The process of making micronutrient-enriched bagoong granules, which comprises the steps of: preparing fish paste or "bagoong" by mixing the cleaned fish with salt using 1:3 salt to fish ratio and allowing the mixture to ferment in plastic containers or earthen jars for 2-3 months or until flesh has totally disintegrated； straining the fish paste to segregate bones and other impurities from the liquid part； adding 0.01 pcnt Potassium iodate (KIO3) as a source of micronutrient to the strained liquid part； partially drying the liquid part in a mechanical dryer at 100oC- 130oC for 2 hours； adding anti-caking agent to the partially dried fish paste； and forming the dried fish paste by drying the partially dried fish paste with magnesium carbonate for about an hour at a temperature of 100oC-110oC or until the moisture content is 18-20 pcnt by weight.
