Flour fortification

by Emily Wilson
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IT IS Unfortunate that such a good article on flour fortification (see "Flour Fortification: An Opportunity to Improve World Health," World Grain, November 2000, page 26) is marred by a simple mistake in the table on countries with wheat flour fortification standards.

Canadian flour levels are the same as the U.S. and have been since we harmonized our enrichment levels with the U.S. when mandatory folic acid fortification was introduced.

Mike Neale

ADM Milling Co.,

Mississauga, Ontario, Canada


Editor's reply: Mr. Neale is correct. The level of iron for Canada should be the same as it is for the U.S., 44.1 ppm.

Thank you for your informative article on flour fortification. I received the magazine just as I was preparing for a meeting during which we are to form a Kenya country team for the promotion of maize flour. The information was most useful.

Would you know of any countries that have legislation or standards on fortified maize flour?

Caroline Muchui

Kenya Bureau of Standards, Nairobi


Editor's reply: The United States, Venezuela and South Africa have fortification standards for maize meal, according to Quentin Johnson, the author of the article on flour fortification.

U.S. standards include Vitamin B1, 8.82-11.0 mg per kg; Vitamin B2, 2.65-4.0 mg per kg; Niacin, 35.3-52.9 mg per kg; Folic acid, 1.54-2.2 mg per kg; Iron, 28.7-57.3 mg per kg; Calcium, 1.1-1.65 mg per kg; Vitamin D (optional), 550-2200 IU per kg.

In Venezuela, the standards are Vitamin B1, 3.1 mg per kg: Vitamin B2, 2.5 mg per kg; Niacin, 51 mg per kg; Vitamin A, 9500 IU per kg; Iron, 50.0 mg per kg.

In South Africa, the standards are Vitamin B2, 2.5 mg per kg; Niacin, 25 mg per kg.

Mr. Johnson added, "I know that in South Africa and Malawi, the large mills also are adding B1, Folic Acid and Iron to maize meal, but there is no standard specificed in the regulations."