The first cooking oil fortified with vitamin A was launched recently with the signing of the technology transter agreement between the Department of Science and Technology (DOST) and San Pablo Manufacturing Corporation, manufacturer of Minola coconut cooking oil.

Coconut oil was chosen because it has a high level of consumption among Filipinos and is an ideal carrier of oil-soluble vitamin A fortificant. Vitamin A is not lost during frying, and does not alter taste odor, and clear color of the cooking oil, DOST researchers said. The vitamin also remains stable in coconut oil; Minola stays good for 6-12 months.

Nutritionists disclosed that one-third of vitamin A recommended daily allowance can be supplied by one bananacue fried in the new cooking oil, or one galunggong, or 10 strips of fresh-friend kamote.