Manufacturers of African fermented condiments have been enjoined to take optimum advantage of the development of standards and code of practices for the products to promote greater competitiveness, locally and for export.
Director General, Standards Organisation of Nigeria, Osita Aboloma made the call at the opening of a technical committee meeting on Culinary Herbs, Spices, Seasonings, Tea and Flavourings held at the SON Training Center, Ogba Lagos recently.
Represented by the Director, Planning, Research and Statistics, Dr. Yahaya Nuhu Fana, the SON Chief Executive stated that the Standardisation of the processes of production and quality of African Fermented Condiments was a necessary component to satisfy consumers and boost patronage of the products locally and internationally.
Aboloma stated that Africa was highly endowed with many fermented food condiments with available literature review identifying nine different products in Nigeria alone.
He challenged manufacturers of African Fermented Condiments to ensure compliance to minimum quality requirements and safety of these products as highlighted in the standard when finally approved by the Standards Council.
Aboloma enjoined the Technical Committee members to bring their rich knowledge and experiences to bear in the deliberations.
He stated that the approved standard and code of practice will be presented to the African Organisation for Standardization (ARSO) for consideration and adoption as continental specifications for wider application.
Chairman of the Technical Committee, Professor Adeniyi Ogunjobi of the University of Ibadan stated that Nigeria was leading the way for the rest of the African Continent to follow, as there are no record of Standards for these set of Condiments.
He disclosed that the products were already being exported to other countries of the world.