the country is anaemic and every third child is stunted.
• India ranks 94 out of 107 countries and is in the ‘serious hunger’ category on the Global Hunger Index (GHI).
• Malnutrition and lack of essential nutrients in poor women and poor children poses major obstacles in their development.
• Food fortification is defined as the practice of adding vitamins and minerals to commonly consumed foods during processing to increase their nutritional value.
• It is a proven, safe and cost-effective strategy for improving diets and for the prevention and control of micronutrient deficiencies.
• The Food Safety and Standards Authority of India (FSSAI), defines fortification as “deliberately increasing the content of essential micronutrients in a food so as to improve the nutritional quality of food and to provide public health benefit with minimal risk to health”.
• According to the Food Ministry, fortification of rice is a cost-effective and complementary strategy to increase vitamin and mineral content in diets.
• According to FSSAI norms, 1 kg fortified rice will contain iron (28 mg-42.5 mg), folic acid (75-125 microgram) and Vitamin B-12 (0.75-1.25 microgram).
• In addition, rice may also be fortified with micronutrients, singly or in combination, with zinc (10 mg-15 mg), Vitamin A (500-750 microgram RE), Vitamin B1 (1 mg-1.5 mg), Vitamin B2 (1.25 mg-1.75 mg), Vitamin B3 (12.5 mg-20 mg) and Vitamin B6 (1.5 mg-2.5 mg) per kg.
• Since the nutrients are added to staple foods that are widely consumed, this is an excellent method to improve the health of a large section of the population, all at once.
• Fortification is a safe method of improving nutrition among people. The addition of micronutrients to food does not pose a health risk to people.
• It does not require any changes in food habits and patterns of people. It is a socio-culturally acceptable way to deliver nutrients to people.
• It does not alter the characteristics of the food—the taste, the feel, the look.
• It can be implemented quickly as well as show results in improvement of health in a relatively short period of time.
• This method is cost-effective especially if advantage is taken of the existing technology and delivery platforms.