Mirian Gom 
LAGOS, Nigeria — Some residents of Lagos State have raised concerns about the preparation, preservation and storage of fufu, with some saying they have reduced their consumption of the staple because of suspected poor processing practices.
The residents spoke separately to the News Agency of Nigeria in Lagos on Sunday.
Omena Udonwa, a resident of Ajegunle, said concerns about processing practices had led her family to make fufu at home.
“I saw a piece of rubber inside a fufu I bought recently and, if not for my vigilance, I would have consumed it,” she said.
She also alleged that she had seen a producer use detergent while washing cassava, although the report does not independently establish whether such practices are widespread.
Another resident, Adedayo Falade of Costain, said he had reduced his consumption of fufu because of concerns about its quality.
Falade said some products he encountered had foul smells and a sticky texture, which he associated with poor preparation and storage.
“I rarely eat fufu now. Some fufu stays for days and even weeks on sale without patronage due to poor preparation methods,” he said.
Anuoluwapo Ayeni, a resident of Agege, said some processors could be trusted but advised consumers to pay attention to where and how their food was produced.
“Fufu is a good meal, but I urge Lagosians to be careful where they purchase their fufu,” she said.
At Santana International in White Sand, Oyingbo, a processor, Hope Aniekan, explained that her facility follows traditional processing methods.
“We adopt the traditional procedures in processing our fufu here. Our fufu can be trusted and our customers can attest to it,” she said.
“No other harmful additives are in our fufu, but I can only speak for myself. I don’t know how others process theirs,” she said.
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Oluwatobi Adu 