FCCPC alleges 12% inadequacy in vegetable oil, salt sample fortification

The Federal Competition and Consumer Protection Commission (FCCPC) has found inadequate vitamin and mineral fortification in some vegetable oil and salt products sampled from Nigerian markets and households.
The Commission said this raises concerns over compliance with national food fortification standards.
The findings followed a two-month survey conducted in collaboration with the Global Alliance for Improved Nutrition (GAIN), covering randomly selected markets and households across northern and southern Nigeria.

An analysis of 200 samples, comprising 100 vegetable oil and 100 salt samples, showed that 12 per cent of the vegetable oil samples and two per cent of the salt samples were inadequately fortified at the household level.
The survey also identified gaps in manufacturers’ adoption of digital product traceability systems designed to monitor fortified food products from production to consumption.
The findings are significant because large-scale food fortification (LSFF), which involves adding essential micronutrients such as vitamin A, iron, folic acid, zinc and iodine to commonly consumed foods, is a key public health intervention for tackling micro-nutrient deficiencies and hidden hunger.

Nigeria’s national food policy requires manufacturers to fortify designated food products to improve nutritional outcomes, particularly among vulnerable populations, including preschool children and women of reproductive age.
A breakdown of the vegetable oil samples showed that 49 were unbranded, while 51 carried identifiable brand names. Devon Kings accounted for 19 samples, Power Oil 12, Activa four, Golden Penny and Laziz Oil three each, while other brands accounted for the remaining samples.
For salt, 19 samples were unbranded and 81 branded, with Mr Chef accounting for 71 samples and Dangote 10.
Beyond the fortification gaps, the Commission identified limited manufacturer participation in the Digital Fortification Quality Traceability Plus (DFQT+) platform developed by GAIN to strengthen monitoring and accountability across the food supply chain.

According to the FCCPC, only six vegetable oil producers had registered on the platform. At the same time, just eight results from three of the six companies were uploaded among the 100 vegetable oil sample results analysed.
The Commission said the limited adoption of the platform undermined efforts to improve product traceability, transparency and the ability of manufacturers and regulators to identify and address quality concerns across the supply chain.
Consequently, it issued directives compelling defaulting producers to comply with the applicable requirements. It escalated the findings to the National Agency for Food and Drug Administration and Control (NAFDAC) for further action under the existing Memorandum of Understanding between the two agencies.

Commenting on the findings, FCCPC Executive Vice Chairman and Chief Executive Officer Tunji Bello said consumers should be able to trust the quality of the products they purchase and the nutritional benefits those products are expected to deliver.
He maintained that consumer protection extends beyond resolving complaints and addressing harmful business practices to ensuring that consumers receive the value and benefits they are entitled to expect from products in the marketplace.
Bello also stressed that manufacturers must maintain appropriate quality standards and ensure their products comply with applicable regulations.

The Commission urged food manufacturers, particularly micro, small and medium-sized enterprises (MSMEs), to embrace product registration and digital traceability systems.
It also called for greater consumer awareness of the importance of fortified foods, along with proper product handling and storage practices.
Micro-nutrient deficiencies, commonly described as hidden hunger, occur when people do not get enough essential vitamins and minerals from their diets, even when their food intake provides adequate calories.
Also, scientifically, food fortification aims to address these deficiencies by improving the nutritional content of widely consumed foods.