The Federal Competition and Consumer Protection Commission (FCCPC) has cautioned importers, manufacturers, distributors and other businesses in Nigeria’s bakery and confectionery industry against compromising food safety as escalating production costs continue to pressure operators.

The Executive Vice Chairman of the FCCPC, Tunji Bello, gave the warning on Tuesday during a stakeholder engagement with bakery and confectionery operators organised by the commission’s South-West Zonal Office at the Lagos Chamber of Commerce and Industry.

Bello was represented at the engagement by the South-West Zonal Coordinator, Dr Olubunmi Otti.

The meeting focused on improving compliance with consumer protection, product safety, quality and labelling requirements throughout the sector.

Bello stressed the importance of food safety and consumer confidence, noting that bread and other baked products are consumed daily by millions of Nigerians.

He explained that consumers generally have no way of knowing where ingredients used in products are sourced, how they are stored or the conditions under which the products are manufactured. As a result, they rely on businesses to maintain appropriate hygiene standards, use safe ingredients, accurately describe their products and provide the quantities promised.

According to the FCCPC boss, consumer protection extends across the entire production process. This includes ingredient sourcing and quality, production, hygiene, handling, packaging, labelling, storage, transportation and product display.

The responsibility also covers the information supplied to consumers, the quantity promised and delivered, as well as how businesses respond when problems occur.

Bello acknowledged the economic pressures affecting bakery operators, pointing to the continued impact of flour, sugar, energy, transportation, packaging, equipment and financing costs on operating expenses and profit margins.

However, he maintained that financial difficulties cannot be used to justify business practices that expose consumers to risks.

The FCCPC warned operators against resorting to unsafe substitutes, harmful or prohibited additives, substandard ingredients, inadequate hygiene practices, manipulated expiry information or other shortcuts aimed at lowering production costs.

“Food safety cannot be compromised in the pursuit of profit,” Bello said.

He further noted that the Federal Competition and Consumer Protection Act 2018 provides consumers with the right to goods that are reasonably suitable for their intended purposes, of good quality, free from defects and compliant with applicable standards.

The commission also cautioned bakery and confectionery businesses against providing consumers with misleading information through product labels, advertisements and other marketing platforms.

Bello said information appearing on packaging, accompanying materials, at points of sale, on social media or through conventional media must be accurate and free from misleading claims.

Businesses are expected to provide relevant information concerning production dates, shelf life, allergens, storage conditions and other material characteristics required under applicable laws, regulations and standards.

He noted that the FCCPA prohibits false or incorrect representations, as well as materially misleading representations that are erroneous, fraudulent or deceptive in the promotion or marketing of goods and services.

The FCCPC also drew attention to traceability across the bakery and confectionery supply chain.

Bello said Section 134 of the Act requires manufacturers, importers and distributors to label or describe goods in a manner that makes them easily traceable to the relevant manufacturer, importer or distributor.

The Head of the Quality Assurance and Development Department of the FCCPC South-West Zonal Office, Akinwumi Isola, said effective regulation depends on continuous engagement, stakeholder education, transparency and cooperation between regulators and businesses.

While acknowledging that enforcement remains an important regulatory mechanism, Isola said voluntary compliance backed by industry commitment would deliver more sustainable outcomes.

He urged bakery and confectionery operators to make consumer safety a priority over short-term commercial interests and invest in effective quality management systems.

Isola also called on businesses to strengthen their food safety culture, continuously train employees, maintain accurate production records and establish effective traceability systems.

Operators were further advised to respond promptly to consumer complaints, cooperate with regulatory inspections and surveillance activities, and report and recall products whenever safety concerns arise.

The warning highlights the need for businesses to treat regulatory compliance as an integral part of their daily operations rather than an obligation to address only when inspections take place.

With input costs continuing to pose significant challenges for food businesses, bakery and confectionery operators will need to improve efficiency and manage expenses without compromising the quality, safety or accuracy of products supplied to consumers.

Source: MSME Africa Online