Venkatesh mannar biography

Shri M. G. Venkatesh Mannar, President, Micronutrient Initiative (MI), Ottawa, Canada.
M.G.
Venkatesh Mannar is a champion and leader in global nutrition with 35 years experience in pioneering effective international nutrition and development.

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Shri. M.G. Venkatesh Mannar

1970 - B.Tech - Chemical Engineering President @ Micronutrient Initiative, Ottawa

Shri M. G. Venkatesh Mannar, President, Micronutrient Initiative (MI), Ottawa, Canada graduated from IIT Madras in 1970 with a B.Tech. in Chemical Engineering, and later completed a Master’s degree from Northwestern University. In 1972, he returned to India to join his father and establish a large solar salt operation near Mamallapuram. While running the salt works, he became actively involved in developing technology for fortification of salt with essential nutrients such as calcium, iron and iodine. He was invited by various UN agencies to assist with a global program to correct dietary deficiencies through fortification of salt and other staple foods. During this period, he conducted situation assessments and advised governments to plan micronutrient fortification programs in over 40 countries in Africa, Asia and Latin America.

Finding his work in micronutrients more challenging and life enriching, Venkatesh decided to devote his time entirely to t

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Seminar: “Multiple Micronutrient Fortification of Foods – An Update” – Professor Marthi Venkatesh-Mannar

Abstract

Food fortification programs aim to provide meaningful amounts of micronutrients (e.g., 30%-50% of the daily adult requirements) at the average consumption level of one or more food vehicles. Foods that can be fortified include wheat and wheat products, maize, rice, milk and milk products, cooking oils, salt, sugar, and condiments. New vehicles widely and regularly consumed in certain regions, like bouillon cubes, flavouring sauces, or tea, are also gaining new attention. Micronutrient premixes for home fortification are also being promoted. Depending on the food processing methods, adding the micronutrients can be facilitated using different approaches to maximize nutrient retention. These include dry mixing, dissolution in water/oil, micronization, spraying, adhesion, coating, extrusion, micro-encapsulation, and dry mixing.

Cost, bioavailability, sensory acceptability, and stability (during storage and cooking) are the critical criteria for determining the