Lagos Residents Raise Alarm Over Fufu Processing, Preservation Methods

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Lagos Residents Raise Alarm Over Fufu Processing, Preservation Methods

Some Lagos residents have raised concerns over the preparation and preservation of fufu, with some consumers saying they have reduced or stopped buying the fermented cassava staple because of concerns about hygiene, contamination and possible food poisoning.

The concerns were raised by consumers in different parts of Lagos following complaints about the way some processors handle, prepare and store the popular food.

Fufu, also known as akpu or Santana, is traditionally made from fermented cassava. The cassava is peeled, soaked in water for fermentation, processed into a paste, strained and subsequently cooked into the smooth dough commonly eaten with soups.

For many Nigerians, fufu remains an important staple, but its traditional processing requires careful attention to water quality, cleanliness, handling and storage to prevent contamination.

A resident of Ajegunle, Omena Udonwa, said her family had resorted to preparing fufu at home because of her concerns about the practices of some commercial processors.

She alleged that she once found a piece of rubber inside purchased fufu, saying she could have consumed it if she had not been careful.

Udonwa also expressed concern after allegedly witnessing a producer use detergent to wash cassava during processing.

Another resident of Costain, Adedayo Falade, said he had reduced his consumption of fufu despite enjoying the food because of what he described as poor preparation practices by some producers.

Falade said some fufu sold in Lagos could remain unsold for several days, affecting its quality and taste. He also complained about products that developed unpleasant odours or became excessively sticky.

He said he preferred sourcing fufu from outside Lagos because of his concerns about the way some products were processed locally.

However, the concerns expressed by individual consumers do not mean that all fufu produced or sold in Lagos is unsafe.

A resident of Agege, Anuoluwapo Ayeni, acknowledged that there were processors who followed acceptable practices but urged consumers to pay attention to where they purchased the food.

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She advised buyers to establish, where possible, how the fufu they consume is processed and handled.

A processor at Santana International in White Sand, Oyingbo, Hope Aniekan, described the traditional processing method used at her facility and rejected suggestions that all producers engage in unsafe practices.

According to her, cassava is peeled and thoroughly washed with clean water before being soaked for about two days. The fermented cassava is then taken to a mill, ground and filtered to remove unwanted particles.

She said the resulting paste is put in a sack, covered with plantain leaves and weighted with a heavy stone as part of the processing procedure.

Aniekan said her operation uses salt as a preservative against maggot infestation and does not add other harmful substances. She, however, acknowledged that she could only speak for her own processing operation.

She also said there were rumours of some processors using substances intended to accelerate fermentation, although such claims would need to be independently verified in individual cases.

Another trader at Costain, identified as Mama Chinonso, said she uses a warmer to preserve her fufu rather than adding chemical preservatives.

She said the method could keep the product fresh for several days depending on weather conditions, although the safety of any food stored for extended periods depends on factors including temperature, hygiene and handling.

The concerns come amid wider discussions about food safety in Lagos, where regulators and food scientists have warned about unsafe practices across informal food supply chains.

At the Lagos State Food Safety 2026 Conference and Exhibition held in Ikeja earlier in September, regulators, scientists and consumer advocates discussed concerns over food contamination and adulteration.

The Lagos State Consumer Protection Agency also described food safety as an important public-health and economic issue for the state.

The issue extends beyond fufu. Food-safety experts have repeatedly raised concerns about the handling, storage and processing of various foods sold through informal markets and street-vending networks.

Research into traditional ready-to-eat food vending in Nigeria has shown that storage practices vary among vendors, with some using refrigerators or freezers while others avoid keeping leftovers and instead produce quantities intended for same-day sales.

Scientific literature has also identified microbial contamination as a potential concern in traditionally prepared fufu and other swallow foods when hygiene and food-handling practices are inadequate.

A recent review of research on microorganisms and mycotoxin contamination in swallow meals noted that fufu and other ready-to-eat foods can become vulnerable to contamination through excessive handling, poor personal hygiene, contaminated water and inadequately cleaned utensils and processing equipment.

The research does not establish that commercially sold fufu in Lagos is generally unsafe. Rather, it highlights why food hygiene, clean water, appropriate processing and proper storage are important in reducing contamination risks.

The fermentation process itself is an established part of traditional fufu production. Proper cassava processing is also important because cassava contains naturally occurring cyanogenic compounds that must be adequately reduced through appropriate processing.

The concerns raised by Lagos consumers therefore highlight the need for consumers, processors and regulators to pay attention to safe cassava processing, hygienic handling and appropriate preservation practices.

For consumers, the reports also underscore the importance of buying ready-to-eat foods from processors and vendors who maintain clean processing environments and proper storage conditions.

At the same time, allegations involving the use of detergents, bleach or other unapproved substances should not be treated as established facts without evidence from regulatory inspections or laboratory testing.

The concerns ultimately point to a broader challenge in the informal food sector: ensuring that traditional foods remain affordable and accessible while meeting acceptable standards of food safety and hygiene.