Nutrition International provides training on QAQC

By: News Desk
Published: 06:40 PM, 28 Oct, 2022
Nutrition International provides training on QAQC
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Nutrition International Pakistan organized a one-day training session on Thursday 27th October at Peral Continental hotel in Karachi. The training was based on edible oil fortification processes, quality assurance and quality control (QAQC). Officials from Sindh Food Authority (SFA), Pakistan Fortification Alliance (PFA) and millers from Hyderabad and Karachi attended the session.  

National Programme Manager, Nutritional International Zameer Haider shared that they are working with all 146 mills in Pakistan and these are producing more than 70 percent adequately fortified edible oil. He also emphasized that 72pc of oil is coming from the formal sector whereas, 28pc is being produced by the informal sector in the shape of loose oil.

“SFA needs to take action against the informal sector and play its role in limiting the presence of loose oil in the markets which is non-fortified, unhygienic and hazardous to our health. SFA can ensure the availability of packed and fortified edible oil to the consumers which is fortified and fulfilling the requirements of Vitamin A & D” said Zameer  

Ahmed Ali Shaikh, Director Technical, Sindh Food Authority appreciated the valuable contribution of Nutritional International for the provision of iCheck and CDR Food Lab, technical support, and training to SFA and millers. He further shared that health is a great concern for all of the people and fortification of vitamin ‘A’ and ‘D’ are the need of the hour for the reduction of nutritional deficiencies being faced by a large number of people. He further highlighted that due to transfat in edible oil, the burden of heart-related diseases is increasing that need to be reduced.

Umar Mukhtar Tarar, Senior Scientific Officer of the Pakistan Council of Scientific and Industrial Research (PCSIR) briefed the participants about the regulatory framework of oil fortification in Pakistan. He also informed about the free fatty acid (FFA), peroxide value (PV) and p-anisidine value (AV) as quality parameters being used in industry to report edible oil quality. Taking his part in the program, Mukhtar Tarar provided training on testing procedures and other important aspects of the fortification of edible oil.

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