Rice Fortification

Rice fortification is the deliberate addition of essential vitamins and minerals to rice after harvesting, aimed at improving its nutritional quality. This process addresses hidden hunger, which is caused by micronutrient deficiencies, without changing the rice’s taste, appearance, or cooking properties.

Polished white rice, the most commonly consumed form in India, loses 75–90% of its natural vitamins (such as thiamine, niacin, vitamin B6, and vitamin E) during milling. Fortification not only restores these lost nutrients but also adds other essential nutrients that rice naturally lacks.

Key Micronutrients in Fortified Rice

1. Iron:

   • Essential for hemoglobin formation and oxygen transport in the blood.

   • Deficiency leads to iron-deficiency anemia, especially affecting women, children, and pregnant women.

2. Vitamin B12 (Cobalamin):

   • Required for DNA synthesis and maintenance of the myelin sheath around nerves.

   • Deficiency causes megaloblastic anemia and neurological issues like numbness and memory problems.

   • Naturally found in animal products, so vegetarians are particularly at risk.

3. Folic Acid (Vitamin B9):

   • Important for cell growth and prevention of neural tube defects in fetuses.

   • Deficiency also contributes to megaloblastic anemia.

   • Found naturally in green leafy vegetables.

Other nutrients sometimes added include Vitamin A, Zinc, and other B-complex vitamins.

Policy and Implementation in India

• The rice fortification initiative was announced by the Prime Minister on the 75th Independence Day to tackle malnutrition.

• The first phase began in October 2021, supplying fortified rice through:

  • Integrated Child Development Services (ICDS)

  • Pradhan Mantri Poshan Shakti Nirman (PM Poshan) scheme (formerly Mid-Day Meal Scheme)

• Regulatory Standards: The Food Safety and Standards Authority of India (FSSAI) mandates blending rice with iron, folic acid, and vitamin B12.

• Production involves blending regular rice with Fortified Rice Kernels (FRK).

Recent Developments Regarding Rice Fortification

A. Temporary Discontinuation

• The Union Government has decided to temporarily stop rice fortification under the Pradhan Mantri Garib Kalyan Anna Yojana (PMGKAY) and related schemes.

• The decision was based on a study by IIT Kharagpur that assessed the shelf life of Fortified Rice Kernels (FRK) across different agro-climatic zones.

B. Key Findings of IIT Kharagpur Study

• Nutrient Degradation: Factors like moisture, storage temperature, humidity, and packaging cause a decline in micronutrient levels over time.

• Extended Storage Cycle: Rice in the central pool is often stored for 2–3 years, increasing nutrient loss risk. Annual allocations of 37.2 million tonnes under PMGKAY and total projected availability of 67.4 million tonnes exacerbate the problem.

C. Impact on Welfare and Industry

• The government clarified that foodgrain entitlements will not be reduced, and schemes like PDS, ICDS, and PM Poshan will continue to operate.

• The decision has caused distress in the milling industry, leading to losses on raw materials such as folic acid, broken rice, and premixes. Stakeholders suggested the policy should have been aligned with the next crop season (2026–27).

Rationale for Rice Fortification

• Polished rice lacks essential vitamins lost during milling.

• Fortification ensures micronutrient intake, combating hidden hunger without altering taste or cooking properties.

• It is particularly important for women, children, and vegetarians, who are more vulnerable to iron, B12, and folic acid deficiencies.