English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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.       Key words: Fortification, vitamin A, supply chain, sunlight, vegetable cooking oil, maize flour.

Vitamin A losses in a commercial food supply chain of fortified vegetable cooking oil and maize flour: A case from Malawi