Nigeria Develop Standard, Code for African Fermented Condiments



Manufacturers of African fermented condiments have been enjoined to take optimum advantage of the development of standards and code of practices for the products to promote greater competitiveness, locally and for export.

Director – General, Standards Organisation of Nigeria, Osita Aboloma Esq. made the call during the opening of a technical committee meeting on Culinary Herbs, Spices, Seasonings, Tea and Flavourings held at the SON Training Center, Ogba Lagos.

Represented by the Director, Planning, Research and Statistics, Dr. Yahaya Nuhu Fana, the SON Chief Executive stated that the Standardisation of the processes of production and quality of African Fermented Condiments is a necessary component to satisfy consumers and boost patronage of the products locally and internationally.

Aboloma stated that Africa is highly endowed with many fermented food condiments with available literature review identifying nine different products in Nigeria alone.

He alluded to the fact that production dynamics and methods employed in the manufacture of these fermented condiments differ from one region to another.  He said that the microbial interplay during production and the nutritional qualities in the condiments however appear to be the same.


In Picture From left:  Ibrahim Bala Moh’d , Technical Secretary; Prof. Adeniyi A Ogunjobi, Committee Chairman (University of Ibadan); Dr. Nuhu Yahaya Fana, SON Director (PRS); Mrs. Chinyere Egwuonwu, Director Standards Development (Standing); Dr. Omolara Okunlola, Group Head,  Food Technology and Mrs. Yeside Akinlabi, Deputy Director, Food Chemistry Laboratory , during the Technical Committee members meeting. 

He challenged manufacturers of African Fermented Condiments to ensure compliance to minimum quality requirements and safety of these products as highlighted in the standard when finally approved by the Standards Council.

Aboloma enjoined the Technical Committee members to bring their rich knowledge and experiences to bear in the deliberations.

He stated that the approved standard and code of practice will be presented to the African Organisation for Standardization (ARSO) for consideration and adoption as continental specifications for wider application.

Chairman of the Technical Committee, Professor Adeniyi Ogunjobi of the University of Ibadan stated that Nigeria was leading the way for the rest of the African Continent to follow, as there are no records of Standards for these set of Condiments.

He disclosed that the products were already being exported to other countries of the world, hence the need to develop the standard and code of practice for comparison and conformity assessment in view of the imminent implementation of the African Continental Free Trade Area Agreement.

Also speaking at the meeting, SON Director, Standards Development, Mrs. Chinyere Egwuonwu emphasized that developing the Standards would promote a more hygienic production practice and further bring to fore the
significance of specific flavor, taste, aroma and aesthetics in African Fermented Condiments in food.

SON Group Head, Food Technology, Dr. Mrs. Omolara Okunlola remarked that the production of African fermented condiments is on the increase; hence the Standard would promote new technologies for large scale production from the traditional small-scale household basis under highly variable conditions.

She said that the code of practice was being established for guidance of processing and packaging of African Fermented Condiments to assure the quality of the products and safety for human consumption.




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