In previous blogs, we described the accomplishments and challenges associated with the implementation of Phase-I of the Sustainable Flour Fortification Initiative (branded as “SFurtI”). This led to a very important research question: why do some people choose to buy (and…

The Sustainable Flour Fortification Initiative – branded as “SFurtI”– focuses on providing reasonable and convenient solutions to micronutrient deficiencies for tribal communities of Gujarat. Launched one year ago, SFurtI uses market-based approaches to distribute sachets of micronutrient powder which can…

The Tata-Cornell Institute (TCI) has been running an iron flour fortification program in a tribal community in Gujarat. It uses the principles of social marketing to generate awareness about the importance of iron and other micronutrients, and consequentially aims to…

They say “we are what we eat” but can it be that we are what the soil is? Soil forms the foundation of the food we eat. It also serves as the main reservoir of the water we drink, making…

Iron-deficiency anemia (IDA) is one of the most frequent nutritional disorders, affecting up to 1.6 billion people worldwide [i]. Bioavailable iron is essential to synthesize hemoglobin, the oxygen-transporting protein. The shortage of iron depletes hemoglobin, resulting in various detrimental health…