Workshop highlights tech advances, benefits of fortified wheat flour in commercial market

Aiming to combat micronutrient deficiencies and improve public health, TechnoServe Inc., in collaboration with Millers for Nutrition, organised a motivational workshop titled “Technology and Benefits of Introducing Fortified Wheat Flour in the Commercial Market.”

The event was held on 28 May 2025 at Lakeshore Heights in Gulshan, Dhaka, and brought together around 46 participants from government agencies, development partners, and the industry.

The workshop aimed to raise awareness of the importance of fortified wheat flour in tackling persistent micronutrient deficiencies—particularly Vitamin A, Iron, and Zinc—which remain a serious public health concern in Bangladesh, especially among women and children.

In the opening remarks, Md. Guljer Ahmmed, Country Program Manager, TechnoServe Inc., underscored the critical need for collaborative action to expand food fortification initiatives.

The event was honored by the presence of several distinguished guests, including the chief guest Md. Jamal Hossain, Additional Director General of the Directorate General of Food, who said, “Fortified wheat flour not only ensures nutrition but also serves as a sustainable public health strategy.”

He added, “The time has come for its commercial expansion, as people have become significantly more health-conscious.” Special guest Deputy Director of BSTI, SM Abu Sayed, said, “He is optimistic that wheat fortification will be successfully implemented on this foundation.”

He also highlighted the key aspects of quality control and regulatory measures for fortified wheat flour.

The keynote presentation by Md. Nayem Zobayer, Senior Food Fortification Specialist at TechnoServe Inc., delved into wheat flour fortification's technological innovations and economic viability. He emphasized the urgent need to address micronutrient deficiencies and cited fortification as a scalable, cost-effective, and sustainable solution.

An open discussion session engaged flour millers, food industry leaders, and private sector stakeholders, who enthusiastically supported voluntary fortification efforts.

They stressed the importance of synergistic collaboration between government agencies and development partners to ensure broader market adoption. Industry representatives from BASF and Müllen Chemie, along with key development organizations such as the World Food Programme (WFP), Nutrition International (NI), and the Global Alliance for Improved Nutrition (GAIN), contributed valuable insights and reaffirmed their commitment to supporting food fortification initiatives in Bangladesh.

Faria Yasmin, Chief Business Officer at ACI Foods Ltd and member of the Global Millers’ Advisory Group under Millers for Nutrition, delivered powerful closing remarks on the crucial role of public-private partnerships and innovation in making fortified wheat flour a staple in every Bangladeshi household.

The workshop concluded with a vote of thanks from Md Guljer Ahmmed reaffirmed the collective commitment to scaling up sustainable and inclusive food fortification initiatives.

The workshop marks a significant milestone in Bangladesh’s relentless efforts to combat micronutrient malnutrition. It reinforced the urgent need for unified action among government agencies, private enterprises, and development partners to expand food fortification efforts, ensuring improved nutrition and better health outcomes.