Two rapid qualitative procedures to detect iron-fortified rice kernels have been validated and documented for use in non-laboratory settings. For example, customs inspectors can use either of these procedures to test rice imports without holding cargo while waiting for lab results. Regulatory monitoring personnel can also use these techniques

with domestically produced fortified rice.The newly documented procedures are simple tools that

can be used regardless of how the fortified rice kernels are produced. They do not require complicated equipment or precise measurements. The chemicals can be stored safely and used without the need for hazardous waste disposal systems.

Companies that produce fortified rice kernels have used a rapid, qualitative procedure for internal quality control and quality assurance for some time. However these testing techniques were often developed for the company’s specific product or were not intended for non-laboratory settings.

From these existing methods, the Food Fortification Initiative (FFI) identified two procedures that are suitable for non-laboratory settings. Both rely on chemical reactions with iron to change the color of the iron-fortified kernels. FFI successfully used one procedure in a regulatory monitoring training workshop in the Solomon Islands in August 2015 and demonstrated it during the Global Summit on Food Fortification in September 2015.

The field-use versions of both procedures take less than five minutes. Costs and safety considerations are equitable for both. One uses diluted hydrochloric acid and potassium thiocyanate and turns iron-fortified kernels red. The other uses diluted hydrochloric acid and potassium fericyanide or ferrocyanide and turns iron-fortified kernels dark blue.

In countries where flour

is also fortified, FFI recommends using the rice procedure that results in dark red kernels. This test uses the same chemicals that are used for a qualitative test for fortified wheat flour. If a country requires fortification of both wheat flour and rice, then the regulatory monitoring staff will be able to use the same chemicals.

For the research, FFI received fortified rice kernels from five producers. These kernels were blended with unfortified rice produced in the United States to create fortified rice. The two tests that were found suitable for field use were successful with fortified kernels made via hot extrusion, warm extrusion, and coating.

Fortified rice is a blend of fortified and unfortified kernels. The blend ratio is usually one fortified kernel per 100 or 200 unfortified kernels. Rice can also be fortified by dusting a vitamin and mineral powder on all of the milled rice. However, the nutrients are easily washed off, and dusting is not recommended in countries where people usually wash rice before cooking.

Another consideration in this research was cost. The procedures do not require special equipment, so the main cost is purchasing the required chemicals. The supply of hydrochloric acid and potassium thiocyanate for this project cost US$ 433 and amounted to US$ 0.02 per test.

FFI also evaluated the procedures for safety and simplicity. Researchers scored each potential procedure for the safety of the required chemicals, ease of obtaining the chemicals, and the amount of expertise required to conduct the procedures. Hydrochloric acid, usually a dangerous chemical, is used in both

Field-Suitable rapid test documented for rice fortificationby Sarah Zimmermann, Food Fortification Initiative

The two newly documented rapid procedures for rice fortification depend on a chemical reaction with iron in fortified kernels. One procedure makes the fortified kernels dark red; the other makes the fortified kernels dark blue.

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the red and blue assays, but only in a very diluted form.Those rapid tests do not provide an analysis of the amount of

iron or identify the type of iron in the fortified kernel. They also do not indicate whether other nutrients are in the fortified kernels. In a strong regulatory monitoring system, fortified rice samples are periodically sent to external laboratories for comprehensive analysis to ensure that the product complies with the country’s fortification standard.

Yet rapid tests are an important part of a country’s grain fortification monitoring system. When used consistently, they will provide an early indicator of problems that may need to be corrected. This helps ensure that rice fortification has the expected health impact. Grains are most commonly fortified with iron to prevent debilitating anemia from iron deficiency. They are also regularly fortified with folic acid to prevent severe neural tube birth defects such as spina bifida.

Rice fortification is considered economically feasible in countries where people consume at least 100 grams of rice per person per day. It is most easily implemented in modern mills with a production capacity of at least five metric tons an hour. If commercial distribution systems for rice in a country are too small-scale, rice can also be fortified in other large distribution channels, such as government programs.

One reason that fortification is successful is that it does not require consumers to change their behavior. The foods they already enjoy eating are simply more nutritious.

On the other hand, successful fortification programs require behavior changes by the monitoring staff responsible for ensuring food processors follow national regulations. They need to apply quality control measures routinely, analyze results, and correct problems. This field-suitable rapid procedure for rice fortification

is a new tool to help them be successful.To stay informed about developments, join the rice fortification

resource-sharing platform by sending an e-mail to Becky Tsang, FFI Technical Officer for Asia, at becky.tsang@ffinetwork.org.

Funding was provided by the Australia Department of Foreign Affairs and Trade (DFAT) in Solomon Islands as part of its support for wheat flour and rice fortification there.

Acknowledgements: Research Products and Wright Enrichment provided the chemicals and laboratory space for conducting the research. Jeff Gwirtz from JAG Services consulted with FFI on this work.

Becky Tsang, center, Food Fortification Initiative Technical Officer for Asia, demonstrated one of the newly documented rapid tests for fortified rice kernels at a Global Summit on Food Fortification in Tanzania in September 2015.

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