Little known facts about Nigeria’s biscuit market

For a lot of Nigerians looking at these investments and wondering why biscuit? Well this piece of information may change your mind about the positives of the biscuit market in Nigeria.

Biscuits are mostly made of wheat flour, which is considered healthy and can be sourced locally

The raw materials and ingredients used for manufacturing biscuits also include, palm oil or vegetable fat, and sugar.

However, local manufacturers also have to import the food ingredients and additives used for making biscuits. These are not considered major ingredients making this a largely locally sourced market for raw materials.

Biscuits are a whole some food and also very rich in common nutrients and can be preserved for a long time.

The biscuit market is largely manufacturing as most biscuits (about 50%) are made in Nigeria.

Out of the several brands of biscuits in Nigeria, the Yale brands is said to own about 38% market share. Yale brands

Local manufacturers of biscuits are said to own about 50% of the market share with the rest going to biscuit importers.

According to Deli foods there exits about sixteen biscuit manufacturers (not sure of date of this claim) operating in Nigeria

They also claim that biscuit consumption in Nigeria is estimated between 450,000 to 500,000m.t.annually

Biscuit manufacturing is said to have soared from an annual growth rate to 1-2% to 20% “due to the ban on Importation of biscuits”

Biscuits manufacturers also employes thousands of Nigerians. For example, Beloxxi employs about 2,300 people and operates through a network of some 400 distributors

Nigeria’s biscuit sector is said to be growing at an annual rate of 10 to 15 percent

The growth rate is mostly driven by Nigeria’s rising population growth

Population growth is also further complimented by an increasingly urbanized market.

The price point for biscuit, which goes for as low as N50 per packed puts it at a range that is payable by majority of Nigeria who live on much less than $1 (N300) per day.

The local varieties are grouped into three categories of biscuit and are as follows:

Soft Dough biscuits – Digestive, Glucose e.t.c

Hard Dough semi sweet cabin, marie, coaster etc

Cream Crackers naturally fermented or chemically aerated, salty or sweet.