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0261 - Assessing iodine content in salt and mapping salt production in Guinea


  • Assetou, Cherif 
  • Bangoura, Aboubakar 
  • Beauliere, Jean Max 
  • Blemou, Alphonse 
  • Daffe, Mamady 
  • Faya, Suprien Tolno 
  • Ngnie-Teta, Ismael 
  • Toure, Mmah 


In Guinea, salt iodizationhas beenmandatory since 2000. However, more than one third of the population still consumes non-iodized salt. The aim of this study was to map and quantify the domestic salt production, evaluate quality control measures at salt entry points, and assess the iodine content of the salt found in the market.


Imported salt samples were collected at 14 salt entry points.Locally produced salt was collected at 17production sites.Colorimetric test using iodate / potassium iodine (MBI kits) and titrimetric quantification using I-check were done. Domestic salt production sites in six prefectures were systematically mapped and quality control customs officers were interviewed.


The mapping exercise reveals that salt sold on Guinea market mainly comes from Mali, Cote d’Ivoire, Sierra Leone, Bissau Guinea. Among the 17 custums entry points, only 2 were equiped with salt quality control I-checks.Local small scale producers are mainly in the regions of Boke, Conakry and Kindia. Results of titration shows that 89% of locally produced salt samples and 28% of imported salt were not adequately iodized.


Study findings highlight that salt iodization remains a key challenge in Guinea. To ensure adequate salt iodization,a multisectoral approach includinghealth and agriculture sectors, as well as support from regulation bodies (custums, commerce, parliement) is required.

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