The Minister of Agriculture and Food Security, Senator Abubakar Kyari, has called for increased investment in science, standards and enterprise development to scale up food fermentation and unlock its nutritional and economic potential.
Kyari made the call while delivering a keynote address at a side event titled “Fermentation: From Evidence to Scale” at the 2026 Africa Food Systems Forum (AFSF) in Kigali, Rwanda.
The Minister noted that fermented foods such as ogi, kunu and garri are deeply rooted in Nigeria’s food culture, stressing that science and innovation could strengthen traditional fermentation practices while improving nutrition, food safety and livelihoods.
He said food security must go beyond increasing food production to ensuring access to safe, nutritious and affordable food, adding that agriculture and nutrition must be addressed together.
Kyari cited evidence showing that improved fermentation can increase micronutrient availability, reduce anti-nutritional factors and extend the shelf life of food products.
According to him, extending cassava fermentation from 24 to 96 hours could increase iron availability by 61 per cent and calcium availability by 24 per cent.
The Minister also highlighted the potential of the fermentation sector to create economic opportunities for women and young people, calling for greater access to technology, finance and markets.
He stressed the need for stronger collaboration among government, researchers, private-sector players and other stakeholders to transform traditional fermentation practices into safer, scalable and commercially viable enterprises.
Kyari’s participation at the AFSF side event underscored the Federal Government’s efforts to promote innovation and evidence-based approaches to improving Nigeria’s food systems, nutrition and agricultural economy.
