• Implementation
  • Planning
  • Fortification


Processing technology to change the properties of cereals and other foods for improving their consumption by humans, for example, fortified rice kernels by forcing rice flour dough containing a fortificant mix through small dies, producing kernels that are then blended into non-fortified rice in a ratio between 0.5-2 percent. Extrusion can use broken rice kernels as an input, reducing fortification costs.


USAID (2022). Large-Scale Food Fortification Programming Guide.