LEADERSHIP
Food is fundamental to life, and its preservation is crucial for keeping a healthy nation. Traditional methods such as canning, refrigeration, and drying have long been utilised to extend the shelf life. Canning, one of the oldest technologies, dates back to the early 19th century, while refrigeration and drying have transformed food storage and preservation across various cultures.
Today, irradiation offers a modern alternative for food preservation. This technology involves applying ionising radiation to enhance safety and extend shelf life by reducing or eliminating harmful microorganisms and insects. Similar to milk pasteurisation, which revolutionised food safety in the early 20th century, irradiation is a promising method for reducing spoilage.
Irradiation is a process where food is exposed to controlled amounts of ionizing radiation, such as gamma rays, X-rays, or electron beams.
This treatment effectively kills bacteria, parasites, and other pathogens that can cause spoilage and food-borne illnesses. Importantly, the process is completely safe; it doesn’t make the food radioactive, nor does it alter the taste, texture, or nutritional qualities of the food. Instead, it extends the shelf life of foods, helping to reduce waste and ensuring a safer food supply.
Food loss and waste are critical issues in Nigeria, with the World Bank suggesting that approximately 40% of the total food produced annually is lost due to spoilage and waste between harvest and consumption.
Farmers in Nigeria lose about 50% of their farm produce and around 30% of grains before they reach the market. Inadequate transport and storage facilities, often due to poor access to power, cold storage, and drying facilities, are major challenges.
This issue is particularly severe for perishable foods such as vegetables, fish, fruits, and staple crops like cassava, yams, maize, millet, and sorghum. With the nation’s population projected to double from 201 million today to around 400 million by 2050, and an increasingly urbanised population reaching approximately 70% by the same year, food security concerns are expected to worsen. Additionally, according to the World Bank findings, over 15% of Nigerians are undernourished, underscoring the need for effective solutions to reduce waste.
Agriculture is central to Nigeria’s economy, contributing significantly to employment and economic stability. Agricultural exports account for about 15-20% of Nigeria’s total export revenue, and the sector employs approximately 70% of the workforce. However, the country relies heavily on agricultural imports to meet its food needs, making it vulnerable to global market fluctuations and supply chain disruptions.
Today, Nigeria imports roughly 10% of its food, with an annual import bill of around $3 billion. The loss of food not only exacerbates the challenge of feeding a growing population but also undermines the country’s efforts to achieve self-sufficiency and economic independence. Addressing food waste through innovative technologies like irradiation is crucial for improving food security and reducing Nigeria’s dependence on imports.
Ionising radiation, or “cold” sterilisation, is a safe and high-tech method for food preservation. More than 60 countries have approved its use, and its safety and effectiveness are well-documented. Studies indicate that the radioactivity of irradiated food is no higher than that of luggage after an airport scanner or teeth after an X-ray examination.
Irradiation destroys disease-causing bacteria and reduces the risk of food-borne illnesses. It has become widely accepted as a proven and effective post-harvest treatment to reduce bacterial contamination, slow spoilage, and maintain food quality. The process prevents premature sprouting and ripening and acts as a phytosanitary treatment to control insect pests in fruits and vegetables.
Food irradiation involves ionising radiation, X-rays, gamma rays, or high-energy electron beams. This method ensures that food remains “clean” and inhibits spoilage, making it possible to keep food longer while ensuring a higher level of safety and quality. Additionally, irradiation is a viable pest control method, providing phytosanitary security for traded fresh produce by preventing insects and other pests from developing and reproducing.
The irradiation process is closely monitored, with precise calculations of the energy and dose absorbed. The UN Food and Agriculture Organisation (FAO), the International Atomic Energy Agency (IAEA), and the World Health Organisation (WHO) have confirmed the safety of this method.
Several countries on the African continent have successfully integrated food irradiation into their food preservation strategies, leading to significant reductions in food waste and enhanced food safety. For instance, before the implementation of food irradiation, post-harvest losses in South Africa’s fruit export sector were estimated to be around 20-25%, primarily due to insect infestations and spoilage during transportation. However, after the adoption of irradiation technology, these losses have been reduced to less than 10%. In Ghana, post-harvest losses for yams, a staple food in the country, were previously as high as 30%.
These losses were also largely due to pest infestations and spoilage during storage. After the introduction of irradiation technology by the Ghana Atomic Energy Commission, these losses have been reduced to approximately 15%.
Despite its potential, food irradiation technology has yet to gain widespread commercial traction in Nigeria. Currently, the country has only one irradiation facility located at the Nuclear Technology Centre and the Nigerian Atomic Energy Commission. This limited availability presents a significant barrier to the technology’s adoption, making it difficult for potential users to access and implement irradiation methods. Typically, an irradiation centre can process up to 20,000 to 30,000 tons of food per year, but the limited number of facilities in Nigeria restricts the technology’s impact.
Surprisingly, more attention has been given to increasing food production rather than addressing the significant losses occurring during the post-harvest and storage phases. This approach is prevalent in many developing countries, including Nigeria, where food crises driven by waste and spoilage are common.
FAO and the WHO emphasise the importance of ensuring safe and nutritious food supplies, aligning with the benefits offered by food irradiation.
Irradiation technology provides numerous benefits, including improved food safety, extended shelf life, and reduced reliance on chemical preservatives. It addresses critical food preservation challenges by reducing microbial contamination and inhibiting spoilage.
However, it should complement – not replace – good sanitation and proper food handling practices.
