NUDEC developed the National Bio-fortification Guidelines for Tanzania

supported by Nutrition International (NI), 2020

The main purpose of the national bio-fortification guidelines was to contribute to national efforts to reduce nutritional deficiencies as a significant public health problem among vulnerable groups.

The main objective of the national bio-fortification guidelines were to contribute to improved health and nutrition status of vulnerable groups in Tanzania. Specific objectives were

• To enable the country to produce specific bio-fortified crops with traits that will make vitamin A, iron, zinc, lysine and tryptophan available at the community level;
• To provide national guidance on the institution and implementation of bio-fortification initiatives in the context of nutrition-sensitive interventions of the NMNAP;
• To provide a framework for the planning, implementation, monitoring and evaluation of national bio-fortification initiatives and associated regulatory mechanisms; and
• To foster partnership between the public and private sector, Civil Society Organizations (CSO) and communities in addressing malnutrition through dietary improvement using bio-fortified crops.

The guideline is composed of five chapters as follows:

Chapter one: narrates the general problem of micronutrient deficiencies and its main causes. It highlights the status of the problem globally, regionally and specifically for Tanzania.

The guidelines cover the whole food chain from variety development to consumption of bio-fortified foods. The guidelines address both macro and micro nutrients with an initial focus on three micronutrients (vitamin A, iron and zinc) and protein (lysine and tryptophan). The bio-fortification guidelines complement existing micronutrient and related national guidelines and interventions.

Key areas in the value chain and the key steps towards development of bio-fortified food crops include the following:

Variety development and release

This involves availing of varieties that are adapted and preferred by farmers and consumers. A participatory plant breeding approach is usually used to develop a desired variety for farmers. The reproduction system, such as self-pollination, cross-pollination or vegetative propagation of the crop will guide the choice of breeding method. It is important to note that bio-fortified varieties to be developed in Tanzania should use conventional methods of breeding conducted in a natural way of reproduction or using agronomic approaches-not genetic modification.

Keyguides

• Researchers shall abide by the relevant national policies and regulations for production of any seed variety;
• Research institutions shall conduct screening and evaluation of the germplasm (local and exotic) to develop varieties with quality nutritional attributes;
• Researchers shall conduct trials at different ecological zones for adaptability and community acceptability;
• Research institutions should provide guidance to extension workers and different stakeholders on production, processing and preparations of bio-fortified food crops;
• Researchers shall submit new seed varieties to appropriate regulatory body for testing;
• The National Variety Release Committee shall approve, endorse and authorize the distribution of new seed varieties;
• The National Seed Committee shall register new released varieties in the National Variety List.

Seed multiplication and distribution

After a variety has been officially released, planting materials (seeds or vines) should be made available to farmers in sufficient quantities, affordable prices and in a reasonable time frame. Both public and private sectors should be involved in production and distribution of certified seeds. The seed packets should be labelled to show agronomic variables such as production ecologies, fertilizer requirements, spacing, production potential under optimum conditions and necessary merits for Value for Cultivation and Use (VCU).

Key guides:

• Researchers shall refer and abide to Acts, National Regulation and Breeders’ Rights
• Seed multipliers shall be approved under the supervision of regulatory bodies;
• Seed multipliers shall avail the seeds to farmers;
• Seed dealers shall ensure packaging in different weight lots and use labels that contain important information about the biofortified seeds;
• Seed dealers shall ensure provision of genuine biofortified seeds with an inserted flier providing instructions on how to store, plant and cultivate seeds;
• Seed business shall be conducted by qualified personnel.

Production of bio-fortified crops

Production of bio-fortified crops should follow recommended GAPs and quality seeds should be obtained from registered seed dealers with properly labelled seed packages for easy identification. Crop husbandry practices for production of bio-fortified crops should include planting with recommended spacing to obtain optimal plant population per unit area, as well as weeding and pest control. Timely harvesting should be done after the crop reaches maturity.

Key guides:

• Bio-fortified seed dealers and distributors must obtain permits from authorities responsible for quality assurance of seeds;
• Producers of bio-fortified crops shall apply Good Agricultural Practices (GAP) accordingly.

Post-harvest management (PHM)

Post-Harvest Losses (PHL) might lead to food and nutrition insecurity, as well as reduced income at the household and national levels. Although bio-fortified crops are rich in certain nutrients, if the crops are not handled properly, PHL may reduce the nutrient content. PHLs are more common in pro-vitamin A crops, while iron and zinc crops are more stable.

Key guides:

• Farmers should harvest food crops in a timely manner and according to technical information provided by experts and extension workers for each specific crop variety;
• Farmers should sort seeds before storage;
• Farmers and stakeholders should practice GAP on PHM of food crops;
• Transporters should adhere to guidelines and technical information from experts on transportation of specific bio-fortified crops;
• Food traders should abide by PHM systems to prevent loss of nutrients during marketing.

Processing and marketing of bio-fortified crops

Key guides:

• Food processors shall abide by the food quality standardsestablished by respective regulatory authorities;
• Food processors shall abide by agro-processing and marketing policies, regulations and guidelines by seed developers in order to minimize loss of nutrients;
• Food processors shall use proper labels on identification of biofortified food crops and accurate instruction on how to use them;
• Food processors should abide to guidelines on food packaging materials as provided by food safety regulatory bodies.

Utilization of bio-fortified foods

This involves food preparation, cooking and serving that meets the nutritional needs of different demographic groups. When preparing and cooking biofortified foods, best food preparation practices (such as cooking methods) that lead to maximum retention of nutrients and other basic hygiene measures should be applied.

Key guides:

• Institutions responsible for food safety shall ensure implementation of food safety measures and make regular inspection of food vending sites to ensure adherence to food safety procedures;
• Food vendors shall observe guidelines on food preparation and recipes prepared by bio-fortification researchers and food and nutrition experts; and use methods which will ensure maximum retention of micronutrients from bio-fortified products;
• Nutritionists/food scientists from different institutions should develop different recipes for bio-fortified foods to meet the nutritional needs of different demographic groups;
• Extension/field workers from agriculture, community development and health sectors shall promote production and consumption of biofortified foods; and
• The Ministry of Agriculture in collaboration with Ministry of Health Community Development and Ministry of Education shall promote and coordinate use of bio-fortified foods in institutions providing mass catering such as hospitals, boarding schools, colleges; prisons, hotels, restaurants and food vendors like “Mama Ntilie”.

Cross-cutting issues

Initiatives to improve nutrition cannot be sustainable without taking into consideration of cross-cutting issues. Cross-cutting issues considered in theguidelines include gender, social and behavior change communication, climate change and people living with HIV/AIDS and tuberculosis (TB).