Vitamin A losses in a supply chain of fortified food vehicles which comprised two brands of vegetable cooking oil and maize flour

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.