RICE FORTIFICATION TOOLKIT - Global Alliance For Improved Nutrition
AUGUST 2015 : VERSION 1RICE FORTIFICATIONTOOLKITTECHNICAL MANUAL
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual01PREFACEMicronutrient malnutrition is a major impediment tosocioeconomic development and contributes to a vicious circleof underdevelopment, to the detriment of already underprivilegedgroups. It has long-ranging effects on health, learning ability, andproductivity. Micronutrient malnutrition leads to high social and publiccosts, reduced work capacity in populations due to high rates of illnessand disability, and tragic loss of human potential. Overcomingmicronutrient malnutrition is a precondition for ensuring rapid andappropriate development. Billions of people in the world today sufferfrom micronutrient malnutrition—substantially contributing to theglobal burden of disease, affecting the physical and cognitivedevelopment of young children, and dramatically reducing the workproductivity of entire populations. Each year, anemia saps the energyand learning capacity of nearly two billion people, many due to irondeficiency.1 Deficiencies of vitamin A and zinc adversely affect childhealth and survival, and are attributable for over 270,000 child deathsannually.2 Lack of folic acid amongst expectant mothers during theirfirst days of pregnancy causes more than 200,000 severe birthdefects.3123World Health Organization. http://www.who.int/nutrition/topics/ida/en/ Accessed 29 December 2014.The Lancet (2013). Executive Summary of The Lancet Maternal and Child Nutrition Series. http://www.unicef.org/ethiopia/Lancet 2013 Nutrition Series Executive Summary.pdf Accessed 29 December -3242008-9634.pdf Accessed 29 December 2014Mass fortification of staple foods offers the opportunity to deliverkey micronutrients to vulnerable populations at a low cost, withoutchanging dietary habits. It is identified as one of the strategies usedby the World Health Organization (WHO) and Food and AgricultureOrganization (FAO) to help decrease the incidence of nutrientdeficiencies at the global level. It has been repeatedly cited as oneof the best development returns on investment. According to theWHO/FAO, selection of an appropriate food vehicle to be fortifiedis governed by the following characteristics: the food should becommonly consumed on a regular basis by the majority of thepopulation, centrally processed, and allow a micronutrient premix tobe added relatively easily in a way to ensure even distribution in theproduct. Foods that are well-suited for fortification include cereals, oils,dairy products, and condiments including salt, sauces, and sugar.4Amongst the cereals, rice is a staple food in many developingcountries and is therefore considered to be an excellent potentialfortification vehicle for populations that suffer from micronutrientdeficiencies. For decades, commercial and nonprofit organizationshave sought to develop appropriate technologies for fortifying rice.However, technical difficulties and high costs have hinderedwidespread distribution of fortified rice in public feeding programsaround the world. The type of technology used to fortify rice kernelscan have significant differences in cost, technical feasibility, andquality in terms of sensory characteristics and retention of nutrientsduring rinsing, washing and cooking.4WHO/FAO (2006). Guidelines on Food Fortification with Micronutrients, edited by Allen L, de Benoist B, Darz O, andHurrell R. World Health Organization and Food and Agriculture Organization of the United Nations.
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsPREFACE (continued)This toolkit describes in detail the process to blend fortified kernels withmilled, non-fortified rice in order to produce fortified rice. It describesthe equipment required, its integration with a typical rice milling facility,and important quality control (QC) aspects. It is relevant for thefollowing professionals in the rice production industry:1. General managers2. Production managers3. Production supervisors4. Shift supervisors5. Production engineers6. Production foremen7. Quality-control executives8. Plant maintenance in-charge9. Plant heads10. Food safety officers11. Utility managersThe Global Alliance for Improved Nutrition (GAIN) and PATH havedeveloped this toolkit for building capacity of rice millers in upgradingtheir facilities for fortified rice production and ensuring quality. Thistoolkit serves as a consolidated manual to help any fortified ricemanufacturing facility to carry out effective production of high-qualityfortified rice. It also serves as a guidebook for training new employeeson the fortified rice production process.Rice Fortification Toolkit Technical Manual02
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsTABLE OF CONTENTS04 Introduction06 Glossary11 Acronyms121620262936Chapter 1: Overview of the manufacturing process for fortified riceChapter 2: The sourcing of fortified kernelsChapter 3: Designing the integration of blender and feederChapter 4: Dosing equipment selectionChapter 5: Blending equipment selectionChapter 6: Quality assurance of fortified kernels and fortified rice39 Annexes40 1. Instructions for safety and hygiene in fortified rice production area41 2. Guidelines for storage of fortified kernels and fortified rice42 3. Guidelines for prevention of physical hazards during manufacturing of fortified kernels and fortified rice43 4. Guidelines for preventive maintenance and housekeeping of blending machines44 5. Template for maintaining records of calibration of equipment45 6. Controlling the blending process through PLC – An example47 7 Fabrication drawings51 8. Testing blending efficiency – An example54 9. Fortified grain producers55 About PATH and GAIN55 AcknowledgmentsRice Fortification Toolkit Technical Manual03
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual04INTRODUCTIONRice is the staple food for an estimated 3 billion people, many of whomlive in low-income countries with high prevalence of micronutrientdeficiencies.5 In these areas, sufficient nutrient-rich foods do not alwaysaccompany rice. Rice is an affordable and accessible source of food,energy and protein, and is therefore crucial for nutrition security.6Milled rice is low in micronutrients because its nutrient-rich outside layeris removed during typical rice milling and polishing operations. Thismakes the grain taste better and more visually appealing, but lessnutritious. Fortification of rice can replace micronutrients lost during therice-milling process and can help compensate for dietary insufficiencies.Fortifying a staple food such as rice has the added advantage of notrequiring modifications to consumer purchasing or eating habits.Rice fortification is very similar to wheat and maize flour fortificationfrom a regulatory, public health and nutrition perspective. However,fortifying rice kernels is very different to fortifying wheat and maizeflour. Recent technological developments have enabled a morewidespread adoption of rice fortification as a cost-effective andfeasible solution to address micronutrient deficiencies, supportedby a growing number of governments, industry leaders, NGOs, UNAgencies, donors and other stakeholders. In many countries, riceconsumers wash rice before cooking it. If the dusting method is usedfor fortification, where milled rice kernels are dusted with fortificantpremix in powder form, this can result in loss of the addedmicronutrients. Fortifying rice through extrusion or coating technologyrepresents a solution to this challenge. Fortified kernels resemble nonfortified rice grains in size and shape and do not break down duringwashing and cooking of rice. These kernels can be produced by oneof several technologies including:756Muthayya S., Hall J, Bagriansky J, Sugimoto J, Gundry D, Matthias D, Prigge S, Hindle P, Moench-Pfanner R,Maberly G. Rice fortification: An emerging opportunity to contribute to the elimination of vitamin and mineraldeficiency worldwide; Food and Nutrition Bulletin, 2012, vol. 33 no 4, 296-307Ibid.a) Hot extrusion: Dough made of rice flour, a premix, an optionalemulsifier passes through a preconditioner where water and steamare added. The dough is then processed through a single or twinscrew extruder and formed into grain-like structures that resemblerice kernels. This process involves relatively high temperatures(70–110ºC) obtained by preconditioning and/or heat transferthrough steam heated barrel jackets. It results in fully or partiallypre-cooked simulated rice kernels that have a similar appearance(sheen and transparency) to regular rice kernels;b) Cold extrusion: A process similar to the one used for manufacturingpasta also produces rice-shaped simulated kernels by passing adough made of rice flour, water, a fortificant premix, binders,moisture barrier agents through a simple pasta press. Thistechnology does not utilise any additional thermal energy inputsother than the heat generated during the process itself, and isprimarily a low temperature (below 70ºC), which does not result instarch gelatinization but leads to grains that are uncooked, opaqueand easier to differentiate from regular rice kernels. Thus theaddition of pregelatinized starch and binders are needed toproduce a cohesive product; andc) Coating: Combines the fortificant premix with ingredients such aswaxes and gums. The mixture is sprayed to the rice on the surfaceof grain kernels in several layers to form the rice-premix. Themicronutrients are sprayed onto the rice grain’s surface. The coatedrice kernels are blended with non-fortified rice in a ratio between0.5 and 2%.78Steiger, G., Müller-Fischer, N., Cori, H. and Conde-Petit, B. (2014), Fortification of rice: technologies and nutrients.Annals of the New York Academy of Sciences, 1324: ublic/documents/manual guide proced/wfp260013.pdfAccessed 29 December 2014.
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual05INTRODUCTION (continued)An important quality requirement for fortified kernels is their ability toprotect micronutrients within the kernel – a feature that is particularlyimportant where traditional preparation includes washing the riceprior to cooking. Fortified kernels should be a stable fortified grain thatis intact and resistant to washing procedures before cooking. Nutrientcombinations may be custom-designed to address specific dietarydeficiencies in a targeted area.The Rice fortification process detailed in this toolkit is a three stepprocess:1. Sourcing of fortified Rice kernels from a manufacturer2. Dosing and blending Fortified Rice kernels with milled rice at aspecific ratio (example, 1:200 or 1:100)3. Bulk Storage and PackingThe manufacturing facility needed to fortify rice is essentially a rice millwith some line modification, or a new line (feeder and blender) at awarehouse. The production of fortified rice needs to follow all standardmanufacturing, quality-control, and food-safety guidelines.8 Theseguidelines and good manufacturing practices (GMPs) are mandatoryfor any food-processing facility that is involved in manufacturing foodproducts that are consumed by humans. The manufacturing and foodsafety6 practices must comply with all the statutory and regulatoryguidelines of the country/state/region where the product ismanufactured. Utmost care also needs to be taken in manufacturingand handling of fortified kernels because the finished product will bemixed with rice and distributed for consumption to consumers fromdifferent segments of the population.This manual or toolkit covers the procedures and equipment neededfor fortified rice production using blending techniques for key staffinvolved in the production. Specifically, it provides: An overview of the basic steps and equipment needed forfortified rice production in Chapter 1; An overview of various technologies for fortified kernelmanufacturing to inform sourcing in Chapter 2; An overview of how to design the integration of blender andfeeder in Chapter 3 A detailed description of the selection of the right doser/ feederfor fortified rice production in Chapter 4 A detailed description of the selection process for the rightblending equipment for fortified rice production in Chapter 5; A brief description of good manufacturing practices and hazardanalysis and critical control points (HACCP) for any rice millingfacility in Chapter 6; Annexes with detailed plans and drawings.To use this toolkit as a quick reference and guide for fortified riceproduction, see Chapter 5 for ready-to-use and concise guidelines.Other chapters will provide further details as needed.Rice millers can contact regional or national rice miller associations forinformation on local fortified kernel producers. Additionally, for anygeneral information, millers can communicate with PATH and GAIN.The contact information for these organizations is provided below.PATH2201 Westlake Avenue, Suite 200Seattle, WA 98121 USATel: 1-206.285.3500info@path.orgThe Global Alliance forImproved Nutrition (GAIN)Rue de Vermont 37–39CH-1202 Geneva, SwitzerlandTel: 41 22 749 185090info@gainhealth.org
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual06GLOSSARYAdministering authority: A certifiedorganization that has the jurisdictionfor certifying food safety and safety ofmanufacturing process. For example:a government department, localauthority, etc.Adulteration: Deliberate contamination offoods with materials of low quality.Audit: A systematic examination involvingprofessional judgment to determine whetherfood quality and safety activities and relatedresults comply with planned arrangementsand whether these arrangements areimplemented effectively and are suitable toachieve objectives.Blending: Involves mixing milled, non-fortifiedrice with fortified kernels in ratios between 0.5and 2% to produce fortified rice. Blending canbe done at a rice miller, warehouse, or otherlocation where rice is centrally processed.Small scale blending technology is alsoavailable.Calibration: The demonstration that aparticular instrument or device producesresults within specified limits by comparisonwith those produced by a reference ortraceable standard over an appropriaterange of measurements.Coating: Technology to make fortified kernels.Rice kernels are coated with a fortificantpremix plus ingredients such as waxes andgums. The micronutrients are sprayed onto therice grain’s surface. The coated rice kernelsare blended with non-fortified rice in a ratiobetween 0.5 and 2%.Code of practice: It identifies the essentialprinciples of food hygiene to ensure its safetyfor human consumption.Codex Alimentarius: A collection ofinternationally recognised standards, codes ofpractice, guidelines, and otherrecommendations relating to foods, foodproduction, and food safety.Conditioning: Standardisation of the moisturecontent of flour and raw materials (RM)before extrusion.Contamination: Incidence of any undesirablematter in the product so that it does not meeta standard or requirement determined bylaw, does not meet satisfactory food hygienestandards, or is unfit for human consumption.Control measure: Any action and activity thatcan be used to prevent or eliminate a foodsafety hazard or reduce it to an acceptablelevel.Corrective action: Any action to be takenwhen the results of monitoring at the criticalcontrol point (CCP) indicate a loss of control.Critical control: Stages in a process wherequality control (QC) can have a major effecton food quality.Critical control point (CCP): A point in a stepor procedure at which a control is to beapplied to prevent or eliminate a hazard orreduce it to an acceptable level.Critical limit: A value that separatesacceptability from non-acceptability.Cross-contamination: Contamination of amaterial or product by another material orproduct.Decision tree: A series of questions that areapplied to each step in the process in respectof an identified hazard to identify which stepsare critical control points.Detergent: A chemical that removes soils butdoes not sterilise equipment (see Soils below).Disinfection: Use of approved chemicalagents, physical methods, or both to reducethe number of micro-organisms to a level thatwill not lead to harmful contamination of thefood, without adversely affecting the food.Dusting: Technology to make fortified rice;polished milled rice kernels are dusted with afortificant premix in powder form. Thistechnology is only used in the United Statesand does not allow for washing pre-cookingor cooking in excess water since this will washout the micronutrients.
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual07GLOSSARY (continued)Equilibrium relative humidity (ERH): Themoisture content at which a food does notgain or lose weight and is stable duringstorage.Essential micronutrient: Refers to anymicronutrient (vitamin or mineral), which isneeded for normal growth and developmentby the body in miniscule amounts throughoutthe life cycle. Micronutrients are normallyconsumed as part of a healthy and diversediet. They either cannot be synthesised inadequate amounts by the body at all, orcannot be synthesised in amounts adequatefor good health and thus must be obtainedfrom a dietary source.Establishment: Any structure(s) or area(s) inwhich food is handled and the environment isunder the control of the same management.Extrusion: technology to make fortifiedkernels. Rice-shaped simulated kernels areproduced by passing rice flour dough,containing a fortificant premix, through anextruder. The extruded kernels, which aremade to resemble rice grains, are thenblended into non-fortified rice in a ratiobetween 0.5 and 2%, similar to the coatingtechnology. Extrusion allows for the use ofbroken rice kernels as an input, and may becarried out under hot, warm, or coldtemperatures, which influences theappearance of the final fortified kernel.Fill-weight: The amount of food placed into acontainer or package and written on thelabel (also net weight).Flow diagram: A systematic representation ofthe sequence of steps or operations used inthe production or manufacture of a particularfood item.Food additive: Any substance not normallyconsumed as a food by itself and notnormally used as a typical ingredient of thefood, whether or not it has nutritive value, theintentional addition of which to food for atechnological (including organoleptic)purpose in the manufacture, processing,preparation, treatment, packing, packaging,transport, or holding of such food results, ormay be reasonably expected to result(directly or indirectly), in it or its by-productsbecoming a component of or otherwiseaffecting the characteristics of such foods. Theterm does not include contaminants orsubstances added to food for maintaining orimproving nutritional qualities (CodexAlimentarius).Food chain: All the stages through which foodis handled, from primary production toprocessing, manufacturing, distribution, andretail to the point of consumption.Food handler: A person who, in the course ofhis or her normal duties, comes into contactwith food not planned for his or her own use.Food handling: Any process in the growing,harvesting, preparation, processing,packaging, storage, transportation,distribution, and sale of food.Food hygiene: All conditions and actionsnecessary to ensure the safety, soundness,and wholesomeness of food at all stages, fromits production or manufacture through to itsfinal consumption.Food premises: A building, structure, stall, orother similar structure including a caravan,vehicle, stand, or place used for or inassociation with the handling of food.Food safety: The guarantee that a particularfood product will not cause injury to theconsumer when it is prepared and / or eatenaccording to its proposed use.Food spoilage: Any microbiological fooddeterioration.Food suitability: The guarantee that a food issuitable for human consumption according toits intended use.Fortificant: Selected essential micronutrient ina particular form to fortify selected food (e.g.rice, flour, salt).Fortificant premix: Blend that contains severalfortificants.
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual08GLOSSARY (continued)Fortification: Practice of deliberatelyincreasing the content of essentialmicronutrient(s), i.e. vitamins and minerals, in afood, so as to improve the nutritional quality ofthe food supply and provide a public healthbenefit with minimal risk to health. Theessential micronutrients are added to makethe food more nutritious post-harvesting.Fortification is synonymous with enrichment,and is irrespective of whether the nutrientswere originally in the food before processingor not.Fortified kernels: Fortified rice-shaped kernelscontaining the fortificant premix (extrusion) orwhole rice kernels coated with a fortificantpremix (coating). Fortified kernels are blendedwith non-fortified rice in a ratio between 0.5and 2% to produce fortified rice.Fortified rice: Rice fortified with fortificantpremix by dusting or non-fortified ricecombined with the fortified kernels in a0.5 – 2% ratio. Typically fortified kernels areblended with non-fortified rice in a 1:100 (1%)ratio.Good manufacturing practice (GMP): Thecombination of manufacturing and qualitymeasures aimed at ensuring that a product isalways manufactured to its specification.General manager (GM): Person responsiblefor the entire manufacturing process offortified kernels and fortified rice in the plantfrom selection and receipt of raw material tothe final dispatch of the packaged grains.Hazard analysis and critical control point(HACCP): A system which identifies, evaluates,and controls hazards which are significant forfood safety.HACCP plan: A written document acceptedby the regulatory authority that delineates theformal procedures for following the HACCPsystem that identifies, evaluates, and controlshazards which are significant to food safety. Itis based upon the Codex Alimentariusprinciples of HACCP and includes a generichazard analysis for the process that results in alist of recognised hazards, which are thentranslated into a series of critical points andprerequisite programmers to support thewholesomeness of the safety system.HACCP study: The process of applying thestages used to design the HACCP system.Hazard: A biological, chemical, or physicalagent in the food chain with the potential tocause an adverse health effect for animals orconsumers.Hazard analysis: The process of collecting andevaluating information on hazards andconditions leading to their presence in allsteps in the establishment or productionoperation, in accordance with theappropriate HACCP principles, to decidewhich are significant for food safety andtherefore should be addressed in the HACCPplan and to elaborate the specific CCP andcritical limit for each hazard as defined byCodex Alimentarius.Hazard characterisation: The qualitativeassessment of the nature of any adverse resultassociated with any biological, chemical, orphysical agents, or a combination of thesethat might be present in food.High-risk foods: Foods that are capable oftransmitting food-poisoning micro-organismsto consumers.Incoming material: A general term used todenote raw materials (starting materials,reagents, and solvents), process aids,intermediates, and packaging and labellingmaterials.Intermediate: Any product that has not yetbeen labelled as a final product, intended tobe first placed on the market as a foodadditive.
04 Introduction12 1: Overview of the manufacturing process for fortified rice26 4: Dosing equipment selection39 Annexes06 Glossary16 2: The sourcing of fortified kernels29 5: Blending equipment selection55 About PATH and GAIN11 Acronyms20 3: Designing the integration of blender and feeder36 6: Quality assurance of fortified kernels and fortified rice55 AcknowledgementsRice Fortification Toolkit Technical Manual09GLOSSARY (continued)Internal traceability: Traceability from inputs tooutputs within an individual food productionor processing site.Lot: A specific quantity of material producedin a process or series of processes so that it isexpected to be homogeneous withinspecified limits. In the case of continuousproduction, a lot may correspond to adefined fortified rice action of the production.A lot size may be defined either by a fixedquantity or the amount produced in a fixedtime interval.Lot number: A combination of numbers, lettersand/or symbols which identifies a lot and fromwhich the production and distribution historycan be determined.Manufacturing process: All operations ofreceipt of materials, production, packaging,repackaging, labelling, re-labelling, QC,release, storage, and distribution of foodadditives and premixes and the relatedcontrols.Micro-organisms: Tiny forms of life, includingmolds, bacteria, and yeasts, which are invisibleuntil they are present in large numbers.Milled rice: polished rice is the regular-milledwhite rice. Hull, bran layer and germ havebeen removed, and so have most of thevitamins.Minimum weight: All packages have a fillweight equal to system or greater than thatshown on the label.Monitor: The act of conducting a plannedsequence of observations or measurementsof control parameters to assess whether aCCP is under control.Net weight: The amount of food filled into acontainer.Non-conformity: Non-fulfilment of a particularrequirement.Non-fortified rice: Milled rice withoutfortificationOperator: Any unit of producing ormanufacturing food premixes prepared fromadditives and any person, other than themanufacturer or the person producing for theexclusive requirements of his holding, whoholds additives or premixes prepared fromadditives.Packaging material: Any containers such ascans, bottles, cartons, boxes, cases and sacks,or wrapping and covering material, such asfoil, film, metal, paper, wax-paper, plastics, andcloth.Pest: Any animal competent ofcontaminating food directly or indirectly.Potable water: Drinkable water that will notcause illness.Premixes: Mixtures of food additives ormixtures of one or more food additives withfood materials or water used as carriers, notintended for direct consumption by humans.Prerequisite program: Prerequisiteprogrammers such as GAP, GMP, and goodhygiene practices (GHP) must be workingeffectively within a commodity system beforeHACCP is applied. If these prerequisiteprogrammers are not functioning effectively,then the introduction of HACCP will becomplicated, resulting in a cumbersome, overdocumented system.Pulverising: The process of reducing the size ofmaterial into fine particles using a mechanicaldevice.Quality assurance (QA): Refers to theimplementation of planned and systematicactivities necessary to ensure that products orservices meet quality standards. Theperformance of quality assurance can beexpressed numerically as the results of qualitycontrol exercises. For the purposes of thismanual, QA refers to a management systemwhich controls each stage of food productionfrom raw material harvest to finalconsumption.Quality characteristics of a food: A set ofdescriptions that identifies the specific qualityfeatures.
The Rice fortification process detailed in this toolkit is a three step process: 1.Sourcing of fortified Rice kernels from a manufacturer 2.Dosing and blending Fortified Rice kernels with milled rice at a specific ratio (example, 1:200 or 1:100) 3.Bulk Storage and Packing The manufacturing facility needed to fortify rice is essentially a rice mill
Rice Fortification Technologies and Characteristics of the Fortified Rice . The teams observed four types of rice fortification technology: 1. Hot extrusion. passes dough made of rice flour, a fortificant mix, and water through a single or twin screw extruder and cuts it into grain-like structures that resemble rice
Rice fortification is the enrichment of rice with essential vitamins and minerals post-harvesting to increase its nutritional value. With more than three billion people relying on rice as a staple food, rice fortification offers a unique opportunity to substantially improve nutrition and, as such, the health and economic status
Non-parboiled milled rice (polished or white rice) 0.20 mg/kg (200 ppb) Parboiled rice and husked rice (brown rice) 250 ppb Rice waffles, rice wafers, rice crackers and rice cakes 300 ppb Rice destined for the production of food for infants and young children 100 ppb
Covering the full vitamin and mineral fortification of wheat and maize (corn) flours, this manual is intended to serve as a complementing document to the recent Food Fortification Guidelines by WHO and the Manual for Wheat Flour Fortification with Iron by USAID – MOST. More details on the scope of this manual are given at the end of this chapter.
why fortify? 03-06 Foreword 01-02 Key factors for impact through fortification 14-23 Food fortification with vitamins and minerals: the way forward 24-28 The power of fortification 07-13. Fortifying our Future A SnapShot Report on Food Fortification GAIN 01 01Foreword
rice cooker. Plug the rice cooker into an Pr Pre Close the lid securely. available outlet. ess the Power button to turn on the rice cooker. ss the WHITE RICE or BROWN RICE button, depending upon the type of rice being cooked. The POWER button turns the rice cooker on and off. The DELAY remove cap-LC button allows for rice to be
Rice straw waste has been known as one of the biggest problems in agricultural countries [1]. Since the rice straw is a byproduct of rice, the existence of rice straw relates to the production of rice. Rice straw is part of the rice plant (See Fig. 1). Rice straw is obtained after the grain and the chaff have been removed. Rice straw is the
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