Increasing profitability through fortifying food with nutrients

There is every possibility that food producers and processors can increase their profitability by fortifying food with nutritive elements. Garri, for instance, has been fortified with Vitamin A through research. Though there is still a low awareness among the populace, especially the low-income earners, that paying a little more for simple staple foods can help them get the essential nutrients needed for the well-being of their family, this is expected to change with time.

To ensure that the highest possible level of nutrition is derived from food produced and processed in Nigeria, the Lagos Business School and Global Alliance for Improved Nutrition (GAIN) held a forum recently in Lagos.

The forum, attended by managing directors/chief executives of food production and processing companies, top government officials, NGOs, the academia and so on, sought the possibility of fortifying foods produced and processed in the country with vital nutrients for the health and well-being of people, especially women and children. Since 80 percent of farmlands in Africa are small, the organisers explored ways of introducing nutritive elements in food at one or more points along the agricultural value chain. One of the examples given at the forum is the fortification of noodles with soya beans, since it has become a major staple in Nigeria, especially for children.

Though the introduction of these nutritive elements into food may start as a social responsibility, it was noted that eventually food enriched with nutrients would increase the market value and profit of the producers as the awareness on nutrition increases.

The current state of nutrition in Nigeria is no doubt a very sad one. According to reports presented at the forum, 40 percent of Nigerian children have stunted growth, 14 percent are wasted and 23 percent are underweight. The report also reveals that 38 percent of the female population are stunted, 22 percent underweight and 13 percent wasted. Obesity and overweight are on the increase among women of reproductive age due to poor nutrition. The population of women with Body Mass Index (BMI) over 25 and over 30 increased significantly.

The workshop offered unique opportunities for leading chief executives, academicians, multilateral and bilateral organisations as well as government agencies in Nigeria to dialogue on “farm-to-fork” issues, and also proffered sustainable solutions that integrate agriculture, household nutrition and women’s empowerment for the future.