Our Maggi Seasoning Cubes Productions Are Purely from Nigerian Natural Resources wWithout aAddition Of Any Cxhamical-Nestlé Mgt

Group photograph of some journalists and influencers in a group photograph on arrival at Nestle Nigeria’s Agbara factory for a media tour of the factory on Wednesday, June 17, 2026.

By allcitynews.ng 

Following the much frequent asked questions on the  ingredients being used for Maggi, the management of Nestlé has come out to explain the composition of the production of its famous Maggi.

The explanation, according to Nestlé's Culinary Plant Manager, Oluwatobi Sami, the clarification became necessary in view of persistent public misconceptions that Maggi seasoning cubes contain harmful chemicals.

"What many consumers describe as chemical additives are naturally occurring flavour compounds produced during the fermentation of soya beans,” he explained."

Nestlé Nigeria has underscored the importance of local sourcing and advanced food-processing technology in improving nutrition, supporting farmers and deepening value addition within Nigeria’s food industry, while also dispelling misconceptions about the composition of its popular Maggi seasoning cubes.

The company made the disclosures during a media tour of its Agbara factory in Lagos on Wednesday, where officials provided insight into the production process behind Maggi and the role of locally sourced agricultural commodities in its manufacturing operations.

Speaking during the tour,  Sami said the soya beans used in Maggi cubes produced in Nigeria are sourced largely from the northern part of the country and processed through a controlled fermentation system that mirrors traditional African food-processing methods.

According to him, the production process draws inspiration from indigenous fermentation techniques historically used in preparing condiments such as iru, dawadawa and ogiri, while incorporating modern technology to guarantee consistency, quality and food safety

He noted that the manufacturing process begins with the cleaning and softening of soya beans, followed by controlled fermentation. The flavours extracted from the fermented beans are subsequently dried, blended with other ingredients and compressed into seasoning cubes.

The plant manager added that the production process is highly automated, reducing direct human contact with the product and minimising contamination risks while ensuring adherence to global quality and safety standards.

Providing historical background on the brand, Sami traced Maggi’s origins to the late 19th century, when Swiss entrepreneur Julius Maggi developed products aimed at addressing nutritional challenges associated with the social and economic changes of the Industrial Revolution.

He said the brand was created to simplify meal preparation and reduce cooking time without sacrificing nutritional value, making nutritious meals more accessible and affordable for households.

Also speaking, Nestlé Nigeria’s Category Development Manager, Ifeoluwa Seyi-Obembe, said Maggi was originally formulated to address nutritional deficiencies and remains fortified with essential micronutrients, including zinc and iodine.

She reiterated the company’s commitment to food safety, quality assurance and the continued integration of locally sourced raw materials into its manufacturing value chain.

Seyi-Obembe listed the various Maggi product variants available in the Nigerian market, including Star, Chicken, Shrimp, Mixpy, Signature Jollof and Chicken Powder, noting that each variant is designed to deliver distinct flavours suited to different culinary preferences.

She added that the brand’s purpose is to help consumers prepare meals they love while enhancing taste and convenience in everyday cooking.

Earlier, the Factory Manager of Nestlé Nigeria’s Agbara plant, Talla Fall, disclosed that the facility directly employs about 3,000 people, comprising both permanent employees and outsourced personnel in nearly equal proportions.

According to Fall, Nestlé’s continued investment in local sourcing and domestic manufacturing is contributing significantly to employment creation, skills development and the expansion of Nigeria’s food-processing industry.

He noted that by strengthening links with local agricultural producers and processors, the company is helping to build a more resilient food value chain while supporting broader economic development objectives.

The media tour offered journalists a first-hand view of the company’s production operations and reinforced Nestlé Nigeria’s position that increased utilisation of locally sourced agricultural inputs can drive sustainable growth, improve nutrition outcomes and create greater economic opportunities across the food sector.

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