• Assessment
  • Implementation
  • Planning
  • Diet
  • Fortification


Chemical sources of micronutrients, such as sodium iron ethylenediaminetetraacetate (NaFeEDTA) or ferrous fumarate (compounds of mineral iron), retinyl palmitate (a compound of vitamin A), and folic acid (a compound of folate) that are added to a food product during the fortification process.


WHO (2021). “Monitoring flour fortification to maximize health benefits: a manual for millers, regulators, and programme managers.”