Combating Hidden Hunger through Bio-fortification
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This document summarizes efforts to combat hidden hunger through biofortification of staple crops. Biofortification is the process of improving the nutritive value of crops through conventional breeding, genetic engineering, or fertilization. Research is focusing on increasing iron, zinc, and pro-vitamin A in beans, a staple crop in parts of Africa. Several biofortified bean varieties have been developed and released with higher nutrient levels. Studies are exploring how cooking and food preparation impact nutrient bioavailability from beans. Efforts are also underway to test if intake of biofortified beans can improve micronutrient status and nutritional outcomes in vulnerable populations. Challenges and opportunities for adoption, scaling up, and integrating biofortification
Combating Hidden Hunger through Bio-fortification
- 1. Combating Hidden Hunger through Bio-fortification Annual Program Review 2011Nairobi, Kenya10 May2011Martha NyagayaRodah ZuluHelena Pachon
- 2. Hidden hunger- A massive problemMap: USAID10m deaths/yr, 50% due to malnutrition, more illness & diseases, low cognitive ability,low capacity for physical labor, stunted impaired growth, poor reproductive health, decline in productivity>lower GDP
- 3. Bio-fortificationProVitamin AIronZincThe process of improving thenutritive value of staple foodsthrough:Conventional breedingGenetic engineeringFertilizer with trace elements
- 4. Bio-fortification: Complements existing nutrition interventionsCommercial FortificationSupplementationDietary Diversity BiofortificationSource: H+ 2008
- 5. Bio-fortification- A sustainable agricultural strategy for reducing micronutrient malnutritionTargets the poor – who depend heavily on staple foodsRural based – complements fortification and supplementationCost effective – research at a central location can be multiplied across countries and timeSustainable – investments are front loaded with low recurrent costs
- 6. Active development of conventionally bred bio-fortified cropsIronZincProVitamin ASource: H+ 2008
- 7. Multidisciplinary research teams for delivery of Bio-fortified crops
- 8. Will Bio-fortification of beans work?Can breeding increase nutrient levels enough to improve human nutrition?Will the extra nutrients be bio-available at sufficient levels to improve micronutrient status?Will farmers adopt bio-fortified beans and will consumers buy/eat in sufficient quantities?8
- 9. Focus on BeansMost important staple food in parts of Eastern Africa and Latin AmericaHigh content of iron absorption inhibitors polyphenols and phytic acidPer capita consumption in Rwanda is about 27 kg/year (200 g/day)Major protein, and mineral sourceHigh iron content (up to 10 mg/100g)Iron absorption around 5-10%
- 10. Research on Bio-fortified BeansDetermine nutrient targets-Iron -Zinc -Other foods consumedGermplasm screening-Analytical methods for rapid analysis of nutrientsFood science Bioavailability studies*Biological impact in humans‘Efficacy’Population impact ‘Effectiveness’
- 11. Targets: 3 fold increase in bean ironIron content in beanBaseline = 50 micrograms/gram
- 12. Target = 94 micrograms/gram
- 13. Estimated bio-fortification target increment = 44 micrograms/gramZinc content in beanBaseline = 30 micrograms/gram
- 14. Target = 47 micrograms/gram
- 15. Estimated bio-fortification target increment = 17 micrograms/gramConsumption 200 grams/day – adults
- 16. 100 grams/day – children, 4-6 years of age
- 17. 50 grams/day - 1-3 year of ageParticipatory Variety Selection86% of farmers prioritize agronomic superiority over micronutrient density Data from South Western Uganda N = 1200Agronomic superiority
- 19. Marketability
- 20. Nutrition qualityBio-fortified Bean - ReleasesNUA 1NUA 45Roba 1M.Soya
- 21. Will intake of additional Iron from beans improve micronutrient status?High variation in Iron levelsSource: N.Petry et al 2009
- 22. 1000800600mg GAE/100g dm4002000LibiGoftaPVA 8ZebraCAB 2GLP 2BCR 4Oba -1G 2331AyenewRoba 1CAB 19NakajaGLP 24ABA 136MEX 142RWR 10GLP X92GLP 585AND 620RWV 528HRS 545DecelayaMaharagiSelian 97MCM 2001Ituri MatataUmubanoVuninkingiVuninkingiVNB 81010VCB 81013TY 3396-12MLB 49/89ACAB 19 (F9)Mashai RedAwash MelkaRanjonombyUmubano K139.33333333Inhibitors of iron absorption in beansPolyphenolsWide variations depending on bean varieties (color)
- 23. Mainly in bean hullsPhytic acidContent constantly high 0.7-1.2 g/100 g
- 24. Mainly in cotyledonsTajeriFoman 2006
- 25. Effect of Cooking on Tannins and Phytates
- 26. % loss of iron Fe and Zn in bean after cooking
- 27. Reduction of cooking time – Effect of soaking
- 28. Bioavailability of iron and zinc in green shelled and dry beans
- 29. Comparative evaluation of % in vitro bio-availability of minerals cooked with Magadi soda and/or bean ash
- 30. Options for increasing adequacy of iron intake?Enhancers of absorptionInhibitors of absorptionPlant ferritinPhytatePolyphenolsInulin?Carotenoids?
- 31. Participatory recipe Development and Evaluation
- 32. New Recipe BooksUganda – 2 Kenya – 2 Tanzania – 4 To be modified for use inRwanda, Burundi and DRC2011Translate existing books for wider dissemination
- 33. Develop recipe books for EthiopiaBean Product DevelopmentFocus – Iron, zinc and protein Nutrient density and quality This products is being tested in Ethiopia as a weaning product
- 34. Efficacy To establish whether there is a physiological adaptation to the inhibitory effect of bean polyphenols during long term consumption of a mixed dietTo compare the biological impact of iron bio-fortified beans on biochemical and functional indicators of iron status
- 35. EffectivenessObjective: Feasibility of improving nutrition status of vulnerable communities with improved bean varieties
- 36. Countries:Malawi, Zambia, Cameroon, Ethiopia, DRC, BurundiControlled consumption studiesKenya and UgandaBaseline nutrition surveys: Burundi & DRC Less than 50% well nourished
- 37. High prevalence ofstunting (57%)Source: CIALCA 2009
- 38. Prevalence of MalnutritionWasting (Weight for Height)South Kivu - 12%
- 39. Rwanda - 2%
- 40. Bas Congo - 2% Stunting (Height for Age)South Kivu - 25%
- 41. Rwanda - 10%
- 42. Bas Congo - 21% Underweight (Weight for Age)South Kivu - 31%
- 43. Rwanda - 6%
- 44. Bas Congo - 9%High correlation between stunting (H/A) and underweight (W/A) low prevalence of wasting (W/H)Prevalence of underweight directly describes:Magnitude of growth faltering
- 45. Stunting in young children Malnutrition causes are both chronic and acuteSource: CIALCA 2009
- 46. Scaling up dissemination withpartnerships at different levels
- 47. SummaryBreeding progress is good and several bio-fortified bean varieties can be released by 2012Strategic issues for enhancing Impact on nutrition, food security, and incomeIdentify, strengthen and fine tune service delivery mechanisms (seed, extension, information)
- 48. Strengthen and expand linkages with the health sector, private sector and policy actors
- 49. Analyze and address constraints affecting adoptionThank You!
Editor's Notes
- #7: What are these products that are being developed? List crops – There is insufficient natural genetic variation to exploit for some nutrients in some crops.
- #17: Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean varieties. The raw and cooked bean varieties with highest tannin concentrations were Maasai Red and AND 620 while the lowest was Lingot Blanc and MEX 142, respectively. Similarly there was a significant difference (p>0.05) in the phytate concentrations between the raw and cooked bean samples. The raw and cooked bean varieties with highest phytate concentrations were MLB 49-89A and AND 620 while the lowest was VCB 81013 and Maharagisoja, respectively. The results revealed that cooking has an effect of reducing the anti-nutritional factors, although the extent of reduction varies from one bean variety to the other.
- #30: These components are implemented through a cascade of implementers
- #31: Dissemination strategies are evaluated in terms of: ImpactCosts