NIRDA-VE Launches Open Calls to Boost Fortified Whole Grain Maize Flour Production in Rwanda

The National Industrial Research and Development Agency (NIRDA), in collaboration with Vanguard Economics, has launched an Open Calls Program to support Rwandan maize millers in embracing the production of Fortified Whole Grain Maize Flour (FWG).

Experts note that FWG flour boasts five times more nutrients than regular refined flour. This enriched option paves the way for the potential expansion of the School Feeding Program, promoting the physical and cognitive development of Rwandan children.

NIRDA partnered with Vanguard Economics in 2024 Open Calls to empower maize millers in transitioning to FWG production. By supporting processor plant upgrades, technical assessments, technology procurement, and training, the program aims to enhance businesses' competitiveness and productivity.

Unlike regular maize flour, which uses only a small portion of the grain, FWG flour harnesses the entire maize kernel, including the nutrient-rich bran and germ. This translates to more wholesome flour for consumers.

A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran.

To simply put it, the regular maize flour is produced from a small portion of the grain while the coat that has more nutrients is thrown away for animal feed. FWG maize flour is derived from the whole maize grain, providing consumers with an enriched flour.

The initiative was introduced and funded by the Rockefeller Foundation in Rwanda in 2020 to gradually supply fortified whole grains and derived products to replace refined maize flour schools and eventually consumer markets in Rwanda.

Additional information on the NIRDA-VE Open Calls Program and how to apply, can be found in the Brochure and Banner.