Vitamin fortification just gets interesting in the Philippines. Now it is vinegar that has been fortified with iron-to increase the chance of more Filipinos getting the needed daily iron mineral requirement.
The aim to fight the prevalence of micronutrient deficiencies in the country has led to adding fortification in vinegar, the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI).
According to Maricar D. Albao, a science research specialist from DOST-FNRI, researchers have been developing various technologies such as Iron-Fortified Rice (IFR), Micronutrient Growth Mix (MGM), Tubig Talino, and Rice-Mongo Curls.
Despite efforts, the prevalence of anemia persists, particularly among vulnerable groups, and so the fortification went also into condiments in partnership with a nongovernment organization, New Pathways Enterprise.
Albao said this vinegar contains 30 percent of the recommended iron intake for adults aged 19 to 29 years old.
‘Its iron content remains stable until the end of its shelf life, which is at least 12 months. Even when used to cook favorite Filipino dishes like adobo, kinilaw [fish ceviche], or paksiw na bangus [milkfish stewed in vinegar], the iron content remains at 30 percent. We also do not need to worry about iron overdose or reaching toxicity levels, even if we frequently consume dishes prepared with vinegar,’ she said.
The formulation underwent rigorous study to strike a balance between taste and consumer safety. It is also free from aflatoxin (a group of poisonous chemicals produced by certain molds that grow on food crops) and heavy metal contaminants.
Albao said each 15-gram serving, which is equivalent to one tablespoon, provides 35 percent of an adult’s daily iron requirement.
For iron content in various dishes, a 100-gram serving of chicken adobo provides 37 percent of the daily requirement for adults, while paksiw na bangus provides 38 percent.
Vinegar not only helps address iron deficiency, she said, but also offers a solution to food waste since it is made from coconut water.
Albao cited that an estimated 9.3 billion liters of coconut water are wasted annually during copra processing. This number can be compared to 3.5 times the size of the Philippine Arena.
Based on the 2023 National Nutrition Survey of the DOST-FNRI, iron deficiency anemia affects 21.8 percent or one in every five pregnant women, while 11.4 percent, or one in every 10 children under the age of 5, also suffer from this condition; thus, the need to provide healthier food alternatives for Filipinos.
‘From then until now, the DOST-FNRI has been your partner in the fight against malnutrition. One of our agency’s primary responses to micronutrient deficiencies is the food fortification strategy,’ she said.
She further explained that these health and food waste issues can be turned into business opportunities through the development of iron-fortified vinegar. In fact, this food technology is waiting for its potential adopters.
‘Based on our feasibility study, which factors in research and documentation, costs and a production volume of 5,500 units per month, each 300 ml bottle can be sold for P62.60. We could further lower the price by sourcing raw materials and packaging from various suppliers at a lower cost without compromising quality,’ Albao said.
In terms of production, the primary requirements are the DOST-ITDI-developed Acetator Kit, a 200-liter fermentation vessel, an air compressor, and other auxiliary tools that a production company may already have. The total equipment cost is only P47,000, and at least two production personnel are required.
The FeNRI Suka iron-fortified spiced coconut water vinegar is among the new food technologies launched during the NOURISH program, or the Nurturing Opportunities for Upscaling Research and Innovation in Support for Healthier Filipinos virtual presentation.