Enriching Flour, Enriching Lives: The Flour Fortification Initiative

2.13. Technical Knowledge, Skills and Expertise of Millers
Millers usually have a good educational and technical background. Their training prepares them to successfully overcome most technical challenges. Therefore, developing a system to incorporate flour fortification will be relatively easy for them when required.

Millers have the ability to analyze complex flow diagrams in order to understand and improve the quality of their production and implement any potential modification to expand and diversify production / quality
requirements. Wheat flour milling is known tobe one of the most challenging cereal processing technologies, primarily due to the presence of crease, which complicates the clean separation of bran and germ from the endo-sperm. These must be separated to obtain optimum extraction of flour of high quality. Over the years millers have learned to meet this challenge, improving flour quality
and flour extraction levels.

2.14. Familiarity with the Process of Dispensing Powder-based Flour Improvers
Most millers are familiar with the process of adding macro and/or micro ingredients to the flour. They are familiar with the powder feeders and the mechanism of dispensing the powder into the flour. Therefore it will be easier for them to introduce flour fortification. In addition, many mills add various additives in powder form to enhance the appearance of their flour and improve its functionality. For such facilities it is only a matter of adding another feeder or preparing a premix with permissible ingredients.

2.15. Suppliers to Various End Users
While micronutrients can and sometimes are added in a bakery, it is much more convenient to fortify in the flour mill since a flour mill has numerous customers that include small bakers, large bakers, noodle manufacturers, pasta manufacturers and the retail business of household flour. All of these facilities may be supplied by a few flour mills, as most flour mill capacities are much greater than the capacities of the ultimate users. Thus economies of scale are realized. Generally, flour mills are also equipped with laboratories for the detection of micronutrients in quality control.

2.16. Advantages of Flour Fortification
A flour mill benefits from flour fortification in a number of ways. These are:
• Increased value of the flour to the consumer
• Raised social profile of the milling industries of the world
• Recognition as a good corporate citizen
• Cost-effective reduction of hidden hunger in the population
• Beneficial use of foreign exchange if flour is imported.

2.17. Potential Concerns of Millers
Millers may have various concerns regarding the issue of flour fortification. This is more likely in the case of those millers who are contemplating fortification of flour for the first time. The following is a list of common concerns shared by millers in such situations:
• Cost of fortification
• Level playing field among competitors
• Quality implications
• Dependable supply of micronutrients.

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