Ultra Rice Technology: Acceptable Micronutrient Losses and Limited Microbial Growth Enable Shelf Life Extension.

Objectives: The objective of this research was to determine if Ultra Rice (UR) fortified grains are shelf stable and suitable for consumption after 24 months (m) of storage and to document micronutrient losses to determine overages that must be included in the initial formulation. A longer shelf life will prevent the unnecessary disposal of fortified grains at 12m, enable fortified rice grains to be blended prior to transport, and increase the likelihood that it will reach vulnerable populations. Methods: UR premix kernels were sampled from a World Vision warehouse in Burundi every 6m over 24 m. The growth of microorganisms was tested in a certified laboratory and compared with the World Food Programme's (WFP) food safety standards for fortified rice: 10,000 /gram for Aerobic colony count, 50 /gram for Bacillus cereus, 0/gram for E. coli, 10 /gram for Coliforms, 100 /gram for Yeasts and moulds, and negative results for Salmonella. Micronutrient losses were calculated between 0 and 24 m, accounting for moisture. Results: Microorganism growth remained at or below the WFP acceptable limits after 24 m of storage. The micronutrient data indicated losses of 0.5% folic acid, 15.0% thiamine, 18.5% iron, and 18.1% zinc after 24 m of storage. Conclusions: The lack of bacterial growth within UR fortified rice suggests it can be safely consumed for at least 24 m following production and the shelf life can be extended to 24 m under similar storage conditions. Micronutrient losses were small and these amounts will be used to calculate overages with greater precision when formulating future micronutrient premix. *Funded by USDA/NIFA.

Treatment of Anemia with Iron-fortified Rice in a School Lunch Program in Burundi.

Objectives: This cluster-randomized trial tested the efficacy of fortified rice for the treatment of anemia in Burundi. Ultra Rice® (UR) premix kernels were manufactured to contain 100% of the recommended nutrient intakes (RNI) for iron, zinc, thiamin, and folic acid for children 7-9 years. The operational feasibility of providing a stable fortified rice product was also assessed in the Burundian context. Methods: Twelve schools were randomly assigned to receive either UR fortified rice or traditional rice for seven months through a school feeding program. Hemoglobin status was evaluated at baseline and follow-up. Data were collected on the organoleptic acceptability of fortified rice, micronutrient stability with the UR technology, and the blend homogeneity of the rice. Results: Anemia was highly prevalent in schools in Muyinga Province. The fortified rice product was considered acceptable to the local community, maintained stable micronutrient levels, and blended homogeneity. Over the course of the study, anemia status and hemoglobin levels improved in both the control and intervention groups. The intervention did not lead to a significantly greater change in hemoglobin level among those children eating fortified rice (β=0.085 g/dl, 95% CI: -0.21-0.38). Conclusions: High prevalence of fever among the children and the high zinc content of the UR formulation are likely responsible for the non-significant improvement in hemoglobin. Anemia interventions in Burundi should implement multiple strategies to eliminate both iron deficiency and infectious causes of anemia. The zinc content of a multiple micronutrient grain should be studied more carefully to maximize iron uptake. *Funded by USDA/NIFA.