Adding nutrients to rice production and processing for public health to implement govt policy of Bangladesh,

1. Former Associate Scientist,
International Rice Research
Institute and Deputy Director,
Agriculture Extension,
Bangladesh
Food Policy to add nutrient to Rice
for public health in Bangladesh
House # 25, Shamakdom Avenue, Sector 12, Uttara, Dhaka 1230, Bangladesh,
Email: nazim.mondal@gmail.com. Mob: 8801715309568
Md. Nazim Uddin Mondal

2. National Food Policy 2006, Ministry of Food and
Disaster Management Government of Bangladesh
 Article-15(a) of the constitution of Bangladesh, it shall be a
fundamental responsibility of the State to secure its citizens
to the provision of basic necessities of food
 Bangladesh is firmly committed to achieve food security for
all, defined at the 1996 World Food Summit as: access by
all people at all times to the food needed for an active and
healthy life.
 MDG -2015 : Goal-1, Eradication of Extreme Poverty and
Hunger includes crop diversification nutritious crop program
 Goal- 2, reduction of child mortality combating under
nutrition.

3. Goal and Objectives of the
National Food Policy
 Objective-1: to ensure adequate and
stable supply of safe and nutritious food;
 Objective-2: to enhance purchasing power
of the people for increased food
accessibility
 Objective-3: to ensure adequate nutrition
for all (especially women and children).

4. Objective – 3: Adequate nutrition for all
individuals, specially for women and
children
Strategy 3.1: Long-term national plan for ensuring
balanced food in building a healthy nation
3.1.1 Setting long-term targets for physical growth
in building a healthy nation
3.1.2 Setting a standard food intake in accordance
with physical, mental and cognitive needs
3.1.3 Taking steps to ensure balanced food to meet
nutritional requirements

5. Objective – 3: ( Cont) Adequate nutrition
for all individuals, specially for women
and children
3.1.4 Taking steps to ensure balanced nutrition at minimal
cost
Strategy - 3.2: Supply of sufficient nutritious food for
vulnerable group feeding program.
Strategy - 3.3 Balanced diet containing adequate
micronutrients essentials for human health.
3.3.1 Nutrition éducation programmes to educate the people
about health and nutrition for beter living.
3.3.2 Dietary diversification
3.3.3 Effective food supplementation and
fortification

6. Nutritional problems in Bangladesh
are severe:
Cause of Childhood death: Malnutrition or under nutrition is
estimated to be an ‘underlying cause’ of about 60% of childhood
deaths in Bangladesh (Faruque et al., 2008).
Growth: According to the Bangladesh Demographic Health Survey
(BDHS) in 2007, 43% of under-five children in Bangladesh were
stunted and 41% were underweight
Body Weight: Nearly one-third of women undernourished with body
mass index of <18.5 kg/m2 (Journal of Health Population and
Nutrition, 2012)
Cause :The cause of malnutrition is insufficient micronutrients,
vitamin A, iron, iodine, and zinc deficiencies.
Worse affected: Malnutrition primarily affects poor children and
women, especially in rural areas.

7. Importance of Rice in dietary and socio-
economic system of Bangladesh
♦ Rice is the staple food of about 156 ( March 2013)
million people of Bangladesh.
♦ It provides about two-third of total calorie supply
and about one-half of the total protein intake of an
average person in the country.
♦ About 75% of the total cropped area and over 80%
of the total irrigated area is planted to rice.
♦ The country is producing about 34.2 million tons
of rice against the consumption demand ( food, feed,
seeds use together) of 35 million tons. (Global Agriculture
Information Network, Report no BG 2001, 2012)

8. The Ways and means to improving
nutritional status of Rice in Bangladesh
 Bio-fortification of rice varieties by adding essential
nutrient through genetic engineering or conventional
breeding technologies.
 Artificial fortification of rice grain with essential nutrient for
public health through processing or milling.
 Development of milling of rice to preserve nutritive value
and production of byproducts to add nutrition.
 Utilizing the rice byproduct to add value to produce bran oil
or fortified bran oil for human consumption.
 Use of rice straw as better nutritional purpose for
production of nutritious mushroom.

9. Incorporation of nutrient in rice production
with bio-fortified varieties
Zinc Bio-fortified rice Varieties :
Bangladesh Rice Research Institute
released Brridhan-62, a zinc-enriched
paddy contains around 19 to 20 parts per
million (ppm) of zinc against 14 to 16 ppm
in other high-yielding rice varieties.
Average yield of Brridhan-62, meant for
rain-fed Aman season, is 4.2 ton/ha. The
newly released paddy variety has started gaining
popularity among both farmers and consumers
level. (BSS , Nov 11, 2014 ), another ready-
for-release rice breed Brridhan-64 contains
zinc as high as 25 ppm with yield potential
of 6 ton/ha. Scientist already identified Zinc
rich rice for conventional breeding of high Zn
rice variety.
Brridhan-62
Brridhan-63

10. Golden Rice: This rice has been
engineered to contain the genes
necessary to make up the biochemical
pathway for pro-vitamin A production
to face the Vitamin A Deficiency
VAD. Breeding and field trailing work
is being carried out by the International
Rice Research Institute (IRRI) in the
Philippines which could lead to initial
releases to farmers in 2014. In
Bangladesh, one in every five of pre-
school aged children are estimated to
have VAD.
Golden Rice Panicles
Golden rice grain

11. High-Iron Rice: Zurich researchers
have developed a variety of rice containing
up to six times more iron than normal white
rice grains by adding in two extra genes.
The team at the Federal Institute of
Technology in Zurich hope that their rice
will help combat iron deficiency – a major
global health problem – in developing
countries. According to the World Health
Organization, iron deficiency anaemia is
one of the most important contributing
factors to the global burden of disease. Pregnant women and children are
particularly vulnerable. The team at the Federal Institute of Technology in
Zurich hope that their rice will help combat iron deficiency – a major global
health problem – in developing countries. ( Isobel Leybold-Johnson in
Zurich, swissinfo.ch) Another variety developed by the University of
Melbourne and IRRI that contains 14 ppm iron projected for release about
2022 in Bangladesh
High-Iron Rice

12. What vitamins and minerals are in cereal grains naturally?
Wheat, maize, and rice are natural sources of the following minerals:
calcium, phosphorus, zinc, iron, and copper.
They are also natural sources of the following B vitamins: folate (B9),
thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), and biotin
(B7). Source: Bauernfeind and DeRitter, Nutrient Additions to Food
Why are vitamins and minerals added to cereal grains
during fortification?
Nutrients in cereal grains are mainly in the outer layers, and these are
discarded as the grain is milled. Fortifying returns the lost nutrients,
but simply restoring the nutrients may not be enough to make a health
impact in populations where deficiencies have been identified.
Appropriately fortifying grains with additional amounts of vitamins
and minerals can improve public health.
Artificial rice fortification with
essential nutrient

13. What nutrients are added to rice in
fortification?
This is different in every country. Global guidelines are
available for wheat fortification, but each country is
encouraged to consider its unique nutritional needs to
establish fortification standards. Another consideration in
setting standards is whether other staple foods are fortified.
For example, if Bangladesh fortifies cooking oil with vitamin
A, it might not include vitamin A in fortified rice. Rice is
commonly fortified with iron and most of the B vitamins.
Riboflavin (vitamin B2) is usually not added to rice because
its orange color changes the appearance of rice. In
Bangladesh for rice fortification with Iron and Zinc are most
essential to overcome public health problems.

14. Types of Rice Fortification Technology:
1.Hot extrusion passes dough made of rice flour, a fortificant mix, and water
through a single or twin screw extruder and cuts it into grain-like structures that
resemble rice kernels. This process involves relatively high temperatures (70-
110oC) obtained by preconditioning and/or heat transfer through steam heated
barrel jackets. It results in fully or partially pre-cooked simulated rice kernels
that have similar appearance as regular rice kernels.
2.Cold extrusion, a process similar to one used for manufacturing pastas, also
produces rice-shaped simulated kernels by passing a dough made of rice four, a
fortificant mix, and water through a simple pasta press. This technology needs
primarily a low temperature (below 70oC), forming process resulting in grains
that are uncooked, opaque, and easier to differentiate from regular rice kernels.
3.Coating combines the fortificant mix with ingredients such as waxes and
gums. The mixture is sprayed to the rice on the surface of grain kernels in
several layers to form the rice-premix and then is blended with polished rice.
4.Dusting, observed only in the U.S., involves dusting the polished rice grains
with the powder form of the micronutrient premix. The fortificants stick to the
grain surface because of electrostatic forces applies the micronutrient-premix
directly to rice.

15. Function: The raw material is extruded
into rice shape by the twin-screw
extruder, and dried in a rotary dryer to
needed moisture content. The extruding
technique makes it possible to
strengthen and solidify the
micronutrient in the rice.
This artificial rice can be mixed with
natural rice prior to cooking as usual.
When cooking is finished, its grains are
not broken and there is no difference
between the artificial rice and the
natural one in viscosity, elasticity and
taste.
Machine for artificial rice fortification
Rice fortification machine
Fortified grain

16. Extraction of nutrient material during milling

17. Rice bran oil is extracted from the
germ and inner husk of rice. It has a
mild taste and is popular in Asian
cuisine because of its suitability for
high-temperature cooking methods
such as deep-frying and stir-frying.
A study from the University of
Rochester in New York showed that
isolated vitamin fractions in rice bran
oil may be useful for cholesterol
control. It possible for artificial
fortification with essential nutrients.
Rice Bran Oil Plant
Rice Bran Oil Plant
Production Rice Bran Oil for Human Consumption

18. Rice straw has long been used for
production of mushrooms for value
addition because it is easy to get in
most regions and rich in lignin and
cellulose and bio-efficient. To
make a substrate ( production bed),
straw is cut into one-two inch-long
pieces , soaked in water for 1-2
hours, then rinsed 2 or 3 times in
clean water and left for 3 or 4
hours to drain excess water off and
sterilized to grow mushrooms
using various techniques.
Nutritious mushroom production on rice straw
Oyster Mushrooms on rice straw
Oyster Mushrooms

19. Recommendations to improving nutritional
status in Bangladesh
 To achieve goal to ensure adequate nutrition for all in the food policy
the government of Bangladesh should prepare an action plan.
 Research and extension of bio-fortified rice should be strengthen for
extension of cultivation to increase production and consumption.
 The international research organizations (CGIAR,IRRI etc.) and
donors should come forward to develop bio-fortified or conventional
breed rice varieties enrich with essential nutrients.
 Artificial fortification of rice should be encouraged involving private
sector intervention to establish factories. This regards special
incentives to investors should be provided to establish factories and
other establishment.
 Foreign investor should come forward for joint venture project to
harvest the opportunity of quick growing food market in Bangladesh.
.

20. Recommendations to improving nutritional
status in Bangladesh (Cont)
 Fortified rice should be included in Public Food Distribution System to
supply food grains to various food-based safety nets.
 Organizations working on food aid programme, or feeding program
should include fortified rice in their activities.
 To establish new factories for milling of rice the issue to preserve
nutritive value and production of byproducts to add nutrition should be
considered. The traditional rice husking machine with the iron husker
should be discouraged.
 More factories should be established to utilizing the rice byproduct to
add value to produce bran oil or fortified bran oil for human
consumption.
 Facilities for extension of mushroom should be provided to use the
rice straw as better nutritional purpose for production of nutritious
mushroom.

21. Thank You