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As you all know, this Nigerian roasted plantain generally referred to as ‘Boli’ in the Southwest of Nigeria is a popular meal which is eaten on-the-go. Some of us see it as a street snack. Both the rich and the poor eat it with passion. When it comes to ‘Boli’, there is no class.

And as a promoter of hygienic ‘Street vended food’, I cannot imagine life without ‘Boli’, I mean my roasted plantain.

But what about the safety concerns of its processing. I mean the direct exposure to smoke?

How can it be improved upon to make it a world class dish?

How do we ensure that Carbide are not applied by unscrupulous and evil people who use it for their evil and selfish gains, without caring about the life of others?

You know, the plantain that would have taken a week or two to ripen naturally will ripen within 48hrs. Calcium carbide CaC2 is used to easily generate low levels of ethylene gas which can hasten the (outside at least) ripening of fruits like bananas, mangoes etc. But it is also damaging to health. Regular exposure will lead to a build up that can be fatal.

We are not saying all ‘Boli’ consumed are poisonous. But given that the use of carbide by these greedy people, how do we ensure that the plantain used is not contaminated?

FoodpreneurNews is a publication of Foodpreneurs Publishing Company. It is part of our mandate at FoodpreneurNews to heighten awareness on the importance of food safety education, hygiene and sanitation and keep our people SAFE at all time.

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About The Author

Rasaq Oke

Rasaq Oke hold a Bachelor of Science (B. Sc.) Honours degree in Food Science & Technology from the prestigious Obafemi Awolowo University (OAU), Ile-Ife. He is a seasoned Food Technologist and Agribusiness expert with wide and rich industry experience that cut across reputable organization like Guinness Plc, Crown Cork and Seal, Pfizer Pharmaceuticals (now Neimeth Pharmaceuticals), Livestock Feeds Plc. and Tantalizers Plc. He is the Founder and Chief Executive Officer of FOODDOTCOMACADEMY SERVICES, Managing Consultant with RESPITALITY CARE COMPANY (RCC), and Publisher/ CEO of FOODPRENEURS PUBLISHING COMPANY, the publisher of FOODPRENEURNEWS, a print and online food magazine ( Mr. Oke is an accomplished food entrepreneur, consultant, administrator, instructor, and facilitator. He is a member of the Governing Council of the Nigerian Institute of Food Science and Technology (NIFST) and the Head,-Editorial Board of the NIFST Food Forum Magazine; An Executive Member of the Nigeria Association of Agricultural Journalist (NAAJ). He is an Full Member and Secretary of the Membership, Certification and Education Committee of the Governing Council of the Nigerian Institute of Training and Development (NITAD). He a a Media and Communication Consultant to the Lagos State Fadama Coordination Office (SFCO) and the Lagos State Coconut Development Authority (LASCODA) in addition to being a Technical Partner to the Lagos State Consumer Protection Authority (LASCOPA). He is married with children and loves playing table tennis as well as travelling.

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