Hidden Dangers of Adulterated Palm Oil in Nigeria

Palm oil is a staple in many Nigerian households, forming the base of countless traditional meals. However, growing evidence suggests that what many consumers buy may not be as safe or nutritious as they believe. Unwholesome practices by some distributors and retailers have raised serious concerns about food safety public health and consumer protection.

A recent Healthwise investigation uncovered alarming practices within the palm oil supply chain. Greedy wholesalers and retailers reportedly adulterate freshly milled palm oil with harmful substances including industrial dyes and inedible oils to increase volume and profits.

Dangerous Additives in Palm Oil

Findings from the investigation revealed that Sudan III and azo dyes are the most commonly added colorants used to enhance the appearance of palm oil. In some cases, unscrupulous dealers even mix palm oil with engine oil or other inedible oils.

Health experts warn that these substances are unsafe for human consumption. Studies have linked Sudan and azo dyes to digestive problems food poisoning allergic reactions organ damage and in severe cases death. Long term exposure may also increase the risk of cancer and other chronic illnesses.

Why Adulteration Is Increasing

According to the National President of the Oil Palm Growers Association of Nigeria OPGAN Mr Joe Onyiuke palm oil adulteration is partly driven by scarcity and market pressure. Nigeria currently produces only about two per cent of global palm oil output making local supply insufficient to meet demand.

This shortfall has created opportunities for unethical practices particularly in open markets where bulk palm oil is sold with little or no regulatory oversight.

How to Identify Good Palm Oil

Food safety and nutrition experts have urged Nigerians to be vigilant when purchasing palm oil. The President and Chief Executive Officer of the Consumer Advocacy for Food Safety and Nutrition Initiative CAFSANI Prof Olugbenga Ogunmoyela shared practical tips to help consumers distinguish pure palm oil from adulterated products.

Also read: Two Messages, One Trip: What US Lawmaker’s Nigeria Visit Says

Colour Check

Natural palm oil has a rich reddish orange colour due to its high beta carotene content. The colour should be deep but not excessively bright. Palm oil that appears unnaturally vivid or uniformly red may contain added dyes.

Texture and Consistency

Good palm oil is smooth and slightly viscous with a uniform texture. In cooler environments it may partially solidify. Adulterated oil may feel sticky overly thick watery or uneven.

Smell and Taste

Pure palm oil has an earthy slightly nutty aroma. A chemical smell artificial odour or complete lack of aroma can signal adulteration.

Simple Home Tests

For the water test a drop of pure palm oil should remain intact in water. Excessive spreading or strange sediments may indicate contamination. For the heat test natural palm oil melts evenly and releases a familiar aroma. Adulterated oil may emit unusual fumes or separate into layers.

Smart Buying Tips for Consumers

Prof Ogunmoyela advises Nigerians to buy from trusted brands or reputable retailers choose fortified palm oil which is often regulated avoid oil that is too cheap or excessively bright and be cautious of bulk palm oil sold in open markets.

Also read: Bethlehem Lights Christmas Tree for First Time Since Gaza War

Expert Advice on Thickness and Source

Registered Dietitian Nutritionist Mr James Oloyede emphasized the importance of knowing the source of palm oil.

He said consumers should buy from trusted vendors or directly from the oil mill where possible and avoid palm oil with odd smells unnatural colours or strange thickness.

Oloyede also noted that palm oil colour can vary slightly depending on the oil palm species and locality. Older palm varieties may produce oil that looks different from newer ones.

The Role of Regulatory Agencies

Oloyede called on regulatory bodies to play a more active role in public education. He suggested that agencies should intentionally adulterate palm oil with different substances and demonstrate clear differences in colour smell and thickness.

Until stricter enforcement and education are in place consumers must rely on local knowledge careful observation and informed judgement.

Final Thoughts

Palm oil should nourish not harm. While regulatory reforms are essential consumer awareness remains the first line of defense. By staying informed and cautious Nigerians can protect their health and demand safer food practices across the supply chain.

 

 

 

 

Content Credit: Ohidah Oluwaferanmi

Image credit: inspired.com