Abstract
Vitamin A deficiency is a public health problem in many developing countries. There is general consensus that food-based approaches are viable and sustainable options for addressing vitamin A deficiency in populations. One good example is the fortification of food, which, if properly monitored, could make a significant contribution towards improving the vitamin A status of a population. In this respect the food industry could play a pivotal role. We proved that the incorporation of a red palm oil-based shortening (Carotino) in the baking process of a nutritional biscuit was as good as synthetic β-carotene in reducing vitamin A deficiency in schoolchildren. As a result we looked at the possibilities of introducing Carotino into other products as a means of fortifying them with β-carotene. Using traditional recipes and food-composition data, we identified a variety of products which, when baked with Carotino shortening, could provide from 15% to 200% of the RDA for β-carotene per portion of product consumed. Even if these products are not consumed on a regular basis, their contribution towards addressing vitamin A deficiency could be significant and its use in the baking industry worth promoting.