MWE Correspondent
Tanzania has issued a stern warning to rice traders using cooking oil to enhance the appearance of rice grains. The government says the practice is not only deceptive but also poses serious health risks to consumers.
The warning was delivered this week by Geoffrey Rwiza, Executive Director of the Tanzania Rice Council, during a media briefing in Dar es Salaam, the country’s largest city and commercial hub.
“This trend of applying oil to rice is dangerous, unnecessary, and misleading to consumers,” Rwiza told reporters. “There are safer, proven ways to ensure the quality and cleanliness of rice.”
According to the Tanzania Bureau of Standards (TBS), some traders have been applying vegetable oil or palm oil to raw rice in order to make it look glossier and cleaner—a practice that is not approved under national food safety guidelines.
While the oil makes the rice more visually appealing, experts warn it may become a medium for microbial contamination or go rancid, especially under improper storage conditions. If consumed, rancid oils may increase the risk of gastrointestinal issues or long-term exposure to carcinogens.
Dr. Hellen Mwaikambo, a Tanzanian nutrition researcher and food safety advocate, explained:
“This is a shortcut that compromises consumer health. We urge vendors to stop, and consumers to stay alert.”
Rather than masking defects with oil, the Rice Council is urging traders and millers to adopt internationally recommended post-harvest techniques:
- Proper drying: Reduces moisture and prevents the growth of fungi and bacteria.
- Mechanical sorting: Removes dirt, chaff, discolored or broken grains.
- Hygienic storage: Helps preserve grain quality and prevent infestations.
- Grading and branding: Boosts consumer trust and market value.
These methods not only ensure food safety but also add commercial value to Tanzanian rice, which is increasingly sought after in both regional and international markets.
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Rice is a staple in Tanzanian households, consumed almost daily by millions. According to FAO data, rice is the second most consumed cereal after maize in the country.
Applying oil to rice affects not just visual quality—it potentially exposes families to harmful substances, especially children and the elderly who may have weaker immune systems. Consumers have been urged to identify suspicious rice by checking for:
- An unnatural shine or sticky feel.
- A faint scent of oil, especially when heated.
- Overly uniform grains that look artificially “clean.”
To curb the trend, food regulators have pledged to intensify inspections in key rice-producing and trading areas such as Morogoro, Mbeya, and Shinyanga, while collaborating with local councils and agricultural officers.
The Tanzania Rice Council, in partnership with health authorities, is also launching public awareness campaigns and stakeholder seminars to train farmers, millers, and traders on proper rice processing and handling techniques.
Efforts to clean up the rice value chain are part of Tanzania’s broader strategy to enhance food safety and market competitiveness, aligned with regional goals under the East African Community and international standards such as the Codex Alimentarius.
“Let’s protect the integrity of Tanzanian rice,” said Rwiza. “Let our rice be known not only for its taste—but for its safety.”
