*The Aliko Dangote Foundation, in partnership with Sight and Life Foundation, launches food and nutrition security initiative, to combat malnutrition and improve food security by promoting the production and consumption of locally fermented foods in Nigeria

Isola Moses | 绿帽献妻

The Aliko Dangote Foundation (ADF), in partnership with Sight and Life Foundation (SAL), has launched a nationwide initiative titled 鈥淧romotion of Production & Consumption of Fermented Foods for Food & Nutrition Security in Nigeria.鈥�

The ADF stated the programme, unveiled at a workshop in Lagos, aims to combat malnutrition and improve food security by promoting the production and consumption of locally fermented foods in the country.

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The initiative highlights Nigeria鈥檚 rich tradition of fermented foods鈥攕uch as ogi, iru, ugba, and kunu鈥攁s 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.

Speaking at the launch of the initiative, Zouera Youssoufou, Managing Director/CEO of ADF, said: 鈥淔ermentation has long been a cornerstone of food preservation in Africa. 聽Recent research, including studies by Sight and Life, underscores its benefits.

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鈥淲e鈥檙e exploring how these findings apply to Nigeria鈥檚 context and how we can innovate while preserving traditional flavours.鈥�

Youssoufou emphasized the importance of maintaining the authentic taste of fermented foods, such as the sourness of freshly made pap, while improving their nutritional profile.

鈥淲e鈥檝e compiled a comprehensive list of fermented products consumed in Nigeria to inspire industry adoption and innovation,鈥� she added.

Dr. Mairo Mandara, Africa Adviser at SAL, stressed the health benefits of fermented foods, particularly their probiotic content.

鈥淭hese foods support immune function and nutrient absorption. At a time when global undernourishment affects over 735 million people, fermentation offers a practical, local solution.鈥�

She also noted the high post-harvest losses in Nigeria鈥攅stimated at 45%鈥攁nd how fermentation can help reduce waste by extending shelf life.

Mrs. Ladidi Bako-Aiyegbusi, Director of Nutrition at the Federal Ministry of Health and Social Welfare, called for a multi-sectoral approach to tackle malnutrition.

鈥淔ermented foods are rich in essential micronutrients like zinc and iron. The revised National Food and Nutrition Policy aims to promote diverse, nutrient-rich diets,鈥� she said.

Dr. Francis Aminu, Director of Health and Nutrition at ADF, cited the report 鈥淔ermentation: The Ancient Solution to Modern Challenges鈥� as a key inspiration.

鈥淥ur goal is to adapt these insights to Nigeria鈥檚 unique challenges. With 40% of children鈥攁round 12 million鈥攁ffected by stunting, we must act urgently.鈥�

He concluded: 鈥淭hrough strategic partnerships, we aim to improve nutrition, reduce food insecurity, and empower communities across Nigeria.鈥�