An initiative aimed to promote the production and consumption of locally fermented foods like ogi (pap), iru (locust beans), kunu (sorghum milk), ugba (oil bean seeds), and others has been launched by the Aliko Dangote Foundation (ADF).
The organisation said the scheme, Promotion of Production & Consumption of Fermented Foods for Food & Nutrition Security in Nigeria, is in partnership with Sight and Life Foundation (SAL).
At a workshop in Lagos, it was disclosed that the programme highlights Nigeria’s rich tradition of fermented foods as a sustainable solution to the triple burden of malnutrition: undernutrition, micronutrient deficiencies, and overnutrition.
By integrating indigenous practices with modern science, ADF seeks to enhance the nutritional value, safety, shelf-life, and market potential of these foods.
Health experts, regulators, and donors gathered to discuss strategies for raising awareness, building capacity, and leveraging technology to promote fermented foods and address micronutrient deficiencies.
“Fermentation has long been a cornerstone of food preservation in Africa. Recent research, including studies by Sight and Life, underscores its benefits. We’re exploring how these findings apply to Nigeria’s context and how we can innovate while preserving traditional flavours,” the chief executive of ADF, Ms Zouera Youssoufou, said.
She emphasized the importance of maintaining the authentic taste of fermented foods, such as the sourness of freshly made pap, while improving their nutritional profile.
“We’ve compiled a comprehensive list of fermented products consumed in Nigeria to inspire industry adoption and innovation,” she added.
The Africa Adviser at SAL, Ms Mairo Mandara, stressed the health benefits of fermented foods, particularly their probiotic content.
“These foods support immune function and nutrient absorption. At a time when global undernourishment affects over 735 million people, fermentation offers a practical, local solution,” she said.
Ms Mandara added that the high post-harvest losses in Nigeria—estimated at 45%—and how fermentation can help reduce waste by extending shelf life.
Also, the Director of Nutrition at the Federal Ministry of Health and Social Welfare, Mrs Ladidi Bako-Aiyegbusi, called for a multi-sectoral approach to tackle malnutrition. “Fermented foods are rich in essential micronutrients like zinc and iron. The revised National Food and Nutrition Policy aims to promote diverse, nutrient-rich diets,” she said.
On his part, the Director of Health and Nutrition at ADF, Mr Francis Aminu, cited the report Fermentation: The Ancient Solution to Modern Challenges as a key inspiration.
“Our goal is to adapt these insights to Nigeria’s unique challenges. With 40% of children—around 12 million—affected by stunting, we must act urgently,” he noted, concluding that, “Through strategic partnerships, we aim to improve nutrition, reduce food insecurity, and empower communities across Nigeria.”