Food adulteration in Nigeria involves dyes and wax in palm oil and pepper

Traders and processors in Nigeria are reportedly adulterating essential food staples, specifically unrefined palm oil and ground red pepper, to mask low quality or supply shortages.

To achieve a rich crimson appearance, unscrupulous actors are allegedly mixing diluted palm oil with industrial dyes such as Sudan III and Sudan IV, as well as candle wax, starch, and pap. Similarly, dry pepper is being adulterated with fillers like cassava flour, spoiled remnants, and stems, which are then laced with textile dyes to simulate freshness and heat.

Market vendors note that adulterated palm oil often has an unnaturally bright, blood-like color, a heavy or sticky texture in the mouth, and an unpleasant odor compared to the fresh aroma of genuine palm kernel. When used in cooking, these chemical additives can immediately alter the color of meats and fish.