Archives

Vol. 8 No. 10
October 1-31, 2007

Food company eyes the potential of malunggay for biofortification
by Rita T. dela Cruz with reports from Biolife

Malunggay-fortified noodles

A noodle company is eyeing malunggay for the biofortification of noodles as part of its commitment to support the program to fight malnutrition which is prevalent in the countryside, said Director Alice Ilaga of the Biotechnology Program Office (BPO) of the Department of Agriculture (DA).

Given the nutritional value of malunggay, it can also be used in fortifying other products including sauces, juices, milk, and bread.

Fortification of food is just one of the many marketing potentials of malunggay that the private sector could tap and adopt given that the Department is strategically positioning itself to boost its commercial production.

Although currently, the Philippines is still in the midst of developing the local market for malunggay and its various product lines, the industry is slowly on its way to become a global competitor with the help of DA's Biotechnology Program.

Biofortification of food crops is one of the most promising new tools of science today to fight malnutrition and save lives.

This approach is a new paradigm in the field of agriculture, the results of which focus on providing better food to poor people and not just providing them with bulk.

This approach is in sync with the millennium development goals that are being implemented by agricultural organizations all over the world—eradicating hunger, reducing child mortality, and improving maternal health.

Essentially, biofortification is the process of breeding food crops that are rich in bioavailable micronutrients. In other words, these crops are being “loaded” with high levels of minerals and vitamins in their seeds and roots, which are then harvested and eaten.

Through biofortification, farmers are provided with crop varieties that naturally reduce nutrition-related health problems.

Archives

Vol. 8 No. 10
October 1-31, 2007