Why make rice more nutritious?

Rice is eaten by over half of the global population, making it the world`s number one staple food. It is consumed in many developing countries, where deficiencies in essential vitamins and minerals, also called micronutrients, are known to be high.

Rice is a good source of energy and a natural source of vitamins and minerals, but neither milled white nor brown rice provide a significant quantity of micronutrients compared to the daily recommended intakes. In addition, the milling process removes both the fat and nutrient-rich bran layers, which produces the commonly consumed and starch-rich white rice.

Following the harvesting and milling process, fortifying rice with vital micronutrients is an effective solution for addressing deficiencies and improving the micronutrient status of the millions of people for whom rice is the main staple food. It also offers a huge opportunity to differentiate rice brands by addressing the specific needs of consumers, such as high fiber or increased protein content.