Iron Fortification of Tea

Iron deficiency is a major contributor to maternal death, that can be addressed by improving the iron status of women through iron fortification. Unfortunately, iron forms foul-tasting, coloured and non-biodegradable complexes with polyphenols in tea. We have developed technology that adds bioavailable iron to tea. We have shown the process to be effective in-vitro, and in-vivo. The proposed project is the critical first step in a comprehensive plan for large scale implementation of this technology. We will test the positive health effect of iron fortified tea in Tanzania in cooperation with Haydom Hospital and in India the St. John’s Research Institute. We will complete adjustments to the colour and taste of fortified tea, and initiate the scale-up of the technology in cooperation with tea formulators and manufacturers in India and Canada. We hope to reduce maternal death in rural populations at a cost of only <20¢/a per person, in a manner transparent to the customer.