Effectiveness of Implementing Wheat Flour Fortification Model in Rural Areas

Abstract

India has a very high burden of malnutrition, including micronutrient malnutrition. According to National Family Health Survey IV (2015-16), more than 50 percent of all women of reproductive age and more than 45 per cent of pregnant women were found anemic. The anemia prevalence among young children is about 59 percent, and in men, it is about 23 percent. In rural areas of India, it is a practice that majority of households grind their wheat grains in small scale mills (chakki ) located near to their homes instead of buying packaged wheat flour, wheat flour fortification through these small chakkis is a good option to reduce the burden of micronutrient deficiency in rural and tribal areas. The primary objective of this research study is concerned with assessing the effectiveness of wheat flour fortification in terms of knowledge, attitude and practices of community towards using fortified wheat flour. This study has been done in Salumbar block of Udaipur district in Rajasthan. The sample size calculated for the study was 400. Total sample was collected from 20-gram panchayats. In addition to these, 50 chakki operators and 10 key stakeholders like Medical Officer, Sarpanch, ANM, Anganwadi worker, School Teacher were identified for the study. The research studies done in many small-scale flour fortification programmes showed improvement in hemoglobin levels among community especially women and adolescent girls. The data analysis in this study revealed that around 73 percent of sampled households are using fortified wheat flour on regular basis. Eighty eight percent of respondents opined that fortified wheat flour is beneficial and normally beneficial for women health while on significance of fortified wheat flour for new born health, 93 percent responded that it is highly beneficial, beneficial or normally beneficial. More than 70 percent of the stakeholders have good knowledge on significance of fortified wheat flour on all above mentioned indicators. More than 73 percent of respondents agreed to pay a minimal amount for getting fortified wheat flour from small chakkis. Ninety percent of total stakeholders recommended that community is willing to pay additional minimal amount and thus they should regularly use the fortified flour. However, chakki operators highlighted technical issues related to electricity supply require to run a chakki, hampering their grinding process. The study reveals that fortified wheat flour is well accepted by the community. Households which are regularly using it, most of them did not find difference in its taste, colour, odour when compared to normal wheat flour. The issues raised by chakki operators need to be dealt while implementing such fortification program. Implementation of wheat flour fortification model in rural areas through small chakkis could be an effective approach in reducing prevalence of micronutrient malnutrition among community if extensive social and behaviour change communications activities are undertaken for improving knowledge and attitude of community.