Patent announcement | Revolutionizing nutrition: New patent unveils high micronutrient composition for malnutrition alleviation

In a breakthrough development aimed at addressing global malnutrition challenges, a novel patent has been granted in Peru on January 17, 2023, under Certificate No. 11636 for a nutritional composition rich in essential micronutrients. The invention focuses on harnessing the power of Pachyrhizus spp and Ipomoea batatas, commonly known as sweetpotato, creating a high-impact solution for treating and preventing malnutrition-related diseases.

The patent, titled “Nutritional Composition of Pachyrhizus spp and Ipomoea batatas with High Micronutrient Concentration,” introduces a new approach to tackling micronutrient deficiencies, such as iron, zinc, and β-carotene (pro-vitamin A). The innovation comes at a crucial time when malnutrition, anemia, and vitamin A deficiency continue to pose significant global health challenges.

This revolutionary nutritional composition is poised to make a substantial impact due to its remarkable micronutrient concentration. It actively addresses deficiencies by offering a ready-to-consume or easily reconstitute solution. The composition can be integrated into various foods, from juices and custards to cookies and breads, thereby ensuring diverse and accessible delivery.

The primary objective of the research leading to this invention was to develop a cost-effective and versatile solution that requires no additional supplementation of iron, β-carotene, or zinc during manufacturing. This composition provides a nutrient-dense product that can be incorporated into various diets, making it an ideal tool for combating malnutrition-related diseases.

Key Highlights of the Nutritional Composition:

  1. Micronutrient Enrichment: The composition boasts substantial concentrations of key micronutrients, including iron, zinc, and β-carotene, thereby addressing critical nutritional deficiencies.
  2. Ready-to-Use or Reconstitute: Whether consumed directly after reconstitution with water or added to a range of dishes, the composition offers flexibility and convenience for users.
  3. Cost-Effective: The innovative manufacturing process ensures an affordable solution, making it accessible to diverse populations.
  4. Bioavailability: Rigorous testing has confirmed high iron bioavailability, further enhancing the effectiveness of the composition.
  5. Holistic Approach: Using Pachyrhizus spp and Ipomoea batatas, the composition taps into the nutritional potential of two distinct plant sources, providing a well-rounded solution.

The patent emerged as the fruit of a long-running yam bean (ahipa) research project, driven by the leadership of Dr. Wolfgang Grüneberg and his team, including Rossemary Carpio and Federico Diaz, with the legal guidance of CIP. The project evolved from a desire to protect CIP’s intellectual property while showcasing an innovative outcome worth patenting that contributes to society.

CIP is inviting interested public institutions, NGOs and enterprises to submit their interest in the production and dissemination/commercialization of this patented technology.

CIP exercises its patent rights for ensuring broader availability and wider impact of its technologies and by prioritizing the availability of its innovations for non-commercial research conducted by public sector organizations. These actions underscore CIP’s commitment to fostering innovation, collaboration, and equitable access to its research and development results in accordance with its mandate

This patent was made possible through a collaborative partnership and pro bono support from the Colmenares law firm led by attorney Maria del Carmen Arana Courrejolles, and the patent expert, Paolo Cayetano Terrel, who assisted in drafting the patent and passing the patentability exam.

Interested parties are encouraged to contact CIP Intellectual Property Office by email: