The Seyi Makinde led administration of Oyo state has partnered with academics from Michigan State University, the University of Ibadan (UI), and the Nigerian Association of Small and Medium Enterprises on research of modern methods of preserving perishable foods, particularly fish, vegetables, and other consumables.
The project which is funded by the Bill and Melinda Gate Foundation funded is aimed at improving food security.
At the project’s introduction on Friday at the University of Ibadan International Conference Centre, Prof Dave Tschirley, a professor of agriculture, food, and research from Michigan State University, stated that the project would involve all players in the food value chain sector.
He said, “Doing this research with stakeholders will help them to invest in research, proposal and solution that will acually change and improve the MSMEs and the environment to save nutritious foods for Nigerian consumers.”
He explained why Nigeria was chosen for the project, saying that the country, which has a population of over 200 million people and the continent’s largest economy, was the best fit, given the high number of people living in poverty and a lack of adequate nutrition.
“The Nigerian food system is changing rapidly, and with the changes, there should be a new solution, new investment and new ways of approaching things to supply affordable, safe and nutritious foods for Nigerians,” he added.
On her part, the project coordinator, Dr Saweda Liverpool-Tasie, said it would take five years, adding that the team has been meeting with stakeholders in Nigeria.
“We have established our national advisory committee and chosen our candidate as a research team. We have constituted our research team for the few years of the project. We have been having meetings with stakeholders to understand the context we are in Nigeria, which will guide us for the three steps of the research.
“Tomatoes and vegetables are extremely important in Nigeria, in terms of source of foods in the Nigerian diet. Looking at the people’s consumption pattern, vegetables are perishable and have a high risk of loss.
“From the national representative data collected by the NBS and the World Bank, over 70 per cent of Nigerians consume fish or fish products, but their consumption is low compared to global standard, and it is low in North compared to the South.
“Fish is an important source of nutrient and more affordable animal protein compared to chicken and others, so we want food that will be affordable for Nigerians.”
Dr Abdulrashid Yerima, chairman of the Nigerian Association of Small and Medium Enterprises (NASME) Council, commended the initiative in his welcome address, saying it comes at a time when global attention is focused on food security and the need to avert an impending food crisis; thus, the need to support MSMEs and the value chain in ensuring a sustainable process for achieving food security in Nigeria.
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