Successes and Challenges of fortification from the millers viewpoint

1. Successes and Challenges of fortification from the millersviewpoint FFI WORKSHOP CAPE TOWN 26 NOVEMBER 2010

2. PresentationOutline • Summary of the fortification project in Morocco • Phase I Challenges and Success • Phase II Challenges and Success • Phase III Challenges and Success • Conclusions

3. Flour Fortification Project in Morocco • Project is part of the Ministry of Health’sstrategey to reducematernalmortality rates • Conformed to international conventions promotinghealth of women and children (WHO) • Alarmingannualhealthstatistics: 1500maternal deathsduringchildbirth 26000 infant deaths Micronutrient malnutrition respoonsible for 50% of thesedeaths

4. Addressingmicronutrientdeficienciesiskey to improving the public healthstatus of the population. • GAIN provided support between 2005 and 2008 t0 reduceIronDeficiencyAnemiathroughflour fortification withiron and to addressvitamin A deficiencythroughvitamin A fortification of vegetableoil

5. Food fortification required the support of privatesector and public sectorstakeholdersrepresented in the National Fortification Alliance • Specific Objectives reachedduringthis phase • 85% of millsequippedwith feeders and vitamin and mineralpremix • 70% of industrialmilledflourfortifiedwithiron, folicacid and B group vitamins

6. The second support phase GAIN 2010 – 2012 provided support to the Government of Morocco for miller training, registration and improvement in the flour fortification processat the mill. • 95% of the industrialmilledflourisfortified including100% of the subsidizedflour • 60% of fortifiedflourmeets the regulatedflour standards • 60% of the population consume fortifiedflour

7. Successes and challenges of flour fortification Millersviewpoint

8. Phase 2005 - 2007 • The flour fortification projectwasfacilitated by an official agreement between the Ministry of Health and the national Federation of Millers in Morocco • Agreement included the promotion of fortifiedflour by Ministry of Health • Price Control system prevented innovation and research and development

9. Motivation of industry and public sectorprofessionals to contribute to improving the public hhealthstatus of the population • Motiviation of professionals to increasetheir participation in the market

10. Challenges • Lack of Communication on fortifiedfoods • Limited change in the consumers perception of fortifiedfoods • Limited encouragement for population to consume fortifiedflours • Fixed official flourpricesdespite • Increasedcost of premixes and capital costs of feeders and prémix, • Heavyburden of import duties and taxes for premix and feeders

11. Challenges • Lack of training and sensibilization ofpersonnel on the nutritionaladvantages of fortifiedflour and the flour fortification processat the mill, i.e. stock control of premix, Quality Assurance Quality Control. • Lack of synchronizationbetween the social marketing campaign of the MoH and the availability of fortifiedflour in the market • Lack of advocacy by the MoH to persuade the government to providetax relief on feeders and premixes.

12. Phase I Successes • Trainedmillers on good fortification practices flour. • Establishment of a simple QC test system (Spots tests), • Partial reduction in import duties on premix and feeders • Social Marketing Communication in place but considered to belimited

13. Phase II 2007 - 2009 • Fortification becamemandatory by a legaltext

14. Challenges • Fortifiedflour production to meetregulatoryspecifications • Training personnel on the risks of over/under dosage and impact on f;lourquality • PremixQuality Control • Lack of Social Marketing and communication about fortifiedflour and itsbenefits

15. Phase II Successes • Individualmill training sessions on flour fortification best practices • Good collaboration betweengovernmentdepartmentsresponsible for food control • Increased Production of fortifiedflour • Development of new marketing culture based on nutrition and its importance. • Improved public image of the millsfortifyingflour.

16. Phase III 2010 - 2012 • Action plan to make fortification sustainablewith GAIN support. • Establish and implement new laws on foodsafety and empower the govenrmentappointedauthority to control and inspectfood to meet the new foodsafetyrequirements for all foods

17. Challenges • To conform to the new rules and regulationscoveringfood fortification • The need to change the premix to meet the latest GAIN standards to alignwithWHOrecommended guidelines • The cost of fortification in light of the volatile wheatprices and market fluctuations

18. Conclusions • Recognition of millers and theircorporate social responsibility of flour Fortification, despite the heveyburden of taxes and import duties • Collaboration between the private and public sectorswithindustrybeingconsidered as equalpartners • Investment in ongoing training of personnel • Social marketing to support the value of fortifiedflour and be an incentive for itsconsumption • Attention and concern to ensuresustainability and improve the quality of fortifiedflour Return to Meeting Presentations