Ivory Coast and the lack of enough access to fortified foods

During the pre-conflict period in Ivory Coast, coverage of properly fortified salt (iodine), wheat flour (iron and folic acid), and vegetable oil (vitamin A) remained stable or improved, according to the studies conducted in Abidjan. But, when compared to worldwide norms, the legally mandated iron levels in flour appear to be low, and when paired with a modest portion of suitably fortified flour, the increased iron intake appears to be minimal, particularly among young children (Rohner et al, 2016). This shows that there is still room for food fortification’s improvement in Ivory Coast as those fortified foods and food products are less accessible to most of the population that suffers from food insecurity and malnutrition.

There are also various barriers that impede many people, particularly women, from choosing good diets and nutritional habits for themselves and their children. Some of those barriers are cultural beliefs, societal norms, and a lack of dietary knowledge. All this prevents women from making the best choice for their health and well-being, as well as their children’s.

References:

Rohner, F., Leyvraz, M., Konan, A. G., Esso, L. J., Wirth, J. P., Norte, A., ... & Aaron, G. J. (2016). The potential of food fortification to add micronutrients in young children and women of reproductive age–findings from a cross-sectional survey in Abidjan, Côte d’Ivoire. PloS one, 11(7), e0158552