Total number of participants.

This paper comprehensively investigates various aspects of dietary behaviors relating to the usage of wheat flour and sociocultural preferences embedded within rural communities and aims to bridge health gaps resulting from zinc deficiency by introducing zinc bio-fortified and fortified flour in Pakistan. A household and a market study was conducted in Ghotki and Tando Muhammad Khan districts in Sindh, Pakistan. Various stakeholders involved in the wheat-flour industry including farmers, seed suppliers, owners of atta-chakkis and flour mills, grocers and flour merchants, bakers and hoteliers, consumers, and agronomists were interviewed to gauge their knowledge of bio-fortified and fortified wheat-flour. Wheat-flour is a staple food item in Pakistan, however, agricultural output in Pakistan varies across all provinces. Factors that hinder agricultural productivity include a shortfall of essential resources such as irrigation water, superior quality seeds and fertilizers, and machinery. Farmers use primitive methods of farming as they do not have access to modern technologies, information, or training. Wheat flour market vendors and consumers lack awareness of bio-fortified and fortified wheat flour products and believe the only way to create a customer-base is by ensuring that fortified wheat products are available to all and competitively priced compared to traditional options. Additionally, participants misconstrue the process of fermentation and perceive it as unhealthy. The lack of financial resources and awareness restricts adequate promotion of nutrient-rich food products amongst stakeholders involved in the wheat flour industry. Mass awareness campaigns, education and government incentives could bridge the gaps present and encourage wider adoption of bio-fortified and fortified wheat flour. Policy makers and communities can draw on the recommendations made in this paper to introduce and promote zinc bio-fortified and zinc-fortified flour in settings where zinc deficiency is prevalent.本研究全面调研了与小麦粉使用相关的各类饮食行为，以及嵌入乡村社区的社会文化偏好，旨在通过在巴基斯坦推广锌生物强化面粉（zinc bio-fortified flour）与强化面粉（fortified flour），弥补锌缺乏所引发的健康缺口。 本研究在巴基斯坦信德省（Sindh）的戈特基（Ghotki）与坦杜·穆罕默德·汗（Tando Muhammad Khan）地区开展了家庭与市场调研。研究人员对小麦粉产业链中的各类利益相关方——包括农户、种子供应商、阿塔磨坊（atta-chakkis）与面粉厂所有者、杂货商与面粉经销商、面包师与酒店经营者、消费者以及农学家——进行了访谈，以评估其对生物强化（bio-fortified）与强化（fortified）小麦粉的认知水平。 小麦粉是巴基斯坦的主食，但该国各省份的农业产出差异显著。制约农业生产力的因素包括灌溉水、优质种子、化肥与农机等关键资源的短缺。农户因无法获取现代技术、相关信息与培训，仍采用传统耕作方式。 小麦粉市场商贩与消费者对生物强化与强化小麦粉产品认知不足，且认为构建用户群体的唯一途径是确保强化小麦产品全民可及，并在定价上相较传统产品具备竞争力。此外，受访对象对发酵流程存在认知误区，认为其不利于健康。资金与认知的匮乏，限制了小麦粉产业链利益相关方对营养强化食品的有效推广。 开展大规模认知宣传活动、普及相关知识并出台政府激励政策，可弥补现有缺口，推动生物强化与强化小麦粉的更广泛应用。政策制定者与社区可参考本研究提出的建议，在锌缺乏高发地区推广锌生物强化面粉与锌强化面粉。