Harmonization of East African Food and Nutrition Standards

Delegates from East African member states—Kenya, Rwanda, Tanzania, Burundi, Somalia, Uganda, and South Sudan—convened in Kigali, Rwanda, from December 9 to 13, 2024, to advance the harmonization of food and nutrition standards in the region. This meeting marked a significant step toward improving food safety and nutrition outcomes across East Africa by aligning standards and fostering regional collaboration.

Among the key standards under discussion were the Fortified Wheat Flour, Fortified Maize Flour, Food Fortification Premix and Fortificants, Fortified Milled Rice Specifications, Bio-Fortified Dry Beans Specifications, and Supplementary Foods for the Management of Moderate Acute Malnutrition (MAM) for individuals above five years. These standards represent critical areas for addressing micronutrient deficiencies and promoting healthier diets in the region.

A significant milestone achieved during the workshop was the adoption of regional fortified rice standards. Once published, this will guide pioneer millers in fortifying rice and increasing access to fortified rice across the region. As one of the fastest-growing staples in East Africa, rice presents a powerful opportunity to combat micronutrient deficiencies, particularly iron and zinc deficiencies. With this harmonization, East Africa is taking bold steps to promote healthier, nutrient-enriched diets for its people.

Revisions were also made to the specifications for Fortified Wheat Flour and Fortified Maize Flour. These included excluding Kenya from mandatory fortification with Vitamin A and removing the upper limits for zinc and folates. These adjustments reflect the region’s efforts to ensure that fortification standards are both practical and context-specific, balancing nutritional goals with local capacities and requirements.

The harmonized draft East African standards will now proceed to the next phase of the standardization process. They will be circulated for public review to allow stakeholders to provide further comments and observations. Based on the feedback received, a technical harmonization and editing meeting will be convened to resolve any issues and finalize the drafts. Concurrently, the East African Standards Technical Committee Secretariat will issue a joint World Trade Organization (WTO) notification on the draft standards.

Following these steps, partner states will conduct a ballot to conclude the technical phase of the standard development process. If the ballot is successful, the draft standards will be submitted to the East African Community (EAC) for final approval and publication. This systematic process ensures that the harmonized standards are robust, inclusive, and reflective of the region’s shared goals for food safety and nutrition.

Key partners who provided technical expertise and support for this process included partner countries’ Ministries of Health, Bureaus of Standards, the World Food Program (WFP), TechnoServe (TNS), and the Global Alliance for Improved Nutrition (GAIN).

East Africa’s progress in harmonizing food and nutrition standards highlights the collective determination of member states to promote healthier, nutrient-enriched diets for their populations. By aligning efforts and fostering collaboration, the region is setting a strong foundation for improved food security and public health outcomes.

Story source Mildred Maingi | Program Specialist | Millers for Nutrition