A new study by Jomo Kenyatta University of Agriculture and Technology indicates that nearly half of the maize millers in Kenya do not add essential minerals and vitamins to their flour products. The process, technically known as flour fortification or enrichment, is a legal requirement in ... Continue reading →

Jomo Kenyatta University of Agriculture and Technology will host a reference laboratory with the support of the European Union. The laboratory is part of the initiatives under the EU funded project “Strengthening the Kenya National Food Fortification Programme.” The Vice Chancellor Prof. Mabel ... Continue reading →