Probiotics are linked to maintaining gut health, immunity and metabolic regulation, and as their health benefits have become more widely known over the past two decades, they’ve driven a global surge of interest in functional foods — i.e., foods that provide health benefits beyond basic nutrition.
For instance, fermented foods and other key sources of probiotics are now common subjects of global health research, with studies exploring their role in gut-brain communication, immune function, cardiovascular health and xenobiotic metabolism. Meanwhile, food and pharmaceutical companies, as well as public health departments in some parts of the world, are investing heavily in identifying probiotic strains, optimizing fermentation processes and developing functional foods to meet growing consumer demand.
Fermentation is, consequently, no longer a humble kitchen art, but a cutting-edge biotechnology.
How traditional knowledge can fuel a billion-dollar industry
But while foods like kimchi, kefir, yoghurt, miso and sauerkraut have gained global popularity as probiotic-rich options, Nigeria’s fermented foods remain overlooked — despite their proven health benefits. These foods range from ogi (soured maize porridge) and iru (fermented locust beans), to ogiri (fermented melon or castor seed paste), kunu (a lightly fermented millet drink), nono (fermented milk) and emu (palm wine). Nigerians have consumed these probiotics for generations, not because some study deemed them “functional,” but because they are delicious, affordable and accessible (they are locally sourced). These are not designer foods created in labs, but rather organic innovations refined through diligent practice and experiential knowledge. They represent what happens when observation meets necessity: a living library of gut health solutions that, though poorly documented, has contributed to human health sustenance for centuries.
Across Nigeria’s ethnic groups, fermentation knowledge evolved from hands-on experience, passed down through generations via culinary traditions, trade networks and home kitchens rather than formal science. This practice-based heritage lives not in textbooks, but in the hands of grandmothers, the rhythms of daily meals and the alchemy of community exchange.
This, however, represents a critical gap: Generations of fermentation wisdom remain largely undocumented in scientific literature, leaving their full potential unexplored. This institutional neglect represents more than just an academic oversight — it is a cultural tragedy that has cost Nigeria international recognition for its indigenous foods, and a seat at the table in international discussions and policymaking efforts involving nutrition.
It has also cost the country a valuable business opportunity: Despite their proven benefits, Nigeria’s fermented foods have yet to transition from local staples to globally recognized probiotic solutions.
A growing probiotic industry, still untapped
With the right support, Nigeria’s fermented food market could evolve into a robust and viable industry. There are diverse possibilities for market expansion and value addition, as these fermented staples could be developed into a wide array of commercial products — ranging from packaged ogi and kunu, to iru-based seasoning cubes and probiotic-rich beverages.
However, there are a number of challenges that can complicate this evolution. Traditional processing methods are often inconsistent, and have been associated with suboptimal hygienic conditions, as well as inadequate controls for ensuring microbial safety and scalable processing. The pungent taste and aroma of some fermented products such as ogiri or iru can be off-putting to unaccustomed palates in markets outside of Nigeria. There are also gaps in terms of the standardization of packaging, shelf stability and the regulatory certification required for export readiness. For instance, ogi is typically ladled into a bowl or plastic bag when sold in Nigerian communities, but this type of packaging and handling is obviously unsuitable for exported food products. Other structural and logistical risks — including rising insecurity in some regions (e.g. armed conflict, kidnapping and theft), inadequate cold chains and poor road networks — continue to stifle the market’s growth, making it difficult to do business, especially for small agro processors.
However, with targeted investment in food technology, processing innovation and local capacity building, Nigeria could surmount these challenges and build a modern fermented food sector that meets both domestic health needs and global consumer demand. With the right partnerships, incubators and risk-sharing models, Nigeria could export a novel class of culturally rooted, nutritionally validated probiotic foods to the world.
As the global functional food industry grows — expected to surpass $500 billion by 2030, according to some estimates — Nigeria’s fermented foods offer a prime opportunity for foreign direct investment, regional partnerships and research collaborations. Multinationals looking to diversify their probiotic offerings or invest in African-led innovations have a ready opportunity in Nigeria.
Fermentation for prosperity: health, jobs and economic inclusion
Investing in Nigeria’s fermented food sector could yield benefits far beyond nutrition. It could create jobs, particularly for women who are typically at the heart of traditional fermentation practices. It could also spark innovations in packaging, quality control and microbiome research.
Perhaps more importantly, scaling the industry could help enable Nigeria to grapple with the growing burdens of non-communicable diseases and deepening poverty. Promoting commercial-scale production of fermented foods could potentially lead to improved public health, economic empowerment and food system resilience.
To turn this potential into reality, we need collective action. For instance:
- Researchers and investors should explore partnerships with Nigerian institutions such as universities to document, standardize and scale these probiotic-rich foods. They should also explore funding opportunities through venture incubators and other platforms supporting agri-food tech.
- Entrepreneurs and Industry leaders should connect with local cooperatives and women-led fermentation SMEs to co-develop export-ready products.
- Policymakers should advocate for stronger food safety regulations, cold chain infrastructure and grants to modernize traditional fermentation practices.
Nigeria has the chance not just to participate in the global probiotic economy, but to lead Africa’s contribution to it. With the right vision, fermented foods can fuel our future: They can feed our people, fund our economy and contribute to the gut health of millions around the globe. The demand is rising, and the time to act is now.
Oluwadara Alegbeleye is a microbiologist and science communicator whose research focuses on food safety, microbial risk assessment and sustainable food systems.
Photo credit: ©IFPRI/Milo Mitchell
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