*3.3. Food Fortification*

Fortification is the addition of essential micronutrients including vitamins and minerals to foods to improve their nutritional quality. Several food assistance programs by the World Food Program (WFP) are in place using partially pre-cooked and milled cereals and pulses fortified with micronutrients to overcome nutritional deficiencies and provide health benefits with nominal risk. For food fortification with iron, ferrous sulfate, ferrous fumarate, ferric pyrophosphate, and electrolytic iron powder compounds are commonly used [91]. Similarly, food can be fortified with folic acid to improve levels of folates in diets [85,87]. Salt iodization (fortification with iodine) was successfully achieved to reduce the incidence of goiter [92].
