• Fortified whole grains offer six to seven times more nutritional value.
• They provide higher protein, fiber and essential micronutrients.
Image: HANDOUT
Kenya is among the countries poised to benefit from a new initiative aimed at reducing global malnutrition.
The Fortified Whole Grain Alliance (FWGA) has set a goal to reach 10 million people in seven countries by 2025 with fortified whole grain solutions.
The initiative is designed to tackle global malnutrition and promote sustainable food systems that benefit people and the planet. It will support Kenya, Rwanda, Benin, Burundi, Egypt, Ghana and Nigeria.
Roy Steiner, senior vice president for food at The Rockefeller Foundation said investing in fortified whole grains means investing in the health and well-being of future generations, particularly for those in vulnerable communities.
“This initiative aligns with The Rockefeller Foundation's commitment to building a more equitable and sustainable world where everyone, regardless of their circumstances, can thrive,” Steiner said.
The FWGA was launched during the 2024 Africa Food Systems Conference Summit in Rwanda.
The alliance is a coalition of stakeholders from across the food system, including nonprofit and private sector members, dedicated to increasing the global consumption of fortified whole grains.
It is supported by The Rockefeller Foundation, the Novo Nordisk Foundation and Canada’s International Development Research Centre, in collaboration with implementing and institutional partners such as the Global Alliance for Improved Nutrition (GAIN).
According to the Food and Agriculture Organization of the United Nations, whole grains retain their germ and bran, making them more nutritious. Whole grains are typically found in cereal-based products like rice, grains, pasta and bread.
Historically, whole-grain foods were widely consumed in Africa and globally until industrial milling processes led to a significant increase in refined grain products.
“Industrial milling drastically reduced the cost of producing refined meals and flours, leading to a surge in the consumption of products such as very white ugali, white bread and white rice,” the alliance noted.
However, over the past 15 years, there has been a growing interest in whole-grain foods. The alliance pointed out that recent scientific evidence shows that regular consumption of whole-grain foods helps prevent common diseases such as obesity, Type 2 diabetes, coronary heart disease and certain cancers.
“These health benefits are largely due to the higher dietary fiber content in whole-grain foods,” the alliance adds.
In Kenya, the alliance is collaborating with small-scale and micro mills, including posho millers, to enhance the informal sector’s capacity for fortification and food safety.
This effort aims to improve the nutrition and health of schoolchildren by introducing and scaling up fortified whole-grain meals in school feeding programmes.
FWGA projects that by 2031, 500 local millers in Kenya will be trained and equipped to supply fortified whole-grain flour to schools, benefiting seven million Kenyans with healthier, more nutritious meals.
GAIN executive director Lawrence Haddad said, “This initiative has the potential to significantly impact global nutrition, especially if we focus on public procurement. By increasing the availability of fortified whole grains, we can improve the health of millions while also benefiting the environment.”
Current initiatives are underway in Kenya, Rwanda, and Burundi, focusing on fortified whole-grain maize.
Fortified whole grains offer six to seven times more nutritional value than their refined counterparts, providing higher protein, fiber, and essential micronutrients.
They also support environmental sustainability by reducing greenhouse gas emissions, as FWG requires less water, land, fertilisers and pesticides.