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Kenya unveils a new 6-year food fortification program with Jomo Kenyatta University and local partners
On 27 April 2017, the Government of Kenya unveiled a new 6-year partnership between the Ministry of Health and Jomo Kenyatta University of Agriculture and Technology (JKUAT) as well as private sector partners to strengthen and address gaps in food fortification. The project, funded by the European Union, focuses on improving the capacity of manufacturers to fortify maize flour and other staples consumed by poor households where the levels of malnutrition are higher.
May 16, 2017 - Last update: February 10, 2023
On 27 April 2017, the Government of Kenya unveiled a new 6-year partnership between the Ministry of Health and Jomo Kenyatta University of Agriculture and Technology (JKUAT) as well as private sector partners to strengthen and address gaps in food fortification. The project, funded by the European Union, focuses on improving the capacity of manufacturers to fortify maize flour and other staples consumed by poor households where the levels of malnutrition are higher.
Cabinet Secretary for Health Cleopa Mailu said the Kenya National Food Fortification Program seeks to combat malnutrition through adding vitamins and minerals to maize flour, edible oils and salt. Mailu said the project will complement ongoing initiatives to boost nutrition status in the country in line with World Health Organization (WHO) guidelines.
We have adopted a multi-sectoral approach to address malnutrition and stunting in the country,”
Gladys Mugambi, Head of Nutrition and Dietetics, Ministry of Health, Kenya.
Gladys Mugambi, the Head of Nutrition and Dietetics in the Ministry of Health said that Kenya has promoted food fortification and exclusive breast feeding to address malnutrition and stunting and that the implementation of low cost fortification programs has been ongoing to ensure poor households have access to micronutrient rich foods.
Learn more: Xinhua Net, MediaMax
