Nigeria Eyes UNESCO Recognition for Traditional Palm Oil Practices Amid Adulteration Concerns

Nigerian red palm oil is an integral part of the country's food culture and economic history. It has been used for centuries in traditional West African cuisine, providing a source of income for women in southern Nigeria.

The African oil palm, Elaeis guineensis, is indigenous to West Africa and has been exploited for its various products, including palm oil, kernels, wine, fibres, and leaves. According to the Food and Agriculture Organization (FAO), oil palm processing for edible oil has been practised in Africa for thousands of years.

In the 1950s and 1960s, Nigeria was the world's leading producer of palm oil, with a global market share of about 43% and annual production of approximately 645,000 metric tonnes. However, the Nigerian oil-palm economy was severely disrupted by political, economic, and agricultural changes, including the civil war.

Nigerian red palm oil is not only a significant contributor to the country's economy but also an essential ingredient in traditional cuisine. The oil contains naturally occurring carotenoids, which give it its deep red colour. However, some vendors have been found to add industrial dyes to intensify the colour, raising concerns about food fraud.

To address this issue, Nigeria can propose the 'Traditional Knowledge and Culinary Practices of Nigerian Red Palm Oil Production and Cuisine' for UNESCO Intangible Cultural Heritage recognition. This would involve documenting indigenous knowledge of oil-palm cultivation, harvesting, processing, storage, culinary use, and market practices.