Fortification of foods is one of three strategies used to combat public health problems of micronutrient deficiency. Supplementation and dietary diversification programs can also be implemented for this purpose; however, fortification has several advantages and has been successful in a number of countries. It is usually socially acceptable; it does not require that consumers change their dietary habits; it does not place a burden on the health sector; the fortified food has the potential to reach the target group quickly and effectively because the food is already widely available and consumed; the cost of fortification to governments is relatively low because most costs are borne by industry and consumers; and finally, fortification is an effective medium to long term strategy which can become self-sustaining.