ON FOOD fORTI - DOH Central Library - Department of Health

44
costs of fortified products.citingthis factor
as a-critical area in nutrition education.
She said there would be a need to lower
productcosts to ensure public acceptance.
Ms. Alma Ocampo of Century Canning
Corporation also asked how the
governmentandotheragencies couldhelp
the food industry to reach the poor
consumer in volume, considering the cost
of fortification would significantly affect
the already thin or minimal margins of
profit of certain products. Mr. Maglalang
answered that in the case of sardines, for
example, which is a product of the poor,
the cost of fortification would not raise
the product cost higher than the highest
price of the product in the market. He
said that the government marketing
program, if combined with the,marketing
or promotionplanofthe food maufacturer,
.-
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'D FORTIFKATION
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Mrs. Zeny Yao, Salt Producer, JY International
. A Report on Food Fortification
•
should ensure market reach. Dr.
Mehansho added that since the
micronutrients to be added are in very
small amounts, there is no needto increase
prices, asIn the fortification of Star
Margarine with vitamin A. He said the
government could help by. reducing
importtaxes on ingredientsbutotherwise,
the real additional cost of fortification is
very minimal. Inthis regard,Ms. Mendoza
mentioned a food producer, Swift, which
fortified a meat product without raising
its price.
Availability of Iodized Salt.
. Ms. Angie Maglaya of the Philippine
Institute of Pure and Applied Chemistry
asked about the availability of iodized
salt in the market. Ms. Jonjie Guballa
of Guballa Corporation in San Jose,
OccidentalMindorosaid that hercompany
is still studying the prospect of selling
in Metro Manila ifthe demand for iodized
salt makes it worthwhile. She expressed
hope that, with the help of the food
manufacturers, her sales volume would
allow her company to concentrate on salt
iodization. Ms. Zeny Yao of JY
International informed the audience that
her company can supply iodized salt,
especially in volume. She urged the food
manufacturers to use iodized salt which,
she said, would not add too much cost
on their production. Mr. Johnny Khong
Hun also "advertised" theavailability of
iodized salt, among 30 kinds of salt, in