Food fortification for Central America and the Caribbean


The Nutrition and Food Technology Committee of ILSI Mesoamerica, after many working sessions, decides to prepare a monograph explaining how each country in Central America and the Caribbean has implemented food fortification in its products.

For this task, the student Ana Irene Bonilla Soto of the School of Food Technology of the University of Costa Rica collaborated. She analyzed all the information gathered by committee members.

The complete document (Spanish version) can see it here