Consultation: Technical considerations for maize flour and corn meal fortification in public health
08 April 2013 - 09 April 2013
Location: New York Academy of Sciences, The Board Room, New York City, USA
The objective of this consultation was to review the industrial and regulatory technical considerations in maize flour and corn meal fortification. To accomplish this, background documents were commissioned to experts in food technology and nutrition science on several topics. The main outcomes of this consultation were to review:
- Role of public-private-civic partnerships for maize-flour and corn-meal fortification.
- Different technologies used industrially for the production of maize flour and corn meal.
- Consumption patterns of products made with maize flour and corn meal.
- Current technologies used by the maize industry to fortify maize flour and key differences in technologies used to produce fortified maize flour and corn meal.
- Stability of micronutrients in different products made with fortified maize flour and corn meal.
- Bioavailability of potential micronutrients used in the fortification of maize flour and corn meal.
- International experiences with fortified/enriched maize flour and corn meal, including norms and standards.
- Determinants of equity in access to fortified maize flour and corn meal.
- Economic analysis of maize production and fortification in developing nations
- The impact of maize flour and corn meal fortification on nutrition and health outcomes.
- Research priorities and program implications for maize flour and corn meal fortification.
In collaboration with the Sackler Institute for Nutrition Science and the World Health Organization