A Professor of Animal Science at the Bayero University Kano (BUK), Bashir Muhammad Fagge, has described food fortification as a game-changer in global nutrition efforts.
He said the availability of food alone is not enough to give the desired result and therefore advocated for a national push toward fortification and modification of milk, meat and eggs to enhance nutrition and economic sustainability.
Professor Fagge, who made the assertion during the 52nd inaugural lecture of BUK, highlighted that everyday foods that are packed with essential nutrients could be even more beneficial with scientific enhancements.
He stressed that milk and eggs are among the most complete foods available yet millions of Nigerians are not getting the full benefits due to a lack of proper processing and fortification.
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“From ancient times, humans have relied on livestock for food. Today, global milk production has reached 540 million metric tons, and meat and egg consumption continue to rise. Egg production alone has grown by over 200% in the past 30 years, thanks to its affordability and high nutrient content.
“Mere availability is not enough. We need to process these foods in ways that maximise their nutritional value and ensure safety,” he said.
Fagge added that, as food security becomes a global priority, there is a need for policymakers to support research and investment in better food processing techniques as Nigeria has the potential to lead Africa in food innovation.
He explained that by adopting modern methods, we can improve nutrition, reduce malnutrition and create jobs in the agricultural sector.
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