Aliko Dangote Foundation Launches National Initiative to Promote Fermented Foods for Nutrition and Food Security

The Aliko Dangote Foundation (ADF), in collaboration with Sight and Life Foundation (SAL), has unveiled a nationwide initiative aimed at improving nutrition and strengthening food security through the promotion of locally fermented foods.

The program, titled “Promotion of Production and Consumption of Fermented Foods for Food and Nutrition Security in Nigeria,”

was launched during a workshop held in Lagos. It seeks to harness Nigeria’s indigenous food traditions and modern scientific innovation to combat the country’s persistent challenges of malnutrition, micronutrient deficiencies, and food insecurity.

Nigeria’s rich heritage of fermented foods including ogi, iru, ugba, and kunu—was spotlighted as a sustainable, locally driven solution to the “triple burden of malnutrition”: undernutrition, hidden hunger, and overnutrition.

Speaking at the launch, Zouera Youssoufou, Managing Director and Chief Executive Officer of the Aliko Dangote Foundation, emphasized that fermentation has long served as a cornerstone of food preservation and nutrition in African households.

“Fermentation has always been central to our traditional diets,” Youssoufou said. “Recent research, including studies by Sight and Life, reinforces its many health and nutritional benefits. Our goal is to apply these findings within Nigeria’s context—innovating for improved nutrition while preserving the authentic taste and character of our traditional foods.”

She added that ADF has compiled a comprehensive inventory of fermented products consumed across Nigeria to encourage innovation and investment within the food industry, ensuring that traditional foods like pap retain their authentic flavor while offering enhanced nutritional value and safety.

Also speaking, Dr. Mairo Mandara, Africa Adviser at Sight and Life Foundation, highlighted the scientific importance of fermented foods, noting their probiotic content and contribution to immune health and nutrient absorption.

“At a time when global undernourishment affects over 735 million people, fermentation presents a practical, homegrown solution,” she stated. “It not only improves nutritional outcomes but also reduces post-harvest losses, which currently account for about 45% of food waste in Nigeria.”

Representing the government, Mrs. Ladidi Bako-Aiyegbusi, Director of Nutrition at the Federal Ministry of Health and Social Welfare, called for stronger collaboration between the public and private sectors to address malnutrition through food diversification.

“Fermented foods are naturally rich in key micronutrients such as zinc and iron,” she noted. “The revised National Food and Nutrition Policy prioritizes promoting nutrient-dense, culturally appropriate diets to improve national health outcomes.”

In his remarks, Dr. Francis Aminu, Director of Health and Nutrition at the Aliko Dangote Foundation, cited the report “Fermentation: The Ancient Solution to Modern Challenges” as a major reference for the initiative’s design.

“With over 40% of Nigerian children approximately 12 million—suffering from stunting, the need for innovative nutrition interventions is urgent,” Aminu said. “Through this program and strategic partnerships, we aim to improve diets, reduce food insecurity, and empower local communities across Nigeria.”

The workshop brought together nutrition experts, government representatives, regulators, donors, and development partners to explore pathways for scaling up the production, safety, and consumption of fermented foods. Participants discussed leveraging technology, public awareness, and policy support to ensure long-term sustainability and nationwide impact.

The Aliko Dangote Foundation, the philanthropic arm of the Dangote Group, continues to champion large-scale initiatives that address critical challenges in health, nutrition, education, and economic empowerment, reaffirming its commitment to improving the quality of life across Africa.