By Ayomide Otitoju
The Aliko Dangote Foundation (ADF), in partnership with the Sight and Life Foundation (SAL), has launched a national initiative aimed at improving nutrition and food security in Nigeria through the promotion of locally produced fermented foods.
The programme, titled “Promotion of Production & Consumption of Fermented Foods for Food & Nutrition Security in Nigeria,” was unveiled at a high-level workshop in Lagos. It seeks to combat malnutrition by encouraging the production and consumption of nutrient-rich traditional fermented foods such as ogi, iru, ugba, and kunu—all known for their probiotic and immune-boosting properties.
The initiative integrates indigenous food knowledge with modern science to enhance nutritional value, safety, shelf life, and market potential. Experts at the workshop—including nutritionists, food regulators, and development partners—explored strategies to expand public awareness, strengthen local production, and leverage technology to scale nationwide adoption.
Speaking at the launch, Zouera Youssoufou, Managing Director and CEO of the Aliko Dangote Foundation, emphasized that fermentation has long played a key role in African food culture and preservation.
“Fermentation has always been a cornerstone of food preservation in Africa. Recent research by Sight and Life confirms its numerous health benefits. We are now looking at how these findings can be applied in Nigeria to improve health outcomes while maintaining the authentic flavors that define our traditional foods,” Youssoufou said.
She noted that ADF has compiled a national inventory of fermented food products to inspire innovation and encourage adoption by the food industry.
Dr. Mairo Mandara, Africa Adviser at Sight and Life Foundation, highlighted the critical role of fermented foods in improving gut health and nutrient absorption, describing fermentation as a cost-effective, local solution to global nutrition challenges.
“With more than 735 million people worldwide facing undernutrition, fermentation offers a practical and affordable way forward. It can also reduce Nigeria’s post-harvest losses—currently estimated at 45%—by improving food preservation,” Mandara stated.
Representing the Federal Ministry of Health and Social Welfare, Mrs. Ladidi Bako-Aiyegbusi, Director of Nutrition, reaffirmed the government’s commitment to a multi-sectoral approach in addressing malnutrition.
“Fermented foods are rich in essential micronutrients like zinc and iron. The revised National Food and Nutrition Policy prioritizes the promotion of diverse, nutrient-dense diets to tackle deficiencies nationwide,” she said.
Dr. Francis Aminu, ADF’s Director of Health and Nutrition, referenced the Foundation’s report titled “Fermentation: The Ancient Solution to Modern Challenges,” as a key framework guiding implementation.
“With about 40% of Nigerian children—nearly 12 million—affected by stunting, urgent action is needed. Through partnerships, we aim to enhance nutrition, reduce food insecurity, and empower communities across the country,” he said.
The initiative reflects ADF’s ongoing commitment to advancing public health, reducing hunger, and fostering sustainable food systems in Nigeria through science-driven, culturally relevant approaches.
