Nigeria Loses 50% of Agricultural Products Along Supply Chain, FAO Nutrition Specialist Reveals

Nigeria continues to grapple with significant food losses along its agricultural supply chain, with around 50% of produce being wasted before it even reaches consumers. 

This alarming figure was revealed by Ibrahim Ishaka, a Food System and Nutrition Specialist at the Food and Agriculture Organisation (FAO) of the United Nations. 

He made the disclosure during an interview with the News Agency of Nigeria on the sidelines of an FAO-organised training program in Yola, Adamawa State, on Saturday.

According to Mr. Ishaka, the high level of food waste poses critical challenges to Nigeria’s agricultural sector, threatening food security, hindering economic growth, and negatively impacting environmental sustainability. 

“Some of these challenges include technological barriers, inefficient harvesting techniques, pest infestations, and lack of access to modern farming tools, all of which contribute to losses during harvest, largely influenced by consumer behaviour,” he said.

The specialist pointed to a range of factors that contribute to Nigeria’s post-harvest losses. Among them are outdated harvesting methods, pest infestations, and inadequate access to modern farming tools. 

These, he noted, are worsened by inefficient food processing methods and poor handling practices, which disproportionately affect perishable goods like fruits and vegetables.

“Inadequate storage facilities and poor transportation infrastructure exacerbate these challenges, resulting in the loss of a significant percentage of Nigeria’s agricultural output,” Mr. Ishaka added. 

He further explained that inefficient food processing, improper packaging, and unhealthy consumption habits also lead to substantial food waste in the country.

Mr. Ishaka highlighted several FAO-led initiatives designed to curb food losses and improve food security across Nigeria. 

These include investments in post-harvest infrastructure and training programs that aim to enhance the capacity of local communities to adopt best practices in food handling, processing, and storage.

“The FAO’s initiatives promote sustainable and nutritious practices within communities, focusing on reducing post-harvest losses, improving hygiene, and ensuring sanitation.

“These programs are aimed at building community resilience, especially in the northeastern part of the country where food insecurity is most severe,” he stated.

The nutrition expert emphasized the importance of empowering local populations through education and capacity-building efforts. 

“I firmly believe that the key to empowering people, particularly in the northeast region, lies in giving them the power to make informed decisions and the power to educate others,” Mr. Ishaka said.

One of the FAO’s most successful programs in Nigeria is the establishment of community-led centres that produce and distribute locally nutritious foods, such as ‘tom brown’ — a locally produced, nutrient-rich cereal designed to combat malnutrition. 

These centres, which operate in the northeast, are crucial in addressing both malnutrition and food insecurity in conflict-affected regions.

“These centres are run by local communities, promoting community-led initiatives to improve food security. This approach not only helps provide nutritious food but also empowers the communities themselves to take charge of their own well-being,” Mr. Ishaka noted.