From Chakki to Consumer — Another Positive Step Towards Safe and Fortified Food
From Chakki to Consumer — Another Positive Step Towards Safe and Fortified Food
BFA & Nutrition International conduct specialized training workshop for flour mill (chakki) owners in Quetta.
(Quetta – June 18, 2025) A one-day capacity building workshop for local flour mill (chakki) owners was organized at the Balochistan Food Authority Headquarters, Quetta, in collaboration with Nutrition International under the Benazir Income Support Programme. The initiative aimed to enhance understanding of food safety fortification processes, as well as QA/QC protocols, crucial for producing safe and nutritious wheat flour.
Chakki owners from Quetta and surrounding areas participated actively in the workshop, where food safety experts provided detailed training on the fortification of wheat flour with essential micronutrients including Iron, Folic Acid, Zinc, and Vitamin B-12. These nutrients play a key role in combating anemia, mental deficiencies, and birth disorders, particularly among women and children under the age of five, who are most vulnerable to malnutrition and iron deficiency-related complications.
Participants were informed that fortified wheat flour can significantly reduce the risk of maternal and infant health issues and contribute to the physical and mental well-being of future generations. The session emphasized the importance of science-backed food safety measures as part of broader public health efforts.
Chakki owners appreciated the initiative and expressed commitment to implement the fortification process in their operations. The collaboration between Nutrition International and BFA was also acknowledged for promoting food quality at the grassroots level.
At the closing ceremony, Director General BFA, Mr. Waqar Khurshid Alam, distributed certificates among participants and remarked that such workshops are a strong step toward improving food safety and nutrition standards in Balochistan. He highlighted that wheat flour fortification is not only critical for consumer health but also a vital component of national food safety policies and regulations.
The event concluded with Nutrition International presenting a special shield to the Director General in recognition of BFA’s cooperation and continued commitment to safe, fortified food for all.
