@article{fdi:010066682,
  title = {{B}eyond effectiveness. {T}he adversities of implementing a fortification program : a case study on the quality of iron fortification of fish and soy sauce in {C}ambodia},
  author = {{L}aillou, {A}. and {P}fanner, {S}. and {C}han, {T}. and {C}hea, {C}. and {M}am, {B}. and {S}ambath, {P}. and {V}onthanak, {S}. and {W}ieringa, {F}ranck},
  editor = {},
  language = {{ENG}},
  abstract = {{F}ortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the {C}ambodian diet, as both are widely consumed by the entire population. {I}n order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/{L}, whilst nitrogen and salt should contain no less than 10 g/{L} and 200 g/{L} respectively. {T}his survey aims to analyze the progress of the fortification program. {T}hrough a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. {T}wo hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. {T}hey were then analyzed for iron, nitrogen and salt content. {T}he study demonstrates that 74% of fortified fish and soy sauces comply with {C}ambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. {T}he paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i) comply with {I}nternational {C}odex; (ii) adopt mandatory legislation; and (iii) ensure enforcement.},
  keywords = {{C}ambodia ; fortified sauces ; iron ; compliance ; {C}odex ; quality control ; {CAMBODGE}},
  booktitle = {},
  journal = {{N}utrients},
  volume = {8},
  numero = {2},
  pages = {art. 94 [8 p.]},
  ISSN = {2072-6643},
  year = {2016},
  DOI = {10.3390/nu8020094},
  URL = {https://www.documentation.ird.fr/hor/fdi:010066682},
}