Production capacity (more than 50 metric tons/day), often a prerequisite for mass fortification, which refers to the reach of a fortified product. The process involves the addition at central level or point of production of one or more micronutrients to foods commonly consumed by the general population, such as grains, salt and condiments, sugar, or edible oil, and is usually mandated and regulated by the government sector, in response to evidence of micronutrient deficiencies or where a population, or subpopulation, may benefit.
Osendarp, S. J., H. Martinez, G. S. Garrett, L. M. Neufeld, L. M. De-Regil, M. Vossenaar and I. Darnton-Hill (2018). "Large-scale food fortification and biofortification in low- and middle-income countries: a review of programs, trends, challenges, and evidence gaps." Food and nutrition bulletin 39(2): 315-331.