MUZAFFARABAD:A one-day training session was held here on Thursday to enhance the capacity of officers and staff of the Azad Jammu and Kashmir (AJK) Food Authority, focusing on food safety and fortification practices in the edible oil sector.
Organized byNutrition International— a Canada-based global non-profit organization working to eliminate malnutrition in developing countries — under its Edible Oil Fortification Programme, the session was conducted in collaboration with theNational Fortification Alliance (NFA), a body functioning under Pakistan’s Ministry of National Health Services, Regulations & Coordination to tackle micronutrient malnutrition.
The training covered a wide range of key topics, including specific food safety challenges associated with edible oil, the vital role of fats and oils in human nutrition, regulatory and safety standards for edible oil, and best practices for its distribution, storage, and responsible use to preserve nutritional value.
It was emphasized that fortifying edible oil and ghee with vitamins A and D at the production stage could significantly prevent diseases and health complications caused by deficiencies of these essential nutrients.
Speaking on the occasion, Hafeezullah Ghambir, National Programme Manager for Food Fortification at Nutrition International, described edible oil fortification as a proven and cost-effective strategy to combat vitamin A and D deficiencies in Pakistan.
He highlighted his organization’s support for over 150 edible oil mills and food authority officials across the country through training and capacity-building initiatives aimed at ensuring effective enforcement of national fortification standards.
Mr Ghambir also reiterated Nutrition International’s commitment to supporting food authorities in implementing revised standards for industrially produced trans fatty acids, in accordance with WHO guidelines.
Dr Attaullah Jan, who conducted the session, focused on food safety issues in the edible oil value chain, underscoring the importance of fortification and compliance with regulatory standards.
He also stressed the need for proper storage and responsible consumption to protect nutritional value and public health.
Ejaz Ahmed Qamar, Deputy Director Food in Mirpur Division, drew attention to the widespread problem of malnutrition in Pakistan.
He cited government-led nutrition programmes as key initiatives to tackle the issue and emphasized the importance of achieving the Vision 2025 goals to eradicate malnutrition, while acknowledging Nutrition International’s pivotal role in this mission.
Dr Hina Saleem, an assistant professor at Hamdard University, highlighted the significance of food fortification and the benefits of essential micronutrients, warning of the harmful consequences resulting from their deficiencies.
Participants were also given hands-on training by Nutrition International’s Zonal Managers, Mubashir Sharif and Mudassir Ali Shah, on the use of modern equipment for testing vitamin content in edible oils.
Speaking at the concluding session, AJK Secretary Food and Chairman of the AJK Food Authority, Sohail Azam, acknowledged the crucial role of food fortification in reducing Pakistan’s malnutrition burden.
He appreciated Nutrition International’s efforts and called for the provision of additional testing equipment along with technical capacity building of his staff to further improve the implementation of food standards.
Mr Azam also underscored the importance of establishing a formal mechanism for data sharing on unrefined or unpackaged oil and urged private sector stakeholders to produce and promote hygienic cooking oil products to help reduce the disease burden in the country.
Published in Dawn, August 8th, 2025