Research Article Received: 10 October 2013 Revised: 19 April 2014 Accepted article published: 9 May 2014 Published online in Wiley Online Library: (wileyonlinelibrary.com) DOI 10.1002/jsfa.6736 Development of a point-of-use fortification technology for delivery of micronutrients in Honduras Juan E Andrade, a* Eliana Rosales, a Julio R Lopez, a E Paola Carrillo, b Nicki J Engeseth a and William G Helferich a* Abstract BACKGROUND: Micronutrient deficiencies continue to afflict children rural populations around the world. A micronutrient delivery vehicle (MDV) was developed as a point-of-use technology for fortification of meals for school-age children beneficiaries of the Healthy Schools Program (HSP) in Honduras. RESULTS: MDV combines micronutrient powder through a traditional dough-making process, using staple flours (wheat and nixtamalized corn), oil and water as ingredients. After mixing the ingredients and kneading, dough is extruded through a specially designed hand press into noodles. After drying (overnight, 23 ∘ C), noodles are broken into small pieces, mixed (1:100 w/w) with rice and cooked as customary. Dispersion studies with NaFeEDTA showed adequate distribution (<10% RSD) and recovery (>90%) in white rice. Color changes in MDV due to addition of vitamin A and iron (NaFeEDTA) carried forward into cooked rice. In Honduras, children from two rural schools (N = 47, 6–12 years) were not able to differentiate (triangle test) between control and unfortified MDV mixed (1:100 w/w) with white rice. Children from four schools (N = 83, 7 –12 years) accepted control and iron fortified rice (3 mg Fe per serving) based on color and flavor similarly. CONCLUSION: This is a feasible point-of-use fortification technology for improvement of meals provided by the HSP in Honduras. © 2014 Society of Chemical Industry Keywords: point-of-use fortification; iron; micronutrients; school meals; rural households INTRODUCTION Micronutrient deficiency is one of the most common and pre- ventable nutritional problems in the world. The World Health Organization (WHO) has identified iron, iodine and vitamin A (VA) as critical micronutrients, whose deficiencies are estimated to affect as many as 2 billion people worldwide, especially women and children living in rural areas in developing countries. 1,2 Hon- duras is a low-income country with a population of 7.5 million, 50% of whom live in rural areas. 3,4 Approximately, 45% of the total pop- ulation and 60% of the rural population live in extreme poverty. 5 Poverty is the main cause of food insecurity, which reduces access to a balanced and varied diet, high in critical micronutrients. Ane- mia, mostly due to iron deficiency, is high in Honduras, affecting 29% of children <5 years and 15% of women 15–49 years. 6 Iron deficiency anemia in young children impairs physical growth, cog- nitive development and the immune system. It also affects perfor- mance in school-age children, which when carried into adulthood, leads to generalized fatigue and reduced work capacity. 7,8 Sev- eral strategies have been implemented to prevent and control micronutrient deficiencies; however, the problem still persists. 9 Mass fortification has been the most efficient, cost-effective strategy to reduce micronutrient deficiency in industrialized coun- tries. Nonetheless, staple food fortification programs have not always yielded the expected results in developing countries. In rural areas impacts have been staggered for reasons such as high implementation costs, distribution constraints, poor cultural acceptance, low coverage, non-compliance with intake of sup- plements and lack of economic access to processed foods. 10 – 13 In Honduras, government fortification efforts have been directed at providing vitamin and mineral supplementation through clin- ics and fortification through staple foods, e.g. sugar (VA), salt (iodine) and wheat and maize flour (iron). 14 In addition, the Hon- duran government has made significant efforts to promote chil- dren’s nutrition through improvement of meals within the Healthy Schools Program (HSP). The HSP coordinates the distribution of Government-procured foods from the World Food Program and other donors, providing one complete meal per school day to over 1.2 million children, mostly living in rural areas. This meal consists of rice, beans, corn, vegetable oil and corn soy blend; pro- viding a total of 570 kcal per child per day. 15 In order to main- tain and improve impact, the HSP is constantly searching for more nutritious and economical alternatives to its current offering. For instance, corn soy blend is one of the first fortified blends used ∗ Correspondence to: William G Helferich and Juan E Andrade, Dept. of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin, Urbana, IL 61801, USA. E-mails: helferic@illinois.edu, and jandrade@illinois.edu a Department of Food Science and Human Nutrition, University of Illinois at Urbana – Champaign, USA b Food Agroindustry Department, Zamorano University, Honduras J Sci Food Agric (2014) www.soci.org © 2014 Society of Chemical Industry