The iron–rice premix (IRP), created by the Department of Science and Technology–Food and Nutrition Research Institute (DOST-FNRI) and distributed through licensed manufacturers, was designed to combat iron deficiency anemia in the Philippines. This study evaluated IRP production from various licensees using statistical process control (SPC) methods. The research team examined key product aspects such as kernel composition, size, bulk density, moisture, color, iron content, taste, and microbiological quality from collected samples submitted by four production facilities. SPC was implemented in two stages: Phase I established control charts to measure production consistency, while Phase II monitored for subtle variations using data from an established control. Additionally, IRP stability was tested after six months of storage, focusing on iron retention, sensory attributes, and safety.

Our findings revealed that IRP from three out of four manufacturers met the Department of Health–Food and Drug Administration (DOH-FDA) standards. Of these, only two manufacturers consistently produced IRP within statistical control, supported by high capability indices (Cp-KD > 1.33, Cp-KC > 1.25). The study results also demonstrated that IRP remained physically and chemically stable—including iron content—when kept at room temperature, maintaining quality and safety throughout the storage period. To further enhance quality assurance, it is recommended that advanced quality control measures be integrated into future technology transfer trainings.