Nigeria’s food service industry could unlock non-oil exports, tourism revenue – Experts

Nigeria’s bustling food service industry could kindle the country’s food tourism sector and generate non-oil export revenue if treated less as a local consumer market and more of a global business asset, stakeholders have said.

At the induction of the Association of Professional Food Service Providers of Nigeria (APFSPN) in Lagos on Wednesday, discussions leaned towards Nigeria’s culinary rich heritage, trumpeting its potential for cultural export.

“Food is never just food…Food is also business, Food is soft power, and economic opportunity,” said Lai Mohammed, former minister of information and culture in his keynote address.

“Countries have turned local dishes into global cultural symbols and turned culinary experiences into tourism products that attract visitors to meet jobs and generate value across society,” he explained.

The Nigerian foodservice market size is expected to grow from $11 billion in 2025 to $12.37 billion in 2026, according to Modor Intelligence, a market intelligence firm. That expansion is driven by a youthful population, widening urban middle class, and rapid digital payment adoption.

The large market has struggled to attract foreign spenders. Meanwhile, African restaurants, food shops, and brands in the US, UK, Canada, and Australia generate between $15 million and $20 million annually, said Abike Dabiri-Erewa, chairman of the Nigerians in Diaspora Commission (NiDCOM).

Mohammed said Nigeria could localise some of that revenue to grow its food tourism industry and create jobs across the value chain.

“When gastronomy is formally positioned, it activates multiple layers of the economy. It supports families who grow locally immediately,” he noted.

“It supports processes. It supports distributors and retailers. It creates opportunities for chefs, restauranters, creators, event professionals, tourism operators, food writers, photographers, filmmakers,” he said.

A bustling food tourism sector would also build a solid base for exports. “It opens up export possibilities for packaged foods, spices, snacks, beverages, and specialty food oils,” Mohammed added.

Mohammed is optimistic that food tourists after returning to their countries will build a taste for Nigerian cuisine leading to higher foreign demand for local food.

“Nigeria should be seen not only as a market of consumers, but also as a country of culinary creators.”

Speaking also, Abisola Olusanya, Lagos State commissioner for agriculture and food systems announced that the state had begun the development of a food logistics hub and middle-level market hubs to ensure operators have access to quality raw materials at stable prices.

Meanwhile Dabiri called for standardisation, skills development, and better packaging to help Nigerian operators capture a larger share of the global ethnic food market.

Tobi Fletcher, president of APFSPN, described the gathering as “a historic milestone” and the “birth of a unified voice for the food service industry.”
Fletcher popularly known as Ofadaboy, said that behind every plate served at an event, restaurant or corporate function, there is a business, dream and livelihood.

He noted that the association contributes meaningfully to the country’s revenue and can generate foreign exchange if food service is treated as a strategic sector and not just as cultural heritage.