Deficiencies in one or more micronutrients such as iron, zinc, and vitamin A are widespread in low- and middle-income countries and compromise the physical and cognitive capacity of millions of people. Food fortification is a cost-effective strategy with demonstrated health, economic and social benefits. Despite ongoing debates globally and in some countries regarding the performance and safety of food fortification, the practice offers significant benefits across each of the main vehicles for food fortification (large-scale food fortification, biofortification and point-of-use or home fortification) ranging from reducing the prevalence of nutritional deficiencies and economic benefits to societies and economies. Using Sight and Life’s global and national experiences in implementing food fortification efforts, we demonstrate how different programs in LMICs have successfully addressed challenges with food fortification and in doing so, find that these efforts are most successful when partnerships are formed that include the public and private sector as well as other parties that can provide support in key areas such as advocacy, management, capacity building, implementation and regulatory monitoring.

Despite progress in improving maternal and child nutrition, there are still high levels of stunting and anemia in Ethiopia, primarily caused by dietary diversity and low consumption of animal‐sourced foods (ASFs). One promising solution is the utilization of egg powder, for it requires reduced transport and storage costs, has an extended shelf life, and versatile usage compared to whole eggs. A consumer research study conducted by Sight and Life (SAL) and the Ethiopian Public Health Institute (EPHI) aimed to explore opportunities for introducing powdered egg products targeting pregnant and lactating women (PLW) and children 6–60 months old in Ethiopia. The qualitative study assessed participants' usage of egg powder across four prototypes: (i) plain egg powder, (ii) Shiro with egg powder, (iii) porridge mixed with egg powder, and (iv) egg powder scrambled with the local flatbread (injera). The research focused on participants' reactions to each prototype, considering preparation, cooking, and consumption experience, and gauged perceptions regarding each prototype's relevance, pricing, packaging, and place of purchase. A total of 38 participants were recruited across four regions with the following criteria: (1) Mothers with at least one child under 5; (2) PLW; (3) Decision‐makers in their households regarding food purchases; (4) Literate, to ensure comprehension of the recipe booklet and label elements; (5) Not averse to the consumption of eggs; (6) No history of egg allergies (including family members); and (7) Belonging to lower‐income categories. Overall, the egg powder received positive feedback, with identified areas for improvement indicated, mostly from an organoleptic point of view (unpleasant smell during the preparation stage). An in‐home usage study of egg powder revealed positive reactions, particularly for the Shiro and baby porridge prototypes. The results are critical in identifying and introducing the most appropriate egg powder product for women and children in Ethiopia.

Background: Animal-source foods, such as eggs, offer essential nutrients for maternal and child health. However, egg availability and affordability are limited in Ethiopia, where malnutrition rates remain high. The Egg Hub model, adapted from a successful initiative in Malawi, was implemented in Ethiopia through the Market-Based Innovations in Ethiopia (MINE) project to support smallholder poultry farmers, aiming to enhance egg production. Objectives: This study evaluates the implementation of the Egg Hub model in Ethiopia through the MINE project, assessing its impact on production, and business performance. Methods: The study was conducted between May 2023 and October 2024. Sixteen poultry farmer groups were selected based on their capacity and experience. A baseline assessment was conducted before Egg Hub implementation. Following implementation, routine monitoring collected data on business metrics and productivity. Results: Implementation of the Egg Hub model led to collective production of over 4.1 million eggs. Farmers earned an average annual net profit of $1,014, aligning closely with the projected income of $1,300 and an average income threefold over the minimum wage. However, high feed prices and veterinary care limited profitability and an increase in egg prices was observed. Conclusion: The Egg Hub model is a comprehensive and scalable solution to increase egg supply and improve livelihoods. Future research should explore long-term sustainability and broader scalability.