Aliko Dangote Foundation Launches National Drive to Promote Fermented Foods for Improved Nutrition and Food Security
The Aliko Dangote Foundation (ADF), in collaboration with the Sight and Life Foundation (SAL), has launched a national initiative to boost nutrition and food security through the promotion of locally produced fermented foods.
The initiative, titled “Promotion of Production & Consumption of Fermented Foods for Food & Nutrition Security in Nigeria,” was unveiled at a high-level workshop in Lagos. It aims to tackle Nigeria’s growing malnutrition crisis by encouraging the production and consumption of traditional fermented foods such as ogi, iru, ugba, and kunu, which are rich in essential nutrients and probiotics.
The programme seeks to integrate indigenous food practices with modern science to enhance the nutritional value, safety, shelf-life, and market potential of these foods. Experts at the workshop—including nutritionists, health regulators, and development partners—discussed practical strategies for raising public awareness, improving local production, and using technology to scale impact.
Speaking at the event, Zouera Youssoufou, Managing Director and CEO of the Aliko Dangote Foundation, emphasized that fermentation has long been central to Africa’s food culture and nutrition.
“Fermentation has always been a cornerstone of food preservation in Africa. Recent research by Sight and Life confirms its numerous benefits. We are now looking at how these findings can be applied to Nigeria’s context to improve health outcomes while retaining the authentic flavors that define our traditional foods,” Youssoufou said.
She added that ADF has compiled a comprehensive list of Nigeria’s fermented food products to inspire innovation and encourage their adoption by food industries nationwide.
Also speaking, Dr. Mairo Mandara, Africa Adviser at Sight and Life Foundation, highlighted the probiotic and immune-boosting properties of fermented foods, noting that they play a vital role in nutrient absorption and gut health.
“At a time when more than 735 million people globally are undernourished, fermentation offers a practical, affordable, and local solution. It can also help reduce Nigeria’s high post-harvest losses—estimated at 45%—by improving food preservation,” she stated.
On her part, Mrs. Ladidi Bako-Aiyegbusi, Director of Nutrition at the Federal Ministry of Health and Social Welfare, reiterated the government’s commitment to a multi-sectoral approach in tackling malnutrition.
“Fermented foods are rich in essential micronutrients such as zinc and iron. The revised National Food and Nutrition Policy emphasizes promoting diverse and nutrient-rich diets to combat deficiencies across the country,” she said.
Dr. Francis Aminu, ADF’s Director of Health and Nutrition, referenced the report titled “Fermentation: The Ancient Solution to Modern Challenges” as a key resource guiding the Foundation’s efforts.
“Our goal is to adapt global insights to Nigeria’s realities. With about 40% of children—roughly 12 million—affected by stunting, urgent action is needed. Through strategic partnerships, we aim to improve nutrition, reduce food insecurity, and empower communities nationwide,” he affirmed.
The initiative underscores ADF’s broader commitment to advancing public health, reducing hunger, and promoting sustainable food systems in Nigeria through science-based, culturally relevant interventions.
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