Many Kenyans rely on common household staples such as ugali, chapati, and porridge. These foods provide energy and remain an important part of daily meals, but nutrition experts caution that having enough food does not always guarantee adequate nutrition.
While these meals can meet calorie needs, they may lack essential vitamins and minerals needed for healthy growth, immunity, and overall well-being. This gap in nutrition has contributed to a quieter challenge known as “hidden hunger,” which continues to affect communities across the country.
Food fortification is considered a key solution in tackling this problem by fortifying regular diets with relevant nutrients, of course, without making drastic enough changes to people’s eating patterns.
The Cereal Millers Association (CMA) recently launched a campaign themed “ChaguaSafeChaguaSmart” a movement to inspire Kenyan families to make smart and informed decisions by purchasing safe, healthy and fortified food. Fortification means incorporating trace levels of vital micronutrients into staple foods through the food processing system.
In Kenya, fortified maize flour and wheat flour contain vital nutrients like folic acid, vitamin A, vitamins B, zinc and iron, which play an important role in supporting child development, maternal health, and boosting the body’s daily functioning.
According to the Kenya Demographic and Health Survey 2022 (KDHS), malnutrition challenges remain a concern as 18 % of children under five years are affected by stunting growth, 5% are experiencing wasting, and 10% are underweight.
Vulnerable groups also remain affected by micronutrient deficiencies. For example, 26.3% of pre-school children and roughly 42% of women are anaemic, this is according to the Kenya National Micronutrient Survey, and zinc deficiency is widespread. Maize flour has been identified as an attractive food vehicle as it is widely consumed among Kenyan households.
The Kenya National Micronutrient Survey indicated that maize flour is consumed by at least two-thirds of Kenyans, at least half of adults and children, and at least half of residents in the poorest quintile and 87% of women sampled.
Commenting about food safety, CMA Chief Executive Officer Paloma Fernandes said food producers are now putting money into processes that will guarantee that the products we buy are safe and provide the nutrition consumers need.
“We’re testing for aflatoxins, we’re checking that our food is well fortified; we’re checking that our food is clean and safe, ” Fernandes said. She also called for increased government assistance to help millers upgrade their facilities.
The industry is also noting that large companies whose product they have to meet the requirements for food safety and fortification may have trouble competing against companies that do not insist upon those requirements.
“Those doing it right, those are the ones people need to be celebrating because they have gone above and beyond to bring you safe food, and it is nutritious, ” she said.
Food fortification not only enhances health, but it also has spillover effects on society. Adequate nutrition helps children to have better learning capabilities, thereby increasing the work productivity of the adults. Also, a good supply of nutrients helps in reducing the occurrence of health problems that are connected to micronutrient deficiencies.
Nutritionists also pointed out that although fortification is effective, it should be supported with other nutrition strategies such as consumption of a diverse diet, supplementation targeted to specific cases, and provision of affordable healthy food.
