Iron deficiency is the most common nutritional disorder in the world. Iron deficiency results in the depletion of body iron stores, which ultimately causes anemia. About 40% of the world’s population (i.e. more than 2 billion individuals) is thought to suffer from anaemia (WHO, 2008). A strategy for combating iron deficiency includes iron supplementation, food diversification and food fortification. Food fortification of foods is considered to be the most cost-effective and long-term approach to reduce iron deficiency. Fortification of food with iron will effectively reduce or prevent iron deficiency anemia. However, for fortified foods to be effective in reducing iron deficiency, the added iron must be sufficiently bioavailable. All fortified foods must manufactured, packed, labeled, handled, distributed and sold only in compliance with the standards specified under the provisions of the Act and regulations made there under.