Regulatory and quality control frameworks for fermented foods: Bridging policy gaps in Nigeria

The fermented food industry in Nigeria, deeply rooted in traditional practices and contributing significantly to food security, faces substantial regulatory challenges that hinder standardization of quality and market expansion. This review examines the current regulatory landscape, identifies critical policy gaps, and proposes a comprehensive framework for integrating traditional fermented foods into modern quality control systems. Through analysis of existing literature and regulatory frameworks, key deficiencies were identified, including inadequate specific regulations, limited recognition of traditional knowledge, insufficient laboratory infrastructure, and weak enforcement mechanisms. The study proposes a multi-tiered regulatory approach that balances food safety requirements with cultural preservation and economic development. Implementing these recommendations could enhance consumer confidence, improve market access, and position Nigeria as a leader in fermented-food regulation across Africa.