Even with the most biochemically stable iron fortificants such as NaFeEDTA, as well explained in the 2012 article, fortification of 'starch' (cassava flour, for instance) requires packaging that is not accessible to the poor that consume most of their daily energy requirements from cassava. Fortification of foods that are so low in nutrient density should use as many additional nutrients as the target population's diet is inadequate in. Zip lock high density plastic bags of different sizes add to the market cost of products like gari, which will make the product inaccessible (economically speaking) to the most vulnerable households in potential target populations.
Branding might be a way forwards. For example for OFSP, the unique selling proposition is the orange flesh colour and my view is that this is therefore the brand characteristic. The question is whether there are any unique characteristics of the gari (for example colour) that can be used to create a brand identity.
For low-income urban consumers having a branded cassava product with unique features (fortified vitamin A or iron) may provide a suitable solution to the nutrition loss associated with unsuitable packaging and storage. However, the reach of fortification and brand would be limited in rural areas where smallholders dry and mill their cassava flour. For example in Ethiopia buying milled cassava flour is not common due to fear of adulteration with poor quality and insect infested product in rural and semi-urban settings. However, cassava flour with fancy packaging is available in high-end supermarkets of Addis Ababa at the cost of eight times higher than local markets.
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"What is the plausibility of this technology (fortification + "fancy" packaging) being implemented in rural cassava consuming populations?"
Can it be made available for no more than 2-5% more than the conventional version without fortification? If the answer is yes, I'd guess that it is eminently plausible.
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