Food Fortification Strategy to Control Micronutrient Deficiencies in Tanzania.

Objectives: Micronutrient deficiencies are widespread in Tanzania affecting people of all ages and socio-economic groups. The primary cause being insufficient intake of bioavailable minerals and vitamins from foods. Food fortification of some staple foods was made mandatory by the Government recently as the strategy to control micronutrient deficient. Methods: National Food Fortification Alliance was created to coordinate the programme. The operational approach was based on production, distribution, quality control and social marketing of fortified foods. Ssurvey was conducted to find the suitable vehicles and knowledge, attitude and practices on fortification aspects using structured questionnaire. The whole program was strengthened through capacity building for the stakeholders in the chain. Results: The national nutrition strategy identifies food fortification an important strategies to reduce the prevalence of micronutrient deficiencies. Wheat flour, maize flour and edible oil were identified as suitable food vehicles. The baseline status of micronutrients in targeted groups is known. These data will allow a long-term assessment of the effect of the program. Standards, regulations and guidelines on food fortification are available. The program was launched officially on 15th May 2013 by His Excellency President of the United Republic of Tanzania. Currently, industries are producing fortified edible oils and wheat flour. Social marketing campaigns, capacity building to implementers and sensitization sessions are going on. Conclusions: The program helped in setting important health indicators of the selected vulnerable groups and develop a good strategy to progressively eradicate micronutrient deficiencies. Challenges includes inspection, monitoring and evaluation systems of the production and distribution lines for sustainability.

Quality Control of Salt Iodation and Handling Practices among Large and Medium Salt Manufacturers, Packers and Distributors in Tanzania.

Objectives: The salt industry is the most critical partner to enhancing progress in eliminating iodine deficiency through its role in production of adequately iodated salt. In Tanzania data shows that about 90% of Tanzanian households used salt with some level of iodine, however only 47% of the salt samples were found to be adequately iodated and median UIC was within WHO recommended level in women of reproductive age. This study aims at assessing the salt iodations, quality control and handling practices among large and medium salt manufacturers, packers and distributors. Methods: A cross-sectional survey with purposive sampling approach was conducted to salt manufacturing facilities located in various regions. Structured questionnaires for salt factory/salt packers, wholesale shops and distributors were used to collect information. A total of 266 salt samples were collected handled careful, transported and analyzed for iodine content. Results: In general, salt handling and storage practises were low. Laboratory results shows that the median salt iodine content was 20 ppm. The distribution indicated that 33% of samples have inadequate iodine content (<10 ppm) and 35% contain adequate content for optimal intake defined as ≥ 15 ppm iodine. Only 3% of salt samples had excess iodine >75ppm. Salt samples with inadequate. iodine content were found more at distributors (63%) followed by, manufacturers (33%), and packers (4%). Conclusions: There is a need of conducting refresher training to salt manufactures, salt packers, and distributors on iodation procedures, handling and storage practices of iodated salt. Coordination and social marketing activities need to be strengthened.