Nigeria is one of Africa’s foremost agricultural producers, with many of its arable lands yet to be cultivated.
Essential crops such as cassava, yams, maize, rice, and ground nuts are grown in large quantities and serve as staples across various regions.
Nevertheless, a considerable amount of harvested produce is wasted due to insufficient processing and storage infrastructure.
A long-standing problem in Nigeria’s agricultural industry is post-harvest losses due to poor food processing techniques, insufficient road infrastructures for getting farm produce to the market, and inadequate storage infrastructures to preserve the quality before processing.
While entities like Dangote Flour Mills and several others have made substantial investments and are pivotal in large-scale food processing, their reach and processing capabilities are limited compared to the local farms’ agricultural produce.
Therefore, it’s crucial to acknowledge and appreciate the significant contributions of smaller enterprises, including local cassava processors, food producers, and palm oil refiners, in the food and agricultural sectors.
Technically and economically, empowering these SMEs is essential to balance the sustainable food value chain.
Local food processing is gaining recognition as a crucial element in enhancing agricultural production, creating employment opportunities, and ensuring food security in Nigeria.
The potential of local food processing to connect farmers with consumers and transform perishable items into durable products such as flour, oils, and packaged foods is a promising avenue for economic growth.
Nigeria’s local food processing sector has considerable obstacles, notwithstanding its growing potential.
Insufficient infrastructure, characterized by inconsistent electricity supply and substandard transportation networks, obstructs efficient processing and distribution.
Additionally, numerous small food processors lack modern machinery, training, and financial resources, constraining their productivity and competitiveness relative to imported processed foods.
As part of efforts to revamp agriculture, ensure food security, diversify the economy, and boost foreign exchange, Nigeria’s Federal Ministry of Agriculture and Rural Development (FMARD) launched the Agricultural Transformation Agenda (ATA) focused on developing agricultural value chains.
One of the critical agenda of ATA is to reduce post-harvest losses, strengthen industry linkages, improve access to finance and markets, and enhance rural infrastructure, particularly benefiting women, youth, farmers’ associations, and rural communities.
This and other similar initiatives positively influence Nigeria’s employment landscape and economy, contributing to the nation’s gross domestic product (GDP).
However, with a growing population and increasing demand for food, the food processing industry has vast potential for expansion.
Investment in cutting-edge technology, more accessible access to capital, and upgraded infrastructure are all necessary for the local food processing business to grow.
The sector might also benefit from public awareness efforts encouraging locals to purchase Nigerian-made items.
Reducing post harvest losses and food waste, increasing food security, and changing Nigeria’s agricultural environment while promoting a more sustainable food value chain depends on the viability of the local food processing sectors.
With adequate support from the government at all levels and support from other funding organizations, the industry is poised to significantly impact Nigeria’s economic development and the general welfare of the teeming population.
About the writer:
Prof. James Abiodun Adeyanju is a leading figure in the field of food engineering and post-harvest technology in Nigeria.
Prof. Adeyanju specializes in food processing and post-harvest technology to improve food safety, quality, and sustainability.
His research efforts have made significant strides in addressing crucial challenges in food production and quality control towards enhancing food preservation, processing efficiency, and nutrient retention, focusing on locally farmed agricultural produce.
He is a full professor of food engineering at the prestigious Ladoke Akintola University of Technology, Ogbomoso, where he heads the Department of Food Engineering.
