Vitamin A losses in a commercial food supply chain of fortified vegetable cooking oil and maize flour: A case from Malawi

Abstract

Vitamin A levels were analyzed in fortified vegetable cooking oil and maize flour through a commercial food supply chain, from the production line to selected retail outlets using standard procedures over different times of exposure to sunlight. Samples from the production line acted as controls. In all the cases, vitamin A levels decreased at various stages of the supply chain with the least retention in products sold by street vendors. Statistical analysis showed significant losses (p<0.05) in vitamin A after the samples were exposed to sunlight. These results indicate that although food fortification is crucial in making micronutrients available to poor households, especially in developing countries like Malawi, there is need to sensitize retailers on proper handling and storage of these products to minimize losses in the supply chain.