How adulterated palm oil, coloured pepper are putting consumers at risk

Palm oil and ground red pepper, popularly known as ata gigun, remain essential ingredients in millions of Nigerian households. But behind the vibrant colours that make these staples attractive lies a growing concern over food adulteration and the use of substances not intended for human consumption.

Unrefined palm oil is naturally rich in beta-carotene and other nutrients, while red pepper provides the heat, flavour and colour that define many Nigerian dishes.

However, some traders and processors are allegedly manipulating both products to make inferior or diluted supplies appear fresh, rich and more attractive.

Low-quality or diluted palm oil is reportedly being mixed with substances such as industrial dyes, including Sudan III and Sudan IV, as well as candle wax, pap and starch-based materials to deepen its colour and alter its consistency.

The alleged practice is not limited to palm oil. Dry pepper is also reportedly being adulterated with spoiled pepper remnants, stems, cassava flour and other fillers.

Some traders are alleged to use textile dyes and other substances to produce a deeper red colour and make the product appear hotter and fresher.

An experienced palm oil seller in Lagos, popularly known as Mama Ochuko, said consumers could sometimes detect adulterated oil through its colour, smell, texture and taste.

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“If you see the real one, it’s not too red,” she said.

According to her, genuine palm oil has a characteristic aroma similar to fresh palm kernel, while adulterated oil may feel unusually sticky or heavy in the mouth and have an unpleasant smell.

She added that the colour of adulterated oil could be noticeably different when used in cooking.

“The coloured ones feel heavy in the mouth and, once it is added when cooking, it changes the colour of your fish and meat immediately,” she said.

Mama Ochuko also raised concerns about coloured ground pepper, saying some market processors use unconventional ingredients during grinding.

“It’s the same with the coloured dried pepper. It changes the colour of your food. Some people use kolanut to grind the pepper in the market. I don’t know the reason, but maybe they want it to look more attractive,” she said.

She noted that identifying adulterated food products could be difficult because some substances are added before the products reach retailers.

“To find them mixing it in the market is usually hard. They mix it before we get there, but once we see it, we are able to detect the difference,” she said.

With many consumers unable to distinguish between genuine and adulterated products, she advised households to buy from trusted vendors and maintain consistency in their sources.

“The majority of people don’t know how to identify good palm oil or ground pepper. That is why it is advisable to stick to one trusted vendor instead of buying from different people in the market,” she said.

The allegations highlight the need for stronger monitoring of food products along the supply chain, as well as greater consumer awareness about the potential dangers associated with food adulteration