Fortification follow-up: Changes in South Africa

by Emily Wilson
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AFTER READING the article on flour fortification (see World Grain, November 2000), your readers should be aware of the changing situation in South Africa regarding fortification.

South Africa is in the final stages of mandatory fortification of wheat flour (white bread and brown bread flours) and maize meal (super, special, and sifted and unsifted, excluding samp and grits). While consumer acceptability trials remain to be carried out, the intention of the government is to issue draft legislation for comment circa June 2001 and have final promulgation circa January 2002. The cost of implementing the program is to be borne by the industry and the consumer as the government continues to reject any financial involvement.

The proposed regulations for wheat flour fortification are: thiamin (mononitrate), 3.6 mg/kg; riboflavin, 2.0 mg/kg; niacin (niacinamide), 31 mg/kg; folic acid, 1.5 mg/kg; pyridoxine (hydrochloride), 3.2 mg/kg; vitamin A (250SD), 5400 IU/kg; iron (reduced iron, hydrogen or electrolytic reduction, 325 mesh), 43 mg/kg; and zinc (oxide or sulphate), 20 mg/kg.

Proposed regulations for maize meal fortification include thiamin, 3.85; riboflavin, 1.85; niacin, 28.5; folic acid, 0.75; pyridoxine, 3.2; vitamin A, 6400; iron, 37; zinc, 18.5.

These are the minimum total levels of nutrients in the dry product, including all nutrients naturally present. Fortificants are to comply with FCC, IV Edition.

Calcium fortification may yet be added, and the final formulation remains the subject of considerable debate.

Philip Randall

P Cubed Consultants

Pretoria, South Africa