AFSF: Kyari Advocates Scaling Up Fermentation At Side Event

The Minister of Agriculture and Food Security, Senator Abubakar Kyari, CON, has called for stronger investment in science, standards and enterprise to scale up fermentation and unlock its nutritional and economic potential.

Kyari made the call while delivering a keynote address at the side event, “Fermentation: From Evidence to Scale,” at the 2026 Africa Food Systems Forum (AFSF) in Kigali, Rwanda.

He noted that fermented foods such as ogi, kunu and garri are deeply rooted in Nigeria’s food culture, stressing that science and innovation can strengthen traditional practices while improving nutrition, food safety and livelihoods.

The Minister said food security must go beyond food production to ensuring access to safe, nutritious and affordable food, adding that agriculture and nutrition must be addressed together.

He cited evidence that improved fermentation can increase micronutrient availability, reduce anti-nutritional factors and extend shelf life. Extending cassava fermentation from 24 to 96 hours, he said, can increase iron by 61 percent and calcium by 24 percent.

Kyari also highlighted fermentation’s potential to create opportunities for women and young people, urging greater access to technology, finance and markets.