JAMMU, Sept 29: The Food Safety Wing (Jammu Muncipal Limits) of FDA, J&K today organized a training workshop for food suppliers and manufacturers to popularize the process of fortification. The objective was to provide ‘vitamin loaded’ and ‘micronutrient-rich food’ to the people through the process of food fortification.
The World Health Organisation (WHO) describes food fortification as the intentional inclusion of micronutrients such as vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health.
The FDA organized this training workshop for all the stakeholders especially food suppliers and manufacturers to popularise the process of fortification. Food Safety Officers, Officers of ICDS, FCS ,CA and other NGOs were also trained to create awareness about food fortification among manufacturers.
Dr Himaini Singh, Consultant (Food Fortification) from New Delhi spoke on the occasion and briefed the Participants about introduction, advantages, disadvantages Regulations of fortification. Ashwani Kumar Khajuria, Associate professor from Govt Girls Degree College Kathua briefed about the importance of fortified food for stakeholders.
Dr Parvesh Kumar, Assistant Commissioner, Food Safety said that Commissioner FDA, J&K has directed that such yraining workshops in the fortification of milk and edible oil shall be followed with similar workshops on fortification of wheat flour, rice and other flour products that are consumed daily.
“The basic idea is to eradicate blood-related disorders, especially anaemia and vitamin deficiencies, especially A and D which is most commonly seen among people,” he further said. These deficiencies result from improper diet, lack of nutritious food and poor exposure to sunlight, he said. He pointed out that the poor intake of vitamins A and D were resulting in brittle bones, bone-related disorders and poor eyesight among children.