Fortification involves adding micronutrients (vitamins and minerals) to foods, with little effect on taste and cooking properties. Staple foods such as rice, wheat, maize, and condiments such as salt, soy sauce and sugar are normally used as a vehicle for fortification as they are consumed by the majority of the population. The goal of a fortification program is to prevent deficiencies of micronutrients for which the daily dietary requirements are not routinely met. Certain types of fortification are more accurately called enrichment in which micronutrients added to food are those that are lost during processing.

If fortification is being undertaken, a coefficient of variation (CV) study shall be undertaken. CV calculation can be found here.