Establishing a Food Processing and Packaging in Nigeria

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Introduction

Food packaging is of paramount significance to preserve the quality of fresh and processed foods. It would be practically impossible for the food processors to distribute food without packaging. The several packaging functions include prevention of spoilage and contamination, preservation of food quality, physical protection and product information, bring convenience, and facilitate transportation as well as distribution. Therefore, food packaging may be defined as, ‘the enclosure of food products in a wrapped pouch, bag, box, tray, can, bottle or any other packaging material with the functions of containment, protection, preservation, communication, utility and performance.’ Packaging may be performed before processing canning, retort pouch, dairy fermentations, etc. or can be followed after major processing steps (pasteurization, ultra-high temperature UHT processing, baking, frying, etc.

In the past, food packaging materials played two major roles, first as barrier material that shielded the packaged product from the external environment, and secondly as a source of important information concerning the product. This information included product composition and ingredients, name of manufacturer and address, preparation steps, as well as the date of manufacture, expiry or best before dates. However, in this era of changes and evolution in diverse sectors, the food industry is poised to extending the role of packaging material beyond these primary functions to incorporate secondary functional aspects. Recent technologies and innovations in the food packaging industry centers around the development of novel food packaging materials with active involvement in maintaining food quality and prolonging shelf-life. Moreover, as health awareness heightens, with consumers increasingly growing skeptical of preserved food products, the development of a preservation method that does not involve the direct addition of preservatives into the food is both necessary and timely.

As the global food culture evolves, the taste for convenient food has drastically increased over the last decade. Previously, repeated treatment of food was employed before consumption. However, modern-day consumers are left with little or no time and are concerned with convenience and timeliness. This has led to a spike in demand for ready-to-eat products and packaged snacks. Unfortunately, most ready-to-eat products and snacks are not produced fresh or might have lasted over time in a storage facility and thus prone to contaminations. The use of functional packaging wraps with antimicrobial and antioxidant properties can forestall oxidative-degradation of food products, and the proliferation of spoilage and foodborne microbial contaminants capable of compromising food quality or jeopardizing consumers’ health.

Forms of Food Processing

There are three major types of food processes used to supply us with the products we enjoy today:

Primary Food Processing or the transformation of raw horticultural products such as seeds, vegetables, or animals into edible ingredients.

Secondary Food Processing or the processing of ingredients by cooking primary ingredients.

Tertiary Food Processing or the commercial production of ready-to-eat processed foods.

Processed Food Packaging

When you think of processed food, food packaging automatically comes to mind. The packaging often affects consumer perception of processed food. To many, the packaging indicates quality & affects trust, but packaging has many functions above pure marketing. Packaging plays a vital role in the protection of our processed foods.

Methods of Food Processing

Food processing is one of the oldest industries on earth: as long as humans have produced food, we have needed methods to process it for optimized nutrition, longer storage life, and improved flavor. Some of the most fundamental food processing methods can be found anywhere from an open campfire to an industrial scale processing facility.

Cooking is the most ubiquitous form of processing. Heat is applied through various methods like baking, grilling, roasting, and frying. All of these processes require materials that can stand up the varying degrees of heat without degrading or releasing toxic material into food.

Drying is one of the oldest methods for preserving food. While sun-drying has been used for thousands of years, modern plants employ techniques like freeze-drying (see below).

Smoking is another simple but effective method for preserving a wide variety of foods. Industrial-scale smoking involves massive smoking chambers that can handle large quantities of food at once.

Fermentation is a chemical process caused by bacteria and other microorganisms like yeasts in anaerobic (no oxygen) environments. In addition to its famous use for alcoholic beverages, fermentation is used to make products like sauerkraut, yogurts, and bread yeast.

Pickling: this process can refer to either brine or vinegar immersion. The key feature of this process is a pH sufficient to kill most bacteria. In traditional pickling, antimicrobial herbs like mustard seed and garlic can also be added to the mix. Brine also draws out moisture from food, enhancing preservation. Pickling has been in use at least since the Indus Valley civilization around 2400 BC.

Salting/Curing: this process works similarly to pickle brine, but uses dry salt, typically on meats. Salting was the main method for preserving meats until the advent of refrigeration. Salt draws water out of the meat to dramatically reduce spoilage.

While these techniques are still used (in a highly advanced and scaled-up form) in industrial-scale food processing, today’s food processing companies have also created completely novel processes.

Methods of Modern-day Food Processing.

Some versions of industrial food processing (like conveyorized ovens) are simply larger-scale versions of traditional food processing techniques. But the technologies available to industrial-scale food processors have also opened entirely new avenues for food processing.

Freezing, Flash Freezing, and Freeze Drying: freezing dramatically improves freshness and shelf-life for a huge variety of foods, and techniques like flash-freezing help prep food at mass-production speeds and volumes.

Irradiation: exposing food to ionizing radiation can improve food safety, delay the sprouting of plant products, and help control insects and other pests.

Pasteurization: in this technique, invented by Louis Pasteur in 1864, food is rapidly heated and then cooled, a reliable method for killing potentially harmful microorganisms.

High-Pressure Processing: sometimes called Pascalization, this process processes food in high-pressure conditions which kill many bacteria types, improving safety and shelf life. This process is desirable for its energy efficiency, decreased processing time, and the absence of additives. This relatively new process was invented starting being used commercially in the 1990’s and is still being perfected.

Extrusion: mixed ingredients are forced through an opening to form a continuous shape that can subsequently be cut into a specific size by a blade. This method allows for efficient mass production of food that can be easily cut to size after it is produced.

Modified Atmosphere Packaging: air inside a package can be substituted with a special gas mix designed to slow spoilage, extend shelf-life, and improve food safety.

Chemical Additives: In addition to vitamins, antioxidants help prevent oil from going rancid. Emulsifiers can help products like salad dressing from separating into oil and water in the package.

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Guide on how to Start a Food Processing and Packaging Business in Nigeria

Nigeria’s packaged food and beverage industry has seen rapid growth driven by increasing incomes, urbanization and changing consumer lifestyles. The rising demand for convenient, hygienic and innovative food and drink products presents huge opportunities for entrepreneurs to build successful packaged food manufacturing businesses in Nigeria.

Identify the Right Products to Manufacture

Careful market research is required to identify the types of packaged food and drinks that have the maximum demand and scope for business success.

Some of the most popular and fast-moving packaged food and beverage products in Nigeria include:

Beverages – bottled water, carbonated soft drinks, juices, milk-based drinks, energy/sport drinks, alcoholic beverages etc.

Baked goods – bread, cakes, biscuits, pastries, doughnuts etc.

Breakfast cereals – cornflakes, muesli, oats etc.

Dairy products – yoghurt, cheese, butter, ice cream etc.

Noodles & Pasta – instant noodles, spaghetti, macaroni etc.

Snacks – chips, nuts, pretzels, meat snacks etc.

Sauces & Condiments – tomato ketchup, mayonnaise, salad dressings, spices, seasonings etc.

Ready-to-eat meals – canned soups, frozen pizzas, microwaveable rice etc.

Confectionery – chocolates, candies, chewing gums etc.

Baby foods – cereals, purees, formula etc.

Conduct market research by surveying customer preferences, analyzing import data, observing retail store sales etc. to identify 2-3 winning product ideas to launch your startup.

Formulate Recipes and Source High-Quality Ingredients

Creating a product with great taste and nutrition requires meticulous recipe development and the use of fresh, safe ingredients.

Work with food technologists and chefs to formulate recipes that suit local tastes and nutritional needs.

Source raw materials like fruits, vegetables, grains, spices, additives etc. locally whenever possible. Import any special ingredients unavailable locally.

Rigorously evaluate and approve suppliers of all ingredients and packaging materials. Conduct lab tests for microbial safety.

Buy ingredients in bulk during harvest season when prices are lower. Proper storage is required to avoid spoilage.

Obtain Operational Licenses and Registrations

Packaged food businesses in Nigeria need to obtain all required licenses, permits and regulatory approvals before starting production and sales:

Business registration with the Corporate Affairs Commission (CAC)

Business premises permit from the state government

NAFDAC registration and product approval for each SKU from National Agency for Food and Drug Administration and Control

NAFDAC Good Manufacturing Practice certification after inspection of factory processes and hygiene

SON certification from the Standards Organization of Nigeria (for certain products)

Trademark registration of your brand name and logo

State health and safety certification

Effluent discharge permits from state environmental agencies

Tax identification number and business tax registrations

The registrations can take 3-6 months, so plan accordingly. Hire consultants to ensure smooth compliance and approval.

Set Up Manufacturing Factory and Procure Equipment

Invest in building a modular food factory tailored to your production needs. Key infrastructure includes:

Production halls – for processing and packaging lines

Warehouses and cold storage – for ingredient and finished goods storage

Testing lab – for product quality checks and R&D

Effluent treatment plant – to treat food processing wastewater

Administrative buildings – for offices, staff facilities etc.

Utility supply – continuous electricity, water and gas supply

Important food processing and packaging equipment includes:

Mixers, blenders, pulverizers – for ingredient mixing

Cookers, ovens, dryers – for cooking/baking products

Filtration systems – for juices, oils etc.

Filling and sealing machines – for packaging liquids, creams etc.

Form-fill-seal machines – for packing powdered foods in sachets

Labeling machines

Conveyor systems, carton packers – for secondary packaging of containers

Proper factory design, workflow and hygiene have to be ensured to meet GMP standards.

Develop Product Packaging and Branding

Attractive and functional packaging plays a key role in customer appeal and brand building. Consider aspects like:

Packaging design – Create appealing packs that stand out on retail shelves while conveying product information clearly. Hire professional designers.

Packaging materials – Use food-grade materials like metal cans, glass jars, flexible plastics, paperboard cartons etc. suited for each product.

Product labelling – Include legally mandated info like ingredients, nutrition facts, weight, manufacturer details etc. on packs.

Branding – Develop a compelling brand name, logo and colour theme that resonates with your target consumers.

Certifications – Display credible quality certifications like SON, ISO etc. on packs to inspire trust.

Invest adequately in packaging as it is your primary touchpoint to communicate with consumers.

Plan Product Distribution and Sales Strategy

A robust distribution and sales strategy is key to making your products widely and easily available to customers:

Build a distribution network of wholesale dealers to supply products across retail outlets in your target markets. Offer discounts and promotions to encourage dealers.

Leverage large supermarket chains like Shoprite, Spar, Game to obtain shelf space in their stores across the country through listing fees.

Create a sales team to manage orders and deliveries to distributors and retail outlets. Provide sales incentives.

Sell online via e-commerce sites like Jumia, Konga, and your branded website/apps. Offer discounted deals online.

Arrange pick-up points from your factory so bulk buyers like institutions, hospitals etc. can purchase directly.

Export to other countries by appointing foreign distributors and getting certifications like HACCP.

Promote through advertising and sampling to raise product awareness.

Invest in Technology and Efficiency Enhancing Equipment

Deploying advanced food processing and packaging technology substantially improves productivity, quality consistency and cost efficiency. Some recommended technologies include:

Automated processing lines with advanced inspection systems

Enterprise Resource Planning software for production planning, inventory management etc.

Industry 4.0 solutions like IoT sensors, data analytics etc. to drive efficiency

Lab testing equipment like chromatography, microscopy, spectrometers for quality assurance

Metal detectors, X-ray scanners to detect physical contaminants

Ozone generators, UV systems for disinfection

High-pressure processing for longer shelf life

Renewable energy systems like solar PV, biogas etc. to reduce energy costs

While the initial investment may be significant, integrating such solutions will make your facility world-class.

Implement Stringent Quality Control and Food Safety Protocols

Maintaining highest levels of quality and safety is absolutely essential for success in the packaged food industry:

Adhere to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) protocols.

Conduct rigorous inspections of incoming raw materials as well as finished products.

Take microbial swabs for pathogen testing at regular intervals.

Calibrate equipment and instruments periodically.

Ensure high levels of staff hygiene through training and monitoring. Provide protective gear.

Follow strict product recall procedures in case of any quality issues.

Obtain certifications like FSSC 22000, ISO 9001, ISO 22000 to validate your quality systems.

Invest in quality beyond mandatory levels to build customer trust in your brand.

Manage Supply Chain and Working Capital Efficiently

Efficient supply chain and working capital management are vital for smooth business operations and profitability. Some best practices include:

Institute SOPs for procurement, production planning, inventory control, dispatch etc.

Maintain optimum raw material, WIP and finished goods inventory. Use JIT approaches.

Use integrated IT systems for monitoring inventory, utilization levels, orders etc. in real-time.

Optimize plant capacity utilization above 80% through production planning.

Manage receivables diligently by offering cash discounts to dealers for early payment.

Arrange working capital loans to manage fluctuations in fund requirements.

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Food Processing and Packaging Equipment

Marinating Vacuum Tumblers

Bowl Choppers

Frozen Meat Block Flakers

Marinating Injectors

Meat Bandsaws

Meat Dicers

Meat Patty or Meatball Machines

Meat Grinders

Meat Slicers

Meat Tenderizer

Mixer Blender

Mixer Grinders

Peeler

Sausage Stuffers

Smokehouse

Strip Cutter

Vertical Vacuum Mixer Blender

Material Handling Equipment

Butcher Supplies and Cutlery

Benefits of Food Processing

Food processing comprises three mechanical processes that transform foodstuffs into edible foods. The ability to process food has allowed man to access fruits and vegetables all year and even consume foods unavailable to their geographical location. It has also made it possible to consume ingredients are not edible as they are found in nature – various food processes are used to allow them to be broken down and used as food.

Processing food allows us all to benefit from nutrients sealed into food items and add extra nutrients to the foods we consume. It increases food safety and preserves it longer – not to mention it makes much of our food supply much more convenient!

Since the 1900’s food processing methods like canning, drying, fermentation, freezing, smoking, pasteurization, pickling, etc. have been common. Since the 1900’s and the advancements in technologies like freezing, chilling, heat processing, modified atmosphere packaging, and strict regulations to ensure quality. It has never been easier for humankind to remain healthy.

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How to Obtain License for Food Processing and Packaging Business Operation in Nigeria

Important Agencies in charge are as follows

Corporate Affairs Commission (CAC)

NAFDAC

Federal Ministry of Agriculture and Rural Development (FMARD)

Federal Internal Revenue Service

State Internal Revenue Service

Local Government

Steps for Obtaining a Food Processing License in Nigeria

Registration with the Corporate Affairs Commission (CAC): Depending on the nature, operational scale, objectives and goals of your business, your lawyer is to advise you the best structure to adopt for compliance with the regulatory share capital and governance requirements for establishing a Food Processing business.

Registration with NAFDAC: Registration with NAFDAC requires a comprehensive application including information about your food processing business, product formulations, and labeling details. It also involves the conduct of inspections of your facilities to ensure compliance with food safety standards.

Registration with the Federal Ministry of Agriculture and Rural Development (FMARD): Visit the Agribusiness Department of the Federal Ministry of Agriculture and Rural Development (FMARD) and obtain an application form.

The application form shall be submitted and accompanied with the following:

Completed application form

Proof of Registration/Incorporation with the Corporate Affairs Commission (CAC)

The relevant permit from the National Agency for Food and Drug Administration and Control (NAFDAC)

Products’ Registration Certificate

Particulars of Directors in CAC form

Tax Clearance Certificate

Preliminary organization plan

Financial plan

Preliminary Marketing Plan

Payment proof of statutory application fees

Equipment report

Availability reports of sufficient resources

Proof of availability of trained manpower

Required license fees

Procedure To Obtain an Alcohol License in Nigeria

Obtaining an alcohol license requires registration with NAFDAC and the Local Government Authority in the place where the business operates.

The Liquor Licensing Regulation of various states regulates the procedure for obtaining an alcohol license in Nigeria, where alcohol is to be sold in a restaurant, the owner is required to obtain a license from the licensing tribunal of the Local Government Area.

To process your registration with the Local Government Authority in the State you operate, apply these steps:

To apply for a Liquor license in person, the applicant has to visit the Board Secretary’s Office of the Local Government Area in his/her state.

Visit the office and obtain an application form for a Liquor License as applicable to your class of license from the relevant department.

Make sure that you have all documents listed in the “required documents” section of this page when you visit the office.

Complete the application form with appropriate details and required information as asked with respect to your license requirement.

After that, attach all the required documents with the application form and submit them to the Secretary of the Board.

Pay the required amount of fees as directed. Then, the officials will proceed to perform the internal processes with respect to the applicant’s request.

Initially, your attached documents and application form will be checked for sufficiency and appropriateness.

If found sufficient, further necessary tasks will be accomplished by the concerned officials for the issuance of the license.

Once all the tasks and processes are over, an applicant will be intimated to collect the license through any applicable means.

Required Documents:

Completed application form

Certificate of incorporation

Proof of payment

Means of identification of the directors and shareholders

Title deed or written undertaking lease in lieu of shareholders

Constitution of the company.

The relevant regulatory permit from NAFDAC

Agreement copies of the partnership

Proof of lawful occupation

Proper and detailed sketch plan

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Packaging as Protection

Of course, physical protection ensures that the food item itself is not broken down or degraded during transportation and protects the contents from bacteria (yuk). But another critical aspect is barrier protection from oxygen, water, or vapor which would affect the cleanliness, freshness, and intended shelf life.

Packaging for information transmission

Packaging and packaging labels communicate valuable information to the consumer. They help identify ingredients used, nutritional information, how to use, recycle or dispose of the contents, and the packaging itself.

Packaging for Security

Packaging is the perfect barrier to reduce safety risks; many are engineered to reduce tampering or can be sealed with tamper-evident labeling, which makes it clear to consumers if the contents have been altered or tampered with since being originally packaged. It is also more frequent now that they include anti-theft devices or article surveillance tags which are activated or detected at store exit points – an effective retail loss prevention tool.

Processed Food and Packaging

Food processing and packaging go hand-in-hand. In fact, packaging is at the heart of the modern food industry! Consumers generally don’t put much thought into the impact packaging has on our daily lives unless, of course, to speak of derived environmental issues. Food processors, manufacturers, and packaging engineers understand just how important a role packaging plays in feeding 9 billion (and counting) of earth’s inhabitants. Much thought goes into creating and certifying new packaging alternatives.

Regulatory Bodies in charge of Food processing and packaging in Nigeria.

Government bodies

The Federal Ministry of Health (FMOH)

The Federal Ministry of Health is responsible for the formulation of national policies, guidelines and regulations on food safety including monitoring and evaluation. It is also responsible for the assessment of the nutritive value of food, environmental sanitation, food environment and handlers, control of food borne disease, quality of public water from taps, as well as national and international matters relating to food.

The National Agency for Food and Drug Administration and Control (NAFDAC)

The National Agency for Food and Drug Administration and Control (NAFDAC) is responsible for the regulation and control of the importation, exportation, manufacture, advertisement, distribution, sale and use of food, drug, cosmetics, medical devices, chemicals, packaged water and detergent at Federal and State levels in Nigeria. Appropriate tests are conducted and compliance with standard specifications for the effective control of the quality of food, bottled water and the raw materials as well as their production processes in factories and other establishments is ensured. The Agency undertakes appropriate investigations into production premises and raw materials for food and establishes relevant quality assurance systems including certification of the production sites and the regulated products and pronounces on the quality and safety of food, bottled water and chemicals. The role of the Agency also includes the inspection of imported food facilities to ascertain relevant quality assurance systems necessary for certification of the imported food product.

The Standards Organization of Nigeria (SON)

The Standards Organization of Nigeria is responsible for the formulation and enforcement of set standards on the composition of imported and locally manufactured food.

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The Federal Ministry of Agriculture and Rural Development (FMA&RD)

The Federal Ministry of Agriculture and Rural Development is responsible for formulating policies on primary agricultural production and practices which cover plants, animals, pests and diseases etc.; supervising and overseeing its departments and parastatals i.e. research institutes, colleges of agriculture, colleges of fisheries etc.

The Federal Department of Fisheries

The Federal Department of Fisheries has the responsibility for ensuring that fish and fishery products produced, imported into or exported from Nigeria conform to international quality standards of wholesomeness as stipulated in the Sea Fisheries (Fish Inspection and Quality Assurance) Regulation of 1995. The aim of all of which is to ensure compliance with the Fish Quality and Quarantine Services Regulation of 1995.

Nigeria Plant Quarantine Service (NPQS)

The NPQS was established in 1960 with an Act of Parliament “The Agriculture (Control of Importation) Act No.28 of 1959” which gave the Division the mandate to put in place quarantine regulations, infrastructural facilities, trained personnel and scientific equipment and regulations that would enable her to meet the objective of preventing the introduction of dangerous and destructive foreign plant pests (insects, fungi, bacteria, virus, nematodes and weeds) of plants and plant products into the country and prevent the establishment and spread where introduction occurs despite all preventive measures. This mandate is in line with the text of the International Plant Protection Convention (IPPC) of the Food and Agriculture Organization (FAO) of 1959, and revised in 1979 which Nigeria is a signatory. There has been a review of the NPQS enabling laws and drafting of the Nigeria Plant Protection Act also known as The Agricultural Control of Importation and Exportation Act Amendment 2003 to conform with international standards. Nigeria is one of the founding members of Inter-African Phytosanitary Commission and is being represented by Nigeria Plant Quarantine Service.

Consumer Protection Council

Consumer Protection Council is the government agency responsible for protecting consumers from unwholesome practices and assisting them seek redress for unscrupulous practices and exploitation. The agency encourages trade, industry and professional associations to develop and enforce quality standards designed to safeguard the interest of the consumer.

Federal Ministry of Environment

The Federal Ministry of Environment has a role to play in the control of environmental food contaminants, persistent organic pollutants, environmental pollution, waste disposal, etc.

Federal Ministry of Trade and Investment

The Federal Ministry of Trade and Investment is the Notification Authority on World Trade Organization (WTO) Sanitary and Phytosantary rules in Nigeria and therefore has a role to play in international trade in safe food.

Federal Ministry of Education

Federal Ministry of Education has a role to play through enlightenment and manpower development by incorporating subjects on safe food handling in the school curriculum and courses on Food Safety Management Systems i.e. Good Agricultural Practices (GAP), Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Points (HACCP) etc in tertiary institutions necessary for manpower development.

Local Government Areas (LGAs)

The Local Government Areas are responsible for Street Vended Foods, Bukaterias, Catering establishments, local abattoirs and traditional markets.

Universities and Research Institutes

Tertiary and Research Institutes are responsible for research and will provide scientific basis for policy development and programme design in addition to relevant training programmes for capacity building and manpower development.

Private sector

The food processing/service industry applies the various standards, regulations and guidelines to ensure that food manufactured, imported, exported, distributed and sold for human consumption comply with the relevant food safety laws/regulations. They should maintain appropriate internal Quality Assurance based on the Hazard Analysis Critical Control Point (HACCP) principles to ensure product safety and consumer protection. The private sector is also expected to collaborate and complement government efforts in specific areas of education and awareness creation on the need to adopt and cultivate safe food handling habits by all categories of employees. It is recommended that small and medium scale entrepreneurs complement the efforts of the regulatory bodies by forming umbrella associations (e.g. packaged water producers, cocoa farmers association etc) that will employ self-regulation of their practices. This enables the group to easily arrange consultative meetings with the regulatory bodies during which their views, issues of concerns and capacities are discussed and taken into account during decision making. Forming such associations also enables the regulatory bodies organize targeted capacity building training programmes for the group.

Various bodies are involved in food safety activities all along the food chain therefore proper co-ordination of their activities is crucial for an effective food control system. Poor or lack of co-ordination of activities sometimes leads to duplication of efforts, higher cost of doing business, discouragement of entrepreneurs etc and an ineffective food control system.

The global trend in food safety control emphasizes a multifaceted and multidisciplinary approach with effective co-ordination and collaboration between the regulatory bodies, the industry, academia, research institutes, professional bodies, consumer associations and the general public. A national food safety policy which spells out the roles and responsibilities of all stakeholders is essential for achieving an effective food safety control system.

National food control systems

An effective national food control system takes into account current situations and develops a national food control strategy to enable the country develop an integrated, coherent, dynamic and effective control. Situations differ from country to country therefore the programmes to achieve the objectives of the food control strategy are country specific. Official food control systems provide the possibility for implementation of the regulatory activities of government bodies aimed at ensuring that all foods are safe, wholesome and fit for human consumption, and are honestly and accurately labelled. Important components of a food control system include: policy and institutional frameworks; food legislation and regulations; food inspection and monitoring; laboratory services and dissemination of information to all stakeholders. The private sector and consumers should be fully carried along and their views and capacities taken into account, because they play a crucial role in ensuring that the overall goals of the food control systems are achieved. It is essential for adequate communication between government, private sector and consumers to be active and sustained.

The widely accepted principles of food control systems include: the role of scientific evidence and use of the risk analysis framework to make food safety decisions, structures to achieve prevention and control along the entire food value chain and ensuring that food chain operators realize that the primary responsibility to ensure safe and good quality foods rests on them. A well planned and structured food control system should give rise to a suitable national system developed in line with international best practices and harmonized with Codex Alimentarius Commission standards and World Trade Organization (WTO) requirements.

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There are various organizational structures for national food control systems; however, the three main types that are considered suitable are as follows:

A single agency system which involves a unified, single agency being responsible for national food control;

A multiple agency system where multiple agencies are responsible for national food control;

An integrated system based on a national integrated approach.

The type of system does not matter as much as its fitness for the intended purpose. Whatever system is in place, adequate communication and coordination among different institutions are crucial. The system that would facilitate regulatory action for food safety should be based on the principles of transparency, inclusiveness, integrity; clarity of roles and rules; accountability, science/risk-based approach and equivalence as the benchmarks against which it would be measured.

Single agency system

The single agency system puts the responsibility for food safety and public health protection in a single Food Control Agency. The relevant bodies responsible for food control along the value chain are domiciled in one agency and under the same management therefore the system is coordinated and makes for quicker response and effectiveness. This kind of system shows that Government places high priority on food safety and reduction of food-borne illness. The advantages of a single agency system include:

Coordinated and uniform approach to food safety and public health protection

Reduction or elimination of overlap of functions, duplication of efforts, delays, increased cost of doing business and wastage

Improved efficiency, cost effectiveness and better use of resources and expertise

Increased ability to respond quickly to emerging challenges (e.g. emerging pests and diseases) and food safety emergencies (e.g. melamine, dioxin, nucleotide etc contamination of food)

Delivering more efficient service that facilitates the growth of industry and promotes trade.

Multiple agency system

Food control systems serve the primary purpose of ensuring food safety and protection of the health of consumers although there are other important objectives such as ensuring fair practices in trade, facilitating food export trade, developing the food sector to operate in a professional and scientific manner and economic benefits.

The systems that specifically deal with these objectives can be sectoral i.e. based on the need to develop a particular sector such as roots and tubers; fisheries; meat and meat products etc. It could be mandatory or voluntary. It is put in effect through a general food law or a sectoral regulation. For example, an export inspection law that requires certain foods to be mandatorily inspected before export; regulated systems for grading and marking fresh agricultural produce which are sold directly to the consumer; specific commodity inspection regulations such as for milk and milk products, fats and oils, meat and meat products etc. Sectoral initiatives may give rise to separate food control activities which leads to the creation of multiple agencies with responsibilities for food control. In this type of system, the food control responsibilities are usually shared between government ministries such as Health, Agriculture, Commerce, Environment, Trade, Industry and Tourism and government agencies such as the National Food Control Body or the Food Standards Body. The enabling laws specify the roles and responsibilities of the relevant government bodies which are different but sometimes overlap. This gives rise to challenges such as fragmentation, increased bureaucracy, increased cost of doing business, duplication of functions and lack of co-ordination between the various bodies with roles to play all along the farm to table continuum.

Food control systems may also be fragmented between national, state and local government bodies and the thoroughness of implementation depends on the competence and efficiency of the agency responsible at each level.

Therefore, consumers may not receive the same level of protection throughout the country and it may be difficult to properly evaluate the effectiveness of interventions at national, state and local government levels.

While the multiple agency system may be the most used, the serious drawbacks include:

Difference in the level of expertise and resources resulting in uneven implementation

Conflicts arising from overlap of functions and lack of cohesion between bodies with roles in food safety and consumer protection leading to over-regulation and undue delays

Conflicts between public health objectives and facilitation of trade and industry development

Limited capacity for appropriate scientific inputs in decision-making processes

Lack of overall co-ordination at the national level

Reduction of domestic consumer confidence and foreign partners in the credibility of the system.

It is often difficult to have a unified or integrated food control system in this kind of set up because of the various historical and political reasons therefore the national food control strategy should clearly identify and assign roles to each agency to avoid duplication of efforts and to enable some measure of coherence amongst them.

Integrated system

Integrated food control systems are operated where there is the desire and political will to achieve effective collaboration and coordination between agencies across the farm-to-table continuum. An integrated National Food Control Agency should address the entire food chain and have the mandate to move resources to high priority areas and to address important sources of risk. The system should be structured such as to have several levels of operation as follows:

Level 1: Formulation of policy, risk assessment and management and development of standards and regulations

Level 2: Coordination of food control activity, monitoring and auditing

Level 3: Inspection and enforcement

Level 4: Education and training.

This model calls for the establishment of an autonomous national food agency which is responsible for activities at levels 1 and 2 with existing multi-sectoral agencies retaining responsibility for level 3 and 4 activities. The advantages include:

Politically more acceptable as it does not disturb the day-to-day inspection and enforcement roles of other agencies

Separates risk assessment and risk management functions, hence objective consumer protection measures with resultant confidence among domestic consumers and credibility of foreign buyers;

Provides coherence in the national food control system;

Promotes uniform application of control measures across the food value chain throughout the country;

Better equipped to deal with international dimensions such as participation in Codex work, Sanitary and Phytosanitary Measures/Technical Barriers to Trade (SPS/TBT) Agreements;

Encourages transparency in decision-making processes and accountability in implementation; and

Is more cost effective in the long term.

The role of such an agency is to establish national food control goals, put into effect the strategic and operational activities necessary to achieve the goals. It should also revise and update the national food control strategy as needed; advise on policy matters including determination of priorities and use of resources; draft regulations, standards and codes of practice and promote their implementation; coordinate the activities of the various inspection agencies and monitor performance; develop consumer education and community outreach programmes and promote implementation; support research and development and establish quality assurance schemes for industry and support their implementation. The agency should consider the role of private analytical, inspection and certification services particularly for export trade.

National Codex Committee (NCC)

Nigeria is a member of the Codex Alimentarius Commission, a Joint FAO/WHO Food Standards Programme. The National Codex Committee (NCC) was established in July 1973 by the approval of the Federal Executive Council and reconstituted in 2002 to incorporate all stakeholders to enable the committee function effectively towards providing relevant inputs and asserting the country’s position at the Codex Alimentarius Commission in view of the implications for food safety and quality, protection of consumer health, fair practices in food trade as well as the enhancement of the national economy. The National Codex Committee (NCC) operates within the provisions of the NCC Procedural Manual that sets out the General Rules of the National Codex Committee (NCC) and the other internal procedures necessary to achieve the objectives of the National Codex Committee; lists out the core functions of the National Codex Committee Secretariat, the four (4) Technical Committees and their terms of reference; sets out the guidelines for meetings of the National Codex Committee and its technical committees and lists the membership of the National Codex Committee. The chair of the NCC is currently the Federal Ministry of Health but with the review of the NCC Procedural Manual, will become rotational between the Federal Ministry of Health and the Federal Ministry of Agriculture and Rural Development. The Secretariat of the NCC and Codex Contact Point (CCP) is the Standards Organization of Nigeria (SON).

The membership of the NCC consists of the Federal Ministry of Health; Federal Ministry of Agriculture and Rural Development; Standards Organization of Nigeria (SON); National Agency for Food and Drug Administration and Control (NAFDAC); Federal Ministry of Science and Technology; Federal Ministry of Trade and Investment; Federal Ministry of Environment; Ministry of Foreign Affairs; Federal Ministry of Justice; National Planning Commission; Consumer Protection Council; Nigeria Customs Service; National Biotechnology Development Agency (NABDA); National Association of Small & Medium Scale Enterprises (NASME); Federal Department of Fisheries; Association of Food Beverages and Tobacco Employers (AFBTE); Institute of Public Analyst of Nigeria (IPAN); National Food Reserve Agency; Nigerian Institute of Food Science and Technology (NIFST); Nigeria Agricultural Quarantine Services (NAQS); National Association of Small Scale Industrialists (NASSI); Trawlers Owners Association; Vulnerable Empowerment Creative Network; Nigeria Institute of Oceanography and Marine Research (NIOMR); Nigeria Export Promotion Council (NEPC); and 2 (two) appointed Private Consultants.

Codex Contact Point

The Codex Contact Point is primarily a coordinator and focal point for Codex activities within the country, and is the link between the country and the Codex Alimentarius Commission (and its Secretariat). It receives all the correspondence from the Codex Secretariat and Codex Committees and also invitation letters to attend Codex Committee and Commission meetings and coordinates all the necessary activities to facilitate the desired response. The Codex Contact Point which also serves as the secretariat for the National Codex Committee in Nigeria is domiciled in the Standards Organization of Nigeria.

National Codex Committee Technical Committees

The National Codex Committee has 4 (four) technical committees that deliberate on Codex texts and Circular Letters received from the Codex Secretariat requiring government comments at steps 3 and 6 of the 8-step standard setting procedure of the Codex Alimentarius Commission. The technical committees meet to synthesize the national position and prepare the country delegation that would attend Codex Committee and Commission meetings. The recommended country positions are endorsed by the National Codex Committee and forwarded by the Codex Contact Point to the Codex Secretariat, respective Codex Committees and the Codex Commission as the case may be. The National Codex Committee also provides a technical forum for:

Articulating national guidelines for protecting the health of the consumers and ensuring fair practices in the trade of food.

Promoting co-ordination of all food standards work undertaken by national, international governmental and non-governmental organizations.

Determining priorities and initiating draft standards with the aid of the appropriate organizations.

Initiating review of published standards, after appropriate survey in the light of current developments.

Discussing issues relating to Codex and other regional standards on composition, safety, labeling, analysis and marketing of foods.

Initiating scientific and technical data, generating research or collaborative studies, collating and processing data to enhance and enrich national, Codex and regional standards and all aspects of food regulations and marketing.

The technical committees are responsible for work on the assigned Codex Committees as shown below:

General Purposes Technical Committee chaired by the National Agency for Food and Drug Administration and Control (NAFDAC) is responsible for Pesticide Residues in Food; Food Additives; Contaminants in Food; Food Labelling; Food Hygiene; Food Import and Export Inspection and Certification; Methods of Analysis and Sampling and General Principles.

Animal and Animal Products Technical Committee chaired by the Federal Ministry of Agriculture and Rural Development is responsible for Meat and Meat Products; Poultry and Poultry Products; Fish and Fisheries Products; Milk and Milk Products; Residues of Veterinary Drugs in Foods; Fats and Oils (animal origin) and Animal Feeding.

Plants and Plants Products Sub-Committee chaired by the Association of Food Beverages and Tobacco Employers is responsible for Cereals, Pulses and legumes; Vegetable Proteins; Fats and Oils (Plant Origin); Cocoa Products and Chocolate; Sugars and Honey; Fresh Fruits and Vegetables; Processed Fruits and Vegetables; Soups and Broths; Bouillon Cubes; Roots and Tubers; and Nuts.

Special Projects Technical Committee chaired by the Federal Ministry of Science and Technology (FMST) is responsible for Biotechnology; Food for Special Dietary Uses;

Mineral Waters; Food Supplements; Beverages (alcoholic and nonalcoholic).

7. National Agency for Food & Drug Administration & Control (NAFDAC)

The National Agency for Food & Drug Administration & Control (NAFDAC) is the regulatory authority in Nigeria with the mandate to regulate and control the manufacture, importation, exportation, advertisement, distribution, sale and use of food, drug, cosmetics, medical devices, chemicals, detergents and packaged water often referred to as regulated products. NAFDAC is the lead Agency for food safety and quality.

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Regulatory strategies

Product Registration

The product registration process is one of the regulatory strategies of NAFDAC. The Agency uses product registration to establish and monitor the ownership and/or distributorship of the products it regulates, generally known as regulated products (i.e. food, drug, cosmetics, medical devices, chemicals, detergents and packaged water); their safety; quality; labeling; claims etc. NAFDAC employs a structured and systematic procedure for product registration at the end of which the product is assigned a NAFDAC Registration Number which is an attestation to the safety, quality and appropriateness for its intended use. The registration process involves:

Documentation: Documents are required such as Power of Attorney from the manufacturer authorizing an applicant to speak for his principal on all matters relating to the latter’s specialties; Certificate of Manufacture and Free Sale which is an evidence that the product is manufactured and freely sold in the country of origin; Certificate of Incorporation of the representative company in Nigeria; Evidence of Trade Mark registration; Comprehensive Certificate of Analysis of the batch of product to be registered. The permit to import samples for registration purposes is issued if documentation is satisfactory.

Labeling: Labels should be informative, clear and accurate; indicate the name of product; name and address of the manufacturer, packer, distributor, importer, exporter, or vendor; make provision for NAFDAC Registration Number; batch number, manufacturing date and expiry or best before date; net content, ingredients list in metric weight in case of solids, semi solids and aerosols and metric volume in case of liquids.

Inspection: Good Manufacturing Practice (GMP) inspection of the production facility is carried out prior to registration of the product.

Product Approval Committee Meetings: A three (3) tier product approval meeting is held to consider the documentation, laboratory reports, GMP inspection reports, product labels etc. of a product prior to its registration.

Once a product is satisfactory, it is assigned a NAFDAC Registration Numbers and can be freely sold or marketed within the country.

Consultative Meetings

NAFDAC encourages sectoral groups, small and medium scale entrepreneurs etc. to form umbrella associations (e.g. Association of Food, Beverage and Tobacco Employers (AFBTE); National Association of Small-Scale Industrialists (NASSI); Association of Table Water Producers (ATWAP), Association of Fast Foods and Confectionaries Operators of Nigeria (AFFCON); All Farmers Association etc). These organizations are encouraged to self-regulate their practices and can easily arrange for consultative meetings with the Agency where their views and concerns are addressed and taken into account when making regulatory decisions that concern them. Such an arrangement also enables NAFDAC to organize targeted and focused capacity building training programmes for the various groups.

Consultative meetings could also be at the instance of the Agency to give information and enlighten the public on NAFDAC requirements, discuss perceived regulatory challenges, inform on international best practices and regulatory trends etc.

Conclusion

Food processing is a science-driven industry that demands extensive knowledge of chemistry, microbiology, and the physical properties of various foods and agricultural products. It also requires the ability to engineer equipment capable of processing and packaging this food at volume. Food processing is a science-driven industry that demands extensive knowledge of chemistry, microbiology, and the physical properties of various foods and agricultural products. It also requires the ability to engineer equipment capable of processing and packaging this food at volume.

Food packaging is an essential component of food processing and serves as intermediary material between food producers and consumers. During transit, storage and handling, the packaging material safeguards the food product from hazards that might compromise quality and safety. The integrity of food packaging materials is sacrosanct to food producers, and compromised packaging systems might impair the quality, safety, and acceptance of the food product. Hence, packaging materials are expected to exhibit excellent qualities that will assure consumers security and safety.

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