The deep concern over adulterated food in Nigeria has now reached an alarming stage. From concerns over adulterated palm oil to counterfeit honey, to plantains and bananas covered with chemicals, even to fruits injected with chemicals, as well as unsafe food processing and misleading product claims.

The hue and cry over food adulteration is raising urgent questions about public health, consumer protection and the integrity of Nigeria’s culinary heritage.

Following a stakeholder webinar on October 20, the urgent need to examine the dangers of adulterated food and the calls for stronger regulation, responsible businesses and evidence-based journalism.

What if the food we buy to nourish our families is secretly compromising our health? What if the palm oil poured into our soups is not entirely genuine, the honey purchased at a premium price contains undeclared ingredients, or the food that looks attractive on a market shelf has been manipulated in ways that consumers cannot easily detect?

These are more than questions about what Nigerians eat. They raise fundamental concerns about public health, consumer protection, business ethics and the future of the country’s food system.

The danger of food adulteration and the need to protect the integrity of food in Nigeria came into focus during a stakeholder webinar held on Tuesday, October 20, where participants examined an issue that affects consumers, food producers, traders, regulators, health professionals and the wider culinary industry.

The discussion stressed the importance of ensuring that the food reaching Nigerian households is authentic, safe and honestly produced. It also highlighted a broader challenge: how can Nigeria protect consumers from deceptive food practices while preserving confidence in its indigenous ingredients, traditional dishes and culinary heritage?

Food is central to Nigerian life. It nourishes families, sustains livelihoods, supports agricultural value chains and expresses the country’s cultural identity. From palm oil-based soups and fermented cassava products to traditional beverages, locally processed grains and indigenous delicacies, Nigerian cuisine reflects generations of knowledge, creativity and adaptation.

Yet, the value of this rich food culture depends partly on trust. Consumers must be able to trust that the products they purchase are what they claim to be, that the ingredients used in their meals meet appropriate safety standards, and that those responsible for producing and selling food are not putting profit above human wellbeing.

Food adulteration occurs when food is deliberately compromised through the addition or substitution of ingredients, the removal of valuable components, or other deceptive practices that undermine its authenticity, quality or safety. It may involve diluting a product, adding undeclared substances, using unauthorised colourants or misrepresenting a product’s composition to increase profits.

It is important, however, to distinguish deliberate adulteration from contamination. Food contamination can result from poor hygiene, unsafe processing, polluted water, environmental exposure or improper storage, even when there is no intention to deceive. Both can pose serious risks, but identifying the cause is essential to determining the appropriate response.

Across Nigeria, concerns about the authenticity of commonly consumed products, including palm oil, honey and other edible oils, have reinforced the need for credible investigations, laboratory testing and effective food surveillance. Reports and allegations involving industrial dyes, undeclared substances or inferior ingredients must be taken seriously, but each case requires evidence before conclusions can be drawn.

Similar caution is necessary when examining claims that fufu is treated with household bleach products such as Hypo or Jik to make it appear whiter, softer or more attractive; that fruits are ripened with inappropriate chemicals; that watermelons are injected with substances; or that tomato paste is adulterated with starch and unauthorised colourants.

These allegations warrant investigation where credible evidence exists, but they should not be presented as established or widespread practices without verification. The same principle applies to claims that milk or chocolate beverages contain dust or other foreign materials. Scientific testing and documented findings, rather than speculation or viral social media content, must determine the facts.

The fundamental concern remains that food should never be deliberately manipulated in ways that deceive consumers or expose them to unsafe substances.

One of the most troubling aspects of food adulteration is that appearance can be deceptive. A product may have an attractive colour, appealing packaging and a familiar taste without necessarily meeting the required standards of authenticity or safety. Equally, food that looks ordinary may contain chemical or microbial hazards that cannot be detected by sight, smell or taste alone.

This makes consumer education important, but it also exposes the limitations of placing the entire burden of food safety on households. Consumers cannot be expected to conduct laboratory tests on every bottle of palm oil, bag of flour, container of honey or packet of processed food they purchase.

Nor can a simple home-based test reliably establish the authenticity of every product. Changes in colour, texture or behaviour in water may have several explanations and should not be treated as conclusive proof of adulteration. Where a product is suspected of containing hazardous substances, appropriate laboratory analysis may be necessary.

The health implications of unsafe and adulterated food depend on the substance involved, the level of exposure and the duration of consumption. Certain chemicals and contaminants can cause acute poisoning, damage organs such as the liver and kidneys, or contribute to other serious health outcomes.

Some contaminants, including particular aflatoxins, are associated with increased cancer risk under certain exposure conditions. Microbial contamination can also cause foodborne illnesses, ranging from mild gastrointestinal symptoms to severe complications.

It would be scientifically inaccurate to suggest that every form of food adulteration causes cancer, kidney failure or liver disease. Such claims require evidence linking a specific substance and exposure to the health outcome in question. Nevertheless, the possibility of preventable harm makes food adulteration a serious public health concern that demands sustained attention.

The challenge is particularly significant in a country where food connects millions of people to agricultural production, processing, transportation, retail and hospitality. An unsafe product can affect not only the person who consumes it but also the businesses and livelihoods associated with its production and sale.

The wider lesson is that food safety begins long before a meal reaches the dining table. Conditions on farms, the quality of water used in processing, transportation, storage, packaging and retail handling can all influence the safety of food. Addressing these risks requires coordinated action across the entire food supply chain.

Palm oil offers a particularly important example of the relationship between food integrity, consumer confidence and culinary heritage. It is a defining ingredient in numerous Nigerian soups, stews and traditional delicacies, contributing colour, flavour and cultural identity to meals across different regions.

Honey also holds commercial and culinary value as a natural sweetener and food ingredient. Both products support farmers, processors, distributors, market traders and other participants in the food economy.

When products such as these are adulterated, honest producers may lose customers, legitimate businesses may struggle to compete, and consumers may become suspicious of products that have long been part of their food culture. The consequences can extend to the reputation of local ingredients and the confidence of international buyers.

This is why reports of substandard edible oils and allegations of palm oil adulteration deserve careful investigation. Verified findings should be communicated clearly, while unsubstantiated accusations should not be used to discredit entire product categories or the people who depend on them for their livelihoods.

For Nigeria, protecting food integrity is also a matter of preserving culinary heritage. Traditional food culture encompasses much more than recipes. It includes indigenous ingredients, farming practices, food processing techniques, preparation methods, communal eating traditions, seasonal celebrations and knowledge transmitted across generations.

Documenting and promoting Nigerian cuisine must go hand in hand with protecting the integrity of the ingredients and practices that make it distinctive. Celebrating a dish without paying attention to the quality and safety of its ingredients leaves an important part of the story untold.

Nigeria’s aspirations to expand culinary tourism, promote indigenous food products and secure appropriate recognition for its culinary traditions under UNESCO’s Intangible Cultural Heritage framework make this issue especially relevant. A credible food journalism and tourism industry must inspire confidence in the authenticity and safety of the food presented to local and international audiences.

Preserving culinary heritage does not mean assuming that every traditional practice is automatically safe, just as modern processing should not be regarded as inherently unsafe. Both traditional and industrial food systems require appropriate hygiene, responsible handling, reliable information and evidence-based quality controls.

Our culinary traditions deserve protection not only because they express cultural identity, but also because they sustain communities, livelihoods and generations of knowledge.

The responsibility for protecting consumers rests significantly with regulatory institutions. In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) is among the agencies responsible for regulating food products within its mandate. Other relevant institutions have responsibilities relating to standards, agriculture, environmental health, public health and market surveillance.

These institutions require adequate funding, trained personnel, functional laboratories and effective systems for investigating complaints. Regular market surveillance and credible laboratory testing are essential to identifying unsafe products, determining the nature of violations and taking appropriate action.

Product traceability is equally important. Manufacturers, importers, distributors and retailers should maintain records that help establish where food originated, how it was handled and where it was supplied. Such information can support investigations, facilitate targeted recalls and reduce the time it takes to respond when a genuine safety problem emerges.

Where violations are established, enforcement must be consistent, transparent and proportionate. Public alerts should provide clear information about affected products, relevant identification details and the steps consumers should take. Businesses found to have violated applicable requirements should be held accountable through appropriate legal and regulatory processes.

However, accountability must be accompanied by fairness. A business should not be condemned solely because of a social media allegation or an unverified photograph. Responsible regulation requires evidence, due process and transparent communication.

Food manufacturers, processors, importers, distributors and market traders also have a duty to ensure that the products they supply are authentic, properly labelled and handled in accordance with applicable safety requirements.

Deliberate substitution, deceptive labelling and the use of unauthorised substances undermine consumer confidence and create unfair competition for businesses that invest in quality.

Chefs, caterers, restaurants and other food professionals must pay close attention to the quality of their ingredients and the credibility of their suppliers. Where a product raises a genuine safety concern, it should be withheld from use as appropriate and reported to the relevant authority.

For businesses across the food value chain, responsible practices are not simply a regulatory obligation. They are essential to maintaining customer confidence, protecting brand reputation and building a sustainable market.

Consumers also have a role to play. They can purchase food from credible suppliers, check labels and applicable registration details, inspect packaging for signs of tampering, follow storage instructions and report suspicious products through appropriate channels.

However, consumer education must not create the impression that individuals are solely responsible for detecting adulteration. Many hazards require specialised testing, and a product’s normal appearance does not guarantee its safety. The primary responsibility for producing and supplying compliant food must remain with the relevant businesses, supported by effective regulatory oversight.

The media has an equally important role in this effort. Food journalism must move beyond reporting isolated incidents after they occur to examining the systems that allow food fraud and unsafe practices to emerge.

Investigative journalists can scrutinise supply chains, examine regulatory responses, question misleading marketing claims and report the findings of credible scientific research. Health and science journalists can translate technical information into accessible language, helping consumers understand what is known, what remains uncertain and what action may be appropriate.

For food journalists, the responsibility is even broader. Food storytelling can celebrate indigenous ingredients, traditional recipes and local food entrepreneurs while also examining the conditions necessary to preserve authenticity and safety.

In the digital age, this responsibility has become more urgent. Unverified allegations about food can spread rapidly through videos, photographs and social media posts, sometimes causing unnecessary fear or damaging the reputation of legitimate businesses. A viral claim is not a substitute for laboratory analysis, and a photograph alone cannot establish the presence of a hazardous substance.

Responsible journalism must distinguish allegations from verified findings, identify credible sources and provide the context necessary for readers to understand the evidence. Where a report concerns a named product or business, journalists should seek supporting documentation, consult appropriate experts and give the parties concerned a fair opportunity to respond.

Accuracy does not weaken public-interest reporting; it strengthens its credibility. The stakeholder webinar held on October 20 was an opportunity to bring attention to these concerns and encourage dialogue around a problem that requires sustained cooperation. The next step is to translate awareness into practical measures that can be assessed over time.

Regulators, researchers, agricultural producers, processors, traders, consumer organisations, chefs, public health professionals and the media should work towards stronger surveillance, accessible reporting channels, improved traceability and faster investigation of credible complaints. Public education should be continuous, while verified cases should be communicated in ways that help consumers make informed decisions.

Progress can be measured through improvements in complaint resolution, the timeliness of public alerts, the identification and withdrawal of unsafe products, stronger traceability and increased public understanding of food safety.

As Nigeria continues to celebrate its agricultural abundance and culinary diversity, food integrity must remain central to the national conversation. Food is a source of nourishment, livelihood, identity and pride. It connects farmers to markets, producers to consumers and communities to generations of cultural knowledge. But these connections depend on trust, and trust must be supported by responsible production, credible regulation and honest communication.

The fight against food adulteration is not a campaign against Nigerian food or its traders. It is a campaign to protect consumers, defend honest businesses, strengthen public health and preserve the value of the country’s culinary traditions.

The questions remain urgent: Who is protecting the Nigerian and African consumer? Who holds those responsible for proven food fraud accountable? And how can we ensure that the food on our plates is authentic, safe and honestly produced?

The answers lie in stronger regulation, responsible food businesses, informed consumers, credible scientific research, investigative journalism and collective accountability.

As food journalists and culinary advocates, we must tell stories that do more than celebrate the appearance, flavour and history of our dishes. We must investigate the systems behind them, question practices that threaten consumer confidence and amplify evidence-based solutions.

Ultimately, protecting Nigerian food culture means protecting the people who produce it, the communities that preserve it and the consumers who depend on it.

The summary is so distinct and clear. Our food must nourish us, sustain our communities and tell our stories with pride. It must never become a vehicle for deception. The true value of food begins not merely with how it looks, smells or tastes, but with its safety, its integrity and the trust we place in it.