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Fortified Rice Kernel

manufacturing Industry
(Capacity: 200kgs per hour)

Broken Rice+ Micro Nutrients: Fortified Rice Kernel

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 IMPORTANCE OF MICRO NUTRIENTS IN FOOD

Micronutrients play crucial roles in human nutrition, including the prevention

and treatment of various diseases and conditions, as well as the optimization of
physical and mental functioning. Understanding micronutrients is critical for
anyone seeking to maintain or improve his or her health.

What Are Micronutrients?

Vitamins and minerals are the two types of micronutrients. While only needed
in small amounts, they play important roles in human development and well-
being, including the regulation of metabolism, heartbeat, cellular pH, and bone
density. Lack of micronutrients can lead to stunted growth in children and
increased risk for various diseases in adulthood. Without proper consumption of
micronutrients, humans can suffer from diseases such as rickets (lack of
vitamin D), scurvy (lack of vitamin C), and osteoporosis (lack of calcium).

Types of Micronutrients

Vitamins are available in two forms: water-soluble and fat-soluble. Water-

soluble vitamins are easily lost through bodily fluids and must be replaced
each day. Water-soluble vitamins include the B-complex vitamins and vitamin
C. Vitamins B6 and B12 are two of the most well-known B-complex vitamins.
Since they are not lost as easily as their water-soluble counterparts, fat-
soluble vitamins tend to accumulate within the body and are not needed on a
daily basis. The fat-soluble vitamins are A, D, E and K.

Minerals are also available in two forms: macrominerals and microminerals.

Macrominerals are needed in larger amounts and include the following:

 Calcium
 Magnesium
 Phosphorus

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  Sodium
 Potassium

Microminerals are only needed in trace amounts and include the following:

 Iron
 Copper
 Iodine
 Zinc
 Fluoride

Micronutrients in Food

All foods contain micronutrients. Here's a list of important micronutrients and

common foods where they can be found:

 Calcium - milk, yogurt, spinach, and sardines

 Vitamin B12 - beef, fish, cheese, and eggs
 Zinc - beef, cashews, garbanzo beans, and turkey
 Potassium - bananas, spinach, potatoes, and apricots
 Vitamin C - oranges, peppers, broccoli, and bananas

Health Benefits of Micronutrients

All micronutrients are extremely important for the proper functioning of your
body.

Consuming an adequate amount of the different vitamins and minerals is key to

optimal health and may even help fight disease.

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This is because micronutrients are part of nearly every process in your body.
Moreover, certain vitamins and minerals can act as antioxidants.

Antioxidants may protect against cell damage that has been associated with
certain diseases, including cancer, Alzheimer‘s and heart disease

For example, research has linked an adequate dietary intake of vitamins A and
C with a lower risk of some types of cancer

Getting enough of some vitamins may also help prevent Alzheimer‘s disease. A
review of seven studies found that adequate dietary intake of vitamins E, C and
A is associated with a 24%, 17% and 12% reduced risk of developing
Alzheimer‘s, respectively

Certain minerals may also play a role in preventing and fighting disease.

Research has linked low blood levels of selenium to a higher risk of heart
disease. A review of observational studies found that the risk of heart disease
decreased by 24% when blood concentrations of selenium increased by 50%

Additionally, a review of 22 studies noticed that adequate calcium intake

decreases the risk of death from heart disease and all other causes .

These studies suggest that consuming enough of all micronutrients — especially

those with antioxidant properties — provides ample health benefits.

However, it‘s unclear whether consuming more than the recommended

amounts of certain micronutrients — either from foods or supplements — offers
additional benefits

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Micronutrient Deficiencies and Toxicities

Micronutrients are needed in specific amounts to perform their unique functions

in your body.

Getting too much or too little of a vitamin or mineral can lead to negative side
effects.

Deficiencies

Most healthy adults can get an adequate amount of micronutrients from a

balanced diet, but there are some common nutrient deficiencies that affect
certain populations.

These include:

 Vitamin D: Approximately 77% of Americans are deficient in vitamin D,

mostly due to lack of sun exposure .

 Vitamin B12: Vegans and vegetarians may develop vitamin B12 deficiency
from refraining from animal products. Elderly individuals are also at risk due
to decreased absorption with age.

 Vitamin A: The diets of women and children in developing countries often

lack adequate vitamin A .

 Iron: Deficiency of this mineral is common among preschool children,

menstruating women and vegans .

 Calcium: Close to 22% and 10% of men and women over 50, respectively,
don‘t get enough calcium.

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The signs, symptoms and long-term effects of these deficiencies depend on
each nutrient but can be detrimental to the proper functioning of your body and
optimal health.

Toxicities

Micronutrient toxicities are less common than deficiencies.

They are most likely to occur with large doses of the fat-soluble vitamins A, D,
E and K since these nutrients can be stored in your liver and fatty tissues. They
cannot be excreted from your body like water-soluble vitamins.

Micronutrient toxicity usually develops from supplementing with excess

amounts — rarely from food sources. Signs and symptoms of toxicity vary
depending on the nutrient.

It‘s important to note that excessive consumption of certain nutrients can still
be dangerous even if it does not lead to overt toxicity symptoms.

One study examined over 18,000 people with a high risk of lung cancer due to
past smoking or asbestos exposure. The intervention group received two types
of vitamin A — 30 mg of beta-carotene and 25,000 IU of retinyl palmitate a day
.

The trial was halted ahead of schedule when the intervention group showed
28% more cases of lung cancer and a 17% greater incidence of death over 11
years compared to the control group.

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Micronutrient Supplements

The safest and most effective way to get adequate vitamin and mineral intake
appears to be from food sources .

More research is needed to fully understand the long-term effects of toxicities

and supplements.

However, people at risk of specific nutrient deficiencies may benefit from taking
supplements under the supervision of a doctor.

If you‘re interested in taking micronutrient supplements, look for products

certified by a third party. Unless otherwise directed by a healthcare provider, be
sure to avoid products that contain ―super‖ or ―mega‖ doses of any nutrient.

The Bottom Line

The term micronutrient refers to vitamins and minerals, which can be divided
into macrominerals, trace minerals and water- and fat-soluble vitamins.

Vitamins are needed for energy production, immune function, blood clotting
and other functions while minerals benefit growth, bone health, fluid balance
and other processes.

To get an adequate amount of micronutrients, aim for a balanced diet

containing a variety of foods.

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WHY MICRONUTRIENTS ARE IMPORTANT FOR HEALTH

Micronutrients are an important part of good health, and are essential

for the proper performance of all body functions. Micronutrients are
minerals and vitamins, which are very crucial for optimal
health. Vitamins are natural chemicals that we need for processes
such as growth, reproduction, and general well-being.

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Are Micronutrients Different Than Macronutrients?

Micronutrients are not the same as the macronutrients found in protein,

carbohydrates and fats. Micronutrients are considered micro-nutrition since our
body requires only very tiny amounts of them for basic survival. However, if
the body does not get the necessary amounts of micronutrients required for
optimal body function, then severe health complications may arise.

Micronutrients Rich Diet

Obtaining the minimum required levels of micronutrients in the daily diet is not
difficult. Eat lots of fresh fruits and vegetables spanning the rainbow, such as
red cherries, purple grapes, yellow bell peppers and orange carrots. However,
even with a well-rounded fresh, raw diet many people find that they are still
deficient in micronutrients and that they need to supplement.

Effects of Micronutrient Deficiency on Health

Micronutrient deficiency may result in severe health issues. Even the World
Health Organization believes that micronutrient deficiency poses a massive
danger to the health of adults and children. Some common micronutrient
deficiencies include iodine deficiency, vitamin A deficiency, magnesium
deficiency and iron deficiency. It is important to note that when one deficiency
is addressed, it can create an imbalance of other nutrients, which is why a
healthy diet and broad spectrum supplementation is important.

For instance, iodine deficiency is noted as the world's leading source of brain
injury. Iodine deficiency can lead to severely serious circumstances during
pregnancy. This deficiency can possibly lead to stillbirth and miscarriage,

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sometimes it may progress to brain damage. Luckily, it is readily prevented by
proper supplementation.

Micronutrients

Micronutrients play an essential role in our wellness. Vitamins, antioxidants,

and other food-derived chemicals protect our bodies against infection, slow the
aging process, and help the human body function at an optimum level.
Micronutrients have a special role in general wellbeing, and a lack thereof can
seriously affect your health. Eating a whole-food, high-quality diet with a
number of vegetables, fruits, and protein diet used to be the very best
approach to acquiring micronutrients. However, science has shown that fruits
and vegetables now contain much less nutrients than they did 40 years ago due
to soil depletion, chemicals and over processing, which underlines the
importance of proper supplementation with broad spectrum micronutrients.

Sodium, for example, is an essential mineral responsible for keeping the

appropriate fluid balance in the human body; it assists fluids to pass through
cell walls also helps to modulate proper pH levels in the bloodstream.

There are many possible causes micronutrient deficiencies including leaky gut
syndrome, Candida, inadequate diet, blood sugar disorders, disease and
disorders and chronic anxiety. You can improve your micronutrient uptake by
healing your intestine, embracing anti-inflammatory nutrition, reducing stress
and enhancing sleep, encouraging stomach acid and enzymes, and also using
clinical micronutrient supplements.

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TYPES OF MICRONUTRIENT DEFICIENCIES

Deficiency of Vitamins

Vitamin deficiencies happen if there is an inadequate or bad caloric intake of

essential vitamins. Insufficient levels of vitamins might bring about a range of
poor health conditions and result in body weakness and vulnerability to a lot of
diseases.

TYPES OF VITAMIN DEFICIENCY

 Primary Stage Deficiency

Primary deficiency happens when insufficient vitamin consumption causes an

individual to become paralyzed. It is due to lacking essential levels of
important vitamins in the daily diet; which is readily treated by clinical
micronutrient supplementation.

 Secondary Stage Deficiency

If a deficiency occurs as a consequence of disease or lifestyle, this is known as

a secondary deficiency. By way of example, smokers will need to increase their
consumption of vitamin C by a large percentage. Another example is when
lifestyle causes minimal sunlight exposure which leads to a deficiency in vitamin
D levels. This deficiency can affect the calcium absorption needed for healthy
bones as vitamins C & D are dependent upon each other for proper
uptake. This is another reason for broad spectrum micronutrient
supplementation as opposed to single element supplementation.

MOST COMMON DISEASES OCCUR DUE TO DEFICIENCY OF

MICRONUTRIENTS

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 Beriberi
Beriberi is caused by the absence of thiamine vitamin B-1. Beriberi is a
rare illness among Americans since most foods consumed from America
are enriched with vitamins. If someone eats a wholesome diet, they most
likely consume enough thiamine. In the USA, beriberi is most frequently
found among alcoholics or those who misuse alcohol. Excessive alcohol
intake may lead to poor nutrition, and it makes it more difficult to get an
individual's own body to absorb and keep thiamine. Frequent symptoms
related to beriberi include difficulty walking, diminished sensation in the
palms and feet, decreased muscular function or paralysis of the lower
thighs, confusion, pain, and rapid eye movements, nausea and shortness
of breath during exertion, greater heartbeat and reduced leg swelling.

 Pellagra
Pellagra is also called vitamin B-3 deficiency. It takes place every time an
individual fails to acquire adequate quantities of niacin, or vitamin B3, or
tryptophan. Niacin is a fat-soluble B vitamin which helps the digestive tract,
nerves, and skin. The most typical reason for pellagra is inadequate
quantities of niacin or tryptophan from the diet plan. This condition also
happens when an individual's body fails to consume those nutrients due to
poor absorption, or after specific gastrointestinal disorders or

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alcoholism. MedlinePlus.com says that pellagra generally succeeds in people
that consume considerable quantities of corn or maize. Frequent symptoms
and signs related to pellagra include delusions, nausea, vomiting mucous
membranes, mental confusion and bronchial blisters on an individual's
skin. Again, with proper micronutrient supplementation this serious disease
can be avoided.
 Rickets

Rickets is a disease which affects a child's bones, making them turn tender
and break easily. This disease is caused due to the deficiency of vitamin D,
though heredity may play a part in this disease. Vitamin D is critical since it
assists an individual's bones to absorb calcium and calcium in the
food. Frequent signs of rickets include delayed development, pain at the
spinal or cervical bones, joints and ligaments, muscle fatigue, cavities and
difficulties with dental health. The treatment for rickets is contingent upon
the kind of rickets an individual has. If rickets is brought on by nutrient
deficiencies, increasing ingestion of broad spectrum micronutrient
supplementation including vitamin D and calcium is also generally useful in
restoring wellness.

 Night Blindness

The cause of night blindness is often caused by a deficiency in Vitamin A.

Clinical micronutrient supplementation ensures proper uptake of vitamin A
which supports eye health.

 Scurvy
Scurvy is caused by a vitamin C deficiency. It may result in nausea,
disability, fatigue, spontaneous bleeding, and pain in the limbs, and
particularly the thighs, swelling in some regions of the human body, and at

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 times ulceration of the teeth and loss of the tooth. Scurvy is characterized
by overall malaise and lethargy, progressing to rough skin, shedding of
teeth, and swollen and bleeding gums. Slow wound healing and weakness is
also a typical symptom. If left untreated, scurvy could be deadly. Scurvy
was initially noted among individuals who spent quite a very long time at
sea. Boats would carry non-perishable foods like salted dried and poultry
grain. Therefore sailors ate very few fruits or veggies.

Recommendation

Although needed in relatively small quantities, micronutrients are vital for the
correct performance of each system in the human body and therefore are
essential for good health. There are two types of micronutrients, minerals, and
vitamins.

Every vitamin and mineral is responsible for a particular part of the body‘s
physical function. Our bodies cannot make any of these
micronutrients. Therefore they have to be provided through diet and
supplementation. Various foods contain small levels of minerals and
vitamins. This day and age, our food contains less nutrients than ever before,
therefore proper supplementation is crucial.

Vitamin A is also an essential micronutrient necessary for healthy vision and

gums, vitamin C to get a healthy working immune system, and Vitamin E is a
potent antioxidant that can help combat free radical damage within the
body. We are in need of vitamin D for healthy bones and immune system, and
also our B vitamins for energy creation, nervous system health and for proper
digestion.

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Additionally, there are essential minerals which play significant roles within the
body like iron required for red blood cell production, calcium for healthier bones
and teeth. The purpose of calcium is associated with the nervous system. As far
as benefits of zinc are concerned, it is good for healthy skin, reproductive and
immune function. Selenium serves as an antioxidant agent to guard the body
against chronic ailments and premature aging.

Conclusion
Vitamin deficiency can create a huge negative impact on health. Eating healthy
and supplementing properly can prevent the deficiency of those vital vitamins
and minerals.

MICRONUTRIENTS FROM NATURAL SOURCES

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 NUTRIENT FOOD SOURCES

Nonfat and low-fat dairy, dairy substitutes, broccoli,

Calcium
dark, leafy greens, and sardines

Bananas, cantaloupe, raisins, nuts, fish, and spinach

Potassium
and other dark greens

Legumes (dried beans and peas), whole-grain foods

Fiber and brans, seeds, apples, strawberries, carrots,

raspberries, and colorful fruit and vegetables

Magnesium Spinach, black beans, peas, and almonds

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Vitamin A Eggs, milk, carrots, sweet potatoes, and cantaloupe

Oranges, strawberries, tomatoes, kiwi, broccoli, and

Vitamin C
red and green bell peppers

Avocados, nuts, seeds, whole-grain foods, and spinach

Vitamin E
and other dark leafy greens

All of the above foods are good choices.

Grains

Whole-grain foods are low in fat. They‘re also high in fiber and complex
carbohydrates. This helps you feel full longer and prevents overeating. Check
the ingredient list for the word ―whole.‖ For example, ―whole wheat flour‖ or
―whole oat flour.‖ Look for products that have at least 3 grams of fiber per
serving. Some enriched flours have fiber, but are not nutrient-rich.

Choose these foods:

 rolled or steel cut oats

 whole-wheat pasta
 whole-wheat tortillas
 whole-grain (wheat or rye) crackers, breads, and rolls
 brown or wild rice
 barley, quinoa, buckwheat, whole corn, and cracked wheat.

FRUITS AND VEGETABLES

Fruits and vegetables naturally are low in fat. They add nutrients, flavor, and
variety to your diet. Look for colorful fruits and vegetables, especially orange
and dark green. If you can, choose organic produce. It is free of pesticides and
can contain more vitamins and minerals.

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Choose these foods:

 Broccoli, Cauliflower, And Brussels Sprouts

 Leafy Greens, Such As Chard, Cabbage, Romaine, And Bok Choy
 Dark, Leafy Greens, Such As Spinach And Kale
 Squash, Carrots, Sweet Potatoes, Turnips, And Pumpkin
 Snap Peas, Green Beans, Bell Peppers, And Asparagus
 Apples, Plums, Mangos, Papaya, Pineapple, And Bananas
 Blueberries, Strawberries, Cherries, Pomegranates, And Grapes
 Citrus Fruits, Such As Grapefruits And Oranges
 Peaches, Pears, And Melons
 Tomatoes And Avocados.
 Meat, Poultry, Fish, And Beans
 Beef, Pork, Veal, And Lamb

Choose low-fat, lean cuts of meat. Look for the words ―round,‖ ―loin,‖ or ―leg‖ in
their names. Trim outside fat before cooking. Trim any inside, separable fat
before eating. Baking, broiling, and roasting are the healthiest ways to prepare
meat. Limit how often you eat beef, pork, veal, and lamb. Even lean cuts
contain more fat and cholesterol compared to other protein sources.

POULTRY

Chicken breasts are a good cut of poultry. They are low in fat and high in
protein. Remove skin and outside fat before cooking. Baking, broiling, grilling,
and roasting are the healthiest ways to prepare poultry.

FISH

Fresh fish and shellfish should be damp and clear in color. They should smell
clean and have a firm, springy flesh. If fresh fish isn‘t available, choose frozen

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or low-salt canned fish. Wild-caught oily fish are the best sources of omega-3
fatty acids. This includes salmon, tuna, mackerel, and sardines. Poaching,
steaming, baking, and broiling are the healthiest ways to prepare fish.

BEANS AND OTHER NON-MEAT SOURCES

Non-meat sources of protein also can be nutrient-rich. Try a serving of beans,

peanut butter, other nuts, or seeds.

Choose these foods:

 Lean Cuts Of Beef, Pork, Veal, And Lamb

 Turkey Bacon
 Ground Chicken Or Turkey
 Wild-Caught Salmon And Other Oily Fish
 Haddock And Other White Fish
 Wild-Caught Tuna (Canned Or Fresh)
 Shrimp, Mussels, Scallops, And Lobster (Without Added Fat)
 Legumes, Such As Beans, Lentils, And Chickpeas
 Seeds And Nuts, Including Nut Butters.

Dairy and dairy substitutes

Choose Skim Milk, Low-Fat Milk, Or Enriched Milk Substitutes. Try Replacing
Cream With Evaporated Skim Milk In Recipes And Coffee. Choose Low-Fat Or
Fat-Free Cheeses.

Choose these foods:

 Low-Fat, Skim, Nut, Or Enriched Milk, Like Soy Or Rice

 Skim Ricotta In Place Of Cream Cheese
 Low-Fat Cottage Cheese

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  String Cheese
 Plain Nonfat Yogurt In Place Of Sour Cream.

Things to consider: Most nutrient-rich foods are found in the perimeter

(outer circle) of the grocery store. The amount of nutrient-rich foods
you should eat depends on your daily calorie needs.

MALNUTRITION PROBLEM IN INDIA

NUTRITION STATUS OF INDIAN POPULATION, BY STATE/UT, 2015-16

Notes: (i) All figures in percent;

(ii) Shades denote the following:
States/UTs recording highest percentages.
States recording lowest percentages.

State / Union
Territory Children (under 5 years) Adults (15 – 49 years)

BMI below Overweight or

normal Obese Anaemic

Anaemic

(6-59

Stunted Wasted Underweight months) Women Men Women Men Women Men

A & N
Islands-UT 23.3 18.9 21.6 49.0 13.1 8.7 31.8 38.2 65.7 30.8

Andhra
Pradesh 31.4 17.2 31.9 58.6 17.6 14.8 33.2 33.5 60.0 26.9

Arunachal
Pra. 29.4 17.3 19.5 50.7 8.5 8.3 18.8 20.6 40.3 16.9

Assam 36.4 17.0 29.8 35.7 25.7 20.7 13.2 12.9 46.0 25.4

Bihar 48.3 20.8 43.9 63.5 30.4 25.4 11.7 12.6 60.3 32.2

Chandigarh-
UT 28.7 10.9 24.5 73.1 13.3 21.7 41.5 32.0 75.9 19.3

Chhattisgarh 37.6 23.1 37.7 41.6 26.7 24.1 11.9 10.2 47.0 22.2

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State / Union
Territory Children (under 5 years) Adults (15 – 49 years)

BMI below Overweight or

normal Obese Anaemic

Anaemic

(6-59

Stunted Wasted Underweight months) Women Men Women Men Women Men

Daman & Diu-

UT 23.4 24.1 26.7 73.8 12.9 12.0 31.6 30.7 58.9 23.6

D & N Haveli-
UT 41.7 27.6 38.9 84.6 28.5 19.7 19.2 22.9 79.5 30.7

Delhi NCT-UT 32.3 17.1 27.0 62.6 12.8 17.7 34.9 24.6 52.5 21.6

Goa 20.1 21.9 23.8 48.3 14.7 10.8 33.5 32.6 31.3 11.0

Gujarat 38.5 26.4 39.3 62.6 27.2 24.7 23.7 19.7 54.9 21.7

Haryana 34.0 21.2 29.4 71.7 15.8 11.3 21.0 20.0 62.7 20.9

Himachal Pra. 26.3 13.7 21.2 53.7 16.2 18.0 28.6 22.0 53.4 20.1

Jammu &
Kashm. 27.4 12.1 16.6 43.3 12.1 11.5 29.1 20.5 40.3 15.1

Jharkhand 45.3 29.0 47.8 69.9 31.5 23.8 10.3 11.1 65.2 29.9

Karnataka 36.2 26.1 35.2 60.9 20.7 16.5 23.3 22.1 44.8 18.2

Kerala 19.7 15.7 16.1 35.6 9.7 8.5 32.4 28.5 34.2 11.3

Lakshadweep-
UT 27.0 13.8 23.4 51.9 12.5 7.4 41.4 24.6 45.7 10.7

Madhya
Pradesh 42.0 25.8 42.8 68.9 28.3 28.4 13.6 10.9 52.5 25.5

Maharashtra 34.4 25.6 36.0 53.8 23.5 19.1 23.4 23.8 48.0 17.6

Manipur 28.9 6.8 13.8 23.9 8.8 11.1 26.0 19.8 26.4 9.6

Meghalaya 43.8 15.3 29.0 48.0 12.1 11.6 12.2 10.1 56.2 32.4

Mizoram 28.0 6.1 11.9 17.7 8.3 7.2 21.1 21.0 22.5 9.6

Nagaland 28.6 11.2 16.8 21.6 12.2 11.5 16.2 14.0 23.9 10.1

Odisha 34.1 20.4 34.4 44.6 26.4 19.5 16.5 17.2 51.0 28.4

Punjab 25.7 15.6 21.6 56.6 11.7 10.9 31.3 27.8 53.5 25.9

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State / Union
Territory Children (under 5 years) Adults (15 – 49 years)

BMI below Overweight or

normal Obese Anaemic

Anaemic

(6-59

Stunted Wasted Underweight months) Women Men Women Men Women Men

Puducherry-
UT 23.7 23.6 22.0 44.9 11.3 10.2 36.7 37.1 52.4 15.9

Rajasthan 39.1 23.0 36.7 60.3 27.0 22.7 14.1 13.2 46.8 17.2

Sikkim 29.6 14.2 14.2 55.1 6.4 2.4 26.7 34.8 34.9 15.7

Tamil Nadu 27.1 19.7 23.8 50.7 14.6 12.4 30.9 28.2 55.1 20.4

Telangana 28.1 18.0 28.5 60.7 23.1 21.4 28.1 24.2 56.7 15.4

Tripura 24.3 16.8 24.1 48.3 18.9 15.7 16.0 15.9 54.5 24.7

Uttarakhand 33.5 19.5 26.6 59.8 18.4 16.1 20.4 17.7 45.2 15.5

Uttar Pradesh 46.3 17.9 39.5 63.2 25.3 25.9 16.5 12.5 52.4 23.7

West Bengal 32.5 20.3 31.5 54.2 21.3 19.9 19.9 14.2 62.5 30.3

India 38.4 21.0 35.7 58.4 22.9 20.2 20.7 18.6 53.0 22.7

Source: Ministry of Health and Family Welfare. NFHS-4. 2015-16. All-India

and State/UT Fact Sheets. Mumbai: IIPS.

Nutrition data generated from the fourth National Family Health Survey
(NFHS-4) conducted in 2015-16 are now available for all Indian
States/Union Territories. The following inferences may be drawn from the
data on nutritional status presented in Table 1:

 The nutritional status of children under five years is critical in the

States/UTs of Bihar, Jharkhand, Uttar Pradesh, and Dadra and
Nagar Haveli; Kerala and Mizoram are faring better.

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  BMI below normal is most evident in Bihar, Jharkhand, Madhya
Pradesh, and Uttar Pradesh; status is better in Sikkim.
 The incidence of overweight or obesity is highest in Chandigarh,
Lakshadweep, Andaman and Nicobar Islands, and Puducherry; the
situation is better in Bihar and Meghalaya.
 Anaemia is most prevalent in Chandigarh, Dadra & Nagar Haveli,
Bihar and Meghalaya; it is lowest in Manipur and Mizoram.

The nutrition profile of Indian States/UTs thus presents wide variations

among the different regions. Generally, data and literature reveal that the
condition of poor families (children, women and men), with respect to the
intake of calories, proteins, and micro-nutrients, is inferior in rural areas,
poorer States, and in city slums. On the other hand, the middle - and high-
income populations, concentrated in Indian cities, are becoming more
susceptible to so-called ‗lifestyle diseases‘ and ‗binge-eating disorders‘
caused by increased availability of processed and sugary foods and drinks.

POLICY AND PROGRAMME INTERVENTIONS TO REDUCE THE PROBLEM OF

MALNUTRITION AMONG PUBLIC

India‘s Nutrition Policy of 1993 was shaped on the basis of a detailed

understanding of the factors responsible for the occurrence of
malnutrition. [18] The policy called for the adoption of a multi-sectoral
approach and the implementation of a wide range of measures to achieve
the goal of optimum nutrition for all. Subsequently, numerous plans,
programmes and missions were launched on various occasions (Box 1).

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Box 1: Government Policy Interventions and Programmes to
Combat Malnutrition
Direct Policy Measures Plans, Programmes and Missions

 Expand the safety net through 1. Mid-day Meal Programme, 1962-

ICDS to cover all vulnerable 63
groups (children, adolescent girls, 2. Goitre Control Programme, 1962
mothers, expectant women) (now known as National Iodine
 Fortify essential foods with Deficiency Disorders Control
appropriate nutrients (e.g., salt Programme)
with iodine and/or iron) 3. Special Nutrition Programme,
 Popularise low cost nutritious food 1970-71
 Control micro-nutrient deficiencies 4. Balwadi Nutrition Programme,
amongst vulnerable groups 1970-71
5. Nutritional Anaemia Prophylaxis
Indirect Policy Measures
Programme, 1970
 Ensure food security through
6. Prophylaxis Programme against
increased production of food
Blindness due to Vitamin A
grains
Deficiency, 1970
 Improve dietary pattern by
7. Integrated Child Development
promoting production and
Services (ICDS), 1975
increasing per capita availability of
8. National Diarrhoeal Diseases
nutritionally rich food
Control Programme, 1981
 Effecting income transfers
9. Wheat-based Supplementary
(improve purchasing power of
Nutrition Programme, 1986
landless, rural and urban poor;
10. National Plan of Action on
expand and improve public
Nutrition, 1995
distribution system)
11. Public Distribution System,
 Other: Implement land reforms
1997
(tenure, ceiling laws) to reduce
12. National Nutrition Mission,

Page 24 of 57
 vulnerability of poor; increase 2003
health and immunisation facilities, 13. National Health Mission, 2013
and nutrition knowledge; prevent (subsumes former Rural & Urban
food adulteration; monitor Health Missions)
nutrition programmes and 14. National Iron+ Initiative, 2013
strengthen nutrition surveillance; 15. Promotion of Infant & Young
community participation Child Feeding Practices
Guidelines, 2013
16. Weekly Iron & Folic Acid
Supplementation, 2015
17. National Deworming Day,
2015
18. Establishment of: Nutritional
Rehabilitation Centres; Village
Health Sanitation & Nutrition
Committee
19. Bi-annual Vitamin-A
Supplementation
20. Village Health & Nutrition
Days (at Anganwadi centers)

Source: National Nutrition Policy, 1993; Ministry of Health and Family

Welfare. Annual Report 2015-16. Chapter 3 – Maternal and Adolescent
Healthcare p. 27-31; Chapter 4 – Child Health Programme, p. 39. New
Delhi: Department of Health and Family Welfare; The Indian Express, 30
December 2015, Op.cit.
Note: Year mentioned against the name of a programme denotes the year
in which the programme was launched in the country for the first time.

Page 25 of 57
IMPACT OF THE POLICY AND PROGRAMME MEASURES:

The policy and programme measures initiated in the health sector address
various aspects of nutrition and are helping to mitigate the problem. This
is evident in the following patterns of decline in some of the
country’s key health variables:
(i) Proportion of undernourished persons in the total population
from 24 percent in 1990-92 to 15 percent in 2014-16;
(ii) Maternal mortality ratio from 398 in 1997-98 to 167 per
100,000 live births in 2011-13;
(iii) Infant mortality rate from 80 in 1991 to 41 per 1,000 live
births in 2015-16;
(iv) Under-five mortality rate from 115 in 1991 to 50 per 1,000 live
births in 2015-16;
(v) Percentage of children underweight, stunted, and anaemic.

A WEB OF FACTORS CAUSING MALNUTRITION

As there are a multiplicity of factors that ensure that every single human
being receives sufficient nutrition, similarly, there are manifold variables
that contribute to the occurrence of malnutrition in India
It is clear that economics plays a crucial role in healthcare
After all, families need money to be able to look after their daily needs,
including a healthy diet, safe water, and sanitary living conditions. In
India, there is a highly significant problem of uncertainty of income among
the rural population (especially agricultural labourers), marginalised
groups, and the informal sector. Poverty data for 2013 compiled by
the World Bank reveal that as much as 30 percent (224 million) of
the country’s population live below the international poverty line of

Page 26 of 57
less than $ 1.90-a-day. India’s own poverty estimates lack
accuracy due to methodological deficiencies, and more studies are
needed to examine the relationship between the people’s economic
condition and the incidence of malnutrition in villages and towns.
The country‘s Labour Bureau also recorded a high unemployment rate in
India of five percent in 2015-16 (8.7 percent for women, 4.3 percent for
men, 5.1 percent for rural sector, and 4.9 percent for urban sector).
Absence of sufficient health and nutrition awareness among the
people (about wholesome, balanced and natural diets; healthy child-
feeding and caring practices). It is an imperative therefore to run an
effective nutrition communication campaign (in schools, public places,
print and social media) that would help children and communities,
regardless of their income and education levels, in understanding how they
should respond to their nutritional needs.
People’s access to sufficient and nutritious food is equally
important. India‘s situation in this regard has been noted as ―serious‖ by
the International Food Policy Research Institute (IFPRI). IFPRI‘s Global
Hunger Index (GHI) shows India ranked 97 among 118 countries on
hunger in 2016.

One effort to address the hunger (and nutrition) challenge is the

enactment of the National Food Security Act. Put into effect in 2013, the
law aims to ensure greater access to adequate quantity of quality food at
affordable prices. Up to 75 percent of eligible rural and 50 percent of
eligible urban population as identified by States/UTs are entitled to
receive food grains (five kg per person per month of rice, wheat,
coarse grains at subsidised prices of INR 3/2/1 per kg,
respectively) under the Targeted Public Distribution System (PDS)
launched in June 1997. Besides ensuring access to food grains, the Act
also provides for monetary maternity benefits, and the establishment of a

Page 27 of 57
grievance redressal mechanism to ensure compliance by State/District
government functionaries.

A 2015 survey by Swaraj Abhiyan, a political organisation, reveals

unsatisfactory progress in the implementation of the Act. Data samples
collected from Uttar Pradesh show that at places experiencing famine -like
conditions, barely half of the poor families had eaten any pulses in the 30
days preceding the survey. According to Drèze, such problems will
continue unless greater efforts are made to strengthen the existing
initiatives (such as the Public Distribution System, Mid-day Meal Scheme,
ICDS, Village and Child Development Centres). Loss of food grains in FCI
warehouses (due to rotting and theft) is an equally important reason for
the lack of adequate access.
Three major programs being implemented by government for the benefit
of childen,Pregnant women & Below poverty line families:
1. THE INTEGRATED CHILD DEVELOPMENT SERVICES (ICDS)
2. THE MID DAY MEAL SCHEME
3. TARGETED PUBLIC DISTRIBUTION SYSTEM (TPDS)

1. THE INTEGRATED CHILD DEVELOPMENT SERVICES (ICDS)

There is also the Integrated Child Development Services (ICDS)
Scheme that has benefitted India’s over 100 million persons
including children, pregnant women and lactating mothers.
However, problems are being observed in ensuring supply of quality food,
and its uniform distribution. Anganwadi centres were established under
ICDS to provide basic healthcare education and services across the
country. Many workers are unable to play an effective role in attending to
the problem of malnutrition because of low wages and inadequate
training. [41]Organisation of regular orientation programmes, exposing

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workers to new techniques available for tracking the growth of every child,
and supporting them in the implementation of schemes would be useful in
improving the country‘s nutrition situation.
Other examples exist to illustrate the failure of service delivery. The
Village Child Development Centres (VCDC), for instance, were set up in 36
districts of Maharashtra in 2016 with the support of the Central
government to provide malnourished children with medical care and
nutritious meals for one month. However, most of the centres have been
found to be non-functional due to the absence of funds. In view of the risk
to about 78,925 severely malnourished children in the State, local non-
government organisations want the State government to step in and take
responsibility for funding the VCDCs.
Compounding the economic and political factors that abet malnutrition are
social and cultural challenges that tend to defeat the very purpose of a
nutrition programme. To begin with, India‘s massive population comprises
such diverse community groups, of whom over 200 million (16.6 percent)
are classified as ‗scheduled castes‘. A plan, for instance (named Hausla
Poshan Yojana) to provide nutritious food to pregnant women and
malnourished children in Uttar Pradesh failed to even take off because
there were supposed women beneficiaries who refused to consume the
food prepared by Anganwadi workers belonging to the scheduled caste
community, who have been historically regarded as untouchables by the
upper castes. Further, Census data for 2011 show high incidence of child
marriage in India (30 percent of all marriages). According to research
published in the British Medical Journal, ―infants born to child brides in
India (married before the age of 18) have a higher risk of malnutrition‖. As
the mothers of these children are themselves children, and themselves
undernourished, these infants are simply being born into the cycle of
undernourishment.

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To improve nutritional content in food products, steps are being taken
towards universal food fortification. ] A proposed policy would provide for
adding essential vitamins and minerals (iron, folic acid, vitamin, iodine) to
food items (rice, wheat flour, salt, edible oil, milk) sold in markets. The
Food Safety and Standards Authority of India (FSSAI) has set nutritional
benchmarks to ensure that manufacturers responsible for fortifying food
add desirable levels of micronutrients to the food items. Valuable lessons
in this regard have been learnt from practices followed in the Gajapati
district of Odisha where training was given to school staff engaged in
preparing mid-day meals for schoolchildren so that they are able to fortify
the rice with iron for increasing its nutritional value. About 1,449 schools
in the district have been covered under the programme, and the Central
government is interested in extending this initiative to other parts of the
country as well. According to the Department of Biotechnology (DBT),
“clinical studies have substantiated that regular feeding for one
year increases iron store and decreases anaemia in school going
children”. Care is however needed in ensuring that people do not
consume iron beyond the required amounts, as some studies suggest a
direct link between iron and diabetes.
Needless to say, adequate funds are needed for the successful
implementation of any nutrition scheme. In the case of India, with respect
to centrally supported schemes such as ICDS, data show that the
budgetary allocations have decreased over time. Between 2014 -15 and
2015-16, financial allocations were halved from INR 166 billion to INR 83
billion. More recently, while the allocations have increased in absolute
terms, the annual rate of change is down to 12.76 percent . The national
government maintains that the State governments must play a more pro -
active role in combating malnutrition and themselves generate funds for
this purpose.

Page 30 of 57
Table 2: Central Budgetary Allocations for Integrated Child
Development Services Scheme
Financial Year Budgetary Allocations Annual Change

(in INR billions) (percent)

2013-14 163.12 -

2014-15 165.61 1.53

2015-16 83.36 - 49.66

2016-17 148.50 78.14

2017-18 167.45 12.76

Source: Ministry of Women and Child Development. Press Information

Bureau releases, 19 March 2015 and 1 February 2017.
Article 47 of the Indian Constitution provides that it is the “duty of
the State to raise the level of nutrition and the standard of living
and to improve public health”. Compliance with this provision is seen in
the form of nutrition missions launched by some State governments.

Maharashtra‘s nutrition mission (2005), for instance, aims to reduce

malnutrition in all its forms. The mission strategy includes the following
aspects: deliver evidence-based interventions; focus on adolescent girls‘
nutrition, education and empowerment; combine facility, outre ach and
community-based interventions to bring services and support closer to the
people; and monitor pregnancy weight gain at every ante -natal care visit.
For this purpose, a multi-sectoral action plan is in use. Today, the mission
is seen as a model because it has contributed to encouraging
improvements in the people‘s nutritional status.

Page 31 of 57
In Madhya Pradesh (2010), meanwhile, INR 500 million were allocated
under the mission, and the following steps were taken: preparation of
district-level action plans; initiation of pilot projects; monitoring and
evaluation of progress indices; and provision of meals to pregnant women
at Anganwadi centres.
Similar initiatives have been undertaken in Karnataka (2010), Gujarat
(2012), and Uttar Pradesh (2014). In 2015 a mission was also launched,
with technical support from UNICEF, in Jharkhand where the situation of
malnutrition is critical (see Table 1). ] Some of the mission‘s goals and
features are the following:
 Make the State malnutrition-free within 10 years;
 Create a database of pregnant mothers;
 Modernise Anganwadis through the use of corporate social
responsibility funds;
 Improve nutrition awareness of communities;
 Foster inter-sectoral collaboration for nutrition action among
departments.

Further, nutrition interventions and tracking progress cannot be done

without sufficient information and reliable, updated data, and the
operationalization of a national nutrition surveillance system. Thus, there
exists the need to collect and maintain real-time data on various nutrition
indicators using ICT and GIS.

Lack of sanitation is also an important determinant of malnutrition. In

India, open defecation remains a severe problem as a significant
proportion of the population either do not give importance to the use of
clean toilets and therefore do not build them, or are in no position to build
within their living spaces due to income or space issues. This situation is
observed mainly in the rural areas as well as among the city‘s slum

Page 32 of 57
dwellers. Data from the National Sample Survey conducted in May-June
2015 show that more than half of India‘s rural population (52.1 percent)
defecates in the open, while the prevalence among the urban proportion
stands at 7.5 percent. Poor sanitary conditions caused by open-defecation
and other issues, in turn, lead to the incidence of diarrhoeal diseases;
these diseases make children susceptible to stunting. The government
aims to make India open defecation-free by 2019, and accordingly, work is
underway on the construction of household, community, public toilets
under the Swachh Bharat Mission. Yet again, the implementation and
maintenance is weak, as observed from the slow progress in meet ing the
targets, and the existence of several newly constructed but non -functional
toilets.
Besides the above-mentioned government interventions, judicial and civil
society activism is making inroads in bringing down India‘s malnutrition
rates. For example, the Right to Food Campaign (launched in March 2014),
which is an informal network of individuals and organisations, is the result
of public interest litigation. Under the campaign, organised efforts are
made to persuade State governments to attend to the most pressing
demands of society, including proper nutrition.
Conclusion

An overview of the malnutrition situation in India presented in this paper

has shown that a sizeable proportion of the country‘s population are
malnourished and anaemic, and for this, numerous factors are responsible.
Some of these factors directly cause malnutrition among people, whereas
many others affect indirectly. Significant among these are poverty;
unemployment; ignorance and lack of education; unhealthy lifestyle; lack
of access to nutritious food, safe water, sanitation and hygiene; non -
availability of reliable and timely data, and sufficient funds; and

Page 33 of 57
unimpressive performance by the government in the implementation of
schemes.

Many of the reasons for the occurrence of malnutrition, as well as the

solutions to overcome the challenge, are known. Attention, however,
needs to be paid to understanding what prevents the nation from
achieving its goals related to nutrition. Undoubtedly, the agencies of State
governments have to adopt a comprehensive and coordinated multi-
sectoral approach which is formulated by taking into account the varied
nature of local-level challenges. They have to demonstrate better
governance, too. For its part, civil society must respond in a responsible
manner. In particular, attention needs to be paid on building
neighbourhood health and nutrition profiles and carrying out interventions
based on identified needs.

2. THE MID DAY MEAL SCHEME

The objectives of Mid-Day Meal as issued by the government:

• Improving the nutritional status of children in classes I-V in
Government, Local Body and Government aided schools, and EGS and
AIE centres

• Encouraging children, belonging to disadvantaged sections, to

attend school more regularly and help them concentrate on classroom
activities

• Providing nutritional support to children of primary stage in

drought affected areas during summer vacation

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While focusing on improving nutritional level and attendance, Akshaya
Patra also aims to address two Sustainable Development Goals: Zero
Hunger and Quality Education.

Mid Day Meal in schools has had a long history in India. In 1925, a Mid Day
Meal Programme was introduced for disadvantaged children in Madras Municipal
Corporation. By the mid 1980s three States viz. Gujarat, Kerala and Tamil Nadu
and the UT of Pondicherry had universalized a cooked Mid Day Meal Programme
with their own resources for children studying at the primary stage by 1990-91
the number of States implementing the mid day meal programme with their
own resources on a universal or a large scale had increased to twelve states.

1. With a view to enhancing enrollment, retention and attendance and

simultaneously improving nutritional levels among children, the National
Programme of Nutritional Support to Primary Education (NP-NSPE) was
launched as a Centrally Sponsored Scheme on 15th August
1995, initially in 2408 blocks in the country. By the year 1997-98 the NP-
NSPE was introduced in all blocks of the country. It was further extended
in 2002 to cover not only children in classes I -V of Government,
Government aided and local body schools, but also children studying in
EGS and AIE centres. Central Assistance under the scheme consisted of
free supply of food grains @ 100 grams per child per school day, and
subsidy for transportation of food grains up to a maximum of Rs 50 per
quintal.
2. In September 2004 the scheme was revised to provide cooked mid day
meal with 300 calories and 8-12 grams of protein to all children studying
in classes I – V in Government and aided schools and EGS/ AIE centres.
In addition to free supply of food grains, the revised scheme provided
Central Assistance for (a) Cooking cost @ Re 1 per child per school day,

Page 35 of 57
 (b) Transport subsidy was raised from the earlier maximum of Rs 50 per
quintal to Rs. 100 per quintal for special category states, and Rs 75 per
quintal for other states, (c) Management, monitoring and evaluation costs
@ 2% of the cost of foodgrains, transport subsidy and cooking assistance,
(d) Provision of mid day meal during summer vacation in drought affected
areas.
3. In July 2006 the scheme was further revised to provide assistance for
cooking cost at the rate of (a) Rs 1.80 per child/school day for States in
the North Eastern Region, provided the NER States contribute Rs 0.20 per
child/school day, and (b) Rs 1.50 per child/ school day for other States
and UTs, provided that these States and UTs contribute Rs 0.50 per
child/school day.
4. In October 2007, the scheme has been further revised to cover children
in upper primary (classes VI to VIII) initially in 3479 Educationally
Backwards Blocks (EBBs). Around 1.7 crore upper primary children were
included by this expansion of the scheme. From 2008-09 i.e w.e.f 1st
April, 2008, the programme covers all children studying in Government,
Local Body and Government-aided primary and upper primary schools
and the EGS/AIE centres including Madarsa and Maqtabs supported under
SSA of all areas across the country. The calorific value of a mid-day meal
at upper primary stage has been fixed at a minimum of 700 calories and
20 grams of protein by providing 150 grams of food grains (rice/wheat)
per child/school day.
5. From the year 2009 onwards the following changes have been made to
improve the implementation of the scheme:-
o Food norms have been revised to ensure balanced and nutritious diet to
children of upper primary group by increasing the quantity of pulses from
25 to 30 grams, vegetables from 65 to 75 grams and by decreasing the
quantity of oil and fat from 10 grams to 7.5 grams.

Page 36 of 57
o Cooking cost (excluding the labour and administrative charges) has been
revised from Rs.1.68 to to Rs. 2.50 for primary and from Rs. 2.20 to Rs.
3.75 for upper primary children from 1.12.2009 to facilitate serving meal
to eligible children in prescribed quantity and of good quality .The cooking
cost for primary is Rs. 2.69 per child per day and Rs. 4.03 for upper
primary children from 1.4.2010.The cooking cost will be revised prior
approval of competent authority by 7.5% every financial year from
1.4.2011.
o The honorarium for cooks and helpers was paid from the labour and other
administrative charges of Rs.0.40 per child per day provided under the
cooking cost. In many cases the honorarium was so little that it became
very difficult to engage manpower for cooking the meal. A Separate
component for Payment of honorarium @ Rs.1000 per month per cook-
cum-helper was introduced from 1.12.2009. Honorarium at the above
prescribed rate is being paid to cook-cum-helper. However, in some of
the states the honorarium to cook-cum-helpers are being paid more than
Rs.1000/- through their state fund. Following norms for engagement of
cook-cum-helper have been made:

1. One cook- cum-helper for schools up to 25 students.

2. Two cooks-cum-helpers for schools with 26 to 100 students.
3. One additional cook-cum-helper for every addition of upto 100
students.

o More than 25.25 lakhs cook-cum-helper are engaged by the State/UTs

during 2016-17 for preparation and serving of Mid Day Meal to Children
in Elementary Classes:
o A common unit cost of construction of kitchen shed @ Rs.60,000 for the
whole country was impractical and also inadequate .Now the cost of
construction of kitchen-cum-store will be determined on the basis of
plinth area norm and State Schedule of Rates. The Department of School

Page 37 of 57
 Education and Literacy vide letter No.1-1/2009-Desk(MDM) dated
31.12.2009 had prescribed 20 sq.mt. plinth area for schools having upto
100 children. For every additional upto 100 children additional 4 sq.mt
plinth area will be added. States/UTs have the flexibility to modify the
Slab of 100 children depending upon the local condition.
o Due to difficult geographical terrain of the Special category States the
transportation cost @ Rs.1.25 per quintal was not adequate to meet the
actual cost of transportation of foodgrains from the FCI godowns to
schools in these States. On the request of the North Eastern States the
transportation assistance in the 11 Special Category States (Northern
Eastern States, Himachal Pradesh, Jammu & Kashmir and Uttarakhand)
have been made at par with the Public Distribution System (PDS) rates
prevalent in these States with effect from 1.12.2009.
o The existing system of payment of cost of foodgrains to FCI from the
Government of India is prone to delays and risk. Decentralization of
payment of cost of foodgrains to the FCI at the district level from
1.4.2010 allowed officers at State and National levels to focus on detailed
monitoring of the Scheme.

UNION BUDGETARY ALLOCATION

Year Wise Outlay under Mid Day Meal Scheme (Rs. in Crore)

Financial Year BE RE Releases

2018-19 Rs.10500.00 -- Rs.7190.82

2017-18 Rs.10000.00 -- Rs.9095.81

2016-17 Rs.9700.00 Rs.9700.00 Rs.9483.40

Page 38 of 57
Year Wise Outlay under Mid Day Meal Scheme (Rs. in Crore)

Financial Year BE RE Releases

2015-16 Rs.9236.40 Rs.9236.40 Rs.9151.55

2014-15 Rs.13215.00 Rs.11050.90 Rs.10526.97

2013-14 Rs.13215.00 Rs.12189.16 Rs.10927.21

2012-13 Rs.11937.00 Rs.11500.00 Rs.10867.90

2011-12 Rs.10380.00 Rs.10239.01 Rs.9901.91

2010-11 Rs.9440.00 Rs.9440.00 Rs.9128.44

2009-10 Rs.8000.00 Rs.7359.15 Rs.6937.79

2008-09 Rs.8000.00 Rs.8000.00 Rs.6539.52

2007-08 Rs.7324.00 Rs.6678.00 Rs.5835.44

MEAL PROVISION:

With a view to enhance enrolment, retention and attendance and

simultaneously improving nutritional levels among children, the National
Programme of Nutritional Support to Primary Education (NP-NSPE) was
launched as a Centrally Sponsored Scheme on 15th August 1995, initially in
2408 blocks in the country. By the year 1997-98 the NP-NSPE was introduced
in all blocks of the country. It was extended in 2002 to cover children studying
in centres running under the Education Guarantee Scheme (EGS) and
Alternative & Innovative Education (AIE) Scheme and Madarsas/Maktab. The

Page 39 of 57
 scheme has been further extended to Upper Primary Schools in 2006-07. Since,
2009-10 the scheme covers children studying in National Child Labour Project
(NCLP) Schools also.
Since its inspection, the scheme has been revised from time to time and the
present provisions are as given below:-

1. Free supply of food grains @ 100 grams per child per school day at
Primary and @ 150 grams per child per school day at Upper Primary.

2. Subsidy for transportation of food grains is provided to 11 special

category states at PDS rate prevalent in these states and up to a
maximum of Rs.75.00 per quintal for other than special categories
States/UTs

3. In addition to foodgrains, a mid-day meal involves major input,

viz.,cost of cooking, which is explained below:

Cost of cooking includes cost of ingredients, e.g. pulses, vegetables, cooking oil
and condiments as given below:-

Food norm with effect from 1-12-2009

Quantity per day/Child
S. No. Items
Primary Upper Primary

1 Food grains 100 gms 150 gms

2 Pulses 20 gms 30 gms

3 Vegetables (leafy also) 50 gms 75 gms

4 Oil & fat 5 gms 7.5 gms

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5 Salt & condiments As per need As per need

India has the largest school feeding program in the world. India feeds
more than 12 crores of children every day under Mid-day-meal (MDM)
scheme.

3. Targeted Public Distribution System (TPDS)

Public distribution systemis a government-sponsored chain of shops
entrusted with the work of distributing basic food and non-food commodities to
the needy sections of the society at very cheap prices. But this system could
not achieve its desired objectives because of widespread corruption. So to
remove the loopholes of this system, government re-launched the Targeted
Public Distribution System (TPDS) in June, 1997 with focus on the poor. Under
the TPDS, States were required to formulate and implement foolproof
arrangements for the identification of the poor for delivery of food grains. This
programme is run by the ministry of consumer affairs, Govt. of India.

India has more than 2.4 crore families below poverty line who get
about commodities through fair price shops. It is estimated that about
35.5 million metric tons of rice is being supplied through PDS program.

PROVEN BENEFITS OF FORTIFIED RICE

More than 17 scientific studies have demonstrated that extruded fortified rice is
safe and effective when used among women and children and can significantly
improve micronutrient status. It can reduce the prevalence of iron-deficiency
anemia; improve hemoglobin status; and improve total body and serum retinol,
vitamin A, zinc, folic acid, vitamin B12, and thiamine status, improving
cognition and physical performance. Additional studies in more than 25
countries worldwide support the acceptability and safety of extruded fortified
rice

Page 41 of 57
POTENTIAL FORTIFIED RICE MARKET IN INDIA
India is the second largest producer of rice worldwide. Rice is the staple food
for an estimated 65 percent of the population for whom it constitutes 31
percent of energy intake. It also has the highest uptake in government
distribution programs. In this context, rice fortification is an ideal vehicle to
bridge dietary nutrient gaps and improve health, particularly among vulnerable
populations.
Fortified rice has the potential to reach 740 million vulnerable people in
India, especially women and children, through the government’s
safety-net programs, making it viable for addressing vitamin and
mineral deficiencies for a large section of the population. Also, the cost
of fortification is minimal (between 30 and 80 paise), especially
compared to the negative health and economic costs of vitamin and
mineral deficiencies. Scaling up rice fortification will not only improve
the health of India’s families and communities but improve the
productivity of the country at large. PATH is supporting the government
of India in its endeavours and initiatives to expand fortification

Scope and Opportunities for Fortified Rice Kernel Manufacturing

Micronutrient deficiencies are now recognized as an important contributor to

the global burden of disease. Food fortification is the process of adding
micronutrients (essential trace elements and vitamins) to foodstuffs. Food
fortification is a more cost-effective and sustainable solution. It plays a major
role in improving the diet and meeting the micronutrient needs of the
population. One of the most fundamental decisions underlying food fortification
schemes is selecting appropriate foods to be fortified with the essential
micronutrients lacking in a population‘s diet. Criteria to identify potential food
fortification vehicles generally include selecting a food that is commonly eaten
by the target groups, is affordable and available all year long, and is processed

Page 42 of 57
in such a manner that fortification is technically feasible and can be done
economically. Staple foods such as wheat flour and sugar have been popular
foods to fortify to address micronutrient deficiencies in several developing
countries. This document provides an overview of the importance of rice as a
staple food and food vehicle for fortification in countries where populations
suffer from micronutrient deficiencies and with a burden of diabetes.

Micronutrient deficiency is very predominant in rice eating populations and it is

not so easy to fortify rice with micronutrients. Rice fortification has been an
underutilized opportunity because technologies used cost-effectively for nearly
a century in wheat and maize milling cannot be adapted to rice milling.
Fortification of wheat and maize flours involve adding and mixing a fine
fortificant powder to equally fine flours. But micronutrient powders simply
added to polished rice grains falls off. Adding chemical compounds to adhere
fortificant powders to the surface of the rice grain may work to some extent,
but most of the added micronutrients will be removed by washing or be lost in
the discarded cooking water. One of the most promising and highly accepted
benefits of this technology is to fortify rice with micro nutrients. During this hot
extrusion technology, rice flour, a fortificants, and water will be passed through
twin screw extruder and cuts it into grain-like structures that resemble rice
kernels. This process involves relatively high temperatures (90-110oC) obtained
by preconditioning and/or heat transfer through steam heated barrel jackets. It
results in fully or partially pre-cooked simulated rice kernels that have similar
appearance (sheen and transparency) as regular rice kernels called Fortifies
Rice Kernels (FRK). So far commercially available rice fortification projects have
been using FRK at 1% to regular rice. Currently this practice is being used in
Bangladesh Brazil, Burundi, Cambodia, China, Colombia, Costa Rica, Dominican
Republic, Liberia, Myanmar, Philippines, Senegal, Tanzania, Vietnam etc.
Number of acceptability and efficacy studies have been conducted across the

Page 43 of 57
globe. There is absolutely no issue with the acceptability as FRK inclusion rate
is only 1%. Rice fortification this technology is very effective and doesn‘t add
much cost to fortification.

Indian government has been very actively working on introducing fortification

of staples such as salt, wheat flour, milk, oil and rice. Food Safety Standards
Authority of India (FSSAI) has laid down standards for fortification of these
staples. Fortifications of staples other than rice have been carried out
aggressively. As rice fortification needs specialized equipment, it is moving
slowly. Currently there are only about five manufacturers who have been
manufacturing FRK in the country. Rice fortification is currently carried out on a
pilot scale in few districts in five states.

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 FSSAI Standards for Rice Fortification
Target level
/kg

Micronutri Recommended Chemical of fortified

ent Form rice Unit

Micronized Ferric
Pyrophosphate 20 Mg

Iron

NaFeEDTA 20 Mg

Mandatory Folic Acid Folic Acid 1300 g

Vitamin B12 Cyanocobalamine 10 g

Zinc Zinc Oxide 30 Mg

Vitamin A Retinyl Palmitate 1500 g

Thiamine hydrochloride 3.5 Mg

Vitamin B1

Optional Thiamine mononitrate 3.5 Mg

Vitamin B2 Riboflavin 4 Mg

Niacin Nicotinamide 42 Mg

Vitamin B6 Pyridoxine hydrochloride 5 Mg

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There are tremendous opportunities for FRK in India. There are opportunities in
both social safety network and open market. The social safety network includes
supplies to ICDS, MDM and PDS programs. India has the largest school feeding
program in the world. India feeds more than 12 crores of children every day under
Mid-day-meal (MDM) scheme. Already one of the major MDM implementing
agencies, Akshaya Patra Foundation started using FRK and are highly satisfied
with the results. It is estimated that MDM program may need about 30,000 MT of
FRK. Integrated Child Development Scheme (ICDS) is one of the world‘s largest
and most unique programmes for early childhood development. Currently, there
are about 10 crores beneficiaries supported in this program. Another opportunity
for FRK in the Indian social programs is fortification rice supplied through Public
Distribution System through fair price shops. India has more than 2.4 crore
families below poverty line who get about commodities through fair price shops. It
is estimated that about 35.5 million metric tons of rice is being supplied through
PDS program.

It is estimated that about 400,000 MT of FRK is required fortify rice in the social
safety network. Fortification of rice in the open market is additional requirement.
FSSAI has fixed the cost of FRK, which may increase the cost of rice fortification a
mere 60 paise per KG.

Also, there is an additional opportunity of producing fortified dal kernel, which can
be used to fortify lentils. Currently there are no FSSAI standards for fortification
of lentils but the industry is working with FSSAI to get standards for lentil
fortification. Further, Twin Screw Extruder (TSE), which is required to produce
FRK is a versatile technology with wide range of application and has great
potential in the food industry in India. This technology can be used to make
diversified products.

Page 46 of 57
The above narration suggests that there is excellent opportunity for a Twin Screw
Extrusion project. It is estimated that there is a requirement of about 500
extruders of 200 kg/hr capacity to meet the demand of production of FRK in
India.

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Page 48 of 57
Process of manufacturing fortified rice kernel:

One of the most promising and highly accepted benefits of this technology is to
fortify rice with micro nutrients. During this hot extrusion technology, rice flour, a
fortificants, and water will be passed through a twin screw extruder and cuts it
into grain-like structures that resemble rice kernels. This process involves
relatively high temperatures (70-110oC) obtained by preconditioning and/or heat
transfer through steam heated barrel jackets. It results in fully or partially pre-
cooked simulated rice kernels that have similar appearance (sheen and
transparency) as regular rice kernels. So far commercially available rice
fortification projects have been using RCR with very high amount of micronutrients
and adding this grain at 1% to regular rice.

MAKING FORTIFIED RICE:

By adding Fortified Rice Kernel 1% to regular rice, fortified rice can be prepared.
MARKETING:
Direct marketing:
Mid-day meal facilitating agencies like Akshya Patra, Nandi foundation and many
others
Rice millers who wish to make branded fortified rice marketing
Indirect marketing:
For direct users 10 gram pouches (to add in 1 kg of rice) in homes through Super
markets, Retail outlets and online sales.

Page 49 of 57
Page 50 of 57
 Project Financials

200Kgs per hour/3.2MTs per day (2 shifts)/960MTs per year

Max capacity utilisation: 80%

Production capacity: 960 x80%=768 MTs per year

Input-Output ratio: 100%

Electricity required: 172.5HP +7.5 for Bore well& others=180HP

Water required per day: 2000 liters per day

S.No Description Rupees Amount

(Rs.lakhs)
Capital expenditure
1 Land & Buildings -On lease-
10,000 Sft Factory shed
Total 10,000 sft @ Rs.7.00 per sft :Rent 70,000-00
Rental advance 6moths 4,00,000.00
2 Building development & foundation etc 1.50
3 Plant & machinery
A. Artificial Rice production Line 39.80
B. Pulveriser 11.70
Total 51.50
ADD:GST18% 9.27
Total 60.77
ADD: Packaging & Forwarding charges 2.58
5% of 51.50
ADD: ERECTION & Commissioning 5.00
charges
Total 68.35

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 c)RO plant ,25Kgs bag Bag packing 1.65
equipment & other equipment
Total 70.00 70.00
4 Electrical cables & fittings 3.00
6 Electrical equipment
Generator 125Kva 7.95
7 Office Furniture & equipment
i) Tables & Chairs -3 Sets x Rs.15000.00 0.45
ii) Computer Tables & chair 1 Set 0.10
iii) Visitors plastic chairs 12 xRs.500.00 0.06
iv) Computer with printer -1 set 0.30
v) water cooler 0.09
Total 1.00 1.00
8 Building Deposit 4.00
9 Technology fees 2.00
ADD: GST 18% 0.36
Total 2.36 2.36
10 Preliminary expenses 1.50
11 Preoperative Expenses 2.19
Total

Total Capital expenses Rs.Lakhs

1 Land & Buildings -On lease-
2 Building development 1.00
4 Plant & machinery 70.00
5 Electrical cables & fittings 3.00
6 Electrical Generator 7.95
7 Office Furniture & equipment 1.00

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8 Deposits 5.00
9 Technology fees 2.36
10 Preliminary expenses 1.50
11 Preoperative Expenses 2.19
Total capital Expenses 94.00

Annual working capital calculation Rs. Lakhs

1 Raw Materials
i) Broken Rice
200Kgsx16x300 days=960MT x
80%=768MTsx98.7%=758.02MT
Cost per ton Rs.18,000-00
(including transportation )
Total 758.02 x Rs.16,000.00 121.28
2) Premix 1.3% of 768MTs
9.984 MTs x Rs.10,00,000.00 MT 99.84
(including transportation )
221.12 221.12
2 Packing materials
A)25Kgs plastic printed woven sacks
768MT x40= Total 30720 Nos
Sack/bag rate: Rs12.00
Total 30720 x Rs.12.00 3.69
B) Stitching thread etc 0.11
Total 3.80 3.80
3 Utilities
i) Electrical charges
180HP x80%x 0.754 x16 hours x300days

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 5,21,165 units x Rs.7.00 36.48
iii) Water (RO plant will be there. No cost --
on water )
Total 36.48 36.48
4 Repairs & maintenance
82.00 lakhs x 3% 2.46
5 Insurance @ Rs.5.00 per Rs.1000.00
7800 x5.00 0.39
6 Salaries & wages
i) Production manager 1Nos x 3.00
Rs.25000.00 x12M
ii) Skilled workers -2 x2=4 Nos 5.76
xRs.12000.00 x12 M
iii) Unskilled workers -4Nosx 2=8nos 9.60
xRs.10,000.00 x12M
iv) Accounts & Admin. Assistants- 2Nos 2.40
=2 Nos Rs.10000.00 x 12M
V) marketing excutive-1 No x 1.80
Rs.15000.00 x12
Total 22.56 22.56
8 Building Rent
Rs.50,000.00 x12 6.00
9 Administrative overheads
768 MTs x Rs.150 per ton 1.15
10 Marketing expenses
7,68,000 Kgs x Rs.3.50 (Rs.0.50 26.88
(Travelling & incidental expenses)+
Rs.3.00 Agency charges)
41.78 Total annual expenses 320.84

Page 54 of 57
First year @50% capacity utilisation total annual
expenses
320.84 x50% 160.42 say 160.00

Working capital required

160.00/12 x2 Months 26.67 27.00
Working capital margin 25% 7.00
Working capital loan 20.00

Project total investment Rs.lakhs

@50% capacity utilisation
Total capital Expenses 94.00
Working capital 27.00
Total 121.00

Project cost Rs.lakhs

Total capital Expenses 94.00
Working capital margin 7.00
Total 101.00

Means of Finance Rs.Lakhs

Equity 25.00
Term loan 101.00 x75% 76.00
Working capital loan 20.00
Total 121.00

Page 55 of 57
 Profitability @ 50% capacity utilisation
A Total Annual sales income Rs.lakhs
Fortified Rice Kernel
768 MTs x 50%=384MT x 65,000.00 per 249.60
ton
(Rs.78000.00 is the minimum
procurement price by ISCON Bangalore )
Total annual sales income 249.60
B Total Annual expenses Rs.lakhs
i) Working expenses
320.84x50% 160.42
ii) Depreciation 15%
Building development 1.00
Plant & machinery 70.00
Electrical cables & Fitting 3.00
Electrical Generator 7.95
Office Furniture & equipment 1.00
Total 82.95 X15% 12.44
iii) Interest on loans 13%
Term loan 76.00
Working capital loan 20.00
Total 96.00x13% 12.48
iv) Technology fees write-off 2.36
v) Preliminary expenses write-off 1.50
vi) Preoperative Expenses write-off 2.19
48.58 Total annual expenses 191.39

Page 56 of 57
 Profit Rs Lakhs
Total annual sales income 249.60
Less Total annual expenses 191.39
Profit 58.21

1 Profit on turnover
58.21/249.60x100 23.32%
2 Profit on Total project investment
58.21/121.00 x100 48.11%
3 Profit on equity /investment
58.21/25.00 x100 233%
Note: The above financial data is guestimates only. There may be some changes in
costing at the time of preparation of the project report.

Page 57 of 57