In this serial class, we will explore the history, technology, and administrative system behind flour fortification in China. We will also look at the different fortification substances commonly used in various countries, wheat flour fortification and processing technology, and quality safety assurance systems. The history of flour fortification technology in China dates back to the early 1950s, when the government launched a nationwide campaign to eradicate malnutrition. Since then, flour fortification has become an integral part of China's food policy, and the country has developed a comprehensive fortification system based on both standards and administration. Understanding flour fortification is crucial in addressing malnutrition and promoting public health. It involves adding nutrients such as iron, folic acid, and vitamins to flour during the milling process, which helps to compensate for any nutrients lost during processing and improve the nutritional quality of the flour. Fortification substances used in different countries may vary depending on the country's dietary needs and food policy. In China, the fortification substances used include iron, zinc, folic acid, and vitamins B1, B2, and B12. Wheat flour fortification and processing technology is an essential aspect of flour fortification. The technology used in the milling process affects the nutrient content and bioavailability of the fortified nutrients. We will explore the different processing technologies used in China, such as roller milling and stone milling, and their impact on nutrient retention and bioavailability. Quality safety assurance systems are also critical in ensuring that fortified flour meets the required standards and is safe for consumption. We will examine the quality control measures used in China, such as product testing, quality monitoring, and certification. In conclusion, this class will provide you with a comprehensive understanding of China's experience in fortified flour. You will learn about the history, technology, and administrative system behind flour fortification, the different fortification substances used in different countries, wheat flour fortification and processing technology, and quality safety assurance systems.

This course is from SSTC Pilot Project in Kenya (Phase II) - Improving the Transformation Segment of the Food System in Kenya’s Arid and Semi-Arid Lands through Market-Based, Cost-Efficient and Scalable Solutions for Smallholders.