Fresh Concerns Emerge Over Alleged Use of Nylon in Plantain Chips Production
Fresh concerns have emerged over allegations that some plantain chips vendors melt polyethylene, commonly known as nylon or polythene in Nigeria, into hot cooking oil to make their products crunchier.
The claim has renewed food safety concerns among consumers, particularly following a similar allegation that went viral in Nigeria in 2024 and prompted an investigation by the National Agency for Food and Drug Administration and Control (NAFDAC).
The alleged practice involves adding pieces of polyethylene to hot frying oil before slicing and frying plantains. Vendors are accused of doing this to make the chips firmer, crispier and less likely to break.
In January 2024, a social media post alleged that a plantain chips seller added about five pieces of white polythene, locally referred to as ‘olonka rubber’, to hot vegetable oil before frying plantains.
According to the account, the seller reportedly claimed the material helped make the chips firm enough to resist breaking. The allegation triggered widespread reactions, with consumers questioning the safety of plantain chips sold by roadside vendors and other food businesses.
NAFDAC subsequently launched an investigation into the claims. Lagos consumer protection authorities also warned residents about potentially unsafe plantain chips, urging consumers to be cautious about the food products they purchase.
Similar concerns resurfaced in Ghana in March 2026, prompting an investigation by the country’s Food and Drugs Authority (FDA). However, the agency later said it had found no evidence to support claims that vendors were using polythene in cooking oil to make plantain chips crispy.
The recurring allegations have highlighted concerns about food handling practices and the need for stronger consumer protection. However, claims that vendors are routinely using melted polyethylene in frying oil should not be treated as established fact without scientific evidence.
Consumers are encouraged to buy food from vendors who maintain proper hygiene and safe preparation practices, while food safety authorities are expected to investigate credible reports and provide clear guidance to the public.
By Oluwafemi Shodipe
