ALERT: Fufu producers endangering their customers
’Fufu,’ a cassava derivative, is arguably one of the most common staples consumed in Nigerian homes, particularly in the South of the country. While the Yoruba call it Fufu, the Igbo refer to it as Akpu. It is a delicacy that is difficult to resist, especially when paired with a well-made soup. However, despite its popularity, fufu is becoming a serious health risk.
According to a report by today’s Saturday Guardian, “sharp practices” in its processing have introduced toxic elements into the food chain.
Shortcut to toxicity
Traditional fufu processing involves peeling, washing, soaking, fermenting, and filtering. Normally, the fermentation process takes three to four days. However, investigations reveal that some producers are bypassing this timeline to make a quick profit.
To force the cassava to soften within just one or two days, producers are reportedly adding harmful substances such as detergents, bleach, and other industrial chemicals to the soaking water.
Mrs. Ajayi, a fufu producer, who refuses to engage in the practice, confirmed the trend: “It is real. Some producers fast-track a five-day process into one day by soaking raw cassava with detergents or bleach. This forces the cassava to soften. Consumers, oblivious to the danger, are essentially being entrapped by these producers.”
Medical consequences
Medical Officer Festus Peter Adekunle warned that the implications of consuming these chemicals are grave. “Such mixtures are capable of causing cancer or the breakdown of red blood cells,” Adekunle stated. “Victims may show signs of emaciation, which is often misinterpreted as a standard ailment rather than the result of chemical poisoning. The damage to the body is unimaginable.”
Dr. Valentine Okpone Ottis, Managing Director of ACCAPPOCCO Global Services Limited, labeled the practice “criminal,” noting that mixing inorganic chemicals with organic food is a direct path to toxicity and carcinogenicity.
Regulatory gaps, need for oversight
During an interview marking World Food Safety Day, NAFDAC officials emphasised that food safety is a shared responsibility. However, experts argue that the current oversight of local, small-scale producers is insufficient.
Key recommendations from industry experts include:
Vocalised Monitoring: Professor John Adebayo Oyedepo suggested that NAFDAC and environmental sanitation agencies should extend their reach to local council headquarters to monitor “backyard” producers.
Policy Reform: Experts note that many Nigerian food policies “somersault” during implementation. There is an urgent need for consistent enforcement that isn’t compromised by bribery or “pecuniary interests.”
Public Advocacy: Dr. Ottis stressed that the government must move beyond industrial advocacy and reach the grassroots to educate consumers and local processors.
Call for value over profit
Afolayan Kayode Emmanuel, Executive Director of Drugfield Pharmaceuticals Limited, noted that culprits hide behind poor policy implementation. “When people are aware that offenders will be penalized, they will begin to value life over profit,” Emmanuel said. “The government must be passionate about protecting its citizens by ensuring regulations are effectively policed, rather than allowing enforcement officers to prioritize personal gain.”