Dangote Foundation Advocates Fermented Foods to Fight Malnutrition, Improve Nutrition Security

The Aliko Dangote Foundation (ADF), in collaboration with the Sight and Life Foundation, has called for increased adoption of fermented foods to enhance nutrition quality, reduce food waste, and promote sustainable food systems in Nigeria.

At a roundtable discussion held yesterday, the two organizations unveiled a new report titled “Fermentation: An Ancient Solution to Modern Challenges.” The report highlights the potential of fermentation as a powerful tool to address Nigeria’s growing post-harvest food losses and malnutrition crisis.

Speaking on the report’s findings, Dr. Mairo Mandara, Africa Director of the Sight and Life Foundation, explained that Nigeria currently loses about 45 percent of its food after harvest. She emphasized that traditional fermented foods, once a key part of Nigerian diets and essential to good health, are increasingly being replaced by processed foods due to rapid urbanisation a shift that has contributed to rising health problems.

The Managing Director and CEO of the Aliko Dangote Foundation, Zouera Youssoufou, said the collaboration aims to strengthen Nigeria’s food system through the promotion of fermentation as a sustainable and nutritious food solution.

Also speaking, Ladidi Bako-Aiyegbusi, Director and Head of the Nutrition Department at the Federal Ministry of Health and Social Welfare, acknowledged Nigeria’s high burden of malnutrition and noted that the Federal Government is taking active steps to address it.

In her contribution, Prof. Veronica Obatolu, a Human Nutrition expert from the Institute of Agricultural Research and Training, Obafemi Awolowo University, stressed the importance of maintaining strict quality control and hygiene standards during the fermentation process.

Francis Aminu, Director for Health and Nutrition at the Aliko Dangote Foundation, concluded that fermentation represents one of the most promising trends in the future of food innovation and nutrition.