About the Micronutrient Initiative
The Micronutrient Initiative (MI) is a Canadian-based international non-governmental organization (NGO) dedicated to improving the health and nutrition of the world’s most vulnerable- especially women and children. The MI works in partnership with governments, private sector and civil society organizations to address health and nutrition challenges that affect a third of the world’s population.
Background and Rational for a National Fortification Strategic Plan
In Kenya, deficiencies of iron, vitamin A and iodine are prevalent. Iron and vitamin A deficiencies are found to be at levels of public health concern. The overall prevalence of iron deficiency among non-pregnant women is 21.9% (C.I. 18.6-25.2%), while in rural and urban residences is at 24.6% (C.I.20.2-29.0%) and 17.2% (C.I.12.2-22.2%- p=0.035) respectively [1]. In addition, prevalence of dietary iron inadequacy among non-pregnant women of reproductive age was found to be 86%; and women in rural areas had a higher burden compared to those in urban areas1.
The Government of Kenya (GoK) has used food fortification as one of the interventions in the prevention and control of micronutrient deficiency in the population. Food fortification as an intervention dates back a number of years. In 1978, for example, the GoK made the iodization of salt mandatory and it yielded good results with the prevalence of total goitre rate dropping to below 7%1.
Following the success of universal salt iodization, more efforts were put in place voluntarily by various actors to fortify different food vehicles. In 2001, Capwell Millers started voluntary fortification of Pendana maize meal while Unga Ltd started voluntary fortification of Jogoo Extra and Hostess maize meal in 2002. The advantage of maize flour fortification is that the staple is consumed across the Kenyan population and therefore, a good vehicle for carrying micronutrients. Maize is consumed by 78.8% of women and 77.3% of children2. Wheat bread is also consumed throughout the country with 75% of wheat flour centrally processed. Vegetable oils and fats are consumed by 77.1% of women and 22.8% of children [2].
In 2006, The Kenya National Food Fortification Alliance (KNFFA) was formed to spearhead a food fortification program. With support from MI, the KNFFA developed the food fortification logo, which consumers use to identify fortified foods on the market. During the same period, and also with MI support, fortification guidelines and standards for wheat and maize flour were developed and adopted. In addition, the certification process for fortified flour and oil was developed.
Justification
To achieve progress in the prevention and reduction of maternal and child malnutrition, and for women and children to enjoy their rights to health, Kenya must scale up proven interventions to prevent foetal growth restriction, stunting, wasting, micronutrient deficiencies and poor cognitive development. Strategies, operational guidelines and training materials must also be developed in order to facilitate the implementation of proven interventions to prevent malnutrition and improve child survival. Food fortification is not only effective, but also a cost-effective strategy for the prevention and management micronutrient deficiencies – particularly because it allows for high population coverage.
A national food fortification programme, however, is yet to be developed and implemented. In 2011, the government of Kenya with support from Global Alliance for Improved Nutrition (GAIN) started a project to accelerate food fortification in Kenya. The project was implemented from 2011 to 2015. In May 2012, National Quality and Inspection guidelines were developed. In June 2012, Kenya Foods, Drugs and Chemical Substance Act was amended to include mandatory fortification of fats/oils, maize and wheat flours with specific vitamins and minerals[3]. In addition, a gazette notice was issued (Kenya Gazette Supplement No. 62) which made fortification of fats/oils, maize and wheat flours mandatory.
However, research has indicated that only large millers fortify their maize flour and account for only 40% of the maize flour consumed in the country, leaving a 60% gap [4]. It also appears that small and medium scale millers are not fortifying their maize flour. Strict enforcement of this mandatory law could cause food shortages without a proper understanding of the underlying issues that promote or impede compliance. Stakeholders within the sector also face program challenges with regards to implementation guidelines, monitoring and enforcement of food fortification standards. Presently, Kenya does not have a national fortification strategy that could address some of these challenges in food fortification. As such, this emphasizes the need to develop a multi-year food fortification strategy to guide national implementation on food fortification programs.
The Ministry of Health, Nutrition Dietetics Unit (MoH-NDU) plans to develop a National Food Fortification Strategic Plan intended to deliver on national nutrition goals, including the Sustainable Development Goals (SDGs). The development of the strategic plan will be undertaken as a sector-wide process led by MoH-NDU and in collaboration with key stakeholders in food fortification. The strategic plan will help to define its organizational vision and function in order to be more responsive and accountable to the people affected micronutrient deficiencies in Kenya.
The MoH-NDU has approached the MI with the requested for technical assistance in the formulation of a National Food Fortification Strategic Plan NFFSP).
Objectives of the Consultancy
The objective of the consultancy is to develop the NFFSP for 2017-2021 in a fully participatory manner with stakeholders. The NFFSP will define the roles and responsibilities of different stakeholders involved in food fortification programmes in Kenya; consolidate and coordinate their efforts, as well as improve communication and monitoring within the Kenya National Food Fortification Alliance. Finally, the NFFSP will facilitate results-based programming and advocacy.
The specific objectives of the consultancy are as follows:
1. To develop the NFFSP to support fortification of foods with micronutrients – in particular wheat and maize flour with zinc and iron and vegetable fats and oils with Vitamin A;
2. To prepare a Country Investment Case (CIC) for the NFFSP that attracts public and private sector funding for food fortification programmes in Kenya.
Scope of Work
The consultant(s) will work with an MoH-NDU appointed Strategic Planning Committee (with representatives from the KNFFA) led by the Head of Unit and supported by the MI to develop the NFFSP and CIC. Already, MoH-NDU and MI have engaged consultants to conduct a national fortification and maize miller capacity assessment. The findings of the assessment will inform MI’s fortification programme in Kenya, targeting medium-size maize millers. The review of government plans, policy frameworks, strategies and other relevant documents on food fortification in Kenya, conducted by the consultants will provide important landscape analysis that will contribute to the work outlined for the consultant in this ToR. MI’s fortification programme will be aligned with the NFFSP and contribute specifically to support for maize flour fortification in Kenya.
Specific Tasks
1. Desk Review
• Conduct review of findings of the desk review on the status of fortification in Kenya by above mentioned consultants and assessments done by others.
• Carry out a regional and global review of relevant policy frameworks, legislation, programme approaches and national implementation plans on food fortification.
2. Stakeholder Consultation
• Hold discussions with MoH-NDU and the Strategic Planning Committee to discuss ways of working and way forward in developing the NFFSP and CIC, as well as support in accessing all relevant reference documents related to food fortification in Kenya.
• Hold consultations and interviews with relevant government stakeholders and actors in food fortification, including those from the private sector and civil society.
• Consult with MI’s Technical Advisors on the design and instruments used to guide the collection of information that will inform the development of the NFFSP (e.g. in stakeholder workshops and interviews).
3. Strategic Plan Development
• Design a framework for the development of the fortification strategy, informed by the desk review and consultation with government stakeholders and other actors.
• Develop a zero draft of the NFFSP and CIC. The outline for these documents will be agreed upon in consultation with the Strategic Planning Committee.
• Prepare PowerPoint presentations of the NFFSP and CIC for each of the workshops outlined below.
• Prepare consultancy report to MI, including final NFFSP and CIC.
4. Workshop Facilitation
• Planning Workshop (5 days): Share zero draft of NFFSP and CIC with stakeholders prior to the five-day workshop. The workshop will focus on finalizing a first draft of the NFFSP and CIC for the next five years.
• Validation Workshop (1 day): Present first draft and consolidate all information and feedback from stakeholders into a final NFFSP and CIC.
• Dissemination Workshop (1 day): Present final NFFSP and CIC to stakeholders for endorsement.
Total consultancy days: 20
The consultancy will be undertaken during the period 01 February to 07 March 2017
Timeline for Deliverables
1. Framework to guide development of fortification strategy – 10 February
2. Zero draft of the NFFSP and CIC – 20 February
3. First draft of NFFSP and CIC – 27 February
4. PowerPoint presentations of the NFFSP and CIC (following workshop) – 03 March
5. Final NFFSP and CIC – 07 March
6. Executive Summary and Policy Brief – 07 March
Timeline for deliverables is indicative and subject to change.
For this assignment, MI require a consultant with expertise as follows:
• At least a post-graduate degree in Food Science, Food Technology, Nutrition or a related field
• Five to eight years’ experience implementing medium to large-scale food fortification programming in Kenya and/or sub-Saharan Africa.
• Strong technical skills in food fortification, QA/QC and food safety.
• At least 10 years’ experience in strategic planning, performance improvement and monitoring.
• Demonstrated experience in working with government partners and other stakeholders, especially in supporting public-sector institutions clarify mission and strategic direction.
The consultant is also expected to possess the following skills and competencies:
• Ability to work with minimal supervision;
• High level written and oral communications skills in English;
• Must be result-oriented, a team player, exhibiting high levels of enthusiasm, tact, diplomacy and integrity;
• Demonstrate excellent interpersonal and professional skills in interacting with government and development partners;
• Skills in facilitation of stakeholder engagements/workshops;
• Evidence of having undertaken similar assignments;
• Experience in research, policy development, management and programming-related work.
[1] Kenya National Micronutrient Survey, 2008
[2] Food Consumption Survey, 2005. Kenyatta University and UNICEF
[3] Food Drugs and Chemical Substance Act 2013. Government of Kenya
[4] Food Fortification status report, 2015, Kenya Bureau of Standards
HOW TO APPLY:
Guidelines for Submission
Interested consultants should send submit the following:
1. Proposal, outlining understanding of the tasks, methodology, summary workplan and budget.
2. Curriculum Vitae and qualifications of the consultancy team.
Proposals should be submitted via email to:
Programme Officer, ENRICH
Micronutrient Initiative, Kenya
dmundia@micronutrient.org
cc: cwaweru@micronutrient.org
Deadline for submission of proposal is 09 February 2017.
Assessment and Selection of Applications
• Applications will reviewed and assessed by MI according (but not limited to) the following criteria:
• Technical Capacity: Does the consultant have sufficient technical expertise and implementing capacity for the assignment? Is the CV attached, clearly outlining qualifications and key competencies?
• Design of the Assessment: Does the proposal reflect the objectives and deliverables?
• Effectiveness and Feasibility of the Assessment: Is the proposed timeline reasonable and within expressed timelines in the RFP, as well as reflect considerations for the challenges in conducting the assignment?
• Budget and Cost-effectiveness: Is the estimated cost of the assignment in relation to the expected deliverables reasonable and reflect appropriate considerations?
Questions regarding this Call for Proposal may be sent via email to the Programme Officer, ENRICH Kenya: dmundia@micronutrient.org