csrreporters 
The Aliko Dangote Foundation (ADF), in partnership with the Sight and Life Foundation (SAL), has launched a groundbreaking national initiative, “Promotion of Production & Consumption of Fermented Foods for Food & Nutrition Security in Nigeria.”
Unveiled at a high level workshop in Lagos, the initiative seeks to combat malnutrition and strengthen food security by spotlighting Nigeria’s diverse range of traditional fermented foods such as ogi, iru, ugba, and kunu. By blending indigenous knowledge with modern science, ADF aims to enhance the nutritional quality, safety, shelf life, and market value of these local staples.
The event brought together health experts, policymakers, regulators, and development partners to explore ways of raising public awareness, boosting local production, and leveraging technology to address micronutrient deficiencies.
Speaking at the launch ,Zouera Youssoufou, Managing Director/CEO of ADF, described fermentation as “a timeless African innovation that continues to offer modern solutions.” She noted that findings from Sight and Life’s research reaffirm the nutritional and health benefits of fermented foods “Our goal is to innovate while preserving the authentic taste Nigerians love like the sourness of freshly made pap and to elevate their nutritional impact,” Youssoufou said.
ADF has compiled a comprehensive database of fermented food consumed across Nigeria to inspire industry stakeholders to adopt and scale production.
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