Rwanda is an excellent case study where fortification of wholegrains in school meals is used to increase the nutrient content of the meal while maintaining the benefits of wholegrains.
While food fortification is an effective and widely used approach to reduce micronutrient deficiencies, vitamins and minerals are normally added to the refined versions of staple grains. Fortification of wholegrain flours is largely unchartered territory but represents a promising way to increase the micronutrient content through fortification while maintaining the health benefits of wholegrains. WFP in Rwanda trialled a shift to a new fortified wholegrain maize meal in their school meals programme. This case study shares the Country Office team's reflections, and the surprising positive results that others can learn from as they explore increasing fortification initiatives.
