Emelam Udo Umuahia
The Nigerian Institute of Food Science and Technology says challenges such as non-compliance to global food standards and food safety could constitute barriers to optimal export of Nigerian foods.
Joseph Oneh Abu, a professor and President of NIFST while briefing Journalists in Umuahia, Abia State on the commencement of the 47th Annual Conference of the Institute holding at Michael Okpara University of Agriculture, Umudike themed “Nigerian foods for the global market”
Abu said the theme was deliberately chosen to reflect the entrepreneurial spirit of Abia and the need to critically evaluate and proffer workable solutions to the impediments to Nigerian foods competitiveness in the global space.
He noted his Institute believes that Nigerian foods have the potential to compete at the international market adding that Nigeria should not relent until it reverses the current unpleasant situation where It imports more than three times the value of foods she exports.
The NIFST President hinted that in 2022, the global food market was valued at over seven trillion dollars while it has been projected to reach $10 trillion by 2027 adding that this expected growth would be driven by factors such as population growth and changing dietary.
He, on behalf of the Institute commended the Federal Government for the establishment of Nigerian Council of Food Science and Technology (NiCFST)in October 2029.
“The establishment of NiCFoT signifies a very important milestone in Nigeria’s history as that body is responsible for the regulation of the practice and profession of Food Science and Technology in the Country “said Abu.
Abu appealed to President Ahmed Bola Tinubu to inauguate the Council as soon as possible to enable its full operations as enshrined in its Establishment Act of 2019.
The President pledged the commitment of the Institute in supporting the growth and development of the Nigerian food sector in all spheres and through partnership of all, stakeholders could make Nigerian foods a successful global brand.
